A jaboticaba é uma fruta tipicamente brasileira, pertencente à família Myrtaceae, com grande potencial comercial. Este trabalho teve dois objetivos: (1) entre cinco espécies (Rajada, Coroa, Açu, Sabará e Paulista), quais seriam mais adequadas para consumo in natura, ou para utilização industrial. Para isso, foram avaliadas os aspectos de composição alimentar, sensoriais e pós-colheita dos frutos das cinco espécies, submetidas a armazenamento em diferentes temperaturas (20°C, 12°C 6°C). Num segundo experimento, a espécie Sabará, largamente cultivada, foi submetida aos tratamentos de raleamento de flores, frutos, de flores & frutos e controle (sem raleamento). Os frutos resultantes dos tratamentos, tiveram suas características físicas, químicas e sensoriais avaliadas tanto no fruto recém colhido quanto após armazenamento a 6°C. Durante o período de avaliação da vida-de-prateleira, parte dos frutos foi descascada e a polpa, sem sementes, foi congelada em nitrogênio líquido e armazenadas a -80ºC, para as análises de umidade, de carboidratos e de ácidos orgânicos. Os resultados mostram a superioridade dos atributos das espécies Paulista, e Sabará quanto aos açúcares e ácidos e conservação da qualidade durante o armazenamento, o que indica que são as mais adequadas para consumo in natura. Os teores de fibra alimentar indicam as espécies Rajada, Coroa, Paulista e Sabará como alimentos-fonte de fibra. O armazenamento dos frutos a baixa temperatura estendeu a vida-de-prateleira, sendo a temperaturas 6 °C a mais indicada na conservação dos atributos físico-químicos da jaboticaba. O segundo experimento mostrou que as frutas que sofreram tratamento do raleio tiveram o dobro da vida-de-prateleira em relação ao controle. As frutas que sofreram o raleio de \"flores & frutos\", tiveram os melhores resultados quanto a perda de massa fresca, quanto aos teores de ácidos orgânicos, açúcares solúveis e análise sensorial ao final do armazenamento. A prática do raleio combinada ao armazenamento a baixas temperaturas, propiciou a melhor vida-de-prateleira entre as condições experimentadas. Na avaliação sensorial, a amostra T3 também teve maior aceitabilidade entre os provadores. / Jaboticaba is a typical brazilian fruit that belongs to Myrtaceae family with a high trade potential. This work aimed two purpouses: (1) choose among five species (Rajada, Coroa, Açu, Sabará and Paulista) which of them could be the most appropriated to in natura consumption or which are most appropriated to industrial processing. Hence, fruits of these five species submitted to different temperatures (20°C, 12°C e 6°C) were evaluated about their nourishing, sensorial and postharvest composition. In a second experiment, the widely cultivated Sabará specie, was submitted to flower trimming, fruit trimming, flower & fruit trimming and control (without trimming). The recently harvested fruits obtained from those treatments were evaluated to their physical, chemical, and sensorial characteristics as well as the fruits stored at 6°C. During shelf-life evaluation period, part of the fruits were peeled. The pulps without seeds were frozen using Iiquid nitrogen and stored -80°C and analyzed subsequently to moisture, carbohydrate and organic acid contents. Results show the highest attributes of Paulista and Sabará species in terms of sugar and organic acid contents as well as storage quality, showing that they are most indicated to in natura consumption. Dietary fiber contents of Rajada, Coroa, Paulista and Sabará species indicated that they are good fiber sources. Low temperatures of storage extended fruits shelf-life, being 6°C the storage temperature most indicated to the conservation of jaboticaba physical-chemical attributes. The second experiment showed that fruits which were submitted to trimming treatment had shelflives two times longer than controls. Fruits that were submitted to \"flowers & fruits\" trimming had the best results about fresh mass loss, organic acids content, soluble sugar content and sensorial analysis at the end of storage. The trimming practice along with low temperatures of storage rendered the Best shelf-life among ali storage conditions tested. Sample T3 also showed the best acceptance among the testers.

