High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared to the coarse emulsions which were prepared with colloid mill homogenization. Stability of emulsions was determined comparatively by using an analytical photo-centrifuge device employing a novel analysis technology. Whey protein isolate (WPI) was used as an emulsifier in combination with a food polysaccharide as a stabilizer. The polysaccharides used were xanthan gum, guar gum and locust bean gum which are widely used stabilizing ingredients in food industry. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities. The finer emulsions obtained with this homogenization technique led to distinctive improvements in emulsion stability. On the other hand, the improvements in stability by HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations with higher oil content. Apart from these, HHP treatment was found to be relatively more contributing to the enhancements in viscoelastic properties.

The ability of high hydrostatic pressure (HHP) to extend the shelf life of Atlantic mackerel (Scomber scombrus) and red mullet (Mullus barbatus) was assessed in this study. For that purpose, fillets of both atlantic mackerel and red mullet were subjected to pressure treatments at 200, 300, 400 MPa at 5, 10, 15&deg / C for 5 and 15 minutes. The influence of the treatments on Trimethylamine Nitrogen (TMA-N) level, lipid oxidation stability (Thiobarbituric Acid, TBA level) was investigated as well as color changes. The suitable combinations for Atlantic mackerel were determined as 200 MPa, 15&deg / C for 5 min and 400 MPa, 5&deg / C for 5 min / and for red mullet 200 MPa, 15&deg / C for 5 min. In the second stage, the shelf life of fish samples, which were treated with these conditions and stored at 4&deg / C, were studied by measurement of pH, color, sensorial features (appearance and odor), TMA-N, TBA, Total Volatile Basic Nitrogen (TVB-N), Histamine and Total Mesophilic Aerobic Count (TMAC) formations. Based on these analyses, the unpressurised mackerel samples were acceptable up to only 7 days compared to 17 and 19 days after 200 and 400 MPa treatments / respectively. For red mullet samples pressurization at 200 MPa extended the shelf life an additional 3 days (from 1 week to 10 days). HHP treatment in combination with chilled storage can improve the shelf life and quality of fish.

In this study, the efficiency of high-pressure treatment (HHP, 250 - 450 MPa) with the combination of heat treatment (20 - 70oC) on peroxidase (POD) and lipoxygenase (LOX) inactivation in green beans, green peas and carrots was investigated for blanching purposes. Two steps treatments were also performed by pressurization at 250 MPa at 20&deg / C for 15- 60 min and then by water blanching at 40-70&deg / C. For green beans, 25 % residual activity was obtained by water blanching at 50&deg / C for 15 min after the pressurization at 250 MPa for 60 min. The enzyme inactivation in green peas was 78 % with water blanching at 50oC for 30 min after holding at 250 MPa for 60 min. When the carrots were water blanched at 50&deg / C for 30 min after HHP treatment at 250 MPa for 15min, 13 % residual activity was obtained. During the experiments, the stability gain or the activation of latent form of the enzymes were observed prior to inactivation. For carrots, LOX activity could not be measured. For green beans, 22 % LOX inactivation was obtained by holding at 250 MPa for 15 min and then by water blanching at 40&deg / C for 5 min. For green peas, the multiple treatment of 250 MPa for 30 min and water blanching at 50&deg / C for 30 min provided 70% inactivation. To obtain the enzyme inactivation higher than 90 % for blanching purposes, the pressure applied must be increased. Key words: high hydrostatic pressure, green bean, green pea, carrot, blanching, peroxidase, lipoxygenase

The quality and shelf-life of pressure processed (150, 200 and 250 MPa at 25 and 35&deg / C for 5, 10 and 15 minutes) orange, tomato and carrot juices were compared to fresh and thermally pasteurised (60&deg / C for 5, 10 and 15 minutes and 80&deg / C for 1 minute) juices. Treatments were capable of microbial inhibition of juices to non-detectable levels. The change in ascorbic acid content of HHP treated juices was not statistically significant (p&gt / 0.05). Both heat treatments at 60 and 80&deg / C, displayed a significant loss and induced a decrease in the free radical scavenging activity but was not affected by HHP treatments. Pressurization at 250 MPa at 35&deg / C for 15 minutes and thermal pasteurization at 80&deg / C for 1 minute and stored at 4 and 25&deg / C for shelf-life analysis. HHP treated juices showed a small loss of antioxidants (below 10%) at both storage temperatures whereas the loss is higher (about 30%) in the heat treated juices through shelf life (30 days). The pressurized juices, stored at 25&deg / C, contained ascorbic acid better than heat treated ones after 30 days. The total color changes were minor (&amp / #8710 / E=10) for all pressurized juices but for heat pasteurized samples, higher as a result of insufficient antioxidant activity. The pH of juices was not affected by treatment, storage temperature or time. HHP yielded a better product, regarding the studied parameters of the juices compared to the conventional pasteurization. Therefore, HHP treatment (250 MPa, 35&deg / C for 15 minutes) can be recommended for industrial production of fresh fruit and vegetables.

