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    Análise das características biométricas e sólidos solúveis da cana-de-açúcar em diferentes locais de produção em Goiás: implicações para a qualidade da cachaça
    (2025) Miguel, Guilherme Martini Souza Nunes; Ribeiro, Alline Emannuele Chaves; Morgado, Cristiane Maria Ascari; Bueno, Gisana Cristina Alves; Gonçalves, Marcella Elyza Teodoro; Briceno, Julio Cesar Colivet; Silva, Flavio Alves da; Caliari, Márcio; Oliveira, Tatianne Ferreira de
    This study aimed to evaluate the biometric characteristics and soluble solids of sugarcane produced in three municipalities in Goiás (Orizona, Alexânia, and Goiás), focusing on the relationship between these variables and their implications for cachaça production. Biometric analyses were conducted on sugarcane fields at full maturation stage, consid-ering variables such as plant height, stalk diameter, average weight, and number of leaves. In addition, soluble solids were measured in Brix degrees, reflecting the sugar content in the stalks. Principal Component Analysis (PCA) revealed distinct variability patterns between the production sites, with three principal components explaining 87.69% of the total variance. The analysis indicated that biometric characteristics, such as stalk diame-ters and average weight, had greater importance in plants from certain locations, while soluble solids showed a negative correlation with the production site. This study provides crucial information for improving the quality of sugarcane for cachaça production, emphasizing the importance of managing biometric characteristics and soluble solids to optimize the final product quality.
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    The development of protein biscuits for pets containing proteinrich baru residue (Dipterix alata Vog)
    (2025) Maria, Zamira Abel de Jesus; Almeida, Maria Carolina de; Briceno, Julio Cesar Colivet; Silva, Flávio Alves da; Sá, Fernando Pereira de; Caliari, Márcio; Oliveira, Tatianne Ferreira de
    The objective of this work was to evaluate the chemical composition of by-product flours for the development of dog biscuits. 5 formulations were prepared with 0%, 5%, 10%, 15% and 20% replacement of baru by-product flours. Defatted pie flour contains high levels of protein (25.93 g 100 g-1) and lipids (24.89 g 100 g-1), but low in total fiber (6.15 g 100 g-1). Baru bark flour had low lipid (1.0 g 100 g-1) and protein (5.34 g 100 g-1) contents, but high total fiber content (59.67 g 100 g-1). The levels of total phenolic compounds vary from (14525 and 12532 mg EAG g 100 g-1) with emphasis on baru peel flour. The predominant nutrients in the cookies were carbohydrates (56.49 to 51.20 g 100 g-1for cookies made with baru bark flour (BCB) 52.78 and 49.62 for cookies made with degreased pie flour baru (BTDB), followed by lipids (21.67-23.53 g 100 g-1for BTDB and 19.05-22.33 g 100 g-1for BCB) and protein (12.10-15.05 for BTDB g 100 g-1and 11.23 and 12.19 for BCB g 100 g-1), the study highlights the importance of using by-products in the development of dog food products.
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    Perfil químico, antioxidante e cromatográfico de cachaça envelhecida em tonéis de carvalho americano, castanha-do-pará, amburana e bálsamo em 12 meses
    (2025) Mendes, Dianiny de Cássia Sousa; Freitas, Renata Carvalho de; Miranda, Bruna Melo; Morgado, Cristiane Maria Ascari; Briceno, Julio Cesar Colivet; Silva, Flavio Alves da; Caliari, Márcio; Oliveira, Tatianne Ferreira de
    This study evaluated the impact of ageing in American oak, Brazil nut, amburana and balsam barrels on the chemical, antioxidant and chromatographic profile of cachaça over 12 months. The newly distilled cachaça used had an alcoholic strength and higher alcohol content above the legal limits, while the other parameters complied with MAPA Normative Instruction 13/2005. The furfural content showed significant variations during ageing, with increases of 161.84% (oak), 247.30% (chestnut), 233.33% (amburana) and 192.68% (balsam). The chestnut, amburana and balsam barrels, being of first use, contributed to the highest furfural gains. The furfural content in the different barrels varied between 0.63 and 1.83 mg/100 mL of anhydrous alcohol, depending on the type of wood. The antioxidant potential was assessed by means of DPPH decolorization in the alcoholic and aqueous extracts. For the alcoholic extracts, discoloration ranged from 3.19% to 27.02%, with the balsam barrels showing the highest final values. In the aqueous extracts, the values ranged from 0.00% to 1.59%, again with balsam standing out as the wood that provided the greatest antioxidant potential. The results indicate that the type of wood used to age cachaça directly influences its chemical profile and antioxidant properties, with balsam barrels standing out in both respects.
