No / Reliability evaluation for ensuring the uninterrupted system operation is an integral part of dependable system development. Model-based safety analysis (MBSA) techniques such as Hierarchically Performed Hazard Origin and Propagation Studies (HiP-HOPS) have made the reliability analysis process less expensive in terms of effort and time required. HiP-HOPS uses an analytical modelling approach for Fault tree analysis to automate the reliability analysis process, where each system component is associated with its failure rate or failure probability. However, such non-state-space analysis models are not capable of modelling more complex failure behaviour of component like failure/repair dependencies, e.g., spares, shared repair, imperfect coverage, etc. State-space based paradigms like Markov chain can model complex failure behaviour, but their use can lead to state-space explosion, thus undermining the overall analysis capacity. Therefore, to maintain the benefits of MBSA while not compromising on modelling capability, in this paper, we propose a conceptual framework to incorporate complex basic events in HiP-HOPS. The idea is demonstrated via an illustrative example. / This conference paper is available to view at http://hdl.handle.net/10454/17423.

An interview study was undertaken to explore Swedish broiler producers´ views for the potential of hops (H. lupulus L.) to reduce reliance on ionophorous coccidiostats in broiler production. The design was a mixed methodology between grounded theory and case study with a semi structured interview method. Nine producers, four using ionophorous coccidiostats and five without reliance in production accepted interview. During interviews participants were presented to research conducted with hops in production and consequences from ionophores in production. All participants thought the risk from pathogen pressure was too great to cut reliance in intensive production owed to the lower efficacy of hops. Therefore owed to how actors in the Swedish food system behave only small producers with enough economical freedom for reduced stocking densities were regarded to be able to uphold animal health with hops. Six parameters within food systems were regarded as leverage points for a potential of hops in production on a larger societal scale if encouraging a more extensive nationwide production system. Those were: purchase will, small local production, increased responsibility within trade, law, elevated consumers and research. Law was seen as a necessity to enforce all other denominators since economical in food systems tend to override social and ecological dimensions. Consequences from power struggle in food systems disfavoring producers has although resulted in a great distrust towards other system actors such as consumers, legal institutions or wholesalers. That has created a reluctance to interact with other system actors even for common goals. A stronger position to other actors in food systems was regarded as increasing a meaningful outcome from interaction. Four parameters emerged as impacting power relations in a system the most: Purchase will, contracts, own designed production and law. Favorable purchase will and law would contribute the most for increasing adaptivity for alternatives in production by impacting on power relations. No producers had observed indicators of bacterial resistance from ionophorous coccidiostat usage. Lack of research for many years in the field was troublesome for how to develop the enterprise according to participants. Especially in relation to Norway that has abolished the static use of ionophorous coccidiostats in production. About half of the participants although regarded a shift in research towards consequences from intensive production as equally important as focusing on alternative antimicrobials.

