Coffee contains many antioxidants including purpurogallin, which is a hydrophobic phenolic antioxidant that is difficult to measure with reported methods. A method combining solid-phase extraction and liquid chromatography–mass spectrometry was developed to detect and quantify purpurogallin in brewed beverages, including coffee. For beverage preparation, water extraction was adopted for improved correlation with moka pot brewing. Purpurogallin was detected in all commercial coffee samples, and its content in ground coffees ranged from 455-630 ng/g dry weight. Purpurogallin was only detected in two English breakfast tea samples (335-360 ng/g dry weight) and was not detected in any cocoa sample. Antioxidant activity, total phenolic content, and phenolic profile of coffees with different degrees of roasting were determined and analyzed. The developed methodology was then further improved, and coffees with different roasting degrees were analyzed for their antioxidant activity, total phenolic content, and phenolic profile. The antioxidant activity ranged from 63.9-92.0 mg Trolox equivalents per gram of coffee (dry weight), and the total phenolic content ranged from 36.0-57.7 mg gallic acid equivalents per gram of coffee (dry weight). However, the total phenolic content was not correlated with the roasting degree (p > 0.05). When the roasting degree increases, chlorogenic acid decreases drastically, but shikimic acid, caffeic acid, gallic acid, pyrogallol, and purpurogallin increase correspondingly. The results suggest that purpurogallin is a common antioxidant in roasted coffees, and an increase in roasting degree will not only lead to dramatic breakdown of chlorogenic acid, but also promote significant formation of other phenolic compounds that can provide antioxidant activity.

[pt] O pigmento de titânio, que representa a maior parte do consumo desse metal, em geral possui duas rotas de produção conhecidas como sulfatação e cloretação. Nos últimos anos o TiO2 é produzido majoritariamente por cloretação devido ao fato de possuir vantagens sobre o tradicional processo de sulfato, como custo e geração de resíduo. Esse processo utiliza concentrados de ilmenita e de rutilo (natural ou sintético) como as principais matérias prima. Porém, em virtude da baixa quantidade de reservas de rutilo e do custo relacionando a concentração ilmenita, buscar novas fontes da matéria prima se torna cada vez mais relevante. Neste contexto, o presente trabalho propôs avaliar rotas de recuperação do TiO2 contido em um rejeito da concentração de magnetita, uma das fases da produção do óxido de vanádio, através do processo de ustulação seguido lixiviação ácida. Segundo a caracterização feita por Difração de Raios-X, o rejeito é constituído de 22,2 porcento de espécies contendo dióxido de titânio e o restante com outros minerais complexos: Clinocloro llb-2 e Tremolita. Concomitantemente, a análise de Fluorescência de RaiosX demostrou que o titânio compõe 15,9 porcento em massa de uma amostra do rejeito como recebido. Para o estudo, foi feito a avaliação termodinâmica das prováveis reações entre as espécies do rejeito e os agentes químicos selecionados, assim como os efeitos das variáveis de processos, a saber, proporção mássica do reagente e temperatura. A ustulação foi feita em um forno tipo mufla, com auxilio de cadinhos contendo a amostra e um dos dois reagentes propostos (NaOH e Na2HPO4). Em seguida, em água destilada aquecida, a amostra será imersa, e logo depois filtrada e seca para posteriormente ser lixiviada com HCl 5 porcento aquecido, filtrada e seca. O produto final do trabalho obtido será caracterizado através métodos convencionais: MEV; EDS; DR-X e FRX. Por intermédio da analise termodinâmica constatou-se a viabilidade para obter um produto insolúvel rico em titânio e as impurezas fosse carregadas na etapa de lixiviação. Os resultados mostraram um aumento na perda de massa ao decorrer das etapas e que a quantidade de reagente é a variável que mais influencia, enquanto a variação da temperatura não altera drasticamente. Ao final, as amostras que reagiram com NaOH, na temperatura de 850 graus celsius