Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP)
Ano de defesa: | 2015 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Não Informado pela instituição
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Programa de Pós-Graduação: |
Pós-Graduação em Ciência e Tecnologia de Alimentos
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Departamento: |
Não Informado pela instituição
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País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://ri.ufs.br/jspui/handle/riufs/16099 |
Resumo: | Due to the growing human health concern, every day, we discover new foods or products which have ability to fight free radicals, ie, inhibit and/or decrease the oxidative processes in the body. The transformation of the fruit and alcoholic beverage, ensure economic benefits, and also promotes an effective use of bioactive compounds. In this context, the aim of this study was to evaluate the effect of the type of pulping and strains of Saccharomyces cerevisiae on the quality of fermented jabuticaba drink, characterize chemically-physical, as well as bioactive and volatile compounds in fermented jabuticaba drinks. We prepared five fermented beverages jabuticaba inoculated with three different strains (coded TAQ, CAT and PMS), varying the pulping method (manual and mechanical). Panel test using the sort-preference test. The results showed no significant difference on fermented beverages jabuticaba as the pulping method. During the fermentation monitoring, we observed a very similar behavior in sugar consumption during fermentation. The physico-chemical analysis of fermented beverages jabuticaba showed that all drinks are prepared in accordance with Decree. 2314/1997, with an alcohol content 12-14 ºGL / 20 ° C. It is observed that the total acidity found in beverages are values between 175.33 to 200.67 meq / L, above the limit established by Brazilian legislation for table wine. As for the total sugar content found in fermented beverages jabuticaba, this ranged from 5.12 g / L and 5.88 g / L, which characterizes the drinks as "Medium dry," as Brazilian legislation for table wine (BRAZIL , 1988). The pH of the liquor was found in the range 3.5 to 3,6. Determinations of bioactive compounds were performed (polyphenols, tannins and anthocyanins), and phenolic compounds and flavonoids by spectrophotometry quantification of catechins and gallic acid, and organic acids by HPLC-DAD in fermented jabuticaba beverages; The highest levels of bioactive compounds and phenolic were found in the brew jabuticaba developed with PMS strain, with the highest content of total phenolics (431.7 mg gallic acid / L), polyphenols (10.18 GL 1) and total tannins and (3.38 g L-1); and the concentrations of flavonoids in fermented beverages jabuticaba ranged 12 from 93.1 mg of quercetin / L and 140.0 mg of quercetin / L. Jabuticaba fermented beverages prepared with mechanical pulping method and inoculated with the strains TAQ, CAT, and SMP, had the highest levels of gallic acid (91.8 mg / L, 70.3 mg / L and 58.8 mg / L, respectively). In brew samples of jabuticaba catechin was not identified. The main organic acids in fermented beverages identified and quantified jabuticaba were malic acid obtained a variation of 0.07667 mg / ml and 0.6871 mg / ml to respectively higher and lower concentrations; and tartaric acid varied from 0.0590 mg / ml and 0.1549 mg / ml. Completing the characterization of fermented beverages jabuticaba the profile of volatile compounds extracted by SPME was analyzed in GC / MS. Among the compounds identified highlighted 2-phenylethanol, 2-ethylhexanol, ethyl acetate, 10-epi-γ-eudesmol, α-eudesmol, γ-eudesmol, octanoic acid. The volatile fraction of terpenes was composed of forty-eight compounds in this class, some compounds found in fruit blemish as αeudesmol, 10-epi-γ-γ-eudesmol and eudesmol. These compounds may be used as fermented beverage jabuticaba markers, as are typical compounds of the fruit. Above given, the brew jabuticaba inoculated with PMS strain presented the best of volatile profile, and like other beverages prepared using mechanical pulping, had the highest concentrations of bioactive compounds. |
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Santos, Viviane Aparecida Figueredo OliveirNarain, Narendra2022-08-16T20:17:03Z2022-08-16T20:17:03Z2015-02-27SANTOS, Viviane Aparecida Figueredo Oliveira. Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP). 2015. 