Bromatological composition of beet, elephant grass and fishmeal

Detalhes bibliográficos
Autor(a) principal: Cosmo, Bruno Marcos Nunes
Data de Publicação: 2021
Outros Autores: Galeriani, Tatiani Mayara
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Brasileira Multidisciplinar
Texto Completo: http://revistarebram.com/index.php/revistauniara/article/view/888
Resumo: Food consumed by humans and animals must contain information on characterization, productive monitoring and legalization standards. Among the areas with this focus, bromatology or science that studies food, performs analysis of the composition of food, generating results applied by industry and the like. In this context, the present work aimed to characterize the bromatological composition of samples of beet, elephant grass and fishmeal, in addition to detailing the procedures and framing them with the literature. For this purpose, the bromatological composition of the elements was quantified: moisture and ash (obtained in complementary works), ether extract, crude protein and neutral detergent fiber. For the ether extract, extraction was performed using ether in a Soxhlet extractor. For crude protein, indirect determination was carried out through the determination of nitrogen by the Kjeldahl method. Finally, in determining neutral detergent fiber, a procedure with the same name was used. As a result, all samples were determined and categorized in percentage in relation to the sample's natural matter (considering humidity) and in relation to the sample's dry matter (disregarding humidity). For all elements and samples, the values are within the ranges obtained in the literature, with the exception of the neutral detergent fiber for fishmeal, which was above the literary value, due to the possible formation of fouling during the analysis. As considerations the study allowed to characterize the samples, in addition to detailing the procedures used for this and to discuss their importance, demonstrating the applications of this information in the planning of agro-industrial activities
id UNIARA_129f715f4a7a646542c31ce6d4dd1bdc
oai_identifier_str oai:ojs.revistarebram.com:article/888
network_acronym_str UNIARA
network_name_str Revista Brasileira Multidisciplinar
repository_id_str
spelling Bromatological composition of beet, elephant grass and fishmealComposição bromatológica de beterraba, capim elefante e farinha de peixeExtrato etéreoProteína brutaFibra em detergente neutroEthereal Extract Crude ProteinFiber in Neutral DetergentFood consumed by humans and animals must contain information on characterization, productive monitoring and legalization standards. Among the areas with this focus, bromatology or science that studies food, performs analysis of the composition of food, generating results applied by industry and the like. In this context, the present work aimed to characterize the bromatological composition of samples of beet, elephant grass and fishmeal, in addition to detailing the procedures and framing them with the literature. For this purpose, the bromatological composition of the elements was quantified: moisture and ash (obtained in complementary works), ether extract, crude protein and neutral detergent fiber. For the ether extract, extraction was performed using ether in a Soxhlet extractor. For crude protein, indirect determination was carried out through the determination of nitrogen by the Kjeldahl method. Finally, in determining neutral detergent fiber, a procedure with the same name was used. As a result, all samples were determined and categorized in percentage in relation to the sample's natural matter (considering humidity) and in relation to the sample's dry matter (disregarding humidity). For all elements and samples, the values are within the ranges obtained in the literature, with the exception of the neutral detergent fiber for fishmeal, which was above the literary value, due to the possible formation of fouling during the analysis. As considerations the study allowed to characterize the samples, in addition to detailing the procedures used for this and to discuss their importance, demonstrating the applications of this information in the planning of agro-industrial activitiesOs alimentos consumidos pelo homem e pelos animais devem conter informações de caracterização, monitoramento produtivo e padrões de legalização. Dentre as áreas com este foco a bromatologia ou ciência que estuda os alimentos, realiza análises da composição dos alimentos, gerando resultados aplicados pela indústria e afins. Neste contexto, o presente trabalho teve como objetivo caracterizar a composição bromatológica de amostras de beterraba, capim elefante e farinha de peixe, além de detalhar os procedimentos e enquadrá-los com a literatura. Para tal, realizou-se a quantificação da composição bromatológica dos elementos: umidade e cinzas (obtidos em trabalhos complementares), extrato etéreo, proteína bruta e fibra em detergente neutro. Para o extrato etéreo realizou-se a extração por meio de éter em extrator Soxhlet. Para proteína bruta, realizou-se determinação indireta através da determinação de nitrogênio pelo método Kjeldahl. Por fim na determinação de fibra em detergente neutro, empregou-se procedimento com mesmo nome. Como resultados, todas as amostras foram determinadas e categorizadas em porcentagem em relação à matéria natural da amostra (considerando a umidade) e em relação à matéria seca da amostra (desconsiderando a umidade). Para todos os elementos e amostras os valores encontram-se dentro das faixas obtidas na literatura, com exceção da fibra em detergente neutro para farinha de peixe, que ficou acima do valor literário, devido à possível formação de incrustação durante a análise. Como considerações