"Aprovada em 23/04/2013". / Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:53:31Z No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:54:09Z (GMT) No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:54:01Z (GMT) No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-01-13T11:54:34Z (GMT) No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) / Made available in DSpace on 2015-01-13T11:54:34Z (GMT). No. of bitstreams: 2 luisa_silvestre_freitas_fernandes.pdf: 666880 bytes, checksum: 4fe344a43ea1f03805c4248d5f3971e9 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) Previous issue date: 2013 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / A manteiga ? um produto muito apreciado pelo consumidor, haja vista a vasta gama de produtos com sabor de manteiga dispon?vel no mercado. Devido o seu alto teor de gordura saturada e colesterol, e tamb?m por haverem estudos que demonstram riscos ? sa?de do cora??o, o consumidor tem desenvolvido certa relut?ncia ao utiliz?-la, fazendo com que d?em prefer?ncia a produtos similares, por?m funcionais. A presente pesquisa foi conduzida com o objetivo de se desenvolver e caracterizar um produto derivado da adi??o de azeite de oliva em manteiga obtida com leite bovino. Quantidades suficientes de manteiga foram obtidas em um latic?nio, submetido ao sistema de inspe??o federal. ? manteiga foram incorporados 5%, 10%, 15% e 20% de azeite de oliva extra-virgem, sendo posteriormente embalada em embalagem de polietileno para an?lises no tempo inicial de fabrica??o e nos tempos 15, 30, 45 e 60 dias. A pesquisa foi conduzida em delineamento inteiramente casualizado com quatro repeti??es. Procedeu-se ? determina??o da acidez titul?vel, ?ndice de iodo, umidade, teor de gordura, firmeza, for?a de corte, resist?ncia e colorimetria (L*a*b*). Houve efeito significativo (P<0,01) das diferentes propor??es de azeite adicionado para a luminosidade (L*), componente vermelho-verde (a*), componente azul-amarelo (b*), tonalidade crom?tica (H) e a vivacidade da cor (C). Tamb?m foram significativos a acidez titul?vel, ?ndice de iodo, umidade, firmeza, for?a de corte e insol?veis em ?ter. Houve diferen?a estat?stica nos diferentes tempos de estocagem para os par?metros a*, L*, H, for?a de corte, resist?ncia da sonda. N?o foram significativos para o teor de gordura. Mesmo com a adi??o do azeite de oliva a manteiga, o produto resultante n?o teve seus par?metros exigidos pela legisla??o de manteiga alterados. No entanto, houve queda na quantidade de gordura saturada devido ? adi??o de ?leo vegetal que constitui uma fonte de gordura insaturada. Esse aumento relativo da gordura insaturada fez com que houvesse o aumento do ?ndice de iodo e melhora consider?vel na textura e espalhabilidade a 4?C. Os teores de umidade, acidez e insol?veis em ?ter diminu?ram com a adi??o de ?leo. Os valores de L* aumentaram com o passar do tempo de estocagem, por?m diminuiu com a adi??o de ?leo. Os valores de a* decaem perante a adi??o de azeite de oliva, bem como o aumento de dias de estocagem. O b* apresentou resultados maiores com o aumento do teor de ?leo. Os valores para croma apresentaram-se de forma crescente de acordo com o aumento da incorpora??o do azeite de oliva. Os valores encontrados para H diminuem de acordo com a adi??o de azeite. Mesmo com a adi??o do azeite de oliva a manteiga, o produto resultante n?o teve alterados os par?metros exigidos pela legisla??o da manteiga. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2013. / ABSTRACT Butter is a product widely appreciated by the consumer, given the wide range of products flavored butter available. Due to its high content of saturated fat and cholesterol, and also because they have studies showing heart health risks, consumers have developed a reluctance to use it, making that give preference to similar products, but functional. This research was conducted with the objective to develop and characterize a product derived from the addition of olive oil for butter obtained from cow milk. Sufficient amounts of butter were obtained in a plant, subject to the system of federal inspection. At butter were added 5%, 10%, 15% and 20% extra virgin olive oil, and subsequently packed in polyethylene bags for analysis at the initial time of manufacture and at times 15, 30, 45 and 60 days. The research was conducted in a completely randomized design with four replications. Proceeded to the determination of titratable acidity, iodine value, moisture, fat, firm, cutting force, endurance and colorimetry (L * a * b *). Significant effects (P <0.01) of different proportions of olive oil added to the lightness (L *), red-green component (a *), blue-yellow component (b *), hue (H) and the liveliness of color (C). Were also significant titratable acidity, iodine value, moisture, firmness, cutting force and insoluble in ether. There was statistical difference in the different storage time for the parameters a *, L *, H, cutting force, resistance probe. There were no significant fat content. Even with the addition of olive oil, the butter, the resulting product had its parameters required by the laws of butter changed. However, there was a decrease in the amount of saturated fat due to the addition of vegetable oil which is a source of unsaturated fat. This relative increase in unsaturated fat meant that there was an increase in iodine and considerable improvement in texture and spreadability at 4 ? C. The moisture, acidity and insoluble in ether decreased with the addition of oil. The L * value increased over the storage time, but decreased with the addition of oil. The values of a * decay before the addition of olive oil, as well as increasing days of storage. The b * presented higher with increasing oil content. The values for chroma were presented in ascending order according to increased incorporation of olive oil. The values found for H decreases according to the addition of olive oil. Even with the addition of olive oil, the butter, the resulting product had not changed the parameters required by legislation butter.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-11-13T19:10:01Z No. of bitstreams: 1 RafaelPeronCastro_DISSERT.pdf: 3730319 bytes, checksum: 5fffa2435064279c16d842150c6d2da9 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-11-21T00:27:20Z (GMT) No. of bitstreams: 1 RafaelPeronCastro_DISSERT.pdf: 3730319 bytes, checksum: 5fffa2435064279c16d842150c6d2da9 (MD5) / Made available in DSpace on 2017-11-21T00:27:20Z (GMT). No. of bitstreams: 1 RafaelPeronCastro_DISSERT.pdf: 3730319 bytes, checksum: 5fffa2435064279c16d842150c6d2da9 (MD5) Previous issue date: 2017-08-25 / O presente trabalho procurou desenvolver um modelo de neg?cios Canvas utilizando os fundamentos de inova??o tecnol?gica e empreendedorismo ministrados nas disciplinas no ?mbito do Mestrado Profissional em Ci?ncia, Tecnologia e Inova??o ? MPI/UFRN. Tais conceitos foram aplicados em sistemas de produ??o agr?cola com a cultura da Moringa oleifera, realizados em diferentes regi?es do Rio Grande do Norte. Houve o reflorestamento de ?reas degradadas, que passaram a ser destinadas ? produ??o de alimentos oriundos das folhas cultivadas, bem como ?leo vegetal e bioprodutos obtidos a partir do processamento de suas sementes. Com o intuito de diversificar as fontes de renda, foram desenvolvidos e elaborados produtos de potencial inovador com derivados desta planta. Os modelos propostos foram adequados a diferentes regi?es edafoclim?ticas e procuraram atender aos tr?s pilares da sustentabilidade: viabilidade econ?mica, responsabilidade social e conformidade ambiental. A pr?tica da agricultura org?nica ? uma atividade que concerne a estes par?metros e depende da aplica??o de compostos org?nicos, geralmente residuais, de origem animal e vegetal. Esta pr?tica, quando certificada por institui??es autorizadas, valoriza o produto em rela??o ?queles provenientes da agricultura convencional. Para