CAPES / Passion fruit when processed to obtain the juice, the seeds and the pulp that separate the pith are removed, then getting the shell and the inside white (mesocarp), which is known to be rich in pectin (hemicellulose) Soluble fiber type (a bit more than 50% hemicellulose). Products found passion resulting from the processing of fruit juices in agribusiness, is on the market in passion fruit flour, which is rich in pectin, marketed as products rich in fiber. The peels of fruits consist primarily of carbohydrates, proteins and pectins, which allows the use thereof for the manufacture of sweets, can become a viable alternative to solve the waste disposal problem in addition to increasing their commercial value. The objective of this study was to use passion fruit peel and albedo for the development of a mixed flour precooked rice flour and passion fruit using extrusion technology and then use it as ingredients for producing a beverage, with and without gluten high fiber content. The experimental design was of the type central composite by three factors and verified the effect of these three temperature levels in the last extrusion zone (140, 160 and 180 ? C); Moisture flour (16, 17, 18%) and percentage of passion fruit flour/rice (5:95, 10:90 and 15: 85%). They were carried out physico-chemical analysis, microbilogicas, rheological and sensory in extruded flours and in the elaborate drinks. In general, the results obtained in this study show that passion fruit peel, by-product the juice and pulp industry, could be used as a source of fiber. Its incorporation in food formulation must address their physical, chemical and sensory, to ensure its best use and acceptance among consumers. The results showed that the composition of view flours have significant nutritional value, for both the protein content and to the profile of minerals. The results of microbiological analysis showed that all blends (F1, F6, F10 and F19) were within the microbiological standards recommended by the RDC 12 for this category of products and are fit for human consumption until 45 days of manufacture in temperature environment. Thus, these flours are processed by extruding into an excellent alternative to inclusion of functional ingredients in the diet, may even be used in the preparation of drinks, showing that there acceptability and preference using the same stabilizers pectin and carboxymethylcellulose. / O maracuj? quando processado para obten??o do suco, as sementes e a polpa que as separam do mesocarpo s?o removidas, ficando ent?o a casca e a parte interna de cor branca (mesocarpo), a qual ? conhecida por ser rica em pectina (hemicelulose), fibra do tipo sol?vel (um pouco mais de 50% em hemicelulose). Dos produtos encontrados de maracuj? resultante do processamento de frutas na agroind?stria de sucos, encontra-se no mercado a farinha de maracuj?, a qual ? rica em pectina, comercializados como produtos ricos em fibra. As cascas das frutas s?o constitu?das basicamente por carboidratos, prote?nas e pectinas, o que possibilita o aproveitamento das mesmas para a fabrica??o de doces, podendo se tornar uma alternativa vi?vel para resolver o problema da elimina??o dos res?duos al?m de aumentar seu valor comercial. O objetivo deste trabalho foi utilizar casca e albedo de maracuja para o desenvolvimento de uma farinha mista pr?-cozida de farinha de arroz e maracuja utilizando a tecnologia de extrus?o e posteriormente us?-la como ingredientes para a produ??o de uma bebida, sem gl?ten com e alto teor de fibra. Foi utilizado o delineamento experimental do tipo composto central rotacional por tr?s fatores e verificado o efeito desses tr?s n?veis de temperatura na zona de extrus?o ?ltimo (140, 160 e 180 ? C); umidade farinhas (16, 17, 18%), e percentagem de farinha maracuj? / arroz (5:95, 10:90 e 15: 85%). Foram realizadas analises fisico-qu?micas, microbilogicas, reol?gicas e sensorial nas farinhas extrudadas e nas bebidas elaboradas. Em geral, os resultados obtidos no presente estudo demonstram que a casca do maracuj?, coproduto da ind?stria de sucos e polpas, poderia ser utilizada como fonte de fibras. Sua incorpora??o na formula??o de alimentos deve atentar as suas caracter?sticas f?sicas, qu?micas e sensoriais, para garantir seu melhor aproveitamento e aceita??o entre os consumidores. Os resultados mostraram que do ponto de vista da composi??o as farinhas possuem consider?vel valor nutricional, tanto para o teor de prote?nas como para o perfil de minerais. Os resultados das an?lises microbiol?gicas mostraram que todas as misturas (F1, F6, F10 e F19) encontravam-se dentro dos padr?es microbiol?gicos preconizados pela RDC n? 12 para esta categoria de produtos, estando aptas ao consumo humano at? os 45 dias de fabrica??o em temperatura ambiente. Assim, estas farinhas processadas por extrus?o constituem-se em uma excelente alternativa de inclus?o de ingredientes funcionais na dieta, podendo ser utilizada inclusive na elabora??o da bebidas, mostrando que houve aceitabilidade e prefer?ncia das mesmas utilizando estabilizantes com pectina e carboximetilcelulose.

