Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/11997 |
Resumo: | The acerola (Malpighia emarginata D.C.) fruit is widely used for frozen fruit pulp production as it is rich in vitamin C and phytonutrients, such as phenolic compounds, flavonoids, anthocyanins and carotenoids. During processing for pulp production, a 40% waste generation occurs. An alternative to the residue is flour preparation, since many bioactive and intensive compounds can be made available in dehydrated foods. On the other hand, the antimicrobial factors present can interfere with digestibility, absorption or utilization of nutrients and, once ingested in high concentrations, can cause harmful effects to health, such as irritations and gastrointestinal mucosa lesions. These antinutrients include oxalates, saponins, tannins and phytates, which can be reduced by employing suitable methods and processing conditions. In this context, the study aims to present a process condition that reduces antinutrients while preserving bioactive compounds in acerola residue meal by using the drying technique. After drying process optimization 65 ºC temperature was selected for 2 hours and the obtained flour was characterized in relation to the physical-chemical profile, phenolic compounds, anthocyanins, antioxidant activity evaluation by ABTS and FRAP, oxalate, saponins, tannins and phytates, microbiological quality analysis and volatile compounds identification by GCMS, data were submitted to variance analysis (ANOVA) and Tukey's test. Residue dehydration caused 18.7% reduction of apparent phenolic compounds. For the monomeric anthocyanins the decrease was 52.9% after the thermal process. In relation to the antioxidant activity, a significant reduction (p> 0.05) of 37.2% was observed for the ABTS model, indicating that the antioxidant compounds most affected by drying were those that perform the antioxidant action via the free radical mechanism. For the FRAP method, there was an 3.48% increase in the antioxidant activity, not being significant (p> 0.05) in relation to the wet residue, demonstrating that compounds which act as antioxidants by oxy-reduction mechanisms were little or not affected by the thermal conditions employed. In relation to the antinutrients there was a significant reduction for all evaluated, representing 11.52% condensed tannins content, 32.8% phytates, 35.9% saponins and 28.9% oxalate. In the wet residue the composition of major volatile compounds indicated the predominance of esters (39%), followed by alcohols (18%). With the thermal processing at 65 ° C, the acerola residue meal presented changes in the 4-Pentenyl butyrate compound, which is a major part of the wet residue, being drastically reduced to 9%. Tetramethyl-2,4,5,6,7,7a- hexahydro-1H-indene-1,7-diol (24.5%), an alcohol, became the major component showing that there were changes in the aromatic notes while preserving important bioactive aroma compounds, such as linalool and caryophyllene. The microbiological quality of the acerola flour met the parameters of the legislation. |
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Barros, Viviane MartinsMoreira, Jane de Jesus da SilveiraWartha, Elma Regina Silva de Andrade2019-10-08T17:48:22Z2019-10-08T17:48:22Z2019-07-26BARROS, Viviane Martins. Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola. 2019. 82 f. Dissertação (Mestrado em Ciências da Nutrição) - Universidade Federal de Sergipe, São Cristóvão, SE, 2019.http://ri.ufs.br/jspui/handle/riufs/11997The acerola (Malpighia emarginata D.C.) fruit is widely used for frozen fruit pulp production as it is rich in vitamin C and phytonutrients, such as phenolic compounds, flavonoids, anthocyanins and carotenoids. During processing for pulp production, a 40% waste generation occurs. An alternative to the residue is flour preparation, since many bioactive and intensive compounds can be made available in dehydrated foods. On the other hand, the antimicrobial factors present can interfere with digestibility, absorption or utilization of nutrients and, once ingested in high concentrations, can cause harmful effects to health, such as irritations and gastrointestinal mucosa lesions. These antinutrients include oxalates, saponins, tannins and phytates, which can be reduced by employing suitable methods and processing conditions. In this context, the study aims to present a process condition that reduces antinutrients while preserving bioactive compounds in acerola residue meal by using the drying technique. After drying process optimization 65 ºC temperature was selected for 2 hours and the obtained flour was characterized in relation to the physical-chemical profile, phenolic compounds, anthocyanins, antioxidant activity evaluation by ABTS and FRAP, oxalate, saponins, tannins and phytates, microbiological quality analysis and volatile compounds identification by GCMS, data were submitted to variance analysis (ANOVA) and Tukey's test. Residue dehydration caused 18.7% reduction of apparent phenolic compounds. For the monomeric anthocyanins the decrease was 52.9% after the thermal process. In relation to the antioxidant activity, a significant reduction (p> 0.05) of 37.2% was observed for the ABTS model, indicating that the antioxidant compounds most affected by drying were those that perform the antioxidant action via the free radical mechanism. For the FRAP