Les résultats de cette étude de la composition du fruit à pain récolté sur un territoire contrasté du point de vue agropédoclimatique, et de son amidon, montrent que la teneur en amidon du fruit à pain apparaît comme étant influencée par la saison, mais pas par la zone de récolte. La teneur en amidon beaucoup plus élevée pour les fruits à pain développés durant la saison la plus sèche est un résultat très original. La connaissance du cycle de développement des fruits à pain à la Martinique a été décrite pour une première fois, permettant de déterminer une période de récolte optimisée par rapport à la floraison : la 16ème semaine pour une croissance maximale, ou la 17ème semaine pour une plus haute teneur en amidon. L’étude de Worrell et al., (1998), la seule publiée actuellement, menée à la Barbade, a montré un cycle plus long de 2 semaines environ.Du point de vue de la diversité génétique, les fruits à pain récoltés en Martinique constituent un seul groupe, à l’opposé de ceux récoltés en Guadeloupe qui constituent 2 sous-groupes proches.En ce qui concerne l’amidon, nos résultats montrent que les dimensions des grains d’amidon de fruits matures sont comprises entre 9 et 12 µm. Leur taille augmente avec la croissance du fruit puisque dans un fruit immature leur diamètre moyen était de 7,5 µm. Il s’agit d’amidons de type B à très haute cristallinité, dont les températures d'empesage sont autour de 75 °C. Parmi les facteurs agropédoclimatiques, l’humidité a eu un rôle actif sur la qualité de l’amidon puisque à la fois la quantité d’amylose et la masse molaire de l’amylopectine diminuent. L’amidon a une solubilité et un gonflement faible du même ordre de grandeur que les amidons classiques et une forte viscosité à la gélatinisation et à la rétrogradation, lui conférant une aptitude à l’utilisation comme gélifiant.Des essais d’applications alimentaires ont été effectués en panification et en extrusion. Des transformations en produits de type crackers ont donné des résultats moyennement satisfaisant avec 100 % de farine de fruit à pain. En panification l’incorporation de farine de fruit à pain a des actions délétères sur la valeur boulangère. L’acceptabilité d’un goût « nature, vert » conféré par la farine de fruit à pain devra notamment être évaluée lors de travaux ultérieurs.Le développement de produits à base de fruit à pain permettra / The results of this study the composition of breadfruit harvested in an area of agro climatic soil contrasting views, and its starch, show that the starch content of breadfruit appears to be influenced by season, but not by collection area. The starch content is much higher for breadfruit developed during the driest season is a very original result. Knowledge of the development cycle of breadfruit in Martinique has been described for the first time, to determine an optimal harvest period compared to flower: the 16th week for maximum growth, or the 17th week for a higher starch content. The study by Worrell et al., (1998), the only currently published, conducted in Barbados, showed a longer cycle of about 2 weeks.From the perspective of genetic diversity, breadfruit harvested in Martinique as a single group, in contrast to those collected in Guadeloupe that are close to two subgroups.With regard to starch, our results show that the size of starch granules of mature fruits are between 9 and 12 microns. Their size increases with the growth of the fruit as an immature fruit in their mean diameter was 7.5 microns. This is B-type starches with very high crystallinity, with temperatures of gelatinization are around 75 °C. Agro climatic soil factors, humidity took an active role on the quality of starch, since both the amount of amylose and amylopectin molecular weight of the decline. The starch has a solubility and low swelling of the same order of magnitude as the conventional starches and high viscosity to gelatinization and retrogradation, giving it a suitability for use as a gelling agent.Testing of food applications were made in bakery and extrusion. Changes in products like crackers gave moderately satisfactory results with 100 % breadfruit flour. Incorporation into bread flour breadfruit has deleterious actions on the baking. The acceptability of a taste "nature green" conferred by the breadfruit flour will be particularly assessed in future work.Product development based breadfruit allow several things, which meet the growing demand for food diversification.