Submitted by Sara Ribeiro (sara.ribeiro@ucb.br) on 2017-06-29T14:08:20Z No. of bitstreams: 1 DanielleKarineBarbosaOliveiraDissertacao2016.pdf: 1766508 bytes, checksum: 75bf16e7cc732c8cbeefaaf22c395ab5 (MD5) / Approved for entry into archive by Sara Ribeiro (sara.ribeiro@ucb.br) on 2017-06-29T14:08:37Z (GMT) No. of bitstreams: 1 DanielleKarineBarbosaOliveiraDissertacao2016.pdf: 1766508 bytes, checksum: 75bf16e7cc732c8cbeefaaf22c395ab5 (MD5) / Made available in DSpace on 2017-06-29T14:08:37Z (GMT). No. of bitstreams: 1 DanielleKarineBarbosaOliveiraDissertacao2016.pdf: 1766508 bytes, checksum: 75bf16e7cc732c8cbeefaaf22c395ab5 (MD5) Previous issue date: 2016-06-17 / Aging is defined as a complex process, which can undergo several changes as a result of the genetic and environmental factors, characterized by changes in morphological and physiological functions at all levels in the body. Among the environmental factors, diet plays an important role in the degenerative processes that are related to senescence, resulting in a progressive decline in physiological capacity and increased susceptibility and vulnerability to diseases typical of aging, such as chronic non communicable diseases. Much of the incidence of these diseases is associated with poor habits of living and eating people. As a result, they may experience increased blood pressure, overweight, obesity, hyperglycemia and hyperlipidemia. The use of stored natural foods in regular diet of these individuals as dietary fiber, found especially in legumes and fruits, has proved to be an alternative in reducing the risk factors for these diseases. Among these foods highlights the species Passiflora edulis. The use of flour from the bark of this species, also known as passion fruit as a food ingredient, is a great economical option for the use of this byproduct, considering that has several health benefits such as the ability to reduce cholesterol and blood glucose levels in the organism. Allied to this, various research has developed preparations with the use of the flour of the yellow passion fruit peel, making this product sensuously accepted among consumers. Allied to this, various research has developed preparations with the use of the flour of the yellow passion fruit peel, making this product sensuously accepted among consumers. Objectives: This study aimed to evaluate a group of CCI / UCB elderly, the intake of fiber and propose two savory preparations containing flour from the bark of yellow passion fruit as a functional food ingredient and verify the acceptability of the preparations. Methods: First, we analyzed the daily intake of fiber from goers elderly Elderly Community Centre (JRC) of the Catholic University of Brasilia (UCB) through the record 24 (24HR). For the choice of test-preparations were used data from history and 24hR the elderly. The foods selected for insertion of the fiber were the eggplant pie and tapioca. Sensory analysis was performed by 34 untrained panelists, and involved two types of affective tests: assessment of overall impression, using the nominal hedonic scale of nine points, and evaluation of intention to use seven points. For the evaluation of 24HR and preparations, we used the Virtual Nutri Plus?? software. Results: It was observed that all of the sample men ingest an average of fibers 12.71 ?? 5,62g / day, 57.64% below the recommended (30g) and only two women (6.7%) reached the recommendation daily total fiber (21g). The rest of the female sample ingests on average 11.86 ?? 4,84g / day, 43.52% below the recommended fiber value. The inclusion of flour peel of Passiflora edulis (FCPE) in preparing the eggplant pie and tapioca showed acceptance, averaging 8.06 ?? 1.39 and 8.41 ?? 0.99, respectively. Attitude scale tests confirmed that most always consume tapioca (64.7%) and eggplant cake (61.8%). The results of the acceptability index showed the feasibility of addition of passion fruit flour in usual preparations of the elderly with 89.55% for eggplant pie and 93.44% for tapioca. All preparations after insertion of FCP and obtained 3g fiber / 100g of prepared foods, which characterizes a food source of fiber. / O envelhecimento ?? definido como um processo complexo, que pode sofrer v??rias altera????es em decorr??ncia dos fatores gen??ticos e ambientais, caracterizado por modifica????es nas fun????es morfol??gicas e fisiol??gicas em todos os n??veis do organismo. Dentre os fatores ambientais, a alimenta????o desempenha um papel importante nos processos degenerativos que est??o ligados a senesc??ncia, culminando em um decl??nio progressivo na capacidade fisiol??gica e no aumento da suscetibilidade e vulnerabilidade a doen??as t??picas do envelhecimento, como as doen??as cr??nicas n??o transmiss??veis. O uso de alimentos naturais inseridos na alimenta????o habitual dessa popula????o como a fibra alimentar, que possui efeito redutor nos ??ndices glic??micos e colesterol??micos, tem demonstrado ser uma alternativa na redu????o dos fatores de riscos para essas doen??as. Dentre esses alimentos destaca-se o maracuj??, especialmente a esp??cie Passiflora edulis. A utiliza????o da farinha da casca desta esp??cie, tamb??m conhecido como maracuj?? amarelo como ingrediente aliment??cio, representa uma ??tima op????o econ??mica para o aproveitamento desse subproduto, tendo em vista que apresenta diversos benef??cios ?? sa??de, como a capacidade de reduzir os n??veis de colesterol e glicemia no organismo. Este estudo teve como principal objetivo avaliar em um grupo de idosos do Centro de Conviv??ncia de Idosos/Universidade Cat??lica de Bras??lia, a ingesta de fibras e propor duas prepara????es salgadas contendo a farinha da casca do maracuj?? amarelo como ingrediente aliment??cio funcional e verificar a aceitabilidade das prepara????es. Inicialmente, analisou-se a ingesta de fibra di??ria dos idosos frequentadores do Centro de Conviv??ncia do Idoso (CCI) da Universidade Cat??lica de Bras??lia (UCB) atrav??s do recordat??rio 24h (R24h). Para a escolha das prepara????es-teste foram utilizados dados da anamnese e dos R24h dos idosos. Os alimentos selecionados para inser????o da fibra foram a torta de jil?? e a tapioca. A an??lise sensorial foi realizada por 34 provadores n??o treinados, e envolveu dois tipos de testes afetivos: avalia????o da impress??o geral, com uso da escala hed??nica nominal de nove pontos, e avalia????o de inten????o de consumo de sete pontos. Para a avalia????o dos R24h e das prepara????es, utilizouse o software Virtual Nutri Plus??. Observou-se que todos os homens da amostra ingerem uma m??dia de fibras de 12,71??5,62g/dia, 57,64% abaixo do recomendado (30g) e apenas duas mulheres (6,7%) atingiram a recomenda????o di??ria de fibras totais (21g). O restante da amostra feminina ingere em m??dia 11,86??4,84g/dia, 43,52% abaixo do valor recomendado de fibras. A inclus??o de Farinha da Casca da Passiflora edulis na prepara????o da torta de jil?? e tapioca apresentou alta aceita????o, com m??dia de 8,06 ??1,39 e 8,41??0,99, respectivamente. Os testes de escala de atitude confirmaram que, a maioria consumiria sempre a tapioca (64,7%) e a torta de jil?? (61,8%). Os resultados referentes ao ??ndice de aceitabilidade mostraram a viabilidade da adi????o da farinha de maracuj?? em prepara????es habituais dos idosos com 89,55% para a torta de jil?? e 93,44% para a tapioca. Todas as prepara????es ap??s a inser????o da FCPe obtiveram mais de 3g de fibras/100g de alimentos preparados, o que as caracteriza como fontes de fibras, de acordo com a legisla????o brasileira.