O objetivo desta pesquisa foi identificar os voláteis importantes para o aroma da carne de frangos suplementados com diferentes concentrações de beta-ácidos do lúpulo. Para isso, 1440 frangos de corte Cobb 500 foram alimentados ad libitum durante 42 dias com dietas basais suplementadas com 0 (controle negativo), 30, 60 e 120 mg kg-1 de &beta;- ácidos do lúpulo. Após 42 dias de experimento, os animais foram abatidos e o músculo peitoral maior (peito do frango) foi retirado, separado do tecido conjuntivo, da pele e da gordura subcutânea. Os filés de peito foram imediatamente congelados a -80 °C até o momento das análises. Nos filés foi determinado o perfil de ácidos graxos por cromatografia gasosa acoplada a detector de ionização em chama. E a carne dos animais suplementados com 30 mg kg-1 de &beta;-ácidos foi a que apresentou a maior quantidade dos ácidos graxos insaturados de cadeia longa araquidônico (C20:4-n6) e docosaexaenoico (C22:6-n3), cujas propriedades antioxidantes e anti-inflamatórias são benéficas para saúde humana. Para a caracterização dos voláteis da carne assada foi desenvolvido e otimizado um procedimento de extração dos voláteis da carne por microextração em fase sólida de headspace (HS-SPME) e cromatografia gasosa acoplada à espectrometria de massa (GC-MS). Para isso, foram testados cinco tipos de fibras comerciais de SPME quanto a sua capacidade de extração dos voláteis da carne assada de frango e, para fibra que apresentou maior capacidade de extração (CAR/PDMS), foram otimizadas as condições de temperatura e tempo de extração por meio de delineamento composto central rotacional. As condições ótimas de extração foram: temperatura de extração de 81°C e tempo de extração de 45 min. Foram identificados 70 compostos voláteis na carne assada de frango por GC-MS majoritariamente aldeídos, alcanos, álcoois, ésteres e pirazinas. A análise de componentes principais (PCA) foi capaz de separar as amostras em função da suplementação com beta ácidos, o que indica que os diferentes níveis de suplementação podem originar diferentes voláteis na carne assada. O tratamento controle negativo (0 mg kg-1 de &beta;-ácidos) foi caracterizado principalmente por aldeídos e ácidos como octanal, decanal, benzaldeido e ácido n-hexanóico, o tratamento com 30 mg kg-1 de &beta;-ácidos foi caracterizado por pirazinas (2, 6 - dimetil prirazina e 3- etil, 2, 5 dimetil pirazina), o tratamento com 60 mg kg-1 de &beta;-ácidos foi caracterizado por uma maior quantidade de álcoois, aldeídos e furanos (hexanal, 1-octen-3 ol e pentilfurano), enquanto que o tratamento com 120 mg kg-1 de &beta;-ácidos foi caracterizado pela presença docomposto 2- metil pentanal.<br /> / The aim of this research was to identify volatiles that are important for the aroma of chicken meat supplemented with different concentrations of hops &beta;-acids. To carry out this research, 1440 Cobb 500 broilers were fed ad libitum during 42 days with basal diets supplemented with 0 (negative control), 30, 60, 120 and 240 mg kg-1 of hops &beta;-acids. After 42 days, the animals were slaughtered and the pectoralis major muscle (chicken breast) was removed, separated from the conjunctive tissue, the skin, and the subcutaneous fat. The breast fillets were immediately frozen at -80° C until the time of analysis. The fatty acid profile in the steaks was determined by gas chromatography with flame ionization detector (GC-FID). The meat of the animals supplemented with 30 mg kg-1 of &beta;-acids presented the highest amount of long-chain unsaturated fatty acids such as arachidonic acid (C20:4-n6) and docosaexaenoico (C22:6-n3), which have antioxidant and anti-inflammatory properties benefical to human health. For the characterization of the roasted meat volatiles, an extraction procedure was developed and optimized by headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). Six different types of SPME commercial fibers were tested regarding their ability to extract volatiles from chicken roasted meat, and to the fiber that showed the highest extraction capacity (DVB/CAR/PDMS), temperature and time of extraction were optimized through central composite design. The optimum extraction conditions were: extraction temperature of 81 °C and extraction time 45 minutes. It was possible to characterize 70 volatiles in the volatile fraction of roasted chicken meat by GC-MS, The majority of them were aldehydes, alkanes, alcohols, esters and pyrazines. The Principal Component Analysis (PCA) was able to separate the samples according to the supplementation with hops &beta;-acids, which indicates that different levels of supplementation may yield different volatile compounds on roasted chicken meat. The negative control treatment (0 mg kg-1 of &beta;-acids) was characterized mainly by aldehydes and acids like octanal, decanal, benzaldehyde and n-hexanoic acid, the treatment with 30 mg kg-1 of &beta;-acids was characterized by pyrazines (2,6 - dimethyl pyrazine, and 3-ethyl, 2,5- dimethyl pyrazine, the treatment with 60 mg kg-1 of &beta;-acids was characterized by a major quantity of alcohols, aldehydes and furans (hexanal, 1-octen-3-ol and pentylfuran), whereas the treatment with 120 mg kg-1 of &beta;-acids was characterized by the presence of 2 the compound 2-methyl pentanal.