MIB e Geosmina são os principais agentes causadores de gosto e odor em águas de abastecimento. O carvão ativado em pó (CAP) desempenha um ótimo papel na remoção de MIB e Geosmina, entretanto, estudos tem comprovado que sua capacidade de adsorção é consideravelmente prejudicada quando em contato com concentrações residuais de agentes oxidantes empregados na etapa de pré-oxidação. Com o objetivo de avaliar o efeito da presença de permanganato de potássio na fase líquida no processo de adsorção de MIB e Geosmina pelo CAP, este estudo foi desenvolvido combinando diferentes dosagens do agente oxidante (zero, 1 e 2 mg L-1 ) e CAP (20 e 40 mg L-1) visando a remoção de MIB e Geosmina. Observou-se uma redução nas concentrações residuais do permanganato de potássio na água, o que evidencia a existência de uma interação entre o agente oxidante e o CAP. A utilização do permanganato de potássio conjuntamente ao CAP mostrou-se prejudicial à remoção de MIB e Geosmina sendo que para a aplicação de 20 mg L-1 de CAP, a presença de 2 mg L-1 de agente oxidante na fase líquida provocou uma redução na remoção de MIB e Geosmina de cerca de 50%. A presença do permanganato de potássio na água, no entanto, não provocou alteração no tempo de contato necessário para a adsorção dos micropoluentes estudados no CAP. Fica evidente, portanto, a necessidade do controle da dosagem do agente oxidante a ser aplicado a fim de se evitar concentrações residuais que possam interagir com o CAP reduzindo sua capacidade de remoção de MIB e Geosmina. / MIB and Geosmin are the main agents causing taste and odor in domestic water supply. Powdered activated carbon (PAC) plays an important role in the removal of MIB and Geosmin, however, studies have shown that its adsorption capacity is considerably impaired when in contact with residual concentrations of oxidizing agents used in the pre-oxidation stage. This study evaluated the effect of adding potassium permanganate in the liquid phase during the adsorption of MIB and Geosmin to PAC. The removal of MIB and Geosmin was evaluated with different dosages of the oxidizing agent, potassium permanganate (zero, 1 and 2 mg L-1) and PAC (20 and 40 mg L-1). The results showed a reduction in the residual permanganate in water, indicating an interaction between the oxidizing agent and the PAC. The use of potassium permanganate together with PAC reduced the MIB and Geosmin removal. The addition of 20 mg L-1 of PAC, in the presence of 2 mg L-1 of oxidizing agent in the liquid phase reduced the removal of MIB and Geosmin by 50%. The contact time required for the adsorption of the micropollutants to PAC, however, was not affected by the presence of potassium permanganate in the water. Therefore, the need to control the oxidizing agent\'s dosage is evident. Dosage control of the oxidizing agent can reduce its residual concentrations, which may interact with the PAC reducing its ability to remove MIB and Geosmin.

