Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada

Detalhes bibliográficos
Ano de defesa: 2011
Autor(a) principal: Santos, Josenice Silva dos
Orientador(a): Carnelossi, Marcelo Augusto Gutierrez
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Não Informado pela instituição
Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Processamento mínimo
Polifenoloxidase
Pectinametilesterase
Atividade antioxidante
Palavras-chave em Inglês:
Minimal processing
Polyphenyloxidase
Pectinmethylesterase
Antioxidant activity
Área do conhecimento CNPq:
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16612
Resumo: The present study aimed to evaluate the effects of antioxidants (ascorbic acid (AA), citric acid (AC), Ethylene diamine tetra acetic acid (EDTA)) and calcium chloride on the physico-chemical and biochemical caracteristics and pulsed ultraviolet (UV) light on the physico-chemical and antioxidant activity of minimally processed 'Tommy Atkins' mango. The pH, soluble solids content, carotenoid content, browning index, total phenol, vitamin C, total acidity, polyphenyloxidase (PPO) activity, pectinmethylesterase (PME) activity and antioxidant activity were analyzed at an interval of three days. It was found that higher levels of total phenol were found in samples treated with ascorbic acid at 2% and the lowest for the EDTA treatment. The polyphenoloxidase activity was lower for treatment with EDTA 1% during the storage period. Calcium affected the characteristics analyzed, providing a high total pectin content and lower pectinmethylesterase activity. The treatment with calcium chloride at 1.5% was effective in maintaining the integrity of the membrane cell by decreasing the enzymatic pectinmethylesteras activity. The treatment with pulsed UV light influence the ascorbic acid, carotenoids and antioxidant activity after exposure to 12 pulses of samples reaching values of 63.43 mg/100g, 2.19 mg/100 and 7.49 mM trolox / g pulp, respectively. We conclude that 12 pulses was the best for minimally processed 'Tommy Atkins' mango.
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spelling Santos, Josenice Silva dosCarnelossi, Marcelo Augusto Gutierrez2022-10-11T23:31:08Z2022-10-11T23:31:08Z2011-02-22SANTOS, Josenice Silva dos. Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada. 2011. 103 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011.http://ri.ufs.br/jspui/handle/riufs/16612The present study aimed to evaluate the effects of antioxidants (ascorbic acid (AA), citric acid (AC), Ethylene diamine tetra acetic acid (EDTA)) and calcium chloride on the physico-chemical and biochemical caracteristics and pulsed ultraviolet (UV) light on the physico-chemical and antioxidant activity of minimally processed 'Tommy Atkins' mango. The pH, soluble solids content, carotenoid content, browning index, total phenol, vitamin C, total acidity, polyphenyloxidase (PPO) activity, pectinmethylesterase (PME) activity and antioxidant activity were analyzed at an interval of three days. It was found that higher levels of total phenol were found in samples treated with ascorbic acid at 2% and the lowest for the EDTA treatment. The polyphenoloxidase activity was lower for treatment with EDTA 1% during the storage period. Calcium affected the characteristics analyzed, providing a high total pectin content and lower pectinmethylesterase activity. The treatment with calcium chloride at 1.5% was effective in maintaining the integrity of the membrane cell by decreasing the enzymatic pectinmethylesteras activity. The treatment with pulsed UV light influence the ascorbic acid, carotenoids and antioxidant activity after exposure to 12 pulses of samples reaching values of 63.43 mg/100g, 2.19 mg/100 and 7.49 mM trolox / g pulp, respectively. We conclude that 12 pulses was the best for minimally processed 'Tommy Atkins' mango.O presente trabalho teve por objetivo verificar o efeito de antioxidantes (ácido ascórbico (AA), ácido cítrico (AC) e ácido etileno diamino tetracético (EDTA)) e cloreto de cálcio sobre as características físico-químicas e bioquímicas e da luz ultravioleta (UV) pulsante sobre as características físico-químicas e na atividade antioxidante da manga „Tommy Atkins‟ minimamente processada. A cada três dias, avaliou-se o pH, acidez total, sólidos solúveis, carotenóides totais, índice de escurecimento, fenóis totais, vitamina C, atividade da polifenoloxidade (PPO), pectina total, atividade da pectinametilesterase (PME) e atividade antioxidante. Verificou-se que os maiores teores de fenóis totais foram encontrados nas amostras tratadas com ácido ascórbico a 2% e os menores teores para o tratamento EDTA. A atividade da polifenoloxidase foi menor para o tratamento com EDTA a 1% durante o período de armazenamento. O emprego de cálcio afetou as características analisadas, proporcionando maior teor de pectina total e menor atividade da pectinametilesterase. O tratamento com cloreto de cálcio a 1,5% foi eficiente em manter a integridade da membrana celular diminuindo a atividade enzimática da pectinametileterase. O tratamento com UV pulsante influenciou no teor de ácido ascórbico, carotenóides totais e atividade antioxidante, logo após a exposição das amostras a 12 pulsos atingindo valores de 63,43 mg/100g, 2,19 mg/100 e 7,49 µM trolox/ g polp,a respectivamente. Conclui-se que 12 pulsos foi o melhor para manga „Tommy Atkins‟ minimamente processada.