Caracteriza????o do perfil nutricional, arom??tico e durabilidade dos frutos de Ficus sp

Autor: Moura, Leonardo Gomes Sanders
Přispěvatelé: Silva, Jefferson Rocha de Andrade, Ramos, Aline de Souza, Rodrigues, Igor de Almeida
Jazyk: portugalština
Rok vydání: 2021
Předmět:
Zdroj: Biblioteca Digital de Teses e Dissertações da UFAM
Universidade Federal do Amazonas (UFAM)
instacron:UFAM
Popis: Submitted by Leonardo Moura (leonardosanders54@gmail.com) on 2021-12-30T17:28:36Z No. of bitstreams: 3 Disserta????o Leonardo Gomes Vers??o Final.pdf: 2399809 bytes, checksum: cf2c1fee18238c231bd40bb91ed9ac4e (MD5) ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Approved for entry into archive by PPGBIOTEC Biotecnologia (ppgbiotecsecretaria@ufam.edu.br) on 2021-12-31T00:28:03Z (GMT) No. of bitstreams: 3 Disserta????o Leonardo Gomes Vers??o Final.pdf: 2399809 bytes, checksum: cf2c1fee18238c231bd40bb91ed9ac4e (MD5) ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Rejected by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br), reason: Na Ficha Catalogr??fica, corrigir: a) O Sobrenome "Moura" est?? duplicado. Este deve constar somente no ??ltimo Sobrenome; b) Nas Palavras-chave, inserir cada Termo com a primeira letra em mai??scula e as demais min??sculas. on 2022-01-03T18:36:39Z (GMT) Submitted by Leonardo Moura (leonardosanders54@gmail.com) on 2022-08-15T16:18:11Z No. of bitstreams: 3 Disserta????o Leonardo Gomes Vers??o Final.pdf: 2399809 bytes, checksum: cf2c1fee18238c231bd40bb91ed9ac4e (MD5) ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Approved for entry into archive by PPGBIOTEC Biotecnologia (ppgbiotecsecretaria@ufam.edu.br) on 2022-08-15T17:04:19Z (GMT) No. of bitstreams: 3 Disserta????o Leonardo Gomes Vers??o Final.pdf: 2399809 bytes, checksum: cf2c1fee18238c231bd40bb91ed9ac4e (MD5) ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Rejected by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br), reason: Corrigir ficha catalogr??fica: a) Corrigir nome: "Moura" aparece duas vezes na autoria; b) Palavras-chave - devem come??ar com a primeira letra mai??scula e as demais min??sculas, exceto quando forem siglas ou nomes pr??prios (Ex.: Extens??o universit??ria ). c) Ao utilizar o sistema da UFAM para gera????o de ficha catalogr??fica, inserir a p??gina em PDF gerada no documento, caso d?? print da tela colocar em resolu????o melhor. on 2022-08-15T18:05:30Z (GMT) Submitted by Leonardo Moura (leonardosanders54@gmail.com) on 2022-08-18T13:55:28Z No. of bitstreams: 3 ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Disserta????o Leonardo Gomes Vers??o Final.pdf: 2541247 bytes, checksum: f114db137865a47bbbcd30786ab55aae (MD5) Approved for entry into archive by PPGBIOTEC Biotecnologia (ppgbiotecsecretaria@ufam.edu.br) on 2022-08-18T13:58:33Z (GMT) No. of bitstreams: 3 ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Disserta????o Leonardo Gomes Vers??o Final.pdf: 2541247 bytes, checksum: f114db137865a47bbbcd30786ab55aae (MD5) Approved for entry into archive by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2022-08-18T15:07:08Z (GMT) No. of bitstreams: 3 ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Disserta????o Leonardo Gomes Vers??o Final.pdf: 2541247 bytes, checksum: f114db137865a47bbbcd30786ab55aae (MD5) Made available in DSpace on 2022-08-18T15:07:08Z (GMT). No. of bitstreams: 3 ATA DE DEFESA DA DISSERTA????O ASSINADA.pdf: 922052 bytes, checksum: da4db1d505afed2bb1162aea764fa7f7 (MD5) Carta de encaminhamento de autodep??sito.pdf: 164277 bytes, checksum: 290383141595640921d8c8ad9dd5db44 (MD5) Disserta????o Leonardo Gomes Vers??o Final.pdf: 2541247 bytes, checksum: f114db137865a47bbbcd30786ab55aae (MD5) Previous issue date: 2021-10-15 The Amazon rainforest is known for its abundance of biodiversity in tropical fruit-producing species that have high demand and added value to society. Many of these fruits have been reported in epidemiological research as natural sources rich in antioxidant components, being good sources of nutritional and therapeutic properties. A species with its potential not yet explored is Ficus sp. distributed throughout the Amazon region. The objective of this work was to characterize the phytochemical and nutritional constituents of Ficus sp. in order to determine your food profile. Its attractive aromatic characteristics for consumption, as well as its physical modifications applied during the storage period to determine its durability, were studied. For this, analyzes of centesimal composition, minerals, and physicochemical characteristics of the fruits in natura and during storage were carried out. Organic acid contents (malic, tartaric, citric, and ascorbic acids) were determined by high-performance liquid chromatography, DPPH antioxidant activity, total phenolic compounds, volatile compounds by solid-phase microextraction in the headspace and analysis by gas chromatography-mass spectrometry, and evaluation of the antimycobacterial activity of crude extracts. The results obtained showed that the fruits of Ficus sp. are low in calories (69.83 kcal/100g), with a moderate value of carbohydrates (14.56 g / 100g) and high moisture content (82.15 g / 100g). Its physicochemical characteristics (pH 4.17, titratable acids 0.75 g EqAC/100g) and organic acid profile (1106.89 mg / 100g of tartaric acid) classify it as a potential acidic fruit and demonstrate that after 48 hours of storage at 25??C there are changes in its characteristics, causing