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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mohammad, Siraj Salman | |
| dc.date.accessioned | 2023-12-22T01:45:29Z | - |
| dc.date.available | 2023-12-22T01:45:29Z | - |
| dc.date.issued | 2019-08-02 | |
| dc.identifier.citation | MOHAMMAD, Siraj Salman. Separação e purificação de compostos de antocianina a partir do resíduo da fermentação de casca da uva variedade Alicante Bouschet utilizando resinas macroporosas. 2019. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019. | por |
| dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/11005 | - |
| dc.description.abstract | As uvas são uma das culturas frutíferas mais comumente produzidas no mundo. Consequentemente, a indústria da uva produz grandes quantidades de bagaço, que é uma fonte rica em polifenóis que promovem a saúde, como proantocianidinas, flavonas e flavan-3-ols. Neste contexto, existem muitos tipos de adsorventes disponíveis, como as resinas macroporosas (MARs), as quais são relatadas como sendo mais eficiente para a recuperação de polifenóis devido às suas características e por apresentarem baixo custo, alta capacidade de recuperação e longo prazo de validade. Portanto, neste estudo, a matéria prima utilizada foi o resíduo da fermentação de casca de uva Alicante Bouschet da produção de vinho tinto, (1 g) de bagaço de uva seco foi pesado e extraído com 12,5 mL de 50% de água e 50% de etanol, o resíduo foi extraído novamente pelo mesmo volume de solução, as características de adsorção desorção de antocianinas de resíduo da fermentação de casca da uva Alicante Bouschet (RFCU) em seis tipos de resinas macroporosas (XAD 2, XAD 4, XAD 7HP, XAD 8, XAD 11 e XAD 16) foram investigadas. Nos testes de adsorção estáticos, XAD 7HP e DAX 8 apresentaram os melhores desempenhos para a antocianina total (AT). Os estudos das isotermas indicaram que o mecanismo de adsorção foi melhor explicado pelo modelo de isoterma de Langmuir. Por sua vez, as cinéticas de adsorção foram melhor explicados pelo modelo de pseudo-segunda ordem. O processo de adsorção utilizando as resinas XAD 7HP e DAX 8 foram isotérmicos nas temperaturas avaliadas (30 °C, 40 °C e 50 °C). Os extratos purificados apresentaram alta capacidade antioxidante acessadas pelos métodos FRAP e DPPH. Em relação à análise por cromatografia líquida de alta eficiência (CLAE), Peonidina, Peonidina-3-glicosídeo acilada, malvidina acilada e malvidina-3-glicosídeo foram os quatro principais compostos antociânicos tanto no extrato inicial quanto no purificado. No geral, as resinas macroporosas demonstraram potencial como alternativa na purificação e separação de antocianinas de resíduo de vinícolas, ao uso solventes orgânicos. | por |
| dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | por |
| dc.format | application/pdf | * |
| dc.language | por | por |
| dc.publisher | Universidade Federal Rural do Rio de Janeiro | por |
| dc.rights | Acesso Aberto | por |
| dc.subject | purificação | por |
| dc.subject | polifenóis | por |
| dc.subject | extração | por |
| dc.subject | antioxidante | por |
| dc.subject | purification | eng |
| dc.subject | polyphenol | eng |
| dc.subject | extraction | eng |
| dc.subject | antioxidant | eng |
| dc.title | Separação e purificação de compostos de antocianina a partir do resíduo da fermentação de casca da uva variedade Alicante Bouschet utilizando resinas macroporosas | por |
| dc.title.alternative | Separation and purification of anthocyanin compounds from grape wine pele pomace (Alicante Bouschet) using macroporous resin | eng |
| dc.type | Dissertação | por |
| dc.description.abstractOther | Grapes are one of the most commonly produced fruit crops in the world. Consequently, the grape industry produces large quantities of grape pomace which is a rich source of health promoting polyphenols such as proanthocyanidins, flavones and flavan-3-ols, in this context, there are many types of adsorbents available, but macroporous resins are reported to be the most efficient for polyphenol recovery because of its characteristics like low cost, high recuperative capacity and long term-validity. Therefore; in this study, the raw material used was the residue from grape fermentation of Alicante Bouschet from the production of red wine, (1 g) of dry GP was weighed and extracted with 12.5 mL of 50% water and 50% ethanol, the residue was extracted again by the same volume of solution, the adsorption/desorption characteristics of grape wine peel pomace (GWPP) anthocyanins on six types of macroporous resins (XAD 2, XAD 4, XAD 7HP, XAD 8, XAD 11 and XAD 16 were investigated. On basis of static adsorption test, XAD-7HP and DAX 8 showed higher adsorption/desorption capacities. The adsorption mechanism indicated that the process was better explained by pseudo-first-order kinetics and the Langmuir isotherm model. Adsorption isotherm tests showed that the adsorption process was exothermic on XAD 7HP and DAX 8 when performed at 30° C, 40 °C and 50 °C. The results of antioxidant tests indicate that purified anthocyanin extract showed high antioxidant capacity in the both methods of FRAP and DPPH Regarding to high-performance liquid chromatography analysis, acylated Peonidin, Peonidin-3-glucoside, acylated malvidin and malvidine-3-glucoside are the four main anthocyanin compounds in the initial and purified extract of GWPP. Overall, macroporous resins can be an effective tool to purificate anthocyanin instead of using organic solvents and supply pharmaceutical and food industry with safe and cheap process. | eng |
| dc.contributor.advisor1 | Barbosa Junior, José Lucena | |
| dc.contributor.advisor1ID | CPF: 043.024.047-36 | por |
| dc.contributor.referee1 | Barbosa Junior, José Lucena | |
| dc.contributor.referee2 | Vicente, Juarez | |
| dc.contributor.referee3 | Rodrigues, Nathália da Rocha | |
| dc.creator.ID | CPF: 064.339.277-77 | por |
| dc.publisher.country | Brasil | por |
| dc.publisher.department | Instituto de Tecnologia | por |
| dc.publisher.initials | UFRRJ | por |
| dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | por |
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| dc.originais.uri | https://tede.ufrrj.br/jspui/handle/jspui/5509 | |
| dc.originais.provenance | Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-03-31T23:20:12Z No. of bitstreams: 1 2019 - Siraj Salman Mohammad.pdf: 1202962 bytes, checksum: 2ac4f48abf05ea32f269c1b12f7f022b (MD5) | eng |
| dc.originais.provenance | Made available in DSpace on 2022-03-31T23:20:12Z (GMT). No. of bitstreams: 1 2019 - Siraj Salman Mohammad.pdf: 1202962 bytes, checksum: 2ac4f48abf05ea32f269c1b12f7f022b (MD5) Previous issue date: 2019-08-02 | eng |
| Appears in Collections: | Mestrado em Ciência e Tecnologia de Alimentos | |
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|---|---|---|---|---|
| 2019 - Siraj Salman Mohammad.pdf | 1.17 MB | Adobe PDF |  View/Open |
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