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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2022-08-16T20:15:33Z No. of bitstreams: 1 2021 - Beatriz de Oliveira Lopes.pdf: 1538749 bytes, checksum: 938492265be43f8b2b31b941c76d6758 (MD5) Made available in DSpace on 2022-08-16T20:15:33Z (GMT). No. of bitstreams: 1 2021 - Beatriz de Oliveira Lopes.pdf: 1538749 bytes, checksum: 938492265be43f8b2b31b941c76d6758 (MD5) Previous issue date: 2021-05-25 CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior CNPq - Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico The Brazilian Amazon Region is characterized by a huge biodiversity of flora and fauna, with the production of fruits and oilseeds present in food in various ways. Originating from the Amazon Forest, Cutia nut (Couepia edulis) and Egg nut (Couepia longipendula) of the Chrysobalanaceae family, are little known species, but consumed regionally, in contrast, the Brazil nut (Bertholletia excelsa) of the family of Lecythidaceae already has national and international recognition, and has a great production, through the vegetal extraction and the Sapucaia nut (Lecythis pisonis), also of the same family, that besides having production in the Amazon biome is also found in the Cerrado and Atlantic forest biomes. With the objective of expanding the knowledge of little-known species of Amazonian nuts, the work sought to evaluate the physical chemical composition of the fruits in their entirety, almond and shell, and to show the differentials they present. The nuts were received by the Banco Germoplasma of Embrapa Manaus and by Flona - M?rio Xavier National Forest, and underwent physico-chemical analyzes in order to determine their nutritional composition in carbohydrates, lipids and proteins, mineral composition and the presence of mycotoxins. The nuts samples (Cutia, Egg, Sapucaia and Brazil) were separated into almonds and bark for analysis. The nutritional composition, the caloric value of the almonds demonstrated that the cutia nut showed the highest value (675.7 kcal / 100 g), right after it has the sapucaia nut with (672.19 kcal / 100 g), followed by egg nut (627.87 kcal / 100 g) and finally, brazil nuts (620.23 kcal / 100 g) with the lowest index. Nuts present in their composition high levels of fats and proteins, in addition to a peculiar profile of micronutrients. As for the mineral content present in almonds, among the macrominerals the levels of potassium, phosphorus and magnesium were quite expressive and among the micro minerals the iron content stands out. Being the sapucaia nut the one that obtained the highest values for potassium, phosphorus, copper, manganese and iron. The selenium content evaluated in the almonds showed a high quantity in the composition of the brazil nut (147.79 ? 4.02 mg / Kg), in the other nuts an approximate amount was not verified, counting: sapucaia nut with (15.09 ? 0.50 mg / kg), cutia nut with (3.82 ? 0.58 mg / kg) and egg nut (3.80 ? 0.81 mg / kg). Still, its presence in almonds is positive, since selenium protects against oxidative damage and its consumption can reduce the risk of developing chronic diseases. The levels of aflatoxins (AFG2, AFG1, AFB2 and AFB1) were not detected in the analyzed samples (

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2021-10-05T14:03:33Z No. of bitstreams: 1 2019 - Paulo Cezar da Cunha J?nior.pdf: 2169406 bytes, checksum: 487fcad79983d7e5c915ba802be07b81 (MD5) Made available in DSpace on 2021-10-05T14:03:34Z (GMT). No. of bitstreams: 1 2019 - Paulo Cezar da Cunha J?nior.pdf: 2169406 bytes, checksum: 487fcad79983d7e5c915ba802be07b81 (MD5) Previous issue date: 2019-02-21 CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior Vegetable "milks" are a market and consumer trend due to the increase in cases of lactose intolerants, allergic to milk proteins and adherents of dietary and/or ideological regimes (vegetarianism and veganism). Its industrial or domestic elaboration consists in the use of grains, cereals, tubers, oilseeds and fruits for the