139 f. Dissertação (Mestrado em Ciência e Técnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2015.http://ri.ufs.br/jspui/handle/riufs/16099Due to the growing human health concern, every day, we discover new foods or products which have ability to fight free radicals, ie, inhibit and/or decrease the oxidative processes in the body. The transformation of the fruit and alcoholic beverage, ensure economic benefits, and also promotes an effective use of bioactive compounds. In this context, the aim of this study was to evaluate the effect of the type of pulping and strains of Saccharomyces cerevisiae on the quality of fermented jabuticaba drink, characterize chemically-physical, as well as bioactive and volatile compounds in fermented jabuticaba drinks. We prepared five fermented beverages jabuticaba inoculated with three different strains (coded TAQ, CAT and PMS), varying the pulping method (manual and mechanical). Panel test using the sort-preference test. The results showed no significant difference on fermented beverages jabuticaba as the pulping method. During the fermentation monitoring, we observed a very similar behavior in sugar consumption during fermentation. The physico-chemical analysis of fermented beverages jabuticaba showed that all drinks are prepared in accordance with Decree. 2314/1997, with an alcohol content 12-14 ºGL / 20 ° C. It is observed that the total acidity found in beverages are values between 175.33 to 200.67 meq / L, above the limit established by Brazilian legislation for table wine. As for the total sugar content found in fermented beverages jabuticaba, this ranged from 5.12 g / L and 5.88 g / L, which characterizes the drinks as "Medium dry," as Brazilian legislation for table wine (BRAZIL , 1988). The pH of the liquor was found in the range 3.5 to 3,6. Determinations of bioactive compounds were performed (polyphenols, tannins and anthocyanins), and phenolic compounds and flavonoids by spectrophotometry quantification of catechins and gallic acid, and organic acids by HPLC-DAD in fermented jabuticaba beverages; The highest levels of bioactive compounds and phenolic were found in the brew jabuticaba developed with PMS strain, with the highest content of total phenolics (431.7 mg gallic acid / L), polyphenols (10.18 GL 1) and total tannins and (3.38 g L-1); and the concentrations of flavonoids in fermented beverages jabuticaba ranged 12 from 93.1 mg of quercetin / L and 140.0 mg of quercetin / L. Jabuticaba fermented beverages prepared with mechanical pulping method and inoculated with the strains TAQ, CAT, and SMP, had the highest levels of gallic acid (91.8 mg / L, 70.3 mg / L and 58.8 mg / L, respectively). In brew samples of jabuticaba catechin was not identified. The main organic acids in fermented beverages identified and quantified jabuticaba were malic acid obtained a variation of 0.07667 mg / ml and 0.6871 mg / ml to respectively higher and lower concentrations; and tartaric acid varied from 0.0590 mg / ml and 0.1549 mg / ml. Completing the characterization of fermented beverages jabuticaba the profile of volatile compounds extracted by SPME was analyzed in GC / MS. Among the compounds identified highlighted 2-phenylethanol, 2-ethylhexanol, ethyl acetate, 10-epi-γ-eudesmol, α-eudesmol, γ-eudesmol, octanoic acid. The volatile fraction of terpenes was composed of forty-eight compounds in this class, some compounds found in fruit blemish as αeudesmol, 10-epi-γ-γ-eudesmol and eudesmol. These compounds may be used as fermented beverage jabuticaba markers, as are typical compounds of the fruit. Above given, the brew jabuticaba inoculated with PMS strain presented the best of volatile profile, and like other beverages prepared using mechanical pulping, had the highest concentrations of bioactive compounds.Devido à crescente preocupação com a saúde humana, a cada dia, são descobertos novos alimentos ou produtos, nos quais apresentam capacidade de combater os radicais livres, ou seja, inibir e/ou diminuir os processos oxidativos no organismo. A transformação do fruto em bebida fermentada, além de garantir benefícios econômicos, também promove um aproveitamento efetivo dos compostos bioativos presentes. Neste contexto, o objetivo deste trabalho foi avaliar o efeito do tipo de despolpamento e cepas de Saccharomyces cerevisiae sobre a qualidade de bebida fermentada de jabuticaba, caracterizar físico-quimicamente, como também os compostos bioativos e voláteis nas bebidas fermentadas de jabuticaba. Foram elaboradas cinco bebidas fermentadas de jabuticaba, inoculadas com três cepas distintas (codificadas TAQ, CAT e PMS), variando o método de despolpamento (manual e mecânico). Na análise sensorial utilizando o teste de ordenação-preferência, o resultado demonstrou que não houve diferença significativa entres as bebidas fermentadas de jabuticaba quanto ao método de despolpamento. Durante o acompanhamento fermentativo, os mostos apresentaram um comportamento bastante similar no consumo do açúcar durante a fermentação. As análises físico-químicas das bebidas fermentadas de jabuticaba evidenciaram que todas as bebidas elaboradas estão de acordo com o Decreto n. 2.314/1997, com graduação alcoólica de 12 a 14 ºGL/20 °C. Observa-se que a acidez total verificada nas bebidas encontram-se com valores entre 175,33 a 200,67 meq/L, acima do limite estabelecido pela legislação brasileira para vinho de mesa. Quanto ao teor de açúcares totais encontrados nas bebidas fermentadas de jabuticaba, este variou entre 5,12 g/L e 5,88 g/L, a qual