Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5652 |
Resumo: | Potato (Solanum tuberosum L.) has been more and more used as a dietary source, mainly in developing countries. It is the fourth most important crop in the world, right after wheat, rice and corn. In Brazil, it is one of the most important vegetables being produced in large scale. Such tuber root, however, has been presenting trading hindrance, which imply economic losses. In this context, a way to use the exceeding raw material was applying that to the production of ethanol. The following study aimed at determining the centesimal composition of the potato tuber in natura to be used in the distillation process for ethanol production, as well as the solid residue resulting from the fermentation of the tubers, and to evaluate the effect of different levels of dietary fiber replacement in a standard diet by the solid residue of the potato in rat biological response. Centesimal composition was assessed in accordance with AOAC (2000). Wistar rats were used for the biological evaluation. They were feed with four different rations which composed their treatment, in accordance with AIN-93 recommendations; all of them at equivalent amounts of proteins, fats, vitamins, minerals and total carbohydrates; even though different concerning level of solid residue replacement in potato tubers. The animals went through a 5-day adaptation period. Throughout the experimental period (23 days), data and samples were obtained to determine the consumption, weight gain, food efficiency ratio (FER), liver weight, epididymal fat weight, moisture, feces pH, fecal nitrogen excretion; in addition to blood for the analyses of triglycerides, total cholesterol, HDL cholesterol and total proteins. It was feasible, from the obtained results, to conclusion that the in natura potato tubers had a centesimal composition compatible with date fron literature, except for some variations. The residue presented a nutritional relevant centesimal composition, with 8,22% of protein, 16,71% dietary fiber, 62,79% carbohydrates and 287,91 Kcal. The biological effects observed in the paper suggest that the solid residue from the fermentation of potato tuber may be used as nutrient source, replacing the dietary fiber fraction of a AIN-93 standard diet, without damage to the development of rats, as well as the biochemical parameters; however, it would be early to state that this is appropriate for human feeding, since the complementation with some researches, which started being conducted here, would be relevant for more specific conclusions. |
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2008-06-172008-06-172008-02-22PATIAS, Luciana Dapieve. NUTRITIONAL QUALITY OF THE SOLID RESIDUE POTATO (Solanum tuberosum L.) FROM BIOLOGICAL RESPONSE OF RATS. 2008. 68 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008.http://repositorio.ufsm.br/handle/1/5652Potato (Solanum tuberosum L.) has been more and more used as a dietary source, mainly in developing countries. It is the fourth most important crop in the world, right after wheat, rice and corn. In Brazil, it is one of the most important vegetables being produced in large scale. Such tuber root, however, has been presenting trading hindrance, which imply economic losses. In this context, a way to use the exceeding raw material was applying that to the production of ethanol. The following study aimed at determining the centesimal composition of the potato tuber in natura to be used in the distillation process for ethanol production, as well as the solid residue resulting from the fermentation of the tubers, and to evaluate the effect of different levels of dietary fiber replacement in a standard diet by the solid residue of the potato in rat biological response. Centesimal composition was assessed in accordance with AOAC (2000). Wistar rats were used for the biological evaluation. They were feed with four different rations which composed their treatment, in accordance with AIN-93 recommendations; all of them at equivalent amounts of proteins, fats, vitamins, minerals and total carbohydrates; even though different concerning level of solid residue replacement in potato tubers. The animals went through a 5-day adaptation period. Throughout the experimental period (23 days), data and samples were obtained to determine the consumption, weight gain, food efficiency ratio (FER), liver weight, epididymal fat weight, moisture, feces pH, fecal nitrogen excretion; in addition to blood for the analyses of triglycerides, total cholesterol, HDL cholesterol and total proteins. It was feasible, from the obtained results, to conclusion that the in natura potato tubers had a centesimal composition compatible with date fron literature, except for some variations. The residue presented a nutritional relevant centesimal composition, with 8,22% of protein, 16,71% dietary fiber, 62,79% carbohydrates and 287,91 Kcal. The biological effects observed in the paper suggest that the solid residue from the fermentation of potato tuber may be used as nutrient source, replacing the dietary fiber fraction of a AIN-93 standard diet, without damage