Micotoxinas em grãos de trigo: ocorrência, efeitos da ozonização e determinação de uma forma modificada do desoxinivalenol

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DC Field	Value	Language
dc.creator	Trombete, Felipe Machado	-
dc.creator.Lattes	http://lattes.cnpq.br/0669315770246235	por
dc.contributor.advisor1	Fraga, Marcelo Elias	-
dc.contributor.advisor1Lattes	http://lattes.cnpq.br/2870225310866138	por
dc.contributor.advisor-co1	Saldanha, Tatiana	-
dc.contributor.advisor-co1Lattes	http://lattes.cnpq.br/4490420513661579	por
dc.contributor.referee1	Freitas-Silva, Otniel	-
dc.contributor.referee2	Custódio, Flávia Beatriz	-
dc.contributor.referee3	Gamalho, Ormindo Domingues	-
dc.contributor.referee4	Cruz, Luiz Celso Hygino da	-
dc.date.accessioned	2017-01-04T11:32:19Z	-
dc.date.issued	2016-03-18	-
dc.identifier.citation	TROMBETE, Felipe Machado. Micotoxinas em grãos de trigo: ocorrência, efeitos da ozonização e determinação de uma forma modificada do desoxinivalenol. 2016. 101 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica - RJ, 2016.	por
dc.identifier.uri	https://tede.ufrrj.br/jspui/handle/jspui/1354	-
dc.description.resumo	Micotoxinas são contaminantes naturais, produzidos por fungos filamentosos e, podem ocorrer em altos níveis nos alimentos. Nos grãos de trigo, a presença de tricotecenos, um grupo de micotoxinas produzidas por Fusarium spp. e, aflatoxinas, produzidas por Aspergillus spp., representam um importante problema de saúde pública por serem tóxicas ao homem e animais e muito estáveis aos processos no qual o trigo é submetido para obtenção de produtos industrializados. Uma forma de reduzir a contaminação dos alimentos por micotoxinas é através do uso do ozônio (O3) no processamento do alimento. Devido ao alto potencial oxidante do O3, esse pode degradar as moléculas das micotoxinas, tendo como consequência a eliminação ou redução de seus efeitos tóxicos. Essa pesquisa teve como objetivos principais avaliar os efeitos de diferentes condições de ozonização na i) redução de micotoxinas (desoxinivalenol e aflatoxinas) em grãos de trigo; ii) redução nos níveis de fungos filamentosos; iii) influência nos parâmetros químicos, perfil de minerais e parâmetros tecnológico dos grãos e da farinha obtida após o processamento e; iv) influência nas características sensoriais da farinha elaborada a partir dos grãos ozonizados. Em uma segunda etapa do projeto, um método para determinação de uma forma modificada do desoxinivalenol (DON), o desoxinivalenol-3-glicosídeo (D3G) foi otimizada e validada intralaboratorialmente, utilizando cromatografia líquida de alta eficiência com detector de arranjo de diodos (CLAE-DAD). Os resultados obtidos dos ensaios de ozonização demonstraram que o O3, nas condições experimentais utilizadas, reduziu a contagem de fungos totais em cerca 3,0 logs UFC/g de grãos e a contaminação por desoxinivalenol e aflatoxinas totais em até 64,3 % e 48,0 %, respectivamente. O processo de ozonização não influenciou de modo negativo a qualidade química, tecnológica e sensorial dos grãos de trigo, podendo ser utilizado como um excelente método para remediação da contaminação dos grãos por fungos e micotoxinas. Resultados adequados também foram obtidos na validação do método de determinação de D3G por CLAE-DAD, demonstrando que o método é confiável para a determinação dessa forma mascarada do DON em grãos e trigo e, pode ser utilizado como um método alternativo a espectrometria de massas para tal análise.	por