Sida rhombifolia L belongs to the family Malvaceae, it is native to the American continent and can be found in all regions of Brazil. It is popularly known as prickly sida , and used in traditional medicine as anti-inflammatory, antidiabetic and lipid lowering. The aim of this study was to determine and evaluate the physical and chemical parameters of quality in the four seasons and the aerial parts and roots of the plant drug; determining the content of total polyphenols, flavonoids and tannins in the extracts of the aerial parts and roots of S. rhombifolia in four seasons; evaluating the antimicrobial and antioxidant activity in these same extracts; investigating the hypoglycemic and lipid lowering activity of extracts that have a higher content of flavonoids, as well as to analyze biochemical parameters of liver, kidney and pancreatic toxicity and cytotoxicity in cells NCTC clone 929 by incorporation of neutral red dye. The drug was collected at the four seasons in Santa Maria, RS, separated into aerial parts and roots and made hydroethanolic extracts 70% from each of these collections. The physico-chemical parameters varied according to the plant part analyzed and the season. The values found for strange matter, determination of water and ash insoluble in hydrochloric acid are consistent with those established for herbs. The winter collection showed higher content of total ash, both to shoots (21.20%) and roots (17.63%). The swelling rates varied significantly among the aerial parts and roots, and the highest rates obtained for each of the samples were collected in summer (35.47%) and autumn (18.40%), respectively. There were significant differences between the content of total polyphenols and flavonoids throughout the year and these have focused differently from the aerial parts and roots. The content of tannins and did not suffer seasonal variation nor the distribution between the parties analyzed the plant. The extracts of the aerial parts (172.50 g / mL) and roots (374.08 g / mL) of winter presented the best antioxidant activity. Extracts of S. rhombifolia showed good antibacterial activity while showed no activity against fungi. The extracts of the aerial parts and roots of the summer of the winter showed no hypoglycemic and lipid lowering activity in healthy animals, the markers of liver, kidney and pancreatic damage did not vary in relation to the control group, and the IC50 obtained at the cytotoxicity assays were 8.88 mg/mL e 12.57 mg/mL, respectively. / Sida rhombifolia L. pertence à família Malvaceae, é nativa do continente americano e pode ser encontrada em todas as regiões do Brasil. É conhecida popularmente por guanxuma, e utilizada na medicina tradicional como antiinflamatória, hipoglicemiante e hipolipidemiante. O objetivo deste trabalho foi determinar e avaliar os parâmetros físico-químicos de qualidade nas quatro estações do ano e nas partes aéreas e raízes da droga vegetal; realizar o doseamento de polifenóis totais, flavonoides e taninos condensados nos extratos das partes aéreas e raízes de S. rhombifolia nas quatro estações; avaliar a atividade antioxidante e antimicrobiana nestes mesmos extratos; investigar a atividade hipoglicemiante e hipolipidemiante dos extratos que apresentarem maior conteúdo de flavonoides, assim como analisar parâmetros bioquímicos de toxicidade hepática, renal e pancreática e citotoxicidade em células NCTC clone 929 por incorporação do corante vermelho neutro. A droga vegetal foi coletada nas quatro estações do ano no município de Santa Maria, RS, separada em partes aéreas e raízes e feitos extratos hidroetanólicos 70% de cada uma destas coletas. Os parâmetros físico-químicos variaram de acordo com a parte da planta analisada e a estação. Os valores encontrados para matéria estranha, determinação de água e cinzas insolúveis em ácido clorídrico estão de acordo com os estabelecidos para drogas vegetais. A coleta de inverno apresentou maior conteúdo de cinzas totais, tanto para as partes aéreas (21,20%) quanto para as raízes (17,63%). Os índices de intumescência variaram significativamente entre as partes aéreas e raízes, e os maiores índices obtidos para cada uma das coletas foram nas amostras do verão (35,47%) e outono (18,40%), respectivamente. Houve diferença significativa entre os conteúdos de polifenóis totais e flavonoides ao longo do ano e estes concentraram se diferentemente entre as partes aéreas e raízes. O conteúdo de taninos não sofreu variação entre as partes analisadas da planta e de sazonalidade. Os extratos das partes aéreas (172,50 μg/mL) e das raízes (374,08 μg/mL) do inverno foram os que apresentaram melhor atividade antioxidante. Os extratos de S. rhombifolia apresentaram boa atividade antibacteriana e não apresentaram atividade contra fungos. Os extratos das partes aéreas do verão e das raízes do inverno não demonstraram atividade hipoglicemiante e hipolipidemiante em animais sadios. Os marcadores de danos hepáticos, renais e pancreáticos não variaram em relação ao grupo controle, e as IC50 obtidas nos testes de citotoxicidade das partes aéreas e raízes foram 8,88 mg/mL e 12,57 mg/mL, respectivamente.

Philosophiae Doctor - PhD / This study is aimed at investigating the feasibility of using the radiometric technique as an alternative to traditional methods for determining soil physico-chemical parameters which are important for terroir characterization. In-situ and ex-situ radiometric analyses of soil from three vineyard blocks of Simonsig Wine Estate in the Stellenbosch district (Western Cape, South Africa) were studied. A mobile MEDUSA gamma-ray detection system comprising a CsI(Na) crystal (length 15 cm, diameter 7 cm) and associated electronics mounted on a portable trolley were used for partial terroir characterisation. Thereafter activity concentrations of 40K, 232Th series and 238U series in soil (top ~30 cm) from the measured MEDUSA spectra (0 - 3 MeV) were extracted by means of the full-spectrum analysis (FSA) method. A lead-shielded HPGe detector was used for analyzing collected soil samples while soil physico-chemical parameters were analysed using standard methods at research and commercial laboratories. / South Africa

Doctor Educationis / The research focused on the synthesis, characterisation and activity of zeolite supported metal catalysts for the Friedel-Crafts alkylation of benzene with t-butyl chloride. Alkyl benzenes are traditionally produced via systems that employ the use of Lewis acids or strong mineral acids. There have been widespread concerns over these approaches based on their environmental impacts and separation difficulties. Recent approaches have endeavoured the much to use more environmentally eco-friendly systems and zeolites have proved to be versatile support materials. The use of zeolites has also shown to greatly improve product selectivity as well as easing separation constraints. However the adoption of zeolites on large scale Friedel-Crafts alkylation has been hampered by the high cost of zeolite production from commercial sources. On the other hand fly ash has been found to be a viable starting material for zeolite synthesis. Apart from that South Africa is faced with fly disposal challenges and there is continual accumulation of fly ash at the coal fired power stations, which provide about 77 % of the power produced in the country. In this light the use of fly ash will help to reduce the disposal constraints as well as providing a cheap starting material for zeolite synthesis. In this study the hierarchical Zeolite X has been successfully synthesised from fly ash via a hydrothermal treatment. The zeolite was then loaded with Fe/Mn via two approaches namely liquid phase ion exchange and incipient