Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos
Ano de defesa: | 2012 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/5721 |
Resumo: | Phenolic compounds in plants have attracted considerable attention during the last decade due to their contribution to human health in reduce the risk of chronic diseases. The grape is one of the largest sources of these substances and like other plants, the synthesis of these compounds is usually associated with defense responses against stress factors, also called elicitors. More recently, ultrasound has been studied as possible abiotic elicitors of secondary metabolites due to mechanical stress and microstreaming induced by acoustic cavitation. Thus, this work aimed evaluate the application of different power densities (53 and 113 W cm-2) and exposure times (1, 5 and 10 minutes) to ultrasound in Isabel and Cabernet Sauvignon grapes about the effects on total polyphenols of juices made from this two cultivars. The samples were also subjected to the determination of total anthocyanins, tannins, total soluble solids, total acidity, pH and sensory evaluation. The Isabel cultivar showed more significant results in response to ultrasound, an increase of up to 83% in the levels of total polyphenols of juice, as well as significant increase in the content of total anthocyanins and tannins. These results were also accompanied by an increase in total soluble solids and total acidity of the juices. The application of ultrasound emphasized color, odor and taste of the Isabel grape juice, and the sonicated treatments were preferred by tasters. About Cabernet Sauvignon cultivar, it only showed a little variation in the most parameters. Power density and exposure time to ultrasound influenced the most of parameters evaluated in juices regarding to degree of response to sonication. Treatment with 5 and 10 min of exposure to ultrasound and power density of 113 W cm-2, is the combination that proved more effective for the elicitation of phenolic compounds by activation of plant secondary metabolism, improving the quality of the Isabel grape juice. |
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2012-11-282012-11-282012-02-24COMARELLA, Carine Glaucia. ULTRASOUND IN THE POST-HARVEST TREATMENT OF ISABEL AND CABERNET SAUVIGNON CULTIVAR GRAPES AND ITS INFLUENCE ON THE COMPOSITION OF JUICES. 2012. 85 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5721Phenolic compounds in plants have attracted considerable attention during the last decade due to their contribution to human health in reduce the risk of chronic diseases. The grape is one of the largest sources of these substances and like other plants, the synthesis of these compounds is usually associated with defense responses against stress factors, also called elicitors. More recently, ultrasound has been studied as possible abiotic elicitors of secondary metabolites due to mechanical stress and microstreaming induced by acoustic cavitation. Thus, this work aimed evaluate the application of different power densities (53 and 113 W cm-2) and exposure times (1, 5 and 10 minutes) to ultrasound in Isabel and Cabernet Sauvignon grapes about the effects on total polyphenols of juices made from this two cultivars. The samples were also subjected to the determination of total anthocyanins, tannins, total soluble solids, total acidity, pH and sensory evaluation. The Isabel cultivar showed more significant results in response to ultrasound, an increase of up to 83% in the levels of total polyphenols of juice, as well as significant increase in the content of total anthocyanins and tannins. These results were also accompanied by an increase in total soluble solids and total acidity of the juices. The application of ultrasound emphasized color, odor and taste of the Isabel grape juice, and the sonicated treatments were preferred by tasters. About Cabernet Sauvignon cultivar, it only showed a little variation in the most parameters. Power density and exposure time to ultrasound influenced the most of parameters evaluated in juices regarding to degree of response to sonication. Treatment with 5 and 10 min of exposure to ultrasound and power density of 113 W cm-2, is the combination that proved more effective for the elicitation of phenolic compounds by activation of plant secondary metabolism, improving