por 120 min com uma proporção e 50 porcento a mais em massa de reagente da quantidade equivalente estequiométrica obtiveram um composto com 65 porcento de CaTiO2 e algumas impurezas de Fe e Si, obtendo um proporção de 39,2 porcento de Ti em relação a massa do produto final, representando 51,6 porcento em massa de recuperação do titânio. Para as amostras ustuladas com fosfato de sódio dibásico obtiveram produtos com maior quantidade de impurezas, sendo o melhor resultado também nas mesmas condições que hidróxido de sódio, recuperando um material com 20,3 porcento de titânio. / [en] Titanium pigment, which represents most of the consumption of this metal, generally has two production routes known as sulfation and chloride. Currently, TiO2 is produced mainly by chlorination due to the fact that it has advantages over the traditional sulfate process, such as cost and waste generation. This process uses concentrates of ilmenite and rutile (natural or synthetic) as the main raw materials. However, due to the low amount of rutile reserves and the cost related to Ilmenite concentration, seeking new sources of raw material becomes increasingly relevant. In this context, the present study proposed to evaluate routes of recovery of TiO2 contained in an waste of the concentration of magnetite, one of the phases of the production of vanadium oxide, through the process of roasting followed by acid leaching. According to the characterization made by X-Ray Diffraction, the waste consist of 22.2 percent of species containing titanium dioxide and the rest with other complex minerals: Clinochlor llb-2 and Tremolite. Concomitantly, the X-Ray Fluorescence analysis showed that titanium makes up 15.9 percent by mass of a sample of the tailings as received. For the study, a thermodynamic evaluation of the probable reactions between the species of waste and the selected chemical agents was carried out, as well as the effects of process variables, namely, reagent mass proportion and temperature. Roasting was carried out in a muffle furnace, with the aid of crucibles containing the sample and one of the two proposed reagents (NaOH and Na2HPO4). Then, in heated distilled water, the sample will be immersed, and soon afterwards filtered and dried to later be leached with heated 5 percent HCl, filtered and dried. The final product of the work obtained will be characterized by conventional methods: SEM; EDS; XRD and XRF. Through thermodynamic analysis, the viability to obtain an insoluble product rich in titanium was verified and the impurities were loaded in the leaching stage. The results showed an increase in mass loss during the steps and that the amount of reagent is the variable that most influences, while the temperature variation does not change drastically. At the end, the samples that reacted with NaOH, at 850 celsius degrees for 120 min with a proportion and 50 percent more by weight of the stoichiometric equivalent amount obtained a compound with 65 percent CaTiO3 and some Fe and Si impurities, obtaining a proportion of 39.2 percent of Ti in relation to the mass of the final product, representing 51.6 percent by mass of titanium recovery. For samples roasted with Sodium phosphate dibasic, they obtained products with a greater amount of impurities, the best result being also in the same conditions as Sodium hydroxide, recovering a material with 20.3 percent titanium.

No description available.

A soja vem ganhando destaque, pois alguns estudos apontam uma série de potenciais benefícios para a saúde. Estão presentes na soja dois grupos de inibidores de proteases. Alguns estudos demonstram que o tratamento térmico pode não ser suficiente para a inativação completa desses inibidores. Esses inibidores podem afetar a digestibilidade da proteína e a absorção e biodisponibilidade de alguns minerais, como o ferro. Realizaram-se cinco tratamentos: T1 e T2 - com secagem prévia + 10 e 15 minutos de forno, respectivamente; T3, T4 e T5 - sem secagem prévia + 45, 50 e 60 minutos de forno. O controle foi seco em estufa (55ºC) durante 31 horas. A quantidade de ferro nas amostras analisadas variou de 83,67 a 58,8 mg/kg e a