caracteriza as bebidas como “Meio seco”, conforme legislação brasileira para vinho de mesa (BRASIL, 1988). O pH encontrado nas bebidas foi no intervalo de 3,5 a 3,6. Foram realizadas determinações de compostos bioativos (polifenóis, taninos totais e antocianinas), e compostos fenólicos totais e flavonoides por espectrofotometria, quantificação da catequina e ácido gálico, e ácidos orgânicos por HPLCDAD nas bebidas fermentadas de jabuticaba; sendo que os maiores teores de compostos 10 bioativos e fenólicos totais foram encontrados na bebida fermentada de jabuticaba elaborada com a cepa PMS, sendo o maior teor de fenólicos totais (431,7 mg de ácido gálico/L), polifenóis (10,18 gL-1 ) e taninos totais e (3,38 gL-1 ); e as concentrações de flavonoides nas bebidas fermentadas de jabuticaba variaram de 93,1 mg de quercetina/L e 140,0 mg de quercetina/L. As bebidas fermentadas de jabuticaba elaboradas com método de despolpamento mecânico e inoculadas com as cepas TAQ, CAT, e PMS, obtiveram os maiores teores de ácido gálico (91,8 mg/L; 70,3 mg/L e 58,8 mg/L, respectivamente). Nas amostras de bebida fermentada de jabuticaba não foi identificada a catequina. Os principais ácidos orgânicos identificados e quantificados nas bebidas fermentadas de jabuticaba foram ácido málico que obteve uma variação de 0,07667 mg/mL e 0,6871 mg/mL, para maior e menor concentração respectivamente; e ácido tartárico que variou de 0,0590 mg/mL e 0,1549 mg/mL. Completando a caracterização das bebidas fermentadas de jabuticaba o perfil de compostos voláteis, extraído por SPME foi analisado em GC/MS. Dentre os compostos identificados destacou-se 2-fenil-etanol, 2-etil-hexanol, acetato de etila, 10-epi-γ-Eudesmol, α-eudesmol, γ-Eudesmol, ácido octanóico. A fração volátil de terpenos foi composta por quarenta e oito compostos dessa classe, alguns compostos foram encontrados na fruta da jabuticaba como α-Eudesmol, 10-epi-γ-Eudesmol e γ-Eudesmol. Estes compostos podem ser utilizados como marcadores da bebida fermentada de jabuticaba, pois são compostos característicos da fruta. Diante do exposto, a bebida fermentada de jabuticaba inoculada com a cepa PMS apresentou o melhor perfil de voláteis, e assim como as demais bebidas elaboradas utilizando a despolpa mecânica, apresentaram as maiores concentrações de compostos bioativos.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporTecnologia de alimentosBebidas fermentadasJabuticabaCompostos bioativosCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16099/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALVIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdfVIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdfapplication/pdf3316680https://ri.ufs.br/jspui/bitstream/riufs/16099/2/VIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf30cea09199877b2260f137dd2ac44818MD52TEXTVIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf.txtVIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf.txtExtracted texttext/plain250075https://ri.ufs.br/jspui/bitstream/riufs/16099/3/VIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf.txt09ec1c14233f9950b81af757abd20197MD53THUMBNAILVIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf.jpgVIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf.jpgGenerated Thumbnailimage/jpeg1374https://ri.ufs.br/jspui/bitstream/riufs/16099/4/VIVIANE_APARECIDA_FIGUEREDO_O_SANTOS.pdf.jpgf442d31e38a55d9f4aeeccb7810a8850MD54riufs/160992022-08-16 17:17:03.711oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-16T20:17:03Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
title |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
spellingShingle |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) Santos, Viviane Aparecida Figueredo Oliveir Tecnologia de alimentos Bebidas fermentadas Jabuticaba Compostos bioativos CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
title_full |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
title_fullStr |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
title_full_unstemmed |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
title_sort |
Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP) |
author |
Santos, Viviane Aparecida Figueredo Oliveir |
author_facet |
Santos, Viviane Aparecida Figueredo Oliveir |
author_role |
author |
dc.contributor.author.fl_str_mv |
Santos, Viviane Aparecida Figueredo Oliveir |
dc.contributor.advisor1.fl_str_mv |
Narain, Narendra |
contributor_str_mv |
Narain, Narendra |
dc.subject.por.fl_str_mv |
Tecnologia de alimentos Bebidas fermentadas Jabuticaba Compostos bioativos |
topic |
