Thesis (Ph. D.)--University of Wisconsin--Madison, 1982. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 225-232).

Leung Bo-Shan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 148-159). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgements --- p.v / List of Abbreviations --- p.vi / List of Tables --- p.viii / List of Figures --- p.ix / Chapter 1 --- Introduction / Chapter 1.1 --- Food colorants --- p.1 / Chapter 1.2 --- Caramel --- p.3 / Chapter 1.2.1 --- Classes of caramel --- p.3 / Chapter 1.2.2 --- Toxicological studies of caramel --- p.5 / Chapter 1.3 --- Castanea mollissima --- p.9 / Chapter 1.4 --- Antioxidants --- p.10 / Chapter 1.4.1 --- Background --- p.10 / Chapter 1.4.2 --- Methods used to evaluate the antioxidative activity --- p.12 / Chapter 1.4.2.1 --- DPPH* scavenging method --- p.13 / Chapter 1.4.2.2 --- High performance liquid chromatography (HPLC) --- p.13 / Chapter 1.5 --- Microtox® test --- p.19 / Chapter 1.6 --- Mutatox® test --- p.19 / Chapter 1.7 --- Methods used to evaluate the functions of major organs --- p.20 / Chapter 1.7.1 --- Liver --- p.20 / Chapter 1.7.2 --- Kidneys --- p.23 / Chapter 1.8 --- Toxicology --- p.25 / Chapter 1.8.1 --- Acute toxicity test --- p.25 / Chapter 1.8.2 --- Chronic toxicity test --- p.26 / Chapter 1.9 --- Objective --- p.27 / Chapter 2 --- Materials and Methods --- p.28 / Chapter 2.1 --- Plant materials --- p.28 / Chapter 2.2 --- Sample preparation --- p.28 / Chapter 2.3 --- Pigment characterization --- p.30 / Chapter 2.3.1 --- Stability test --- p.30 / Chapter 2.3.2 --- HPLC separation of CP --- p.31 / Chapter 2.3.3 --- Determination of antioxidative activity with the DPPH* scavenging method --- p.31 / Chapter 2.4 --- Microtox® test --- p.33 / Chapter 2.5 --- Mutatox® test --- p.34 / Chapter 2.6 --- Acute toxicity test --- p.35 / Chapter 2.6.1 --- Animals --- p.35 / Chapter 2.6.2 --- Housing and maintenance --- p.35 / Chapter 2.6.3 --- Experimental design --- p.37 / Chapter 2.6.4 --- Chemicals --- p.39 / Chapter 2.6.5 --- Clinical pathology test --- p.41 / Chapter 2.6.5.1 --- Haematology --- p.41 / Chapter 2.6.5.2 --- Blood chemistry --- p.45 / Chapter 2.6.5.3 --- Urinalysis --- p.55 / Chapter 2.6.6 --- Histological study --- p.57 / Chapter 2.6.7 --- Statistical analysis --- p.57 / Chapter 2.7 --- Chronic toxicity test --- p.59 / Chapter 2.7.1 --- Animals --- p.59 / Chapter 2.7.2 --- Housing and maintenance --- p.59 / Chapter 2.7.3 --- Experimental design --- p.59 / Chapter 2.7.4 --- Chemicals --- p.60 / Chapter 2.7.5 --- Clinical pathology test --- p.61 / Chapter 2.7.5.1 --- Haematology --- p.61 / Chapter 2.7.5.2 --- Blood chemistry --- p.62 / Chapter 2.7.5.3 --- Urinalysis --- p.62 / Chapter 2.7.6 --- Histological study --- p.62 / Chapter 2.7.7 --- Statistical analysis --- p.62 / Chapter 3 --- Results --- p.63 / Chapter 3.1 --- Pigment characterization --- p.63 / Chapter 3.1.1 --- Stability test --- p.63 / Chapter 3.1.2 --- HPLC separation of CP --- p.63 / Chapter 3.1.3 --- Antioxidative activities of CP preparations --- p.63 / Chapter 3.2 --- Microtox® test --- p.65 / Chapter 3.3 --- Mutatox® test --- p.65 / Chapter 3.4 --- Acute toxicity test --- p.66 / Chapter 3.4.1 --- Growth rate --- p.66 / Chapter 3.4.2 --- Food and fluid consumption --- p.66 / Chapter 3.4.3 --- Organ-weight --- p.66 / Chapter 3.4.4 --- Clinical pathology tests --- p.68 / Chapter 3.4.4.1 --- Haematology --- p.68 / Chapter 3.4.4.2 --- Blood chemistry --- p.70 / Chapter 3.4.4.3 --- Urinalysis --- p.76 / Chapter 3.4.5 --- Histological study --- p.76 / Chapter 3.5 --- Chronic toxicity test --- p.77 / Chapter 3.5.1 --- Growth rate --- p.77 / Chapter 3.5.2 --- Food and fluid consumption --- p.77 / Chapter 3.5.3 --- Organ-weight --- p.77 / Chapter 3.5.4 --- Clinical pathology tests --- p.78 / Chapter 3.5.4.1 --- Haematology --- p.78 / Chapter 3.5.4.2 --- Blood chemistry --- p.80 / Chapter 3.5.4.3 --- Urinalysis --- p.82 / Chapter 3.5.5 --- Histological study --- p.82 / Chapter 4 --- Discussion --- p.137 / Chapter 4.1 --- Pigment characterization --- p.137 / Chapter 4.2 --- Toxicological studies of CP --- p.140 / Chapter 5 --- Conclusion --- p.147 / References --- p.148

Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2018-11-09T12:26:31Z No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5) / Made available in DSpace on 2018-11-09T12:26:31Z (GMT). No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5) Previous issue date: 2018-04-30 / UNISINOS - Universidade do Vale do Rio dos Sinos / Os corantes são substâncias adicionadas aos alimentos e bebidas, com a finalidade de conferir ou intensificar a coloração do produto, tornando-o mais atrativo. Usualmente, são empregados corantes artificiais tanto pelo menor custo de produção, quanto maior estabilidade em relação aos naturais. A busca por padrões de vida mais saudáveis, faz com que as indústrias busquem novas alternativas para atender o mercado. Este trabalho buscará, avaliar a