Made available in DSpace on 2017-07-21T18:53:06Z (GMT). No. of bitstreams: 1 Simone Rosa da Silveira Lazzarotto.pdf: 1687996 bytes, checksum: 6af491e1aaa6d51c6be5d21a623c4dc9 (MD5) Previous issue date: 2016-03-04 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / Starch is the main constituent of many plants, widely used in paper, textile, pharmaceutical and food industries. The Araucaria angustifolia, a Brazilian native conifer, there is seeds known as "pinhões" with high starch content. The aim of this study was to modify the “pinhão” starches with different concentrations of potassium permanganate (KMnO4) solutions. The samples were characterized by Thermogravimetry (TG-DTA), Differential Scanning Calorimetry (DSC), Viscoamilografic Analysis (RVA), X-Ray Diffraction, Scanning Electron Microscopy (SEM) and colorimetry. In the TG-DTA curves with synthetic air were observed three mass loss in the samples. In this analysis were changes in the peak temperature and the intensity of thermal events of samples, where in the sample (3) of the “pinhão” starch treated with a concentration of 0.005 mol L-1 KMnO4 were more evident due to consecutive reactions. In the same analysis, but in nitrogen atmosphere, the samples showed two endothermic events of masses losses and only the sample (3) had a last exothermic event of mass loss indicative of the largest oxygen index. The DSC analyzes showed a reduction in gelatinization enthalpy values of all treated samples. These same samples showed less retrogradation tendency (setback) and lower viscosity compared with the native sample in the pasta property analysis (RVA). The X-ray diffraction of the native and treated samples showed similar profiles to the starches A - type pattern. The micrography obtained by SEM showed no significant changes regarding to the diameter and starches granules shape after modification. Through reflectance spectroscopy was showed color change for modified starch samples due to darkening caused by KMnO4.These results showed that the properties of the “pinhão” starches were changed by oxidative action of KMnO4 and future applications will be studied. / O amido é o principal constituinte de diversas plantas, amplamente utilizado em indústrias de papel, têxtil, farmacêutica, e alimentos. A Araucaria angustifolia, uma conífera nativa brasileira, possui sementes conhecidas como “pinhões” com alto teor amiláceo. O objetivo deste estudo foi modificar amidos de pinhão com soluções de diferentes concentrações de permanganato de potássio (KMnO4). As amostras foram caracterizadas por Termogravimetria (TG-DTA), Calorimetria Exploratória Diferencial (DSC), Análise Viscoamilográfica (RVA), Difratometria de Raios X, Microscopia Eletrônica de Varredura (MEV) e colorimetria. Nas curvas TG-DTA com ar sintético foram observadas três perdas de massas nas amostras. Nesta análise houve alterações nas temperaturas de pico e nas intensidades dos eventos térmicos das amostras, sendo que na amostra (3) de amido de pinhão tratado com a concentração de 0,005 mol L-1 de KMnO4, foram mais evidentes devido às reações consecutivas. Na mesma análise realizada em atmosfera de nitrogênio as amostras apresentaram dois eventos endotérmicos de perdas de massas e apenas a amostra (3) apresentou um último evento de perda de massas exotérmico indicativo do maior índice de oxigênio. Nas análises de DSC observou-se uma redução nos valores de entalpia de gelatinização das amostras tratadas. Estas mesmas amostras apresentaram menor tendência a retrogradação (setback) e menor viscosidade, em comparação com a amostra nativa nas análises de propriedade de pasta (RVA). Os difratogramas de raios X das amostras nativa e tratadas mostraram perfis semelhantes ao padrão tipo “A” de amidos. As micrografias obtidas no MEV indicaram que não houve mudanças significativas no diâmetro e na forma dos grânulos de amido após a modificação. Através da espectroscopia de reflectancia foi observada alteração de cor para as amostras de amido modificadas devido ao escurecimento provocado pelo KMnO4. Estes resultados demonstram que as propriedades dos amidos de pinhão foram alteradas pela ação oxidativa do KMnO4 e futuras aplicações poderão ser estudadas.