the quality of the Isabel grape juice.Compostos fenólicos em plantas têm atraído grande atenção durante a última década devido à sua contribuição para a saúde humana, podendo reduzir os riscos de doenças crônicas. A uva é uma das maiores fontes dessas substâncias e assim como os demais vegetais, tem a síntese desses compostos geralmente associada a respostas de defesa contra fatores de estresse, também chamados elicitores. Mais recentemente, o ultrassom vem sendo estudado como possível elicitor abiótico de metabólitos secundários devido a estresse mecânico e microagitação induzidos por cavitação acústica. Dessa forma, este trabalho foi conduzido com o intuito de avaliar a aplicação de diferentes densidades de potência (53 e 113 W cm-2) e tempos de exposição (1, 5 e 10 minutos) ao ultrassom em uvas Isabel e Cabernet Sauvignon quanto aos efeitos sobre os polifenóis totais dos sucos elaborados com as duas cultivares. As amostras também foram submetidas à determinação de antocianinas totais, taninos, sólidos solúveis totais, acidez total, pH e análise sensorial. A cultivar Isabel mostrou resultados mais significativos em resposta ao ultrassom, com elevação de até 83% nos níveis de polifenóis totais do suco, bem como, importante aumento no conteúdo de antocianinas totais e taninos. Estes resultados também foram acompanhados por um aumento nos sólidos solúveis totais e acidez total dos sucos. A aplicação do ultrassom acentuou cor, odor e sabor dos sucos de uvas Isabel, sendo os tratamentos sonicados os preferidos pelos provadores. Quanto a cultivar Cabernet Sauvignon, esta somente apresentou pequena variação na maioria dos parâmetros analisados. A densidade de potência e tempo de exposição ao ultrassom influenciaram a maioria dos parâmetros avaliados nos sucos quanto ao grau de resposta à sonicação. Tratamentos com 5 e 10 min de exposição ao ultrassom, com densidade de potência de 113 W cm-2 mostraram ser a combinação mais efetiva para a elicitação de compostos fenólicos mediante ativação do metabolismo secundário da planta, melhorando a qualidade dos sucos de uva Isabel.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosUltrassomElicitorFitoalexinasCompostos fenólicosSuco de uvaUltrasoundElicitorsPhytoalexinsPhenolic compoundsGrape juiceCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSUltrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucosUltrasound in the post-harvest treatment of Isabel and Cabernet Sauvignon cultivar grapes and its influence on the composition of juicesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPenna, Neidi Garciahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797088J2Daudt, Carlos Eugeniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787512D2Rodrigues, Rosane da Silvahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723235Z3http://lattes.cnpq.br/2539561710339466Comarella, Carine Glaucia500700000006400500300500300f1dc20fa-80da-4de4-9cc7-7bd2c74e094023e6331f-c589-4e5b-99cc-52f1b80ca52ffcc12cd1-ec89-4a14-91c1-07bef616ff234502cb3b-2295-4cd5-87d3-c8c4ab4f8902info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALCOMARELLA, CARINE GLAUCIA.pdfapplication/pdf767517http://repositorio.ufsm.br/bitstream/1/5721/1/COMARELLA%2c%20CARINE%20GLAUCIA.pdf9111d031a9a0dabe744ee3f8570f0b5eMD51TEXTCOMARELLA, CARINE GLAUCIA.pdf.txtCOMARELLA, CARINE GLAUCIA.pdf.txtExtracted texttext/plain156725http://repositorio.ufsm.br/bitstream/1/5721/2/COMARELLA%2c%20CARINE%20GLAUCIA.pdf.txt0f239f4c96069d2a1ce951c70bb0f27eMD52THUMBNAILCOMARELLA, CARINE GLAUCIA.pdf.jpgCOMARELLA, CARINE GLAUCIA.pdf.jpgIM Thumbnailimage/jpeg5259http://repositorio.ufsm.br/bitstream/1/5721/3/COMARELLA%2c%20CARINE%20GLAUCIA.pdf.jpga3d7a7ec295c980e7746b08bdb362449MD531/57212022-01-12 11:43:18.788oai:repositorio.ufsm.br:1/5721Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132022-01-12T14:43:18Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
dc.title.alternative.eng.fl_str_mv |
Ultrasound in the post-harvest treatment of Isabel and Cabernet Sauvignon cultivar grapes and its influence on the composition of juices |
title |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
spellingShingle |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos Comarella, Carine Glaucia Ultrassom Elicitor Fitoalexinas Compostos fenólicos Suco de uva Ultrasound Elicitors Phytoalexins Phenolic compounds Grape juice CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