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-02-04T23:03:25Z No. of bitstreams: 1 MariaSusanaSilva_TESE.pdf: 6744977 bytes, checksum: 2a8c2506ef32d61f3992dba778ac3ec1 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2016-02-04T23:08:50Z (GMT) No. of bitstreams: 1 MariaSusanaSilva_TESE.pdf: 6744977 bytes, checksum: 2a8c2506ef32d61f3992dba778ac3ec1 (MD5) / Made available in DSpace on 2016-02-04T23:08:50Z (GMT). No. of bitstreams: 1 MariaSusanaSilva_TESE.pdf: 6744977 bytes, checksum: 2a8c2506ef32d61f3992dba778ac3ec1 (MD5) Previous issue date: 2015-02-02 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / O aumento da consci?ncia ambiental, maximizando a biodegradabilidade e minimizando a ecotoxicidade, ? a for?a motriz principal para os novos desenvolvimentos tecnol?gicos. Deste modo, os lubrificantes biodegrad?veis utilizados em ?reas ambientalmente sens?veis podem ser mais explorados. O objetivo desse trabalho foi obter novos biolubrificantes a base de ?leo de maracuj? (Passiflora edulis Sims f. flavicarpa Degener) e de moringa (Moringa oleifera Lamarck), in natura e epoxidados e otimizar o uso de um novo pacote de aditivos atraves da metodologia de planejamento experimental para sua utiliza??o como fluido hidr?ulico. Na primeira etapa do trabalho foi realizada a otimiza??o do processo de epoxida??o dos ?leos utilizando o planejamento experimental fracionado 24-1 , variando a temperatura, tempo de rea??o, raz?o molar de ?cido f?rmico e a raz?o molar de per?xido de hidrog?nio. Em seguida, foi investigada a seletividade, termodin?mica e a cin?tica da obten??o dos dois ep?xidos a 30, 50 e 70 ?C. Os resultados dessa primeira etapa confirmaram que para a epoxida??o do ?leo de maracuj? s?o necess?rias 3 horas de rea??o, 30 ?C e uma raz?o H2O2/C=C/HCOOH (1:1:1) e para o ?leo de moringa foram necess?rias 3 horas de rea??o, 30 ?C e uma raz?o de H2O2/C=C/HCOOH (1:1:1,5). Os resultados das convers?es finais foram iguais a 83,09% (?0,3) para o ep?xido de ?leo de maracuj? e 91,02% (?0,4) para o ep?xido do ?leo de moringa. Em seguida, foi feito o planejamento experimental fatorial 23 para avaliar quais as melhores concentra??es do inibidor de corros?o e antidesgaste (IC), antioxidante (BHA) e extrema press?o (EP). Os biolubrificantes obtidos nessa etapa foram caracterizados segundo as normas DIN 51524 (Part 2 HLP) e DIN 51517 (Part 3 CLP). O processo de epoxida??o dos ?leos foi capaz de melhorar a estabilidade oxidativa e diminuir o ?ndice de acidez total quando comparados aos ?leos in natura. Em termos de desempenho f?sico-qu?mico como lubrificantes, o melhor fluido foi o ep?xido do ?leo de moringa aditivado (EMO-ADI), seguido do ep?xido do ?leo maracuj? aditivado (EMA-ADI) e, por ?ltimo, o ?leo de maracuj? in natura sem aditivos (OMA). Para finalizar, foi feita a investiga??o de seus comportamentos tribol?gicos sob condi??es de lubrifica??o lim?trofe. O desempenho tribol?gico dos lubrificantes desenvolvidos foi analisado em um equipamento HFRR (High Frequency Reciprocating Rig) e atrav?s da medi??o do coeficiente de atrito, que ocorre durante o contato e a forma??o do filme lubrificante, durante o ensaio. O desgaste foi avaliado atrav?s de microscopia ?ptica e microscopia eletr?nica de varredura (MEV). Observou-se que, em todos os ensaios, foi formado um filme lubrificante e que a adi??o de EP e IC nas bases vegetais de ?leo de maracuj? e moringa in natura n?o ocasionou uma redu??o significativa no desgaste. Os biolubrificantes desenvolvidos a partir de ?leo de maracuj? e moringa modificados via epoxida??o apresentaram propriedades tribol?gicas superiores aos fluidos comerciais testados, mostrando serem potenciais lubrificantes para substitui??o dos fluidos comerciais de base mineral. / With the increasing environmental awareness, maximizing biodegradability and minimizing ecotoxicity is the main driving force for new technological developments. Thus, can be developed new biodegradable lubricants for use in environmentally sensitive areas. The aim of this study was to obtain new bio-lubricants from passion fruit (Passiflora edulis Sims f. flavicarpa Degener) and moringa (Moringa oleifera Lamarck) epoxidized oils and develop a new additive package using experimental design for their use as a hydraulic fluid. In the first stage of this work was performed the optimization of the epoxidation process of the oils using fractional experimental design 24-1 , varying the temperature, reaction time, ratio of formic acid and hydrogen peroxide. In the second step was investigated the selectivity, thermodynamics and kinetics of the reaction for obtaining the two epoxides at 30, 50 and 70 ?C. The result of the experimental design confirmed that the epoxidation of passion fruit oil requires 2 hours of reaction, 50 ?C and a ratio H2O2/C=C/HCOOH (1:1:1). For moringa oil were required 2 hours reaction, 50 ?C and a ratio of H2O2/C=C/HCOOH (1:1:1.5). The results of the final conversions were equal to 83.09% (? 0.3) for passion fruit oil epoxide and 91.02 (?0,4) for moringa oil epoxide. Following was made the 23 factorial design to evaluate which are the best concentrations of corrosion inhibitor and anti-wear (IC), antioxidant (BHA) and extreme pressure (EP) additives. The bio-lubricants obtained in this step were characterized according to DIN 51524 (Part 2 HLP) and DIN 51517 (Part 3 CLP) standards. The epoxidation process of the oils was able to improve the oxidative stability and reduce the total acid number, when compared to the in natura oils. Moreover, the epoxidized oils best solubilized additives, resulting in increased performance as a lubricant. In terms of physicochemical performance, the best lubricant fluid was the epoxidized moringa oil with additives (EMO-ADI), followed by the epoxidized passion fruit oil with additives (EPF-ADI) and, finally, the passion fruit in natura oil without additives (PFO). Lastly, was made the investigation of the tribological behavior under conditions of boundary lubrication for these lubricants. The tribological performance of the developed lubricants was analyzed on a HFRR equipment (High Frequency Reciprocating Rig) and the coefficient of friction, which occurs during the contact and the formation of the lubricating film, was measured. The wear was evaluated through optical microscopy and scanning electron microscopy (SEM). The results showed that the addition of extreme pressure (EP) and anti-wear and corrosion inhibitor (CI) additives significantly improve the tribological properties of the fluids. In all assays, was formed a lubricating film that is responsible for reducing the coefficient of metal-to-metal wear. It was observed that the addition of EP and IC additives in the in natura vegetable oils of passion fruit and moringa did not favor a significant reduction in wear. The bio-lubricants developed from passion fruit and moringa oils modified via epoxidation presented satisfactory tribological properties and shown to be potential lubricants for replacement of commercial mineral-based fluids.