Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5676 |
Resumo: | The presence of the composition trans-resveratrol (4,3',5'-trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined total phenols, total anthocyanins, total acidity, reducing sugars, soluble solids and color. Although in small concentrations, the presence of trans-resveratrol was positive in all the analyzed commercial jellies. At as a moment, an experiment with the objective was conducted to verify the increase in the concentration of trans-resveratrol in grape jellies, through treatment after-harvest of the grapes of cv. Isabel through irradiation with UV-C ultraviolet light and cooled atmosphere 0,5°C and posterior storage 20oC. The treatment of the grapes in such a way has made possible a significant increase in the concentration of trans-resveratrol in the berries as well as in the radiated clusters. From these radiated grapes, laboratorial production of jellies of grapes with and without sugar was made and submitted to the same analyses of the commercial jellies. These jellies had presented a considerable increase in the levels of trans-resveratrol, when compared with the commercial jellies. The jellies without sugar, due to its process of manufacture, had presented significant higher of this composition. In the sensorial analyses, the consumers did not identify the jellies of radiated grapes, have shown good acceptability, giving preference for its color, aroma and consistency. The results found for sensorial analyses are confirmed by physical-chemical analyses. |
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2006-12-152006-12-152006-05-08ALVES, Audrei de Oliveira. Determination of trans-resveratrol in grape jellies and the relationship with UV radiation. 2006. 143 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2006.http://repositorio.ufsm.br/handle/1/5676The presence of the composition trans-resveratrol (4,3',5'-trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined total phenols, total anthocyanins, total acidity, reducing sugars, soluble solids and color. Although in small concentrations, the presence of trans-resveratrol was positive in all the analyzed commercial jellies. At as a moment, an experiment with the objective was conducted to verify the increase in the concentration of trans-resveratrol in grape jellies, through treatment after-harvest of the grapes of cv. Isabel through irradiation with UV-C ultraviolet light and cooled atmosphere 0,5°C and posterior storage 20oC. The treatment of the grapes in such a way has made possible a significant increase in the concentration of trans-resveratrol in the berries as well as in the radiated clusters. From these radiated grapes, laboratorial production of jellies of grapes with and without sugar was made and submitted to the same analyses of the commercial jellies. These jellies had presented a considerable increase in the levels of trans-resveratrol, when compared with the commercial jellies. The jellies without sugar, due to its process of manufacture, had presented significant higher of this composition. In the sensorial analyses, the consumers did not identify the jellies of radiated grapes, have shown good acceptability, giving preference for its color, aroma and consistency. The results found for sensorial analyses are confirmed by physical-chemical analyses.A presença do composto trans-resveratrol (4,3 ,5 -trihidroxiestilbeno) foi determinada em geléias de uva com açúcar e sem açúcar produzidas industrialmente no país. Além deste composto, também se determinaram polifenóis totais, antocianinas totais, acidez total, açúcares redutores, sólidos solúveis e cor. Embora em pequenas concentrações, o trans-resveratrol estava presente em todas as geléias comerciais analisadas. Num segundo momento, conduziu-se um experimento com o objetivo de verificar o aumento na concentração de trans-resveratrol em geléias de uva, através de tratamento pós-colheita das uvas da cv. Isabel através de irradiação com luz ultravioleta do tipo UV-C e atmosfera refrigerada a 0,5°C e posterior armazenamento a 20oC. O tratamento das uvas possibilitou um aumento significativo na concentração de trans-resveratrol tanto nas bagas quanto nos cachos irradiados. A partir destas uvas irradiadas, procedeu-se a produção laboratorial de geléias de uvas com açúcar e sem açúcar, que foram submetidas às mesmas análises das geléias comerciais. Estas geléias apresentaram um aumento considerável nos níveis de trans-resveratrol, quando comparadas com as geléias comerciais, sendo que as geléias sem açúcar, devido ao seu processo de fabricação, apresentaram os valores mais expressivos deste composto. Nas análises sensoriais realizadas, os consumidores, mesmo não tendo identificado as geléias de uvas irradiadas, mostraram boa aceitabilidade, dando preferência por sua cor, aroma e consistência. Os resultados da Análise Sensorial são confirmados pelos resultados das análises físico-químicas.