Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado
Myrciaria dubia, Myrtaceae is known as camu-camu, stands out for its high content of vitamin C and polyphenols. The aim of the study was to characterize and develop liqueurs of fresh (dehydrated) and dehydrated (camu) camu-camu fruit. In partnership with DEVERAS AMAZONIA, liqueurs were prepared u...
| Autor principal: | ROCHA, Maniusia da Mota |
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| Grau: | TCC |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Oeste do Pará
2024
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| Acesso em linha: |
https://repositorio.ufopa.edu.br/jspui/handle/123456789/1240 |
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ir-123456789-1240 |
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ir-123456789-12402024-01-11T19:43:08Z Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado ROCHA, Maniusia da Mota MOURÃO, Rosa Helena Veras http://lattes.cnpq.br/7166770916937434 https://orcid.org/0000-0003-0100-644X BARROSO, Adenilson Sousa http://lattes.cnpq.br/7698675359814707 Camu-camu Região amazônica Vitamina C CNPQ:: CIÊNCIAS AGRÁRIAS Myrciaria dubia, Myrtaceae is known as camu-camu, stands out for its high content of vitamin C and polyphenols. The aim of the study was to characterize and develop liqueurs of fresh (dehydrated) and dehydrated (camu) camu-camu fruit. In partnership with DEVERAS AMAZONIA, liqueurs were prepared using fresh fruit with cachaça (1: 1) and dehydrated fruit (1: 4). The infusion was stirred every 24 hours for the first 5 days, followed by resting for a further 15 days. At the end the infusions were filtered and syrup at 63 ° Brix was added. The primary liquor was left to stand for a further 15 days followed by filtration and filling. For liqueurs and fresh juice, pH, total acidity, alcohol content, soluble solids (Brix°), vitamin C content, total polyphenols and fruit ripening index were analyzed. The volatile constituents of the liqueur aroma were determined by gas chromatography coupled with mass spectrometry. The pH, acidity (%), Brix ° and vitamin C (mg / 100mL) of fresh juice was 2.89; 1.93; 8.9 and 137.6 and for LFIN it was 3.05, 8.27, 40, 33.93 and for LFD it was 3.23, 13.53, 40, 36.27 respectively. The fruit ripening rate was 4.68%. Both liquors the alcohol content was adjusted to 16 ° GL. The phenolic compound content of LFD was higher than that of LFIN. Α-Terpineol stood out as a major constituent in both liqueurs. The drinks had a characteristic fruit flavor, high bioactive compounds content and a pleasant taste. Myrciaria dubia, Myrtaceae é conhecida como camu-camu, se destaca por seu alto teor de vitamina C e polifenóis. O objetivo do estudo, foi caracterizar e desenvolver licores do fruto de camu-camu in natura (LFIN) e desidratado (LFD). Em parceria com DEVERAS AMAZÔNIA, foram elaborados licores, utilizando o fruto in natura com cachaça (1:1) e fruto desidratado (1:4). A infusão foi agitada a cada 24 horas nos primeiros 5 dias, seguido de repouso por mais 15 dias. Ao final as infusões foram filtradas e adicionada calda a 63° Brix. O licor primário foi deixado em repouso por mais 15 dias seguido de filtração e envase. Nos licores e suco in natura foi realizado análises de pH, acidez total, teor alcoólico, sólidos solúveis (Brix°), teor de vitamina C, polifenóis total e índice de maturação do fruto. Os constituintes voláteis do aroma dos licores foram determinados por cromatografia gasosa acoplada a espectrometria de massas. O pH, acidez (%), Brix° e vitamina C (mg/100mL) do suco in natura foi de 2,89; 1,93; 8,9 e 137,6 e para o LFIN foi de 3,05, 8,27, 40, 33,93 e para o LFD foi de 3,23, 13,53, 40, 36,27 respectivamente. O índice de maturação do fruto foi de 4,68%. Ambos os licores o teor alcoólico foi ajustado para 16° GL. O teor de compostos fenólicos do LFD foi superior ao do LFIN. O α-terpineol se destacou como constituinte majoritário em ambos os licores. As bebidas apresentaram flavor característico do fruto, alto teor de compostos bioativos e sabor agradável. 