Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-10-26T20:21:39Z No. of bitstreams: 1 GustavoHenriqueAzevedoBrandao_DISSERT.pdf: 2927287 bytes, checksum: 106a8f463fe8f8c9f8d0a60ec2b1c140 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-12-20T17:29:49Z (GMT) No. of bitstreams: 1 GustavoHenriqueAzevedoBrandao_DISSERT.pdf: 2927287 bytes, checksum: 106a8f463fe8f8c9f8d0a60ec2b1c140 (MD5) / Made available in DSpace on 2016-12-20T17:29:49Z (GMT). No. of bitstreams: 1 GustavoHenriqueAzevedoBrandao_DISSERT.pdf: 2927287 bytes, checksum: 106a8f463fe8f8c9f8d0a60ec2b1c140 (MD5) Previous issue date: 2016-02-29 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq) / Melocactus zehntneri (Britton & Rose) ? uma das muitas esp?cies vegetais de valor terap?utico que se encontra amea?ada pelas atividades humanas sobre o seu habitat. Ao considerar as rela??es etnofarmacol?gicas e quimiotaxon?micas, uma vez que M. zehntneri pertence ? fam?lia Cactaceae, os constituintes qu?micos da esp?cie se tornam atrativos especialmente no que tange os alcaloides isoquinol?nicos, classe de extremo interesse farmacol?gico enquanto mol?culas citot?xicas. Acredita-se que agregando valor cient?fico ? esp?cie novas pol?ticas p?blicas de conserva??o podem ser desenvolvidas. Este trabalho tem como objetivos avaliar a extra??o de alcaloides de M. zehntneri por macera??o, ultrassom (EAU), ultrassom com liquido i?nico (EAU-liquido i?nico) e extra??o por fluido supercr?tico (EFS) tendo como metas um processo sustent?vel e a valoriza??o do bioma Caatinga. Al?m disso, foram realizados experimentos de citotoxicidade com diferentes concentra??es de fra??es enriquecidas em alcaloides frente ?s linhagens HeLa e C33a respons?veis por carcinomas cervicais. As condi??es de extra??o de macera??o [tempo 24, 48 e 72 horas], EAU [amplitude (20%, 27%, 33% e 40%); tempo (15, 30, 45 e 60 minutos) e propor??o droga:solvente (1:10, 1:20 e 1:40, p/v)], EAU-liquido i?nico [concentra??o (0 mol/mL; 0,05 mol/mL; 0,1 mol/mL; 0,2 mol/mL e 0,3 mol/mL)] e EFS [press?o (100, 200 e 300 bar) e temperatura (35? C, 45? C e 55? C)] foram otimizadas para garantir o m?ximo de efici?ncia de extra??o. O rendimento global, Cromatografia em Camada Delgada (CCD) e espectrofotometria foram usadas como ferramentas de an?lises para selecionar as melhores condi??es de extra??o em cada t?cnica. Dessa forma, as amostras obtidas a partir de partes a?reas da planta e extra?das por macera??o (72 horas), EFS (300 bar e 55? C) EAU e EAU-liquido i?nico (27% de amplitude, 45 minutos e propor??o de 1:10, p/v) foram selecionadas e um m?todo em CLAE-UV/DAD desenvolvido para compara??o de perfis. Nessa t?cnica, ?rea e intensidade de absor??o simult?nea em 254 nm e 279 nm dos picos no cromatograma foram assumidos como correspondentes a alcaloides. Os resultados dos cromatogramas sugerem que a EFS ofereceu diferen?as qualitativas e uma maior efici?ncia para todos os compostos, quando comparado com as demais t?cnicas de extra??o; em contrapartida, para a macera??o, EAU e EAU-l?quido i?nico n?o foram observadas diferen?as qualitativas. Na atividade biol?gica foi observada a??o citot?xica frente ? linhagem C33a nas fra??es CHCl3 e BuOH obtidas de partes a?reas e ra?zes; ao passo que, essa atividade em linhagem HeLa apenas foi observada em fra??es clorof?rmicas obtidas de partes a?reas e ra?zes. A aplica??o de t?cnicas sustent?veis e os resultados experimentais apresentados no trabalho agregaram valor cient?fico para a esp?cie de Melocactus zehntneri. Assim, esperamos que essa contribui??o auxilie no desenvolvimento de pol?ticas p?blicas para preserva??o dessa esp?cie e valoriza??o do bioma Caatinga. / Melocactus zehntneri (Britton & Rose) is popularly known as ?coroa-de-frade? and it?s one of many plant species with therapeutic value which