Banca de DEFESA: DANILO LIMA DANTAS

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : DANILO LIMA DANTAS
DATE: 22/08/2024
TIME: 09:00
LOCAL: Departamento de Química
TITLE:

Preparation and evaluation of Moringa oleifera flour: Study of storage, food fortification and impacts on maternal and offspring health of Wistar rats.

KEY WORDS:

Moringa, flour, storage, supplementation, Wistar.

PAGES: 184
BIG AREA: Ciências Exatas e da Terra
AREA: Química
SUBÁREA: Química Orgânica
SPECIALTY: Química dos Produtos Naturais
SUMMARY:

Moringa oleifera  Lam. (M. oleifera ) is a plant native to Northwest Asia that has gained notoriety due to its nutritional richness and versatile applications, especially observed in the leaves of this plant. However, despite this, there is still a scarcity of studies focused on the development of food products and their potential impact on food security. In light of this scenario, the present study aims to develop and analyze the quality parameters of M. oleifera  leaf flour obtained via microwave oven (MWO), verify its stability under different storage conditions, develop a fortified food product, and evaluate the effects of flour consumption during pregnancy and lactation in an animal model. Initially, a literature review was conducted evaluating the botanical, chemical, and nutritional characteristics of M. oleifera  leaves and their economic scenario over the last 10 years (2014-2024), through research in Web of Science, Scopus, Scielo, ACS publications, and Pubmed databases. Experimentally, the development of a flour product from the leaves was carried out through drying in MWO and oven, evaluating the physicochemical parameters (moisture, pH, ash, water activity, protein, crude fiber, lipids) of the products obtained. The drying kinetics were performed under three different conditions in MWO (50%, 70%, and 100%) and in a forced air oven (50°C, 60°C, and 70°C) using 10 mathematical models. Subsequently, the storage study of the leaf flour obtained in MWO was carried out, packaging it in laminated zippered metallic containers suitable for storage in a BOD incubator with fixed temperatures of 20ºC, 30ºC, and 40ºC, respectively, analyzing the physicochemical and colorimetric characteristics of the product at 0, 30, 60, and 90 days. The fortified cheese bread was obtained by adding 1%, 1.5%, and 2% M. oleifera  leaf flour to the conventional cheese bread dough, prepared in an electric oven at 180°C for 40 minutes and nutritionally analyzed. For the study of the effects of M. oleifera  consumption, the effects of leaf and seed flour were evaluated in 27 Wistar rats and 39 offspring, divided into three groups (control, leaf, and seed), with the mothers receiving daily supplementation of the flour products via gavage at a concentration of 100 mg/kg of the animal, following the dilution of 1 g/10 mL. Maternal weight gain and feed intake, maternal biochemical parameters, neonatal parameters, physical development, sensory development, memory, and anxiety tests of the offspring were analyzed. The results showed that the M. oleifera  leaf is considered the most nutritious part of the plant due to its rare combination of nutrients (proteins, fibers, minerals, vitamins) and bioactive compounds with numerous health benefits. Moringa leaf flour is considered the most important product sold from this plant, accounting for about 30% of total sales, with growth projections in the coming years. In the product development, it was found that higher temperatures and powers used showed better results, achieving moisture of 5.44% in 300 minutes in the air circulation oven and 5.38% moisture in 4 minutes and 30 seconds in the microwave oven, both flour products showing a high concentration of nutrients. In the storage study, it was found that the flour showed good stability under all storage conditions, but 30°C was the best storage condition, resulting in less nutrient loss, lower moisture, and more stable color. The results of cheese bread fortification were efficient in reducing product moisture and significantly increasing nutritional value, with up to a 10-fold increase in protein and fiber values in the supplemented product, maintaining the physical characteristics of the product. The administration of flour products used in the supplementation of pregnant rats during gestation and lactation brought satisfactory results for pregnant rats and offspring. Weight gain and greater satiety were observed in the supplemented maternal groups, improvement in all maternal biochemical parameters, absence of abortions and/or mutations, or modification of neonatal parameters. The offspring of the supplemented groups had anticipated sensory development compared to the control group, greater body development, better cognitive memory development, and reduced anxiety in all tests performed.

COMMITTEE MEMBERS:
Presidente - ***.451.424-** - JULIANO CARLO RUFINO DE FREITAS - UFCG
Interno - JOAO RUFINO DE FREITAS FILHO
Externo à Instituição - ANTONIO DANIEL BURITI DE MACEDO - UFCG
Externa à Instituição - ANA REGINA NASCIMENTO CAMPOS - UFCG
Externa à Instituição - JOSIVANDA PALMEIRAS GOMES - UFCG
Externo à Instituição - VANESSA BORDIN VIERA - UFCG