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Navegando FF - Trabalhos de Conclusão de Curso por Autor "Batista, Rayssa Dias"
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Item Caracterização físico-química e análise da capacidade antioxidante da maca peruana (Lepidium meyenii Walp.)(Universidade Federal de Goiás, 2021-10-22) Souza, Elisângela de Jesus; Ramirez Asquieri, Eduardo; Ramirez Asquieri, Eduardo; Batista, Rayssa Dias; Alves, Virgínia FariasLepidium meyenii, also known as Peruvian Maca, is considered a functional food due to its physicochemical and biochemical properties. It is utilized in traditional medicine as a food supplement and for various therapeutic purposes, such as disarming free radicals due to its antioxidant capacity. The objective of this study was the Peruvians’s Maca physicochemical characterization, as well as studying its bioactive properties regarding to its antioxidant capacity using extracts obtained with different solvents. The Peruvian Maca obtained at Mercado Central (Goiânia - GO) was analyzed for its proximate composition, which covers humidity, ashes, lipids, proteins and carbohydrates. Therefore, it was characterized biochemically and its pH, total titratable acidity, total sugars, starch, phenolic compounds (CF) and antioxidant capacity were determined by DPPH and ABTS+. The analytic results obtained regarding the proximal composition and antioxidant capacity were values of 7,54g ± 0,05 the humidity, 3,27g ± 0,05g the ashes, 8,70g ± 0,28g the proteins, 1,54g ± 0,21 the lipids, 79g ± 0,59 the carbohydrates, 4,88 ± 0,005 pH, 0,69 ± 0,02 de acidity, 32,54 % ± 1,38 the total sugars, 18,07g ± 1,43 the sucrose and 61,19% ± 0,97 the starch.Regarding the amount of CF and antioxidant capacity, the hydroalcoholic extract 60% was the one that best extracted the antioxidants from Peruvian Maca, presenting 197,62 mg of gallic acid/100g ± 1,8 of FC; 0,37 g of sample/g DPPH ± 0,16 at EC50 and 1482,49 μM trolox values. g-1 ± 0,65 per ABTS+ assay. We concluded that Peruvian Maca had good nutritional characteristics, in addition to having good antioxidant capacity, better observed in the hydroalcoholic extract 60%, due to the presence of phenolic compounds.Item Uso de nitratos e nitritos em alimentos e seu impacto na saúde(Universidade Federal de Goiás, 2023-02-10) Soares, Ana Cláudia da Silva; Silva, Aline Gomes de Moura e; Silva, Aline Gomes de Moura e; Silva, Luís Antônio Dantas; Batista, Rayssa DiasThe substitution of natural foods for processed foods caused by the need to preserve and improve aroma and flavor leads to the ingestion of different types of additives, and some of them can cause great harm to our health. The objective of this work was to investigate the main health consequences of the ingestion of food additives, specifically nitrates and nitrites. This study was carried out through a bibliographical research with a descriptive aspect. Nitrate is one of the main sources of nitrite, which is responsible for preserving food, especially meat products. However, in excessive amounts, these additives tend to produce n-nitroso compounds that are considered harmful. Nitrite and nitrate additives are not strictly controlled in Brazil, and it is precisely for this reason that these additives are used indiscriminately and without the necessary precautions. As a direct alternative to the use of nitrites and nitrates, there is natural or organic curing, which refers to the use of plant extracts such as celery, cabbage, kale, lettuce, spinach and chard, naturally rich in nitrates, in the preparation of cured meat products . Thus concluding that there are several natural alternatives that can replace nitrate and nitrite, without this having any negative interference in food preservation.