alcan?ar os objetivos pretendidos, foram desenvolvidas duas a??es de extens?o junto a pesquisadores da UFRN, trabalhos de assist?ncia t?cnica e implanta??o de cultivos adensados e agroflorestais durante est?gio gestor realizado na empresa agr?cola ?Hortaviva Produtos Org?nicos?, localizada na Zona Rural de N?sia Floresta/RN e certificada pelo Instituto Biodin?mico ? IBD. Durante o est?gio gestor, a propriedade expandiu sua ?rea cultivada para que fosse introduzida a cultura da moringa em cons?rcio com hortali?as e leguminosas, em diferentes modalidades de plantio. No que se refere aos produtos desenvolvidos, as folhas e flores desidratadas foram comercializadas nas formas de farinha, ch? e c?psulas. As sementes oleaginosas foram processadas e deram origem a um ?leo vegetal utilizado na fabrica??o de biodiesel em escala laboratorial. O coproduto das sementes, denominado ?torta de moringa?, foi desenvolvido em purificador de ?guas (biocida) natural. Deste coproduto foi desenvolvido um bioproduto inovador denominado Biolarv ? Larvicida Natural, cuja marca foi registrada no Instituto Nacional de Propriedade Industrial - INPI pelo N?cleo de Inova??o Tecnol?gica ? NIT/UFRN. O ?Biolarv? ? um produto de baixo custo que foi desenvolvido para atuar no exterm?nio de larvas do mosquito Aedes aegypti. / The current work sought to develop a Canvas Business Model using the concepts of technological innovation and entrepreneurship learned in the MPI. Such concepts were applied to agricultural production systems in different regions of Rio Grande do Norte state, using the Moringa oleifera cropping promoting the reforestation of degraded areas, with turned to be useful for production of food derived from moringa leaves, in addition to vegetable oil and byproducts for the treatment of water, which were obtained from the their processed seeds. For diversifying the income resources, products of innovative potential were elaborated with the moringa derivatives. The proposed models were replicated those regions, taking into account the three pillars of sustainability: Economic viability, Social Responsibility and Environmental Compliance. Organic agriculture is an activity that concerns these parameters and, to do so, it depends on the production of agricultural fertilizers that comes from both animal and vegetable wastes. This practice, when certified by authorized institutions, enhances the value of the product in relation to those coming from conventional agriculture. For accomplishing the desired objectives, there were performed a couple of extension actions, carried out with researchers and farmers, including a managing internship that was turned into a entrepreneurship project in the rural property of the organic farm ?Hortaviva?, located in the Rural Area of N?sia Floresta-RN and properly certified by the Biodynamic Institute ? IBD audits. During the internship, the farm expanded its cultivated area so that the culture of the moringa could be introduced, intercropping with several short cycle plants, using different agro ecology methods. Dehydrated leaves were marketed in the form of leaf powder, tea and capsules. The oily seed, once processed, gave rise to a vegetable oil used in the production of biodiesel and a byproduct so called "moringa oilcake", from which a water purifying agent (biocide), branded as Biolarv ? Natural Larvicide. A brand mark was registered at the Instituto Nacional de Propriedade Industrial -INPI by the N?cleo de Inova??o Tecnol?gica (NIT / UFRN). This natural biocide was developed to exterminate larvae of the mosquito Aedes aegypti, transmitter diseases such as Dengue, Zika and Chikungunya virus.