Thesis (MSc)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: The indigenous abalone, Haliotis midae has been a successfully cultured aquaculture species in South Africa since 1990. It has a slow growth rate and takes from two to five years to reach market size. Like for most other commercially important abalone species, the slow growth rate of H. midae is a cause of concern with regard to the profitability of farming and global competitiveness of the species. Ploidy manipulation of the maternal genome, a universally growing practice in shellfish culture, is considered a promising method to improve the growth rate of abalone - a desirable trait in aquaculture organisms from a commercial perspective. This manipulation technique is employed to achieve sterility, which results in limited gonad development. The consequent re-allocation of resources to somatic growth results in improved growth. The purpose of this study was to establish a viable method for the induction and validation of triploidy, on a commercial scale, in the South African abalone, H. midae. The focus was on hydrostatic pressure as a method of induction and flow cytometry as the method of validation. The results obtained confirm hydrostatic pressure as an effective method for the induction of triploidy in H. midae, delivering high percentages of triploidy (>80%) over a wide range of pressures and times, in 48 hour-old larvae. Hydrostatic pressure had a negative effect on survival in 20 hour-old larvae. Flow cytometry was validated as a reliable, fast and accurate, though expensive, method for identification of triploidy in H. midae. As an outcome of this study a manual of “Procedures for the Induction and Validation of Triploidy in the abalone” is presented (Appendix 1) together with recommendations for further studies on triploidy in the South African abalone, H. midae. / AFRIKAANSE OPSOMMING: Die inheemse perlemoen, Haliotis midae, is sedert 1990 ‘n suksesvol gekweekte akwakultuur spesie in Suid-Afrika. ‘n Kenmerk van die spesie is die stadige groeitempo van tussen twee en vyf jaar ten einde bemarkbare grootte te bereik. Soos vir die meerderheid perlemoen van kommersiële belang, is hierdie stadige groeitempo rede tot kommer met betrekking tot die winsgewende kweek en wêreldwye mededingendheid van die spesie. Die manipulasie van ploïdie van die moederlike genoom is ‘n toenemende praktyk in skulpvisboerdery en word gereken as ‘n belowende metode om die groeitempo van perlemoen te verbeter. Hierdie manipulasietegniek word gebruik om steriliteit te verkry wat manifesteer as onderdrukte ontwikkeling van die geslagsklier. Die gevolg is die herkanalisering van bronne na somatiese groei. Die doel van hierdie studie was om ‘n lewensvatbare metode vir die induksie van triploïdie op ‘n kommersiële skaal in die Suid-Afrikaanse perlemoen, H. midae, te vestig. Daar is op hidrostatiese druk as metode vir die induksie en vloei-sitometrie as metode vir die geldigverklaring van triploïdie gefokus. Die resultate van hierdie studie bevestig dat hidrostatiese druk ‘n effektiewe metode vir die induksie van triploïdie in H. midae is. Hoë persentasies van triploïdie (>80%) is oor ‘n wye reeks van drukke en tye in 48 uur oue larwes verkry. Daar is gevind dat hidrostatiese drukbehandeling ‘n negatiewe effek op die oorlewing van 20 uur oue larwes het. Vloei-sitometrie is bevestig as ‘n betroubare, vinnig en akkurate, maar duur metode vir die identifikasie van triploïdie in H. midae. As ‘n uitvloeisel van die studie word ‘n handleiding “Procedures for the Induction and Validation of Triploidy in the abalone” (Appendix 1) aangebied tesame met aanbevelings vir verdere studies rakende triploïdie in die Suid-Afrikaanse perlemoen, H. midae.

