Banca de DEFESA: CYNTHIA BRASIL DA NOBREGA DE TEIVE E ARGOLLO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : CYNTHIA BRASIL DA NOBREGA DE TEIVE E ARGOLLO
DATA : 30/10/2020
HORA: 14:00
LOCAL: Remotamente
TÍTULO:

Physical-chemical profile, concentration of phenolic compounds and antioxidant capacity of mead produced from wild and commercial yeasts and supplemented with different activants

PALAVRAS-CHAVES:

Honey, Sao Fransico Valley, Apis mellifera, bee pollen, bioactive compounds,  in vitro antioxidant capacity.

PÁGINAS: 30
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia das Bebidas
RESUMO:

The northeast of Brazil is the second largest honey producer in the country, collaborating with the export quantity of Brazil that accounts the sixth place in the world ranking. Nevertheless, honey consumption in country is low and it is necessary to seek strategies to explore the domestic market. However, the brazilian beverage industry is mainly aimed at domestic consumption and has growth opportunities, such as product differentiation and consumption experience. In this sense, honey can be better exploited in the mead production and therefore stimulate the domestic market and beekeeping in the northeast of Brazil. Thus, the aim of study was to evaluate the quality of mead produced from Apis mellifera honey with different yeasts and additives, natural and comercial ones. Worts were set at 22^oBx and fermented into six lots: H1 - native honey yeasts; H2 - native honey yeasts and pollen (30g L^-1); H3 - native honey yeasts and ammonium phosphate (0,4g L^-1); H4 – commercial S. Bayanus yeast (0,3g L^-1); H5 – commercial S. Bayanus yeast (0,3g L^-1) and pollen (30g L^-1); H6 - commercial S. Bayanus yeast (0,3g L^-1) and ammonium phosphate (0,4g L^-1). Meads were evaluated using physicochemical parameters (pH, specific gravity, volatile and total acidity, alcohol content and dry extract, free and total SO₂, reducing sugars, color (L*, a*, b*, C*, H*), total phenolic content, phenolic profiling and antioxidant capacity). Results were submitted to ANOVA and Tukey's test (p≤0,05), in addition to Principal Component Analysis (PCA) and Pearson's Correlation coefficients (p≤0,05). All lots were significant difference (p≤0.5) in physicochemical parameters for most of variables analyzed, distinguishing the lots using pollen addition from the others. However, all meads were in compliance with brazilian legislation and were classified as sweet mead, as it had sugar content greater than 3g L^-1. In addition, meads contained a wide variety of bioactive compounds, 17 phenolic compounds were detected, which there was an emphasis on total flavonols of lots using pollen addition that presented high concentration of these compounds. Therefore, lots using pollen addition revealed greater antioxidant capacity, since the phenolic compounds detected demonstrated strong linear correlation (p <0,05) with antioxidant activity (DPPH, ABTS and FRAP), differentiating them from other treatments according to ACP. In conclusion, using of pollen is, initially, an interesting alternative in mead elaboration in terms of increasing the product quality, mainly from the nutraceutical point of view. However, studies related to fermentation kinetics and sensory evaluation of the product should also be conducted in order to provide additional information to define the best yeast and additive for mead.

MEMBROS DA BANCA:
Presidente - 225.961.678-08 - ALINE CAMARÃO TELLES BIASOTO - EMBRAPA
Interno - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Externo à Instituição - MAYARA SALGADO SILVA - IFCE