Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2016-01-06T18:54:10Z No. of bitstreams: 2 license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) mayara_rodrigues_lessa.pdf: 2887620 bytes, checksum: 65d145401884724e28b09bbc9441aa53 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2016-01-07T11:52:11Z (GMT) No. of bitstreams: 2 license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) mayara_rodrigues_lessa.pdf: 2887620 bytes, checksum: 65d145401884724e28b09bbc9441aa53 (MD5) / Made available in DSpace on 2016-01-07T11:52:11Z (GMT). No. of bitstreams: 2 license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) mayara_rodrigues_lessa.pdf: 2887620 bytes, checksum: 65d145401884724e28b09bbc9441aa53 (MD5) Previous issue date: 2014 / O caf? torrado e mo?do encontrado no mercado interno ? comercializado sob diferentes marcas, que trazem consigo uma heterogeneidade quanto ao aroma, sabor e at? o grau de torra??o. Esta diversidade de caracter?sticas est? associada a v?rios fatores, entre eles a origem dos gr?os de caf?. Considerando essas varia??es relatadas na literatura, o presente trabalho teve como objetivo realizar uma pesquisa da composi??o qu?mica e f?sico-qu?mica de caf?s comerciais em diferentes cidades da Regi?o Sudeste do Brasil. Cinquenta e oito pacotes de 250 gramas, de caf?s torrados e mo?dos acondicionados em embalagem do tipo almofada e/ou ? v?cuo foram adquiridos em diferentes cidades dos quatro Estados da Regi?o Sudeste do Brasil. Todos os produtos estavam dentro do prazo de validade e aproximadamente 58% das marcas apresentavam o selo de pureza da ABIC, enquanto 22% das marcas apresentavam o selo de qualidade da Associa??o Brasileira da Ind?stria de Caf?. As amostras foram levadas para o Laborat?rio de Tecnologia de Biomassas do Cerrado da Universidade Federal dos Vales do Jequitinhonha e Mucuri, onde foram realizadas as avalia??es de pH cujo resultado m?dio foi 5,95; acidez total titul?vel 15,03 ? 1,07(v/m)%; s?lidos sol?veis totais 1,15 ?Brix; ?ndice de colora??o com m?dia para os valores de L* de 28,87 ? 0,29, para os valores de a* de 8,99 ? 0,10 e para os valores de b* de 2,84 ? 0,21; os compostos fen?licos obtiveram uma m?dia de 4,1152 ? 0,4863 g.100g-1 e a m?dia dos flavonoides de 0,5042 ? 0,0291 g.100g-1. Os m?todos multivariados de an?lise, associados aos m?todos usando a espectroscopia na regi?o do infravermelho tem tido grandes avan?os com diversas aplica??es nas an?lises de alimentos. Com este intuito, utilizou-se a espectroscopia na regi?o do infravermelho para delinear os grupos funcionais mais representativos nas amostras de caf? analisadas com a inten??o de agrup?-las por similaridade atrav?s da estat?stica multivariada. Os resultados permitiram visualizar que poucos grupos foram formados utilizando as an?lises f?sico-qu?micas, para classificar as amostras. A An?lise das Componentes Principais foi capaz de acumular 61,98% de vari?ncia nas duas primeiras componentes e os grupos formados foram confirmados pela An?lise Hier?rquica por Agrupamento. Em rela??o aos espectros de infravermelho, as amostras foram mais agrupadas com a An?lise das Componentes Principais acumulando 41,76% da vari?ncia, os grupos das amostras foram confirmados pela An?lise Hier?rquica por Agrupamento. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Qu?mica, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2014. / ABSTRACT The roast and ground coffee found in the domestic market is sold under different brands that carry with them a heterogeneity for aroma, flavor and even the degree of roasting. This diversity of characteristics is associated with several factors, including the origin of the coffee beans. Considering these variations reported in the literature, the present study aimed to perform a search of the chemical and physico-chemical composition of commercial coffees in different cities in Southeastern Brazil. Fifty-eight packages of 250 grams of roasted and ground coffee packaged in packaging the type pad and / or vacuum were acquired in different cities of the four states of southeastern Brazil. All products were within the validity period and approximately 58% of brands had the seal of purity of ABIC, while 22% of brands had the seal of the Brazilian Association of Coffee Industry Samples were taken for Laboratory Technology Biomass of the Cerrado, Federal University of the Jequitinhonha and Mucuri, which were conducted evaluations of pH where the average yield around 5.95; titratable acidity 15.03 ? 1.07 (v / m)%; total soluble solids 1.15 ? Brix; staining index and the average for the values ??of L * was 28.87 ? 0.29 for the a * values ??was 8.99 ? 0.10 and b * values ??were 2.84 ? 0.21 ; phenolic compounds were obtained an average of 4.1152 ? 0.4863 g.100g-1 and the average of flavonoids was 0.5042 ? 