Made available in DSpace on 2016-12-23T14:04:32Z (GMT). No. of bitstreams: 1 Alexandre Demo Agrizzi.pdf: 7003943 bytes, checksum: 32fa12e406ceb8e9b8ef241ea1ee79ed (MD5) Previous issue date: 2011-02-25 / O cloro tem sido utilizado como principal pré-oxidante da matéria orgânica, inativando microrganismos patogênicos que vivem em águas naturais há mais de cem anos. A matéria orgânica encontrada em mananciais superficiais contém substâncias húmicas que podem reagir com o cloro, gerando compostos orgânicos halogenados potencialmente cancerígenos, destacando-se os trialometanos. Os principais trialometanos que se formam são o clorofórmio, o bromodiclorometano, o dibromoclorometano e o bromofórmio, e, a soma das concentrações destes quatro subprodutos é denominada trialometanos totais. Nas estações de tratamento de água (ETAs), a etapa de pré-oxidação com o cloro contribui significativamente para a formação desses compostos. A presente pesquisa teve como objetivo avaliar a formação de trialometanos após o tratamento convencional de água a partir da simulação de quatro rotas distintas em ensaios de bancada (jarteste), além de amostras retiradas diretamente das ETAs envolvidas no estudo. Os trialometanos foram quantificados por cromatografia gasosa com detector de captura de elétrons. Foram coletadas amostras de água bruta de dois mananciais do estado do Espírito Santo (Rio Jucu e Rio Sahy), com cor, absorvância em 254 nm e turbidez diferentes. Foram testados dois oxidantes nas análises: o cloro (na forma de hipoclorito de cálcio) e o permanganato de potássio. Os resultados obtidos mostraram que a formação de trialometanos foi menor quando as amostras de água foram tratadas com permanganato de potássio na etapa de pré-oxidação, quando comparadas com as amostras tratadas com cloro. Resultado semelhante ocorreu no potencial de formação de trialometanos de 24 horas. Em relação ao potencial de formação de sete dias, ambos mananciais mostraram ser capazes de formar compostos precursores dos trialometanos. Concentrações de trialometanos acima do limite permitido pela Portaria do Ministério da Saúde nº 518 (2004) foram detectadas somente nas amostras de água tratada do Rio Sahy / Chlorine has been used as the main pre-oxidation of organic matter, inactivating pathogenic microorganisms that live in fresh water for over one hundred years. The organic matter found in surface waters containing humic substances that can react with chlorine, generating potentially carcinogenic halogenated organic compounds, especially trihalomethanes. The main trihalomethanes that are formed are chloroform, bromodichloromethane, bromoform and the dibromochloromethane, and the sum of the concentrations of these four products is called total trihalomethanes. In water treatment plants (WTP), the stage of pre-oxidation with chlorine significantly contributes to the formation of these compounds. This research aimed to evaluate the formation of trihalomethanes after conventional treatment of water from the simulation of four different routes in bench tests (Jar-test), and specimens removed from the water treatment plants in the study. The trihalomethanes were quantified by gas chromatography with electron capture detector. Samples were collected from raw water from two springs of the state of Espirito Santo (Jucu and Sahy River), with different color, absorbance at 254 nm and turbidity. Two Oxidants were tested in analyses: chlorine (as calcium hypochlorite) and potassium permanganate. The results showed that the formation of trihalomethanes was lower when the water samples were treated with potassium permanganate in the pre-oxidation, when compared with samples treated with chlorine. A similar result occurred in the potential for trihalomethane formation for 24 hours. In relation to the potencial formation of seven days, both springs were shown to be capable of forming compounds precursors of trihalomethanes. Concentrations of trihalomethanes above the limit allowed by the Ordinance of Ministry of Health number 518 were only detected in samples of treated water from the Sahy River

