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Biofortificação agronômica do GERGELIM (Sesamum indicum L.) a partir da adubação com zinco

2025-07-30T06:18:00Z

Título: Biofortificação agronômica do GERGELIM (Sesamum indicum L.) a partir da adubação com zinco Autor(es): Pereira, Pedro Leandro Dantas Orientador: Diniz Neto , Manoel Alexandre Abstract: Sesame (Sesamum indicum L.), belonging to the Pedaliaceae family, is one of the oldest and most widely used oilseed plants by humanity. This study aimed to evaluate zinc accumulation and physiological parameters in sesame plants subjected to agronomic biofortification through zinc fertilization management. The experiment was conducted in a randomized block design with five treatments consisting of different zinc levels (1.03, 2.06, 3.09, 4.12, and 5.15 mg dm⁻³) and four replications. The analyzed variables included zinc concentration in plant organs, chlorophyll content, CO₂ concentration, stomatal conductance, transpiration rates, and net CO₂ assimilation. The application of increasing zinc doses directly benefits the production of photosynthetic pigments, particularly chlorophyll "a". Adequate zinc doses enhance photosynthetic efficiency, stomatal opening, and carbon assimilation. Among the studied sesame plant organs, the roots were identified as the main zinc accumulation site, while the grains directly benefit from its redistribution. The results confirm the effectiveness of agronomic biofortification of sesame, particularly in increasing zinc accumulation in grains to improve their nutritional quality Editor: Universidade Federal da Paraíba Tipo: Dissertação

Caracterização físico-química de tortas padrão e desengorduradas do algodão branco e colorido

2025-07-30T06:17:58Z

Título: Caracterização físico-química de tortas padrão e desengorduradas do algodão branco e colorido Autor(es): Barbosa Junior, Luciano Gomes Orientador: Arriel, Nair Helena Castro Abstract: Herbaceous cotton (Gossypium hirsutum L.), originating in Central America, is considered the most important vegetable fiber in the world. Cotton, in addition to producing the most used fiber in the world, produces the seed, which is in high demand by several companies, as it serves as raw material for ruminant animal feed, such as bran and cake, and for human consumption. In view of the importance of cotton for the Brazilian economy, mainly due to its use in the various links in the agroindustry, the present work had the general objective of evaluating cakes obtained from the seeds of the cultivars BRS 293 (white cotton) and BRS Rubi (colorful cotton), characterizing them in terms of their physical-chemical constitution and antioxidant potential. The humidity was within the required parameters. The defatted cakes of both white and colored cotton seeds showed a high protein content, with values of (55.54) and (52.37), respectively. Additionally, high levels of phenolic compounds were detected in the BRS 293 and BRS Rubi standard cakes, with levels of 54.0 EAG/100 g and 50.72 EAG/100 g, respectively. However, they had lower levels of phenolic compounds, with values of 42.96 and 48.0, respectively. And they showed considerable antioxidant activity against ABTS 2,2-Azinobis radicals (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH 1,1-diphenyl-2-picrylhydrazyl. The analysis revealed a significant antioxidant potential for the BRS 293 and BRS Rubi standard cakes, with values of 111.1 mmolTrolox/1g and 127.8 mmolTrolox/1g respectively, against the ABTS radical. As for the defatted cakes BRS 293 and BRS Rubi, the values found were 293.5 mmolTrolox/1g and 321.1 mmolTrolox/1g respectively. It was observed that ABTS antioxidant activity was more stable for samples that did not undergo lipid extraction, as is the case with standard cakes. Regarding the DPPH radical, the values for the BRS 293 and BRS Rubi standard cakes were (54.2) mmolTrolox/1g and 98.8 mmolTrolox/1g respectively, while for the defatted BRS 293 and BRS Rubi cakes they were 140.0 mmolTrolox /1g and 166.7 mmolTrolox/1g respectively. It appears, from the properties presented, that the cottonseed cakes have an antioxidant potential that can be used as a food additive, both human and animal. Editor: Universidade Federal da Paraíba Tipo: Dissertação

Avaliação físico-química e microbiológica de mel orgânico comercial

2025-07-30T06:17:55Z

Título: Avaliação físico-química e microbiológica de mel orgânico comercial Autor(es): Santos, Jerônimo Galdino dos Orientador: Aquino, Ítalo de Souza Abstract: Organic honey from Brazil is regarded for its quality and diversity of flavors, conquering international markets free of undesirable chemical and biological contamination. The aim of this study was to evaluate the physicochemical properties of commercial organic honey. Samples of commercial organic honey from e-commerce were evaluated. This study was carried out at the Food Physical Chemistry Laboratory (LFQA) of the Center for Human, Social and Agrarian Sciences (CCHSA) of the Federal University of Paraíba (UFPB). The physicochemical properties analyzed according to the recommended methods were acidity and pH; electrical conductivity; water activity; color; ash; diastatic activity; glucose oxidase activity; glucose; sucrose and fructose; total vitamin C, color, hydrogen peroxide concentration; total tannins; and total proteins. A fully causalized design (DIC) was applied to the analysis of 7 variance and Tukey's test (p < 0.05), using the R® software. The commercial brands of organic honey studied showed no significant differences [Tukey (p < 0.05)] in terms of physicochemical aspects. As for color, it varied between white and off-white depending on its floral origin and environmental factors, complying with legislation. The commercial brands of organic honey studied comply with the legislation. Editor: Universidade Federal da Paraíba Tipo: Dissertação

Elaboração de farinhas de flores de hibisco colibri (Malvaviscus arboreus Cav. ) e cunhã (Clitoria ternatea L.): aspectos físicos e morfológicos

2025-04-04T06:08:13Z

Título: Elaboração de farinhas de flores de hibisco colibri (Malvaviscus arboreus Cav. ) e cunhã (Clitoria ternatea L.): aspectos físicos e morfológicos Autor(es): Santos, Anna Izaura Balbino dos Orientador: Pereira, Emmanuel Moreira Abstract: Unconventional Food Plants (UFPs) have gained traction in both academic and gastronomic domains, driven by current trends towards healthier diets. The use of various UFPs as alternative sources of nutrients and minerals is increasingly prevalent in human nutrition. Species such as Malvaviscus arboreus (Turk's cap) and Clitoria ternatea (butterfly pea) are utilized for their nutritional and medicinal values across different cultures. This study aimed to develop and characterize flours derived from the drying of Malvaviscus arboreus and Clitoria ternatea flowers, focusing on their thermal, physical, and structural properties. Flowers were individually dried in a forced-air oven at temperatures of 50, 60, 70, and 80 °C, with drying kinetics analyzed and mathematical models applied to the data. The resulting flours were characterized for physical parameters, particle morphology via scanning electron microscopy (SEM), and thermal properties using thermogravimetric analysis (TG/DTG). The Logarithmic model best fit the drying kinetics of Malvaviscus arboreus, while the Page model provided the best fit for Clitoria ternatea. SEM revealed irregular structures with particles of varying sizes in both hibiscus and butterfly pea flours. Hibiscus flour exhibited more compact and regular particles, whereas butterfly pea flour showed more porous and irregular particles. Differences in the drying temperatures for the two flower species did not notably affect their structural characteristics. Editor: Universidade Federal da Paraíba Tipo: Dissertação