wetness impregnation. For comparison purposes seasoned commercial support materials namely HBEA and MCM- 41 were also loaded with the same metals and characterised with various techniques namely; HRSEM, EDS, HRTEM, XRD, SAED, ICP-OES and N2 adsorption analysis, It was found from the characterisation undertaken that the integrity of the respective supports was generally retained upon metal loading. Both the ICP-OES and the EDS proved that the desired metals were successfully introduced onto the zeolitic support materials. The calculated percentage metal loading for the catalysts prepared via incipient wetness impregnation was closely related to the actual values obtained from the ICP-OES analysis for both the monometallic and the bimetallic catalysts (Fe/Mn). It was observed that the amount of metal that can be introduced on a zeolite via liquid phase ion exchange is largely dependent on the cation exchange capacity of the zeolite Supported metal catalysts for FC alkylation Page v and of the catalysts prepared using 0.25 M Fe solution it was found that Zeolite X had the highest Fe wt% loading of 11.4 %, with the lowest loading of 2.2 % obtained with the MCM-41 supported catalyst. The XRD patterns for the both HBEA and the MCM-41 supported metal catalysts resembled the patterns of the respective prestine support materials except in the case of catalysts with anFe wt % of more than 10, which exhibited peaks due to the Fe2O3 crystallites. In the case of the hierarchical Zeolite X, the metal loaded support had a significant reduction in the XRD peak intensities. The prepared catalysts were tested for the alkylation of benzene with t-butyl chloride. The benzene was also used as the solvent. The alkylation reaction was carried out in a round bottomed flask under reflux conditions and stirring at a temperature of 45 oC over a period of 5 h. A total of 18 catalysts was tested and the highest percentage conversion of 100 % was obtained with the 10%FeH after a reaction time of 2 h. The general trend obtained with the majority of the catalysts was characterised with a rapid initial increase and then steady state was achieved. Generally after a reaction time of 3 h almost all the catalysts had reached steady state in terms of the percentage conversion obtained. The outcomes reflect that the inclusion of Mn does not enhance the conversion but rather decreases it. It was also found that the Mn was not active in the alkylation of benzene as shown by the inactivity of the 10%MnM, where 10% by weight Mn was loaded on MCM-41. However the other monometallic catalysts containing Mn supported on Zeolite X and HBEA were found to be active. The activity is attributed to the presence of Brønsted acid sites in these zeolites which are not present in MCM-41. The selectivity studies reflect that the inclusion of Mn does slightly improve the selectivity towards the formation of the monoalkylated product (t-butyl benzene). The highest selectivity of 91.1 % was obtained with the 10%FeMnM after a reaction time of 4 h. MCM-41 supported catalysts had a relatively higher selectivity compared to the other supports. Considering the Fe monometallic catalysts tested it generally can be said that the yield were in the order HBEA > MCM-41 > Zeolite X. It however should be noted that the percentage yield is calculated from the conversion and selectivity percentages, this implies that the factors affecting these parameters will consequently affect the percentage yield obtained. Supported metal catalysts for FC alkylation Page vi The alkylation reaction was found to be characterised by the formation of two intermediate products which could not be identified. These products were formed during the transient start up stages of the reaction and would disappear from the reaction mixture with longer reaction times, and after 3 h in almost all the reactions studied the intermediates were not detected in the reaction mixture. The main products found were the monoalkylated product (desired product) and the para isomer (1,4-t-di-butyl benzene). There were no other dialkylated isomers or trialkylated products detected. The formation of the para isomer was usually after a reaction time of 2 h in most reactions. The research managed to show that the hierarchical Zeolites X can be synthesised from fly ash and ion exchange and incipient wetness impregnation are appropriate approaches that can be used to introduce Fe/Mn onto the support materials studied. The catalysts prepared were active to varying degrees in the Friedel-Crafts alkylation of benzene with t-butylchloride, with the exception of the 10%MnM which was found to be inactive.

L’objectif de la thèse est de caractériser la poudre du kishk libanais, un lait fermenté traditionnel, et d’optimiser sa technologie de transformation dans une démarche d’industrialisation. Des échantillons de poudre de kishk traditionnel ont été collectés, et leurs propriétés physico-chimiques, rhéologiques, microbiologiques et sensorielles ont été étudiées, en fonction du type de lait utilisé. Il en résulte que le kishk préparé à base de lait de chèvre est plus riche en matières grasses que les autres types. La distribution granulométrique est très large, quel que soit le type de lait, avec présence simultanée de fines particules à forme irrégulière et d’agrégats de grande taille. Les particules de poudre sont revêtues d’une épaisse couche de lipides leur conférant un caractère cohésif et une grande résistance au cisaillement. Il s’avère aussi que la soupe de kishk présente un comportement rhéofluidifiant, et ses propriétés sensorielles sont fortement liées à la région de production et au type de lait. L’effet des conditions de production optimisée sur les propriétés de la poudre et de la soupe de kishk a été également étudié. Les résultats sont prometteurs et montrent que la structure de la poudre de kishk et son comportement rhéologique n’ont pas été altérés. En effet, les deux poudres de kishk présentent des propriétés rhéologiques quasi similaires, avec une faible aptitude à l’écoulement, malgré des différences au niveau de la composition chimique et la taille des particules. Au niveau rhéologique et sensoriel, la soupe de kishk issue de la production optimisée semble plus épaisse et consistante que la soupe traditionnelle, sans dépréciation notable des qualités organoleptiques du kishk. / The aim of this thesis is to characterize Lebanese kishk powder, a traditional fermented milk, and to optimize its processing technology. Samples of traditional kishk powder were collected, and their physicochemical, rheological, sensory and microbiological properties were studied based on the type of milk. As a result, kishk prepared with goat milk is richer in fat than other types. The particle size distribution is very wide, regardless of the type of milk, with simultaneous presence of fine irregularly shaped particles and large aggregates. Powder particles are coated with a thick layer of fat conferring a cohesive character and a high shear strength. Kishk soup has a shear-thinning behavior, and its sensory properties are strongly related to the production region and the type of milk. The effect of optimized production conditions on the properties of kishk powder and soup was also studied. The results are promising and show that the structure and rheological behavior of kishk powder were not altered. Indeed, the two kishk powders exhibit almost similar rheological properties, with low flowability, despite slight differences in chemical composition and particle size. Finally, kishk soup resulting from the optimized production seems thicker and consistent than traditional soup, without significant loss of the organoleptic properties of kishk.

