Navegando por Autor "SILVA, Luiza Helena Meller da"

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Acesso aberto (Open Access)
Adição de óleo de palma na dieta sobre a lipidemia e a qualidade do sêmen de bubalinos (Bubalus bubalis)
(2014-02) SILVA, Geanne Rocha da; GARCIA, Alexandre Rossetto; FATURI, Cristian; LOURENÇO JÚNIOR, José de Brito; NAHÚM, Benjamim de Souza; GONÇALVES, Arnaldo Algaranhar; KAWHAGE, Priscila Reis; SILVA, Luiza Helena Meller da; MENESES, Andre Marcelo Conceição
The study aimed to investigate the effect of dietary supplementation with palm oil on serum lipid profile, the seminal characteristics of buffaloes (Bubalus bubalis) and the correlations between them. Twelve bulls were divided into Group CONT (n = 5) or Group OIL (n = 7). Animals in both groups were fed with isoproteic diets composed of corn silage and concentrated (ground corn, wheat bran and urea), with 50% forage/concentrate ratio, during 130 days (Periods 1 and 2). Palm oil (2%DM) was added to diet offered to Group OIL. Semen and blood samples were collected every two weeks. Increased serum levels of cholesterol, HDL and total lipids were observed for Group OIL, while the period influenced on cholesterol, LDL, total lipids and VLDL (P<0,05). Treatment decreased gross motility (P<0.05) and slightly reduced sperm membrane integrity (P<0.05) in animals of Group OIL. There were significant correlations between triglycerides and minor defects (r=-0.412, P=0.006), LDL and total defects (r=-0.333, P=0.030), total lipids and minor defects (r=-0.366, P=0.017), VLDL and spermatic viability (r=0.381, P=0.012), and total lipids and totals defects (r=-0.309, P=0.046), highlighting positive effects of higher lipid serum levels on sperm morphology and viability. The incorporation of palm oil in the diet altered the serum lipid profile, but it showed no positive effect on seminal parameters related to the potential of bull fertility.
Acesso aberto (Open Access)
Avaliação da influência da temperatura e do tratamento enzimático no comportamento reológico do suco de abacaxi pérola (Ananas Comosus L. merr.)
(2013-03) BRAGA, Adriano Cesar Calandrini; RODRIGUES, Antonio Manoel da Cruz; SILVA, Luiza Helena Meller da; ARAÚJO, Lícia Amazonas de
The objective this study was determinate the rheological behavior of pineapple juice natural and treated with pectinolytic enzymes. Tests for optimization of enzyme activity used in treatment were realized using a complete factorial planning 2k, with three repetitions of center point and two independent variables (temperature and time of treatment). In evaluation of rheological behavior of pineapple juice, were utilized two samples submitted to sieving (N and D), analyzed in four different temperatures (10, 25, 50 e 65 °C). The rheological analyses were realized using a Brookfield concentric cylinders viscometer and the relationship in the temperature and apparent viscosity was described by an equation type Arrhenius. The experimental data were adjusted by the Mizrahi-Berk model. The optimization tests indicated by ANOVA and response surface methodology that the variables temperature and time of treatment have statistically significant effect (p<0,05) on concentration of pectin present in the samples. The enzymatic treatment was carried with an enzyme concentration of 150 mg.L-1, temperature at 50 °C and treatment time of 80 minutes. The model used was adequate to describe the rheological behavior of the juices according to the parameters R2, χ2 e Bf. The reduced values of the behavior index (0.61-0.83 for natural juice and 0.57-0.72 for despectinized juice) indicated the pseudoplastic behavior (n<1). The temperature influenced the yield stress and apparent viscosity of the juices analyzed, where the minors values were observed in samples treated at 65 °C, 2.4 mPa.s and 1.4 mPa.s, respectively, for the natural and despectinized samples. The equation of Arrhenius described satisfactorily the effect of temperature in the apparent viscosity. The activation energy values (Eat) was of 4.54 Kcal.g.mol-1and 4.89 Kcal.g.mol-1, respectively, for the natural and despectinized samples of pineapple juice, increasing with enzymatic treatment. The enzymatic treatment decreased the values of rheological behavior parameters for samples of pineapple juice, and the apparent viscosity for all temperatures used, where the largest percentage reduction was observed at 65 °C (41.66%).