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporProcessamento mínimoPolifenoloxidasePectinametilesteraseAtividade antioxidanteMinimal processingPolyphenyloxidasePectinmethylesteraseAntioxidant activityCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEfeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processadaEffect of antioxidants, calcium chloride and pulsed ultraviolet (UV) in the conservation of minimally processed 'Tommy Atkins' mangoinfo: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/16612/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALJOSENICE_SILVA_SANTOS.pdfJOSENICE_SILVA_SANTOS.pdfapplication/pdf1508425https://ri.ufs.br/jspui/bitstream/riufs/16612/2/JOSENICE_SILVA_SANTOS.pdf043bfcf4d175ec70706ed549abe85a5dMD52TEXTJOSENICE_SILVA_SANTOS.pdf.txtJOSENICE_SILVA_SANTOS.pdf.txtExtracted texttext/plain166464https://ri.ufs.br/jspui/bitstream/riufs/16612/3/JOSENICE_SILVA_SANTOS.pdf.txtb07d56c04af2f7474fe61cf96cfd89b1MD53THUMBNAILJOSENICE_SILVA_SANTOS.pdf.jpgJOSENICE_SILVA_SANTOS.pdf.jpgGenerated Thumbnailimage/jpeg1245https://ri.ufs.br/jspui/bitstream/riufs/16612/4/JOSENICE_SILVA_SANTOS.pdf.jpgd3889cf84ef6ba36b443d37b01ee0096MD54riufs/166122022-10-11 20:31:09.809oai:oai:ri.ufs.br:repo_01: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-10-11T23:31:09Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false
dc.title.pt_BR.fl_str_mv Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
dc.title.alternative.por.fl_str_mv Effect of antioxidants, calcium chloride and pulsed ultraviolet (UV) in the conservation of minimally processed 'Tommy Atkins' mango
title Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
spellingShingle Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
Santos, Josenice Silva dos
Processamento mínimo
Polifenoloxidase
Pectinametilesterase
Atividade antioxidante
Minimal processing
Polyphenyloxidase
Pectinmethylesterase
Antioxidant activity
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
title_full Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
title_fullStr Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
title_full_unstemmed Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
title_sort Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada
author Santos, Josenice Silva dos
author_facet Santos, Josenice Silva dos
author_role author
dc.contributor.author.fl_str_mv Santos, Josenice Silva dos
dc.contributor.advisor1.fl_str_mv Carnelossi, Marcelo Augusto Gutierrez
contributor_str_mv Carnelossi, Marcelo Augusto Gutierrez
dc.subject.por.fl_str_mv Processamento mínimo
Polifenoloxidase
Pectinametilesterase
Atividade antioxidante
topic Processamento mínimo
Polifenoloxidase
Pectinametilesterase
Atividade antioxidante
Minimal processing
Polyphenyloxidase
Pectinmethylesterase
Antioxidant activity
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Minimal processing
Polyphenyloxidase
Pectinmethylesterase
Antioxidant activity
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The present study aimed to evaluate the effects of antioxidants (ascorbic acid (AA), citric acid (AC), Ethylene diamine tetra acetic acid (EDTA)) and calcium chloride on the physico-chemical and biochemical caracteristics and pulsed ultraviolet (UV) light on the physico-chemical and antioxidant activity of minimally processed 'Tommy Atkins' mango. The pH, soluble solids content, carotenoid content, browning index, total phenol, vitamin C, total acidity, polyphenyloxidase (PPO) activity, pectinmethylesterase (PME) activity and antioxidant activity were analyzed at an interval of three days. It was found that higher levels of total phenol were found in samples treated with ascorbic acid at 2% and the lowest for the EDTA treatment. The polyphenoloxidase activity was lower for treatment with EDTA 1% during the storage period. Calcium affected the characteristics analyzed, providing a high total pectin content and lower pectinmethylesterase activity. The treatment with calcium chloride at 1.5% was effective in maintaining the integrity of the membrane cell by decreasing the enzymatic pectinmethylesteras activity. The treatment with pulsed UV light influence the ascorbic acid, carotenoids and antioxidant activity after exposure to 12 pulses of samples reaching values of 63.43 mg/100g, 2.19 mg/100 and 7.49 mM trolox / g pulp, respectively. We conclude that 12 pulses was the best for minimally processed 'Tommy Atkins' mango.
publishDate 2011
dc.date.issued.fl_str_mv 2011-02-22
dc.date.accessioned.fl_str_mv 2022-10-11T23:31:08Z
dc.date.available.fl_str_mv 2022-10-11T23:31:08Z
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, Josenice Silva dos. Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada. 2011. 103 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011.
dc.identifier.uri.fl_str_mv http://ri.ufs.br/jspui/handle/riufs/16612
identifier_str_mv SANTOS, Josenice Silva dos. Efeito de antioxidantes, cloreto de cálcio e luz ultravioleta (UV) pulsante na conservação de manga “Tommy Atkins” minimamente processada. 2011. 103 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011.
url http://ri.ufs.br/jspui/handle/riufs/16612
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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
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reponame_str Repositório Institucional da UFS
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