Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro

Detalhes bibliográficos
Ano de defesa: 2019
Autor(a) principal: Menezes, Jo?o Paulo de lattes
Orientador(a): Barbosa, Maria Ivone Martins Jacintho lattes
Banca de defesa: Barbosa, Maria Ivone Martins Jacintho lattes, Gottschalk, Leda Maria Fortes lattes, Carvalho, Carlos Wanderlei Piler de lattes
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
Departamento: Instituto de Tecnologia
País: Brasil
Palavras-chave em Português:
Germina??o
Antocianinas
Amido
Palavras-chave em Inglês:
Germination
Anthocyanins
Starch
Área do conhecimento CNPq:
Ci?ncia e Tecnologia de Alimentos
Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5696
Resumo: Rice (Oryza sativa L.) is a staple cereal consumed by more than 90% of the world population and it is free from allergenic substances, being an ideal ingredient for the formulation of various food products. Pigmented varieties, especially black rice, have been shown as an effective in preventing non-transmissible coronary diseases due to their composition in functional compounds, especially phenolic compounds. In recent years, the use of different strategies such as germination associated or not with high pressure has been observed in order to develop new ingredients with a high potential for contributing to the improvement of nutritional quality and health promotion, becoming popular with consumers, especially as diabetics and hypertensive patients, because of their bioactive compounds. The general objective of this work was to evaluate changes in the chemical, functional and enzymatic activity in black rice submitted to different germination times and high pressure treatment, varying the pressure intensity and the applied pressurization times. In the first chapter, the effect of germination time (0, 24 and 48 h) on the content of total starch, resistant starch, amylose and amylopectin, reducing sugars in the germinated samples was verified. In addition, antihyperglycemic capacity has also been studied; the content of total phenolic compounds, total monomeric anthocyanins; and the color of all rice samples germinated. It was observed that germination between the periods of 0 h (control sample) and 48 h proved to be an efficient technique in the activation of ?-amylase with activities between 272.53 U / mL for the control sample and maximum activity of 366.89 within 24 h. Lipase activity ranged from 10.0 to 11.9 mg / g from 0 to 48 h, changing the total starch content from 66.6 to 60.7% at the end of 48 h and reducing sugars in the control samples, germinated by 24 and 48 h, 37.1, 34.4 and 56.4 mg / g respectively. Regarding total phenolic compounds, there was a reduction with the increase in germination time from 0.98 to 0.89 mg / g at the end of 48 h, monomeric anthocyanins also decreased from 405 to 56 mg / 100 g. For instrumental color analysis there was an increase in L parameters approaching white, a * and b* and the color perception (?E) was noticeable from 2.29 for the germinated sample for 24 h and 2.08 to 48 h. In the second part of the work, the effect of germination (0, 24 and 48 h) combined with high pressure treatment (0.1, 300, 400 and 500 MPa) on lipase activity, total starch and reducing sugar content was studied, the content of total phenolic compounds, total monomeric anthocyanins and in the color of hole gran black rice. It was observed that the germination together with the high pressure was efficient in the inactivation of lipases reaching the minimum value of 6.85 mg / g for the sample germinated for 24 h and pressurized for 5 min at 500 MPa. There was a change in the total starch content with a reduction in relation to the control sample with the minimum percentage of 57.49 in the sample germinated for 48 h pressurized for 5 min at 500 MPa. The germination followed by high pressure treatment, the highest content of total phenolic compounds, was 0.253 mg / g for samples germinated for 48 h for 3 min at 300 and 500 MPa, with respect to the levels of monomeric anthocyanins there was a significant increase, where the sample with the highest concentration was germinated for 24 h for 5 min at 300 MPa of 919 mg / 100 g. It concludes that in general there was an ix effect of germination time on enzyme activity, chemical characteristics and color of the studied samples. As for germination combined with high pressure treatment, it was found that the conditions applied did not effectively inactivate the lipase, but were sufficient to modify the content of total starch and reducing sugars, contents of phenolic compounds, monomeric anthocyanins, and consequent change in colorimetric parameters