Dans le cadre du dragage de Port-Camargue (projet national ECODREDGE-MED), l'objectif principal des travaux de thèse a été d'étudier la re-sédimentation des sédiments ré-immergés et d'appréhender les transferts de matière (particulaires et moléculaires) associés. Une approche expérimentale de caractérisation a été réalisée pour appréhender ces phénomènes, aux échelles macroscopiques (mécanismes de sédimentation), mésoscopiques (transferts de matière particulaires) et moléculaires (phénomènes de sorption). Les travaux ont porté sur l'étude de cinq sédiments et de leurs fractions granulométriques. Une méthode de séparation granulaire a donc été développée et optimisée en ce sens, soulignant l'importance de vérifier la qualité de la séparation lorsque les développements portent sur les fractions granulaires. L'approche morpho-granulaire utilisée dans la caractérisation de ces systèmes a permis, dans un premier temps, de mettre en évidence le comportement cohésif des sédiments et d'identifier différents types d'agglomérats. Elle a ensuite été utilisée pour proposer une méthode de classification simple et rapide des sédiments, basée essentiellement sur la détermination, par granulométrie laser, du rapport volumique limon/sable.En second lieu, le comportement à la re-sédimentation a été appréhendé en étudiant la stabilité physico-chimique des particules dans la colonne de sédimentation grâce à un analyseur de suspensions concentrées, le Turbiscan MA2000. Cette stratégie apporte de nouvelles connaissances, notamment sur les mécanismes de sédimentation et l'impact de certains paramètres comme le rapport limon/sable, la salinité ou la fraction volumique sur ces mécanismes. Combinée à l'analyse du Carbone Organique Total (COT), des transferts de matière ont été identifiés dans la colonne de sédimentation, via les phénomènes interparticulaires (agglomération/dispersion) et les phénomènes de sorption (adsorption/désorption). / In the framework of Port-Camargue dredge (ECODREDGE-MED project), the main objective was to study the dredged sediment re-sedimentation and matter transfers (particular and molecular matter). An experimental characterization approach was realized in order to study these phenomena working at different scales : macroscopic (sedimentation mechanisms), mesoscopic (particular matter mobilization) and molecular (sorption phenomena). These research works focused on study of five sediments and their granular fractions. A dispersion granular method was developed and highlighted the importance to verify dispersion quality of processes concerning study of granular fractions. Morpho-granular approach used in theses works permitted to highlight cohesive aspect of sediments and to identify different agglomerate types. This approach was also used to propose a classification method of sediments, based on limon/sand ratio determination by laser granulometry.Secondly, re-sedimentation behavior was investigated studying physico-chemical stability of particles in the water column with a suspension analyszer (Turbiscan MA2000). The results contributed knowledge on sedimentation mechanisms and parameter (limon/sand ratio, salinity and volume fraction) influence. With the use of TOC analyze (Total Organic Carbone), matter transfers were identified in water column, via interparticular phenomena (agglomeration/dispersion) and sorption phenomena (adsorption/désorption).