to the development of rats, as well as the biochemical parameters; however, it would be early to state that this is appropriate for human feeding, since the complementation with some researches, which started being conducted here, would be relevant for more specific conclusions.A batata (Solanum tuberosum L.), cada vez mais ocupa lugar de destaque como fonte alimentar, principalmente nos países em desenvolvimento. É a quarta cultura na ordem de importância no mundo, depois do trigo, do arroz e do milho. No Brasil, é uma das principais hortaliças sendo produzida em larga escala. Entretanto, este tubérculo, vem apresentando problemas na comercialização, implicando em perdas econômicas. Neste contexto, uma forma de aproveitar essa matéria-prima excedente, foi utilizando-a em processo de obtenção de etanol. Sendo assim, o presente estudo foi conduzido com os objetivos de determinar a composição centesimal do tubérculo de batata in natura a ser utilizado no processo de destilação para a produção de etanol, caracterizar o resíduo sólido resultante da fermentação deste tubérculo, e avaliar o efeito da utilização de diferentes teores de substituição da fibra alimentar de uma dieta padrão por resíduo sólido de fermentação de tubérculo de batata na resposta biológica de ratos. As análises para determinação da composição centesimal, foram realizadas de acordo com a AOAC (2000). Para a avaliação dos efeitos biológicos foram utilizados ratos Wistar, alimentados com quatro rações que compuseram os tratamentos, de acordo com as recomendações do AIN-93, todas contendo quantidades equivalentes de proteínas, gorduras, vitaminas, minerais e carboidratos totais, mas diferenciadas quanto ao teor de substituição da fibra alimentar pelo resíduo sólido de fermentação de tubérculo de batata. Os animais foram submetidos a um período de adaptação de 5 dias e durante o período experimental (23 dias), foram obtidos dados e amostras para a determinação do consumo, ganho de peso, coeficiente de eficiência alimentar (CEA), peso do fígado, peso da gordura epididimal, produção de fezes secas e úmidas, umidade, pH das fezes, excreção de nitrogênio fecal, além de sangue para análises de: triglicerídeos, colesterol total, colesterol HDL e proteínas totais. Os resultados obtidos permitiram concluir que, o tubérculo de batata in natura apresentou ter uma composição centesimal compatível à apresentada pela literatura, exceto algumas variações. O resíduo apresentou uma composição centesimal nutricionalmente relevante, com 8,22% de proteína, 16,71% de fibra alimentar, 62,79% de carboidratos e 287,91Kcal. Os efeitos biológicos observados no ensaio sugerem que, o resíduo sólido de fermentação de tubérculos de batata pode ser empregado como fonte de nutrientes substituindo a fração fibra de uma dieta padrão do AIN-93, sem comprometer o desenvolvimento dos ratos e os parâmetros bioquímicos analisados, porém seria precoce afirmar que este seja adequado à alimentação humana, pois a complementação com algumas pesquisas aqui iniciadas seria pertinente para conclusões mais específicas.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosSolanum tuberosumResíduo de fermentaçãoComposição centesimalEfeitos biológicosSolanum tuberosumFermentation residueCentesimal compositionBiological effectsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratosNutritional quality of the solid residue potato (Solanum tuberosum l.) from biological response of ratsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPenna, Neidi Garciahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797088J2Emanuelli, Tatianahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797080Z5Bisognin, Dilson Antôniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4791129Y6http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4234442T3Patias, Luciana Dapieve500700000006400500300500500f1dc20fa-80da-4de4-9cc7-7bd2c74e094065db4672-ccbe-49b8-a585-3adf0b85ce19139678bd-89b0-44b8-961c-2a123b18d381a13554d7-5fa4-484e-a9ad-3ce710a9b8a2info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALLUCIANADAPIEVEPATIAS.pdfapplication/pdf276517http://repositorio.ufsm.br/bitstream/1/5652/1/LUCIANADAPIEVEPATIAS.pdf66d9a84b14d0628cedfda64b29cd7f22MD51TEXTLUCIANADAPIEVEPATIAS.pdf.txtLUCIANADAPIEVEPATIAS.pdf.txtExtracted texttext/plain118801http://repositorio.ufsm.br/bitstream/1/5652/2/LUCIANADAPIEVEPATIAS.pdf.txt03e54516e7a010ef144e3ec8276c33a7MD52THUMBNAILLUCIANADAPIEVEPATIAS.pdf.jpgLUCIANADAPIEVEPATIAS.pdf.jpgIM Thumbnailimage/jpeg5619http://repositorio.ufsm.br/bitstream/1/5652/3/LUCIANADAPIEVEPATIAS.pdf.jpgdfc687bd560882b736ec0c7f31f6d9b3MD531/56522022-01-12 11:47:09.769oai:repositorio.ufsm.br:1/5652Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-01-12T14:47:09Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
dc.title.alternative.eng.fl_str_mv |
Nutritional quality of the solid residue potato (Solanum tuberosum l.) from biological response of rats |
title |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
spellingShingle |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos Patias, Luciana Dapieve Solanum tuberosum Resíduo de fermentação Composição centesimal Efeitos biológicos Solanum tuberosum Fermentation residue Centesimal composition Biological effects CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