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spelling Barbosa, Maria Ivone Martins Jacintho08781937741https://orcid.org/0000-0002-9624-9139http://lattes.cnpq.br/3609445478725882Rosenthal, Amauri025.072.978-40http://lattes.cnpq.br/1329532290735502Barbosa, Maria Ivone Martins Jacintho087.819.377-41https://orcid.org/0000-0002-9624-9139http://lattes.cnpq.br/3609445478725882Gottschalk, Leda Maria Forteshttp://lattes.cnpq.br/9893440344739146Carvalho, Carlos Wanderlei Piler dehttps://orcid.org/0000-0002-7602-264Xhttp://lattes.cnpq.br/3532473530387852135.793.037-24http://lattes.cnpq.br/3124002855446552Menezes, Jo?o Paulo de2022-05-26T14:46:15Z2019-10-30MENEZES, Jo?o Paulo de. Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro. 2019. 74 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.https://tede.ufrrj.br/jspui/handle/jspui/5696Rice (Oryza sativa L.) is a staple cereal consumed by more than 90% of the world population and it is free from allergenic substances, being an ideal ingredient for the formulation of various food products. Pigmented varieties, especially black rice, have been shown as an effective in preventing non-transmissible coronary diseases due to their composition in functional compounds, especially phenolic compounds. In recent years, the use of different strategies such as germination associated or not with high pressure has been observed in order to develop new ingredients with a high potential for contributing to the improvement of nutritional quality and health promotion, becoming popular with consumers, especially as diabetics and hypertensive patients, because of their bioactive compounds. The general objective of this work was to evaluate changes in the chemical, functional and enzymatic activity in black rice submitted to different germination times and high pressure treatment, varying the pressure intensity and the applied pressurization times. In the first chapter, the effect of germination time (0, 24 and 48 h) on the content of total starch, resistant starch, amylose and amylopectin, reducing sugars in the germinated samples was verified. In addition, antihyperglycemic capacity has also been studied; the content of total phenolic compounds, total monomeric anthocyanins; and the color of all rice samples germinated. It was observed that germination between the periods of 0 h (control sample) and 48 h proved to be an efficient technique in the activation of ?-amylase with activities between 272.53 U / mL for the control sample and maximum activity of 366.89 within 24 h. Lipase activity ranged from 10.0 to 11.9 mg / g from 0 to 48 h, changing the total starch content from 66.6 to 60.7% at the end of 48 h and reducing sugars in the control samples, germinated by 24 and 48 h, 37.1, 34.4 and 56.4 mg / g respectively. Regarding total phenolic compounds, there was a reduction with the increase in germination time from 0.98 to 0.89 mg / g at the end of 48 h, monomeric anthocyanins also decreased from 405 to 56 mg / 100 g. For instrumental color analysis there was an increase in L parameters approaching white, a * and b* and the color perception (?E) was noticeable from 2.29 for the germinated sample for 24 h and 2.08 to 48 h. In the second part of the work, the effect of germination (0, 24 and 48 h) combined with high pressure treatment (0.1, 300, 400 and 500 MPa) on lipase activity, total starch and reducing sugar content was studied, the content of total phenolic compounds, total monomeric anthocyanins and in the color of hole gran black rice. It was observed that the germination together with the high pressure was efficient in the inactivation of lipases reaching the minimum value of 6.85 mg / g for the sample germinated for 24 h and pressurized for 5 min at 500 MPa. There was a change in the total starch content with a reduction in relation to the control sample with the minimum percentage of 57.49 in the sample germinated for 48 h pressurized for 5 min at 500 MPa. The germination followed by high pressure treatment, the highest content of total phenolic compounds, was 0.253 mg / g for samples germinated for 48 h for 3 min at 300 and 500 MPa, with respect to the levels of monomeric anthocyanins there was a significant increase, where the sample with the highest concentration was germinated for 24 h for 5 min at 300 MPa of 919 mg / 100 g. It concludes that in general there was an ix effect of germination time on enzyme activity, chemical characteristics and color of the studied samples. As for germination combined with high pressure treatment, it was found that the conditions applied did not effectively inactivate the lipase, but were sufficient to modify the content of total starch and reducing sugars, contents of phenolic compounds, monomeric anthocyanins, and consequent change in colorimetric parametersO arroz (Oryza sativa L.) ? um cereal b?sico consumido por mais de 90% da popula??o mundial e ? isento de subst?ncias alerg?nicas, se tornando um ingrediente ideal para a formula??o de diversos produtos aliment?cios. Variedades pigmentadas, em especial o arroz negro tem se mostrado eficientes na preven??o de doen?as coron?rias n?o transmiss?veis devido a sua composi??o em compostos funcionais em especial, compostos fen?licos. Nos ?ltimos anos, tem se observado o uso de diferentes estrat?gias como a germina??o associada ou n?o a alta press?o visando desenvolver novos ingredientes com elevado potencial de contribui??o para a melhoria da qualidade da nutricional e da promo??o da sa?de, tornando-se popular entre os consumidores, em especial como diab?ticos e hipertensos, por causa de seus compostos bioativos. O objetivo geral deste trabalho foi avaliar as altera??es nas propriedades qu?micas, funcionais e atividade enzim?tica do arroz negro submetido a diferentes tempos de germina??o e tratamento de alta press?o variando a intensidade da press?o e os tempos de pressuriza??o aplicados. No primeiro cap?tulo foi verificado o efeito do tempo de germina??o (0, 24 e 48 h) no teor de amido total, amido resistente, de amilose e amilopectina, de a??cares redutores das amostras germinadas. Al?m disso, tamb?m foi estudada a capacidade antihiperglic?miante; o conte?do de compostos fen?licos totais, antocianinas monom?ricas totais; e a cor de todas as amostras de arroz germinadas nos diferentes tempos. Observou-se que a germina??o entre os per?odos de 0 h (amostra controle) e 48 h se mostrou uma t?cnica eficiente na ativa??o de ?