Banca de QUALIFICAÇÃO: THIAGO GOMES CAMPOBELO DA SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : THIAGO GOMES CAMPOBELO DA SILVA
DATE: 10/02/2026
TIME: 13:30
LOCAL: On line
TITLE:

Fatty acid composition, cholesterol content, and cholesterol oxides in samples of grated Parmesan cheese sold in Rio de Janeiro city

KEY WORDS:

Keywords: Parmesan cheese, lipid oxidation, cholesterol oxides

PAGES: 33
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Parmesan cheese, originally from Italy and best known for its Protected Designation of Origin (PDO)– Parmigiano Reggiano- has inspired several commercial versions worldwide. In Brazil, grated Parmesan cheese is widely consumed and produced by grating matured Parmesan, resulting in a product characterized by its granular texture and firmness. The lipid composition of such products directly influences their preservation, as oxidative processes reduce the quality of dairy foods. Lipid-rich products, such as grated Parmesan cheese, are particularly susceptible to lipid oxidation during processing and storage when exposed to pro-oxidant factors. These conditions can promote oxidative reactions, including cholesterol oxidation, leading to the formation of cholesterol oxidation products (COPs), compounds associated with potential adverse health effects. Given the concerns related to lipid oxidation and food safety, especially due to the formation of COPs in high-fat products such as grated Parmesan, this study aims to determine total lipid and moisture contents; quantify cholesterol and characterize the fatty acid profile; investigate the presence of COPs in commercial samples; and, finally, correlate and interpret the obtained data in an integrated manner.

COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa ao Programa - 3479624 - MARIAH ALMEIDA LIMA - UFRRJExterno à Instituição - MARCUS VINICIUS DA SILVA FERREIRA