O presente trabalho teve como objetivo estudar o potencial de diferentes tecnologias na extração de pectina da casca do maracujá e está dividido em quatro etapas. A primeira etapa do trabalho consistiu em realizar a obtenção e caracterização da farinha da casca do maracujá por diferentes métodos de secagem (estufa a 60 ºC com circulação de ar e liofilização). Os resultados desta primeira etapa mostraram que a farinha da casca do maracujá, obtida por ambos os tratamentos de secagem, apresentou elevado conteúdo de fibras alimentares totais (63,98-72,62 % b.s) e conteúdo de pectina, que variou entre 6,98 e 19,6 % (b.s). O conteúdo de pectina foi maior para a amostra liofilizada e esses coprodutos apresentaram capacidade de retenção de água entre 6,30 e 14,9 g água/g amostra e capacidade de retenção de óleo que variou entre 2,6 e 6,5 g óleo/g amostra, sendo os maiores valores para as amostras liofilizadas. A segunda etapa do trabalho teve como objetivo estudar a extração da pectina assistida pela tecnologia de campo elétrico moderado e compará-la com a extração convencional da pectina. Para isso, diferentes condições de tempo de extração, temperatura, pH e tensão do campo elétrico moderado foram aplicadas na farinha da casca do maracujá. O rendimento de extração de pectina foi de 6,20 % (b.s) quando as condições de extração foram pH 2,0, razão sólido:líquido 1:30, 100 V, 50 °C e 15 min; para as mesmas condições sem o uso do campo elétrico moderado o rendimento obtido foi de 4,80 % (b.s). Na terceira etapa, a pesquisa foi voltada para a extração da pectina assista por alta pressão hidrostática. Para a realização dos ensaios dois planejamentos experimentais foram realizados. O primeiro planejamento consistiu em determinar as melhores condições de temperatura e pressão para a extração da pectina que, posteriormente, foram utilizadas como pré-tratamento para a extração convencional. O segundo planejamento foi realizado para determinar as melhores condições de tempo e temperatura da extração convencional, utilizando a alta pressão como pré-tratamento. Foi observado que a alta pressão hidrostática, combinada com temperatura moderada (300 MPa e 50 ºC ), tem potencial para ser utilizada como pré-tratamento na extração convencional, levando a um rendimento de extração de pectina de 14,34 %. Por fim, a última etapa do presente trabalho foi a extração da pectina assistida por ultrassom, tendo sido desenvolvido um planejamento experimental com duas variáveis, temperatura e intensidade de potência do ultrassom. Os resultados desta etapa demostraram que um maior rendimento de extração (12,67 % b.s) foi obtido na maior temperatura e intensidade de potência, 85 ºC e 664 W/cm2, respectivamente. Os resultados demostraram que a pectina tem potencial para ser melhor extraída da casca de maracujá com o uso das tecnologias emergentes empregadas neste trabalho, pois obteve-se um maior rendimento de extração em menor tempo de processo, quando comparada com a extração convencional. / The aim of this work was to study the potential of different technologies for extraction of pectin from passion fruit peel. The work is divided in four steps. The first step was performed to obtain and characterize the passion fruit peel powder by convective hot air-drying at 60 ºC and freeze-drying. The results showed that the passion fruit powder obtained by different methods of dehydration, had a high content of dietary fiber (63.98-72.62 % d.m) and the content of pectin ranged between 6.98 from 19.6 % (d.m). The content of pectin was high in freeze-dried samples. In addition, these fiber-rich co-products have potential applications as ingredients in products requiring hydration and viscosity