2024-01-11T19:41:59Z 2024-01-11T19:41:59Z 2019-12-16 TCC ROCHA, Maniusia da Mota. Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado. Orientadora: Rosa Helena Veras Mourão; Coorientador: Adenilson Sousa Barroso. 2019. 19 f. Trabalho de Conclusão de Curso ( Ciências Agrárias) - Universidade Federal do Oeste do Pará, Santarém, 2019.Disponível em: https://repositorio.ufopa.edu.br/jspui/handle/123456789/1240 https://repositorio.ufopa.edu.br/jspui/handle/123456789/1240 pt_BR Acesso Aberto application/pdf Universidade Federal do Oeste do Pará Brasil Not applicable UFOPA Instituto de Biodiversidade e Florestas |
| institution |
Repositório Institucional - Universidade Federa ldo Oeste do Pará - UFOPA |
| collection |
DSpace |
| language |
pt_BR |
| topic |
Camu-camu Região amazônica Vitamina C CNPQ:: CIÊNCIAS AGRÁRIAS |
| spellingShingle |
Camu-camu Região amazônica Vitamina C CNPQ:: CIÊNCIAS AGRÁRIAS ROCHA, Maniusia da Mota Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado |
| topic_facet |
Camu-camu Região amazônica Vitamina C CNPQ:: CIÊNCIAS AGRÁRIAS |
| description |
Myrciaria dubia, Myrtaceae is known as camu-camu, stands out for its high content of vitamin
C and polyphenols. The aim of the study was to characterize and develop liqueurs of fresh
(dehydrated) and dehydrated (camu) camu-camu fruit. In partnership with DEVERAS
AMAZONIA, liqueurs were prepared using fresh fruit with cachaça (1: 1) and dehydrated fruit
(1: 4). The infusion was stirred every 24 hours for the first 5 days, followed by resting for a
further 15 days. At the end the infusions were filtered and syrup at 63 ° Brix was added. The
primary liquor was left to stand for a further 15 days followed by filtration and filling. For
liqueurs and fresh juice, pH, total acidity, alcohol content, soluble solids (Brix°), vitamin C
content, total polyphenols and fruit ripening index were analyzed. The volatile constituents of
the liqueur aroma were determined by gas chromatography coupled with mass spectrometry.
The pH, acidity (%), Brix ° and vitamin C (mg / 100mL) of fresh juice was 2.89; 1.93; 8.9 and
137.6 and for LFIN it was 3.05, 8.27, 40, 33.93 and for LFD it was 3.23, 13.53, 40, 36.27
respectively. The fruit ripening rate was 4.68%. Both liquors the alcohol content was adjusted
to 16 ° GL. The phenolic compound content of LFD was higher than that of LFIN. Α-Terpineol
stood out as a major constituent in both liqueurs. The drinks had a characteristic fruit flavor,
high bioactive compounds content and a pleasant taste. |
| author_additional |
MOURÃO, Rosa Helena Veras |
| author_additionalStr |
MOURÃO, Rosa Helena Veras |
| format |
TCC |
| author |
ROCHA, Maniusia da Mota |
| title |
Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado |
| title_short |
Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado |
| title_full |
Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado |
| title_fullStr |
Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado |
| title_full_unstemmed |
Elaboração de licores de Myrciaria dubia (H.B.K.) McVaugh Myrtaceae produzidos a partir do fruto in natura e desidratado |
| title_sort |
elaboração de licores de myrciaria dubia (h.b.k.) mcvaugh myrtaceae produzidos a partir do fruto in natura e desidratado |
| publisher |
Universidade Federal do Oeste do Pará |
| publishDate |
2024 |
| url |
https://repositorio.ufopa.edu.br/jspui/handle/123456789/1240 |
| _version_ |
1829179743404032000 |
| score |
11.755432 |