Bakgrund: Att kombinera mat och dryck handlar i hög grad om att uppnå balans och harmoni. För att välsmakande kombinationer ska uppnå balans och harmoni måste hänsyn tas till grundsmaker, textur och liknande aromer samt kontraster och likheter i kombinationen. Syfte: Syftet med studien är att undersöka om gemensamma grundsmaker och aromatisk likhet i mat- och dryckeskombinationer har betydelse för balans och harmoni. Metod: Utifrån subjektiva bedömningar av grundsmaker och hetta av Calientes drycker Blåbär/Citrongräs och Lime/Ingefära samt med hjälp av konceptet aromatisk likhet receptutvecklades fyra maträtter. Rätterna i kombination med drycken testades i ett konsumenttest där 38 respondenter fick svara på frågor om gillande och upplevd harmoni. Resultat: Resultatet visar att majoriteten av respondenterna upplevde balans och harmoni i mat- och dryckeskombinationerna och indikerar att inte bara en aspekt utan flera måste tas i beaktande vid kombination av mat och dryck. Slutsats: Gemensamma grundsmaker, aromatisk likhet samt individens subjektiva smakupplevelse har betydelse för upplevd balans och harmoni i mat- och dryckeskombinationer. / Background: Combining food and drink is foremost about achieving balance and harmony. To reach balance and harmony in food and beverage combinations taste, texture and flavour need to be considered. Contrasts and similarities need to be considered as well. Aim: The aim of the study is to explore if similar basic tastes and aromatic similarity has an impact on balance and harmony in food and beverage pairing. Method: Based on subjective estimation of Calientes drinks Blueberry/Lemongrass and Lime/Ginger and with the help of aromatic similarity, four dishes were developed. The dishes in combination with the drinks were tested in a consumer test where 38 respondents were asked to answer questions about liking and perceived harmony. Result: The result shows that the majority of respondents experienced balance and harmony in the food and drink combinations and indicate that not only one aspect but several must be taken into consideration when combining food and drink. Conclusion: Similar basic tastes, aromatic similarity and the individual's subjective taste experience are important for perceived balance and harmony in food and drink combinations.

Made available in DSpace on 2015-04-14T13:58:44Z (GMT). No. of bitstreams: 1 435509.pdf: 3627704 bytes, checksum: 67b79f7c9abc5f3228391d4d16e0e2ed (MD5) Previous issue date: 2011-11-21 / The species of Baccharis spp. (Compositae) are an important source of research to investigation new active ingredients for medicinal natural products. Thus, this work presents a proposition of research on volatile compounds of three native species of Baccharis (Baccharis anomala DC, Baccharis dentata (Vell) G. M. Barroso and Baccharis uncinella DC) collected in january and may of 2011, in S?o Francisco de Paula (RS) in Centro de Pesquisa e Conserva??o da Natureza Pr?-Mata (CPCN Pr?-Mata). For this, it was performed the extraction of essential oil by steam distillation, the analysis by gas chromatography-mass spectrometry (GC/MS), olfactometry analysis (GC/FID/O) and qualitative evaluation of antimicrobial activity against S. aureus, S. choleraesuis, P. aeruginosas, C. albicans, A. niger, C. parapsilosis, C. neoformans, Rh. stolonifer, F. solani e A. Oryzae using the bioautography indirect method. Moreover, it was performed the mathematical modeling of extraction process by steam distillation, based on mass transfer, which was applied to correlate the experimental data of yield versus time of volatile oil. The results showed that the time of the collection has influence on the compositions of essential oils, but a little influence on the yield. The mathematical model applied were correlated the experimental data. The essential oils of Baccharis anomala and Baccharis uncinella can be used as disinfectants. The analysis of GC/MS and GC/FID/O are needed due to differences in intensity of volatile compounds detected in the two analysis. This study provides new olfactometric profiles for the three species of Baccharis studied and new results for the chemical compositions of essential oils of Baccharis anomala and Baccharis dentata. / As esp?cies do g?nero Baccharis spp. (Compositae) s?o uma importante fonte de pesquisa para busca de novos princ?pios ativos para produtos naturais medicinais. Logo, o presente trabalho apresenta uma investiga??o sobre compostos vol?teis de tr?s esp?cies de Baccharis nativas (Baccharis anomala DC, Baccharis dentata (Vell) G. M. Barroso e Baccharis uncinella DC) coletadas em janeiro e maio de 2011, em S?o Francisco de Paula (RS) no Centro de Pesquisa e Conserva??o da Natureza Pr?