porcentagem de ferro dialisado foi de 0,95% a 1,38%, estando de acordo com o encontrado na literatura. Os valores da digestibilidade da proteína in vitro variaram de 91,21% a 93,14%, sem que houvesse correlação com os inibidores de tripsina, sendo a melhora da digestibilidade devida ao tratamento térmico. A atividade dos inibidores de tripsina para os tratamentos com secagem prévia variou de 25,24 a 23,94 UTI/mg de proteína e para os sem secagem prévia de 46,39 a 38,33 UTI/mg de proteína. A atividade dos inibidores para o controle foi de 55,81 UTI/mg de proteína. Os valores estão de acordo com a literatura, sendo, portanto, considerados como adequados, mostrando que a tostagem em forno convencional é bastante eficaz quanto à inativação do inibidor de tripsina. Após a proteólise in vitro, verificou-se reativação dos inibidores de tripsina em todos os tratamentos analisados. Os valores variaram de 5,48 UTI/mg de proteína (controle) a 7,65 UTI/mg de proteína (T1). As maiores porcentagens foram para os tratamentos com secagem prévia, 30,31% e 28,45%, enquanto que para os sem secagem prévia foi de 14,68%, 14,12% e 19,38%. O controle apresentou 9,82% de reativação. Concluiu-se que a tostagem em forno convencional inativou os inibidores de tripsina, sendo o tratamento sem secagem prévia o mais eficaz, pois, com esse tratamento, houve menor reativação dos inibidores após a proteólise in vitro. A tostagem foi responsável pela melhora da digestibilidade da proteína e da diálise de ferro in vitro. O tratamento que promoveu a maior aceitabilidade dos grãos de soja tostados foi o que recebeu o tempo intermediário de 50 minutos, sem secagem prévia. / The soy comes gaining prominence, therefore some studies point a series of potential benefits with respect to the health. Two groups of inhibitors of proteases are present in the soy. Some studies demonstrate that the thermal treatment can not be enough for the complete inactivation of these inhibitors. These inhibitors can affect the digestibility of the protein and the absorption and availability of some minerals, as the iron. Five treatments had been do: T1 and T2 - with previous drying + 10 and 15 minutes of oven, respectively; T3, T4 and T5 - without previous drying + 45, 50 and 60 minutes of oven. The control was dry in oven (55ºC) during 31 hours. The amount of iron in the analyzed samples varied of 58,8 the 83,67 mg/kg and percentage of dialysed iron was of 0,95% the 1.38%, being in accordance with the found one in literature. The values of the digestibility of protein in vitro had varied of 91,21% the 93.14%, without that it had correlation with trypsin inhibitors, being the improvement of the digestibility due to the thermal treatment. The trypsin inhibitors activity for the treatments with previous drying varied of 25,24 the 23,94 UTI/mg of protein and for the ones without previous drying varied of 38,33 the 46,39 UTI/mg of protein. The inhibitors activity for the control was of 55,81 UTI/mg of protein. The values are according with the literature, being, therefore, considered as adjusted, showing that the roasting in conventional oven is sufficiently efficient how much to the inactivation of trypsin inhibitors. After proteolysis in vitro, verified reactivation of trypsin inhibitors in all the analyzed treatments. The values had varied of 5,48 UTI/mg of protein (control) the 7,65 UTI/mg of protein (T1). The biggest percentages had been for the treatments with previous drying, 30.31% and 28.45%, while that for the ones without previous drying it was of 14,68%, 14.12% and 19,38%. The control presented 9.82% of reactivation. The treatment the most efficient without previous drying was concluded that the roasting in conventional oven inactivated trypsin inhibitors, being, therefore, with this treatment, proteolysis had minor after reactivation of inhibitors in vitro. The roasting was responsible for the improvement of the digestibility of protein and dialyse of the iron in vitro. The treatment that promoted the biggest acceptability of the roasted grains of soy was what it received the time intermediate from 50 minutes, without previous drying.