development due to their high total dietary fiber content and good technological proprieties, especially their water holding (6.30-14.9 g H2O/g) and oil holding capacities (2.6–6.5 g oil/g), especially for the freeze-dried samples. The purpose of the second step was to explore the conventional and moderate electric field extractions of pectin from passion fruit peel. Different conditions of time, pH, temperature and voltage were applied. The extraction yield of pectin was 6.20 % (d.m) when the extraction conditions were pH 2.0, solid:liquid ratio 1:30, 100V, 50 ºC and 15 minutes; for the same conditions, without moderate electric field, the yield was 4.80 % (b.s). In the third step, the aim was to investigate the potential of high pressure to extract the pectin from passion fruit peel. Two experimental designs were performed; the first was used to determine the optimal conditions of pressure and temperature for pectin extraction and use these conditions as a pre-treatment for conventional extraction. The second experimental design was performed to determine the best conditions of the time and temperature using high pressure as a pre-treatment. The results showed that the yield of extraction enhance twice (7.4 to 14.34 %) when high pressure (300 MPa and 50 ºC) was used as a pre-treatment, using the same conditions of conventional extraction. Finally, the last step of this work was to explore the pectin extraction assisted by ultrasound using an experimental design. The independent variables were temperature and power intensity. The highest yield (12.67 %) of pectin was obtained using power intensity of 644 W/cm2 and temperature of 85 ºC. The results showed that the pectin from passion fruit peel can be extracted using emerging technologies, since the yield of extraction was high in less time comparing with conventional extraction.

O presente trabalho teve como objetivo estudar o potencial de diferentes tecnologias na extração de pectina da casca do maracujá e está dividido em quatro etapas. A primeira etapa do trabalho consistiu em realizar a obtenção e caracterização da farinha da casca do maracujá por diferentes métodos de secagem (estufa a 60 ºC com circulação de ar e liofilização). Os resultados desta primeira etapa mostraram que a farinha da casca do maracujá, obtida por ambos os tratamentos de secagem, apresentou elevado conteúdo de fibras alimentares totais (63,98-72,62 % b.s) e conteúdo de pectina, que variou entre 6,98 e 19,6 % (b.s). O conteúdo de pectina foi maior para a amostra liofilizada e esses coprodutos apresentaram capacidade de retenção de água entre 6,30 e 14,9 g água/g amostra e capacidade de retenção de óleo que variou entre 2,6 e 6,5 g óleo/g amostra, sendo os maiores valores para as amostras liofilizadas. A segunda etapa do trabalho teve como objetivo estudar a extração da pectina assistida pela tecnologia de campo elétrico moderado e compará-la com a extração convencional da pectina. Para isso, diferentes condições de tempo de extração, temperatura, pH e tensão do campo elétrico moderado foram aplicadas na farinha da casca do maracujá. O rendimento de extração de pectina foi de 6,20 % (b.s) quando as condições de extração foram pH 2,0, razão sólido:líquido 1:30, 100 V, 50 °C e 15 min; para as mesmas condições sem o uso do campo elétrico moderado o rendimento obtido foi de 4,80 % (b.s). Na terceira etapa, a pesquisa foi voltada para a extração da pectina assista por alta pressão hidrostática. Para a realização dos ensaios dois planejamentos experimentais foram realizados. O primeiro planejamento consistiu em determinar as melhores condições de temperatura e pressão para a extração da pectina que, posteriormente, foram utilizadas