Acesso aberto (Open Access)
Carcass quality of buffalo (Bubalus bubalis) finished in silvopastoral system in the Eastern Amazon, Brazil
(2012-08) PEIXOTO, Maria Regina Sarkis; LOURENÇO JÚNIOR, José de Brito; FATURI, Cristian; GARCIA, Alexandre Rossetto; NAHÚM, Benjamim de Souza; LOURENÇO, Lúcia de Fátima Henriques; SILVA, Luiza Helena Meller da; OLIVEIRA, Kelly Cavalcanti Conor de
The influence of the diet on the quality of buffalo (Bubalus bubalis) carcasses of crossbred Murrah and Mediterranean, concentrate fed on traditional (corn/soybean) or on agro-industrial residues (palm oil and coconut cakes) was studied. The animals were sacrificed in a slaughterhouse, and physical and physical-chemical analyses in the carcasses were carried out after 24 hours, and instrumental color and texture analyses of the Longissimus dorsi were carried out 48 hours after cooling. The animals supplemented with palm oil cake had better carcass conformation and fat trim, and differences (P<0.05) in the percentage of fat in the carcass fat thickness and coverage were observed.
Acesso aberto (Open Access)
Comparison of the effects of brazil nut oil and soybean oil on the cardiometabolic parameters of patients with metabolic syndrome: a randomized trial
(Multidisciplinary Digital Publishing Institute, 2020) SILVA, Lívia Martins Costa e; MELO, Maria Luisa Pereira de; REIS, Fernando Vinícius Faro; MONTEIRO, Marta Chagas; SANTOS, Sávio Monteiro dos; GOMES, Bruno Alexandre Quadros; SILVA, Luiza Helena Meller da
Recent evidence suggests that replacing saturated fat with unsaturated fat is beneficial for cardiovascular health. This study compared the effects of Brazil nut oil (BNO) and soybean oil (SO) supplementation for 30 days on anthropometric, blood pressure, biochemical, and oxidative parameters in patients with metabolic syndrome (MS). Thirty-one patients with MS were randomly allocated to receive 30 sachets with 10 mL each of either BNO (n = 15) or SO (n = 16) for daily supplementation. Variables were measured at the beginning of the study and after 30 days of intervention. No change in anthropometric and blood pressure variables were observed (p > 0.05). Total (p = 0.0253) and low-density lipoprotein (p = 0.0437) cholesterol increased in the SO group. High-density lipoprotein cholesterol decreased (p = 0.0087) and triglycerides increased (p = 0.0045) in the BNO group. Malondialdehyde levels decreased in the BNO group (p = 0.0296) and total antioxidant capacity improved in the SO group (p = 0.0110). Although the addition of oils without lifestyle interventions did not affect anthropometric findings or blood pressure and promoted undesirable results in the lipid profile in both groups, daily supplementation of BNO for 30 days decreased lipid peroxidation, contributing to oxidative stress reduction.
Acesso aberto (Open Access)
Comportamento higroscópico do açaí e cupuaçu em pó
(2008-12) SILVA, Alessandra Eluan da; SILVA, Luiza Helena Meller da; PENA, Rosinelson da Silva
The aim of this work was to evaluate experimentally the adsorption and desorption isotherm of açaí (Euterpe oleracea) and cupuaçu (Theobroma grandiflorum) powders using a hygrometer AQUAlab3TE of Decagon. Three levels of temperature (15, 25 and 35 °C) were tested. The type III curves obtained suggest the materials are rich in carbohydrates. Four mathematical models were fitted to the experimental data, Handerson, Oswin, GAB, and modified BET by nonlinear regression analysis using the software STATISTICA for Windows 5.1B. The Oswin and GAB models were better fitted to the açaí and cupuaçu powder sorption data, respectively. The monolayer for açaí and cupuaçu powders was determined. The desorption heat of the açaí powder was also determined.