Background. Traditional plant use was studied in Lao PDR. Research focused on medicinal plant use by the Brou, Saek and Kry ethnic groups, traditional plant repellents against parasitic arthropods and leeches, and the phylogeny and biogeography of the medicinally-important snake gourd genus (Trichosanthes, Cucurbitaceae).  Methods. The ethnobiology research used a combination of structured interviews, village surveys, botanical collecting, hydro-distillation, GC-MS analysis, literature studies, and laboratory experiments. The plant systematics research used a combination of morphological studies, molecular biology laboratory work, and phylogenetic, dating and biogeographical analysis.  Results. Informants reported the use of close to 100 species to repel arthropods and leeches, many of which have constituents with documented efficacy.  Brou, Saek and Kry informants use over 75 plant species for women’s healthcare, mainly during the postpartum period for steam sauna, steam bath, hotbed, mother roasting, medicinal decoctions and infusions, and postpartum diet.  A molecular phylogeny of Trichosanthes and Gymnopetalum using a broad sampling of ~60% of their species and 4756 nucleotides of nuclear and plastid DNA shows that Gymnopetalum is nested within Trichosanthes. Fossil-calibrated Bayesian molecular dating of the Trichosanthes phylogeny reveals an early Oligocene origin of the genus, and many of the extant sections originating and diversifying during the Miocene. Biogeographical analysis shows a likely East or South Asian origin of Trichosanthes, with lineages diversifying and spreading throughout Australasia from the early Pliocene to the Pleistocene.  Discussion. Traditional plant use in Lao PDR is common and widespread. The presence among the repellent species of economical alternatives to costly synthetic repellents is tenable, and the subject of ongoing studies.  Postpartum traditions and medicinal plant use are essential parts of childbirth and postpartum recovery in these ethnic groups, and many other groups in Lao PDR. Efforts to improve maternal healthcare and reduce maternal and infant mortality need to integrate these traditions with modern notions of healthcare to achieve wider adoption. Documenting all possible uses of commonly used medicinal plant species shows that similarity in use between these ethnic groups is relatively low considering that they share, and have shared for many generations, the same environment and resources. A lack of effective cures leads to a process of continuous innovation, where effective cures are shared between cultures, but remedies of only cultural importance, or those under evaluation are culture-specific.  The Trichosanthes phylogeny implies the merging of Gymnopetalum into Trichosanthes, and this is done using available names or new combinations. A synopsis of Trichosanthes, the new combinations, and a revision of the species in Australia, are made and presented.  Conclusions. Traditional plant use is widespread in Lao PDR, and of significance to many people as a source of primary healthcare and inexpensive repellents. The important medicinal plant genus Trichosanthes includes Gymnopetalum, and has a complex biogeographic history with multiple colonization events of Australasia.

The species of Amomum Roxb. (Zingiberaceae) in Cambodia, Laos and Vietnam are revised. Thirty-five species and two varieties are recognised, all names are typified, and detailed descriptions and a key are provided. Nine new species are described and one species is validated. Whilst revising Amomum for the Flore du Cambodge, du Laos et du Viêtnam, we have proposed to conserve the name Amomum villosum Lour. with a recent collection from Laos, which was not included in the protologue, as its type. Our research on the use of Amomum focuses on the use of plants during pregnancy, parturition, postpartum recovery and infant healthcare among three ethnic groups, the Brou, Saek and Kry. The investigations aim to identify culturally important traditions that may facilitate implementation of culturally appropriate healthcare. Data were collected in Khammouane province, Lao PDR, through group and individual interviews with women by female interviewers. More than 55 plant species are used in women's healthcare, of which > 90 % are used in postpartum recovery. This wealth of novel insights into plant use and preparation will help to understand culturally important practices such as confinement, dietary restrictions, mother roasting and herbal steam baths and their incorporation into modern healthcare. Through chemical analyses of Amomum we have recorded compounds with antimicrobial, analgesic and sedative effects that point to an empirical development of the traditional treatments around childbirth. Essential oils of three species used in hotbed and mother roasting, Amomum villosum Lour. Amomum microcarpum C.F.Liang & D.Fang and Blumea balsamifera (L.) DC. were found to contain significant amounts of the following terpenes: b-pinene, camphor, bornylacetate, borneol, linalool, D-limonene, fenchone, terpinen-4-ol and a-terpinene.