-amilase com atividades entre 272,53 U/mL para a amostra controle e atividade m?xima de 366,89 no per?odo de 24 h. A atividade de lipase variou entre 10,0 at? 11,9 mg/g de 0 at? 48 h, mudando o conte?do de amido total de 66,6 para 60,7 % ao final das 48 h e a??cares redutores nas amostra controle, germinada por 24 e 48 h, 37,1, 34,4 e 56,4mg/ g respectivamente . Com rela??o aos compostos fen?licos totais houve redu??o com o aumento do tempo de germina??o de 0,98 para 0,89 mg/g ao final das 48 h, as antocianinas monom?ricas tamb?m diminu?ram de 405 at? 56 mg/100 g. Para a an?lise instrumental de cor houve aumento dos par?metros L aproximando do branco, a* e b* e a percep??o de cor (?E) foi percept?vel de 2,29 para a amostra germinada por 24 h e 2,08 para 48h. Na segunda parte do trabalho, foi estudado o efeito da germina??o (0, 24 e 48 h) combinada ao tratamento de alta press?o (0.1, 300, 400 e 500 MPa) na atividade da lipase , no teor de amido total e de a??cares redutores , o conte?do de compostos fen?licos totais, antocianinas monom?ricas totais e na cor de arroz negro integral. Observou-se que a germina??o juntamente com a de alta press?o se mostrou eficiente na inativa??o de lipases chegando ao valor m?nimo de 6,85 mg/ g para a amostra germinada por 24 h e pressurizada por 5 min a 500 MPa. Houve mudan?a no conte?do de amido total havendo redu??o em rela??o a amostra controle com o percentual m?nimo de 57,49 na amostra germinada por 48 h pressurizada por 5 min a 500 MPa. A germina??o seguida de tratamento de alta press?o o maior conte?do de compostos fen?licos totais, foi de 0,253 mg/ g para as amostras germinadas por 48 h por 3 min a 300 e 500 MPa, com rela??o aos teores de antocianinas monom?ricas houve aumento significativo, onde a amostra que apresentou maior vii concentra??o foi a germinada por 24 h por 5 min a 300 MPa de 919 mg/ 100 g. Conclui que de forma geral houve efeito do tempo de germina??o na atividade enzim?tica, nas caracter?sticas qu?micas e na cor das amostras estudadas. J? para germina??o combinada ao tratamento de alta press?o, verificou-se que as condi??es aplicadas n?o inativaram de forma eficaz a l?pase, por?m foram suficientes para modificar o conte?do de amido total e a??cares redutores, de teores de compostos fen?licos, de antocianinas monom?rica, e consequente, mudan?a nos par?metros colorim?tricosSubmitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2022-05-26T14:46:15Z No. of bitstreams: 1 2019 - Jo?o Paulo de Menezes.pdf: 1290274 bytes, checksum: dcc13a6d61f1f04762438036022ec4c4 (MD5)Made available in DSpace on 2022-05-26T14:46:15Z (GMT). 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dc.title.por.fl_str_mv Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
dc.title.alternative.eng.fl_str_mv Effect of germination and high pressure on physicochemical, functional and enzymatic activity in black rice seeds
title Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
spellingShingle Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
Menezes, Jo?o Paulo de
Germina??o
Antocianinas
Amido
Germination
Anthocyanins
Starch
Ci?ncia e Tecnologia de Alimentos
title_short Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
title_full Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
title_fullStr Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
title_full_unstemmed Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
title_sort Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro
author Menezes, Jo?o Paulo de
author_facet Menezes, Jo?o Paulo de
author_role author
dc.contributor.advisor1.fl_str_mv Barbosa, Maria Ivone Martins Jacintho
dc.contributor.advisor1ID.fl_str_mv 08781937741
https://orcid.org/0000-0002-9624-9139
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/3609445478725882
dc.contributor.advisor-co1.fl_str_mv Rosenthal, Amauri
dc.contributor.advisor-co1ID.fl_str_mv 025.072.978-40
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/1329532290735502
dc.contributor.referee1.fl_str_mv Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee1ID.fl_str_mv 087.819.377-41
https://orcid.org/0000-0002-9624-9139
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/3609445478725882
dc.contributor.referee2.fl_str_mv Gottschalk, Leda Maria Fortes
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/9893440344739146
dc.contributor.referee3.fl_str_mv Carvalho, Carlos Wanderlei Piler de
dc.contributor.referee3ID.fl_str_mv https://orcid.org/0000-0002-7602-264X
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/3532473530387852
dc.contributor.authorID.fl_str_mv 135.793.037-24