-Mata (CPCN-Pr?-Mata). Para tanto, foram realizadas: extra??es do ?leo essencial por destila??o por arraste a vapor, an?lises por cromatografia gasosa acoplada a espectrometria de massas (CG/EM), an?lise olfatom?trica (CG/FID/O) e avalia??o qualitativa do potencial antimicrobiano utilizando o m?todo da bioautografia indireta frente aos microorganismos: S. aureus, S. choleraesuis, P. aeruginosas, C. albicans, A. niger, C. parapsilosis, C. neoformans, Rh. stolonifer, F. solani e A. Oryzae. Al?m disso, foi realizada a modelagem matem?tica do processo de extra??o por destila??o por arraste a vapor, baseada na transfer?ncia de massa, que foi aplicada para correlacionar os dados experimentais de rendimento de ?leos vol?teis versus tempo. Os resultados mostraram que a ?poca de coleta tem influ?ncia sobre as composi??es dos ?leos essenciais, por?m pouca sobre o rendimento. O modelo matem?tico aplicado correlacionou bem os dados experimentais. Os ?leos de B. anomala e B. uncinella podem ser utilizados como saneantes. As an?lises de CG/EM e CG/FID/O s?o necess?rias devido ?s diferen?as de intensidade dos compostos vol?teis detectados nos dois resultados. Este estudo fornece novos perfis olfatom?tricos para as tr?s esp?cies de Baccharis estudadas, assim como resultados in?ditos para as composi??es qu?micas dos ?leos essenciais de Baccharis anomala e Baccharis dentata.

Made available in DSpace on 2015-04-14T13:59:01Z (GMT). No. of bitstreams: 1 451408.pdf: 2001756 bytes, checksum: 64067e77cbea30ac7596f0d09843bc92 (MD5) Previous issue date: 2013-08-09 / Due to search for different properties in polymeric materials, have increasing studies in the composites and the nanocomposites field, using inorganic fillers. Within this context one this work, which has as main objective to study experimentally the synthesis and characterization of nanocomposites of aromatic polyesters / titanium dioxide (PEA/TiO2), using raw materials trade. To do so, it was used the in situ polymerization technique to prepare the nanocomposites with PEA/TiO2 with different concentrations of the load (0%, 0.5%, 1.0%, 2.0%, 3.0% and 5.0% m/m of the polymer mass). It was used as starting materials: dimethyl terephthalate (DMT), polyethylene terephthalate (PET) and a mixture of 1,4-butanediol and 1,6-hexanediol. The nanocomposites were characterized by Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA) and Gel Permeation Chromatography (GPC). Shore D hardness, contact angle and X-ray Diffraction (DRX). The results show that there was an interaction filler/polymer evidenced by XRD and FTIR analysis. The thermal properties of nanocomposites suffered no significant changes. It was also possible to observe a change in the surface of the synthesized material indicating good compatibility btween filler and polymeric matrix and a decrease of surface hydrophilicity (measured by the contact angle) as well as an increase in hardness of the material compared to pure polymer. / Devido ? busca de propriedades diferenciadas em materiais polim?ricos, t?m-se um aumento crescente nos estudos de comp?sitos e nanocomp?sitos utilizando cargas inorg?nicas. Dentro deste contexto insere-se este trabalho, que tem como objetivo principal estudar, experimentalmente, a s?ntese e a caracteriza??o de nanocomp?sitos de poli?steres arom?ticos/di?xido de tit?nio (PEA/TiO2), utilizando-se mat?rias-primas comerciais. Para isso, utilizou-se a t?cnica de polimeriza??o in situ para preparar nanocomp?sitos de PEA/TiO2 com diferentes concentra??es da carga (0%, 0,5%, 1,0%, 2,0%, 3,0% e 5,0% m/m sobre a massa do pol?mero). Utilizou-se como reagentes iniciais: o Dimetil Tereftalato (DMT), o Politereftalato de Etileno (PET) e uma mistura de 1,4- butanodiol e 1,6- hexanodiol. Os nanocomp?sitos preparados foram caracterizados por Espectroscopia de Infravermelho por Transformada de Fourier (FTIR), Microscopia Eletr?nica de Varredura (MEV), Calorimetria Diferencial Explorat?ria (DSC), An?lise Termogravim?trica (TGA), Cromatografia em Permea??o em Gel (GPC), Dureza Shore D, ?ngulo de contato e Difra??o de Raios- X (DRX). Pelos resultados obtidos neste trabalho, pode-se ressaltar que houve intera??o carga/pol?mero comprovada pelas an?lises de DRX e FTIR onde as mesmas interferiram nas intensidades das bandas proporcionais a quantidade de carga adicionada. As propriedades t?rmicas do material analisadas por DSC e TGA n?o sofreram modifica??o significativa. Tamb?m foi poss?vel observar uma mudan?a na superf?cie do material sintetizado mostrando uma boa compatibilidade da carga com a matriz polim?rica e uma diminui??o da hidrofilicidade da superf?cie (avaliada atrav?s do ?ngulo de contato), al?m de um aumento na dureza do material quando comparado ao pol?mero puro.

