Banca de QUALIFICAÇÃO: GEISIANE DOS SANTOS SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : GEISIANE DOS SANTOS SILVA
DATA : 05/07/2021
HORA: 15:00
LOCAL: Faculdade de Farmácia
TÍTULO:

 

Bioaccessibility of bioactive amines in chocolates produced from mixtures of partially and completely fermented almonds

PALAVRAS-CHAVES:

fermentation degree; spermidine; histamine; chocolate; serotonin; polyamines; cocoa nibs.

PÁGINAS: 37
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

The processing of cocoa, raw material of chocolate, involves several physicochemical and biochemical transformations responsible for the production of aroma and specific flavors, and that can cause the formation or loss of new interesting compounds for human health, such as bioactive amines. In this sense, chocolates were produced with 66.3% of cocoa mass, varying the percentages of cocoa nibs according to simplex planning, through two independent variables from mixtures of partially fermented (48 h) and fermented (144 h) cocoa beans. The proportions varied from 0% to 65% partially fermented cocoa nibs (N48h) among the five chocolate formulations produced, in order to evaluate the profile and content of free bioactive amines and their bioaccessibility. By in vitro simulation of oral, gastric and intestinal digestions, eight amines were investigated. All amines were found in the chocolate, and the highest total free amine contents after in vitro digestion were found in formulations C1 and C2 with a higher proportion of almonds fermented for 144 h. The total amine contents increased after intestinal digestion for formulations C4, C3 and C5, equivalent to 1.57, 1.50 and 1.44 times, respectively, compared to those with higher proportions of partially fermented almonds. Regarding individual amine contents, tyramine, putrescine, cadaverine, spermidine, and phenylethylamine were found in all samples throughout all stages of the simulated digestion. Histamine was detected only in the chocolates before digestion and after the intestinal phase; serotonin and agmatine were detected in the chocolates and in only a few samples after digestion. There was a tendency for the amines to be released in the digestive phases, and the levels increased significantly during the process.

MEMBROS DA BANCA:
Interno - 2091662 - EDERLAN DE SOUZA FERREIRA
Externo à Instituição - BRUNO MARTINS DALA PAULA