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-06-29T18:35:24Z No. of bitstreams: 1 2016 - Elisabete Maria da Gra?a Costa do Nascimento.pdf: 1991326 bytes, checksum: cc5f12994a8bca0da10c49a977a74e39 (MD5) / Made available in DSpace on 2017-06-29T18:35:24Z (GMT). No. of bitstreams: 1 2016 - Elisabete Maria da Gra?a Costa do Nascimento.pdf: 1991326 bytes, checksum: cc5f12994a8bca0da10c49a977a74e39 (MD5) Previous issue date: 2016-02-26 / CAPES / Brazil is the largest producer and consumer in the world passion fruit and their production is growing every year due to the good acceptance of its juice. Passion fruit juice is a small part of the fruit and the peels presents a problem for the environment, loss of material rich in fiber and loss than may pose as a gain for the economy. The aim of this study was to present a safe possibility for exploitation and processing of passion fruit peel. For this was done drying with application of ultrasound(SCUS) on the drying kinetics and also tested the antioxidant property and quantified the cyanogenic glycosides. Bioassay with Artemia salina was undertaken to determine and assess the lethal dose for 50% of the population of A. salina (LD50). The cyanogenic glycosides Amygdalin and prunasin in passion fruit peel flour sample sold in the Rio de Janeiro market were quantified in samples processed by Lyophilization (L), processed by convective drying (SC) and samples submitted to the thermoplastic extrusion process(ET). Major benefits have been found in the use of passion fruit peel as an ingredient as the decrease of glucose levels in blood and cholesterol, anti-inflammatory action and other. The dietary fiber content was quantified by various authors and ranged 35-90% and these findings have encouraged the development of several products, for example, breakfast cereal, diets cookie, sweet biscuits, pasta, cereal bars and candies in syrup added flour of the passion fruit peel, and others, but few studies consider the quantification of residual cyanogenic as an important part of the evaluation. The cyanotic toxicity of some plants has been well established by epidemiological studies and exposure to cyanogenicglycosides food, from acute or chronic form, can cause neuropathology, goiter, cretinism endemic and sometimes death. It was carried out as a strategy for studying processes in the best conditions to obtain security for toxic levels of cyanogenic and preservation of bioactive compounds in the tested processes. For quantification of Amygdalin glycosides and prunasin were used high-performance liquid chromatography. The tests to evaluate the antioxidant activity were made using the method for the reduction of iron (Ferric-Reducing Ability Power (FRAP)) and by the measure of total phenolic compounds against the Folin Ciocalteu reagent. The result of drying with ultrasound coupled at the lower temperatures tested affected the kinetic accelerating the process and preserved better antioxidant capacity. The microstructure also revealed that during the drying process wrinkling of matrix cells behave more evenly going in the same direction and drying without the use of ultrasound cells show a more disorganized wrinkling. The results for A. salina bioassay showed that the LD50 for potassium cyanide was 2.83 mg kg-1 and passion fruit peels in natura 397.30 mg kg-1. The results of the quantification Amygdalin and prunasin for passion fruit peels drying process showed that only the sample with ultrasound coupled drying at a temperature of 40?C and had only one commercial levels below Brazilian ANVISA standards. The general conclusion was that there are not enough studies to prove that the use of passion fruit peel flour is harmless to human health and that exposure to cyanogenic, even at low levels, can provide a public health problem in Brazil. / O Brasil ? o maior produtor e consumidor de maracuj? do mundo e sua produ??o vem crescendo a cada ano devido ? boa aceita??o do seu suco. O suco de maracuj? representa uma pequena parte do fruto e a casca dele apresenta um problema para o meio ambiente, perda de material rico em fibras e perda do que ele pode representar como ganho para economia do pa?s. O objetivo desse estudo foi apresentar uma possibilidade segura para aproveitamento e processamento da casca do maracuj?. Para isso foi feito uma secagem com aplica??o do ultrassom (SCUS) sobre cianog?nicos. Foi feito um bioensaio com Artemia salinapara determinar e avaliar a dose letal para 50% da popula??o de A. salina (DL50). Foram quantificados os glicos?deos cianog?nicos Amigdalina e Prunasina em amostra de farinha de cascas de maracuj? vendidos no mercado do Rio de Janeiro, em amostras processadas por liofiliza??o (L), processadas por secagem convectiva (SC) e amostras submetidas ao processo de extrus?o termopl?stica (ET). Grandes benef?cios t?m sido encontrados no uso da casca do maracuj? como ingrediente como a diminui??o dos n?veis de glicose no sangue e de colesterol, a??o anti-inflamat?ria e outras. O teor de fibra alimentar foi quantificado por v?rios autores e variaram de 35 a 90% e esses achados t?m incentivado o desenvolvimento de diversos produtos como, por exemplo, cereal matinal, cookie diets, biscoitos doces, massa aliment?cia, barra de cereais e doces em calda adicionados da farinha da casca de maracuj?, e outros, por?m poucos estudos consideram a quantifica??o dos cianog?nicos residuais como parte importante da avalia??o. A toxicidade cianog?nica de alguns vegetais j? foi bem estabelecida por estudos epidemiol?gicos e a exposi??o a alimentos que cont?m glicos?deos cianog?nicos de forma aguda ou cr?nica pode causar neuropatologias, b?cio, cretinismo end?mico e algumas vezes morte. Assim, foi realizado como estrat?gia para o estudo processamentosnas melhores condi??espara se obter a seguran?a quanto aos n?veis t?xicos de cianog?nicos e a preserva??o dos compostos bioativos nos processos testados.Para quantifica??o dos glicos?deos Amigdalina e Prunasina foi utilizada cromatografia liquida de alta efici?ncia. Os testes para avaliar a atividade antioxidante foram feitos atrav?s do m?todo pela redu??o do ferro (Ferric-Reducing Ability Power (FRAP)) e pela medida dos compostos fen?licos totais frente ao reagente Folin Ciocalteu. O resultado da secagem com ultrassom acoplado nas mais baixas temperaturas testadas afetou a cin?tica acelerando o processo e preservou melhor a capacidade antioxidante. A microestrutura revelou tamb?m que durante o processo de secagem o enrugamento das c?lulas da matriz se comportam mais uniformemente acontecendo na mesma dire??o e na secagem sem o uso do ultrassom as c?lulas mostram um enrugamento mais desorganizado. Os resultados para o bioensaio com A. salina mostraram que a DL50 para cianeto de pot?ssio foi de 2,83 mg kg-1e para cascas de maracuj? in natura de 397,30 mg kg-1. Os resultados da quantifica??o de Amigdalina e Prunasina para os processos de secagem de cascas de maracuj? mostraram que apenas a amostra com secagem com ultrassom acoplado na temperatura de 40?C e uma comercial tiveram n?veis abaixo dos padr?es brasileiros da ANVISA. A conclus?o geral foi que n?o existem estudos suficientes que comprovem que a utiliza??o da farinha de casca de maracuj? ? in?cua ? sa?de humana e que uma exposi??o aos cianog?nicos, mesmo que em baixos n?veis, pode oferecer um problema de sa?de p?blica para o Brasil.