A jaboticaba é uma fruta tipicamente brasileira, pertencente à família Myrtaceae, com grande potencial comercial. Este trabalho teve dois objetivos: (1) entre cinco espécies (Rajada, Coroa, Açu, Sabará e Paulista), quais seriam mais adequadas para consumo in natura, ou para utilização industrial. Para isso, foram avaliadas os aspectos de composição alimentar, sensoriais e pós-colheita dos frutos das cinco espécies, submetidas a armazenamento em diferentes temperaturas (20°C, 12°C 6°C). Num segundo experimento, a espécie Sabará, largamente cultivada, foi submetida aos tratamentos de raleamento de flores, frutos, de flores & frutos e controle (sem raleamento). Os frutos resultantes dos tratamentos, tiveram suas características físicas, químicas e sensoriais avaliadas tanto no fruto recém colhido quanto após armazenamento a 6°C. Durante o período de avaliação da vida-de-prateleira, parte dos frutos foi descascada e a polpa, sem sementes, foi congelada em nitrogênio líquido e armazenadas a -80ºC, para as análises de umidade, de carboidratos e de ácidos orgânicos. Os resultados mostram a superioridade dos atributos das espécies Paulista, e Sabará quanto aos açúcares e ácidos e conservação da qualidade durante o armazenamento, o que indica que são as mais adequadas para consumo in natura. Os teores de fibra alimentar indicam as espécies Rajada, Coroa, Paulista e Sabará como alimentos-fonte de fibra. O armazenamento dos frutos a baixa temperatura estendeu a vida-de-prateleira, sendo a temperaturas 6 °C a mais indicada na conservação dos atributos físico-químicos da jaboticaba. O segundo experimento mostrou que as frutas que sofreram tratamento do raleio tiveram o dobro da vida-de-prateleira em relação ao controle. As frutas que sofreram o raleio de \"flores & frutos\", tiveram os melhores resultados quanto a perda de massa fresca, quanto aos teores de ácidos orgânicos, açúcares solúveis e análise sensorial ao final do armazenamento. A prática do raleio combinada ao armazenamento a baixas temperaturas, propiciou a melhor vida-de-prateleira entre as condições experimentadas. Na avaliação sensorial, a amostra T3 também teve maior aceitabilidade entre os provadores. / Jaboticaba is a typical brazilian fruit that belongs to Myrtaceae family with a high trade potential. This work aimed two purpouses: (1) choose among five species (Rajada, Coroa, Açu, Sabará and Paulista) which of them could be the most appropriated to in natura consumption or which are most appropriated to industrial processing. Hence, fruits of these five species submitted to different temperatures (20°C, 12°C e 6°C) were evaluated about their nourishing, sensorial and postharvest composition. In a second experiment, the widely cultivated Sabará specie, was submitted to flower trimming, fruit trimming, flower & fruit trimming and control (without trimming). The recently harvested fruits obtained from those treatments were evaluated to their physical, chemical, and sensorial characteristics as well as the fruits stored at 6°C. During shelf-life evaluation period, part of the fruits were peeled. The pulps without seeds were frozen using Iiquid nitrogen and stored -80°C and analyzed subsequently to moisture, carbohydrate and organic acid contents. Results show the highest attributes of Paulista and Sabará species in terms of sugar and organic acid contents as well as storage quality, showing that they are most indicated to in natura consumption. Dietary fiber contents of Rajada, Coroa, Paulista and Sabará species indicated that they are good fiber sources. Low temperatures of storage extended fruits shelf-life, being 6°C the storage temperature most indicated to the conservation of jaboticaba physical-chemical attributes. The second experiment showed that fruits which were submitted to trimming treatment had shelflives two times longer than controls. Fruits that were submitted to \"flowers & fruits\" trimming had the best results about fresh mass loss, organic acids content, soluble sugar content and sensorial analysis at the end of storage. The trimming practice along with low temperatures of storage rendered the Best shelf-life among ali storage conditions tested. Sample T3 also showed the best acceptance among the testers.