viabilidade de utilização em confeitaria de corantes naturais obtidos por liofilização da variedade de uva black magic, beterraba e mirtilo, em substituição à corantes artificiais. Para tanto, os produtos foram preparados, liofilizados e testados na confeitaria por meio de sua adição ao merengue Francês; teste do °Brix; análise de cor e teste sensorial. Para as amostras em triplicata do °Brix da beterraba, mirtilo e uva, obteve-se respectivamente valores de: 5,92, 8,52 e 15,17°Brix, assim a beterraba possui a menor quantidade de açúcares entre os produtos. Com relação a cor, todos os produtos apresentaram-se satisfatórios, com cor intensificadas proporcionalmente, a medida que, aumenta-se a contração do corante. O teste sensorial, a beterraba dado o seu acentuado gosto característico, torna-se inviável para aplicação na confeitaria. Assim, entre os corantes avaliados: uva black magic, beterraba e mirtilo, apenas os da uva e mirtilo tem características gerais satisfatórias a sua utilização na confeitaria, ressalta-se entretanto, que são necessários estudos complementares quanto a adequação das condições de processamento, armazenamento, determinação de concentrações máximas permitidas, sendo estes os pontos mais críticos da produção. / Dyes are substances added to foods and beverages, in order to confer or intensify the color of the product, making it more attractive. Usually, artificial dyes are used for both the lower cost of production and greater stability over the natural ones. The search for healthier living standards causes industries to seek new alternatives to serve the market. This work will seek to evaluate the viability of confectionery of natural dyes obtained by lyophilization of the variety of black magic grape, beet and blueberry, replacing the artificial dyes. For this, the products were prepared, lyophilized and tested in the confectionery by means of their addition to the French meringue; °Brix test; color analysis and sensory testing. For the triplicate samples of beet, blueberry and grape °Brix, values of 5,92, 8,52 and 15,17 °Brix respectively were obtained, thus the beet has the lowest amount of sugar among the products. With regard to color, all products were satisfactory, with color intensified proportionally, as the dye contraction increases. The sensorial test, the beet given its accentuated characteristic taste, becomes impractical for application in the confectionery. Thus, among the evaluated dyes: black magic grape, beet and blueberry, only those of grape and blueberry have general satisfactory characteristics to their use in the confectionery, it is emphasized however that additional studies are necessary regarding the adequacy of the conditions of processing, storage, determination of maximum permissible concentrations, these being the most critical points of production.

Made available in DSpace on 2017-07-24T19:22:19Z (GMT). No. of bitstreams: 1 MARCIA FERNANDA DE REZENDE SIQUEIRA.pdf: 1854900 bytes, checksum: 25353ada2c457db2da3208c5e6d94257 (MD5) Previous issue date: 2012-02-29 / The objective of this clinical study was to evaluate whether exposure to coffee during the bleaching treatment with PC 16 (Whiteness Perfect, FGM,Joinville, Santa Catarina, Brazil) affects the degree of whitening and tooth sensitivity. We selected 40 patients with central incisors darker than A2, which were divided into 2 groups (n=20): GC - control group and GE - the experimental group. For the CG was no restriction of foods with dyes and the GE patients beyond the usual coffee intake in his diet made with black coffee rinses soluble Nescafé® Tradição (Nestlé), 4 times daily for 30 seconds. For both groups we used PC 16 for a period of 3 hours daily for 3 weeks. The color scale was assessed by spectrophotometer Easyshade and in the periods: initial, during the whitening (1 st, 2 nd and 3 rd week) and postbleaching (1 week and 1 month). Patients recorded their perceptions of sensitivity through the NRS scale (0-4) and VAS. For the color analysis was performed analysis of variance (ANOVA) with repeated measures on two factors (time vs. treatment groups), time being the repeated measure (=0.05). We carried out the Tukey test for contrast of means (=0.05). The tooth sensitivity was evaluated by Fisher's exact test and the intensity of tooth sensitivity was evaluated by Mann-Whitney test (=0.05) for both scales. There effectiveness of tooth whitening over time (p <0.001). For both groups was not statistical differences in absolute risk of sensitivity between the groups (p=1.0). Most patients had mild tooth sensitivity and no statistically significant difference was detected between groups for both the NRS scale (p=0.529) and for the VAS (p=0.258). It was concluded that dental bleaching is effective for the groups studied, which makes possible the consumption of coffee during the bleaching treatment. / O objetivo deste estudo clínico foi avaliar se a exposição ao café