Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3405 |
Resumo: | Blueberries are an original fruit from the northern hemisphere, where it is grown and marketed on a large scale, especially in the United States, Canada, France and Germany. In recent years the blueberry has received special attention especially for its beneficial health properties due to the presence of antioxidant compounds. Currently the production grows gradually, however due to low shelf life, it is necessary to study new ways of processing for products that allow the flavor and functional properties of the fruit to be enjoyed even outside of the crop. The blueberry wine making is an alternative to enlarge the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objective of this study was to produce wines from blueberries cultivated in Brazil, explore their antioxidant properties and investigate the relationship between fruits and blueberry wines. They also analyze the influence of deacidification and chaptalization in the chemical and sensory characteristics of fermented and observe the behavior of antioxidants compounds and color during storage. Among the cultivars, the cultivar Climax, had the highest phenolic composition, however did not show good extraction. Blueberry wines of Darrow and Elliot cultivars showed the highest concentration of anthocyanins and the highest antioxidant capacity. The use of the calcium carbonate on blueberry wines of Aliceblue cultivar promoted an increase in pH, however the chaptalization with corn syrup originated fermented with high amount of residual sugar and consequently little alcohol. Regarding the preferred color the most preferred wines were those whose red tones stood out in relation to yellow tones, indicating a possible preference for young wines. When stored for 150 days, the alcoholic beverage decreased in anthocyanin content, consistent with the reduction in shades of red. However, a possible transformation of these compounds can justify the increased content of phenolic compounds and maintaining the antioxidant capacity in spite of the oscillation during 150 days of storage. |
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Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtiloPhenolic compounds and antioxidant activity of blueberry wines from different cultivarFermentação alcoólicaAntocianinasCompostos fenólicosAlcoholic fermentationAnthocyaninsPhenolics compoundsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSBlueberries are an original fruit from the northern hemisphere, where it is grown and marketed on a large scale, especially in the United States, Canada, France and Germany. In recent years the blueberry has received special attention especially for its beneficial health properties due to the presence of antioxidant compounds. Currently the production grows gradually, however due to low shelf life, it is necessary to study new ways of processing for products that allow the flavor and functional properties of the fruit to be enjoyed even outside of the crop. The blueberry wine making is an alternative to enlarge the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objective of this study was to produce wines from blueberries cultivated in Brazil, explore their antioxidant properties and investigate the relationship between fruits and blueberry wines. They also analyze the influence of deacidification and chaptalization in the chemical and sensory characteristics of fermented and observe the behavior of antioxidants compounds and color during storage. Among the cultivars, the cultivar Climax, had the highest phenolic composition, however did not show good extraction. Blueberry wines of Darrow and Elliot cultivars showed the highest concentration of anthocyanins and the highest antioxidant capacity. The use of the calcium carbonate on blueberry wines of Aliceblue cultivar promoted an increase in pH, however the chaptalization with corn syrup originated fermented with high amount of residual sugar and consequently little alcohol. Regarding the preferred color the most preferred wines were those whose red tones stood out in relation to yellow tones, indicating a possible preference for young wines. When stored for 150 days, the alcoholic beverage decreased in anthocyanin content, consistent with the reduction in shades of red. However, a possible transformation of these compounds can justify the increased content of phenolic compounds and maintaining the antioxidant capacity in spite of the oscillation during 150 days of storage.Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorO mirtilo é uma espécie frutífera originária do hemisfério norte, onde é cultivada e comercializada em larga escala, principalmente nos Estados Unidos, Canadá, França e Alemanha. Nos últimos anos o mirtilo tem recebido atenção especial, principalmente por apresentar potencialidades benéficas à saúde, devido à presença de compostos antioxidantes. Atualmente a produção vem crescendo progressivamente, no entanto por ser um fruto com curta vida de prateleira, faz-se necessário o estudo de novas formas de processamento, para obtenção de produtos que permitam que o sabor e as propriedades funcionais do fruto sejam desfrutados mesmo fora da safra. Neste sentido, as bebidas fermentadas de mirtilo apresentam-se como uma alternativa para a ampliação do setor das bebidas e oferecendo ao consumidor produtos de valor agregado, assim como um novo mercado aos produtores brasileiros de mirtilo. Diante do exposto, este trabalho teve como objetivo produzir fermentados alcoólicos de mirtilo, comparando as características físico-químicas e compostos fenólicos dos frutos com as bebidas obtidas. Além disso, objetivou-se analisar a influência da desacidificação e chaptalização nas características químicas e sensoriais dos fermentados, assim como acompanhar o comportamento dos compostos antioxidantes e cor durante o armazenamento. Dentre as cultivares estudadas, a cultivar Climax, apresentou a maior composição fenólica, no entanto não apresentou boa extração. Os fermentados das cultivares Darrow e Elliot apresentaram o maior conteúdo de antocianinas e a maior capacidade antioxidante. A desacidificação com carbonato de cálcio dos fermentados alcoólicos da cultivar Aliceblue promoveu aumento do pH, no entanto a chaptalização com glicose de milho originou fermentados com elevada quantidade de açúcar residual e consequentemente pouco álcool. Quanto à preferencia de cor, os fermentados favoritos foram aqueles cujos tons vermelhos se sobressaíram em relação aos tons amarelos, indicando uma possível simpatia pelos vinhos jovens. Quando armazenados durante 150 dias, os fermentados alcoólicos apresentaram redução nos teores de antocianinas, coerente com a redução dos tons de vermelho. No entanto uma possível transformação destes compostos pode justificar o aumento do teor de compostos fenólicos, e manutenção da capacidade antioxidante, apesar da oscilação no decorrer dos 150 dias de armazenamento.Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosPenna, Neidi Garciahttp://lattes.cnpq.br/8386196315488275Daudt, Carlos Eugeniohttp://lattes.cnpq.br/4239536233285948Sautter, Cláudia Kaehlerhttp://lattes.cnpq.br/9384438325422405Rodrigues, Rosane da Silvahttp://lattes.cnpq.br/9182448088756765Bertagnolli, Silvana Maria Michelinhttp://lattes.cnpq.br/1026792723511967Santos, Roberta Oliveira2015-10-132015-10-132015-03-18info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfSANTOS, Roberta Oliveira. PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF BLUEBERRY WINES FROM DIFFERENT CULTIVAR. 2015. 101 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015.http://repositorio.ufsm.br/handle/1/3405porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-06-01T14:29:56Zoai:repositorio.ufsm.br:1/3405Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-06-01T14:29:56Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo Phenolic compounds and antioxidant activity of blueberry wines from different cultivar |
title |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo |
spellingShingle |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo Santos, Roberta Oliveira Fermentação alcoólica Antocianinas Compostos fenólicos Alcoholic fermentation Anthocyanins Phenolics compounds CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo |
title_full |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo |
title_fullStr |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo |
title_full_unstemmed |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo |
title_sort |
Compostos fenólicos e atividade antioxidante em fermentados alcoólicos de diferentes cultivares de mirtilo |
author |
Santos, Roberta Oliveira |
author_facet |
Santos, Roberta Oliveira |
author_role |
author |
dc.contributor.none.fl_str_mv |
Penna, Neidi Garcia http://lattes.cnpq.br/8386196315488275 Daudt, Carlos Eugenio http://lattes.cnpq.br/4239536233285948 Sautter, Cláudia Kaehler http://lattes.cnpq.br/9384438325422405 Rodrigues, Rosane da Silva http://lattes.cnpq.br/9182448088756765 Bertagnolli, Silvana Maria Michelin http://lattes.cnpq.br/1026792723511967 |
dc.contributor.author.fl_str_mv |
Santos, Roberta Oliveira |
dc.subject.por.fl_str_mv |
Fermentação alcoólica Antocianinas Compostos fenólicos Alcoholic fermentation Anthocyanins Phenolics compounds CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Fermentação alcoólica Antocianinas Compostos fenólicos Alcoholic fermentation Anthocyanins Phenolics compounds CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Blueberries are an original fruit from the northern hemisphere, where it is grown and marketed on a large scale, especially in the United States, Canada, France and Germany. In recent years the blueberry has received special attention especially for its beneficial health properties due to the presence of antioxidant compounds. Currently the production grows gradually, however due to low shelf life, it is necessary to study new ways of processing for products that allow the flavor and functional properties of the fruit to be enjoyed even outside of the crop. The blueberry wine making is an alternative to enlarge the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objective of this study was to produce wines from blueberries cultivated in Brazil, explore their antioxidant properties and investigate the relationship between fruits and blueberry wines. They also analyze the influence of deacidification and chaptalization in the chemical and sensory characteristics of fermented and observe the behavior of antioxidants compounds and color during storage. Among the cultivars, the cultivar Climax, had the highest phenolic composition, however did not show good extraction. Blueberry wines of Darrow and Elliot cultivars showed the highest concentration of anthocyanins and the highest antioxidant capacity. The use of the calcium carbonate on blueberry wines of Aliceblue cultivar promoted an increase in pH, however the chaptalization with corn syrup originated fermented with high amount of residual sugar and consequently little alcohol. Regarding the preferred color the most preferred wines were those whose red tones stood out in relation to yellow tones, indicating a possible preference for young wines. When stored for 150 days, the alcoholic beverage decreased in anthocyanin content, consistent with the reduction in shades of red. However, a possible transformation of these compounds can justify the increased content of phenolic compounds and maintaining the antioxidant capacity in spite of the oscillation during 150 days of storage. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-10-13 2015-10-13 2015-03-18 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SANTOS, Roberta Oliveira. PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF BLUEBERRY WINES FROM DIFFERENT CULTIVAR. 2015. 101 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. http://repositorio.ufsm.br/handle/1/3405 |
identifier_str_mv |
SANTOS, Roberta Oliveira. PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF BLUEBERRY WINES FROM DIFFERENT CULTIVAR. 2015. 101 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
url |
http://repositorio.ufsm.br/handle/1/3405 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1805922094543798272 |