La remédiation des sols contaminés par les polluants organiques persistants comme les hydrocarbures aromatiques polycycliques (HAP) s’est largement développée après la découverte de milliers de sites pollués partout dans le monde. Parmi les polluants organiques, les HAP méritent l'attention, car ils sont, pour la plupart, considérés comme persistants, « bioréfractaires », relativement immobiles dans les sols, toxiques, carcinogènes et mutagènes. Plusieurs techniques ont été étudiées pour éliminer ces polluants des sols, et, parmi elles, les Procédés d’Oxydation Avancés (POA) ont été proposés récemment. Les POAs sont considérés comme une méthode alternative pour traiter les matrices contaminées par des substances bioréfractaires. Dans ce travail, les POA ont été étudiés pour évaluer leur efficacité pour l'oxydation de HAP contenus dans quatre types d’échantillons de sol d’origines brésilienne et française, portant des contaminations récentes ou anciennes. Ces POA étaient : (i) le traitement par réactif de Fenton (H2O2 en présence de Fe(II)), (ii) le réactif de Fenton sans ajout de Fe(II), considérant que les minéraux présents constituent une source suffisante, c’est le traitement dit «Fenton-like», (iii) et (iv) les deux traitements précédents avec exposition au rayonnement UV, dits « photo-Fenton » et « photo-Fenton like », et enfin (v) le permanganate de potassium. Dans chaque cas conditions optimales de traitement ont été déterminées par la méthode des plans d’expériences. De plus, on a étudié la sélectivité du traitement en comparant la dégradation de HAP de différents poids moléculaire inférieur et on a cherché à mettre en évidence la formation ou non de sous-produits d’oxydation. Enfin, la qualité des sols après traitement a été évaluée, par mesure des propriétés physico-chimiques des sols, et surtout par des expériences de germination et croissance d’une plante modèle, le ray grass, en vue de savoir si le traitement par POA permet une revégétalisation ultérieure des terrains traités. D'une manière générale, des résultats satisfaisants ont été atteints dans tous les cas pour l'oxydation du HAPs par POAs. Quant à la qualité des sols après traitement ;, on a montré que le traitement par KMnO4 n'était pas compatible avec la revégétalisation. Par contre le traitement par le réactif de Fenton favorise la revégétalisation des sols traités. / Remediation of soils contaminated by persistent organic pollutants like Polycyclic Aromatic Hydrocarbons (PAHs) have been widely developed after the discovery of thousands of contaminated sites all over the world. Among the organic pollutants, PAHs are considered as biorefractory compounds, relatively immobile in soils, toxic, carcinogenic and mutagenic. Several techniques have been studied to remove these pollutants from soils, as the Advanced Oxidation Processes (AOPs) that have been proposed in recent years. AOPs are considered as an attractive alternative able to clean up matrices contaminated by refractory substances. In this work, AOPs have been studied to assess their efficacy in the oxidation of PAHs contained in four soil samples from Brazil and France. These AOPs were: (i) treatment by Fenton reactant (H2O2 and Fe(II), (ii) Fenton-like reactant, i.e. Fenton reactant without Fe(II) addition, considering that naturally occurring minerals provided Fe(II), (iii) and (iv) the same treatment with UV radiation, so-called photo-Fenton and photo-Fenton like reactions, and eventually (v) potassium permanganate. In each case, the optimal conditions were determined following factorial designs. Moreover, treatment selectivity was investigated, comparing the oxidation of lower and higher molecular weight PAHs. The formation of oxidation by-procducts was also assessed. To finish, the quality of treated soils was evaluated, by measuring the physico-chemical properties and above all by germination and growth experiments with ray grass chosen as a model plant. The objective was to assess if the treatments allowed further revegetation. In all cases, good oxidation results were reached. Concerning the evaluation of soil quality, it was shown that the treatment by KMnO4, was not compatible with further revegetation. Fenton’s reactant had a good effect on soil quality for further revegetation. / Remediação de solos contaminados por poluentes orgânicos persistentes tem merecido destaque devido a descoberta de milhares de áreas contaminadas em todo mundo. Dentre os poluentes orgânicos, que merecem atenção encontram-se os hidrocarbonetos políciclicos aromáticos (HPAs) pois são compostos recalcitrantes, relativamente imóvel no solo, tóxicos, carcinogênicos e mutagênicos. Várias técnicas vêm sendo estudada a fim de remover estes poluentes dos solos podendo citar atualmente os Processos Oxidativos Avançados (POAs). Os POAs trata-se de um tratamento alternativo capaz de degradar das matrizes contaminadas por substâncias refratárias. Neste trabalho, os POAs têm sido estudado para avaliar seu comportamento na oxidação dos HPAs em quatro diferentes tipos de solo, originados do Brasil e da França. Avaliou-se como esses processos se comportam em relação a uma antiga e recente contaminação, bem como avaliar a existência da seletividade em relação aos HPAs de baixo e alto peso molecular e identificar a possibilidade de formação de intermediários de oxidação. Também pretende-se analisar a qualidade do solo após o tratamento visando avaliar se este solo pode ser revegetalizado ou torna-se inerte. Os POAs que aplicados nestes solos foram: Reagente de Fenton, Reagente Fenton-like, Reagente Foto-Fenton empregando-se a radiação natural e artificial, Reagente Foto-Fenton like e Permanganato de Potássio. De uma maneira geral, resultados satisfatórios foram alcançados em todos os solos estudados para a oxidação dos HPAs pelos POAs. Em relação a avaliação da qualidade dos solos da França após aplicar os POAs , o tratamento por Permanganato de Potássio não foi compatível com o processo de revegetalização. Já o tratamento por reagente de Fenton foi compatível ao processo e ainda observou uma melhora no crescimento das plantas quando comparado ao solo contaminado.