the loss of its ideal quality parameters for consumption, such as variation in color, weight, moisture, soluble solids, pH, titratable acidity, characteristics related to the senescence of the fruit. Among the minerals found, the presence of potassium (279 mg/100g) and the absence of sodium (trace) is an indication that their fruits can help in metabolic functions such as hypertension. The antioxidant capacity and total phenolic activity values of the MeOH-H2O extract (165 mg EqTrolox/g and 44.5 mg EqAG/g) remained close, sometimes higher than those found in other fruits. In the analysis by headspace, around 43 compounds were identified in fresh figs, most belonging to the class of terpenes with aromatic notes predominantly floral, sweet, fruity, and woody. A change in the profile of volatile compounds was observed during the storage period, containing only 36 substances in 96 hours, in addition to the disappearance and appearance of compounds when comparing the control and 96 hours treatments. The result showed changes in the aromatic notes that make up the final aroma of the fruit, by reducing substances with sweet, floral, and fruity aromas, and increasing components with woody, oily and waxy smell characteristics. Such aromatic modifications can negatively impact the attractive characteristics of the consumption of figs. The hexane extract of the fruits was able to inhibit the growth of Micobacterium tuberculosis at a concentration of 12.5 ??g/mL, however, this is preliminary data and further analysis is needed. Despite the phytochemical and nutritional characterization, further studies are needed to understand the full capacity of Ficus sp. fruits to offer their nutrients and act as a beneficial agent to the body. A floresta amaz??nica ?? conhecida pela sua abund??ncia em biodiversidade de esp??cies produtoras de frutos tropicais que det??m alta demanda e valor agregado ?? sociedade. Muitos destes frutos t??m sido relatados em pesquisas epidemiol??gicas como fontes naturais ricas em componentes antioxidantes, sendo boas fontes de propriedades nutricionais e terap??uticas. Uma esp??cie com seu potencial ainda n??o explorado ?? a Ficus sp. uma planta frut??fera, distribu??da pela regi??o amaz??nica. Portanto, o objetivo desse trabalho foi caracterizar os constituintes fitoqu??micos e nutricionais dos frutos da esp??cie Ficus sp. afim de determinar o seu perfil aliment??cio, suas caracter??sticas arom??ticas atrativas para consumo, bem como suas modifica????es f??sico-qu??micas durante o per??odo de estocagem para determinar a sua durabilidade. Para isso foram realizadas as an??lises de composi????o centesimal, minerais e caracter??sticas f??sico-qu??micos dos frutos frescos e durante estocagem. Foram determinados os teores de ??cidos org??nicos (m??lico, tart??rico, c??trico e asc??rbico) por cromatografia l??quida de alta efici??ncia, atividade antioxidante DPPH, compostos fen??licos totais, compostos org??nicos vol??teis por micro extra????o em fase s??lida no headspace por cromatografia gasosa ??? espectrometria de massas e avalia????o da atividade antimicobacteriana. Os resultados obtidos revelaram que os figos de Ficus sp. s??o pouco cal??ricos (69,83 kcal/100g), com valor moderado de carboidratos (14,56 g/100g) e alto teor de umidade (82,15 g/100g). Suas caracter??sticas f??sico-qu??micos (pH 4,17 e ac. titul??vel 0,75 g EqAC/100g) e perfil de ??cidos org??nicos (1106,89 mg/100g de ??cido tart??rico) o classificam como fruto ??cido em potencial. Ap??s 48 horas de estocagem a 25??C ocorrem modifica????es nas suas caracter??sticas, ocasionando a perda de seus par??metros de qualidade ideais para consumo, como varia????o de cor, peso, umidade, s??lidos sol??veis, pH, acidez titul??vel, caracter??sticas referentes a senesc??ncia do fruto. Dentre os minerais avaliadores, o alto teor de pot??ssio (279 mg/100g) e baixo teor de s??dio (tra??os) s??o indicativos de que os figos podem auxiliar em fun????es metab??licas para a redu????o da hipertens??o. Os valores de atividade antioxidante e fen??licos totais do extrato MeOH-H2O (165 mg EqTrolox/g e 44,5 mg EqAG/g), s??o semelhantes ou maiores do que os encontrados em outros frutos. Foram identificados cerca de 43 compostos nos figos frescos, a maioria pertencente a classe dos terpenos com notas arom??ticas predominantemente floral, doce, frutal e amadeirado. Foi observada modifica????o no perfil de compostos vol??teis ao decorrer do per??odo de estocagem, contendo apenas 36 subst??ncias em 96 horas, al??m do desaparecimento e surgimento de compostos quando comparados os tratamentos controle e 96 horas. O resultado mostrou modifica????es das notas arom??ticas que comp??em o aroma final do fruto, pela redu????o de subst??ncias com aromas doce, floral e frutado, e aumento de componentes com caracter??sticas de cheiro amadeirado, oleoso e ceroso. Tais modifica????es arom??ticas podem impactar negativamente nas caracter??sticas atrativas para consumo dos figos. O extrato em hexano dos frutos foi capaz de inibir o crescimento de M. tuberculosis na concentra????o de 12,5 ??g/mL, por??m, este ?? um dado preliminar e mais an??lises s??o necess??rias. Apesar da caracteriza????o fitoqu??mica e nutricional, mais estudos s??o necess??rios para compreender a total capacidade dos frutos de Ficus sp. em ofertar seus nutrientes e atuar como agente ben??fico ao organismo.
Databáze: OpenAIRE
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