Banca de DEFESA: ALINE RIBEIRO FERREIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : ALINE RIBEIRO FERREIRA
DATA : 26/07/2018
HORA: 09:00
LOCAL: UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO
TÍTULO:

Physical-chemical and functional characterization of honeys from different botanical origins produced in the State of Rio de Janeiro

PALAVRAS-CHAVES:

Honey; physicochemical; antioxidant

PÁGINAS: 68
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

Honey is a natural product produced by bees from nectar of flowers, with therapeutic properties attributed in large part to their antioxidant capacity. The present study aimed to evaluate 25 samples of honeys produced in different regions of the state of Rio de Janeiro, taking into account their physicochemical characteristics and content of total phenolic compounds, as well as antioxidant capacity and coloration. Data were submitted to analysis of variance (ANOVA) and the means comparison was done by the Tukey test at 5% probability. From the current legislation (Normative Instruction No. 11), the physical-chemical parameters were compared: the acidity ranged from 16.4 ± 1.29 to 125 ± 1.67 meq / kg; the humidity ranged from 17 ± 0.00 and 21.6% ± 0.46%; the reducing sugars varied from 50 ± 0.95 to 78.8% ± 4.20%; sucrose ranged from 0.5 ± 0.05 to 31% ± 0.44%; Hydroxymethylfurfural (HMF) ranged from 0.5 ± 0.80 to 34.9 ± 0.62 mg / kg; the ash ranged from 0.03 ± 0.02 to 0.47% ± 0.05%; the coloration ranged from light amber, with a predominance of 60%, followed by extra amber with 32% and amber with 8%. Diastase activity was below 8 on the Gothe scale in 10 samples. Considering the combination of physico-chemical parameters, 84% of the samples studied were in disagreement with the current legislation, with only HMF, staining and ash parameters agreed in all samples. The quality of the honey can vary according to its botanical origin, handling and storage conditions, and many parameters can be explained by immature harvesting. The content of total phenolic compounds varied between 8.30 ± 0.15 and 67.90 ± 6.90 mg GAE / 100 g (mean 27.24), the antioxidant capacity for DPPH varied between 0.19 ± 0.02 and 3 , 21 ± 0.02 μmol TE / g (mean 1.59) and FRAP ranged from 0.89 ± 0.36 to 6.18 ± 0.16 μmol TE / g (mean 2.89), the parameters of the samples ranged from 1.66 ± 0.51 to 14.05 ± 0.36 for the parameter L, 1.78 ± 0.48 to 19.18 ± 0.08 for be -2.34 ± 0, 14 to 3.12 ± 0.05 for a. The results showed that the content of total phenolics, antioxidant capacity and color parameters differ widely among different types of honey.

MEMBROS DA BANCA:
Presidente - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo ao Programa - 2256765 - ELGA BATISTA DA SILVA
Externo à Instituição - LUANA LIMOEIRO FERRÃO - UES