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-04-10T15:37:36Z No. of bitstreams: 1 2010 - Gabriela Fernandes Samico.pdf: 726920 bytes, checksum: 6b47b0e0b5e09678a7fcd0004c798bd6 (MD5) / Made available in DSpace on 2018-04-10T15:37:36Z (GMT). No. of bitstreams: 1 2010 - Gabriela Fernandes Samico.pdf: 726920 bytes, checksum: 6b47b0e0b5e09678a7fcd0004c798bd6 (MD5) Previous issue date: 2010-05-13 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, CAPES, Brasil. / The passionfruit (Passiflora edulis, F. flavicarpa, Deg) it is fruit originary of America Tropical, that deserves prominence for the sensorial characteristics of the juice that produces, traditionally consumed in natural way or industrialized, being important source of minerals and vitamins, as calcium, phosphorous and vitamin C. Brazil is the main producing and consuming country of passionfruit. The excellent acceptance of this juice has been responsible for the increment of culture of passionfruit, the industries extracting machines only use to advantage the pulp, that represents about 30% of the weight of the fruit, the remain, peel and seeds, that according to some authors, 70% of the all up weight correspond, when used in the feeding of animals are not thrown in the garbage, without no treatment, causing serious problems to the ecosystem, with consequences in the health of the bordering population. This work had objective to develop technology for oil obtention of seeds of passionfruit feeding human being and to characterize its physical and chemical properties, and to evaluate proteinic and energy the mineral content, of the defatted deeds, effluent of this process and uses it in the cookie elaboration. The analyses had disclosed that the seed of passionfruit partially dehydrated contained 1.7% of oil, consisting of 14,64% of oleic acid and 69.73% of linoleic acid. Tests of oxidation of this fraction showed that the OSI of this oil was of 11h. The defatted seeds have 8.44% of humidity on average, 0.71% of reducing carbohydrates, 1.82% of not reducing carbohydrates, 4.22% of starch, 31.42% of protein, 1.18% of lipids, 3.64% of soluble fibers, 64.30% of insoluble fibers and 1.38% of leached ashes. The sensorial tests show the preference for the formularization that contained 8% of Flour of seed taken away the fat of passionfruit. The perspective of exploitation of this residue of the manufacter process, will become the agro-industrial one of passionfruit more income-producing, since they also exist alternative viable of exploitation of the rind, with this, is possible to implant in the agroindustry of passionfruit, so dreamed clean technology. / O maracuj? (Passiflora edulis, f. flavicarpa, Deg) ? um fruto origin?rio da Am?rica Tropical, que merece destaque pelas caracter?sticas sensoriais do suco que produz,, tradicionalmente consumido ao natural ou industrializado, sendo importante fonte de minerais e vitaminas, como c?lcio, f?sforo e vitamina C. O Brasil ? o principal pa?s produtor e consumidor de maracuj?-amarelo. A excelente aceita??o desse suco tem sido respons?vel pelo incremento de cultivo de maracuj?, que para sua obten??o, as ind?strias extratoras aproveitam somente a polpa, que representa cerca de 30% do peso do fruto, o restante, casca e sementes, que segundo alguns autores, correspondem a 70% do peso total, quando n?o utilizadas na alimenta??o de animais s?o jogadas no lixo, sem nenhum tratamento, causando s?rios problemas ao ecossistema, com reflexos na sa?de das popula??es lim?trofes aos descartes. Este trabalho teve como objetivo desenvolver tecnologia para obten??o de ?leo de sementes de maracuj? para alimenta??o humana e caracterizar suas propriedades f?sicas e qu?micas, e avaliar o conte?do mineral, prot?ico e energ?tico da torta desengordurada, efluente desse processo e utiliza-lo na elabora??o de biscoito tipo ?cookie?. As an?lises revelaram que a semente de maracuj? parcialmente desidratada continha 26% de ?leo, constitu?do de 14,64% de ?cido ol?ico e 69,73% de ?cido linol?ico. Testes de oxida??o desta fra??o mostraram que o ?ndice de estabilidade oxidativa deste ?leo foi de 11horas. A torta possui em m?dia 8,44 % de umidade, 0,71% de glic?dios redutores, 1,82% de glic?dios n?o redutores, 4,22% de amido, 31,42% de prote?na, 1,18% de lip?deos, 3,64% de fibras sol?veis, 64,30% de fibras insol?veis e 1,38% de cinzas. Os testes sensoriais apresentaram a prefer?ncia pela formula??o que continha 8% de Farinha de semente desengordurada de maracuj?. A perspectiva de aproveitamento desse res?duo do processo fabril, tornar? a agroindustrial do maracuj? mais rent?vel, j? que existem tamb?m alternativas vi?veis de aproveitamento das casca, com isso, ? poss?vel implantar no agroneg?cio do maracuj?, a t?o sonhada tecnologia limpa.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2018-08-30T16:36:02Z No. of bitstreams: 1 2009 - Aldir Carlos Silva.pdf: 1230710 bytes, checksum: 56dbab398ff37045b73bd259ab1a15ac (MD5) / Made available in DSpace on 2018-08-30T16:36:02Z (GMT). No. of bitstreams: 1 2009 - Aldir Carlos Silva.pdf: 1230710 bytes, checksum: 56dbab398ff37045b73bd259ab1a15ac (MD5) Previous issue date: 2009-03-06 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / Aluminum tolerance studies in seedlings of Passion fruit (cvs. IAC-273/277, IACPaulista, IAC-275, FB-100) and Carica papaya (cvs.Taiung, Golden, Gran Golden, Baixinho de Santa Amalia) were performed in a growth chamber at the Laboratories of Chemistry of the Rhizosphere and Seeds of the Department of Fitotecnia, of University Federal Rural of Rio Janeiro, Institute of Agronomy. Experiments with different concentrations of Al were conducted in nutrient solution