title_full |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
title_fullStr |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
title_full_unstemmed |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
title_sort |
Ultrassom no tratamento pós-colheita de uvas cultivar Isabel e Cabernet Sauvignon e sua influência na composição dos sucos |
author |
Comarella, Carine Glaucia |
author_facet |
Comarella, Carine Glaucia |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Penna, Neidi Garcia |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4797088J2 |
dc.contributor.referee1.fl_str_mv |
Daudt, Carlos Eugenio |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787512D2 |
dc.contributor.referee2.fl_str_mv |
Rodrigues, Rosane da Silva |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723235Z3 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2539561710339466 |
dc.contributor.author.fl_str_mv |
Comarella, Carine Glaucia |
contributor_str_mv |
Penna, Neidi Garcia Daudt, Carlos Eugenio Rodrigues, Rosane da Silva |
dc.subject.por.fl_str_mv |
Ultrassom Elicitor Fitoalexinas Compostos fenólicos Suco de uva |
topic |
Ultrassom Elicitor Fitoalexinas Compostos fenólicos Suco de uva Ultrasound Elicitors Phytoalexins Phenolic compounds Grape juice CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Ultrasound Elicitors Phytoalexins Phenolic compounds Grape juice |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Phenolic compounds in plants have attracted considerable attention during the last decade due to their contribution to human health in reduce the risk of chronic diseases. The grape is one of the largest sources of these substances and like other plants, the synthesis of these compounds is usually associated with defense responses against stress factors, also called elicitors. More recently, ultrasound has been studied as possible abiotic elicitors of secondary metabolites due to mechanical stress and microstreaming induced by acoustic cavitation. Thus, this work aimed evaluate the application of different power densities (53 and 113 W cm-2) and exposure times (1, 5 and 10 minutes) to ultrasound in Isabel and Cabernet Sauvignon grapes about the effects on total polyphenols of juices made from this two cultivars. The samples were also subjected to the determination of total anthocyanins, tannins, total soluble solids, total acidity, pH and sensory evaluation. The Isabel cultivar showed more significant results in response to ultrasound, an increase of up to 83% in the levels of total polyphenols of juice, as well as significant increase in the content of total anthocyanins and tannins. These results were also accompanied by an increase in total soluble solids and total acidity of the juices. The application of ultrasound emphasized color, odor and taste of the Isabel grape juice, and the sonicated treatments were preferred by tasters. About Cabernet Sauvignon cultivar, it only showed a little variation in the most parameters. Power density and exposure time to ultrasound influenced the most of parameters evaluated in juices regarding to degree of response to sonication. Treatment with 5 and 10 min of exposure to ultrasound and power density of 113 W cm-2, is the combination that proved more effective for the elicitation of phenolic compounds by activation of plant secondary metabolism, improving the quality of the Isabel grape juice. |
publishDate |
2012 |
dc.date.accessioned.fl_str_mv |
2012-11-28 |
dc.date.available.fl_str_mv |
2012-11-28 |
dc.date.issued.fl_str_mv |
2012-02-24 |
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 |
COMARELLA, Carine Glaucia. ULTRASOUND IN THE POST-HARVEST TREATMENT OF ISABEL AND CABERNET SAUVIGNON CULTIVAR GRAPES AND ITS INFLUENCE ON THE COMPOSITION OF JUICES. 2012. 85 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5721 |
identifier_str_mv |
COMARELLA, Carine Glaucia. ULTRASOUND IN THE POST-HARVEST TREATMENT OF ISABEL AND CABERNET SAUVIGNON CULTIVAR GRAPES AND ITS INFLUENCE ON THE COMPOSITION OF JUICES. 2012. 85 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/5721 |
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por |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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