Submitted by Caroline Xavier (caroline.xavier@pucrs.br) on 2017-06-30T17:35:25Z No. of bitstreams: 1 DIS_CAMILA_PEREIRA_GRANDINI_COMPLETO.pdf: 928123 bytes, checksum: 31401f36512c1229c7213472576341c1 (MD5) / Made available in DSpace on 2017-06-30T17:35:25Z (GMT). No. of bitstreams: 1 DIS_CAMILA_PEREIRA_GRANDINI_COMPLETO.pdf: 928123 bytes, checksum: 31401f36512c1229c7213472576341c1 (MD5) Previous issue date: 2017-03-28 / Conselho Nacional de Pesquisa e Desenvolvimento Cient?fico e Tecnol?gico - CNPq / The growing concern of industries in finding natural inputs in place of synthetic ones in the production of bioactive products in the pharmaceutical, food and cosmetic areas motivated this research to the study of the biological activities of the volatile and non-volatile extracts of Pluchea sagittalis. This plant known as quitoco of spontaneous growth in nature is found in tropical regions having its origin in the South American continent. The goal of this study was to obtain volatile and nonvolatile extracts from the aerial parts of the quitoco and to evaluate the chemical composition and the biological activities of the extracts obtained. In order to obtain extracts from leaf and stem samples of P. sagittalis, without flowers and flower samples, two processes were used: Extraction by steam drag, to obtain volatile extracts, and supercritical extraction, to obtain non-volatile extracts. The chemical composition of the extracts obtained by steam drag was analyzed by gas chromatography coupled with mass spectrometer. The antimicrobial activity of leaf and stem essential oil was tested with the bacteria Staphylococcus aureus and Escherichia coli and also with the fungus Candida albicans, both tests were performed using the indirect bioautography technique where the oil showed growth inhibition for Staphylococcus aureus and for the fungus Candida albicans. Volatile extracts of leaves and stems and flowers obtained by steam extraction and supercritical fluid at 90 bar pressure were evaluated for their aromatic potential by means of sensorial (olfatometric) analysis, having as best evaluation the extract obtained by supercritical extraction of quitoco flowers. / A crescente preocupa??o de ind?strias em encontrarem insumos naturais em substitui??o aos sint?ticos na produ??o de produtos bioativos nas ?reas farmac?utica, aliment?cia e cosm?tica motivou esta pesquisa quanto ao estudo das atividades biol?gicas dos extratos vol?teis e n?o vol?teis da Pluchea sagittalis. Esta planta conhecida como quitoco, de crescimento espont?neo, ? encontrada em regi?es tropicais tendo sua origem no continente sul-americano. O objetivo deste estudo consistiu em obter extratos vol?teis e n?o vol?teis das partes a?reas do quitoco e avaliar a composi??o qu?mica e as atividades biol?gicas dos extratos obtidos. Para a obten??o dos extratos a partir de amostras das folhas e talos da P. sagittalis, sem as flores, e amostras de flores foram utilizados dois processos: extra??o por arraste a vapor, para a obten??o de extratos vol?teis, e extra??o supercr?tica, para a obten??o de extratos vol?teis e n?o vol?teis. A composi??o qu?mica dos extratos obtidos por arraste a vapor foi determinada atrav?s da an?lise por cromatografia gasosa acoplada com espectr?metro de massa. A atividade antimicrobiana do ?leo essencial das folhas e talos foi testada com as bact?rias Staphylococcus aureus e Escherichia coli e tamb?m com o fungo Candida albicans, ambos os testes foram realizados atrav?s da t?cnica bioautografia indireta, onde o ?leo essencial apresentou inibi??o do crescimento para Staphylococcus aureus e para o fungo Candida albicans. Os extratos vol?teis das folhas e talos e das flores, obtidos atrav?s da extra??o por arraste a vapor e com fluido supercr?tico a 90 bar de press?o, foram avaliados quanto ao seu potencial arom?tico por meio de an?lise sensorial (olfatom?trica), tendo o extrato vol?til das flores obtido por extra??o supercr?tica um grande potencial para o uso em perfumaria.

