APLICAÇÃO DE ESPECTROSCOPIA NO INFRAVERMELHO: COMO FERRAMENTA PARA ANÁLISE QUANTITATIVA DE ORÉGANO


Authors

DOI:

https://doi.org/10.18066/revistaunivap.v26i51.2451

Abstract

Desde a antiguidade as ervas aromáticas são utilizadas, não somente para melhorar o sabor e odor em alimentos, mas também para estender o tempo de prateleira com suas propriedades antissépticas. O aumento da utilização das ervas aromáticas na culinária tem sido aprimorado praticamente no mundo todo e principalmente na gastronomia. Entre as ervas mais consumidas no Brasil, o orégano (Origanum vulgare) tem origem mediterrânea e trata-se de uma erva muito aromática, com notas de cânfora, sabor ardido e picante. O presente estudo tem como objetivo analisar quantitativamente e qualitativamente a composição biomolecular das amostras de orégano utilizando técnicas espectroscópicas no infravermelho com transformada de Fourier (FT-IR). Com os resultados, foi possível notar diferenciação na quantidade de lignina, água e lipídio, e a análise multivariada permitiu identificar a similaridade das amostras analisadas. O uso de espectroscopia no infravermelho tem se mostrado uma ótima ferramenta na análise de alimentos, podendo ser aplicada em conjunto com outras técnicas na indústria de alimentos.

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Author Biographies

Vitória Fontes, Universidade Vale do Paraiba

Graduada em nutrição e tecnólogo em gastronomia.

Mestranda em processamento de materiais.

Douglas Cubas Pereira, Universidade Vale do Paraíba

Instituto de Pesquisa e Desenvolvimento.

Breno Pupin, Universidade Vale do Paraíba

Biologia.

Kumiko Koibuchi Sakane, Universidade Vale do Paraíba

Instituto de Pesquisa e Desenvolvimento.

Física.

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Published

2020-08-27

How to Cite

Fontes, V., Cubas Pereira, D., Pupin, B., & Sakane, K. K. (2020). APLICAÇÃO DE ESPECTROSCOPIA NO INFRAVERMELHO: COMO FERRAMENTA PARA ANÁLISE QUANTITATIVA DE ORÉGANO. Revista Univap, 26(51), 15–25. https://doi.org/10.18066/revistaunivap.v26i51.2451

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