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dc.contributor.authorMartins, Amanda Mattos Dias
dc.date.accessioned2023-12-22T01:47:06Z-
dc.date.available2023-12-22T01:47:06Z-
dc.date.issued2015-02-25
dc.identifier.citationMARTINS, Amanda Mattos Dias. Efeito da esterilização sobre os teores de licopeno em molhos de tomates adicionados à sardinhas (Sardinellas brasiliensis). 2015. 108 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2015.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/11120-
dc.description.abstractO Brasil apesar de possuir extensa região costeira, o consumo per capita de pescados no país ainda é inferior ao indicado pela OMS. Uma alternativa para aumento deste consumo seja a ingestão de conservas de sardinhas pois são alimentos de fácil transporte, ricos em ácidos graxos ômega 3 e de baixo custo de aquisição. Durante a produção das conservas de sardinhas são empregados líquidos de cobertura, como molho de tomate, com o intuito de melhorar a troca térmica e favorecer a aceitabilidade sensorial do produto. Entretanto, é comum observar o descarte desses líquidos pelo consumidor, possivelmente por desconhecerem a qualidade nutricional destes. O licopeno, carotenoide naturalmente presente no tomate, é reportado como composto de grande potencial antioxidante mas, muito suscetível a degradação e a isomerização quando exposto a elevadas temperaturas. Desta forma, o objetivo deste estudo foi avaliar através da Cromatografia Líquida de Alta Eficiência (CLAE) o efeito da esterilização industrial sobre o teor de licopeno presente nos molhos de tomates de conservas de sardinhas produzidas em indústria pesqueira situada no Rio de Janeiro. O molho utilizado nas conservas foi produzido à partir de polpa de tomate hot break, água e sal. Foram preparadas latas contendo apenas molho de tomate (ME) e latas contendo molho de tomate e sardinhas (MECS). Todas as latas foram submetidas a esterilização a 126ºC por 40 minutos. A quantificação e identificação do licopeno foi realizada através da comparação com tempo de retenção e o espectro de absorção UV/VIS, com padrão previamente isolado pelo laboratório de Cromatografia Líquida da Embrapa Agroindústria de Alimentos. Foram analisados os teores de carotenoides da polpa de tomate, das latas ME e MECS além das sardinhas cruas e esterilizadas. Não foi identificado teores de carotenoides nas amostras de sardinhas cruas, no entanto, após a esterilização das amostras MECS observou-se migração de 8% em média, do teor de licopeno total do molho para a sardinha. Foi observado que o aquecimento promoveu a isomerização de parte trans-cis do licopeno em todas as amostras, sendo as amostras de MECS as que apresentaram maiores teores de isômeros cis. Verificou-se que a retenção do licopeno nas latas de ME e MECS foi de 79% e 34% respectivamente, mostrando que a presença da sardinha impactou significativamente na degradação do licopeno. Com os resultados obtidos no presente trabalho, observou-se que o licopeno é resistente a esterilização industrial e sua estabilidade é mais dependente da matriz em que é homogeneizado do que ao tempo/temperatura que é exposto. Apesar das amostras MECS terem obtido redução significativa do licopeno, o teor médio deste composto foi de 5 mg/lata, mostrando que o consumo de sardinhas enlatadas com molho de tomate, além de proporcionar o aumento do consumo de pescados, apresenta-se como excelente fonte de ingestão deste antioxidante.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.subjectSardinella brasiliensispor
dc.subjectpescadospor
dc.subjectesterilizaçãopor
dc.subjectcarotenoidespor
dc.subjectfisheng
dc.subjectsterilizationeng
dc.subjectcarotenoidseng
dc.titleEfeito da esterilização sobre os teores de licopeno em molhos de tomates adicionados à sardinhas (Sardinellas brasiliensis)por
dc.title.alternativeEffect of sterilization on lycopene content in tomato sauces added to sardines (Sardinellas brasiliensis)eng
dc.typeDissertaçãopor
dc.description.abstractOtherThe Brazil despite having extensive coastal region, the per capita consumption of fish in the country is still lower than indicated by the WHO. An alternative to this increased consumption is eating canned sardines because they are easy to transport food, rich in omega 3 fatty acids and low cost. During the production of preserves, commonly are used liquid coverages, such as tomato sauce, in order to improve the thermal exchange and to facilitate sensory acceptability of the product. However, it is common to observe the disposal of these liquids by the consumer, possibly unaware of the nutritional quality of these. Lycopene is naturally present in tomato carotenoid is reported as major compound of antioxidant potential, but very susceptible to degradation and isomerization when exposed to elevated temperatures. Thus, the aim of this study was to evaluate by High Performance Liquid Chromatography (HPLC) the effect of industrial sterilization on this lycopene content in canned tomato sauces sardines produced in fisheries located in Rio de Janeiro. The sauce was used for the samples produced from hot break tomato pulp, water and salt. Only cans were prepared containing tomato sauce (ME) and cans containing tomato sauce and sardines (MECS). All the cans were subjected to sterilization at 126ºC for 40 minutes. The identification and quantification of lycopene was performed by comparison to retention time and UV absorption spectrum / VIS with the previously isolated by standard the laboratory of Liquid Chromatography at Embrapa Food Technology. We analyzed the carotenoid content of tomato pulp, the ME and MECS cans beyond the raw and sterilized sardines. It was identified carotenoid content in samples of raw sardine, however, after sterilization of the MECS sample migration was observed on average 8% of the total lycopene content sauce for sardines. It was observed that heating promoted the cis-trans isomerization of lycopene in all samples, and samples showing higher MECS the cis content. It was found that the retention of lycopene in cans and MECS ME was 79% and 34%, respectively, showing that the presence of sardines significant impact on the degradation of lycopene. With the results obtained in this study, there was lycopene is resistant to industrial sterilization and its stability is more dependent on the matrix in which is homogenized than the time/temperature is exposed. Despite the MECS samples have obtained a significant reduction of lycopene, the average content of this compound was 5 mg/can, showing that the consumption of canned sardines in tomato sauce, in addition to providing increased fish consumption, presents itself as an excellent source of intake of this antioxidanteng
dc.contributor.advisor1Saldanha, Tatiana
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/4490420513661579por
dc.contributor.advisor-co1Godoy, Ronoel Luiz de Oliveira
dc.contributor.advisor-co1ID507.802.047-00por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/3671854931659782por
dc.contributor.referee1Pacheco, Sidney
dc.contributor.referee2Direito, Glória Maria
dc.creator.ID110.596.347-08por
dc.creator.Latteshttp://lattes.cnpq.br/9622726153432817por
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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