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    Influence of cultivation region on color, volatile compounds, phenolics, and antioxidant activity of Arabica coffee (Coffea arabica) Catuaí cultivar in Brazil
    (2025) Cabral, Daniel Velloso; Briceno, Julio Cesar Colivet; Cardoso, Claudio Fernandes; Silva Filho, Roberto Braz da; Sousa, Luciana Aparecida de; Oliveira, Tatianne Ferreira de; Silva, Flavio Alves da
    Coffee is one of the world’s main commodities, with Brazil being the largest producer. When it meets production and sensory quality requirements, coffee can be classified as a specialty by the Brazilian Coffee Industry Association or Specialty Coffee Association, being recognized for its aroma and taste, defined by volatile and non-volatile organic compounds, as well as the benefits such as antioxidant activity, which can vary according to the cultivation region. This study evaluates the influence of different planting locations on volatiles, color, phenolics, and antioxidant activity in Arabica coffee (Catuaí cultivar) from five Brazilian regions. The coffees were roasted uniformly, analyzed by gas chromatography-mass spectrometry for volatiles, colorimeter for color, and liquid-solid extraction for phenolics (Folin-Ciocalteu) and antioxidant activity [2,2’-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl, and ferric reducing antioxidant power]. The data was treated using Analysis of variance and Tukey’s test, as well as boxplot, principal component analysis, and heatmap. The colors varied significantly between the regions. Twenty-seven volatiles were common to the 5 regions, with distinct sensory contributions such as pyridine and acetic acid in coffee from the Rio Paranaíba region, and 1-methylpyrrole for the other regions. For phenolic and antioxidant content, coffee from the Rio Paranaíba region had the highest values. It was possible to see a distinction between the coffees by planting location.
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    Comparative study of bioactive, volatile and mineral compounds present in five different varietal groups of pepper Capsicum spp.
    (2025) Peres, Daiane Sousa; Santos, Priscila Alonso dos; Pilon, Lucimeire; Miranda, Bruna Melo; Santos, Cleberly Evangelista dos; Silva, Flávio Alves da
    The objective of this study is to provide a comprehensive comparison of five underexplored Brazilian Capsicum cultivars, Maria Bonita (MB), Dedo-de-moça (DM), Bode (BD), Malagueta (ML), and Habanero (HB), and highlight their distinct nutritional and bioactive profiles. It was to evaluate the physicochemical, bioactive, volatile, mineral and capsaicinoid qualities of the five different peppers. Maria Bonita, Bode and Habanero present different morphological and physicochemical characteristics due to genetic diversity. The cultivar DM presented the lowest value of L* (35.32) and chromaticity (41.52), indicating a darker color. The ML pepper obtained the lowest value of water content (70.43 g/100 g), consequently obtaining better results in the centesimal composition. The highest carotenoid contents were found for DM (1857.36 μg/g), BD (769.67 μg/g) and HB (774.49 μg/g) respectively. The cultivars differed significantly in terms of macrominerals and microminerals. Capsaicinoid levels did not differ for ML (120,403.69 SHU) and HB (128,086.00 SHU). The cultivars bode, malagueta and habanero stood out, presenting higher levels of bioactives, indicating a high potential for these peppers in functional foods and value-added applications, such as pharmaceutical and biotechnological.