Banca de QUALIFICAÇÃO: MARGARIDA LINS DA CRUZ

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : MARGARIDA LINS DA CRUZ
DATA : 24/07/2020
HORA: 15:00
LOCAL: Faculdade de farmácia
TÍTULO:

Study of the influence of the mixture of cocoa nibs with different fermentation levels on the contents of bioactive compounds and on the antioxidant activity of the chocolate composition

PALAVRAS-CHAVES:

Fermented cocoa beans, subfermented cocoa beans, phenolic, flavonoids.

PÁGINAS: 50
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

The demand for health-promoting foods has grown in many parts of the world, and a large body of evidence supports food intake of phenolic compounds, particularly flavonoids that can be widely found in cocoa beans, the main raw material for chocolate, which can contribute to the prevention of chronic diseases. The objective of this study was to verify the influence of the addition of subfermented cocoa bean nibs in relation to the content of bioactive compounds and antioxidant properties in the chocolates produced. Subfermented and fermented cocoa beans, nibs and chocolates were evaluated for their physical-chemical composition, by analyzing moisture, ash, proteins and lipids, cut test, fermentation index, phenolic compounds, flavonoids, anthocyanins, identification and quantification of phenolic compounds, methylxanthines and antioxidant activity. The determinations were made in triplicate and the tests used were the T Test and the Tukey Test (P <0.05), the results being submitted to Analysis of Variance (ANOVA). The results showed that the physical-chemical composition was different between cocoa beans and chocolates. A variation of bioactive compounds was observed, with higher concentrations found in assays with higher proportions of subfermented almonds. The quantification of bioactive compounds identified theobromine as the main component and the methods of antioxidant activities correlated perfectly with the results of monomeric bioactive compounds. For this reason, this study proved that the use of subfermented cocoa beans in the production of chocolates favored the increase in bioactive compounds, enabling the increase in the functional potential of the chocolates produced.

MEMBROS DA BANCA:
Interno - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Interno - 281877 - ELIETE DA SILVA BISPO
Interno - 2697953 - SERGIO EDUARDO SOARES