Health claims for barley β-glucan (BG) have prompted the development of more food products using barley. Some new products do not use any form of heat treatment which could become an issue as barley has been found to have high microbial contamination. The aim of this research was to evaluate current commercial barley products for microbial and BG quality and determine the effects of different heat treatments on the safety and physicochemical properties of BG of whole grain barley. Three heat treatments (micronization, roasting and conditioning) were performed on 3 cultivars of barley (CDC Rattan, CDC McGwire and CDC Fibar). The microbial quality was measured with standard plate count (SPC), yeast and mould (MYC), and coliforms/E. coli. Only 4 of the 17 commercial barley products tested met acceptable microbial limits used in this study. All 3 heat treatments reduced SPC, MYC and coliforms to acceptable levels. BG was extracted using an in vitro digestion method to determine its viscosity, molecular weight (MW) and solubility. Heat-treated barley increased the BG viscosity and MW compared to the untreated barley. The effect of heat treatment on starch pasting, particle size and colour were also evaluated. Overall, heat treatments improved the safety and potential health benefits of whole grain barley. / February 2016

Made available in DSpace on 2014-12-17T14:03:38Z (GMT). No. of bitstreams: 1 MarcosFOG_DISSERT.pdf: 3390000 bytes, checksum: ba6308b2ffb8a1c987acbb7748b9335f (MD5) Previous issue date: 2011-10-14 / The Brazil is the third largest producer of cashew nuts in the world. Despite the social and economic importance of the cashew nut, its production is still carried out artisanally. One of the main problems encountered in the cashew production chain are the conditions under which the roasting of the nut occurs to obtain the kernel from the shell. In the present study was conducted a biomonitoring of the genotoxic and cytotoxicity effects associated with the elements from the cashew nut roasting in Jo?o C?mara - RN, semi-arid region of Brazil. To assess the genotoxic was used the bioassay of micronucleus (MN) in Tradescantia pallida. In addition, it was performed a comparative between the Tradescantia pallida and KU-20 and other biomarkers of DNA damage, such as the nucleoplasmic bridges (NBP) and nuclear fragments (NF) were quantified. The levels of particulate matter (PM1.0, PM2.5, PM10) and black carbon (BC) were also measured and the inorganic chemical composition of the PM2.5 collected was determined using X-ray fluorescence spectrometry analysis and the assessment of the cytotoxicity by MTT assay and exclusion method by trypan blue. . For this purpose, were chosen: the Amarel?o community where the roasting occurs and the Santa Luzia farm an area without influence of this process. The mean value of PM2.5 (Jan 2124.2 μg/m3; May 1022.2 μg/m3; Sep 1291.9 μg/m3) and BC (Jan 363.6 μg/m3; May 70.0 μg/m3; Sep 69.4 μg/m3) as well as the concentration of the elements Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Se, Br and Pb obtained at Amarel?o was significantly higher than at Santa Luzia farm. The genotoxicity tests with T. pallida indicated a significant increase in the number of MN, NBP and NF and it was found a negative correlation between the frequency of these biomarkers and the rainfall. The concentrations of 200 μg/mL and 400 μg/mL of PM2.5 were cytotoxic to MRC-5 cells. All together, the results indicated genotoxicity and citotoxicity for the community of Amarel?o, and the high rates of PM2.5 considered a potential contributor to this effect, mainly by the high presence of transition metals, especially Fe, Ni, Cu, Cr and Zn, these elements have the potential to cause DNA damage. Other nuclear alterations, such as the NPBs and NFs may be used as effective biomarkers of DNA damage in tetrads of Tradescantia pallida. The results of this study enabled the identification of a serious occupational problem. Accordingly, preventative measures and better practices should be adopted to improve both the activity and the quality of life of the population. These measures are of