A maca (Lepidium meyenii Walpers) é uma planta herbácea bienal da família Brassicae, cultivada principalmente na região dos Andes da América do Sul. A parte subterrânea vem sendo consumida por muito tempo devido a seu valor nutricional e energético, mas é mais conhecida no mercado peruano e internacional por alegadas propriedades terapêuticas. Esta raiz apresenta até 76% de carboidratos, dos quais 30% é amido. Este trabalho teve como objetivos estudar: as propriedades físico-químicas e funcionais do amido isolado; os parâmetros enzimáticos durante o armazenamento e a purificação parcial de enzimas amilolíticas. Em relação às propriedades do amido, este apresentou um teor de amilose de 20% valor semelhante aos encontrados em raízes e tubérculos similares. A turbidez das suspensões de amido apresentou estabilidade durante o armazenamento. A temperatura de gelatinização e a viscosidade da pasta foram a 45,7° e 46°C, respectivamente. Com base nos dados obtidos, o amido de maca seria indicado para alimentos que requeiram temperaturas moderadas no processamento, não sendo apropriado para o emprego em alimentos congelados. Os parâmetros enzimáticos medidos tais como teor de amido total, teor de açúcares solúveis, atividade amilolítica total, atividade de α e β amilases, não mostraram diferenças significativas entre as medidas durante um período de armazenamento de 16 dias. As microscopias eletrônicas de varredura (MEV) dos grânulos de amido mostraram grãos íntegros com superfícies lisas, com algumas depressões ao redor dos grânulos os quais poderiam indicar o inicio de ataque enzimático, ou fraturas na purificação. Em relação à purificação de enzimas amilolíticas, foi possível separar uma fração ativa com a carboximetilcelulose (CMC) seguida de cromatografia liquida de alta resolução (CLAE) que permitiu a separação de duas frações protéicas, analisadas por eletroforese SDS-PAGE e eletroforese bidimensional (2D). Os polipeptídeos identificados no gel 2D apresentaram massa molecular semelhante entre 22 a 27 kDa, e os pontos isoelétricos entre 4,8 e 7,3. / Maca (Lepidium meyenii Walpers) is a biennial herbaceous plant from Brassicae family, grown mainly in the Andes of South America. The underground part has been consumed for a long time due to its nutritional value and energy, but is best known in the Peruvian and international market for alleged therapeutic properties. This root has up to 76% carbohydrates, of which 30% is starch. This work aimed to study: the physico-chemical properties of isolated starch, the enzymatic parameters during storage and partial purification of amylases. In relation to the properties of starch, the amylose content showed a 20% value similar to those found in roots and tubers alike. The turbidity of starch suspensions was stable during storage. The gelatinization temperature and viscosity of the paste were 45.7 ° and 46 ° C, respectively. Based on data obtained from the starch of litter would be given to foods that require moderate temperatures in processing and is not suitable for use in frozen foods. The enzymatic parameters measured such as total starch content, soluble sugars, total amylolytic activity, activity of α and β amylases, showed no significant differences between the measures over a storage period of 16 days. Electronic microscopy (SEM) of starch granules showed grains with smooth surfaces, with some depressions around the granules which could indicate the beginning of enzymatic attack, or fractures in the purification. Regarding the purification of amylases was possible to separate an active fraction with carboxymethylcellulose (CMC) followed by high-resolution liquid chromatography (HPLC) which allowed the separation of two protein fractions, analyzed by SDS-PAGE and two-dimensional electrophoresis (2D ). The polypeptides had a molecular mass between 22 and 27 kDa and isoelectric points ranging from 4.8 to 7.3.

O arroz (Oryza sativa L.) é um dos cereais mais produzidos e consumidos no mundo, caracterizando como principal alimento para mais da metade da população mundial. Sua importância é destacada principalmente em países em desenvolvimento, tais como o Brasil, desempenhando papel estratégico em níveis econômico e social. Atualmente, é crescente o número de pesquisas que integram desde o melhoramento vegetal e o manejo da adubação até o aproveitamento dos nutrientes pelo organismo humano. O melhoramento de plantas pode ajudar a melhorar a dieta humana, com o desenvolvimento de plantas com maiores teores de vitaminas e micronutrientes. A introdução de produtos agrícolas biofortificados como o arroz, complementará as intervenções em nutrição existentes. Sendo assim, tornase imprescindível conhecer como as condições de cultivo influenciam na qualidade do grão e na importância para obtenção de um alimento com maior valor biológico e nutricional e com menores concentrações de antinutricionais. O objetivo deste trabalho foi analisar as características físico-químicas e nutricionais do arroz (Oryza sativa L.) integral, promovidas por diferentes adubações (experimento I) e aos grãos biofortificados (experimento II). Foram realizadas análises de composição centesimal, composição mineral, diálise in vitro de minerais, vitaminas do complexo B, conteúdo de compostos fenólicos e fitatos em grão, além das análises de parâmetros de qualidade em arroz como conteúdo de amilose aparente, propriedade de pasta e análise instrumental de cor. Os resultados obtidos no estudo assemelham-se aos citados nas literaturas quanto á composição centesimal e mineral, enfatizando a influência da cocção na composição nutricional do grão e em seus compostos como fenólicos e fitatos. Para o dialisado de cálcio e zinco no arroz biofortificado, a variação nos valores foi em média de 1,14% a 3,26% para cálcio e 0,80% a 3,43% para zinco. No experimento II, as perdas de vitaminas para o arroz integral biofortificado após o cozimento foi em torno de 33,4%, 52,17% e 76% para vitamina B1, vitamina B2 e vitamina B6, respectivamente. Por fim, conclui-se que a produção de variedades melhoradas seja através de adubações ou da escolha de melhores cultivares, que apresentam maior teor de minerais e vitaminas, foram eficientes para a melhora da disponibilidade nutricional dos grãos. / Rice (Oryza sativa L.) is one of most cereals produced and consumed in the world, characterized as the primary food for more than half the world population. Its importance is highlighted especially in developing countries such as Brazil, playing a strategic role in economic and social levels. There is increasing the number of studies since that integrate plant breeding and fertilizer management to use the nutrients the human body. Plant breeding can help improve the human diet, with the development of plants with higher levels of vitamins and micronutrients. The introduction of biofortified crops like rice, will complement existing nutrition interventions. Thus, it becomes essential to know as the cultivation conditions influence the quality of grain and the importance to obtain a food with higher nutritional and biological value and with lower concentrations of antinutritional. Threfore, the aim of this study was to analyze the pshycochemical and nutritional properties of rice (Oryza sativa L.) in full, caused by different fertilization (experiment I) and subjected to biofortification (experiment II). Were performed to analyze chemical composition, mineral, dialysis in vitro of minerals, vitamins B, content of phenolic compounds and phytates in grain, in addition to the analysis of quality parameters in rice as apparent amylase content, folder property and instrumental analysis of color. The results obtained in this study are similar to those cited in other literature as to the mineral and chemical composition, emphasizing the influence of cooking on the nutritional composition of grain and as phenolic compounds and phytates. For the dialysate calcium and zinc in rice biofortified crops, the variation in the values averaged 1.14% to 3.26% for calcium and 0.80% to 3.43% for zinc. Losses of vitamins to the rice after cooking was around 33.4%, 52.17% and 76% for vitamin B1, vitamin B2 and vitamin B6, respectively. Finally, we conclude that the production of improved varieties is through fertilization or the best choice of cultivars, that have a higher content of minerals and vitamins, were effective to improve the availability of nutrients of the grains.