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-05-07T00:04:50Z No. of bitstreams: 1 LucianaAvelinoRatkievicius_DISSERT.pdf: 1677113 bytes, checksum: 574ae813ba911afb1b3f7d4c127cd0ae (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-05-09T21:11:05Z (GMT) No. of bitstreams: 1 LucianaAvelinoRatkievicius_DISSERT.pdf: 1677113 bytes, checksum: 574ae813ba911afb1b3f7d4c127cd0ae (MD5) / Made available in DSpace on 2016-05-09T21:11:05Z (GMT). No. of bitstreams: 1 LucianaAvelinoRatkievicius_DISSERT.pdf: 1677113 bytes, checksum: 574ae813ba911afb1b3f7d4c127cd0ae (MD5) Previous issue date: 2015-08-27 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq) / Os fluidos de perfura??o base ?leo s?o utilizados em situa??es nas quais se requer caracter?sticas especiais, tais como as exigidas na perfura??o da camada Pr?-sal. Para o desenvolvimento de uma nova formula??o de fluido base ?leo foi escolhida a microemuls?o devido a sua maior estabilidade frente ?s emuls?es tradicionalmente utilizadas. Os fluidos foram preparados utilizando-se uma composi??o de microemuls?o (Winsor IV) definida atrav?s de diagrama de fases tern?rio constitu?do por ?leo de soja, ?lcool laur?co trietoxilado e ?gua salina. A este sistema microemulsionado adicionou-se bentonita s?dica modificada por brometo de hexadecil trimetil am?nio e baritina. A etapa de modifica??o da argila foi realizada utilizando-se tr?s diferentes concentra??es de tensoativo cati?nico com o objetivo de tornar poss?vel a dispers?o da argila em meio org?nico. Foi realizado um planejamento fatorial 2? com triplicata do ponto central para avalia??o da influ?ncia da concentra??o de tensoativo hexadecil trimetil am?nio na organofiliza??o da argila, da concentra??o de viscosificante na composi??o do fluido de perfura??o e da temperatura atrav?s das vari?veis respostas obtidas. As an?lises reol?gicas forneceram resultados de viscosidade pl?stica, viscosidade aparente, tixotropia e limite de escoamento. A partir destes resultados, determinou-se a formula??o de um fluido de perfura??o e este foi caracterizado atrav?s de ensaios reol?gicos. Os resultados mostraram que a adsor??o dos c?tions quatern?rios de am?nio na superf?cie da argila foi significativa e apresentou mais efici?ncia utilizando-se concentra??o de tensoativo acima da concentra??o micelar cr?tica. O estudo do efeito das vari?veis independentes mostrou que a temperatura ? o fator mais influente nas propriedades reol?gicas do fluido preparado. / The oil based drilling fluids are used in situations which require special characteristics such as high pressures and high temperatures required in drilling Pre-salt. For the development of a new formulation based fluid oil microemulsion was chosen due to its greater stability in the emulsion traditionally used. The fluids were prepared using a composition of the microemulsion (Winsor IV) defined by the ternary phase diagram consisting of soybean oil, lauryl alcohol trietoxilado and brine. In this microemulsion system was added sodium bentonite modified hexadecyl trimethyl ammonium bromide and barytes. The clay modification step was performed using three different concentrations of cationic surfactant in order to make possible the clay dispersion in organic medium. To evaluate the surface modification of clays were carried out the surface tension analysis and wettability analysis soybean oil, with the advance angle determination. To assist in implementation and processing of the data used a factorial design 2? with the center point triplicate to evaluate the influence of the concentration of hexadecyl trimethyl ammonium surfactant in organophilization clay, the viscosifying concentration in the drilling fluid composition and temperature by the variables obtained responses. Rheological analysis provided plastic viscosity results, apparent viscosity, thixotropy and yield strength. The modified clay was measured as a function of contact angle and the results showed that there was a decrease in the contact angle as larger amounts of quaternary ammonium cations were adsorbed on clay surface, suggesting increased affinity for oil soybeans. The study of the effect of independent variables showed that temperature is the most influential factor in therheological properties of the prepared fluid.