Efeito da adição de óleo essencial de Origanum vulgar e Ocimum gratissimum L. no perfil lipídico da gordura de palma usada em fritura de batata tipo chips

The objective of this study was to determine the antioxidant effect of essential oregano and alfavaca oil on the fatty acid profile of palm oil, used in industrial potato chips processing, aiming to reduce the oxidative state of palm oil. Essential oregano oil was obtained from industrial residues and commercial essential oregano oil was also acquired. The antioxidant activity of Oregano’s essential oil was taken by DPPH method. The DPPH analysis of the essential oil of oregano residue resulted in an IC50 of 797.04 mg.mL-1 and the essential oil of commercial oregano was 424.25 mg.mL-1. Regarding the content of total phenols, the essential oil of commercial oregano showed 0.167 ± 0.058 ug EAG.g-1. Based on these results, concentrations of 50, 100 e 150ug.g-1 of commercial oregano essential oil was added to palm oil and the fatty acid profile was determined by gas cromatography. Analysis were done with palm oil without being used in frying processes and without added essential oil, as well as with the different essential oil concentrations submitted at three frying processes at one single day. In the second part of the project, the effect of oreganos’s comercial essential oil compared to alfavacão essential oil, at the concentration of 100ug.g-1 in palm oil, and submitted to three frying processes during eleven cycles, was studied. The lipid profile was similar to that described in the literature, which an increase in the number of frying times caused a polyunsaturated fatty acids decrease and, therefore, a proportional increase in saturated fatty acids. It was noted an increase in the amounts of total saturated fatty acids from 43.36% (control) to 43.60% (palm oil with essential oil after 11 frying cycles at the concentration of 100ug.g-1). This fact proves that during the frying process, there is an increase in the rate of formation of saturated fatty acids. However, the addition of oregano essential oil did not provide significant change in the fatty acids of palm oil used in frying process of potato chips. The addition of oregano essential oil in a concentration of 100 ug./mL-1 until the third frying cycle showed a reduction effect of trans fatty acid formation. Although, during 11 frying cycles it was not noticed the essential oil effect under trans fatty acid formation. It can be suggested that this factor may be correlated to the frying time, which may not have been sufficient for significant formation of saturated and trans compounds.

Associação de sistema biológico do tipo lodo ativado com reatores air lift e fotocatálise heterogênea com TiO2 para a remediação de efluente oriundo da produção industrial de TNT

Trinitrotoluene in the purification step (TNT) produced in industries, are carried out two washes at the end of the process. The first wash is done with vaporized water, which originates from the first effluent called yellow water, then the second washing with the use of sodium sulfite is performed (Na2SO3), generating a second effluent red water. This study aimed to study the individual effects, as well as the association of heterogeneous photocatalysis using TiO2 and biological treatment in air lift reactor using activated sludge (bacterial biomass) for the remediation of wastewater contaminated with nitroaromatic compounds in order to reduce toxicity and adjust the legal parameters according to regulatory agencies for disposal in waterways. The photocatalytic treatment was conducted by factorial design obtaining the best reaction conditions (pH 6.5 and concentration of TiO2 0.1 gL-1), with best results obtained at 360 minutes of reaction, reducing the absorbance 97.00%, 94.20% of the chemical oxygen demand (COD), 67.70% of total phenols, as well as a total reduction of observed peaks and assigned to nitroaromatic compounds by high-performance liquid chromatography. In the biological treatment, there was a 53.40% reduction in absorbance at 275 nm 10.00% 36.00% COD and total phenols in a short time (3 days), while for extended periods (48 days) there was an antagonistic influence on the results so that was the elevation of these parameters (COD and total phenols) instead of reducing. Chromatographic analysis confirmed the effectiveness of the biological degradation by reducing the peaks corresponding to compounds DNT and TNT. The Association of photocatalytic and biological treatments decreased results in the order of 91.10% absorbance, 70.26% of total phenols and 88.87% of COD. While the combination of biological and photocatalytic treatments generated relatively lower efficiencies, with 77.30% of absorbance reduction, 62.10% reduction of total phenols and a decrease of 87.00% of COD. In general, when comparing the chemical and biological processes in isolation, the photocatalytic treatment showed the best results. However, comparing the results of isolation and established associations, the association biological x photocatalysis showed more promising results in the treatment of red water effluent.