como pré-tratamento para a extração convencional. O segundo planejamento foi realizado para determinar as melhores condições de tempo e temperatura da extração convencional, utilizando a alta pressão como pré-tratamento. Foi observado que a alta pressão hidrostática, combinada com temperatura moderada (300 MPa e 50 ºC ), tem potencial para ser utilizada como pré-tratamento na extração convencional, levando a um rendimento de extração de pectina de 14,34 %. Por fim, a última etapa do presente trabalho foi a extração da pectina assistida por ultrassom, tendo sido desenvolvido um planejamento experimental com duas variáveis, temperatura e intensidade de potência do ultrassom. Os resultados desta etapa demostraram que um maior rendimento de extração (12,67 % b.s) foi obtido na maior temperatura e intensidade de potência, 85 ºC e 664 W/cm2, respectivamente. Os resultados demostraram que a pectina tem potencial para ser melhor extraída da casca de maracujá com o uso das tecnologias emergentes empregadas neste trabalho, pois obteve-se um maior rendimento de extração em menor tempo de processo, quando comparada com a extração convencional. / The aim of this work was to study the potential of different technologies for extraction of pectin from passion fruit peel. The work is divided in four steps. The first step was performed to obtain and characterize the passion fruit peel powder by convective hot air-drying at 60 ºC and freeze-drying. The results showed that the passion fruit powder obtained by different methods of dehydration, had a high content of dietary fiber (63.98-72.62 % d.m) and the content of pectin ranged between 6.98 from 19.6 % (d.m). The content of pectin was high in freeze-dried samples. In addition, these fiber-rich co-products have potential applications as ingredients in products requiring hydration and viscosity development due to their high total dietary fiber content and good technological proprieties, especially their water holding (6.30-14.9 g H2O/g) and oil holding capacities (2.6–6.5 g oil/g), especially for the freeze-dried samples. The purpose of the second step was to explore the conventional and moderate electric field extractions of pectin from passion fruit peel. Different conditions of time, pH, temperature and voltage were applied. The extraction yield of pectin was 6.20 % (d.m) when the extraction conditions were pH 2.0, solid:liquid ratio 1:30, 100V, 50 ºC and 15 minutes; for the same conditions, without moderate electric field, the yield was 4.80 % (b.s). In the third step, the aim was to investigate the potential of high pressure to extract the pectin from passion fruit peel. Two experimental designs were performed; the first was used to determine the optimal conditions of pressure and temperature for pectin extraction and use these conditions as a pre-treatment for conventional extraction. The second experimental design was performed to determine the best conditions of the time and temperature using high pressure as a pre-treatment. The results showed that the yield of extraction enhance twice (7.4 to 14.34 %) when high pressure (300 MPa and 50 ºC) was used as a pre-treatment, using the same conditions of conventional extraction. Finally, the last step of this work was to explore the pectin extraction assisted by ultrasound using an experimental design. The independent variables were temperature and power intensity. The highest yield (12.67 %) of pectin was obtained using power intensity of 644 W/cm2 and temperature of 85 ºC. The results showed that the pectin from passion fruit peel can be extracted using emerging technologies, since the yield of extraction was high in less time comparing with conventional extraction.