Submitted by Setor de Tratamento da Informa??o - BC/PUCRS (tede2@pucrs.br) on 2015-05-26T12:03:29Z No. of bitstreams: 1 469157 Texto Completo.pdf: 5491426 bytes, checksum: 70928b8d7df098aeea8a33c69facb91e (MD5) / Made available in DSpace on 2015-05-26T12:03:29Z (GMT). No. of bitstreams: 1 469157 Texto Completo.pdf: 5491426 bytes, checksum: 70928b8d7df098aeea8a33c69facb91e (MD5) Previous issue date: 2015-03-30 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / The essential oil industry in Brazil is in full development, especially due to the researches conducted, thus expanding the knowledge of producers through relationships with universities. The extraction process by steam-dragging of essential oils is the most applied process in the industry of this segment, mainly because of its simplicity and low cost. Studies which involve this process have already gone beyond the knowledge of chemical composition, quality and applications. Currently, globalized world has the need for studies on the environmental variable for its survival, therefore this study aimed at analyzing the environmental impact caused by residues from the extraction process by steam-dragging of essential oils from aromatic plants, such as: Rosmarinus officinalis L., Piper hispidinervum C. CD., Pinus taeda L. e Pinus elliottii Engelm. The residues generated by the process are solid and effluent ones. Solid residues are only assessed as the mass generation; differently, the effluents were characterized by the analysis of environmental standards.Thus, it was possible to divide these analyzes by studying the following physicochemical parameters: pH, dissolved oxygen, chemical oxygen demand, biochemical oxygen demand, total organic carbon, color, turbidity, electrical conductivity, ammonia nitrogen, nitrate, nitrite, suspended solids, dissolved solids and total solids. The results indicate that the selected parameters of the analyzes of effluents generated in the extraction process by steam-dragging of essential oils of each one of the aromatic plants under study may be impactful for the environment in virtue of their values are not in accordance with those laid down in the environmental legislation in force. / A ind?stria de ?leos essenciais no Brasil est? em pleno desenvolvimento, principalmente em fun??o das pesquisas desenvolvidas, ampliando assim o conhecimento dos produtores atrav?s das rela??es com as universidades. A extra??o por arraste a vapor de ?leo essencial ? o processo mais aplicado na ind?stria deste segmento, principalmente em fun??o da simplicidade e baixo custo. Os estudos envolvendo este processo j? ultrapassam o conhecimento da composi??o qu?mica, qualidade e aplica??es. Atualmente, o mundo globalizado apresenta a necessidade de estudos a respeito da vari?vel ambiental para sua sobreviv?ncia, por isso o presente trabalho teve por objetivo estudar o impacto ambiental gerado pelos res?duos do processo de extra??o por arraste a vapor de ?leo essencial de plantas arom?ticas, tais como: Rosmarinus officinalis L., Piper hispidinervum C. CD., Pinus taeda L. e Pinus elliottii Engelm. Os res?duos gerados no processo s?o s?lidos e efluentes. Os res?duos s?lidos s?o avaliados apenas quanto ? gera??o em massa, j? os efluentes foram caracterizados atrav?s de an?lises dos padr?es ambientais.Sendo assim, foi poss?vel dividir estas an?lises atrav?s do estudo dos seguintes par?metros f?sico-qu?micos: pH, oxig?nio dissolvido, demanda qu?mica de oxig?nio, demanda bioqu?mica de oxig?nio, carbono org?nico total, cor, turbidez, condutividade el?trica, nitrog?nio amoniacal, nitrato, nitrito, s?lidos suspensos, s?lidos dissolvidos e s?lidos totais. Os resultados mostram que os par?metros selecionados das an?lises dos efluentes gerados no processo de extra??o por arraste a vapor de ?leos essenciais de cada uma das plantas arom?ticas em estudo poder?o ser impactantes ao meio ambiente em virtude de seus valores estarem em desacordo com os estabelecidos na legisla??o ambiental vigente.