<p>U okviru ove disertacije uspe&scaron;no je sintetisano 14 novih protičnih jonskih tečnosti na bazi amina. Strukture su potvrđene snimanjem NMR i IC spektra. Izmerena je gustina svih jonskih tečnosti u temperaturnom opsegu&nbsp; T&nbsp; = (293,15&nbsp; &ndash;&nbsp; 353,15) K, kao i gustina njihovih vodenih rastvora u temperaturnom opsegu&nbsp; T&nbsp; = (293,15 &ndash; 313,15) K. Fizičko-hemijska karakterizacija je takođe propraćena merenjem viskoznosti i električne provodljivosti binarnih sme&scaron;a u celom rasponu&nbsp; molarnih frakcija i na različitim temperaturama (T&nbsp; = (293,15&nbsp; &ndash;&nbsp; 313,15) K). Na osnovu dobijenih rezultata utvrđeno je da sve protične jonske tečnosti imaju izražen structure making efekat. Ispitana je antimikrobna aktivnost protičnih jonskih tečnosti na bazi amina prema deset sojeva fungi: Trichoderma sp., Penicillium sp.(1-3), Cladoporium sp., Aspergillus sp. (1,2), A. flavus, F. graminearum i P. citrinium,&nbsp; osam sojeva bakterija:&nbsp; B. subtillis (6633), S. aureus (6538), E. faecalis (19433), K. rhizophila (9341),&nbsp; E. coli (11229), S. enteritidis (13076), P. mirabilis (12453), P. aeruginosa (15692) i dva soja kandida:&nbsp; C. albicans (ATCC 10231) i C. albicans (L) .&nbsp; Rezultati su pokazali da svih četrnaest jonskih tečnosti pokazuju antimikrobno delovanje. Za proučavane protične&nbsp; jonske tečnosti, antimikrobna aktivnost zavisi od dužine alkil lanca, pri tome pokazujući maksimalnu aktivnost sa anjonima koji sadrže 3 i 4 atoma ugljenika u nizu. Rezultati su pokazali da PILs pokazuju bolje antimikrobno dejstvo ako istovremeno sadrži i terminalno hlorovani C atom. Međutim, PILs pokazuju veću aktivnost ako je terminalni C atom monohalogeniran, jer monohalogenirani derivati poseduju veći afinitet za interakciju sa ćelijskom membranom. Najefikasnije PILs (ClA, 3-ClP, 4-ClB, Ac i For) su izabrane da se testiraju kao alternativni rastvarači umesto timola. Svih pet protičnih jonskih tečnosti uspe&scaron;no je testirano kao zelena alternativa za uobičajne organske rastvarače koji se koriste za či&scaron;ćenje i konzervaciju papirne povr&scaron;ine. Značajna antimikrobna svojstva primećena u ovoj doktorskoj tezi sugeriraju da proučavane protične jonske tečnosti mogu imati potencijalnu primenu u radu sa papirnim atifaktima, kao i pri njihovom či&scaron;ćenju i konzervaciji, zamenjujući na taj način primenu konvencionalnih rastvarača i organske supstance otrovne za ljude i životnu sredinu.</p> / <p>In this doctoral thesis the 14 amine based protic ionic liquids were newly synthesized. The validity of all structures were checked and confirmed by NMR and IR spectroscopy. Densities of pure ionic liquids and their diluted aqueous solutions have been measured over the whole composition range at selected temperatures from (293.3 to 353.15) K for pure ionic liquids, and from (293.15 to 313.15) K for diluted aqueous solutions. Physico-chemical&nbsp; characterization was also performed&nbsp; measuring the viscosity and electrical conductivity of binary mixtures in the entire range of mole fractions and at different temperatures (T&nbsp; = (293.15&nbsp; &ndash;&nbsp; 313.15) K). It was concluded that all investigated PILs have structure making tendency. Further, antimicrobial activity of amine based protic ionic liquids has been investigated using ten fungi strains: Trichoderma sp., Penicillium sp. (1-3), Cladoporium sp., Aspergillus sp. (1,2), A. flavus, F. graminearum i P. citrinium, eight ATCC bacterial strains: B. subtillis (6633), S. aureus (6538), E. faecalis (19433), K. rhizophila (9341), E. coli (11229), S. enteritidis (13076), P. mirabilis (12453), P. aeruginosa (15692) and two Candida&nbsp; strains:&nbsp; C. albicans (ATCC 10231) i C. albicans (L). The results indicated that all fourteen ionic liquids showed antimicrobial activity.&nbsp; For the studied PILs, the antimicrobial activity dependent on the alkyl chain length, showing maximal activity with anions containing 3 and 4 carbon atoms. The results revealed that the PILs show better antimicrobial activities if the longer alkyl chain is presented but in the same time contain chlorinated terminal C atom. However, PILs showed higer activity if the terminal C atom is monohalogenated, since the monohalogenated derivatives possess higher affinity to interact with cell membrane. The most effective PILs (ClA, 3-ClP, 4-ClB, Ac and For)&nbsp; were chosen to be tested as alternative solvents instead of thymol. All five PILs were successfully tested as the green alternatives to conventionally used organic solvents for paper cleaning and conservation. The significant antimicrobial properties observed in this doctoral thesis suggest that studied PILs may have potential applications in the paper art and artefact cleaning and conservation replacing thus, conventional solvents and organic substances that are toxic for humans and environment.</p>