simple (with Ca) and complete, with the aims to analyze the tap root length, ratio of root lengths, relative root elongation, diameter of root and stem and effect of stains. Also were conducted experiments with seeds soaked in different concentration of Al to verify the percentage of germination, seedlings normal and abnormal. The use of simple nutrient solution was not satisfactory to shown the performance of seedlings of papaya. In passion fruit both nutrient solutions can be used in short term experiment. Over the concentration of 160?M of Al occurred effect of toxicity in root of seedlings of passion fruit and papaya, but at concentrations lower that 80?M there were stimulus of growth. The tap root length was the more efficient parameter to compare root toxicity. The soaking of seeds in the solution of aluminum did not affect the germination, root tap emission and the growth of seedlings until 1280?M. With the increased of time of contact with the Al solution, the young roots have been injured especially in papaya seedlings. The use of stains pyrocatechol violet and hematoxylin were both efficient to determinate the aluminum tolerance in papaya and passion fruit, but just pyrocatechol violet could compare the doses used, produced a color gradient with increasing concentration of aluminum. With the use of hematoxylin was only possible to separate the high concentrations of low concentrations of aluminum. The best passion fruit cultivar was IAC 273/277and papaya was Tainung / Os estudos da toler?ncia ao alum?nio em pl?ntulas de maracuj? (cvs. IAC-273/277, IACPaulista, IAC-275, FB-100) e mam?o (cvs.Tainug, Golden, Gran Golden, Baixinho de Santa Am?lia) foram realizados, em c?mara de crescimento nos Laborat?rios de Qu?mica da Rizosfera e Laborat?rio de Analise de Sementes, Departamento de Fitotecnia, Instituto de Agronomia da Universidade Federal Rural Rio de Janeiro. Foram realizados experimentos com diferentes concentra??es de alum?nio em solu??o nutritiva simples (com c?lcio) e completa, para analise do crescimento radicular utilizando os par?metros comprimento radicular, taxa de crescimento radicular, elonga??o radicular relativa, di?metro do colo, di?metro de ?pice da raiz principal bem como testes com corantes. Foi tamb?m realizado estudos do efeito da embebi??o das sementes com solu??es de alum?nio para verificar o efeito na porcentagem de germina??o, pl?ntulas normais e anormais, e n?o germinadas. O uso da solu??o nutritiva simples para realizar testes de curta dura??o de contacto ao alum?nio, n?o foi satisfat?rio para mam?o, sendo mais adequado o uso de solu??o nutritiva completa. Em maracuj?, ambas as solu??es podem ser utilizadas. As pl?ntulas de maracuj? crescidas em solu??o simples com o aumento do tempo de contacto com alum?nio na solu??o, as ra?zes ficaram endurecidas. Em concentra??es acima de 160?M de alum?nio, ocorreu efeito fitotoxico, contudo em concentra??es menores que 80?M ocorreu at? aumento do crescimento radicular para mam?o e maracuj?. O comprimento radicular foi o mais eficiente par?metro indicador da toler?ncia ao alum?nio. A embebi??o das sementes em alum?nio n?o afetou a germina??o a emiss?o da raiz principal e o crescimento da pl?ntula at? a concentra??o da solu??o de embebi??o de 1280?M, mas a medida que aumentou o tempo de contato e a concentra??o de alum?nio, as ra?zes rec?m emitidas sofreram danos, principalmente as de pl?ntulas de mam?o. O uso dos corantes qu?micos violeta de pirocatecol e hematoxilina foram eficiente na determina??o da toler?ncia ao alum?nio em maracuj? e mam?o, mais somente o violeta de pirocatecol permitiu comparar as doses entre si, gerando um gradiente de colora??o com o aumento da concentra??o de alum?nio, com o uso da hematoxilina s? foi poss?vel separar as concentra??es altas das concentra??es baixas de alum?nio. As melhores cultivares nas condi??es testadas foi a IAC 273/277 de maracuj? e a cv Tainung de mam?o

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2016-12-29T17:01:51Z No. of bitstreams: 1 BriggidaDantasDeMoura_TESE.pdf: 2291552 bytes, checksum: 2fb9f82bd1437c5af48a519b0910e04e (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-01-02T19:38:29Z (GMT) No. of bitstreams: 1 BriggidaDantasDeMoura_TESE.pdf: 2291552 bytes, checksum: 2fb9f82bd1437c5af48a519b0910e04e (MD5) / Made available in DSpace on 2017-01-02T19:38:29Z (GMT). No. of bitstreams: 1 BriggidaDantasDeMoura_TESE.pdf: 2291552 bytes, checksum: 2fb9f82bd1437c5af48a519b0910e04e (MD5) Previous issue date: 2016-04-15 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / A crescente atividade industrial de beneficiamento de polpas de frutas ? respons?vel pela gera??o de uma quantidade significativa de subproduto na forma de res?duos, constitu?dos basicamente de semente, casca e baga?o da fruta. Tais res?duos ainda s?o pouco aproveitados e o seu descarte direto pode resultar em preju?zos ambientais consider?veis. Portanto, ? de grande interesse cient?fico e tecnol?gico o desenvolvimento de estrat?gias para agregar valor econ?mico a estes res?duos. A secagem, por ser um dos processos mais utilizados na preserva??o de produtos aliment?cios, representa uma alternativa interessante de aproveitamento dos res?duos, podendo gerar um material com potencial aplica??o na forma de ingrediente para ra??o animal. Neste trabalho, foi realizado um estudo de secagem do res?duo de maracuj? atrav?s de um secador rotat?rio com recheio de inertes e fluxo concorrente, operando com alimenta??o intermitente do material. Diferentes condi??es de intermit?ncia e de temperatura do ar de secagem foram estudadas experimentalmente com o objetivo de avaliar o comportamento de resposta na sa?da do secador