manufacture of aqueous extracts, aiming at the substitution of milk and milk derivatives. However, its commercialization is still limited and there are very few options of vegetable "milks" with functional claim. In this context, Brazil nut (Bertholletia excelsa HBK) stands out as a typical nut of the Amazon region, which presents high nutritional quality, high lipid levels (between 60% and 70%), proteins of high biological value (between 15% and 20%) and a recognized source of selenium. The objective of this work was the development and characterization of a Brazil nuts-based fermented beverage with symbiotic potential, using in natura nut, in order to explore the nutritional and biological quality of this matter, favoring add value and evidence the viability of the development and maintenance of Lactobacillus casei in plant matrix. As prebiotic, inulin was used. After 12 hours of fermentation, the beverage was characterized, having the contents of moisture, lipids, proteins, carbohydrates, fibers and ash measured and had its physical (pH and instrumental color), chemical (acidity in terms of lactic acid) and microbiological stability (Molds and yeasts, Salmonella spp., total and thermotolerant coliforms) evaluated before storage under refrigeration for 28 days. Survival in vitro and viability of the microorganism were also evaluated. The drink presented intermediate scores in relation to the acceptability Os ?leites vegetais? s?o uma tend?ncia mercadol?gica e de consumo em virtude do aumento de casos de intolerantes ? lactose, al?rgicos ?s prote?nas do leite e adeptos de regimes alimentares e/ou ideol?gicos (vegetarianismo e veganismo). Sua elabora??o, industrial ou dom?stica, consiste na utiliza??o de gr?os, cereais, tub?rculos, oleaginosas e frutas para a fabrica??o de extratos hidrossol?veis, visando a substitui??o do leite e seus derivados. Contudo, sua comercializa??o ainda ? limitada e h? pouqu?ssimas op??es de ?leites vegetais? com alega??o funcional. Nesse contexto, a castanha-do-Brasil (Bertholletia excelsa H. B. K.) destaca-se por ser uma noz t?pica da regi?o Amaz?nica, que apresenta alta qualidade nutricional, elevados teores de lip?dios (entre 60% e 70%), prote?nas de alto valor biol?gico (entre 15% e 20%) e ? uma reconhecida fonte de sel?nio. Dessa forma, o presente trabalho teve por objetivo o desenvolvimento e caracteriza??o de uma bebida fermentada ? base de castanha-do-Brasil com potencial simbi?tico, com a utiliza??o da noz in natura, a fim de explorar a qualidade nutricional e biol?gica desta mat?ria, propiciando agregar valor e evidenciar a viabilidade do desenvolvimento e manuten??o do Lactobacillus casei em matriz vegetal. Como prebi?tico, utilizou-se inulina. Ap?s 12 horas de fermenta??o, a bebida foi caracterizada, tendo os teores de umidade, lip?dios, prote?nas, carboidratos, fibras e cinzas mensurados e teve sua estabilidade f?sica (pH e cor instrumental), qu?mica (acidez em termos de ?cido l?ctico) e microbiol?gica (bolores e leveduras, Salmonella spp. e coliformes totais e termotolerantes) avaliada frente ao armazenamento sob refrigera??o por 28 dias. A sobreviv?ncia in vitro e viabilidade do microorganismo tamb?m foram avaliadas. A bebida apresentou escores intermedi?rios em rela??o a aceitabilidade.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2019-10-15T16:40:37Z No. of bitstreams: 1 2014 - Gilmar Vieira Martins.pdf: 5587016 bytes, checksum: aa2c2ee2794ab31ebc426b4d96d81ca0 (MD5) Made available in DSpace on 2019-10-15T16:40:37Z (GMT). No. of bitstreams: 1 2014 - Gilmar Vieira Martins.pdf: 5587016 bytes, checksum: aa2c2ee2794ab31ebc426b4d96d81ca0 (MD5) Previous issue date: 2014-10-16 This research was conducted in order to examine subject pertaining to the area of communication. Through the prism of Education within the field of work of people who deal daily with breaking and cleaning of Brazil nuts in the municipality of Laranjal do Jari in Amap?. The main focus has looked at the possibilities of the existence of a relationship of reading and writing, among people