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-02-22T20:36:09Z No. of bitstreams: 1 PenhaPatriciaCabralRibeiro_DISSERT.pdf: 1578986 bytes, checksum: 51504d11d1a9fe396107352885277ec3 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-03-08T23:09:25Z (GMT) No. of bitstreams: 1 PenhaPatriciaCabralRibeiro_DISSERT.pdf: 1578986 bytes, checksum: 51504d11d1a9fe396107352885277ec3 (MD5) / Made available in DSpace on 2017-03-08T23:09:25Z (GMT). No. of bitstreams: 1 PenhaPatriciaCabralRibeiro_DISSERT.pdf: 1578986 bytes, checksum: 51504d11d1a9fe396107352885277ec3 (MD5) Previous issue date: 2016-11-11 / A faveleira (Cnidoscolus quercifolius) possui sementes oleaginosas que podem ser utilizadas para obten??o de ?leo vegetal. Uma das formas de obten??o do ?leo ? por meio da prensagem a frio, processo no qual, obt?m-se, tamb?m, um coproduto chamado de torta. A semente e seus derivados t?m potencial para ser utilizados na alimenta??o humana, e em virtude disso, o presente trabalho objetivou avaliar as caracter?sticas f?sico-qu?micas do ?leo da semente de faveleira e investigar as propriedades bioativas da semente, da torta e do ?leo. Para tanto, as sementes foram prensadas e as seguintes an?lises foram realizadas: caracteriza??o f?sico-qu?mica (?cido graxo livre, ?ndice de per?xido, umidade e mat?ria vol?til, densidade e viscosidade) e perfil lip?dico do ?leo; conte?do fen?lico total e flavonoides totais na semente e na torta; atividade antibacteriana e atividade antioxidante (atividade de inibi??o do radical DPPH, teste do poder redutor, capacidade antioxidante total, sequestro do ?on super?xido e capacidade de sequestro dos radicais oxigenados) na semente, no ?leo e na torta. O ?leo da semente de faveleira tem baixa acidez (0,78 ? 0,03% ?cido ?leo), baixo ?ndice de per?xido (1,13 ? 0,12 mEq/1000g), baixa umidade (0,25 ? 0,03%) e valores de densidade (0,9136 ? 0,00 g/cm3) e viscosidade (0,0546 ? 0,00 Pa.s) compar?veis aos de outros ?leos comest?veis. Esse ?leo tem ainda, predomin?ncia de ?cidos graxos insaturados (72,42%), principalmente os ?cidos linoleico (53,56%) e oleico (17,78%). A semente de faveleira e a torta apresentaram quantidade consider?vel de conte?do fen?lico total (324,92 ? 6,69 mg EAG/100 g e 398,89 ? 6,34 mg EAG/100 g, respectivamente), incluindo os flavonoides totais (18,70 ? 1,23 mg RE/g e 29,81 ? 0,71 mg RE/g, respectivamente), sendo a torta aquela que apresentou maiores quantidades desses compostos bioativos. As amostras n?o apresentaram atividade antibacteriana, entretanto apresentaram atividade antioxidante, principalmente a torta, com capacidade de sequestro dos radicais oxigenados de 28,39 ? 4,36 ?M TE/g. Sendo assim, o ?leo da semente de faveleira obtido por prensagem a frio tem potencial para ser utilizado na alimenta??o humana e o coproduto da prensagem tamb?m deve ser aproveitado por conter a maioria dos compostos antioxidantes da semente. / The faveleira (Cnidoscolus quercifolius) has oilseeds that can be used for obtaining vegetable oil. One way of obtaining oil is by cold pressing, in which to get the oil and the by-product, herein named press cake. The seed and its derivatives have potential for use in human food, therefore, this work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture, volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic content and total flavonoid content of faveleira seed and press cake; antibacterial activity and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Acidity (0.78 ? 0.03% oleic acid), peroxide values (1.13 ? 0.12 mEq/1000g) and moisture (0.25 ? 0.03%) are low; and density (0.9136 ? 0.00 g/cm3) and viscosity (0.0546 ? 0.00 Pa.s) are close to what was observed for others edible oil. Unsaturated fatty acids are predominant in faveleira oil (72.42%). The most abundant fatty acid found was linoleic acid (53.56%), followed by oleic acid (17.78%). The seed and press cake has high amount of total phenolic content (324.92 ? 6.69 mg EAG/100 g and 398.89 ? 