is threatened by human activities on their habitat. Taking into account ethnopharmacoly and chemotaxonomy the chemical constituents in M. zehntneri belong to the Cactaceae family become attractive especially regarding the isoquinoline alkaloids, which display pharmacological interest as cytotoxic molecules. It was believed that adding scientific value to the species new public policies for conservation could be developed. This work aimed to evaluate the extraction of alkaloids M. zehntneri by maceration, ultrasound (UAE), ultrasound with ionic liquid (UAE-IL) and supercritical fluid extraction (SFE) with the goals of achieve a sustainable process and the appreciation of the Caatinga biome. Furthermore, cytotoxicity experiments were performed with different concentrations of plant fractions against C33a and HeLa, cell lines responsible for cervical carcinomas. The maceration [time (24, 48 and 72 h)], UAE [power (20, 27, 33 and 40%); time (15, 30, 45 and 60 minutes) and liquid-solid ratio (1:10, 1:20, 1:40, w/v)], UAE-IL [concentration (0 mol/mL; 0.05 mol/mL; 0.1 mol/mL, 0.2 mol/mL and 0.3 mol/mL)] and SFE extraction conditions [pressure (100, 200 and 300 bar) and temperature (35, 45 and 55 ?C)] were optimizated to ensure maximum extraction efficiency. The global yield, Thin Layer Chromatography (TLC) and spectrophotometric analysis were used as tools to select the best extraction conditions for each technique. Thus, samples obtained from the aerial parts of plant and extracted by maceration (72h), SFE (300 bar and 55 ?C), UAE (27%, 45 min and 1:10, w/v) were selected and a HPLC-UV/DAD methodology developed to compare the chromatographic profiles of these samples. In this technique, the selection of peak in the chromatogram probably corresponding to alkaloids was performed based on the spectrum area and intensity of simultaneous absorption at 254 nm and 279 nm. In this technique, selecting the peak in the chromatogram corresponding to the probable alkaloid was performed based on the spectrum area and intensity of simultaneous absorption at 254 nm and 279 nm peaks. The chromatogram results propose qualitative differences and a higher efficiency in SFE when compared with other extraction techniques; on the other hand, in maceration, UAE and UAE-IL qualitative differences were not observed. In biological activity was observed cytotoxic action against the cell line C33a in CHCl3 and BuOH fractions obtained from the aerial parts and roots; whereas this activity in cell line HeLa was only observed in CHCl3 fractions obtained from the aerial parts and roots. The application of sustainable techniques and experimental results presented in the scientific work aggregated value for the Melocactus zehntneri.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2018-03-07T15:22:05Z No. of bitstreams: 1 2017 - Gabriela Vieira do Amaral.pdf: 1320069 bytes, checksum: bc0ab4f1fe7a912edee70092297020a1 (MD5) / Made available in DSpace on 2018-03-07T15:22:12Z (GMT). No. of bitstreams: 1 2017 - Gabriela Vieira do Amaral.pdf: 1320069 bytes, checksum: bc0ab4f1fe7a912edee70092297020a1 (MD5) Previous issue date: 2017-07-17 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Emerging supercritical carbon dioxide (SCCD) technology has been studied as a cold pasteurizing agent, however, few studies are available on its efficiency in dairy products. In this study, the effects of SCCD processing by different pressures 14, 16 and 18 MPa (35 ? 