who are working in the area of breakage and cleaning Chestnut Brazil in Cooperativa Mista Agroextrativista of Laranjal do Jari, COMAJA, and work to develop in this area. The relationship between the situations mentioned ever considered working in an area where there is a lower level of education among employees of the cooperative. We try to understand if it is necessary to have skills in reading, writing and understanding in the sector, and which breaks its relationship with manual labor exercised by chestnut trees which perform the function already under discussion. So we look for foundations of our notes from reputable studies done in the areas of language and education. Find out more about the lives of these people and the various reasons which led them to work in the cooperative, were also considered for completion of our hypothesis. However it became apparent that the relationship of education to work in this area does not suffer much influence the items put under check, when analyzed the role played by the worker and his schooling function. Esta pesquisa foi realizada com o intuito de analisar assuntos pertinentes a ?rea de linguagem. Dentro do campo de trabalho de pessoas que lidam diariamente com a quebra e limpeza da castanha-do-brasil no munic?pio de Laranjal do Jari no Estado do Amap?. Tem como objetivo buscar entender se h? necessidade de haver compet?ncias de leitura e escrita dentro do setor de quebra e qual sua rela??o com o trabalho manual exercido pelas quebradeiras, visto que a baixa escolaridade ? uma caracter?stica predominante entre as trabalhadoras da ?rea. A maioria terminou somente o Ensino Fundamental, n?o prosseguindo com os estudos. Todas as participantes est?o lotadas dentro da ?rea de quebra e limpeza da castanha na Cooperativa Mista Agroextrativista de Laranjal do Jari, COMAJA. A escolha dos sujeitos e da ?rea deu-se pelo fato de serem identificados com o menor grau de escolaridade entre os colaboradores da cooperativa. Para orientar as reflex?es e an?lise sobre a quest?o, procuraram-se fundamentos te?ricos em conceituados estudos feitos nas ?reas de Linguagem e Educa??o, entre os quais se destacam Paulo Freire com o processo de conscientiza??o como teoria e pr?tica da liberta??o e Koch com a teoria da l?ngua como processo de intera??o; de modo a construir a ponte existente entre teoria e pr?tica. Soma-se ? an?lise a experi?ncia do conhecimento pr?tico sobre a vida, o dia a dia das pessoas e os diversos motivos que as levaram a trabalhar na cooperativa. Como procedimentos metodol?gicos, fez-se uso de coleta de dados por meio da t?cnica da observa??o participante, e de instrumentos de pesquisa como question?rios e entrevistas. As conclus?es mostram que a rela??o de escolaridade com o trabalho desenvolvido no setor n?o sofre muita influ?ncia dos itens posto a verifica??o, quando analisados a fun??o desempenhada pelo trabalhador e seu grau de escolaridade.

Made available in DSpace on 2016-04-28T14:54:37Z (GMT). No. of bitstreams: 1 2008 - Alessandra da Silva Teixeira.pdf: 791455 bytes, checksum: 6aab044b5d64fa7faf16d71b0665a421 (MD5) Previous issue date: 2008-08-29 Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior The aflatoxins are secondary metab?litos produced by fungi of the Aspergillus sort, over all for Aspergillus flavus and Aspergillus parasiticus and in lesser amount for Aspergillus nomius. They are known, currently, 17 similar composites assigned by the term aflatoxins, however, the main types of interest doctor-bathroom are identified as AFB1, AFB2, AFG1 and AFG2. Had to the potential risk to the health human being, the aflatoxin levels are monitored in many countries. More than 50 countries already had established maximum levels of contamination in foods and animal rations. However, for the efficient control and monitoramento of suscept?veis foods to the contamination they are necessary analytical techniques with sensitivity, specificity, rapidity, easiness of use, exactness and precision. In the present work an analytical assay consisting by an