Publicação
Valorização de subprodutos de cenoura. Promoção da componente bioactiva
| Resumo: | The high volume of carrot byproducts from the fresh-cut industry (SPC) justifies the interest in its valorisation. The goal of the present investigation was to study the usability of abiotic stress (wound) in promotion of bioactive component of carrot byproducts and posterior recovery (water extraction) and valorisation (incorporation in bread). Carrot byproducts demonstrated a valuable source of antioxidant compounds with a total phenolic compound (CFT) of 46.4 mg EAC.100 g-1 and carotenoids (CCT) of 11.8 mg eq β-carotene.100 g-1. Chlorogenic acid (2.88 mg.100 g-1) and β-carotene (7.86 mg.100 g-1) are the main components. Abiotic stress treatment induced a significant phenolic accumulation reaching the values of 87.2 mg EAC.100 g-1 after 72 hours in the temperature of 5 ᵒC. The optimization of water extraction conditions assisted by ultra-sounds or at the boiling temperature allowed to conclude that the best conditions to recover phenolic compounds are: 50 minutes as time of extraction and ratio of 4:1 (water:sample) assisted by ultra-sounds. The incorporation of extract (20.5 mg/500 g flour) or SPC (20 g/500 g flour) lyophilized in bread may constitute a form of functional enrichment without affecting the sensorial quality. |
|---|---|
| Autores principais: | Kuzina, Anastasiya |
| Assunto: | carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866809540258824192 |
|---|---|
| author | Kuzina, Anastasiya |
| author_facet | Kuzina, Anastasiya |
| author_role | author |
| contributor_name_str_mv | Martins, Margarida Moldão Abreu, Marta Maria Nogueira Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Kuzina, Anastasiya\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Martins, Margarida Moldão Abreu, Marta Maria Nogueira Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Kuzina, Anastasiya |
| datacite.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2015-03-17T17:19:35Z |
| datacite.date.embargoed.fl_str_mv | 2015-03-17T17:19:35Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| datacite.titles.title.fl_str_mv | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| dc.contributor.none.fl_str_mv | Martins, Margarida Moldão Abreu, Marta Maria Nogueira Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Kuzina, Anastasiya |
| dc.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2015-03-17T17:19:35Z |
| dc.date.embargoed.fl_str_mv | 2015-03-17T17:19:35Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/8218 |
| dc.language.none.fl_str_mv | por |
| dc.publisher.none.fl_str_mv | ISA/UL |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| dc.title.fl_str_mv | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_bdcc |
| description | The high volume of carrot byproducts from the fresh-cut industry (SPC) justifies the interest in its valorisation. The goal of the present investigation was to study the usability of abiotic stress (wound) in promotion of bioactive component of carrot byproducts and posterior recovery (water extraction) and valorisation (incorporation in bread). Carrot byproducts demonstrated a valuable source of antioxidant compounds with a total phenolic compound (CFT) of 46.4 mg EAC.100 g-1 and carotenoids (CCT) of 11.8 mg eq β-carotene.100 g-1. Chlorogenic acid (2.88 mg.100 g-1) and β-carotene (7.86 mg.100 g-1) are the main components. Abiotic stress treatment induced a significant phenolic accumulation reaching the values of 87.2 mg EAC.100 g-1 after 72 hours in the temperature of 5 ᵒC. The optimization of water extraction conditions assisted by ultra-sounds or at the boiling temperature allowed to conclude that the best conditions to recover phenolic compounds are: 50 minutes as time of extraction and ratio of 4:1 (water:sample) assisted by ultra-sounds. The incorporation of extract (20.5 mg/500 g flour) or SPC (20 g/500 g flour) lyophilized in bread may constitute a form of functional enrichment without affecting the sensorial quality. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | masterThesis |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/bbb78421-ad09-4b9c-b9d7-c9f481c05782/download |
| id | ul_3be92d2026ec862ece7d4e15fa5b3bc4 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/8218 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | por |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/8218 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Kuzina, Anastasiya |
| publishDate | 2014 |
| publisher.none.fl_str_mv | ISA/UL |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | porISA/ULporThe high volume of carrot byproducts from the fresh-cut industry (SPC) justifies the interest in its valorisation. The goal of the present investigation was to study the usability of abiotic stress (wound) in promotion of bioactive component of carrot byproducts and posterior recovery (water extraction) and valorisation (incorporation in bread). Carrot byproducts demonstrated a valuable source of antioxidant compounds with a total phenolic compound (CFT) of 46.4 mg EAC.100 g-1 and carotenoids (CCT) of 11.8 mg eq β-carotene.100 g-1. Chlorogenic acid (2.88 mg.100 g-1) and β-carotene (7.86 mg.100 g-1) are the main components. Abiotic stress treatment induced a significant phenolic accumulation reaching the values of 87.2 mg EAC.100 g-1 after 72 hours in the temperature of 5 ᵒC. The optimization of water extraction conditions assisted by ultra-sounds or at the boiling temperature allowed to conclude that the best conditions to recover phenolic compounds are: 50 minutes as time of extraction and ratio of 4:1 (water:sample) assisted by ultra-sounds. The incorporation of extract (20.5 mg/500 g flour) or SPC (20 g/500 g flour) lyophilized in bread may constitute a form of functional enrichment without affecting the sensorial quality.application/pdfporValorização de subprodutos de cenoura. Promoção da componente bioactivaKuzina, AnastasiyaMartins, Margarida MoldãoAbreu, Marta Maria NogueiraHostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptURNurn:tid:2019215372015-03-17T17:19:35Z20142014-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/8218http://purl.org/coar/access_right/c_abf2open accesscarrot byproductsphenolic inducedphenolic compoundsantioxidant activityultra-soundslyophilization2598829 bytesliteraturehttp://purl.org/coar/resource_type/c_bdccmaster thesishttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/bbb78421-ad09-4b9c-b9d7-c9f481c05782/download |
| spellingShingle | Valorização de subprodutos de cenoura. Promoção da componente bioactiva Kuzina, Anastasiya carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| status | SINGLETON |
| subject.fl_str_mv | carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| title | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| title_full | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| title_fullStr | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| title_full_unstemmed | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| title_short | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| title_sort | Valorização de subprodutos de cenoura. Promoção da componente bioactiva |
| topic | carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| topic_facet | carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization |
| url | http://hdl.handle.net/10400.5/8218 |
| visible | 1 |