0.0291 g.100g-1. The multivariate analysis methods, associated with methods using spectroscopy in the infrared region has taken great strides with several applications in food analysis. For this purpose, we used spectroscopy in the infrared region to delineate the most representative functional groups in coffee samples analyzed with the intention of grouping them by similarity using multivariate statistics. The results allowed us to visualize that few groups were formed using the physicochemical analyzes to classify the samples. The Principal Component Analysis was able to accumulate 61.98% of variance in the first two components and the groups formed were confirmed by Hierarchical Cluster Analysis. Regarding the infrared spectra of the samples were further grouped with the Principal Component Analysis accumulating 41.76% of the variance, the groups of samples were confirmed by Hierarchical Cluster Analysis.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-04-18T19:29:49Z No. of bitstreams: 1 2012 - Felipe Machado Trombete.pdf: 1177577 bytes, checksum: 5ad9ebc406a8cd78d15ebfdc7acb27ff (MD5) / Made available in DSpace on 2017-04-18T19:29:49Z (GMT). No. of bitstreams: 1 2012 - Felipe Machado Trombete.pdf: 1177577 bytes, checksum: 5ad9ebc406a8cd78d15ebfdc7acb27ff (MD5) Previous issue date: 2012-02-29 / CAPES / The grated parmesan cheese is a food commonly consumed in Brazil and, in the last decade, few studies evaluated their quality. The aim of this research was to evaluate the adequacy and the levels of aflatoxin M1 in the grated parmesan cheese marketed in the Metropolitan Region of Rio de Janeiro in relation to the recommendations of current legislation. For this, were analyzed 30 samples representing 10 major brands sold in the region. In the evaluation of quality, were analyzed the levels of moisture, water activity, pH, acidity, sorbic acid and indicator microorganisms of hygienic quality and sanitary. The research of AFM1 was carried out by high performance liquid chromatography with fluorescence detection (HPLC-DFL) preceded by purification by immunoaffinity chromatography. Only 14 of the 30 samples analyzed (46.7%) were in accordance with the legislation that regulates the product quality. Beyond the lack of uniformity in production, the major irregularities were due to excessive moisture content and also by the abusive addition of the preservative sorbic acid. These results suggest the occurrence of faults on Good Manufacturing Practices by the industries responsible for the brands tested, which represents beyond economic fraud, risks to consumers health, even if indirectly. With relation to research of AFM1, all samples showed satisfactory values with the national legislation. However, the existing limit for aflatoxin in this product is excessively high when compared with those established by others countries. If compared with the regulation prevailing in the European Union, 8 samples (26.7%) could be considered contaminated. / O queijo parmes?o ralado ? um alimento popularmente consumido no Brasil e, na ?ltima d?cada poucos trabalhos objetivaram estudar sua qualidade. Esta pesquisa objetivou avaliar a adequa??o do queijo parmes?o ralado comercializado na Regi?o Metropolitana do Rio de Janeiro em rela??o ao preconizado pela legisla??o atual e tamb?m pesquisar os ?ndices de aflatoxina M1 (AFM1) no produto. Para tal, foram analisadas 30 amostras representativas das 10 principais marcas comercializadas na regi?o. Na pesquisa da qualidade, foram analisados os teores de umidade, atividade de ?gua, pH, acidez titul?vel, conservante ?cido s?rbico e microrganismos indicadores da qualidade higi?nica e sanit?ria. J? a pesquisa de AFM1 foi realizada por cromatografia l?quida de alta efici?ncia com detec??o por fluoresc?ncia (CLAE-DF), precedida de purifica??o por Cromatografia de Imunoafinidade. Apenas 14 amostras das 30 analisadas (46,7%) estavam em acordo com a legisla??o que regulamenta a qualidade do produto. Al?m da falta de uniformidade na produ??o, as principais irregularidades constatadas foram referentes ao excessivo teor de umidade e tamb?m pela adi??o abusiva do conservante ?cido s?rbico. Tais resultados sugerem a ocorr?ncia de falhas nas Boas Pr?ticas de Fabrica??o pelas ind?strias respons?veis pelas marcas analisadas, o que representa al?m de fraude econ?mica, riscos ? sa?de do consumidor, mesmo que de forma indireta. Com rela??o a pesquisa de AFM1, todas as amostras se adequaram a legisla??o nacional. No entanto, o limite existente para a presen?a da toxina neste produto ? excessivamente alto quando comparado com os estabelecidos por outros pa?ses. Se comparado com a regulamenta??o predominante na Uni?o Europ?ia, 8 amostras (26,7%) poderiam ser consideradas contaminadas.