<p>U okviru doktorske disertacije ispitana je mogućnost proizvodnje<br />fermentisanog mlečnog napitka uz primenu različitih vrsta i koncentracija<br />nekonvencionalnog startera čajne gljive: a) nativnog inokuluma-I<br />(10% i 15%) b) koncentrovanog mikrofiltracijom - MFI (10% i 15%) i c)<br />koncentrovanog uparavanjem - UPI (1,5%, 3,0%, 10% i 15%). Varijante<br />fermentisanog mlečnog napitka dobijene su kori&scaron;ćenjem mleka sa 0,9%<br />i 2,2% mlečne masti. Za pobolj&scaron;anje fizičko-hemijskih i teksturalnih<br />karakteristika proizvoda u mleko pre inokulacije dodato je 0,02% enzima<br />transglutaminaze (aktiviran na 40&deg;C, a posle 2 sata je inaktiviran na<br />80&deg;C, 1 minut). Fermentacija mleka (pri temperaturi 42&deg;C) uz kori&scaron;ćenje<br />inokuluma čajne gljive praćena je do postizanja pH vrednosti 4,5.<br />Nakon proizvodnje analizirana je nutritivna vrednost fermentisanih<br />mlečnih napitaka: sadržaj masti, proteina, laktoze, galaktoze, glukoze,<br />fruktoze, mlečne i sirćetne kiseline, etanola, vitamina (B1, B2, B6 i<br />C), minerala (Ca, Mg, K, Na, Pb, Cd, Cu, Zn) i masnih kiselina. Sadržaj<br />odabranih komponenata u napicima praćen je tokom 10 dana skladi&scaron;tenja.<br />Fizičko-hemijske osobine (kiselost, sinerezis i sposobnost vezivanja<br />vode), teksturalne karakteristike (čvrstoća, konzistencija, kohezivnost i<br />indeks viskoziteta) i viskozitet uzoraka praćeni su nakon proizvodnje i<br />posle 10 dana skladi&scaron;tenja. Ukupan broj bakterija sirćetne kiseline (BSK)<br />i kvasaca u fermentisanim napicima analiziran je nakon proizvodnje i<br />tokom skladi&scaron;tenja. Varijante fermentisanih mlečnih napitaka senzorno<br />su ocenjene nakon proizvodnje.<br />Na osnovu rezultata ispitivanja utvrđeno je da fermentacija mleka<br />uz primenu nekonvencionalnog startera čajne gljive predstavlja složen<br />biohemijski proces pri čemu fermentacija traje od 9 do 12 sati i prosečno<br />je dva puta duža od fermentacije mleka u proizvodnji probiotskog i<br />tradicionalnog jogurta. Sadržaj laktoze tokom fermentacije mleka manji<br />je prosečno za 19,6% u odnosu na sadržaj laktoze u mleku. Uzorci<br />proizvedeni sa nativnim inokulumom uz primenu transglutaminaze i<br />koncentrata proteina surutke imaju za 15% niži sadržaj laktoze, a uzorak<br />15% I za 2% niži sadržaj u odnosu na uzorak 10% I. Uzorci proizvedeni<br />sa 10% MFI i 15% MFI imaju za 11%, odnosno 21% niži sadržaj laktoze<br />nakon proizvodnje u poređenju sa odgovarajućim uzorcima proizvedenim<br />uz primenu nativnog inokuluma. Sniženje sadržaja laktoze je<br />praćeno povećanjem sadržaja galaktoze i L-mlečne kiseline u svim uzorcima.<br />D-mlečna kiselina, sirćetna kiselina i etanol zastupljeni su u veoma<br />malim koncentracijama.<br />Imajući u vidu značaj vitamina C u ishrani i količinu detektovanu<br />u fermentisanom mlečnom napitku, konzumiranjem 500 g napitka<br />dobijenog primenom čajne gljive mogu da se zadovolje dnevne potrebe<br />za vitaminom C.<br />Tokom proizvodnje fermentisanih napitaka sadržaj vitamina B1<br />poraste za 5,09%, vitamina B2 za 2,65% i B6 za 2,03% u odnosu na<br />mleko. U fermentisanom mlečnom napitku iz mleka sa 2,2% masti<br />sadržaj vitamina B6 je povećan 24,76% u odnosu na sadržaj u polaznom<br />mleku. Fermentisani mlečni napici proizvedeni primenom čajne<br />gljive iz mleka sa 0,9% i 2,2% masti sa dodatkom 10% inokuluma<br />čajne gljive sadrže najvi&scaron;e vitamina B2 koji iznosi 108 (&mu;g/100g), odnosno<br />136 (&mu;g/100g). Mikrobiolo&scaron;ki sastav napitaka se razlikuje u zavisnosti<br />od vrste i sastava kori&scaron;ćenog inokuluma. Najveći broj BSK<br />(4,5 &middot; 104ćelija/mL) i kvasaca (9 &middot; 104 ćelija/mL) je u uzorku 10% MFI,<br />dok je manji u napitku 10% I (BSK: kvasci= 4,05 &middot; 104: 4,5 &middot; 104).