6.34 mg EAG/100 g, respectively), including flavonoid content (18.70 ? 1.23 mg RE/g and 29.81 ? 0.71 mg RE/g, respectively). The press cake has higher amounts of bioactive compounds than seed. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ? 4.36 ?M TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2018-03-12T20:54:06Z No. of bitstreams: 1 AntonioSantanaFerreiraDeCarvalhoNeto_DISSERT.pdf: 931966 bytes, checksum: 36a6586b59b836a09b07118ac0fe7d94 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2018-03-19T12:06:07Z (GMT) No. of bitstreams: 1 AntonioSantanaFerreiraDeCarvalhoNeto_DISSERT.pdf: 931966 bytes, checksum: 36a6586b59b836a09b07118ac0fe7d94 (MD5) / Made available in DSpace on 2018-03-19T12:06:07Z (GMT). No. of bitstreams: 1 AntonioSantanaFerreiraDeCarvalhoNeto_DISSERT.pdf: 931966 bytes, checksum: 36a6586b59b836a09b07118ac0fe7d94 (MD5) Previous issue date: 2017-10-26 / A ado??o de h?bitos alimentares saud?veis cresce em ritmo acelerado no mundo. A procura do consumidor por produtos que utilizem mat?rias primas naturais e sustent?veis tamb?m cresce a passos largos, mais notadamente nos pa?ses desenvolvidos da Europa e Am?rica do Norte. A moringa ole?fera, ?rvore origin?ria da ?ndia e que se adaptou perfeitamente ao semi?rido nordestino, ? uma planta que vem se mostrando uma das melhores fontes de nutrientes alimentares e de ?leo vegetal de alta qualidade. Dois fatos sobre a moringa ole?fera foram verificados no estudo para confec??o deste trabalho: 1. N?o h? estudos relevantes sobre a viabilidade econ?mico-financeira da cultura da moringa no Brasil; 2. A planta n?o ? explorada economicamente no pa?s na escala que poderia ser. Utilizando t?cnicas abordadas no Mestrado em Inova??o da UFRN, tais como Design Thinking e Avalia??o Econ?mica de Projetos, este trabalho foca no estudo da viabilidade econ?mico-financeira da planta??o de moringa ole?fera no semi?rido nordestino e na produ??o e exporta??o de p? de folha e ?leo de semente de moringa. Os resultados obtidos s?o positivos, apontando para um VPL de R$ 1.440.160,00. Como se objetiva tamb?m implanta??o de uma startup para explora??o econ?mica da moringa, este trabalho ? apresentado na estrutura de um plano de neg?cios. / Adoption of healthy eating habits is growing fast in the world. Consumer demand for products using natural and sustainable raw materials also grows, most notably in the developed countries of Europe and North America. The moringa ole?fera, an India native tree which has perfectly adapted to the Brazilian northeastern semi-arid region, is a plant that is proving to be one of the best sources of nutrients and high quality vegetable oil. Two facts about moringa ole?fera were verified in the research to write this thesis: 1. There are no relevant studies related to the economic-financial viability of moringa culture in Brazil; 2. The plant is not economically exploited in the country on the scale it could be. Using techniques discussed in the Master's Degree in Innovation at UFRN, such as Design Thinking and Projects Economic Valuation, this work focuses on the economic-financial viability of the moringa plantation in the Brazilian northeastern semi-arid region and on the production and export of moringa leaf powder and seed oil. The results are positive with a NPV of R$ 1,440,160.00. Since this project also aims to implement a startup company for economic exploitation of the moringa, this work is presented in the structure of a business plan.