Acesso aberto (Open Access)
Comportamento reológico de suco misto elaborado com frutas tropicais
(2013-06) BEZERRA, Carolina Vieira; SILVA, Luiza Helena Meller da; COSTA, Rebeca Desireé Sousa da; MATTIETTO, Rafaella de Andrade; RODRIGUES, Antonio Manoel da Cruz
The rheological properties of a juice blend obtained from a tropical fruit mix were determined in this work using a rotational viscosimeter at temperatures from 10 ºC to 60 ºC. The Power law and Mizrahi-Berk models were fitted to the experimental data. All the models were considered adequate to describe the rheological properties of the juice blend according to the fitted statistical parameters. The behaviour index of the product was below 1.0, indicating the pseudoplasticity of the juice. The behaviour indexes for consistency were found to decrease with increase in temperature. The effect of temperature on the rheological behaviour of the juice was described by an Arrhenius type equation and discussed in terms of the activation energy (Ea). The values for Ea varied from 4.27 to 4.66 kcal.gmol-1 with increases in shear rate.
Acesso aberto (Open Access)
Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits
(2010) RODRIGUES, Antonio Manoel da Cruz; DARNET, Sylvain Henri; SILVA, Luiza Helena Meller da
Amazonian fruits are rich in fat but have a fatty acid profile that may be beneficial in relation to risk of coronary heart disease. Amazonian fruits also contain other potentially cardioprotective constituents including tocopherols. Tocopherol profiles were determined by high performance liquid chromatography (HPLC), and fatty acid profiles were determined by gas chromatography (GC). In the present study, the total oil content, fatty acid composition and tocopherol content of the pulps of five Amazonian fruits (buriti, patawa, tucuma, mari and inaja) were measured. The total oil content of the fruits ranged from 31.0 to 41.8%. The major fatty acid in all of the fruits was oleic acid (C18:1), though substantial levels of palmitic acid (C16:0) were present. Linoleic acid (C18:2) was the main polyunsatured fatty acid observed. α-Tocopherol was the most prevalent tocopherol except in buriti pulp. Buriti and mari pulp have a high content in α-tocopherols with 297 and 155 µg g-1 of dry matter. Our data indicate that all five of these Amazonian fruits are good sources of unsaturated fatty acids and tocopherols.
Acesso aberto (Open Access)
Hygroscopic behavior of buriti (Mauritia flexuosa) fruit
(2011-12) MELO, Wellington dos Santos; PENA, Rosinelson da Silva; RODRIGUES, Antonio Manoel da Cruz; SILVA, Luiza Helena Meller da
The objective of this study was to perform an analysis of the characterization of buriti fruit (Mauritia flexuosa). Each part of the fruit (peel, pulp, and fibrous part) was analyzed and their hygroscopic behavior was evaluated to establish the drying and storage conditions. Adsorption and desorption isotherms were obtained at 25 °C to the monolayer value was estimated, and the application of the Halsey, Handerson, Kuhn, Mizrahi, Oswin, Smith, BET, and GAB models was evaluated to the prediction of the isotherms. The fruit pulp was classified as rich in high quality oil, and like the peel and the fibrous part, it was also considered as rich in dietary fiber. The isotherms of the fruit parts were classified as type II, and their microbiological stability (aw< 0.6) can be maintained at 25 °C if the moisture content is lower than 8.5, 7.3, and 11.0 g H2O.100 g-1 of dry matter (d.m.), respectively. The hygroscopic behavior showed that in order to ensure stability, the fruit parts should be packaged with low water vapor permeability. The monolayer demonstrated that the peel, pulp, and the fibrous part cannot be dried under moisture content lower than 5.9, 5.0, and 6.4 g H2O.100 g-1 d.m., respectively. GAB was the most adequate model to describe their isotherms.