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosTecnologia de alimentosResveratrolGeléia de uvaAnálise físico-químicaRadiação ultra-violetaTecnologia de alimentosResveratrolGeléia de uvaAnálise físico-químicaRadiação ultra-violetaCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPresença de trans-resveratrol em geléias de uva e sua relação com a radiação UVDetermination of trans-resveratrol in grape jellies and the relationship with UV radiationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisHecktheuer, Luisa Helena Rycheckihttp://lattes.cnpq.br/7926116604048817Silva, Ana Maria Marques dahttp://lattes.cnpq.br/5375482124482980Brackmann, Aurihttp://lattes.cnpq.br/1305840929832646Alves, Audrei de Oliveira500700000006400500300500300be82ea16-ac55-4d7d-83a6-8701ea1bb7a62012bf69-3f10-419c-bef6-4e0fe9b89443a93d5d49-b8df-45bb-8a1d-d6790020dad60b894401-6414-495d-b62c-c6cb2ef060a7info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALAudrei de Oliveira Alves.pdfapplication/pdf1084855http://repositorio.ufsm.br/bitstream/1/5676/1/Audrei%20de%20Oliveira%20Alves.pdf9e15eac4bc311d5ec8e10ad3ac7b602aMD51TEXTAudrei de Oliveira Alves.pdf.txtAudrei de Oliveira Alves.pdf.txtExtracted texttext/plain207512http://repositorio.ufsm.br/bitstream/1/5676/2/Audrei%20de%20Oliveira%20Alves.pdf.txtd9b45ed96d3495fcdb60f54147fa2cfaMD52THUMBNAILAudrei de Oliveira Alves.pdf.jpgAudrei de Oliveira Alves.pdf.jpgIM Thumbnailimage/jpeg5173http://repositorio.ufsm.br/bitstream/1/5676/3/Audrei%20de%20Oliveira%20Alves.pdf.jpg48da5109669dc1b6f369f5f6669c9b25MD531/56762022-12-28 08:09:16.256oai:repositorio.ufsm.br:1/5676Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-12-28T11:09:16Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
dc.title.alternative.eng.fl_str_mv |
Determination of trans-resveratrol in grape jellies and the relationship with UV radiation |
title |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
spellingShingle |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV Alves, Audrei de Oliveira Tecnologia de alimentos Resveratrol Geléia de uva Análise físico-química Radiação ultra-violeta Tecnologia de alimentos Resveratrol Geléia de uva Análise físico-química Radiação ultra-violeta CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
title_full |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
title_fullStr |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
title_full_unstemmed |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
title_sort |
Presença de trans-resveratrol em geléias de uva e sua relação com a radiação UV |
author |
Alves, Audrei de Oliveira |
author_facet |
Alves, Audrei de Oliveira |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Hecktheuer, Luisa Helena Rychecki |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7926116604048817 |
dc.contributor.referee1.fl_str_mv |
Silva, Ana Maria Marques da |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/5375482124482980 |
dc.contributor.referee2.fl_str_mv |
Brackmann, Auri |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1305840929832646 |
dc.contributor.author.fl_str_mv |
Alves, Audrei de Oliveira |
contributor_str_mv |
Hecktheuer, Luisa Helena Rychecki Silva, Ana Maria Marques da Brackmann, Auri |
dc.subject.por.fl_str_mv |
Tecnologia de alimentos Resveratrol Geléia de uva Análise físico-química Radiação ultra-violeta Tecnologia de alimentos Resveratrol Geléia de uva Análise físico-química Radiação ultra-violeta |
topic |
Tecnologia de alimentos Resveratrol Geléia de uva Análise físico-química Radiação ultra-violeta Tecnologia de alimentos Resveratrol Geléia de uva Análise físico-química Radiação ultra-violeta CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The presence of the composition trans-resveratrol (4,3',5'-trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined total phenols, total anthocyanins, total acidity, reducing sugars, soluble solids and color. Although in small concentrations, the presence of trans-resveratrol was positive in all the analyzed commercial jellies. At as a moment, an experiment with the objective was conducted to verify the increase in the concentration of trans-resveratrol in grape jellies, through treatment after-harvest of the grapes of cv. Isabel through irradiation with UV-C ultraviolet light and cooled atmosphere 0,5°C and posterior storage 20oC. The treatment of the grapes in such a way has made possible a significant increase in the concentration of trans-resveratrol in the berries as well as in the radiated clusters. From these radiated grapes, laboratorial production of jellies of grapes with and without sugar was made and submitted to the same analyses of the commercial jellies. These jellies had presented a considerable increase in the levels of trans-resveratrol, when compared with the commercial jellies. The jellies without sugar, due to its process of manufacture, had presented significant higher of this composition. In the sensorial analyses, the consumers did not identify the jellies of radiated grapes, have shown good acceptability, giving preference for its color, aroma and consistency. The results found for sensorial analyses are confirmed by physical-chemical analyses. |
publishDate |
2006 |
dc.date.accessioned.fl_str_mv |
2006-12-15 |
dc.date.available.fl_str_mv |
2006-12-15 |
dc.date.issued.fl_str_mv |
2006-05-08 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ALVES, Audrei de Oliveira. Determination of trans-resveratrol in grape jellies and the relationship with UV radiation. 2006. 143 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2006. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5676 |
identifier_str_mv |
ALVES, Audrei de Oliveira. Determination of trans-resveratrol in grape jellies and the relationship with UV radiation. 2006. 143 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2006. |
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http://repositorio.ufsm.br/handle/1/5676 |
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Universidade Federal de Santa Maria |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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