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The discovery and dissemination of new knowledge are essential in food science. To advance our understanding of fruit chemistry, analytical methods were compared and applied. Polyphenols are secondary metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes and health benefits of the products. Evaluation of common analytical methods for the quantification of polyphenols, including the Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC) and the bovine serum albumin (BSA) precipitation methods, was conducted using analytical method validation procedures. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols. Quantitative performance of these four methods was evaluated using a broad range of fruit-derived samples. Variation in quantitative results obtained using these four methods was explained by differences in polyphenol and matrix composition of these samples and differences in operating principles of the methods. The reactivity of individual polyphenol compounds (catechin, epicatechin, PC B2, PC pentamer, chlorogenic acid, phloretin, and quercetin) to the polyphenol and flavanol quantification results using Prussian blue (P-B), F-C, DMAC and BSA precipitation methods were also assessed and determined to differ by up to thirteen-fold, depending on the assay. Furthermore, the contribution and interactions of polyphenol compounds (catechin, PC B2, and chlorogenic acid) and potentially interfering compounds likely to be found in fruit and fruit products (ascorbic acid, glucose, and SO2) to the quantitative results of these methods were evaluated using a full factorial design. Significant interactions among polyphenol compounds, and among the interfering compounds were found. The standardized coefficient (β) for all factors and interactions of polyphenol compounds varied from 0.347 to 129, and from near 0 to -46.8 for all factors and interactions of interfering compounds. Our findings indicate that the choice of standards, polyphenol and matrix composition of the sample may cause disparity among the quantitative results of these methods. Amino acids in apple (Malus × domestica Borkh.) juice not only influence the quality of fermented cider through fermentation kinetics but also impact the flavor of the cider through yeast metabolism. Due to recent advances in analytical instrumentation, amino acids profiles in apple juice were determined much faster and more accurately than by previously applied methods. Twenty amino acids were quantified by UPLC-PDA in juices from 13 apple cultivars grown in Virginia. The relative amino acid profile was significantly different among the apple juices evaluated. The total amino acid concentration ranged from 18 mg/L in Blacktwig juice to 57 mg/L in Enterprise juice. L-Asparagine, L-aspartic acid and L-glutamine are the principal amino acids observed in most apple juices. These results will inform future research on yeast metabolism and nitrogen management during cider fermentation. To better disseminate knowledge gained through research to the next generation of food scientists, the effectiveness of new instructional technology—a cellphone-based personal response system—in food science education was evaluated. Students' academic performance was improved by the incorporation of this technology into lectures, and its use was well perceived by the students (easy to use and positively impacted their learning). This finding contributes to the scholarship of teaching and learning in food science by providing useful insight into the potential for application of such tools with improved student engagement and learning outcomes. Advances in food chemistry research will enable the development of value-added food products, and the pedagogical advancement in food science education will better convey new and existing knowledge to students, who will apply this knowledge to promote a safe and nutritious food supply that enhances human health and increases the value of specialty crops. / Doctor of Philosophy / In food science, both the discovery and dissemination of new knowledge are essential. To advance our understanding in fruit chemistry, several analytical methods were compared and applied. Polyphenols are important bioactive compounds in fruits associated with health benefits, and they also contribute to the bitterness and astringency of the products such as chocolate and red wines. Systematic evaluation of common analytical methods used to quantify polyphenols was conducted. When different methods were used to evaluate a broad range of fruit-derived