Caracterização da composição fenólica e capacidade antioxidante de cervejas comerciais de diferentes processos de fermentação

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MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorHaminiuk, Charles Windson Isidoro-
Autor(es): dc.contributor.authorRampazzo, Valéria-
Data de aceite: dc.date.accessioned2014-08-28T21:46:26Z-
Data de aceite: dc.date.accessioned2017-03-17T14:40:46Z-
Data de disponibilização: dc.date.available2014-08-28T21:46:26Z-
Data de disponibilização: dc.date.available2017-03-17T14:40:46Z-
Data de envio: dc.date.issued2014-08-28-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/2258-
???dc.identifier.citation???: dc.identifier.citationRAMPAZZO, Valéria. Caracterização da composição fenólica e capacidade antioxidante de cervejas comerciais de diferentes processos de fermentação. 2014. 51 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2014.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/171109-
Resumo: dc.description.abstractPhenolic compounds are characterized by their functional properties including the antioxidant activity. In beers, these compounds can provide improvement in sensory characteristics and also can bring many health benefits related to this class of compounds. This study aimed to evaluate the composition of phenolic compounds and antioxidant capacity of different samples of commercial beers from two distinct types of fermentation processes. The analysis of phenolic compounds showed a higher value for the sample with Lager fermentation (1088,22 mg GAE.L-1) also for the analysis of total flavonoids (219.22 mg EC.L-1). For the antioxidants tests, significant results were found for the antioxidant activity by applying the DPPH method , where the higher antioxidant capacity (0,25 mg.L -1) was from a sample of lager beer fermentation, also shown by the ABTS assay (2,28 mg.L-1). In general, the analysis of identifying compounds by HPLC (high performance liquid chromatography) identified several phenolic compounds such as catechin, ferulic acid, rutin, syringic acid and p-coumaric acid (found in almost all samples) and it demonstrated that higher levels are concentrated in the samples of beer with Ale fermentation. Through statistical analysis, it was possible to observe correlations between the tests that were applied as well as some phenolic compounds identified by HPLC, and the multivariate statistical analysis allowed the classification of the samples according to their relevant features.pt_BR
Palavras-chave: dc.subjectFenóispt_BR
Palavras-chave: dc.subjectAntioxidantespt_BR
Palavras-chave: dc.subjectCromatografia a líquido de alta eficiênciapt_BR
Palavras-chave: dc.subjectAnálise multivariadapt_BR
Palavras-chave: dc.subjectCervejapt_BR
Palavras-chave: dc.subjectPhenolspt_BR
Palavras-chave: dc.subjectAntioxidantspt_BR
Palavras-chave: dc.subjectHigh performance liquid chromatographypt_BR
Palavras-chave: dc.subjectMultivariate analysispt_BR
Palavras-chave: dc.subjectBeerpt_BR
Título: dc.titleCaracterização da composição fenólica e capacidade antioxidante de cervejas comerciais de diferentes processos de fermentaçãopt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositorio Institucional da UTFPR - RIUT

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