method, there was an 3.48% increase in the antioxidant activity, not being significant (p> 0.05) in relation to the wet residue, demonstrating that compounds which act as antioxidants by oxy-reduction mechanisms were little or not affected by the thermal conditions employed. In relation to the antinutrients there was a significant reduction for all evaluated, representing 11.52% condensed tannins content, 32.8% phytates, 35.9% saponins and 28.9% oxalate. In the wet residue the composition of major volatile compounds indicated the predominance of esters (39%), followed by alcohols (18%). With the thermal processing at 65 ° C, the acerola residue meal presented changes in the 4-Pentenyl butyrate compound, which is a major part of the wet residue, being drastically reduced to 9%. Tetramethyl-2,4,5,6,7,7a- hexahydro-1H-indene-1,7-diol (24.5%), an alcohol, became the major component showing that there were changes in the aromatic notes while preserving important bioactive aroma compounds, such as linalool and caryophyllene. The microbiological quality of the acerola flour met the parameters of the legislation.A acerola (Malpighia emarginata D.C.) é uma fruta muito utilizada para produção de polpa de fruta congelada, por ser rica em vitamina C e fitonutrientes como compostos fenólicos, flavonoides, antocianinas e carotenóides. Durante o processamento para produção de polpa ocorre geração de resíduos chegando a 40 % da produção. Uma alternativa para o aproveitamento desse resíduo é a elaboração de farinha, uma vez que muitos compostos bioativos e nutrientes podem ser disponibilizados em alimentos desidratados. Por outro lado, as farinhas apresentam fatores antinutricionais que interferem na digestibilidade, absorção ou aproveitamento de nutrientes e, se ingeridos em altas concentrações, podem acarretar efeitos danosos à saúde, como irritações e lesões da mucosa gastrintestinal. Estes antinutrientes incluem os oxalatos, saponinas, taninos e fitatos, os quais podem ser reduzidos empregando-se os métodos e condições de processamento de secagem adequados. Neste contexto, o estudo visa apresentar uma condição de processo em que haja redução dos antinutrientes com preservação dos compostos bioativos, em farinha de resíduos de acerola, empregando a técnica de secagem. Após a otimização do processo de secagem, selecionou-se a temperatura de 65 ºC, durante 2 horas, e a farinha obtida foi caracterizada em relação ao perfil físico-químico, compostos fenólicos aparentes, antocianinas, avaliação da atividade antioxidante por ABTS e FRAP, oxalato, saponinas, taninos e fitatos, análise da qualidade microbiológica e identificação de compostos voláteis por GCMS, os dados foram submetidos a análises de variância (ANOVA) e o teste de Tukey. A desidratação do resíduo provocou redução de compostos fenólicos aparentes de 18,7 %. Para as antocianinas monomérica o decréscimo foi de 52,9 % após o processo térmico. Em relação a atividade antioxidante observou-se uma redução significativa (p>0,05) de 37,2 % para o modelo de ABTS, indicando que os compostos antioxidantes mais afetados pela secagem foram aqueles que desempenham a ação antioxidante via mecanismo de radicais livres. Para o método FRAP ocorreu aumento de 3,48 % na atividade antioxidante, não sendo significativa (p>0,05) em relação ao resíduo úmido, demonstrando que os compostos que agem como antioxidantes pelos mecanismos de oxi-redução foram pouco ou nada afetados pelas condições térmicas empregadas. Em relação aos antinutrientes houve redução significativa para todos os avaliados, representando 11,52% do conteúdo de taninos condensados, 32,8 % de fitatos, 35,9 % de saponinas e 28,9% de oxalato. No resíduo úmido a composição dos compostos voláteis majoritários indicou a predominância dos ésteres (39%), sendo seguidos dos álcoois (18%). Com o processamento térmico a 65ºC, a farinha de resíduo da acerola apresentou alterações no composto 4-Pentenyl butyrate, majoritário do resíduo úmido, sendo drasticamente reduzido a 9%. O Tetramethyl-2,4,5,6,7,7a-hexahydro-1H-indene-1,7-diol (24,5 %), um álcool, passou a ser o componente majoritário, mostrando que houve alterações nas notas aromáticas, mas preservou compostos bioativos importantes do aroma como linalol e cariophylene. A qualidade microbiológica da farinha de acerola atendeu os parâmetros da legislação.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão Cristóvão, SEporAcerolaFarinhasResíduosSecagemFenóisAntinutrientesFenólicosAntinutrientsFlourWasteDryingPhenolicCIENCIAS DA SAUDE::NUTRICAOInfluência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerolainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciências da NutriçãoUFSreponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessTEXTVIVIANE_MARTINS_BARROS.pdf.txtVIVIANE_MARTINS_BARROS.pdf.txtExtracted texttext/plain175347https://ri.ufs.br/jspui/bitstream/riufs/11997/3/VIVIANE_MARTINS_BARROS.pdf.txtacfd882ce2be128b0c8a033f49cc5ea2MD53THUMBNAILVIVIANE_MARTINS_BARROS.pdf.jpgVIVIANE_MARTINS_BARROS.pdf.jpgGenerated Thumbnailimage/jpeg1285https://ri.ufs.br/jspui/bitstream/riufs/11997/4/VIVIANE_MARTINS_BARROS.pdf.jpg63825be9e23b87ffc2ccb5be115aa3e6MD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/11997/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALVIVIANE_MARTINS_BARROS.pdfVIVIANE_MARTINS_BARROS.pdfapplication/pdf1821812https://ri.ufs.br/jspui/bitstream/riufs/11997/2/VIVIANE_MARTINS_BARROS.pdf187d7d5dd4999c31e02589c22aa2041fMD52riufs/119972019-10-08 15:02:35.792oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2019-10-08T18:02:35Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
