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dc.contributor.authorTrombete, Felipe Machado
dc.date.accessioned2023-12-21T18:37:25Z-
dc.date.available2023-12-21T18:37:25Z-
dc.date.issued2016-03-18
dc.identifier.citationTROMBETE, Felipe Machado. Micotoxinas em grãos de trigo: ocorrência, efeitos da ozonização e determinação de uma forma modificada do desoxinivalenol. 2016. 101 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica - RJ, 2016.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9315-
dc.description.abstractMicotoxinas são contaminantes naturais, produzidos por fungos filamentosos e, podem ocorrer em altos níveis nos alimentos. Nos grãos de trigo, a presença de tricotecenos, um grupo de micotoxinas produzidas por Fusarium spp. e, aflatoxinas, produzidas por Aspergillus spp., representam um importante problema de saúde pública por serem tóxicas ao homem e animais e muito estáveis aos processos no qual o trigo é submetido para obtenção de produtos industrializados. Uma forma de reduzir a contaminação dos alimentos por micotoxinas é através do uso do ozônio (O3) no processamento do alimento. Devido ao alto potencial oxidante do O3, esse pode degradar as moléculas das micotoxinas, tendo como consequência a eliminação ou redução de seus efeitos tóxicos. Essa pesquisa teve como objetivos principais avaliar os efeitos de diferentes condições de ozonização na i) redução de micotoxinas (desoxinivalenol e aflatoxinas) em grãos de trigo; ii) redução nos níveis de fungos filamentosos; iii) influência nos parâmetros químicos, perfil de minerais e parâmetros tecnológico dos grãos e da farinha obtida após o processamento e; iv) influência nas características sensoriais da farinha elaborada a partir dos grãos ozonizados. Em uma segunda etapa do projeto, um método para determinação de uma forma modificada do desoxinivalenol (DON), o desoxinivalenol-3-glicosídeo (D3G) foi otimizada e validada intralaboratorialmente, utilizando cromatografia líquida de alta eficiência com detector de arranjo de diodos (CLAE-DAD). Os resultados obtidos dos ensaios de ozonização demonstraram que o O3, nas condições experimentais utilizadas, reduziu a contagem de fungos totais em cerca 3,0 logs UFC/g de grãos e a contaminação por desoxinivalenol e aflatoxinas totais em até 64,3 % e 48,0 %, respectivamente. O processo de ozonização não influenciou de modo negativo a qualidade química, tecnológica e sensorial dos grãos de trigo, podendo ser utilizado como um excelente método para remediação da contaminação dos grãos por fungos e micotoxinas. Resultados adequados também foram obtidos na validação do método de determinação de D3G por CLAE-DAD, demonstrando que o método é confiável para a determinação dessa forma mascarada do DON em grãos e trigo e, pode ser utilizado como um método alternativo a espectrometria de massas para tal análise.por
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectOzôniopor
dc.subjectAflatoxinaspor
dc.subjectContaminação de alimentospor
dc.subjectMicotoxina modificadapor
dc.subjectD3Gpor
dc.subjectDesoxinivalenol-3-glicosídeopor
dc.subjectOzonepor
dc.subjectModified mycotoxinpor
dc.subjectAflatoxinspor
dc.subjectFood contamination.por
dc.subjectD3Gpor
dc.subjectDeoxynivalenol-3-glucosidepor
dc.titleMicotoxinas em grãos de trigo: ocorrência, efeitos da ozonização e determinação de uma forma modificada do desoxinivalenolpor
dc.title.alternativeMycotoxins in wheat grains: occurrence, effects of ozonation and determination of a modified form of deoxynivalenoleng
dc.typeTesepor
dc.description.abstractOtherMycotoxins are natural contaminants produced by filamentous fungi and they are widely present in food. In wheat grains, the presence of trichothecenes produced by Fusarium spp. and also aflatoxins, produced by Aspergillus spp. are a serious public health problem because they are toxic metabolites to man and animals that remain stable during the industrial processes to which wheat is subjected when manufacturing derived products. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 may react with mycotoxins and reduce their toxicity due to molecular degradation. This research aimed to evaluate the effects of different conditions of ozonation on the i) reduction in mycotoxins levels (deoxynivalenol and total aflatoxins); ii): reduction in total fungal count; iii) the effects on chemical, mineral and technological profiles and; iv) the possible differences sensorial profile of the flour obtained from the ozonized grains. In a second phase of this project, a methodology for determination of D3G (deoxynivalenol-3-glucoside), a masked form of DON, using High Performance Liquid Chromatography with photodiode array detector (HPLC-PDA) was optimized and in-house validated. Results obtained from ozonation study showed that O3 reduced total fungal count in approximately 3.0 cycles log CFU/g of wheat grain and deoxynivalenol and total aflatoxins contamination up to 64.3% and 48.0%, respectively. The gaseous ozonation can be applied without negatively changing the chemical, technological and sensory characteristics of the grains and can be considered an excellent method for remediation of fungal and mycotoxin contaminations. Also, the method optimized and in-house validated for determination of D3G by HPLC-PDA showed adequate results and, it could be considered an alternative to mass spectrometry determination of D3G in wheat grains.eng
dc.contributor.advisor1Fraga, Marcelo Elias
dc.contributor.advisor1ID912.640.147-91por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/2870225310866138por
dc.contributor.advisor-co1Saldanha, Tatiana
dc.contributor.advisor-co1ID7943476735por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/4490420513661579por
dc.contributor.referee1Freitas-Silva, Otniel
dc.contributor.referee2Custódio, Flávia Beatriz
dc.contributor.referee3Gamalho, Ormindo Domingues
dc.contributor.referee4Cruz, Luiz Celso Hygino da
dc.creator.ID9268591618por
dc.creator.Latteshttp://lattes.cnpq.br/0669315770246235por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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dc.subject.cnpqCiência e Tecnologia de Alimentospor
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dc.originais.provenanceMade available in DSpace on 2017-01-04T11:32:19Z (GMT). No. of bitstreams: 1 2016 - Felipe Machado Trombete.pdf: 1613295 bytes, checksum: 957f0b025def400e446f7c3176c76b4c (MD5) Previous issue date: 2016-03-18eng
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