Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/27894 |
Resumo: | The current trend for health promotion promotes the search for functional and safe food for health, for which it is necessary to have effective quality control during food production and processing. In this sense, the food industries have instinctively sought clean alternatives that allow the execution of faster, easier-to-apply processes and that reduce analysis costs, through the use of equipment or technologies that cause less environmental impact and are easy to handle. in the steps of extraction and quantification of the compounds of interest. Some methods used in food quality control are based on colorimetric methodology with the use of a spectrophotometer in the visible region, in general these methods demand elaboration and preparation time, use large amounts of sample and chemical solvents during the procedure. New alternatives have been developed that seek to replace the spectrophotometer with portable equipment, such as the smartphone, which relate the concentration of analytes to the intensity of color, allowing the performance of analyzes in loco and accessible, as most individuals use them in their daily lives. , without the need to invest in sophisticated equipment. In this sense, the method of using digital images based on a smartphone was used for the determination of total phenolic compounds and determination of paraquat. The results obtained from the proposed methods showed adequate accuracy, precision and good agreement compared to conventional methods from 98.4 to 103.8% for the method of determination of phenolic compounds and from 95 to 107% for the method of determination of paraquate, as well as providing the miniaturization of the method, lower energy consumption, proving to be a less aggressive alternative to the environment, with a relatively lower cost compared to those commonly used and in accordance with the principles of green chemistry. |
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2023-02-27T12:22:31Z2023-02-27T12:22:31Z2023-02-10http://repositorio.ufsm.br/handle/1/27894The current trend for health promotion promotes the search for functional and safe food for health, for which it is necessary to have effective quality control during food production and processing. In this sense, the food industries have instinctively sought clean alternatives that allow the execution of faster, easier-to-apply processes and that reduce analysis costs, through the use of equipment or technologies that cause less environmental impact and are easy to handle. in the steps of extraction and quantification of the compounds of interest. Some methods used in food quality control are based on colorimetric methodology with the use of a spectrophotometer in the visible region, in general these methods demand elaboration and preparation time, use large amounts of sample and chemical solvents during the procedure. New alternatives have been developed that seek to replace the spectrophotometer with portable equipment, such as the smartphone, which relate the concentration of analytes to the intensity of color, allowing the performance of analyzes in loco and accessible, as most individuals use them in their daily lives. , without the need to invest in sophisticated equipment. In this sense, the method of using digital images based on a smartphone was used for the determination of total phenolic compounds and determination of paraquat. The results obtained from the proposed methods showed adequate accuracy, precision and good agreement compared to conventional methods from 98.4 to 103.8% for the method of determination of phenolic compounds and from 95 to 107% for the method of determination of paraquate, as well as providing the miniaturization of the method, lower energy consumption, proving to be a less aggressive alternative to the environment, with a relatively lower cost compared to those commonly used and in accordance with the principles of green chemistry.A tendência atual pela promoção da saúde, promove a busca por uma alimentação funcional e segura a saúde, para isso torna-se necessário o controle de qualidade eficaz durante a produção e processamento dos alimentos. Neste sentido, as indústrias de alimentos têm procurado institivamente alternativas limpas que permitam a execução de processos mais rápidos, de fácil aplicação e que reduzam os custos de análises, através do uso de equipamentos ou tecnologias que causem menos impactos ambientais e que sejam de fácil manuseio nas etapas de extração e quantificação dos compostos de interesse. Alguns métodos empregados no controle de qualidade de alimentos são baseados em metodologia colorimétrica com o uso de um espectrofotômetro na região do visível, no geral estes métodos demandam tempo de elaboração e preparo, utilizam grandes quantidades e amostra e solventes químicos durante o procedimento. Novas alternativas vêm sendo desenvolvidas que buscam a substituição do espectrofotômetro por equipamentos portáteis, como o smartphone, que relacionam a concentração de analitos com a intensidade de cor, permitindo a realização de análises in loco e acessível, pois a maioria dos indivíduos usa no seu cotidiano, sem a necessidade de investir em equipamentos sofisticados. Neste sentido, foi empregado o método de uso de imagens digitais baseado em smartphone para determinação de compostos fenólicos totais e determinação de paraquate. Os resultados obtidos dos métodos propostos apresentaram adequada exatidão, precisão e uma boa concordância em comparação com os métodos convencionais de 98,4 a 103,8% para o método de determinação de compostos fenólicos e de 95 a 107% para o método de determinação de paraquate, como também, proporcionou a miniaturização do método, menor consumo de energia mostrando-se uma alternativa menos agressivas ao meio ambiente, de custo relativamente menor em comparação aos comumente empregados e de acordo com os princípios da química verde.