HOLANDA, Rocicler Oliveira. Propriedades Vibracionais da L-glutamina sob altas pressões e sob altas temperaturas. 2010. 111 f. Dissertação (Mestrado em Física) - Programa de Pós-Graduação em Física, Departamento de Física, Centro de Ciências, Universidade Federal do Ceará, Fortaleza, 2010. / Submitted by Edvander Pires (edvanderpires@gmail.com) on 2014-10-31T20:09:36Z No. of bitstreams: 1 2010_dis_roholanda.pdf: 1963652 bytes, checksum: b1d0b8f88faf6a82caf2e15bc7df0c81 (MD5) / Approved for entry into archive by Edvander Pires(edvanderpires@gmail.com) on 2014-10-31T21:07:50Z (GMT) No. of bitstreams: 1 2010_dis_roholanda.pdf: 1963652 bytes, checksum: b1d0b8f88faf6a82caf2e15bc7df0c81 (MD5) / Made available in DSpace on 2014-10-31T21:07:50Z (GMT). No. of bitstreams: 1 2010_dis_roholanda.pdf: 1963652 bytes, checksum: b1d0b8f88faf6a82caf2e15bc7df0c81 (MD5) Previous issue date: 2010 / In this work, crystals of l-glutamine (C5H10N2O3) were subjected to analysis by Raman spectroscopy. Initially there was a identification attempt of all Raman bands and a second step we obtained the spectra of material ranging from the thermodynamic parameters of hydrostatic pressure and temperature. The spectral region for the experiments as a function of hydrostatic pressure was between 40 cm-1 and 3550 cm-1 and the variation of pressure between 0 GPa and 5.8 GPa. The results show that the crystal of l-glutamine undergoes a transition reversible structural phase around 3.0 GPa. Measures in function of temperature were made at two different biases in the spectral region between 30 cm-1 and 3600 cm-1 and in the temperature range between 20 °C and 140 °C. The results as a function of temperature does not provide evidence that the crystal of l-glutamine undergoes a transition phase or conformational changes in their molecules in the unit cell. / Neste trabalho, cristais de l-glutamina (C5H10N2O3) foram submetidos à análises através da técnica de espectroscopia Raman. Inicialmente realizou-se uma identificação tentativa de todas as bandas Raman e em uma segunda etapa obteve-se os espectros do material variando os parâmetros termodinâmicos de pressão hidrostática e temperatura. A região espectral para os experimentos realizados em função da pressão hidrostática esteve entre 40 cm-1 e 3550 cm-1 e a variação da pressão entre 0 GPa e 5,8 GPa. Os resultados mostram que o cristal de l-glutamina sofre uma transição de fase estrutural reversível em torno de aproximadamente 3,0 GPa. As medidas em função da temperatura foram realizadas em duas polarizações distintas na região espectral entre 30 cm-1 e 3600 cm-1 e no intervalo de temperatura entre 20°C e 140°C. Os resultados obtidos em função da temperatura não apresentam indícios de que o cristal de l-glutamina sofra uma tansição de fase ou mudanças conformacionais em suas moléculas na célula unitária.

Orientador: Edson A. Capello Sousa / Banca: Paulo Cezar Razuk / Banca: Marcio Antonio Bazani / Resumo: Objetivou-se analisar estruturalmente um fermentador de 32 [m] de altura com colunas metálicas de sustentação, submetido ao carregamento de vento estático segundo o procedimento descrito pela norma NBR 6123 (1988), pressão hidrostática e pressão interna dos gases. Duas situações distintas foram consideradas para um melhor entendimento da análise: a primeira, sendo o fermentador vazio submetido aos esforços de vento; a segunda, o fermentador em operação submetido ao carregamento hidrostático e a pressão interna dos gases. Para se obter as tensões nos itens que compõem o fermentador (teto, costado, viga de transição, colunas e fundo cônico) e reações nas bases, foi utilizado o Método dos Elementos Finitos ou MEF. Para isso, foi elaborado um modelo geométrico bem próximo ao real, com os detalhes de chapas internas e externas. Determinou-se a espessura das chapas do costado pela norma NBR 7821 (1983) e verificou-se tensões, e possíveis pontos de falha já ocorridos no setor sucroalcooleiro. Apresenta-se também três problemas analisados pelo MEF que confrontados com os resultados analíticos, permitiu a constatação da validade dos resultados obtidos numericamente o ganho de confiança no uso da ferramenta. O MEF é uma ferramenta auxiliar em casos em que não é possível a utilização de cálculos tradidionais (analíticos) / Abstract: The objective was to structurally analyze a 32 meter height Fermenter, with columns, submitted to static wind load according to the procedure described by the NBR 6123 (1988) norm, hydrostatic pressure and internal pressure of the gases. Two different situations have been considered for a better analyze comprehension: the first one with the empty Fermenter submitted to wind efforts; the second with the operating fermenter submitted to the hydrostatic