O objetivo desta pesquisa foi identificar os voláteis importantes para o aroma da carne de frangos suplementados com diferentes concentrações de beta-ácidos do lúpulo. Para isso, 1440 frangos de corte Cobb 500 foram alimentados ad libitum durante 42 dias com dietas basais suplementadas com 0 (controle negativo), 30, 60 e 120 mg kg-1 de &beta;- ácidos do lúpulo. Após 42 dias de experimento, os animais foram abatidos e o músculo peitoral maior (peito do frango) foi retirado, separado do tecido conjuntivo, da pele e da gordura subcutânea. Os filés de peito foram imediatamente congelados a -80 °C até o momento das análises. Nos filés foi determinado o perfil de ácidos graxos por cromatografia gasosa acoplada a detector de ionização em chama. E a carne dos animais suplementados com 30 mg kg-1 de &beta;-ácidos foi a que apresentou a maior quantidade dos ácidos graxos insaturados de cadeia longa araquidônico (C20:4-n6) e docosaexaenoico (C22:6-n3), cujas propriedades antioxidantes e anti-inflamatórias são benéficas para saúde humana. Para a caracterização dos voláteis da carne assada foi desenvolvido e otimizado um procedimento de extração dos voláteis da carne por microextração em fase sólida de headspace (HS-SPME) e cromatografia gasosa acoplada à espectrometria de massa (GC-MS). Para isso, foram testados cinco tipos de fibras comerciais de SPME quanto a sua capacidade de extração dos voláteis da carne assada de frango e, para fibra que apresentou maior capacidade de extração (CAR/PDMS), foram otimizadas as condições de temperatura e tempo de extração por meio de delineamento composto central rotacional. As condições ótimas de extração foram: temperatura de extração de 81°C e tempo de extração de 45 min. Foram identificados 70 compostos voláteis na carne assada de frango por GC-MS majoritariamente aldeídos, alcanos, álcoois, ésteres e pirazinas. A análise de componentes principais (PCA) foi capaz de separar as amostras em função da suplementação com beta ácidos, o que indica que os diferentes níveis de suplementação podem originar diferentes voláteis na carne assada. O tratamento controle negativo (0 mg kg-1 de &beta;-ácidos) foi caracterizado principalmente por aldeídos e ácidos como octanal, decanal, benzaldeido e ácido n-hexanóico, o tratamento com 30 mg kg-1 de &beta;-ácidos foi caracterizado por pirazinas (2, 6 - dimetil prirazina e 3- etil, 2, 5 dimetil pirazina), o tratamento com 60 mg kg-1 de &beta;-ácidos foi caracterizado por uma maior quantidade de álcoois, aldeídos e furanos (hexanal, 1-octen-3 ol e pentilfurano), enquanto que o tratamento com 120 mg kg-1 de &beta;-ácidos foi caracterizado pela presença docomposto 2- metil pentanal.<br /> / The aim of this research was to identify volatiles that are important for the aroma of chicken meat supplemented with different concentrations of hops &beta;-acids. To carry out this research, 1440 Cobb 500 broilers were fed ad libitum during 42 days with basal diets supplemented with 0 (negative control), 30, 60, 120 and 240 mg kg-1 of hops &beta;-acids. After 42 days, the animals were slaughtered and the pectoralis major muscle (chicken breast) was removed, separated from the conjunctive tissue, the skin, and the subcutaneous fat. The breast fillets were immediately frozen at -80° C until the time of analysis. The fatty acid profile in the steaks was determined by gas chromatography with flame ionization detector (GC-FID). The meat of the animals supplemented with 30 mg kg-1 of &beta;-acids presented the highest amount of long-chain unsaturated fatty acids such as arachidonic acid (C20:4-n6) and docosaexaenoico (C22:6-n3), which have antioxidant and anti-inflammatory properties benefical to human health. For the characterization of the roasted meat volatiles, an extraction procedure was developed and optimized by headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). Six different types of SPME commercial fibers were tested regarding their ability to extract volatiles from chicken roasted meat, and to the fiber that showed the highest extraction capacity (DVB/CAR/PDMS), temperature and time of extraction were optimized through central composite design. The optimum extraction conditions were: extraction