Submitted by Setor de Tratamento da Informa??o - BC/PUCRS (tede2@pucrs.br) on 2015-06-09T11:33:18Z No. of bitstreams: 1 470158 - Texto Completo.pdf: 900834 bytes, checksum: c9822e05947627069fb5b4fc9d1f6005 (MD5) / Made available in DSpace on 2015-06-09T11:33:18Z (GMT). No. of bitstreams: 1 470158 - Texto Completo.pdf: 900834 bytes, checksum: c9822e05947627069fb5b4fc9d1f6005 (MD5) Previous issue date: 2015-03-17 / The international market for essential oils has an annual turnover of 1.8 billion dollars, yet the Brazilian participation in this market is only 0.1%. The vast biodiversity found in Brazil, although still little explored in relation to the chemical composition of its flora, places the country in a very promising position in terms of increasing its future participation in the essential oils market. Basil (Ocimum basilicum L.) is a widely cultivated aromatic plant due to its medicinal properties. The importance of this species lies in the plant architecture, coloration and morphology of its leaves and flowers, in addition to the chemical composition of its essentials oils, giving specific aromas and having various uses in the culinary, perfume and pharmaceuticals industries. In this study, two experiments were performed with the aim of studying germination in simulated hypergravity and open-air cultivation, to evaluate the growth of the basil, its yield and essential oil composition. The extraction of the essential oils was carried out by steam distillation in a Clevenger apparatus. Quantitative and qualitative evaluation of the compounds was performed by gas chromatography coupled to a mass spectrometer detector (GC/MS). The mean values for germination under the effect of hypergravity simulation in protocols 1, 2 and 3 ranged from 81% to 87%. After this stage, the seeds exposed to simulated hypergravity were cultivated in the open-air and the fresh basil leaves were collected after 90 days to obtain the essential oils. The overall yield of oil was 0.2mL to 0.3mL and the essential oil was 0.3% to 0.4%. The largest and most predominant compound in this research was eugenol, ranging from 46% to 62%, with the second largest being linalool, which ranged from 22% to 28%. Further research in this area is essential to understand the real impact of simulated hypergravity on basil, and its effect on auxins and gene expression. / O mercado internacional de ?leos essenciais movimenta anualmente 1,8 bilh?es de d?lares e a participa??o brasileira nesse mercado ? de apenas 0,1%. A grande biodiversidade brasileira, ainda pouco explorada em rela??o ? composi??o qu?mica de sua flora, coloca o Brasil numa situa??o muito promissora para aumentar sua participa??o futura no mercado de ?leos essenciais. O manjeric?o (Ocimum basilicum L.) ? uma planta arom?tica largamente cultivada, devido ? suas propriedades medicinais. A import?ncia dessa esp?cie est? na arquitetura da planta, na colora??o e na morfologia das folhas e flores, al?m da composi??o qu?mica de seus ?leos essenciais, originando aromas espec?ficos e tendo utiliza??o variada na gastronomia, perfumaria e ind?stria farmac?utica. Nesse trabalho, foram realizados dois experimentos, com o objetivo de estudar a germina??o por hipergravidade simulada e o cultivo a c?u aberto para avaliar o crescimento do manjeric?o, rendimento e a composi??o do ?leo essencial. A extra??o do ?leo essencial foi feita por arraste a vapor em aparelho Clevenger. A avalia??o quantitativa e qualitativa dos compostos foi realizada por cromatografia gasosa acoplada a um detector de massas (CG/MS). As m?dias de germina??o deste trabalho foram de 81% a 87%. Ap?s essa etapa, as sementes sob efeito de hipergravidade simulada foram cultivadas a c?u aberto e, depois de 90 dias, foram coletadas folhas frescas de manjeric?o para obter ?leos essenciais. O rendimento total de ?leo foi de 0,2 mL a 0,3 mL e de ?leo essencial de 0,3%. a 0,4%. O composto majorit?rio e predominante em nossas pesquisas foi o eugenol, variando entre 46% a 62%, e o segundo maior composto foi o linalol, que ficou entre 22% a 28%. Pesquisas nessa ?rea s?o essenciais para entender o real impacto da hipergravidade simulada no manjeric?o, seu efeito na auxina e sua express?o g?nica.