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessControle de qualidadeInovaçãoImagens digitaisSmartphoneQuality controlInnovationDigital imagesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitaisDevelopment of methods for chemical evaluation of plant samples through digital imagesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisBarin, Juliano Smaniotohttp://lattes.cnpq.br/7545847424095994Dalla Nora, Flávia MichelonSantos, Clarissa Marques Moreira dosVerruck, SilvaniMonteiro, Sabrina Sauthierhttp://lattes.cnpq.br/8541804958485937Lucas, Bruna Nichelle500700000006600600600600600600600f4cb9cf1-d105-4e6c-b0fa-acdf690e8cab0e954bad-ce46-4296-b270-2f86139796f9eea2ccd2-9870-4dcb-b42f-acfe40b4d13074155d13-8098-4ad4-864e-a334be1e29ac7ab0f66f-f0bf-4553-9451-7bb68dc329c8c7478f94-01d2-44bf-8130-4b692f7c24eareponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2023_LUCAS_BRUNA.pdfTES_PPGCTA_2023_LUCAS_BRUNA.pdfTese de Doutoradoapplication/pdf2892784http://repositorio.ufsm.br/bitstream/1/27894/1/TES_PPGCTA_2023_LUCAS_BRUNA.pdf82f7a0c6e8cd97a45e8997010aaeeba4MD51LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
dc.title.alternative.eng.fl_str_mv |
Development of methods for chemical evaluation of plant samples through digital images |
title |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
spellingShingle |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais Lucas, Bruna Nichelle Controle de qualidade Inovação Imagens digitais Smartphone Quality control Innovation Digital images CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
title_full |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
title_fullStr |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
title_full_unstemmed |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
title_sort |
Desenvolvimento de métodos para avaliação química de amostras vegetais através de imagens digitais |
author |
Lucas, Bruna Nichelle |
author_facet |
Lucas, Bruna Nichelle |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Barin, Juliano Smanioto |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7545847424095994 |
dc.contributor.referee1.fl_str_mv |
Dalla Nora, Flávia Michelon |
dc.contributor.referee2.fl_str_mv |
Santos, Clarissa Marques Moreira dos |
dc.contributor.referee3.fl_str_mv |
Verruck, Silvani |
dc.contributor.referee4.fl_str_mv |
Monteiro, Sabrina Sauthier |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8541804958485937 |
dc.contributor.author.fl_str_mv |
Lucas, Bruna Nichelle |
contributor_str_mv |
Barin, Juliano Smanioto Dalla Nora, Flávia Michelon Santos, Clarissa Marques Moreira dos Verruck, Silvani Monteiro, Sabrina Sauthier |
dc.subject.por.fl_str_mv |
Controle de qualidade Inovação Imagens digitais |
topic |
Controle de qualidade Inovação Imagens digitais Smartphone Quality control Innovation Digital images CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Smartphone Quality control Innovation Digital images |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The current trend for health promotion promotes the search for functional and safe food for health, for which it is necessary to have effective quality control during food production and processing. In this sense, the food industries have instinctively sought clean alternatives that allow the execution of faster, easier-to-apply processes and that reduce analysis costs, through the use of equipment or technologies that cause less environmental impact and are easy to handle. in the steps of extraction and quantification of the compounds of interest. Some methods used in food quality control are based on colorimetric methodology with the use of a spectrophotometer in the visible region, in general these methods demand elaboration and preparation time, use large amounts of sample and chemical solvents during the procedure. New alternatives have been developed that seek to replace the spectrophotometer with portable equipment, such as the smartphone, which relate the concentration of analytes to the intensity of color, allowing the performance of analyzes in loco and accessible, as most individuals use them in their daily lives. , without the need to invest in sophisticated equipment. In this sense, the method of using digital images based on a smartphone was used for the determination of total phenolic compounds and determination of paraquat. The results obtained from the proposed methods showed adequate accuracy, precision and good agreement compared to conventional methods from 98.4 to 103.8% for the method of determination of phenolic compounds and from 95 to 107% for the method of determination of paraquate, as well as providing the miniaturization of the method, lower energy consumption, proving to be a less aggressive alternative to the environment, with a relatively lower cost compared to those commonly used and in accordance with the principles of green chemistry. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-02-27T12:22:31Z |
dc.date.available.fl_str_mv |
2023-02-27T12:22:31Z |
dc.date.issued.fl_str_mv |
2023-02-10 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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http://repositorio.ufsm.br/handle/1/27894 |
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http://repositorio.ufsm.br/handle/1/27894 |
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por |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
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