Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência

Detalhes bibliográficos
Autor(a) principal: Pacheco, Sidney
Data de Publicação: 2014
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo: https://rima.ufrrj.br/jspui/handle/20.500.14407/9257
Resumo: A cromatografia líquida foi inventada há mais de 100 anos e, apesar de ter passado por um período de dormência, acabou por se tornar a principal ferramenta analítica da atualidade. A evolução da parte instrumental e da tecnologia de preparo de fases estacionárias vem multiplicando ainda mais as aplicações da técnica. Métodos analíticos cada vez mais sensíveis e rápidos são a principal demanda aos analistas. Na ciência de alimentos não poderia ser diferente, a cromatografia líquida é a base analítica para centenas de metodologias, como a análise de aminoácidos, carotenoides, flavonoides, contaminantes entre outras. Uma das maiores dificuldades para os analistas que fazem uso desta ferramenta é a obtenção de padrões de qualidade, muitas substâncias em alguns casos sequer estão disponíveis comercialmente ou não são estáveis o suficiente para armazenamento. O objetivo deste trabalho é implantar e aperfeiçoar métodos cromatográficos para a análise de substâncias de interesse para a ciência de alimentos em matrizes alimentícias. Além disso, desenvolver metodologia cromatográfica para a purificação destas substâncias para posterior utilização como padrões analíticos. Foram obtidas diversas substâncias puras a partir de matrizes naturais, como carotenoides, flavonoides e vitaminas. Todas com pureza acima de 90% e em quantidades suficientes para a sua caracterização e utilização como padrões analíticos. A utilização da própria cromatografia líquida em escala analítica se mostrou eficiente na obtenção destas substâncias em quantidades suficientes. Foram implantados e melhorados métodos cromatográficos para a determinação de aminoácidos, com aplicações para a quantificação da qualidade proteica de alimentos, dosagem de colágeno em carnes e a quantificação de contaminantes como a histamina. Um método para análise de isoflavonas em soja e seus derivados também foi implantado e aperfeiçoado, uma aplicação do método foi demonstrada para a detecção de fraude em carnes por adição de proteína vegetal. Diversos carotenoides foram isolados, mesmo os carotenoides minoritários, o que contribui para a correta avaliação da capacidade pró-vitamínica A dos alimentos. Cinco novas fontes de carotenoides de grande interesse para a saúde humana foram descobertas e quantificadas. Diversas metodologias, que representam um grande volume de rotina analítica, foram aperfeiçoadas com os principais objetivos de reduzir os tempos de análise, o uso de reagentes e, consequentemente, o impacto ambiental, através da menor geração de resíduos. O tempo de corrida do método cromatográfico de determinação de bixina e norbixina foi reduzido em 55%, do método de isoflavonas foi reduzido em 73% e do método de metilxantinas em 67% em relação aos métodos até então utilizados pelo Laboratório de Cromatografia Líquida da Embrapa Agroindústria de Alimentos, o que trouxe grande ganho de tempo, sensibilidade e menor geração de resíduos.
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spelling Pacheco, SidneyGodoy, Ronoel Luiz de Oliveira50780204700Barbosa, Maria Ivone Martins JacinthoDeliza, RosiresTorquilho, Helena de SouzaPorte, Alexandre82044333953http://lattes.cnpq.br/11488657766797392023-12-21T18:36:58Z2023-12-21T18:36:58Z2014-04-30PACHECO, Sidney. Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência. 2014. 147 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2014.https://rima.ufrrj.br/jspui/handle/20.500.14407/9257A cromatografia líquida foi inventada há mais de 100 anos e, apesar de ter passado por um período de dormência, acabou por se tornar a principal ferramenta analítica da atualidade. A evolução da parte instrumental e da tecnologia de preparo de fases estacionárias vem multiplicando ainda mais as aplicações da técnica. Métodos analíticos cada vez mais sensíveis e rápidos são a principal demanda aos analistas. Na ciência de alimentos não poderia ser diferente, a cromatografia líquida é a base analítica para centenas de metodologias, como a análise de aminoácidos, carotenoides, flavonoides, contaminantes entre outras. Uma das maiores dificuldades para os analistas que fazem uso desta ferramenta é a obtenção de padrões de qualidade, muitas substâncias em alguns casos sequer estão disponíveis comercialmente ou não são estáveis o suficiente para armazenamento. O objetivo deste trabalho é implantar e aperfeiçoar métodos cromatográficos para a análise de substâncias de interesse para a ciência de alimentos em matrizes alimentícias. Além disso, desenvolver metodologia cromatográfica para a purificação destas substâncias para posterior utilização como padrões analíticos. Foram obtidas diversas substâncias puras a partir de matrizes naturais, como carotenoides, flavonoides e vitaminas. Todas com pureza acima de 90% e em quantidades suficientes para a sua caracterização