Banca de QUALIFICAÇÃO: RAIMUNDO AUDEI HENRIQUE JUNIOR

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : RAIMUNDO AUDEI HENRIQUE JUNIOR
DATA : 28/11/2023
HORA: 14:00
LOCAL: https://meet.google.com/izx-qihv-yvq
TÍTULO:

MORPHOMETRIC AND PHYSICOCHEMICAL CHARACTERIZATION OF THE FRUIT OF Batis maritima L.

PALAVRAS-CHAVES:

Fruit, maturation stages, bioactive compounds.

PÁGINAS: 45
GRANDE ÁREA: Outra
ÁREA: Ciências Ambientais
RESUMO:

The objective of this work was to perform a morphometric and physicochemical characterization of the fruit of Batis maritima L. at different stages of maturation, in a naturally occurring environment. The fruits were collected in the municipality of Grossos, in the State of Rio Grande do Norte (Latitude: 4°58'59.7"S; longitude: 37°08'50.6"W). The experiment was carried out in a Completely Randomized Design (DIC), where each treatment represented a maturation stage: i) green; (ii) greenish yellow; and iii) yellow, with four replications, totaling twelve fruits per treatment. Morphometric analyses were performed: mass (g), longitudinal (mm) and equatorial (mm) diameter; and physicochemical aspects: firmness (N), elasticity, color (L*, C*, H*), vitamin C (mg/100g), hydrogen potential (pH), soluble solids (%) (ºBrix), titratable acidity (%), soluble solids/titratable acidity ratio, total soluble sugars (mg/100g), antioxidants ABTS (μmol Trolox.100 g-1) and DPPH (g of pulp g-1 DPPH); and polyphenols (mg/100g). The data obtained were analyzed using the 5% Tukey test, using the R program. The results indicated that the mass (0.53 g) and longitudinal diameter (17.09 mm) regressed to the yellow stage, however, the equatorial diameter increased in the yellow (5.83 mm) and yellow green (6.17 mm) stages. Firmness showed constant averages for unripe (12.2 N), semi-ripe (9.50 N) and ripe (11.57 N) fruits, while elasticity showed a higher average value at the semi-ripe stage. In coloration, the fruits showed increasing data for luminosity and chroma, while the hue angle was decreasing until ripening. Vitamin C values were higher than 50 mg/100g. pH increased during maturity. The soluble solids showed the highest value at the yellow stage (13.9%), however, the titratable acidity regressed until the last stage of maturation (0.13%). The soluble solids/titratable acidity ratio (TSS/TTA) showed a high value in the yellow stage. The number of sugars was low in all stages of maturation, while polyphenols showed a high average in the green stage (443.57 mg/100 g). In addition, antioxidant activity was verified through the ABTS and DPPH methods. Therefore, it is evident that the fruit of B. maritima showed a reduction in mass, longitudinal diameter, hue angle (H°), titratable acidity and total extractable polyphenols (PET) until the yellow stage. However, the equatorial diameter, elasticity, luminosity, chroma, pH, soluble solids, soluble solids/titratable acidity ratio and total soluble sugars increased to maturity. In addition to the above, firmness, vitamin C, titratable acidity and antioxidant activity (ABTS; DPPH) did not differ statistically between the maturation stages.

MEMBROS DA BANCA:
Presidente - 3396 - CYNTHIA CAVALCANTI DE ALBUQUERQUE
Externa ao Programa - 1635 - FRANCISCA MARTA MACHADO CASADO DE ARAÚJO
Externa à Instituição - ELENEIDE PINTO GURGEL