durante o tratamento clareador com PC 16% (Whiteness Perfect, FGM, Joinville, Santa Catarina, Brasil) afeta o grau de clareamento e a sensibilidade dental. Foram selecionados 40 pacientes com os incisivos centrais mais escuros que A2, os quais foram divididos em 2 grupos (n=20): GC - grupo controle e GE - grupo experimental. Para o GC houve restrição de alimentos com corantes e para o GE os pacientes, além da ingestão usual do café na sua dieta, realizaram bochecho com café preto solúvel Nescafé Tradição (Nestlé) 4 vezes ao dia, por 30 segundos. Para os dois grupos utilizou-se PC 16% pelo período de 3h diariamente, durante 3 semanas. A cor foi avaliada através da escala Vita Classical e espectrofotômetro Vita Easyshade, nos períodos: inicial, durante o clareamento dental (1ª, 2ª e 3ª semanas) e pós-clareamento (1 semana e 1 mês). Os pacientes registraram suas percepções de sensibilidade através da escala NRS (0-4) e VAS. Para a análise de cor foi efetuada ANOVA de dois fatores (grupos vs tempo de tratamento), sendo o tempo a medida repetida (=0,05). Foi realizado o teste de Tukey para o contraste das médias =0,05). A sensibilidade dental foi avaliada pelo teste exato de Fisher e a intensidade da sensibilidade dental foi avaliada pelo teste Mann-Whitney (=0,05) para ambas as escalas. Houve efetividade do clareamento dental ao longo do tempo (p<0,001). Para ambos os grupos não foi verificada diferença estatística no risco absoluto de sensibilidade entre os grupos (p=1,0). A maioria dos pacientes apresentou sensibilidade dental leve e não foi detectada diferença estatisticamente significante entre os grupos, tanto para a escala NRS (p=0,529) como para a VAS (p=0,258). Concluiu-se que o clareamento dental foi eficaz para os grupos avaliados, o que torna possível o consumo de café durante o tratamento clareador.

Made available in DSpace on 2015-05-14T13:21:35Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 5352516 bytes, checksum: 794641cb921c8b2deee06ca5e6ee12ed (MD5) Previous issue date: 2014-04-28 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / A portable and low-cost photometer is proposed in this work. The instrument uses a tri-color light emitting diode (LED) as its radiation source in maximum emission wavelengths of 480 (blue), 534 (green) and 630 nm (red). It employs a phototransistor with spectral sensitivity in the visible region, as well as an Arduino microcontroller. Its analytical performance was evaluated by means of quantitative analysis (analytical curves), whose models were validated by analysis of variance (ANOVA). The instrument was applied to determine sunset yellow dye in energy drinks and sodas, and potassium permanganate pills. For comparison purposes, a commercial spectrophotometer was used to construct the calibration curves for the reference method. Applying the paired t-test at a 95 % confidence level for the concentration results obtained with the two instruments, we observed no statistically significant difference. Furthermore, accurate concentration estimates were obtained for the analytes as confirmed by the low relative standard deviation range of 0.2 and 0.5%, respectively, for both the dye and the permanganate. The proposed photometer might be an economically viable alternative to spectroscopic analysis, especially in teaching laboratories with limited financial resources or lacking in highly qualified personnel. / Um fotômetro portátil e de baixo custo é proposto neste trabalho. Esse instrumento utiliza um diodo emissor de luz (LED-Light Emitting Diode) tricolor como fonte de radiação nos comprimentos de onda do máximo de emissão de 480 (azul), 534 (verde) e 630 nm (vermelho). Além disso, emprega um fototransistor com sensibilidade espectral na região do visível como fototransdutor, bem como um microcontrolador Arduino como unidade de controle. Seu desempenho analítico foi avaliado por meio de análises quantitativas baseadas em curvas analíticas, cujos modelos foram validados por meio da Análise de Variância (ANOVA). O instrumento foi aplicado à determinação do corante amarelo crepúsculo em amostras de refrigerantes e bebidas energéticas e de permanganato de potássio em amostras de medicamentos. Para fins de comparação, um espectrofotômetro comercial foi empregado para construir as curvas analíticas do instrumento de referência. Aplicando o teste t-emparelhado ao nível de 95% de confiança para os resultados de concentração obtidos com os dois instrumentos, observa-se que não houve diferença estatisticamente significativa. Ademais, resultados precisos nas estimativas das concentrações dos analitos foram obtidos sendo atestado pelo baixo desvio padrão relativo conjunto de 0,2 e 0,5%, respetivamente, para o corante e permanganato. O fotômetro proposto pode ser uma alternativa economicamente viável para análises espectrométricas, sobretudo, em laboratórios de ensino com poucos recursos financeiros e carentes de pessoal altamente qualificado.