Acesso aberto (Open Access)
Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
(Universidade Federal do Pará, 2016-06) SANTOS, Pedro Henrique; SILVA, Luiza Helena Meller da; RODRIGUES, Antonio Manoel da Cruz; SOUZA, José Antonio Ribeiro de
The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples’ apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples’ apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples’ apparent viscosity and has accurately adjusted to the data with high correlation index R2.
Acesso aberto (Open Access)
Nutritional composition, fatty acid and tocopherol contents of buriti (Mauritia flexuosa) and patawa (Oenocarpus bataua) fruit pulp from the amazon region
(2011-06) DARNET, Sylvain Henri; SILVA, Luiza Helena Meller da; RODRIGUES, Antonio Manoel da Cruz; LINS, Roseana Telles
Buriti and patawa are two endemic palm trees from the Amazon region. Their pulps are traditionally consumed by the local population, but are underused and lesser known worldwide. Nutritional composition, fatty acid and tocopherol contents of the two palm pulps were determined by modern analytical methods: Gas Chromatography (CG) and High Performance Liquid Chromatography (HPLC), based on the standards of AOCS (AMERICAN..., 2002) and AOAC (ASSOCIATION..., 1997), respectively. Buriti and patawa fruit pulps are highly nutritive, with respectively, high fat content (38.4% and 29.1% of dry matter (DM)), protein content (7.6% and 7.4% of DM) and dietary fibers (46% and 44.7% of DM). Buriti pulp can be considered healthy food due its high content of vitamin E (1169 µg.g-1 DM). Patawa pulp is highly oleaginous and its fatty acid composition is very similar to the ones of healthy oils, such as olive oil.
Acesso aberto (Open Access)
Nutritional potential of green banana flour obtained by drying in spouted be
(Sociedade Brasileira de Fruticultura, 2013-12) BEZERRA, Carolina Vieira; RODRIGUES, Antonio Manoel da Cruz; AMANTE, Edna Regina; SILVA, Luiza Helena Meller da
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.
Acesso aberto (Open Access)
Propriedades reológicas do suco de buriti (Mauritia flexuosa)
(Universidade Federal do Pará, 2016-02) RODRIGUES, Antonio Manoel da Cruz; BEZERRA, Carolina Vieira; SILVA, Ivonete Quaresma da; SILVA, Luiza Helena Meller da
Knowing the rheological behavior of tropical fruit juices is very important for both consumers and food industry. This study investigated the rheological behavior of buriti (Mauritia flexuosa) juice. The rheological data were obtained through a rotational viscometer with concentric cylinder geometry (Brookfield, model DV II+). The assays were carried out at six different temperatures (10, 20, 30, 40, 50, and 60 °C) and the experimental results were adjusted through the Power Law and Mizrahi-Berk models. The buriti juice showed non-Newtonian behavior at the six temperatures. When quantifying apparent viscosity (hap), therheological parameters (K and n) were obtained by adjusting the Power Law, which was shown to be quite appropriate in predicting the juice’s rheological behavior, with determination coefficients r² > 0.99 for five out of the six temperatures investigated. The product showed pseudoplastic (n < 1) behavior and the flow behavior index decreased as temperature increased. The effect of temperature on apparent viscosity was described through an Arrhenius equation and discussed in terms of energy of activation (Ea) and the values of Ea ranged from 2.84 to 3.0 kcal/gmol for the strain rate used.
Acesso aberto (Open Access)
Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
(2013-03) LOPES, Alessandra Santos; MATTIETTO, Rafaella de Andrade; MENEZES, Hilary Castle de; SILVA, Luiza Helena Meller da; PENA, Rosinelson da Silva
The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.