Made available in DSpace on 2016-04-28T20:15:36Z (GMT). No. of bitstreams: 1 Tatiana Xavier de Almeida.pdf: 937180 bytes, checksum: e0cda53e5c0c9829836d98da482b3737 (MD5) Previous issue date: 2010-02-09 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / Fungal and mycotoxin contamination in food is one of the greatest problems around the world. Some natural products, such as essential oils, have been shown to be effective inhibitors of fungal growth and production of their toxins. In this study, a total of 40 vegetal extracts were tested for inhibition on Aspergillus section Flavi growth. These extracts were obtained from ten herbs cultivated in Brazil: basil (Ocimum basilicum), cinnamon (Cinnamomum zeylanicum), clove (Eugenia caryophyllata), cumin (Cuminum cyminum), marjoram (Origanum majorana), nutmeg (Myristica fragrans), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis), spearmint (Mentha piperita) and sweet fennel (Pimpinella anisum). Preliminary in vitro tests using the agar diffusion method showed that essential oils were more effective in inhibiting the fungal growth when compared with ethanol and aqueous extracts. Essential oils obtained from oregano and rosemary, clove and cumin ethanolic extracts and the essential hexanic oil of oregano and cinnamon were selected for advanced tests. Differents concentrations of plant material (0, 50, 100, 150, 300 and 600 μg/g) were added to culture medium. A suspension of 103 conidia per inoculation were used. Plates were incubated for ten days while daily measurements of colony diameters were made to obtain growth rate (mm/day) and lag phase (h) of toxigenic strains. The comparison of selected essential oils effect on A. flavus and A. parasiticus showed better inhibition by incorporating oregano essential oil in the culture medium at 600 μg/g concentration. Nevertheless, the hexanic essential oil of oregano showed no statistical difference with the control group, a change occurred in the plant product due to the extraction method. Among the evaluated ethanol extracts, clove had the best result. Aspergillus flavus showed a slight reduction of growth (4.5 to 3.5 mm/day) when compared to control group, but a large increase in the latency period (37 h at a 600 μg/g concentration). Aspergillus parasiticus showed gradual decreases as increased concentrations were assayed, except for the 150 μg/g concentration, and a significant increase on lag phase at the highest concentrations tested (45 and 48 h, respectively). The data presented here are very important for the continued efforts of microbiological control in food, especially when it comes to control fungi. / A contamina??o de alimentos por fungos e micotoxinas constitui um grande problema mundial. Alguns produtos naturais, como por exemplo, ?leos essenciais, s?o demonstrados como potenciais inibidores do crescimento f?ngico, bem como da produ??o de suas toxinas. Neste estudo, um total de 40 extratos de plantas foi avaliado como inibidores do desenvolvimento f?ngico de cepas pertencentes ao g?nero Aspergillus se??o Flavi. Tais extratos foram obtidos a partir de dez ervas, utilizadas especialmente como condimentos e cultivadas no Brasil: alecrim (Rosmarinus officinalis), canela (Cinnamomum zeylanicum), cominho (Cuminum cyminum), cravo-da-?ndia (Eugenia caryophyllata), erva-doce (Pimpinella anisum), hortel? (Mentha piperita), manjeric?o (Ocimum basilicum), manjerona (Origanum majorana), noz moscada (Myristica fragrans) e or?gano (Origanum vulgare). Ensaios preliminares in vitro utilizando o m?todo de difus?o em agar demonstraram que os ?leos essenciais foram os mais efetivos na inibi??o do crescimento f?ngico quando comparados com extratos etan?licos e aquosos. Foram selecionados os ?leos essenciais de or?gano e alecrim, os extratos etan?licos de cravo-da-?ndia e cominho e, os ?leos essenciais hex?nicos de or?gano e canela para ensaios mais aprofundados. Diferentes concentra??es de extratos de plantas arom?ticas (0, 50, 100, 150, 300 e 600 μg/g) foram adicionadas ao meio de cultivo. Utilizou-se uma suspens?o de 103 con?dios por inocula??o. As placas foram incubadas por dez dias enquanto medi??es di?rias do di?metro da col?nia eram realizadas a fim de obter velocidade de crescimento (mm/dia) e fase de lat?ncia (h) das cepas tox?genas. Comparando os ?leos essenciais selecionados, tanto A. flavus quanto A. parasiticus apresentaram uma melhor inibi??o atrav?s da incorpora??o do ?leo essencial de or?gano no meio de cultivo a uma concentra??o de 600 μg/g. Apesar disso, o ?leo essencial hex?nico de or?gano n?o demonstrou qualquer diferen?a estat?stica em rela??o ao grupo controle, havendo ent?o altera??o em algum componente do extrato devido a forma de extra??o. Entre os extratos etan?licos avaliados, o cravo-da-?ndia obteve o melhor resultado. Aspergillus flavus demonstrou uma discreta diminui??o de crescimento (4,5 a 3,5 mm/dia), quando comparado ao grupo controle, mas um grande aumento em sua fase de lat?ncia (37 h a 600 μg/g). Aspergillus parasiticus apresentou uma diminui??o gradativa conforme ocorria o aumento das concentra??es, exceto pela concentra??o de 150 μg/g, e um aumento significativo da fase lag nas maiores concentra??es testadas (45 e 48 h respectivamente). Os dados apresentados aqui s?o de extrema relev?ncia para os constantes esfor?os de controle microbiol?gico em alimentos, principalmente em se tratando de controle f?ngico.