Made available in DSpace on 2017-07-21T18:53:20Z (GMT). No. of bitstreams: 1 Cintia Maia Braga.pdf: 853677 bytes, checksum: 4107ff87848d02112262f112adeb1c1b (MD5) Previous issue date: 2013-02-14 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Apple fermented beverages are produced in Brazil with low commercial quality fruits that do not pass by rating the degree of maturation. An study becomes necessary to determine the aromatic profile of the products processed apples in different stages of maturation knowing that this can change the technological and sensory quality of the product. Thus the aim of this study was to identify and determine the differences between apple juices and apple fermented beverage elaborated with fruits from different varieties and ripening stages in the aroma profile. Analysis of fruit ripeness, preparation of products under different conditions, flavor profile, physico-chemical composition and statistical analysis for verification and determination of the differences between the juice and fermented were perfomed. The physical chemical characteristics attested the raw material ripening of the samples. The sugar content of juices and alcohol content of fermented in general increased with ripening increasing, the opposite of the evolution of acids that in most of the samples decreased with increasing ripening, as happened with the nitrogen content. Ripening stage significantly influenced the aroma composition of apple juice and apple fermented beverages. Esters, aldehydes, acids, alcohols and ketones were identified in all samples by gas chromatographic (GC), however at higher concentrations in samples of fermented mainly made of senescent apples. Regarding the juices, ripe Gala had a prominence relating to aroma concentration over other cultivars. Using a chemometric approach by principal components analysis (PCA) and hierarchical cluster analysis (HCA) were verified that fermented have a higher composition of ten volatile compounds avaliated and fewer concentration of just one compound than apple juices. In this way chemometric approach with GC techniques can be suitable parameters to differentiate apple juice and apple fermented by aroma profiles. / Fermentados de maçãs são produzidos no Brasil com frutas de baixa qualidade comercial que não passam por classificação quanto ao grau de maturação. Sabe-se que isto pode alterar a qualidade tecnológica e sensorial do produto tornando necessário um estudo para determinação do perfil aromático dos produtos processados com maçãs em diferentes estádios de maturação. O objetivo deste estudo foi identificar e determinar as diferenças de perfil aromático entre sucos e fermentados de maçã elaborados com frutas de diferentes cultivares e estádios de maturação. Para isto foram realizadas análises para determinação do estádio de maturação da fruta, determinação do perfil aromático, composição físico-química e análise estatística para verificação e determinação das diferenças entre os sucos e fermentados. O teor de açúcar dos sucos e de álcool dos fermentados em geral aumentaram com o amadurecimento, o oposto da evolução dos ácidos que, na maioria das amostras decresceu com o amadurecimento, tal como aconteceu com o teor de nitrogênio. O estádio de maturação influenciou significativamente a composição aromática de suco e fermentado de maçã. Ésteres, aldeídos, ácidos, álcoois e cetonas foram identificados em todas as amostras por cromatografia gasosa (GC), porém em concentrações mais elevadas em amostras de fermentado, principalmente a partir de maçãs senescentes. Em relação aos sucos, Gala madura teve um destaque com relação à concentração de aromas sobre outras cultivares. Através de uma abordagem quimiométrica por análise de componentes principais (PCA) e análise de agrupamento hierárquico (HCA) foi verificado que os fermentados tem uma maior concentração de dez dos compostos voláteis avaliados e menos concentração de apenas um composto em relação ao suco de maçã. Desta forma abordagem quimiométrica com técnicas de GC podem ser parâmetros adequados para diferenciar suco e fermentado de maçã por perfil aromático.

Les médicaments traditionnels à base de plantes (tradimédicaments) sont très utilisés par les populations africaines. Mais leur qualité est difficile à maîtriser, car ce sont des mélanges complexes de plusieurs drogues végétales ou des préparations à base de drogues végétales d’origine souvent inconnue et/ou très variable. Le profil chromatographique des métabolites phytochimiques constitue un outil important pour l’évaluation de la qualité de ces produits.L'objectif de ce travail est de proposer un protocole de préparation des échantillons et d’établissement de profil par chromatographie liquide et chromatographie en phase gazeuse des métabolites apolaires, pour l’évaluation de la qualité des médicaments traditionnels à base de plantes.La méthodologie est basée sur le traitement chimiométrique des profils chromatographiques des métabolites apolaires issus de différents lots de feuilles de Combretum micranthum et Mitracarpus scaber.Le profilage métabolique s’est effectué par chromatographie liquide sur Carbone Graphite Poreux en milieu non-aqueux et par chromatographie en phase gazeuse à haute température, couplées à la spectrométrie de masse, après extraction au dichlorométhane et élimination de la chlorophylle adsorbée sur charbon actif.L'analyse chimiométrique des données utilisant l’analyse PLS-discriminante avec ou sans correction orthogonale du signal, appliquée aux profils chromatographiques des feuilles de Combretum micranthum et Mitracarpus scaber, a montré de faibles différences entre les lots de chaque drogue végétale, et une différenciation claire des deux drogues végétales.Les deux méthodes d'analyse par chromatographie liquide et chromatographie en phase gazeuse permettent de détecter la plupart des métabolites secondaires apolaires bioactifs ou non déjà identifiés dans les feuilles des deux espèces. / The traditional herbal medicines are widely used by African people. But their quality control is difficult, because they are complex mixtures of several herbal drugs or herbal drugs preparations. Their origin is often unknown and/or highly variable. The chromatographic profile of phytochemical metabolites is an important tool for quality assessment of these products.The objective of this work is to propose a protocol for sample preparation and liquid chromatographic and gas chromatographic profiling of non-polar metabolites for quality assessment of africain traditional herbal medicinal products.The methodology is based on the chemometric treatment of chromatographic profiles of non-polar metabolites from different batches of leaves of Combretum micranthum and Mitracarpus scaber.Metabolic profiling is carried out by non-aqueous liquid chromatography on Porous Graphitic Carbon and by high temperature gas chromatography, coupled with mass spectrometry, after extraction with dichloromethane and removal of chlorophyll adsorbed on activated charcoal.The chemometric data analysis using PLS-discriminant analysis with or without orthogonal signal correction applied to the chromatographic profiles of leaves of Combretum micranthum and Mitracarpus scaber showed small differences between batches of each herbal drug, and a clear differentiation two herbal drugs.Both analyses by liquid chromatography and gas chromatography methods detect most non-polar metabolites bioactive or/not already identified in the leaves of both species.