samples, different results were obtained for a given sample, depending on the method applied. This was explained by the difference in polyphenol composition of these samples. Furthermore, different individual polyphenol compounds contributed differently to quantitative results for these methods. Interactions among polyphenol compounds and interference from constituents of the juice samples other than polyphenols were also found. These findings demonstrate that when comparing fruit chemistry (polyphenol concentration) results obtained using the methods evaluated, it is necessary to consider the polyphenol composition as well as the sample matrix composition. This knowledge will improve our ability to interpret and compare existing data on polyphenol content in fruits, advancing the understanding the polyphenols and health and informing producers to improve their fruit products with optimized quality and sensory characters. Secondly, amino acids in apple juice influence the quality of fermented cider, through not only controlling the fermentation rate, but also impacting the flavor of the cider through yeast metabolism. Twenty amino acids were quantified in juices from 13 apple cultivars grown in Virginia with potential use in cider making using a recently developed method in analytical chemistry. The relative amino acid profile was significantly different among the apple juices evaluated. L-Asparagine, L-aspartic acid and L-glutamine are the principal amino acids observed in most apple juices. This knowledge will help with the development of fermentation strategies for production of ciders with targeted sensory attributes. To better disseminate new knowledge in food science to the next generation, the effectiveness of a new educational technology application—a cellphone-based personal response system (similar to clickers)—in food science education was evaluated. Using this application during lecture resulted in improved quiz grades, and students felt that it was easy to use and positively impacted their learning. This application has the potential to improve effectiveness of lectures in higher education classrooms. Advances in food chemistry research will enable development of value-added food products, and the pedagogical advancement in food science education will better convey new and existing knowledge to students, who will apply this knowledge to promote a safe and nutritious food supply that enhances human health and increases the value of specialty crops.

A digestibilidade in vitro da matéria seca e da parede celular, de diferentes amostras vegetais arranjadas em três grupos: forragens, madeiras ou bambus, foi correlacionada com os teores de lignia estimados por três métodos analíticos. Os métodos empregados foram: lígnina em detergente ácido (LDA). lignina Klason (LK) e lignina permanganato de potássio (LPer). Os teores de lignina foram diferentes entre os métodos, para as mesmas amostras analisadas, sendo no geral maiores para LK e LPer. Para quase todas as amostras, os teores de lignina foram negativamente correlacionadas com a digestibilidade in vitro da matéria seca e da parede celular. O método LDA estimou razoavelmente bem a digestibilidade de forrageiras e bambus, seguindo-se a LPer. A LK não estimou bem a digestibilidade de gramíneas. Quanto às madeiras, nenhum dos três métodos foi um bom indicador da digestibilidade, mesmo o método LK, tradicionalmente usado para madeiras. Conclui-se que, nenhum dos três métodos foi totalmente satisfatório, sugerindo que a determinação analítica da lignina seja mais profundamente estudada. / The in vitro digestibility either dry matter or cell wall of different vegetable samples arranged in three groups: forages, wood or bamboos was correlated with lignin concentration determined through three analytical methods. The employed methods were: acid detergent lignin (ADL), Klason lignin (KL) and potassium permanganate lignin (PerL). Lignin concentrations were different among the methods for the same samples, generally larger for KL and PerL. For almost all samples, lignin concentration was negatively correlated with in vitro digestibility of dry matter and cell wall. ADL method predicted digestibility of grasses and bamboos reasonably well, followed by PerL. KL content was not a good predictor of grass digestibility. Concerning woods, none of the three methods was a good predictor of digestibilty, even the KL method, traditionally used for wood. It is concluded that none of the three methods was totally satisfactory, suggesting that analytical determination of lignin needs more research effort.