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-02-15T17:02:45Z No. of bitstreams: 1 2009 - William Pereira.pdf: 3794972 bytes, checksum: 64fbf9758bbf44329031caf3b369b79a (MD5) / Made available in DSpace on 2017-02-15T17:02:45Z (GMT). No. of bitstreams: 1 2009 - William Pereira.pdf: 3794972 bytes, checksum: 64fbf9758bbf44329031caf3b369b79a (MD5) Previous issue date: 2009-10-22 / CAPES / The present study has two specific phases: Early, was studied the isathine irradiation with the presence of diisopropil-phosphoril-dimethylidrazone (diisopfh), in chloroform, at room temperature and 300nm. The structure of photo-product was elucidated by GC/MS, IR, NMR 1H, 13C and 31P, as well as hety-cosy, homo-cosy and other techniques. The proposal mechanism involve a bi-radical from triplet excited state of isathine that react with C=N of the diisopfh and has a ring expansion. The successive pass would be thermal and with propanone elimination, as thermal rearrangement on phosphoric derivates described in the literature. In a second phase was studied, by Laser Flash Photolysis, the kinetic effect of the six aromatic derived of phosphoril-hidrazone (H, p-Cl, p-NO2, p-CN, p-NMe2 e p-CO2H) on the triplet excited state of four aromatic ketones: Xanthone, Tioxanthone, Benzophenone and Benzyl. The observed process to quencher, in all cases, was energy transference, because the rate constants are in the order of 1010M-1s-1. In this form was possible to estimate the energy of triplet excited state of these six phosphoril-hidrazone derivates. / O presente estudo divide-se em duas etapas bem distintas: Inicialmente, estudou-se a irradia??o de isatina na presen?a de diisopropil-dimetilfosforilidrazona (diisopfh) em clorof?rmio, a temperatura ambiente e comprimento de onda de 300nm. H? forma??o de um produto majorit?rio cujo peso molecular corresponde ? soma dos reagentes, diminu?do de 58g/mol. A estrutura deste produto foi elucidada por CG/EM, IV e RMN de 1H, 13C e 31P, al?m de t?cnicas como homocosy, hetycosy e outros. Prop?e-se um mecanismo via bi-radical formado a partir do estado excitado triplete da isatina com a liga??o C=N do composto diisopfh e conseq?ente expans?o do anel isat?nico; levando ? forma??o de um prov?vel produto fotoqu?mico prim?rio resultante de cicloadi??o. Numa segunda etapa, por processo t?rmico de elimina??o de propanona, similar a processo descrito na literatura por Olah, levaria a forma??o do fotoproduto detectado (derivado fosforil-benzodiazep?nico). Numa segunda etapa, estudou-se, por Fot?lise por Pulso de laser, o efeito cin?tico da presen?a de seis derivados arom?ticos de fosforilidrazona (H, p-Cl, p-NO2, p-CN, p-N (CH3)2 e p-CO2H) sobre o estado excitado triplete de quatro cetonas arom?ticas: tioxantona, xantona, benzofenona e benzil, todos em solu??o de acetonitrila. As constantes de velocidades obtidas (da ordem de difus?o da acetonitrila 1,9x1010 M-1s-1) indicam que o processo de supress?o de estado excitado se faz por transfer?ncia de energia. Desta forma foi poss?vel estimar a energia de estado excitado triplete destes derivados arom?ticos de fosforilidrazona.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-01-10T12:38:21Z No. of bitstreams: 1 BrunaMariaEmerencianoDasChagas_TESE.pdf: 6590840 bytes, checksum: f29703c72f7b97886bfe14570fa8d656 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-01-11T13:13:01Z (GMT) No. of bitstreams: 1 BrunaMariaEmerencianoDasChagas_TESE.pdf: 6590840 bytes, checksum: f29703c72f7b97886bfe14570fa8d656 (MD5) / Made available in DSpace on 2017-01-11T13:13:01Z (GMT). No. of bitstreams: 1 BrunaMariaEmerencianoDasChagas_TESE.pdf: 6590840 bytes, checksum: f29703c72f7b97886bfe14570fa8d656 (MD5) Previous issue date: 2016-06-09 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Recentemente as microalgas e cianobact?rias vem sendo muito estudadas como fonte de biocombust?veis devido a sua elevada produtividade, elevado teor de ?leo e capacidade de crescer em uma grande variedade de climas e terras sem competir com a produ??o de alimentos. A pir?lise ? um m?todo de convers?o termoqu?mica eficaz capaz de converter biomassa em bio-?leo, carv?o e gases combust?veis. O bio-?leo ? uma mistura l?quida de compostos org?nicos potencial para substituir o ?leo diesel. Tem sido demosntrado que bio-?leos de microalgas e cianobact?rias s?o mais est?veis, apresentam teor de oxig?nio mais baixo e poder calor?fico mais alto que bio-?leos de biomassa lignocelul?sica, embora contenha um alto teor de nitrog?nio devido a presen?a de prote?nas na mat?ria-prima. A