2 ?C / 10 min) on whey drink, whey drink and grape juice were investigated in comparison To conventional pasteurization (heat treatment at 72 ?C / 15 s). Physicochemical analyzes of pH, titratable acidity, total soluble solids, phenolic compounds, anthocyanins, antioxidant activity, angiotensin converting enzyme (ACE) inhibitory activity and volatile compounds were performed. The color, particle size, rheology, physical stability, as well as microbiological quality and sensory analysis of beverages were also smoothed. The results of this study evidenced the absence of differences between treatments in pH, titratable acidity, soluble solids, total anthocyanins and DPPH activity (p> 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75 and 44.31% (14, 16 and 18 MPa, respectively). Few differences were found in the volatile compounds profile. The beverage processing by SCCD resulted in a product with lower particle diameter, lower consistency index and a reduction in pseudoplastic character compared to the beverage treated by the conventional process. No effect of high pressure CO2 on the sensorial attributes of the drink was observed for the studied levels. Consumers found no difference between CO2 treated beverages and heat-treated beverages. The results confirm the processing of SCCD as a promising technology for the non-thermal treatment of grape whey drink made available a health and wellness promoter beverage. Background: Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products. Scope and approach: The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products. Key findings and conclusions: The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters The effect of supercritical carbon dioxide technology (SCCD, 140, 160, and 180 bar at 35 ? 2 ?C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds ( phenolic compunds, anthocyanins , DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanins and DPPH activity (p>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (140, 160, and 180 bar, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment. The use of supercritical technology as a non-thermal pasteurization process of the whey-grape juice drink was investigated in this study. The effects of supercritical carbon dioxide at 14, 16, and 18 MPa (35 ? 2?C/10 min) on the physical and sensory properties of the beverage, when compared to conventional pasteurization (heat treatment at 72?C/15 s) were evaluated. High-pressure CO2 processing of whey-grape juice drink resulted in a product with lower particle diameter, lower consistency index, and a reduction in pseudoplastic character when compared to the beverage treated by the conventional process. No effect of high-pressure CO2 was observed on the sensory attributes of the beverage for the levels studied. Consumers did not find differences between the CO2-treated and heat-treated beverages. Our findings suggest the use of supercritical technology with carbon dioxide as an effective alternative for the production and availability of a health and wellness promoting beverage / A tecnologia emergente de di?xido de carbono supercr?tico (DCSC) vem sendo estudada como agente pasteuriza??o a frio, no entanto, s?o poucos os estudos dispon?veis a cerca da sua efici?ncia em derivados l?cteos. Neste estudo, foram investigados os efeitos do processamento do DCSC por diferentes press?es 14, 16 e 18 MPa (35 ? 2 ?C / 10 min) no whey drink de uva, bebida a base de soro de leite e suco de uva, em compara??o ? pasteuriza??o convencional (tratamento t?rmico a 72 ?C / 15 s). Foram realizadas an?lises f?sico-quimicas de pH, acidez titul?vel, s?lidos sol?veis totais, compostos fen?licos, antocianinas, atividade antioxidante, atividade inibidora da enzima conversora de angiotensina (ECA) e compostos vol?teis. Tamb?m foramam alisados a cor, o tamanho de part?cula, reologia, estabilidade f?sica, assim como a qualidade microbiol?gica e analise sensorial das bebidas. Os resultados deste estudo evidenciaram a aus?ncia de diferen?as entre os tratamentos nas an?lises de pH, acidez titul?vel, s?lidos sol?veis, antocianinas totais e atividade de DPPH (p> 