Please use this identifier to cite or link to this item: https://repositorio.ifgoiano.edu.br/handle/prefix/1095
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dc.contributor.advisor1Pinto, Ellen Godinho-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/9494384674912493pt_BR
dc.creatorSoares, Vandelicia Gomes-
dc.date.accessioned2020-03-07T23:39:39Z-
dc.date.available2020-03-06-
dc.date.available2020-03-07T23:39:39Z-
dc.date.issued2020-02-14-
dc.identifier.urihttps://repositorio.ifgoiano.edu.br/handle/prefix/1095-
dc.description.abstractSpice herbs such as rosemary (Rosmarinus officinalis L.), mint (Mentha), basil (Ocimum basilicum L.) and oregano (Origanum vulgaris L.), are widely used with spices in food and are excellent sources of compounds. phenolic. The objective was to determine total phenolic compounds in fresh and dehydrated condiments, being carried out in 1: 8 (w / w) herb / solution proportions, using aqueous and hydroalcoholic extracts. The physicochemical analyzes were analyzed the pH content, acidity, moisture and vitamin C. For fresh herbs the mint obtained a higher moisture content compared to the other herbs, and there was significant difference between the parameters of acidity and humidity. Among the dehydrated herbs oregano had higher vitamin C content, and had no significant difference in vitamin C content in the analyzed herbs. For the rosemary and oregano the best treatment was in the dehydrated herb in the hydroalcoholic solution, but for the mint and basil the highest phenolic extraction was in the aqueous solution, whereas the dehydrated oregano had no significant difference between the solutions. It was concluded that rosemary obtained the highest content of phenolic compounds, and oregano the highest content of vitamin C among the herbs analyzed.pt_BR
dc.description.resumoAs ervas condimentares como o alecrim (Rosmarinus officinalis L.), o hortelã (Mentha), o manjericão (Ocimum basilicum L.) e o orégano (Origanum vulgaris L.), são muito utilizados com condimentos em alimentos e são excelentes fontes de compostos fenólicos. Teve-se como objetivo determinação de compostos fenólicos totais em condimentos in natura e desidratados. Os extratos foram realizados em proporções 1:8 (m/m) erva/solução, utilizando extratos aquosos e hidro alcoólicos. As análises físico-química foram analisadas o teor de pH, acidez, umidade e vitamina C. Para a erva in natura o hortelã obteve um teor de umidade maior comparado as outras ervas, e houve diferença significativa entre os parâmetros de acidez e umidade. Entre as ervas desidratadas o orégano obteve teor de vitamina C maior, e não teve diferença significativa no teor de vitamina C nas ervas analisadas. Para o alecrim e orégano o melhor tratamento foi na erva desidratada na solução hidro alcoólica, porém para o hortelã e manjericão a maior extração de fenólicos foram na solução aquosa, já o orégano desidratado não teve diferença significativa entre as soluções. Conclui-se que o alecrim foi a que obteve maior teor de compostos fenólicos, e o orégano maior teor de vitamina C dentre as ervas analisadas.pt_BR
dc.description.provenanceSubmitted by Vandelicia Gomes Soares (2015104210310231@ifgoiano.edu.br) on 2020-03-06T22:07:33Z No. of bitstreams: 1 TCC_ALIMENTOS_VANDELICIA GOMES.pdf: 1416685 bytes, checksum: 76c8521d93e1d5ef83cbe975dbc2c04b (MD5)en
dc.description.provenanceApproved for entry into archive by Johnathan Diniz (johnathan.diniz@ifgoiano.edu.br) on 2020-03-07T23:39:13Z (GMT) No. of bitstreams: 1 TCC_ALIMENTOS_VANDELICIA GOMES.pdf: 1416685 bytes, checksum: 76c8521d93e1d5ef83cbe975dbc2c04b (MD5)en
dc.description.provenanceMade available in DSpace on 2020-03-07T23:39:39Z (GMT). No. of bitstreams: 1 TCC_ALIMENTOS_VANDELICIA GOMES.pdf: 1416685 bytes, checksum: 76c8521d93e1d5ef83cbe975dbc2c04b (MD5) Previous issue date: 2020-02-14en
dc.languageporpt_BR
dc.publisherInstituto Federal Goianopt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentCampus Morrinhospt_BR
dc.publisher.initialsIF Goianopt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectAlimentos - Teor vitamínicopt_BR
dc.subjectFenóispt_BR
dc.subjectAlimentos - Umidadept_BR
dc.subject.cnpqCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSpt_BR
dc.titleTEOR DE COMPOSTOS FENÓLICOS E ANÁLISES FÍSICO-QUÍMICAS EM DIFERENTES CONDIMENTOS IN NATURA E DESIDRATADO DE ALECRIM, HORTELÃ, MANJERICÃO E ORÉGANOpt_BR
dc.typeTrabalho de Conclusão de Cursopt_BR
Appears in Collections:Tecnologia em Alimentos

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