fundamental importance for the sustainable development of this activity. / O Brasil ? o terceiro maior produtor mundial de castanha de caju e apesar da import?ncia social e econ?mica, sua produ??o ainda ? realizada de forma artesanal. Um dos maiores problemas da cadeia produtiva do caju s?o as condi??es nas quais ocorre a queima artesanal da castanha para se obter a am?ndoa. No presente estudo foi realizado um biomonitoramento do potencial genot?xico e avalia??o da citotoxicidade associada aos elementos oriundos da queima artesanal da castanha de caju no munic?pio de Jo?o C?mara - RN, semi-?rido brasileiro. Para a avalia??o genot?xica foi utilizado o bioensaio de micron?cleo (MN) em Tradescantia pallida. Al?m disso, foi realizado um comparativo quanto a sensibilidade da T. pallida frente ao clone KU-20 e outros biomarcadores de danos no DNA, tais como as pontes nucleoplasm?ticas (PNP) e fragmentos nucleares (FN) foram quantificados. A avalia??o citot?xica se deu pelo ensaio MTT e m?todo de exclus?o por tripan blue. As concentra??es de material particulado (MP1,0, MP2,5, MP10) e black carbon (BC) foram determinadas e a composi??o inorg?nica do MP2.5 definida pela t?cnica de fluoresc?ncia de raios-X. Foram definidos dois pontos testes: Comunidade do Amarel?o (local de queima da castanha de caju) e Fazenda Santa Luzia (sem influ?ncia da atividade). Os valores m?dios obtidos para o MP2,5 (Jan - 2124,2 μg/m3; Mai 1022,2 μg/m3; Set 1291,9 μg/m3) e BC (Jan 363,6 μg/m3; Mai 70 μg/m3; Set 69,4 μg/m3), bem como a concentra??o dos elementos Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Se, Br e Pb obtidos no Amarel?o foram significativamente maiores que na Fazenda Sta. Luzia. Os testes de genotoxicidade com T. pallida indicaram um aumento de 2-7 vezes maior na frequ?ncia de MN para o Amarel?o. Os outros biomarcadores tamb?m apresentaram sua frequ?ncia aumentada. Al?m disso, verificou-se uma correla??o negativa entre a freq??ncia de MN, PNP e FN com a precipita??o pluviom?trica. As concentra??es de 200 μg/mL e 400 μg/mL do MP2,5 em suspens?o foram citot?xicas para as c?lulas MRC-5. O conjunto dos resultados indicaram genotoxicidade e citotoxicidade para a comunidade do Amarel?o, sendo as altas concentra??es de MP2,5 um dos prov?veis contribuintes para esse efeito, principalmente pela elevada presen?a de metais de transi??o, sobretudo Fe, Ni, Cu, Cr e Zn, que potencialmente causam les?es no DNA. Outras altera??es nucleares, como PNP e FN podem ser utilizadas como biomarcadores efetivos de danos no DNA em t?trades de T. pallida. Os conjunto dos resultados possibilitaram a identifica??o de um problema ocupacional grave, com s?rios riscos aos trabalhadores que exercem a atividade. Diante disto, a ado??o de medidas preventivas e de melhores pr?ticas, s?o de fundamental import?ncia para o desenvolvimento sustent?vel da atividade e melhoria na qualidade de vida dos trabalhadores.

A soja vem ganhando destaque, pois alguns estudos apontam uma série de potenciais benefícios para a saúde. Estão presentes na soja dois grupos de inibidores de proteases. Alguns estudos demonstram que o tratamento térmico pode não ser suficiente para a inativação completa desses inibidores. Esses inibidores podem afetar a digestibilidade da proteína e a absorção e biodisponibilidade de alguns minerais, como o ferro. Realizaram-se cinco tratamentos: T1 e T2 – com secagem prévia + 10 e 15 minutos de forno, respectivamente; T3, T4 e T5 – sem secagem prévia + 45, 50 e 60 minutos de forno. O controle foi seco em estufa (55ºC) durante 31 horas. A quantidade de ferro nas amostras analisadas variou de 83,67 a 58,8 mg/kg e a porcentagem de ferro dialisado foi de 0,95% a 1,38%, estando de acordo com o encontrado na literatura. Os valores da digestibilidade da proteína in vitro variaram de 91,21% a 93,14%, sem que houvesse correlação com os inibidores de tripsina, sendo a melhora da digestibilidade devida ao tratamento térmico. A atividade dos inibidores de tripsina para os tratamentos com secagem prévia variou de 25,24 a 23,94 UTI/mg de proteína e para os sem secagem prévia de 46,39 a 38,33 UTI/mg de proteína. A atividade dos inibidores