temperature of 81 °C and extraction time 45 minutes. It was possible to characterize 70 volatiles in the volatile fraction of roasted chicken meat by GC-MS, The majority of them were aldehydes, alkanes, alcohols, esters and pyrazines. The Principal Component Analysis (PCA) was able to separate the samples according to the supplementation with hops &beta;-acids, which indicates that different levels of supplementation may yield different volatile compounds on roasted chicken meat. The negative control treatment (0 mg kg-1 of &beta;-acids) was characterized mainly by aldehydes and acids like octanal, decanal, benzaldehyde and n-hexanoic acid, the treatment with 30 mg kg-1 of &beta;-acids was characterized by pyrazines (2,6 - dimethyl pyrazine, and 3-ethyl, 2,5- dimethyl pyrazine, the treatment with 60 mg kg-1 of &beta;-acids was characterized by a major quantity of alcohols, aldehydes and furans (hexanal, 1-octen-3-ol and pentylfuran), whereas the treatment with 120 mg kg-1 of &beta;-acids was characterized by the presence of 2 the compound 2-methyl pentanal.

In this thesis, "The Evaluation of the Quality of Hops from Traditional and Non-traditional Growing Areas", the quality of three varieties of hop seed cones (Saaz, Sladek and Kazbek) from a non-traditional hop-growing region was analyzed and the data used for comparison. The primary aim of the study was to determine if there is a possibility of growing quality hops in a region that is not considered a hop-growing region. The hops that were tested were harvested in 2015 from a private hopfield located in Obora near Tábor. This hopfield is owned and managed by Ing. Martin Novák. Mechanical and chemical analysis was carried out on samples from Obora. The main goal of the analysis was to determine the alpha and beta acid content of the hop seed cones harvested there. Samples were analyzed with EBC 7.7 (HPLC). Alpha acid content of the tested samples in Saaz hops was 4.06 % w/w, in Sladek 7.14 % w/w and in Kazbek 4.67 % w/w. The content of beta acids in Saaz hops was 3.16 % w/w, in Sladek 3.93 % w/w and in Kazbek 4.51 % w/w. The collected data was then compared to published data for hops grown in traditional hop-growing regions. Alpha acid content was found to be higher in the hops grown in Obora, while beta acid content was lower.

Submitted by Claudia Rocha (claudia.rocha@udesc.br) on 2018-03-07T16:19:03Z No. of bitstreams: 1 PGCS16MA157.pdf: 1361715 bytes, checksum: 2c336e09922581d425e029f59bc55512 (MD5) / Made available in DSpace on 2018-03-07T16:19:03Z (GMT). No. of bitstreams: 1 PGCS16MA157.pdf: 1361715 bytes, checksum: 2c336e09922581d425e029f59bc55512 (MD5) Previous issue date: 2016-12-20 / Capes / Hops (Humulus lupulus L.) is a perennial climbing vine belonging to the family Cannabaceae. It is important in the manufacture of medicines, cosmetic products and mainly in brewing production. The objective of this research was to evaluate the growth of hops (Humulus lupulus L.) as a function of 4 different levels of acidity and 4 different levels of phosphate fertilization. The experiment was carried out in a greenhouse on UDESC - Lages (SC), between December 2015 and March 2016. Hop seedlings were collected from a rural property at São Mateus do Sul (PR). The soil used was an Alumínic Humic Cambisol from Lages (SC) and it were limed, incubated and mixed until they achieved the chosen pH (5.2, 6.0 and 6.5). Following this treatment, 1.5 kg of soil were placed in plastic pots and fertilized with phosphate (90, 180, 360 kg.ha-1). The phosphorous source used was the mono-ammonium phosphate (MAP). The seedlings were transplanted to the plastic pots with soil and left for 120 days until their harvest. The root, stem and shoot were analyzed separately, being determined the dry mass, total nitrogen, phosphorus, potassium, calcium, magnesium and plant height. Calcium, magnesium, potassium, organic matter, aluminum, aluminum plus hydrogen, pH-water, pH-CaCl2 and pH SMP were analyzed using the methodology indicated by Tedesco et al. (1995). In relation to the pH, the dry masses of the aerial part, root and total were also significant, they also had the P, the Ca and the K in the root and in the aerial part