Made available in DSpace on 2014-12-17T15:54:58Z (GMT). No. of bitstreams: 1 BeatrizCS_DISSERT.pdf: 918722 bytes, checksum: b2749f09237c0c83efd7b3cc8847eed2 (MD5) Previous issue date: 2012-02-08 / The current environmental crisis demands transformations in the relations among society, nature and development, considering sustainability. In this context, an important theme is replacing fossil fuels with biofuels, such as biodiesel. Moringa oleifera Lam. is a species that can be used as a raw material to produce biodiesel. Besides, it is a multiple purposes plant, which can be used also in water treatment. Thus, the aims of this work were to analyze the anatomical adaptations found in the stem and in the leaf and the seed s oil stores of M. oleifera., to investigate chemical characteristics of M. oleifera s seed oil, considering biodiesel production, and to evaluate the coagulation activity of these seeds in water treatment. Semipermanent histological laminas were made and it follows that the stem has thick cuticle, stomata whose cells guard are below the epidermis line, hollow medulla, druses and tector trichomes as adaptations to climate and soil conditions in which the species is found and the leaf is dorsiventral and it has thick cuticle, tector trichomes and druses. The seed has great reserves of oil. These features favor the use of Moringa oleifera Lam. as a raw material to produce biodiesel in Brazil s Northeast semiarid region. Chemical analysis were made through oil solvent extraction using mechanic stirrer. The oil was analyzed in UV spectrophotometer. A transesterification was made and biodiesel was analyzed in gas chromatography. Oil yield was high and good quality biodiesel was obtained. To evaluate seeds coagulantion activity, coagulation and flocculation essays in jartest were made, using seed extract to treat raw water. Seeds were efficient in cogulation process to treat water. So, they can be used in rudimentary systems or as a raw material to coagulant proteins extraction, as an alternative to traditional coagulants. M. oleifera has characteristics that favor its use to biodiesel production and water treatment / A crise ambiental que vivenciamos hoje exige que transformemos as rela??es entre sociedade, natureza e desenvolvimento, considerando a sustentabilidade. Nesse contexto, um dos principais temas ? a substitui??o de combust?veis f?sseis por biocombust?veis, como o biodiesel. Uma potencial oleaginosa a ser utilizada como matriz para produ??o de biodiesel ? Moringa oleifera Lam. (moringa), um vegetal de m?ltiplos usos que tamb?m pode ser utilizado para tratamento de ?gua. Assim, os objetivos deste trabalho foram: analisar as adapta??es anat?micas de caule e folha e as reservas ole?feras da semente de moringa, investigar caracter?sticas qu?micas do ?leo da semente de moringa, considerando a produ??o de biodiesel, e avaliar a fun??o coagulante dessas sementes no tratamento de ?gua. Foram confeccionadas l?minas histol?gicas semipermanentes, nas quais observou-se que o caule apresenta cut?cula espessa, est?matos abaixo da linha da epiderme, medula oca, drusas e tricomas tectores como adapta??es ?s condi??es edafoclim?ticas em que a esp?cie est? inserida, enquanto a folha ? dorsivental e possui cut?cula espessa, tricomas tectores e drusas. A semente, por sua vez, possui reservas ole?feras abundantes. Essas caracter?sticas favorecem o cultivo da moringa como matriz para produ??o de biodiesel no semi?rido nordestino. A avalia??o qu?mica foi realizada por meio de extra??o do ?leo com solvente via agita??o mec?nica e an?lise do ?leo em espectrofot?metro UV-Vis?vel. Foi feita a transesterifica??o do ?leo, com an?lise do biodiesel gerado por cromatografia gasosa. Obteve-se bom rendimento de ?leo e biodiesel de boa qualidade. Para avalia??o da atividade coagulante das sementes, foram realizados ensaios de coagula??o e flocula??o em jarteste, nos quais foi aplicado um extrato de sementes de moringa na ?gua a ser tratada. As sementes se mostraram eficientes no processo de coagula??o para tratamento de ?gua, podendo ser utilizadas diretamente em sistemas rudimentares de tratamento ou servindo como mat?ria-prima para a extra??o de prote?nas coagulantes a serem utilizadas em larga escala, como alternativas aos coagulantes tradicionais. Conclui-se que M. oleifera possui caracter?sticas que favorecem sua utiliza??o para as fun??es associadas de produ??o de biodiesel e tratamento de ?gua