e utilização como padrões analíticos. A utilização da própria cromatografia líquida em escala analítica se mostrou eficiente na obtenção destas substâncias em quantidades suficientes. Foram implantados e melhorados métodos cromatográficos para a determinação de aminoácidos, com aplicações para a quantificação da qualidade proteica de alimentos, dosagem de colágeno em carnes e a quantificação de contaminantes como a histamina. Um método para análise de isoflavonas em soja e seus derivados também foi implantado e aperfeiçoado, uma aplicação do método foi demonstrada para a detecção de fraude em carnes por adição de proteína vegetal. Diversos carotenoides foram isolados, mesmo os carotenoides minoritários, o que contribui para a correta avaliação da capacidade pró-vitamínica A dos alimentos. Cinco novas fontes de carotenoides de grande interesse para a saúde humana foram descobertas e quantificadas. Diversas metodologias, que representam um grande volume de rotina analítica, foram aperfeiçoadas com os principais objetivos de reduzir os tempos de análise, o uso de reagentes e, consequentemente, o impacto ambiental, através da menor geração de resíduos. O tempo de corrida do método cromatográfico de determinação de bixina e norbixina foi reduzido em 55%, do método de isoflavonas foi reduzido em 73% e do método de metilxantinas em 67% em relação aos métodos até então utilizados pelo Laboratório de Cromatografia Líquida da Embrapa Agroindústria de Alimentos, o que trouxe grande ganho de tempo, sensibilidade e menor geração de resíduos.Liquid chromatography was invented more than 100 years, and despite having gone through a period of dormancy, eventually became the main analytical tool nowadays. The evolution of the instrumental and the preparation of stationary phases technology multiplies further applications of the technique. More sensitive and rapid analytical methods are the main demand to analysts. In the food science could not be different, liquid chromatography is the analytical basis for hundreds of methods, such as analysis of amino acids, carotenoids, flavonoids, and contaminants. A major difficulty for analysts to make use of this tool is to obtain quality standards, many substances in some cases are even commercially available or are not stable enough for storage. The objective of this work was to develop and optimize chromatographic methods for analysis of substances of interest to the food science. Also, develop chromatographic method for purifying these substances for subsequent use as analytical standards. Several pure substances were obtained from natural matrices, such as carotenoids, flavonoids and vitamins. All with purity above 90% and sufficient for their characterization and use as analytical standards. The use of liquid chromatography in analytical scale proved effective in obtaining sufficient quantities of these substances. Were implanted and improved chromatographic methods for the determination of amino acids, with applications for quantifying the protein quality of food, measurement of collagen in meat and quantification of contaminants such as histamine. A method for analysis of isoflavones in soybean and its derivatives had also been implemented and optimized, application of the method was demonstrated for the detection of fraud in meat by the addition of vegetable protein. Various carotenoids were isolated, even minority carotenoids, which contributes to the correct evaluation of pro-vitamin A food capacity. Five new sources of carotenoids of great interest to human health have been discovered and quantified. Several methodologies, which represent a large volume of analytical routine, were improved with the main objective to reduce the analysis time, the use of reagents and hence the environmental impact through less waste. The chromatographic method of determination of bixin and norbixina was reduced by 55%, the method of isoflavones was reduced by 73% and 67% of methylxanthines in over methods previously used by Liquid Chromatography Laboratory of Embrapa Food Technology, which brought great gain of time, sensitivity and less waste. 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dc.title.por.fl_str_mv Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
dc.title.alternative.eng.fl_str_mv Improvement and implementation of analytical methods for food analysis by high performance liquid chromatography
title Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
spellingShingle Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
Pacheco, Sidney
Cromatografia líquida
Padrão cromatográfico
Análise de alimentos
Carotenoides
Flavonoides
Aminoácidos
Xantinas
Liquid chromatography
chromatographic Standard
Analysis of food
Carotenoides
Flavonoids
Amino Acids
Xanthines
Engenharia Química
title_short Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
title_full Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
title_fullStr Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
title_full_unstemmed Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