extration based on the method praised for RODRIGUEZ AMAYA & VALENTE SOARES (1989) was developed, followed of quantification for CLAE, for the determination of aflatoxins AFB1, AFB2, AFG1 and AFG2, in samples of chestnut-do-Brazil artificially contaminated. The samples had been with 5,3 mg/ kg of AFG1, 6,9mg/ kg of AFB1, 4,8mg/ kg of AFG2 e 5,0mg/ kg of AFB2.The following found parameters of validation for the developed method had been determined: Selectivity, Recovery, Linearity of the Curve of Calibration, Limit of detention, Limit of Quantification, Effect of Matrix, Robustness and Precision, through the Shunting line Relative Standard (RSDr). The comparison of methods of extration and quantification of aflatoxins AFB1, AFB2, AFG1 and AFG2 using Thin Layer Chromatography (TLC) and and High performance Liquid Chromatography (HPLC). Analysis of variance of Tukey was made 5% significance between the 4 tested methods and calculated the recovery of the same ones. The values of recovery had been of 101,89; 100,25; 86,63 and 93.42%, respectively for AFG1, AFB1, AFG2 and AFB2. The methodology consisting of extration for the method modified based in the method praised for RODRIGUEZ AMAYA & VALENTE SOARES (1989), followed of quantification for CLAE, was that one that it showed better resulted of recovery, showing statistical better that the too much tested methodologies. The calibration curve presented correlation coefficients varying between 0,9936 and 0,9997, confirming its linearity, the Limit of Detention defined was of 0,263; 0,345; 0,241 and 0,254mg/?kg-1, respectively. As aflatoxinas s?o metab?litos secund?rios produzidos por fungos do g?nero Aspergillus, sobretudo Aspergillus flavus e Aspergillus parasiticus. S?o conhecidos, atualmente, 17 compostos similares designados pelo termo aflatoxinas, por?m, os principais tipos de interesse m?dico-sanit?rio s?o identificados como AFB1, AFB2, AFG1 e AFG2. Devido ao potencial risco ? sa?de humana, os n?veis de aflatoxinas s?o monitorados em muitos pa?ses. Mais de 50 pa?ses j? estabeleceram n?veis m?ximos de contamina??o em alimentos e ra??es animais. Portanto, para o controle e monitoramento eficientes dos alimentos suscept?veis ? contamina??o s?o necess?rias t?cnicas anal?ticas com sensibilidade, especificidade, rapidez, facilidade de uso, exatid?o e precis?o. No presente trabalho foi realizada a adequa??o de um ensaio anal?tico constitu?do por uma extra??o baseada no m?todo preconizado por RODRIGUEZ AMAYA e VALENTE SOARES (1989), seguida de quantifica??o por CLAE, para a determina??o das aflatoxinas AFB1, AFB2, AFG1 e AFG2, em amostras de castanha-do-brasil fortificadas. As amostras foram contaminadas com 5,3 mg?kg-1 de AFG1; 6,9 mg?kg-1 de AFB1; 4,8 mg?kg-1 de AFG2 e 5,0 mg?kg-1 de AFB2. Foram determinados os seguintes par?metros de valida??o encontrados para o ensaio desenvolvido: Seletividade, Recupera??o, Linearidade da Curva de Calibra??o, Limite de Detec??o, Limite de Quantifica??o, Efeito de Matriz, Robustez e Precis?o, atrav?s do Desvio Padr?o Relativo (DPR). Realizou-se tamb?m a compara??o de m?todos de extra??o e de quantifica??o das aflatoxinas AFB1, AFB2, AFG1 e AFG2 usando Cromatografia em Camada Delgada (CCD) e Cromatografia L?quida de Alta Efici?ncia (CLAE). Foi feita an?lise de vari?ncia de Tukey a 5% de signific?ncia entre os 4 m?todos testados e calculada a recupera??o dos mesmos. Os valores de recupera??o para AFG1, AFB1, AFG2 e AFB2 foram de 101,89; 100,25; 86,63 e 93,42%, respectivamente. A metodologia constitu?da por extra??o pelo m?todo modificado baseado no m?todo preconizado por RODRIGUEZ AMAYA e VALENTE SOARES (1989), seguida de quantifica??o por CLAE, foi aquela que mostrou melhores resultados de recupera??o, revelando-se estatisticamente melhor que as demais metodologias testadas. A curva de calibra??o apresentou coeficientes de correla??o variando entre 0,9936 e 0,9997, confirmando a sua linearidade, o Limite de Detec??o determinado foi de 0,263;0,345; 0,241 e 0,254mg/?kg-1 de amostra para AFB1, AFB2, AFG1 e AFG2, respectivamente.