0,05). Foi observada uma rela??o direta entre press?o DCSC e atividade inibit?ria ACE, com 34,63, 38,75 e 44,31% (14, 16 e 18 MPa, respectivamente). Poucas diferen?as foram encontratdas no perfil dos compostos vol?teis. O processamento das bebidas por DCSC resultou em um produto com menor di?metro de part?cula, menor ?ndice de consist?ncia e uma redu??o no car?ter pseudopl?stico em compara??o com a bebida tratada pelo processo convencional. N?o foi observado efeito de CO2 de alta press?o nos atributos sensoriais da bebida para os n?veis estudados. Os consumidores n?o encontraram diferen?as entre as bebidas tratadas com CO2 e as bebidas tratadas termicamente. Os resultados confirmam o processamento do DCSC como uma tecnologia promissora para o tratamento n?o t?rmico de whey drink de uva disponibilizado uma bebida promotora de sa?de e bem-estar Antecedentes: Os processamentos de alimentos n?o t?rmicos s?o configurados como uma alternativa interessante para a ind?stria de alimentos devido ao aumento da reten??o de nutrientes e mudan?as sensoriais m?nimas nos produtos processados. ?mbito e abordagem: o objetivo desta revis?o ? abordar o potencial da tecnologia de di?xido de carbono supercr?tico, enfatizando o processamento de leite e l?cteos, incluindo os aspectos hist?ricos, as principais vantagens, os mecanismos de inativa??o microbiana, bem como os efeitos em alguns par?metros de qualidade dos produtos l?cteos. Principais conclus?es e conclus?es: o uso de tecnologia supercr?tica de di?xido de carbono (SC-CO2) apresenta grande potencial de aplica??o no processamento de l?cteos, uma vez que ? efetivo reduzir a carga microbiana quando comparado ao processo de pasteuriza??o, obtendo-se assim um produto com maior prateleira e melhores propriedades sensoriais com mudan?as m?nimas e ?s vezes positivas nos par?metros de qualidade intr?nseca. O efeito da tecnologia de di?xido de carbono supercr?tico (SCCD, 140, 160 e 180 bar a 35 ? 2 ?C durante 10 min) em caracter?sticas de bebidas de suco de uva foi investigado. Caracteriza??o f?sico-qu?mica (pH, acidez titul?vel, s?lidos sol?veis totais), compostos bioativos (compostos fen?licos, antocianinas, DPPH e atividade ACE) e os compostos vol?teis foram realizados. A aus?ncia de diferen?as foi encontrada entre tratamentos para pH, acidez titul?vel, s?lidos sol?veis, antocianinas totais e atividade de DPPH (p> 0,05). Foi observada uma rela??o direta entre press?o SCCD e atividade inibit?ria ACE, com 34,63, 38,75 e 44,31% (140, 160 e 180 bar, respectivamente). Atende aos compostos vol?teis, observou-se poucas diferen?as, exceto pela presen?a de cetonas. Os resultados confirmam o processamento do SCCD como uma potencial tecnologia promissora para o tratamento t?rmico convencional O uso da tecnologia supercr?tica como processo de pasteuriza??o a frio da bebida de suco de uva e soro de uva foi investigado neste estudo. Os efeitos do di?xido de carbono supercr?tico em 14, 16 e 18 MPa (35 ? 2 ?C / 10 min) nas propriedades f?sicas e sensoriais da bebida, quando comparados ? pasteuriza??o convencional (tratamento t?rmico a 72 ?C / 15 s) Foram avaliados. O processamento de CO2 de alta press?o da bebida de suco de soro de soro de leite resultou em um produto com menor di?metro de part?cula, menor ?ndice de consist?ncia e uma redu??o no car?ter pseudopl?stico em compara??o com a bebida tratada pelo processo convencional. N?o foi observado efeito de CO2 de alta press?o nos atributos sensoriais da bebida para os n?veis estudados. Os consumidores n?o encontraram diferen?as entre as bebidas tratadas com CO2 e as bebidas tratadas termicamente. Nossas descobertas sugerem o uso da tecnologia supercr?tica com di?xido de carbono como uma alternativa efetiva para a produ??o e disponibilidade de uma bebida promotora de sa?de e bem-estar