<br />Dodatkom transglutaminaze u minimalnoj koncentraciji od<br />0,02% postižu se znatno bolje fizičko-hemijske i reolo&scaron;ke karakteristike<br />fermentisanih mlečnih napitaka dobijenih iz mleka sa 0,9% masti.<br />Generalno posmatrano, kori&scaron;ćenjem 10% nativnog inokuluma za<br />proizvodnju napitaka iz mleka sa 0,9% i 2,2% masti dobijaju se proizvodi<br />optimalnih hemijskih, mikrobiolo&scaron;kih i senzornih karakteristika.<br />Funkcionalni fermentisani mlečni napici proizvedeni uz primenu različitih<br />vrsta i koncentracija čajne gljive su proizvodi visoke nutritivne<br />vrednosti namenjeni različitim kategorijama potro&scaron;ača.</p> / <p> The possibility of fermented milk beverages manufacture<br /> by applying non-convenctional starter culture - tea fungus<br /> inoculum: a) natural inoculum (10% and 15%); b) concentrated<br /> by microfiltration (10% i 15%); c) concentrated by evaporation<br /> (1.5% and 3.0%) have been investigated. All fermented milk samples<br /> were produced from milk of 0.9% and 2.2 % fat content.<br /> Improvement of rheological properties of low fat fermented milk<br /> products by addition of enzyme transglutaminase (TG) was<br /> achieved. Transglutaminase (Activa MP, Ajinomoto Co. Inc.,<br /> Hamburg, Germany) was activated in milk at 40&deg;C for 2 hours,<br /> then it was inactivated by high temperature (80&deg;C for 1 minute)<br /> prior to fermentation. After cooling to optimal temperature<br /> (42&deg;C), chosen starter culture was added in milk. In all cases<br /> fermentation stopped when the pH=4.5 was reached.<br /> Nutritive characteristics of samples: content of proteins,<br /> lactose, galactose, glucose, fructose, lactic and acetic acid, ethanol,<br /> vitamins (B1, B2, B6 and C), minerals (Ca, Mg, K, Na, Pb,<br /> Cd, Cu, Zn) and total fatty acids content were analysed after<br /> production. Selected components were determined after 10 days<br /> of storage. Physico-chemical characteristics (acidity, syneresis,<br /> water-holding capacity), textural characteristics (firmness,<br /> consistency, cohessivnes, and index of viscosity) and viscosity<br /> were measured at 5&deg;C after production and during 10 days of<br /> storage.<br /> On the basis of the obtained results it can be concluded<br /> that milk fermentation lasted from 9 to 12 hours and is two times<br /> longer compared to fermentation during probiotic and traditional<br /> yoghurt production. Lactose content decreased during fermentation<br /> for 19.6% compared to milk. Higher transformation of lactose<br /> was determined in samples produced by using microfiltration<br /> inoculum. Decreasing of lactose content affected the increased<br /> galactose and L-lactic acid content. Content of D-lactic acid,<br /> acetic acid and ethanol were detected in low concentrations. High<br /> concentration of ascorbic acid in beverage contributed that 500 g<br /> fermented milk beverage could fullfill recommended daily intake<br /> for vitamin C. Sample produced from milk of 2.2% fat content<br /> using 10% natural inoculum contained the highest concentration<br /> of vitamin B2 &ndash; 136 (&mu;g/100g).<br /> The highest total cell count of acetic acid bacteria was<br /> 4.5 &middot; 104 cfu/ml and yeasts 9 &middot; 104 cfu/ml in samples produced by<br /> using 10% microfiltrated inoculum. Sample produced from milk<br /> of 0.9% fat content by applying 10% natural inoculum had also<br /> high number of acetic acid bacteria and yeasts in ratio 4.05 &middot; 104 :<br /> 4.5 &middot; 104.<br /> The sample having tea fungus concentrated inoculum<br /> and transglutaminase had the best textural characteristics. Fermented<br /> dairy beverages produced by 0.02% TG application had<br /> much better textural characteristics than those without TG.<br /> Generaly, fermented dairy drinks produced from milk of<br /> 0.9 and 2.2% fat content with addition of natural inoculum in<br /> concentration of 10% showed optimal sensory, nutritive and rheological<br /> characteristics.<br /> Therefore, fermented dairy drinks produced with tea<br /> fungus inoculum could be classified as high valuable functional<br /> food intended for all consumer categories.</p>