Spirulina ? uma cianobact?ria que vem sendo muito estudada nos processos de degrada??o t?rmica por apresentar alto teor de prote?nas (74%) e baixo teor de lip?dios (< 1%) podendo ser totalmente convertida em biocombust?vel. Nesta tese, foi investigado o potencial de produ??o de combust?veis e qu?micos a partir da pir?lise r?pida de Spirulina. Os experimentos de pir?lise r?pida convencional em Py-GC/MS foram conduzidos para investigar a influ?ncia dos par?metros de pir?lise, tais como temperatura, taxa de aquecimento e tempo de resid?ncia nos rendimentos dos produtos. O rendimento dos produtos da pir?lise foi maximizado a 450 ?C e 30 s, independente da taxa de aquecimento. Essas condi??es foram escolhidas para o estudo da pir?lise catal?tica com 9 ze?litas diferentes para avaliar a produ??o de hidrocarbonetos espec?ficos, compostos oxigenados e nitrogenados em func?o da raz?o biomassa/catalisador. O rendimento de hidrocarbonetos arom?ticos aumentou ? medida que a propor??o de catalisador/biomassa aumentou de 1:1 para 10:1. A ze?lita H-ZSM5 (23) apresentou o rendimento m?ximo de hidrocarbonetos e a maior redu??o de f?nois quando comparada as outras ze?litas, por?m os compostos nitrogenados totais n?o foram significativamente reduzidos por nenhum catalisador testado. Posteriormente testes de pir?lise r?pida de Spirulina foram conduzidos em um reator de leito fluidizado da USDA-ARS sob diferentes atmosferas de rea??o. Foram testadas a pir?lise convencional com atmosfera inerte (N2) e um processo de pir?lise com atmosfera reativa compostas por gases reciclados da pi?lise, denominado ?Tail Gas Reactive Pyrolysis? (TGRP). O bio-?leo, carv?o e gases produzidos pelo processo TGRP tiveram suas caracter?sticas melhoradas em rela??o aos produtos obtidos na pir?lise convencional, houve um aumento na concentra??o dos hidrocarbonetos arom?ticos e predominaram compostos nitrogenados com um ?nico ?tomo de nitrog?nio (piridinas, pirroles, indoles, nitrilas e amidas). Devido a esta composi??o, esse bio-?leo apresentou um n?vel suficientemente elevado de estabilidade t?rmica para ser destilado. Al?m disso, o bio-?leo produzido pelo processo TGRP foi mais est?vel, menos ?cido e apresentou um poder calor?fico mais alto que bio-?leos de biomassa lignocelul?sica. / Recently microalgae and cyanobacteria have been widely studied as a source of biofuels due to its high yield, high oil content and ability to grow on a wide variety of climates and land without competing with food production. Pyrolysis is an effective thermochemical conversion method capable of converting biomass to fuels, including bio-oil, bio-char and gas. Bio-oil is a liquid mixture of organic compounds that can be a source of valuable chemicals and potential to replace diesel oil depending on its quality. It has been shown that bio-oil from microalgae and other proteinaceous biomass are more stable, have a low oxygen content and higher calorific value than those produced from lignocellulosic feedstock, though contains high nitrogen content due to the presence of protein in its constitution. Spirulina is a cyanobacteria that has been studied in the thermal degradation processes due to its high protein and low lipids content. In this thesis, we investigated the potential for production of fuels and chemicals from the fast pyrolysis of Spirulina. Conventional fast pyrolysis experiments in Py-GC/MS were performed to investigate the influence of pyrolysis parameters such as temperature, heating rate and residence time in distribution of products. The pyrolysis yield was maximized at 450 ?C and 30 s, regardless of heating rate. H-ZSM5 (23) showed the maximum hydrocarbon yield and the largest phenols reduction when compared to the other zeolites, but the total nitrogenated compounds were not significantly reduced by any catalyst tested although some specific nitrogenous have been reduced or eliminated. H-? (38) was also able to increase aromatics production, although its effect was less significant when compared to H-ZSM5 (23) and (50). Subsequently tests of Spirulina fast pyrolysis were conducted in USDA?s bubbling fluidized bed pyrolysis reactor under different reaction atmospheres. Conventional (N2 atmosphere) and reactive (Tail Gas Reactive Pyrolysis - TGRP) pyrolysis were tested. Biooil, bio-char and gas obtained from TGRP process had their fuel characteristics improved when compared to the products from conventional pyrolysis. TGRP Spirulina pyrolysis oil showed an increased concentration of aromatics hydrocarbon and the presence of nitrogenous compounds with single nitrogen atom (pyridines, pyrroles, indoles, nitriles and amides), low oxygen content and low acidity being thermally stable therefore a good feedstock for distillation process. Distillation successfully allowed concentrating various chemicals into distillate fractions which, in turn, could be individually isolated for processing to fuels or chemical co-products.

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