Potencial antioxidante de extratos hidroalcoólicos de mirtilo, polpa de açaí e goji berry: efeito na estabilidade oxidativa e sensorial em queijo petit suisse

The consumer interest in healthy foods with high amounts of antioxidants is one of the important factors for reducing the risk of disease and it has encouraged researchers and industry to develop innovative and functional products and ingredients. To that end, the objective of this research was to study the bioactive compounds present in the acai pulp, blueberry and goji berry samples, as well as the phenolic compounds form of extraction using the response surface methodology (RSM), antioxidant and antimicrobial activity of it, identification and quantification of compounds by high-performance liquid chromatography (HPLC) and, at the end, the development of petit suisse cheeses added with freeze-dried extracts of the samples. A 2³ factorial design was used to analyze the solvent effect (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction and determination of total phenolic compounds (TPC) and antioxidant activity (AA). The variables time and temperature had a positive effect on the antioxidant activity (AA) in their highest levels with 60 min and 60 °C respectively. The ethanol solvent 80 % is more efficient in TPC extraction with AA in all arrays. The identification of phenolic compounds performed by HPLC revealed the presence of catechin, epicatechin, rutin, myricetin, chlorogenic acid, coumaric acid and ferulic acid. Regarding the AA the acai pulp showed higher activity in vitro when extracted by 60 °C for 60 min, but none of the three extracts analyzed under these conditions showed antibacterial activity against Staphylococcus aureus and Salmonella bongori in the concentrations tested (95.00 to 2.34 mg/mL. For petit suisse cheeses added with phenolic extract of the samples, the sample containing goji berry achieved greater sensory acceptance among judges (75.67%), second only to the commercial sample used for comparison with 91.56 % of acceptance. In relation to the storage time, the oxidation was evaluated by the level of thiobarbituric acid reactive substances and color analysis. Both analysis were satisfactory, making the extracts addition an alternative to preserve the product properties and give it a high content of bioactive and nutritive compounds.

Validação de metodologia analítica por CLAE-DAD para determinação de compostos fenólicos e atividade biológica em coprodutos agroindustriais

The southern region of Brazil, especially the states of Parana and Santa Catarina stand out for growing grapes and apples for fresh consumption and in order to add value to these products, process the material for the production of wine, juices and jellies . As a result large quantities of by-products, such as peels, seeds and pulp are produced becoming environmental problems. Studies reuse of these by-products have attracted interest because they have shown a high biological potential, due to the presence of high levels of phenolic compounds, which are associated with a lower incidence of disease caused by oxidative stress, due to its antioxidant, antiinflammatory and antibacterial properties. Currently, few studies are presented on the phenolic composition and biological potential of waste grape variety Bordô (Vitis labrusca) and apple (Malus domestica) Gala variety, cultivated in southern Brazil. Within this context, the objectives of this study were: compare the efficiency of solidliquid and liquid-liquid extraction, perform the optimization and validation of analytical methodology by HPLC-DAD for the separation, identification and quantification of multiclass phenolic compounds, evaluate the activity antioxidant by sequestering methods of free radical 2,2-diphenyl-1 picrilhidrazina (DPPH) and 2,2-azino-bis (3- ethyl-benzthiazoline-6-sulphonic acid) (ABTS) solution, reduction of Fe3+ in Fe2+ method (FRAP), ORAC, RP-HPLC-ABTS online, Rancimat and determination of total phenolics three agro-industrial byproducts, pomace and stems grape Bordô produced in Paraná Southwest region and Gala apple pomace coming from the Santa Catarina West. Optimization and validation of chromatographic method showed satisfactory quality parameters for the compounds of interest and the solidliquid extraction was more efficient in extracting phenolic evaluated. The three byproducts evaluated showed significant levels of phenolic compounds when analyzed by HPLC, especially flavonoids, catechin and epicatechin besides that showed significant antioxidant capacity. The grape stems extract had the highest sequestration capacity of DPPH and ABTS radical and reduced iron, and high content of phenolic compounds. The apple pomace extract showed the best response to the Rancimat method, which indicates a high potential to protect the oil from lipid oxidation, was no significant difference when compared to synthetic antioxidant TBHQ. The results of this study showed that the agro-industrial coproducts analyzed are rich in phenolic compounds of high antioxidant capacity and therefore must be better explored by the food and pharmaceutical industries.