title_sort Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência
author Pacheco, Sidney
author_facet Pacheco, Sidney
author_role author
dc.contributor.author.fl_str_mv Pacheco, Sidney
dc.contributor.advisor1.fl_str_mv Godoy, Ronoel Luiz de Oliveira
dc.contributor.advisor1ID.fl_str_mv 50780204700
dc.contributor.referee1.fl_str_mv Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee2.fl_str_mv Deliza, Rosires
dc.contributor.referee3.fl_str_mv Torquilho, Helena de Souza
dc.contributor.referee4.fl_str_mv Porte, Alexandre
dc.contributor.authorID.fl_str_mv 82044333953
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/1148865776679739
contributor_str_mv Godoy, Ronoel Luiz de Oliveira
Barbosa, Maria Ivone Martins Jacintho
Deliza, Rosires
Torquilho, Helena de Souza
Porte, Alexandre
dc.subject.por.fl_str_mv Cromatografia líquida
Padrão cromatográfico
Análise de alimentos
Carotenoides
Flavonoides
Aminoácidos
Xantinas
topic Cromatografia líquida
Padrão cromatográfico
Análise de alimentos
Carotenoides
Flavonoides
Aminoácidos
Xantinas
Liquid chromatography
chromatographic Standard
Analysis of food
Carotenoides
Flavonoids
Amino Acids
Xanthines
Engenharia Química
dc.subject.eng.fl_str_mv Liquid chromatography
chromatographic Standard
Analysis of food
Carotenoides
Flavonoids
Amino Acids
Xanthines
dc.subject.cnpq.fl_str_mv Engenharia Química
description A cromatografia líquida foi inventada há mais de 100 anos e, apesar de ter passado por um período de dormência, acabou por se tornar a principal ferramenta analítica da atualidade. A evolução da parte instrumental e da tecnologia de preparo de fases estacionárias vem multiplicando ainda mais as aplicações da técnica. Métodos analíticos cada vez mais sensíveis e rápidos são a principal demanda aos analistas. Na ciência de alimentos não poderia ser diferente, a cromatografia líquida é a base analítica para centenas de metodologias, como a análise de aminoácidos, carotenoides, flavonoides, contaminantes entre outras. Uma das maiores dificuldades para os analistas que fazem uso desta ferramenta é a obtenção de padrões de qualidade, muitas substâncias em alguns casos sequer estão disponíveis comercialmente ou não são estáveis o suficiente para armazenamento. O objetivo deste trabalho é implantar e aperfeiçoar métodos cromatográficos para a análise de substâncias de interesse para a ciência de alimentos em matrizes alimentícias. Além disso, desenvolver metodologia cromatográfica para a purificação destas substâncias para posterior utilização como padrões analíticos. Foram obtidas diversas substâncias puras a partir de matrizes naturais, como carotenoides, flavonoides e vitaminas. Todas com pureza acima de 90% e em quantidades suficientes para a sua caracterização e utilização como padrões analíticos. A utilização da própria cromatografia líquida em escala analítica se mostrou eficiente na obtenção destas substâncias em quantidades suficientes. Foram implantados e melhorados métodos cromatográficos para a determinação de aminoácidos, com aplicações para a quantificação da qualidade proteica de alimentos, dosagem de colágeno em carnes e a quantificação de contaminantes como a histamina. Um método para análise de isoflavonas em soja e seus derivados também foi implantado e aperfeiçoado, uma aplicação do método foi demonstrada para a detecção de fraude em carnes por adição de proteína vegetal. Diversos carotenoides foram isolados, mesmo os carotenoides minoritários, o que contribui para a correta avaliação da capacidade pró-vitamínica A dos alimentos. Cinco novas fontes de carotenoides de grande interesse para a saúde humana foram descobertas e quantificadas. Diversas metodologias, que representam um grande volume de rotina analítica, foram aperfeiçoadas com os principais objetivos de reduzir os tempos de análise, o uso de reagentes e, consequentemente, o impacto ambiental, através da menor geração de resíduos. O tempo de corrida do método cromatográfico de determinação de bixina e norbixina foi reduzido em 55%, do método de isoflavonas foi reduzido em 73% e do método de metilxantinas em 67% em relação aos métodos até então utilizados pelo Laboratório de Cromatografia Líquida da Embrapa Agroindústria de Alimentos, o que trouxe grande ganho de tempo, sensibilidade e menor geração de resíduos.
publishDate 2014
dc.date.issued.fl_str_mv 2014-04-30
dc.date.accessioned.fl_str_mv 2023-12-21T18:36:58Z
dc.date.available.fl_str_mv 2023-12-21T18:36:58Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv PACHECO, Sidney. Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência. 2014. 147 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2014.
dc.identifier.uri.fl_str_mv https://rima.ufrrj.br/jspui/handle/20.500.14407/9257
identifier_str_mv PACHECO, Sidney. Melhoria e implantação de metodologias de análise de alimentos por cromatografia líquida de alta eficiência. 2014. 147 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2014.
url https://rima.ufrrj.br/jspui/handle/20.500.14407/9257
dc.language.iso.fl_str_mv por
language por
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