das seguintes vari?veis: umidade do s?lido; umidade do ar; temperatura do ar; e massa produzida cumulativamente ao longo da secagem. Tamb?m, um modelo matem?tico do processo foi implementado com o objetivo de descrever o comportamento de resposta din?mica nas condi??es estudadas. Tal modelo matem?tico foi escrito com base nos balan?os de massa e energia das fases s?lido e g?s (ar de secagem), resultando num sistema de equa??es diferenciais parciais (EDP), onde as vari?veis do processo (umidade e temperatura do s?lido e do g?s) s?o dependentes do tempo e do espa?o (dire??o da coordenada axial do secador). As propriedades fisico-quimicas e composicional do res?duo de maracuj? foram avaliadas e permitiram inferir importantes par?metros necess?rios ao modelo matem?tico. Testes iniciais de secagem em camada delgada demonstraram que a cin?tica de secagem apresenta uma caracter?stica de taxa constante, com constante de secagem dependente linearmente da temperatura. Um comportamento similar foi verificado no ajuste do modelo matem?tico do secador rotat?rio com os dados experimentais, onde se observou que a constante de secagem no termo de transfer?ncia de massa tamb?m apresentou forte correla??o com a temperatura de opera??o. De um modo geral, os valores calculados pelo modelo matem?tico acompanharam adequadamente a evolu??o de resposta de todas as vari?veis do processo, para todas as condi??es estudadas. Analisando-se a influ?ncia das condi??es operacionais em rela??o aos par?metros do modelo, observou-se que a dispers?o axial e a velocidade do s?lido foram influenciadas moderadamente pela intermit?ncia de alimenta??o, enquanto a constante de secagem e o coeficiente convectivo de transfer?ncia de calor foram fortemente influenciados pela temperatura. A partir do ajuste do modelo matem?tico do secador com as condi??es experimentais estudadas, simula??es explorat?rias foram feitas usando o modelo matem?tico em diferentes vaz?es de alimenta??o do material, tanto em regime cont?nuo quanto intermitente. O prop?sito principal com tais simula??es foi de avaliar qual a caracter?stica dimensional de projeto (L/Dc) do secador capaz de garantir uma melhor produ??o de material e que atenda uma especifica??o de umidade do produto. Tais resultados demonstraram a capacidade do modelo matem?tico para avalia??o dimensional de projeto b?sico, podendo ser tamb?m aplicado tanto na otimiza??o do processo quanto na implementa??o de estrat?gias avan?adas de controle. / The industrial fruit pulp processing is responsible for the generation of a significant amount of by-product in waste form, consisting essentially of seed, husk and rest of the fruit. These subproducts are still underutilized and their direct discard may result in considerable environmental damage. Therefore, it is of great scientific and technological interest to develop strategies able to add economic value to these waste. Drying is one of the processes most used for preservation of food products and represents an alternative for use in fruit waste. Drying processes can produce materials with potential application, mainly in form of ingredient for animal food. In this work, a drying study of passion fruit waste was performed using a rotary dryer containing inert loading and operating in concurrent flow with intermittent feed of material. Different experimental conditions were studied for intermittent material feed and air temperature, in order to evaluate the response behavior at the dryer outlet, verifying the following variables: moisture content of material; air absolute humidity; air temperature; mass (produced cumulatively during drying). Also, a mathematical model of the process was developed and implemented in order to describe the dynamic response characteristics in the studied conditions. This mathematical model was written based on microscopic balance of mass and energy for solid and gas phases, resulting in partial differential equations (PDE), where the process variables (temperature and moisture for solid and gas) are dependent on the time and space. Some physicochemical and compositional properties of passion fruit waste were evaluated, allowing to infer important parameters for the mathematical model. Drying in thin layer showed that the drying kinetics presents a characteristic of constant rate dependent linearly with the drying temperature. A similar behavior was observed in fitting the mathematical model of rotary dryer with the experimental data. It was noted that the drying constant for the mass transfer term also presented a strong correlation with the operating temperature. In general, the values calculated by the mathematical model were adequate in respect to all response variables and for all conditions studied. Analyzing the influence of operating conditions with respect to the model parameters, it was observed that the axial dispersion and the velocity of the solid were influenced moderately by the feed intermittence, while the constant of drying and the convective coefficient of heat transfer were strongly influenced by the temperature. From the mathematical model adjusted with the experimental conditions, exploratory simulations were performed in both continuous and intermittent regime and assuming different conditions of flow for the material. The main purpose with such simulations was to investigate the dimensional design feature (L/Dc) of the dryer, able to ensure better production and to comply with a product moisture specification. These results demonstrated that the mathematical model is able to perform a dimensional evaluation in equipment design as well as it can be applied for process optimization and advanced process control.