Tecnologia de alimentos Bebidas fermentadas Jabuticaba Compostos bioativos CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Due to the growing human health concern, every day, we discover new foods or products which have ability to fight free radicals, ie, inhibit and/or decrease the oxidative processes in the body. The transformation of the fruit and alcoholic beverage, ensure economic benefits, and also promotes an effective use of bioactive compounds. In this context, the aim of this study was to evaluate the effect of the type of pulping and strains of Saccharomyces cerevisiae on the quality of fermented jabuticaba drink, characterize chemically-physical, as well as bioactive and volatile compounds in fermented jabuticaba drinks. We prepared five fermented beverages jabuticaba inoculated with three different strains (coded TAQ, CAT and PMS), varying the pulping method (manual and mechanical). Panel test using the sort-preference test. The results showed no significant difference on fermented beverages jabuticaba as the pulping method. During the fermentation monitoring, we observed a very similar behavior in sugar consumption during fermentation. The physico-chemical analysis of fermented beverages jabuticaba showed that all drinks are prepared in accordance with Decree. 2314/1997, with an alcohol content 12-14 ºGL / 20 ° C. It is observed that the total acidity found in beverages are values between 175.33 to 200.67 meq / L, above the limit established by Brazilian legislation for table wine. As for the total sugar content found in fermented beverages jabuticaba, this ranged from 5.12 g / L and 5.88 g / L, which characterizes the drinks as "Medium dry," as Brazilian legislation for table wine (BRAZIL , 1988). The pH of the liquor was found in the range 3.5 to 3,6. Determinations of bioactive compounds were performed (polyphenols, tannins and anthocyanins), and phenolic compounds and flavonoids by spectrophotometry quantification of catechins and gallic acid, and organic acids by HPLC-DAD in fermented jabuticaba beverages; The highest levels of bioactive compounds and phenolic were found in the brew jabuticaba developed with PMS strain, with the highest content of total phenolics (431.7 mg gallic acid / L), polyphenols (10.18 GL 1) and total tannins and (3.38 g L-1); and the concentrations of flavonoids in fermented beverages jabuticaba ranged 12 from 93.1 mg of quercetin / L and 140.0 mg of quercetin / L. Jabuticaba fermented beverages prepared with mechanical pulping method and inoculated with the strains TAQ, CAT, and SMP, had the highest levels of gallic acid (91.8 mg / L, 70.3 mg / L and 58.8 mg / L, respectively). In brew samples of jabuticaba catechin was not identified. The main organic acids in fermented beverages identified and quantified jabuticaba were malic acid obtained a variation of 0.07667 mg / ml and 0.6871 mg / ml to respectively higher and lower concentrations; and tartaric acid varied from 0.0590 mg / ml and 0.1549 mg / ml. Completing the characterization of fermented beverages jabuticaba the profile of volatile compounds extracted by SPME was analyzed in GC / MS. Among the compounds identified highlighted 2-phenylethanol, 2-ethylhexanol, ethyl acetate, 10-epi-γ-eudesmol, α-eudesmol, γ-eudesmol, octanoic acid. The volatile fraction of terpenes was composed of forty-eight compounds in this class, some compounds found in fruit blemish as αeudesmol, 10-epi-γ-γ-eudesmol and eudesmol. These compounds may be used as fermented beverage jabuticaba markers, as are typical compounds of the fruit. Above given, the brew jabuticaba inoculated with PMS strain presented the best of volatile profile, and like other beverages prepared using mechanical pulping, had the highest concentrations of bioactive compounds. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-02-27 |
dc.date.accessioned.fl_str_mv |
2022-08-16T20:17:03Z |
dc.date.available.fl_str_mv |
2022-08-16T20:17:03Z |
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 |
SANTOS, Viviane Aparecida Figueredo Oliveira. Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP). 2015. 139 f. Dissertação (Mestrado em Ciência e Técnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2015. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16099 |
identifier_str_mv |
SANTOS, Viviane Aparecida Figueredo Oliveira. Desenvolvimento, caracterização físico-química, antioxidante e perfil de compostos voláteis de bebidas fermentadas de jabuticaba (Myrciaria cauliflora SSP). 2015. 139 f. Dissertação (Mestrado em Ciência e Técnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2015. |
url |
http://ri.ufs.br/jspui/handle/riufs/16099 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.program.fl_str_mv |
Pós-Graduação em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
Universidade Federal de Sergipe |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFS instname:Universidade Federal de Sergipe (UFS) instacron:UFS |
instname_str |
Universidade Federal de Sergipe (UFS) |
instacron_str |
UFS |
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UFS |
reponame_str |
Repositório Institucional da UFS |
collection |
Repositório Institucional da UFS |
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MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS) |
repository.mail.fl_str_mv |
repositorio@academico.ufs.br |
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1793351073870643200 |