were Ca and N. In relation to the P2O5 doses they obtained differences dry mass In the aerial part, root and total, the P in the stem, root and the Mg in the aerial part. The variables: plant height, P and K in aerial part, Mg and N in root and N in stem were interacted with liming and phosphate fertilization. There were no significant differences in dry matter, Ca, Mg and K in the stem. For the conditions performed in the experiment, the analyzed variables that obtained the best results were pH 5,2 and the dose of 180 kg.ha-1 of P2O5 / O lúpulo (Humulus lupulus L.) é uma trepadeira, perene e pertencente à família Cannabaceae. Tendo sua importância na fabricação de remédios, produtos cosméticos e principalmente na produção cervejeira. O objetivo desta pesquisa foi avaliar o crescimento da cultura do lúpulo (Humulus lupulus L.), em relação a 4 diferentes níveis de acidez e 4 diferentes níveis de adubação fosfatada. O experimento foi realizado em casa de vegetação da UDESC - Lages (SC), entre dezembro de 2015 até março de 2016. As mudas de lúpulo foram coletadas de uma propriedade rural da cidade de São Mateus do Sul (PR). O solo utilizado foi um Cambissolo Húmico Alumínico do município de Lages (SC), os solos foram calcareados, incubados e misturados até ficarem no pH (pH natural; pH 5,2; pH 6,0 e pH 6,5). Logo após esse período foram postos 1,5 kg de solo em vasos plásticos e adubados níveis de adubação fosfatada (0 ; 90 ; 180 ; 360 kg.ha-1), sendo a fonte utilizada a solução de mono - amônio fosfato (MAP). As mudas foram transplantadas para os vasos plásticos com solo e deixadas por 120 dias até a sua colheita. Foram analisadas separadamente a raiz, o caule e a parte aérea, sendo determinadas a massa seca, nitrogênio total, fósforo, potássio, cálcio, magnésio e altura de planta. No solo foram analisados os teores de cálcio, magnésio, potássio, matéria orgânica, alumínio, alumínio mais hidrogênio, pH-água, pH-CaCl2 e pH SMP utilizando a metodologia indicada por Tedesco et al (1995). Em relação ao pH tiveram diferenças significativas as massas secas da parte aérea, raiz e total, também tiveram o P, o Ca e o K na raiz e na parte aérea foram Ca e N. Já em relação às doses de P2O5 Obtiveram diferenças massa seca na parte aérea, raiz e total, o P no caule, raiz e o Mg na parte aérea. Tiveram interação calagem e adubação fosfatada as variáveis: altura de planta, P e K na parte aérea, Mg e N na raiz e o N no caule. Não obtiveram diferenças significativas a massa seca, o Ca,o Mg e o K no caule. Para as condições realizadas no experimento, as variáveis analisadas que obtiveram melhores resultados foram no pH 5,2 e a dose de 180 kg.ha-1 de P2O5

This thesis examines some of the best known algorithms for solving the shortest point-to-point path problem, and evaluates their performance on real metropolitan area networks. The focus has mainly been on Dijkstra‟s algorithm and different variations of it, and the algorithms have been implemented in C# for the practical tests. The size of the networks used in this study varied between 358 and 2464 nodes, and both running time and representative operation counts were measured. The results show that many different factors besides the network size affect the running time of an algorithm, such as arc-to-node ratio, path length and network structure. The queue implementation of Dijkstra‟s algorithm showed the worst performance and suffered heavily when the problem size increased. Two techniques for increasing the performance were examined: optimizing the management of labelled nodes and reducing the search space. A bidirectional Dijkstra‟s algorithm using a binary heap to store temporarily labelled nodes combines both of these techniques, and it was the algorithm that performed best of all the tested algorithms in the practical tests. This project was initiated by Netadmin Systems i Sverige AB who needed a new path finding module for their network management system NETadmin. While this study is primarily of interest for researchers dealing with path finding problems in computer networks, it may also be useful in evaluations of path finding algorithms for road networks since the two networks share some common characteristics.

Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2018-08-14T17:49:15Z No. of bitstreams: 2 Tese- Jerônimo Raimundo de Oliveira Neto - 2017.pdf: 3024039 bytes, checksum: b381958f2c5d4a901e5c5cb791c482a7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2018-08-16T11:36:48Z (GMT) No. of bitstreams: 2 Tese- Jerônimo Raimundo de Oliveira Neto - 2017.pdf: 3024039 bytes, checksum: b381958f2c5d4a901e5c5cb791c482a7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-08-16T11:36:48Z (GMT). No. of bitstreams: 2 Tese- Jerônimo Raimundo de Oliveira Neto - 2017.pdf: 3024039 bytes, checksum: b381958f2c5d4a901e5c5cb791c482a7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-05-05 / Beer is one of the oldest and most popular beverages consumed by mankind, the main classification of beers is the type of fermentation, divided into ale or lager, high and low fermentation, respectively. In this study, beer samples were divided into two portions, the first one for the spectrophotometric and electrochemical tests, which was used in natura form. And the second part was lyophilized, aiming at the concentration use standardization, alcohol withdrawal and guaranteeing an increase of durability, and then used in the pharmacological and chromatographic tests. The aim of this study was to investigate the antioxidant potential and vasodilator activity and correlate them with the phenolic profiles of twenty-two commercial beers. In addition, the antioxidant activity and the phenolic profile of hops and malts from different origins were also verified. From the raw materials, hops samples showed better antioxidant activity when compared to malt samples (p <0.05). The correlation between electrochemical index (EI) and total phenols (TPC), and radical scavenging methods, 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline -6-sulphonic acid) (ABTS) was 0.86, 0.77 and 0.85 respectively for the hop samples. From the beers, ale group showed better antioxidant activity and TPC values when compared to the lager group. However, according to the Pearson correlation matrix, the correlation between IE with TPC, DPPH and ABTS was 0.86, 0.89 and 0.96 respectively for the lager group. While for the ale group, the correlations were not statistically significant (p> 0.05), mainly due to the turbidity interference of the samples during spectrophotometric assays. This fact reiterates the use of electrochemical methods, which minimize this type of problem besides being more sensitive and quick. Following the proposed electrochemical methodology, using the IE calculation, LB10 and AB1 samples obtained the highest indices. In the results of the principal components analysis (PCA) three groups were observed, where group III confirms LB10 and AB1 as the best antioxidants potential. LB10, AB1 and AB6 showed a maximal vasodilator effect of 92 ± 4, 88 ± 3 and 79 ± 3%, respectively. Both the vasodilator effect and the lipid peroxidation inhibition capacity may be associated with the presence of phenolic compounds in the beer samples, identified by mass spectrometry. This study, therefore, verified that the proposed IE methodology is an important tool to evaluate antioxidant properties and showed a good correlation with radical scavenging assays. Moreover, the study showed that beers may have a beneficial effect on the cardiovascular system, showing a good correlation of the vasodilator effect and antioxidant potential, which may be useful for future research on health, sensorial properties and quality parameters. Still from the standpoint of the quality of the beers, hop extracts as well as malt exhibited statistically results, corroborating to the applicability of these tools in