title_full |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
title_fullStr |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
title_full_unstemmed |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
title_sort |
Avaliação da qualidade nutricional do resíduo de fermentação de batata (Solanum tuberosum L.) na resposta biológica em ratos |
author |
Patias, Luciana Dapieve |
author_facet |
Patias, Luciana Dapieve |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Penna, Neidi Garcia |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797088J2 |
dc.contributor.referee1.fl_str_mv |
Emanuelli, Tatiana |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797080Z5 |
dc.contributor.referee2.fl_str_mv |
Bisognin, Dilson Antônio |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4791129Y6 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4234442T3 |
dc.contributor.author.fl_str_mv |
Patias, Luciana Dapieve |
contributor_str_mv |
Penna, Neidi Garcia Emanuelli, Tatiana Bisognin, Dilson Antônio |
dc.subject.por.fl_str_mv |
Solanum tuberosum Resíduo de fermentação Composição centesimal Efeitos biológicos |
topic |
Solanum tuberosum Resíduo de fermentação Composição centesimal Efeitos biológicos Solanum tuberosum Fermentation residue Centesimal composition Biological effects CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Solanum tuberosum Fermentation residue Centesimal composition Biological effects |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Potato (Solanum tuberosum L.) has been more and more used as a dietary source, mainly in developing countries. It is the fourth most important crop in the world, right after wheat, rice and corn. In Brazil, it is one of the most important vegetables being produced in large scale. Such tuber root, however, has been presenting trading hindrance, which imply economic losses. In this context, a way to use the exceeding raw material was applying that to the production of ethanol. The following study aimed at determining the centesimal composition of the potato tuber in natura to be used in the distillation process for ethanol production, as well as the solid residue resulting from the fermentation of the tubers, and to evaluate the effect of different levels of dietary fiber replacement in a standard diet by the solid residue of the potato in rat biological response. Centesimal composition was assessed in accordance with AOAC (2000). Wistar rats were used for the biological evaluation. They were feed with four different rations which composed their treatment, in accordance with AIN-93 recommendations; all of them at equivalent amounts of proteins, fats, vitamins, minerals and total carbohydrates; even though different concerning level of solid residue replacement in potato tubers. The animals went through a 5-day adaptation period. Throughout the experimental period (23 days), data and samples were obtained to determine the consumption, weight gain, food efficiency ratio (FER), liver weight, epididymal fat weight, moisture, feces pH, fecal nitrogen excretion; in addition to blood for the analyses of triglycerides, total cholesterol, HDL cholesterol and total proteins. It was feasible, from the obtained results, to conclusion that the in natura potato tubers had a centesimal composition compatible with date fron literature, except for some variations. The residue presented a nutritional relevant centesimal composition, with 8,22% of protein, 16,71% dietary fiber, 62,79% carbohydrates and 287,91 Kcal. The biological effects observed in the paper suggest that the solid residue from the fermentation of potato tuber may be used as nutrient source, replacing the dietary fiber fraction of a AIN-93 standard diet, without damage to the development of rats, as well as the biochemical parameters; however, it would be early to state that this is appropriate for human feeding, since the complementation with some researches, which started being conducted here, would be relevant for more specific conclusions. |
publishDate |
2008 |
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2008-06-17 |
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2008-06-17 |
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2008-02-22 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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PATIAS, Luciana Dapieve. NUTRITIONAL QUALITY OF THE SOLID RESIDUE POTATO (Solanum tuberosum L.) FROM BIOLOGICAL RESPONSE OF RATS. 2008. 68 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5652 |
identifier_str_mv |
PATIAS, Luciana Dapieve. NUTRITIONAL QUALITY OF THE SOLID RESIDUE POTATO (Solanum tuberosum L.) FROM BIOLOGICAL RESPONSE OF RATS. 2008. 68 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2008. |
url |
http://repositorio.ufsm.br/handle/1/5652 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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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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