o estudo permitiu caracterizar as amostras, além de detalhar os procedimentos empregados para tal e discutir sua importância, demonstrando as aplicações destas informações no planejamento de atividades agroindustriais.Revista Brasileira Multidisciplinar - ReBraM2021-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://revistarebram.com/index.php/revistauniara/article/view/88810.25061/2527-2675/ReBraM/2021.v24i3.888Revista Brasileira Multidisciplinar - ReBraM; v. 24 n. 3 (2021): Setembro-Dezembro; 53-692527-26751415-3580reponame:Revista Brasileira Multidisciplinarinstname:Universidade de Araraquara (UNIARA)instacron:UNIARAporhttp://revistarebram.com/index.php/revistauniara/article/view/888/724Copyright (c) 2021 Revista Brasileira Multidisciplinarhttps://creativecommons.org/licenses/by-nd/4.0info:eu-repo/semantics/openAccessCosmo, Bruno Marcos NunesGaleriani, Tatiani Mayara2022-08-10T16:00:03Zoai:ojs.revistarebram.com:article/888Revistahttp://revistarebram.com/index.php/revistauniaraPRIhttps://revistarebram.com/index.php/revistauniara/oairevistauniara@uniara.com||2527-26752527-2675opendoar:2022-08-10T16:00:03Revista Brasileira Multidisciplinar - Universidade de Araraquara (UNIARA)false
dc.title.none.fl_str_mv Bromatological composition of beet, elephant grass and fishmeal
Composição bromatológica de beterraba, capim elefante e farinha de peixe
title Bromatological composition of beet, elephant grass and fishmeal
spellingShingle Bromatological composition of beet, elephant grass and fishmeal
Cosmo, Bruno Marcos Nunes
Extrato etéreo
Proteína bruta
Fibra em detergente neutro
Ethereal Extract
Crude Protein
Fiber in Neutral Detergent
title_short Bromatological composition of beet, elephant grass and fishmeal
title_full Bromatological composition of beet, elephant grass and fishmeal
title_fullStr Bromatological composition of beet, elephant grass and fishmeal
title_full_unstemmed Bromatological composition of beet, elephant grass and fishmeal
title_sort Bromatological composition of beet, elephant grass and fishmeal
author Cosmo, Bruno Marcos Nunes
author_facet Cosmo, Bruno Marcos Nunes
Galeriani, Tatiani Mayara
author_role author
author2 Galeriani, Tatiani Mayara
author2_role author
dc.contributor.author.fl_str_mv Cosmo, Bruno Marcos Nunes
Galeriani, Tatiani Mayara
dc.subject.por.fl_str_mv Extrato etéreo
Proteína bruta
Fibra em detergente neutro
Ethereal Extract
Crude Protein
Fiber in Neutral Detergent
topic Extrato etéreo
Proteína bruta
Fibra em detergente neutro
Ethereal Extract
Crude Protein
Fiber in Neutral Detergent
description Food consumed by humans and animals must contain information on characterization, productive monitoring and legalization standards. Among the areas with this focus, bromatology or science that studies food, performs analysis of the composition of food, generating results applied by industry and the like. In this context, the present work aimed to characterize the bromatological composition of samples of beet, elephant grass and fishmeal, in addition to detailing the procedures and framing them with the literature. For this purpose, the bromatological composition of the elements was quantified: moisture and ash (obtained in complementary works), ether extract, crude protein and neutral detergent fiber. For the ether extract, extraction was performed using ether in a Soxhlet extractor. For crude protein, indirect determination was carried out through the determination of nitrogen by the Kjeldahl method. Finally, in determining neutral detergent fiber, a procedure with the same name was used. As a result, all samples were determined and categorized in percentage in relation to the sample's natural matter (considering humidity) and in relation to the sample's dry matter (disregarding humidity). For all elements and samples, the values are within the ranges obtained in the literature, with the exception of the neutral detergent fiber for fishmeal, which was above the literary value, due to the possible formation of fouling during the analysis. As considerations the study allowed to characterize the samples, in addition to detailing the procedures used for this and to discuss their importance, demonstrating the applications of this information in the planning of agro-industrial activities
publishDate 2021
dc.date.none.fl_str_mv 2021-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://revistarebram.com/index.php/revistauniara/article/view/888
10.25061/2527-2675/ReBraM/2021.v24i3.888
url http://revistarebram.com/index.php/revistauniara/article/view/888
identifier_str_mv 10.25061/2527-2675/ReBraM/2021.v24i3.888
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://revistarebram.com/index.php/revistauniara/article/view/888/724
dc.rights.driver.fl_str_mv Copyright (c) 2021 Revista Brasileira Multidisciplinar
https://creativecommons.org/licenses/by-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Revista Brasileira Multidisciplinar
https://creativecommons.org/licenses/by-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Revista Brasileira Multidisciplinar - ReBraM
publisher.none.fl_str_mv Revista Brasileira Multidisciplinar - ReBraM
dc.source.none.fl_str_mv Revista Brasileira Multidisciplinar - ReBraM; v. 24 n. 3 (2021): Setembro-Dezembro; 53-69
2527-2675
1415-3580
reponame:Revista Brasileira Multidisciplinar
instname:Universidade de Araraquara (UNIARA)
instacron:UNIARA
instname_str Universidade de Araraquara (UNIARA)
instacron_str UNIARA
institution UNIARA
reponame_str Revista Brasileira Multidisciplinar
collection Revista Brasileira Multidisciplinar
repository.name.fl_str_mv Revista Brasileira Multidisciplinar - Universidade de Araraquara (UNIARA)
repository.mail.fl_str_mv revistauniara@uniara.com||
_version_ 1797174606860124160

Registros relacionados