the choice of these major ingredients improve the quality of the final product. / A cerveja é uma das bebidas mais antigas e populares consumidas pela humanidade, a principal classificação das cervejas é quanto ao tipo de fermentação, dividindo-se em ale ou lager, alta e baixa fermentação, respectivamente. Neste estudo, as amostras de cerveja foram divididas em duas porções, a primeira para os ensaios espectrofotométricos e eletroquímicos, a qual foi utilizada de forma in natura. E a segunda parte foi liofilizada, para padronização da concentração de uso, retirada do álcool e garantir uma maior durabilidade, e então utilizada nos ensaios farmacológicos e cromatográficos. O objetivo deste estudo foi investigar o potencial antioxidante, a atividade vasodilatadora e correlacionar com os perfis fenólicos de vinte e duas cervejas comerciais. Adicionalmente foi também verificada a capacidade antioxidante e o perfil fenólico de lúpulos e maltes de diferentes origens. Das matérias-primas, as amostras de lúpulo mostraram uma melhor atividade antioxidante quando comparadas com as amostras de malte (p<0,05). A correlação entre o índice eletroquímico (IE) com os fenóis totais (TPC), e os ensaios de captura de radicais, 1,1- difenil-1-picril-hidrazil (DPPH) e 2,2’-azinobis (3-etilbenzotiazolina-6-ácido sulfônico) (ABTS) foi de 0,86, 0,77 e 0,85 respectivamente para as amostras de lúpulo. Enquanto que para as amostras de malte foi 0,49, 0,69 e 0,96, respectivamente. Análise de variância (ANOVA) foi utilizada para verificar diferenças dentro de cada grupo de matéria-prima, sendo observadas diferenças a nível de 95% de confiança (p<0,05). Das cervejas, o grupo ale mostrou melhores capacidade antioxidante e valores de fenóis totais quando comparado com o grupo lager. Porém, de acordo com a matriz de correlação de Pearson, a correlação entre o IE com TPC, DPPH e ABTS foi de 0,78, 0,82 e 0,89 respectivamente para o grupo lager. Enquanto que para o grupo ale as correlações não foram estatisticamente significativas (p>0,05), principalmente devido à interferência da turbidez das amostras durante ensaios espectrofotométricos. Este fato reitera o uso de métodos eletroquímicos, que minimizam este tipo de problema além de serem mais sensíveis e rápidos. Seguindo a metodologia eletroquímica proposta, através do cálculo do IE, as amostras LB10 e AB1 obtiveram os maiores índices. Nos resultados da análise de componentes principais foram observados três grupos, onde o grupo III confirma LB10 e AB1 como as de melhores potenciais antioxidantes. LB10, AB1 e AB6 mostraram efeito vasodilatador máximo de 92 ± 4, 88 ± 3 e 79 ± 3%, respectivamente. Tanto o efeito vasodilatador quanto a capacidade de inibição da peroxidação lipídica, podem estar associados à presença de compostos fenólicos nas cervejas, identificados via espectrometria de massa. Este estudo, portanto, verificou que a metodologia proposta do IE é uma importante ferramenta para avaliar as propriedades antioxidantes e mostrou uma boa correlação com ensaios de eliminação de radicais. Além disso, o estudo mostrou que as cervejas podem ter um efeito benéfico sobre o sistema cardiovascular, apresentando boa correlação do efeito vasodilatador e o potencial antioxidante, o que pode ser útil para pesquisas futuras sobre a saúde, propriedades sensoriais e parâmetros de qualidade. Ainda sobre o ponto de vista da qualidade das cervejas, os extratos de lúpulo, assim como de malte, apresentaram resultados estatisticamente diferentes entre si, corroborando para aplicabilidade destas ferramentas na escolha destes ingredientes majoritários em prol da qualidade do produto final.

No description available.

No description available.