Title:	Ozônio como agente fungicida e efeito na qualidade de amendoim
Authors:	Ortega Sánchez, Beatriz Alejandra
Orientador(es)::	Alencar, Ernandes Rodrigues de
Coorientador(es)::	Pineli, Lívia de Lacerda de Oliveira
Assunto::	Ozonização Amendoim Fungos na agricultura Amendoim - produção
Issue Date:	13-May-2015
Data de defesa::	27-Feb-2015
Citation:	ORTEGA SÁNCHEZ, Beatriz Alejandra. Ozônio como agente fungicida e efeito na qualidade de amendoim. 2015. xviii, 83 f., il. Dissertação (Mestrado em Agronomia)—Universidade de Brasília, Brasília, 2015.
Abstract:	The peanut is a grain of great importance in the food industry for its high nutritional value, especially for its high content of lipids, but this can also be considered a problem because make more susceptible to attack by toxigenic fungi; can cause a great loss of production during harvest and storage. Therefore currently has been studied an alternative to mitigate this problem, as the use of ozone for controlling fungus, the ozone stands out for its high oxidative potential and not leave residues in food. However, it is important evaluated the efficiency of ozone in the control of fungi and the effects on the quality of the organoleptic characteristics of grain and oil gross peanut. This work aimed to evaluate the effect of ozonation as antifungal agent, acting as grains and gross oil and the effects on the sensory characteristics. The experiment was divided into two stages: the first stage, was assessed the ozone saturation process into column containing peanut kernels, ozone's ability to control fungi, including those aflatoxigenic potencial, and his possible change in the quality of grain and gross oil. In the second stage was assessed, the effects of ozonation on the sensory quality of peanut kernels. For the evaluation of ozone gas in the ability to control fungi, including those potentially aflatoxigenic A. flavus and A. parasiticus, peanuts were infected previously and ozonized in a cylindrical column PVC. Initially, 75 g samples of grain were placed in organza bags arranged at 0, 0.25, 0.50 and 0.75 column meter filled on peanuts. The ozone concentrations used were 1,300 and 3,000 ppm, for periods of exposure to the gas at 0, 3, 6, 9 and 12 hours. These conditions have also been adopted in evaluating the effect of ozone on the quality of grain and gross oil. the Qualitative variables grain peanut were water content, electrical conductivity, hue, saturation, color difference and percentage of free fatty acids and peroxide value for gross oil. Regarding sensory analysis, there was the acceptance test for 100 judges using the hedonic scale and evaluating the appearance, flavor, texture and overall impression. The first stage and second stage the experiment was conducted in a completely randomized design with factorial 2x4x5, two concentrations, four positions in the grain column and five periods of exposure, with three replications. Analysis of variance was performed at 5% probability and then regression analysis. The sensory analysis of ozonized peanut kernels, was evaluated the effect of exposure to the gas at each concentration as a function of gas exposure periods 0, 3, 6, 9 and 12 h. Data were subjected to analysis of variance and then Tukey test (p <0.05). In general, ozone did not affect the quality of grain and gross oil. Marked change was observed in the color difference, this tendency is explained by depigmentation of skin surrounding the peanut grains. With respect to sensory analysis, the concentration of 1,300 ppm, there was greater acceptance of grain ozonized for 12 hours. From the results obtained, under the conditions adopted in work, it can be concluded that the ozone is able to inactivate fungi potentially aflatoxigenic of the genera Aspergillus flavus and Aspergillus parasiticus, the process was faster in the layers low. In general, the quality of grain and oil gross peanut was not influenced by ozonation; the ozonation did not negatively affect the acceptability of peanut grain, with greater acceptance trend in ozonated grains at a concentration of 1,300 ppm.The peanut is a grain of great importance in the food industry for its high nutritional value, especially for its high content of lipids, but this can also be considered a problem because make more susceptible to attack by toxigenic fungi; can cause a great loss of production during harvest and storage. Therefore currently has been studied an alternative to mitigate this problem, as the use of ozone for controlling fungus, the ozone stands out for its high oxidative potential and not leave residues in food. However, it is important evaluated the efficiency of ozone in the control of fungi and the effects on the quality of the organoleptic characteristics of grain and oil gross peanut. This work aimed to evaluate the effect of ozonation as antifungal agent, acting as grains and gross oil and the effects on the sensory characteristics. The experiment was divided into two stages: the first stage, was assessed the ozone saturation process into column containing peanut kernels, ozone's ability to control fungi, including those aflatoxigenic potencial, and his possible change in the quality of grain and gross oil. In the second stage was assessed, the effects of ozonation on the sensory quality of peanut kernels. For the evaluation of ozone gas in the ability to control fungi, including those potentially aflatoxigenic A. flavus and A. parasiticus, peanuts were infected previously and ozonized in a cylindrical column PVC. Initially, 75 g samples of grain were placed in organza bags arranged at 0, 0.25, 0.50 and 0.75 column meter filled on peanuts. The ozone concentrations used were 1,300 and 3,000 ppm, for periods of exposure to the gas at 0, 3, 6, 9 and 12 hours. These conditions have also been adopted in evaluating the effect of ozone on the quality of grain and gross oil. the Qualitative variables grain peanut were water content, electrical conductivity, hue, saturation, color difference and percentage of free fatty acids and peroxide value for gross oil. Regarding sensory analysis, there was the acceptance test for 100 judges using the hedonic scale and evaluating the appearance, flavor, texture and overall impression. The first stage and second stage the experiment was conducted in a completely randomized design with factorial 2x4x5, two concentrations, four positions in the grain column and five periods of exposure, with three replications. Analysis of variance was performed at 5% probability and then regression analysis. The sensory analysis of ozonized peanut kernels, was evaluated the effect of exposure to the gas at each concentration as a function of gas exposure periods 0, 3, 6, 9 and 12 h. Data were subjected to analysis of variance and then Tukey test (p <0.05). In general, ozone did not affect the quality of grain and gross oil. Marked change was observed in the color difference, this tendency is explained by depigmentation of skin surrounding the peanut grains. With respect to sensory analysis, the concentration of 1,300 ppm, there was greater acceptance of grain ozonized for 12 hours. From the results obtained, under the conditions adopted in work, it can be concluded that the ozone is able to inactivate fungi potentially aflatoxigenic of the genera Aspergillus flavus and Aspergillus parasiticus, the process was faster in the layers low. In general, the quality of grain and oil gross peanut was not influenced by ozonation; the ozonation did not negatively affect the acceptability of peanut grain, with greater acceptance trend in ozonated grains at a concentration of 1,300 ppm.
metadata.dc.description.unidade:	Faculdade de Agronomia e Medicina Veterinária (FAV)
Description:	Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, Programa de Pós-Graduação em Agronomia, 2015.
metadata.dc.description.ppg:	Programa de Pós-Graduação em Agronomia
Licença::	A concessão da licença deste item refere-se ao termo de autorização impresso assinado pelo autor com as seguintes condições: Na qualidade de titular dos direitos de autor da publicação, autorizo a Universidade de Brasília e o IBICT a disponibilizar por meio dos sites www.bce.unb.br, www.ibict.br, http://hercules.vtls.com/cgi-bin/ndltd/chameleon?lng=pt&skin=ndltd sem ressarcimento dos direitos autorais, de acordo com a Lei nº 9610/98, o texto integral da obra disponibilizada, conforme permissões assinaladas, para fins de leitura, impressão e/ou download, a título de divulgação da produção científica brasileira, a partir desta data.
DOI:	http://dx.doi.org/10.26512/2015.02.D.18137
Appears in Collections:	Teses, dissertações e produtos pós-doutorado

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