dc.description.abstract	Mycotoxins are natural contaminants produced by filamentous fungi and they are widely present in food. In wheat grains, the presence of trichothecenes produced by Fusarium spp. and also aflatoxins, produced by Aspergillus spp. are a serious public health problem because they are toxic metabolites to man and animals that remain stable during the industrial processes to which wheat is subjected when manufacturing derived products. One way to reduce such contaminants is to use ozone (O3) in food processing. Due to its high potential as an oxidant, O3 may react with mycotoxins and reduce their toxicity due to molecular degradation. This research aimed to evaluate the effects of different conditions of ozonation on the i) reduction in mycotoxins levels (deoxynivalenol and total aflatoxins); ii): reduction in total fungal count; iii) the effects on chemical, mineral and technological profiles and; iv) the possible differences sensorial profile of the flour obtained from the ozonized grains. In a second phase of this project, a methodology for determination of D3G (deoxynivalenol-3-glucoside), a masked form of DON, using High Performance Liquid Chromatography with photodiode array detector (HPLC-PDA) was optimized and in-house validated. Results obtained from ozonation study showed that O3 reduced total fungal count in approximately 3.0 cycles log CFU/g of wheat grain and deoxynivalenol and total aflatoxins contamination up to 64.3% and 48.0%, respectively. The gaseous ozonation can be applied without negatively changing the chemical, technological and sensory characteristics of the grains and can be considered an excellent method for remediation of fungal and mycotoxin contaminations. Also, the method optimized and in-house validated for determination of D3G by HPLC-PDA showed adequate results and, it could be considered an alternative to mass spectrometry determination of D3G in wheat grains.	eng
dc.description.provenance	Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2017-01-04T11:32:19Z No. of bitstreams: 1 2016 - Felipe Machado Trombete.pdf: 1613295 bytes, checksum: 957f0b025def400e446f7c3176c76b4c (MD5)	eng
dc.description.provenance	Made available in DSpace on 2017-01-04T11:32:19Z (GMT). No. of bitstreams: 1 2016 - Felipe Machado Trombete.pdf: 1613295 bytes, checksum: 957f0b025def400e446f7c3176c76b4c (MD5) Previous issue date: 2016-03-18	eng
dc.description.sponsorship	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES	por
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dc.language	por	por
dc.publisher	Universidade Federal Rural do Rio de Janeiro	por
dc.publisher.department	Instituto de Tecnologia	por
dc.publisher.country	Brasil	por
dc.publisher.initials	UFRRJ	por
dc.publisher.program	Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos	por
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ZORLUGENÇ, B.; KIROĞLU ZORLUGENÇ, F.; ÖZTEKIN, S.; EVLIYA, I. B. The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs. Food and Chemical Toxicology, v.46, p.3593–3597, 2008.	por
dc.rights	Acesso Aberto	por
dc.subject	Ozônio	por
dc.subject	Aflatoxinas	por
dc.subject	Contaminação de alimentos	por
dc.subject	Micotoxina modificada	por
dc.subject	D3G	por
dc.subject	Desoxinivalenol-3-glicosídeo	por
dc.subject	Ozone	por
dc.subject	Modified mycotoxin	por
dc.subject	Aflatoxins	por
dc.subject	Food contamination.	por
dc.subject	D3G	por
dc.subject	Deoxynivalenol-3-glucoside	por
dc.subject.cnpq	Ciência e Tecnologia de Alimentos	por
dc.title	Micotoxinas em grãos de trigo: ocorrência, efeitos da ozonização e determinação de uma forma modificada do desoxinivalenol	por
dc.title.alternative	Mycotoxins in wheat grains: occurrence, effects of ozonation and determination of a modified form of deoxynivalenol	eng
dc.type	Tese	por
Appears in Collections:	Doutorado em Ciência e Tecnologia de Alimentos

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2016 - Felipe Machado Trombete.pdf	2016 - Felipe Machado Trombete	1.58 MB	Adobe PDF	Download/Open Preview ×

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Universidade Federal Rural do Rio de Janeiro

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