load and the internal pressure of the gases. In order to obtain the stresses on the items that make up the fermenter (heads, shell, beam transition, columns and conic bottom) and bases reactions the Finite Element Method or FEM has been used. For this we have developed a geometric model very close to reality, with the details of internal and external plates. It was determined by the thickness of the side shell plating by the NBR 7821 (1983) and there were tensions, and possible points of failure that have already occurred in the alcohol sector. It was also presented three issues addressed by comparing FEM with analytical results, which allowed the verification of the validity of the results obtained numerically and gain of confidence in using the tool. The MEF is an auxiliary tool in cases where it is not possible to use traditional calculations (analytical) / Mestre

The present study had as objective to analyze the accuracy of different indicators of the nutritional status of adults of both sexes, having as reference method the hydrostatic weighing (HW). A total of 280 subjects (210 men and 70 women), aged between 17 and 48 years old, were investigated. The results of body fat percentage (%BF) obtained through the University of Navarra-Body Adiposity Estimator (CUN- BAE), body adiposity index (BAI), skinfold estimation equations (E-DC) and bioelectrical impedance (BIA). We also analyzed the results of the body mass index (BMI), new body mass index (BMI2.5), body fat mass index BFMI and the body mass index adjusted by the fat mass (BMIfat), all of them using HW as the reference method. The results indicated that no significant differences were observed between the %BF measures of the E-DC and BIA indicators and the HW for the male group; however, for the female group, despite the analyzes indicating agreement, the %BF values presented statistically different from those obtained with the reference method. The BAI presented an acceptable estimation error when evaluating the female group and the CUN-BAE presented a tendency to overestimate the values of %BF, in both sexes. On the other hand, the BFMI presented the highest agreement value, but classified as discrete (k=0.21). The other indexes presented small agreement with the results of the reference method (k <0.20). It is possible to conclude that, in a general way, the E-DC and BIA indicators were the ones that presented the best results, with the E-DC being more efficient to evaluate the male subjects. In addition, none of the indexes investigated showed good accuracy in assessing the nutritional status of adults, although they showed results of correlation with the reference method, did not reach the minimum criterion of agreement. / O presente estudo teve como objetivo analisar a acurácia de diferentes indicadores do estado nutricional de adultos, de ambos os sexos, tendo como método de referência a pesagem hidrostática (PH). Foram investigados 280 sujeitos (210 homens e 70 mulheres), com idade entre 17 e 48 anos, dos quais se analisou os resultados de percentual de gordura corporal (%GC) obtidos através do Clínica Universidad de Navarra-Body Adiposity Estimator (CUN-BAE), do índice de adiposidade corporal (IAC), das equações de estimativa a partir de dobras cutâneas (E-DC) e da impedância bioelétrica (IB). Também foram analisados os resultados do Índice de Massa Corporal (IMC), do novo Índice de Massa Corporal (IMC2,5), do Índice de Massa Gorda (IMG) e do Índice de Massa Corporal ajustado pela Massa Gorda (IMCgordura), todas as análises tendo como método de referência a PH. Os resultados indicaram que não foram observadas diferenças significativas entre as medidas de %GC dos indicadores E-DC e IB e a PH para o grupo masculino, no entanto, para o grupo feminino, apesar das análises indicarem concordância, os valores de %GC apresentaram-se estatisticamente diferentes dos obtidos com o método de referência. O IAC apresentou erro de estimativa aceitável ao avaliar o grupo feminino e o CUN-BAE apresentou tendência de superestimar os valores de %GC, em ambos os sexos. Por outro lado o índice IMG apresentou o maior valor de concordância, porém classificado como discreto (k = 0,21). Já os demais índices apresentaram concordância pequena com os resultados do método de referência (k<0,20). É possível concluir que, de uma forma geral, os indicadores E-DC e IB foram os que apresentaram os melhores resultados, sendo que o E-DC se mostra mais eficiente para avaliar indivíduos do sexo masculino. Além disso, nenhum dos índices investigados apresentou boa acurácia para avaliar o estado nutricional de adultos, pois apesar de mostrarem resultados de correlação com o método de referência, não atingem o critério mínimo de concordância.