title |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
spellingShingle |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola Barros, Viviane Martins Acerola Farinhas Resíduos Secagem Fenóis Antinutrientes Fenólicos Antinutrients Flour Waste Drying Phenolic CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
title_full |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
title_fullStr |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
title_full_unstemmed |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
title_sort |
Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola |
author |
Barros, Viviane Martins |
author_facet |
Barros, Viviane Martins |
author_role |
author |
dc.contributor.author.fl_str_mv |
Barros, Viviane Martins |
dc.contributor.advisor1.fl_str_mv |
Moreira, Jane de Jesus da Silveira |
dc.contributor.advisor-co1.fl_str_mv |
Wartha, Elma Regina Silva de Andrade |
contributor_str_mv |
Moreira, Jane de Jesus da Silveira Wartha, Elma Regina Silva de Andrade |
dc.subject.por.fl_str_mv |
Acerola Farinhas Resíduos Secagem Fenóis Antinutrientes Fenólicos |
topic |
Acerola Farinhas Resíduos Secagem Fenóis Antinutrientes Fenólicos Antinutrients Flour Waste Drying Phenolic CIENCIAS DA SAUDE::NUTRICAO |
dc.subject.eng.fl_str_mv |
Antinutrients Flour Waste Drying Phenolic |
dc.subject.cnpq.fl_str_mv |
CIENCIAS DA SAUDE::NUTRICAO |
description |
The acerola (Malpighia emarginata D.C.) fruit is widely used for frozen fruit pulp production as it is rich in vitamin C and phytonutrients, such as phenolic compounds, flavonoids, anthocyanins and carotenoids. During processing for pulp production, a 40% waste generation occurs. An alternative to the residue is flour preparation, since many bioactive and intensive compounds can be made available in dehydrated foods. On the other hand, the antimicrobial factors present can interfere with digestibility, absorption or utilization of nutrients and, once ingested in high concentrations, can cause harmful effects to health, such as irritations and gastrointestinal mucosa lesions. These antinutrients include oxalates, saponins, tannins and phytates, which can be reduced by employing suitable methods and processing conditions. In this context, the study aims to present a process condition that reduces antinutrients while preserving bioactive compounds in acerola residue meal by using the drying technique. After drying process optimization 65 ºC temperature was selected for 2 hours and the obtained flour was characterized in relation to the physical-chemical profile, phenolic compounds, anthocyanins, antioxidant activity evaluation by ABTS and FRAP, oxalate, saponins, tannins and phytates, microbiological quality analysis and volatile compounds identification by GCMS, data were submitted to variance analysis (ANOVA) and Tukey's test. Residue dehydration caused 18.7% reduction of apparent phenolic compounds. For the monomeric anthocyanins the decrease was 52.9% after the thermal process. In relation to the antioxidant activity, a significant reduction (p> 0.05) of 37.2% was observed for the ABTS model, indicating that the antioxidant compounds most affected by drying were those that perform the antioxidant action via the free radical mechanism. For the FRAP method, there was an 3.48% increase in the antioxidant activity, not being significant (p> 0.05) in relation to the wet residue, demonstrating that compounds which act as antioxidants by oxy-reduction mechanisms were little or not affected by the thermal conditions employed. In relation to the antinutrients there was a significant reduction for all evaluated, representing 11.52% condensed tannins content, 32.8% phytates, 35.9% saponins and 28.9% oxalate. In the wet residue the composition of major volatile compounds indicated the predominance of esters (39%), followed by alcohols (18%). With the thermal processing at 65 ° C, the acerola residue meal presented changes in the 4-Pentenyl butyrate compound, which is a major part of the wet residue, being drastically reduced to 9%. Tetramethyl-2,4,5,6,7,7a- hexahydro-1H-indene-1,7-diol (24.5%), an alcohol, became the major component showing that there were changes in the aromatic notes while preserving important bioactive aroma compounds, such as linalool and caryophyllene. The microbiological quality of the acerola flour met the parameters of the legislation. |
publishDate |
2019 |
dc.date.accessioned.fl_str_mv |
2019-10-08T17:48:22Z |
dc.date.available.fl_str_mv |
2019-10-08T17:48:22Z |
dc.date.issued.fl_str_mv |
2019-07-26 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
BARROS, Viviane Martins. Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola. 2019. 82 f. Dissertação (Mestrado em Ciências da Nutrição) - Universidade Federal de Sergipe, São Cristóvão, SE, 2019. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/11997 |
identifier_str_mv |
BARROS, Viviane Martins. Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola. 2019. 82 f. Dissertação (Mestrado em Ciências da Nutrição) - Universidade Federal de Sergipe, São Cristóvão, SE, 2019. |
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