para o controle foi de 55,81 UTI/mg de proteína. Os valores estão de acordo com a literatura, sendo, portanto, considerados como adequados, mostrando que a tostagem em forno convencional é bastante eficaz quanto à inativação do inibidor de tripsina. Após a proteólise in vitro, verificou-se reativação dos inibidores de tripsina em todos os tratamentos analisados. Os valores variaram de 5,48 UTI/mg de proteína (controle) a 7,65 UTI/mg de proteína (T1). As maiores porcentagens foram para os tratamentos com secagem prévia, 30,31% e 28,45%, enquanto que para os sem secagem prévia foi de 14,68%, 14,12% e 19,38%. O controle apresentou 9,82% de reativação. Concluiu-se que a tostagem em forno convencional inativou os inibidores de tripsina, sendo o tratamento sem secagem prévia o mais eficaz, pois, com esse tratamento, houve menor reativação dos inibidores após a proteólise in vitro. A tostagem foi responsável pela melhora da digestibilidade da proteína e da diálise de ferro in vitro. O tratamento que promoveu a maior aceitabilidade dos grãos de soja tostados foi o que recebeu o tempo intermediário de 50 minutos, sem secagem prévia. / The soy comes gaining prominence, therefore some studies point a series of potential benefits with respect to the health. Two groups of inhibitors of proteases are present in the soy. Some studies demonstrate that the thermal treatment can not be enough for the complete inactivation of these inhibitors. These inhibitors can affect the digestibility of the protein and the absorption and availability of some minerals, as the iron. Five treatments had been do: T1 and T2 - with previous drying + 10 and 15 minutes of oven, respectively; T3, T4 and T5 - without previous drying + 45, 50 and 60 minutes of oven. The control was dry in oven (55ºC) during 31 hours. The amount of iron in the analyzed samples varied of 58,8 the 83,67 mg/kg and percentage of dialysed iron was of 0,95% the 1.38%, being in accordance with the found one in literature. The values of the digestibility of protein in vitro had varied of 91,21% the 93.14%, without that it had correlation with trypsin inhibitors, being the improvement of the digestibility due to the thermal treatment. The trypsin inhibitors activity for the treatments with previous drying varied of 25,24 the 23,94 UTI/mg of protein and for the ones without previous drying varied of 38,33 the 46,39 UTI/mg of protein. The inhibitors activity for the control was of 55,81 UTI/mg of protein. The values are according with the literature, being, therefore, considered as adjusted, showing that the roasting in conventional oven is sufficiently efficient how much to the inactivation of trypsin inhibitors. After proteolysis in vitro, verified reactivation of trypsin inhibitors in all the analyzed treatments. The values had varied of 5,48 UTI/mg of protein (control) the 7,65 UTI/mg of protein (T1). The biggest percentages had been for the treatments with previous drying, 30.31% and 28.45%, while that for the ones without previous drying it was of 14,68%, 14.12% and 19,38%. The control presented 9.82% of reactivation. The treatment the most efficient without previous drying was concluded that the roasting in conventional oven inactivated trypsin inhibitors, being, therefore, with this treatment, proteolysis had minor after reactivation of inhibitors in vitro. The roasting was responsible for the improvement of the digestibility of protein and dialyse of the iron in vitro. The treatment that promoted the biggest acceptability of the roasted grains of soy was what it received the time intermediate from 50 minutes, without previous drying.

V diplomové práci je představena strategie vstupu na geograficky nový trh pro nedávno založenou společnost. Misí společnosti je skrze ukázky pražení kávy, ochutnávky kávy přiblížit svět kávy, a zároveň poskytnout zákazníkům kvalitní čerstvě upraženou kávu. Cílem práce je na základě kritické analýzy nového trhu navrhnout strategii na jeho vstup. Diplomová práce obsahuje teoretické poznatky, analýzu vnějšího a vnitřního prostředí (Porterovu analýzu pěti sil, PEST analýzu, SWOT analýzu a marketingový výzkum) a návrhy řešení.