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/3124002855446552
dc.contributor.author.fl_str_mv Menezes, Jo?o Paulo de
contributor_str_mv Barbosa, Maria Ivone Martins Jacintho
Rosenthal, Amauri
Barbosa, Maria Ivone Martins Jacintho
Gottschalk, Leda Maria Fortes
Carvalho, Carlos Wanderlei Piler de
dc.subject.por.fl_str_mv Germina??o
Antocianinas
Amido
topic Germina??o
Antocianinas
Amido
Germination
Anthocyanins
Starch
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv Germination
Anthocyanins
Starch
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description Rice (Oryza sativa L.) is a staple cereal consumed by more than 90% of the world population and it is free from allergenic substances, being an ideal ingredient for the formulation of various food products. Pigmented varieties, especially black rice, have been shown as an effective in preventing non-transmissible coronary diseases due to their composition in functional compounds, especially phenolic compounds. In recent years, the use of different strategies such as germination associated or not with high pressure has been observed in order to develop new ingredients with a high potential for contributing to the improvement of nutritional quality and health promotion, becoming popular with consumers, especially as diabetics and hypertensive patients, because of their bioactive compounds. The general objective of this work was to evaluate changes in the chemical, functional and enzymatic activity in black rice submitted to different germination times and high pressure treatment, varying the pressure intensity and the applied pressurization times. In the first chapter, the effect of germination time (0, 24 and 48 h) on the content of total starch, resistant starch, amylose and amylopectin, reducing sugars in the germinated samples was verified. In addition, antihyperglycemic capacity has also been studied; the content of total phenolic compounds, total monomeric anthocyanins; and the color of all rice samples germinated. It was observed that germination between the periods of 0 h (control sample) and 48 h proved to be an efficient technique in the activation of ?-amylase with activities between 272.53 U / mL for the control sample and maximum activity of 366.89 within 24 h. Lipase activity ranged from 10.0 to 11.9 mg / g from 0 to 48 h, changing the total starch content from 66.6 to 60.7% at the end of 48 h and reducing sugars in the control samples, germinated by 24 and 48 h, 37.1, 34.4 and 56.4 mg / g respectively. Regarding total phenolic compounds, there was a reduction with the increase in germination time from 0.98 to 0.89 mg / g at the end of 48 h, monomeric anthocyanins also decreased from 405 to 56 mg / 100 g. For instrumental color analysis there was an increase in L parameters approaching white, a * and b* and the color perception (?E) was noticeable from 2.29 for the germinated sample for 24 h and 2.08 to 48 h. In the second part of the work, the effect of germination (0, 24 and 48 h) combined with high pressure treatment (0.1, 300, 400 and 500 MPa) on lipase activity, total starch and reducing sugar content was studied, the content of total phenolic compounds, total monomeric anthocyanins and in the color of hole gran black rice. It was observed that the germination together with the high pressure was efficient in the inactivation of lipases reaching the minimum value of 6.85 mg / g for the sample germinated for 24 h and pressurized for 5 min at 500 MPa. There was a change in the total starch content with a reduction in relation to the control sample with the minimum percentage of 57.49 in the sample germinated for 48 h pressurized for 5 min at 500 MPa. The germination followed by high pressure treatment, the highest content of total phenolic compounds, was 0.253 mg / g for samples germinated for 48 h for 3 min at 300 and 500 MPa, with respect to the levels of monomeric anthocyanins there was a significant increase, where the sample with the highest concentration was germinated for 24 h for 5 min at 300 MPa of 919 mg / 100 g. It concludes that in general there was an ix effect of germination time on enzyme activity, chemical characteristics and color of the studied samples. As for germination combined with high pressure treatment, it was found that the conditions applied did not effectively inactivate the lipase, but were sufficient to modify the content of total starch and reducing sugars, contents of phenolic compounds, monomeric anthocyanins, and consequent change in colorimetric parameters
publishDate 2019
dc.date.issued.fl_str_mv 2019-10-30
dc.date.accessioned.fl_str_mv 2022-05-26T14:46:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv MENEZES, Jo?o Paulo de. Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro. 2019. 74 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/5696
identifier_str_mv MENEZES, Jo?o Paulo de. Efeito da germina??o e alta press?o nas propriedades f?sico- qu?micas, funcionais e na atividade enzim?tica em sementes de arroz negro. 2019. 74 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.
url https://tede.ufrrj.br/jspui/handle/jspui/5696
dc.language.iso.fl_str_mv por
language por
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