Submitted by Ricardo Cedraz Duque Moliterno (ricardo.moliterno@uefs.br) on 2016-09-15T22:23:03Z No. of bitstreams: 1 Tese-Maria do Socorro.pdf: 2248544 bytes, checksum: 195ed518eb9bcdd7d8346e1af11ce2bc (MD5) / Made available in DSpace on 2016-09-15T22:23:03Z (GMT). No. of bitstreams: 1 Tese-Maria do Socorro.pdf: 2248544 bytes, checksum: 195ed518eb9bcdd7d8346e1af11ce2bc (MD5) Previous issue date: 2015-10-23 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Brazil is one of the main centers of genetic diversity and dispersion of the genus Passiflora. In the present work, several species and interspecific hybrids of Passiflora were characterized through cytogenetic techniques and ISSR markers, as well as these genotypes were evaluated for in vitro multiplication and establishment. Chromosomal preparations were submitted to conventional staining, CMA3/DAPI banding, FISH using 45S/5S rDNA probes and GISH. Genomic DNA of P. edulis and P. cincinnata were used as genomic probes in the GISH. Twenty ISSR primers were used for the characterization by molecular markers. Nodal segments of P. cincinnata, P. laurifolia, P. setacea and P. luetzelburgii were collected and evaluated in the WPM, DKM and MS culture media to establishment of in vitro culture; for in vitro multiplication, explants were inoculated in DKW culture media under different concentrations of BAP, KIN and 2iP cytokinins. The results showed 2n = 18 chromosomes for the species and hybrids, regular meiosis, one pair of 5S rDNA sites and two or three pairs of 45S rDNA sites co-localized with the CMA3+/DAPI- bands. It is the first chromosomal counting recorded for P. luetzelburgii. Three groups distinct of chromosomes were revealed by GISH. The hybrid origin and the relationship with the parental species were also confirmed by using of the ISSR markers. DKW culture medium provided the better development of the explants, P. cincinnata CPE16 showed the better in vitro morphogenetic response, and KIN showed to be more efficient in obtaining increased shoots length. / O Brasil ? um dos principais centros de dispers?o da variabilidade gen?tica do g?nero Passiflora. O presente trabalho objetivou caracterizar esp?cies e h?bridos interespec?ficos de Passiflora, atrav?s de t?cnicas citogen?ticas e por marcadores ISSR, al?m de avaliar o estabelecimento e multiplica??o in vitro de gen?tipos de maracujazeiro. Prepara??es citol?gicas foram submetidas ? an?lise convencional, dupla colora??o com os fluorocromos CMA3/DAPI, FISH utilizando como sonda DNAr 5S/45S e GISH. O DNA gen?mico de P. edulis e P. cincinnata foram utilizados como sondas gen?micas na GISH. Foram utilizados 20 primers ISSR na caracteriza??o por marcadores moleculares. Para o estabelecimento do cultivo in vitro, segmentos nodais de P. cincinnata, P. laurifolia, P. setacea e P. luetzelburgii foram coletados e avaliados em meio de cultura WPM, DKW e MS, para a multiplica??o in vitro, os explantes foram inoculados em meio DKW sob diferentes concentra??es de citocininas BAP, KIN e 2iP. Os resultados mostraram 2n = 18 cromossomos para as esp?cies e h?bridos, al?m de meiose regular, um par de s?tios de DNAr 5S e dois a tr?s pares de s?tios de DNAr 45S que co-localizaram as bandas CMA3+/DAPI-, sendo o primeiro registro de contagem para P. luetzelburgii. Na GISH foi observada a forma??o de tr?s grupos cromoss?micos distintos. A origem h?brida e a rela??o com as esp?cies parentais foram tamb?m confirmadas pelo uso dos marcadores ISSR. No cultivo in vitro, o meio DKW proporcionou melhor desenvolvimento dos explantes, em rela??o aos gen?tipos, P. cincinnata CPE16 mostrou melhor resposta morfog?nica in vitro e KIN mostrou-se mais eficiente para obten??o de brota??es com maiores comprimentos.

Made available in DSpace on 2014-12-17T14:13:35Z (GMT). No. of bitstreams: 1 BernardoMR.pdf: 260986 bytes, checksum: 17a4b2567679fec24073be98451b0953 (MD5) Previous issue date: 2008-03-25 / Blood constituents labelled with technetium-99m (99mTc) has been used with radiobiocomplexes in several procedures in nuclear medicine. Some natural and sintetic drugs are capable to interfere on the labeling of blood constituents with 99mTc, on the morphology of red blood cells (RBC) and on the biodistribution of radiobiocomplexes. The aim of this study was evaluate the effect of an extract of Passiflora edulis f. flavicarpa on the labeling of blood constituints with 99mTc, on the morphology of RBC and on the biodistribution of the radiopharmaceutical sodium perthecnetate in Wistar rats. On the in vitro studies the Passiflora edulis f. flavicarpa decreased significantly (p<0.05) the %ATI on plasma proteins and on the in vitro morhology of RBC, the passion fruit peel flour altered the shape and the perimeter/?rea ratio. On the in vivo estudies the extract did not altered the %ATI in blood constituents, and did not altered the shape of RBC. Although, on the biodistribution of the radiobiocomplex sodium perthecnetate (Na99mTcO4) this extract decreased significantly (p<0.05) the uptake in duodenum, spleen, p?ncreas and blood, and increased the uptake in stomach. It can be suggested that the effects presented by this extract could be a result of some substances contained in this extract that could alter the binding of 99mTc to plasma proteins, the morphology of RBC and the biodistribution of the radiobiocomplex sodium perthecnetate. This study was multidisciplinary experimental research. It was developed with the contribution of different Departments and Services of the Hospital Universit?rio Pedro Ernesto of the Universidade Estadual do Rio de Janeiro / Constituintes sang??neos marcados com tecn?cio-99m (99mTc) t?m sido utilizadas com radiobiocomplexos em procedimentos da Medicina Nuclear. Determinadas drogas naturais ou sint?ticas s?o capazes de interferir na marca??o de estruturas sang??neas com 99mTc, na morfometria de hem?cias e na biodisponibilidade de radiobiocomplexos. O objetivo deste estudo foi avaliar o efeito de um extrato de farinha da casca do maracuj? (Passiflora edulis f. flavicarpa) na marca??o de constituintes sangu?neos com 99mTc, na morfologia de hem?cias marcadas com 99mTc e na biodisponibilidade do radiobiocomplexo pertecnetato de s?dio. Nos estudos in vitro, o extrato foi capaz de diminuir significativamente (p<0,05) a fixa??o do 99mTc nas prote?nas plasm?ticas e tamb?m alterar a forma e a rela??o per?metro/?rea de hem?cias. Nos estudos in vivo, o extrato de farinha da casca de maracuj? n?o alterou a marca??o dos constituintes sangu?neos com 99mTc, assim como a forma de hem?cias marcadas com 99mTc. No estudo da biodisponibilidade do radiobiocomplexo pertecnetato de s?dio (Na99mTcO4), o extrato estudado aumentou significativamente (p<0,05) a capta??o no duodeno e ba?o, e diminuiu a capta??o do Na99mTcO4 no p?ncreas, est?mago e sangue. Os efeitos apresentados por este extrato podem ser derivados de subst?ncias presentes no extrato, que poderiam alterar a liga??o do 99mTc ?s prote?nas plasm?ticas, induzir altera??es morfol?gicas nas hem?cias e/ou a biodisponibilidade do radiobiocomplexo pertecnetato de s?dio.. Este trabalho foi desenvolvido em diferentes Departamentos e Servi?os da ?rea biom?dica do Hospital Universit?rio Pedro Ernesto, UERJ, atestando o car?ter multidisciplinar da pesquisa