THAISE CRISTINE FERNANDES NUNES
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Artigo IPEN-doc 15145 Effects of gama-radiation on white tea volatiles2009 - FANARO, GUSTAVO B.; SILVEIRA, ANA P.M.; NUNES, THAISE C.F.; COSTA, HELBERT S.F.; PURGATTO, EDUARDO; VILLAVICENCIO, ANNA L.C.H.Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at 60Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20kGy. The volatiles organic compound was extracted by hydrodestilation and the extract was separated and identified by gas chromatography–mass spectrometry (GC–MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation.Artigo IPEN-doc 12687 Advances between e-beams and sup(60)Co applications in soybeam grains2007 - FANARO, G.B.; SALUM, D.C.; NUNES, T.C.F.; FURGERI, C.; RELA, P.; VILLAVICENCIO, A.L.C.H.Soybean is the most important oleaginous cultivated in the whole world and generates income of billions of dollar, direct and indirectly and its nutrients become basic for the feeding human being, beyond its byproducts, that offer great diversities of products for the nourishing industry. Between the main factors that limit the attainment of high incomes, are the illnesses caused by microrganism like fungi, bacteria, and viruses that, in general, are difficult to control and cause damages of billions of dollar every year. An alternative to minimize the losses is preserving the grains through the irradiation and then, the use of electron accelerator is indicated, therefore its advantage for exporting industria of grains in relation to the irradiators for 60Co is basic. This work aims to compare the effects of the radiation through viscosimetry, DNA Comet Assay and Cooking time techniques in soybean grains at doses 0, 2.0, 4.0, 6.0kGy irradiated at e-beam accelerator - Radiation Dynamics (Radiation Dinamics Co. model JOB, New York, USA), 1.5 MeV-25mA with the lower energy and in a 60Co source, Gammacell 220 (A.E.C. Ltda) in ambient temperature.Artigo IPEN-doc 12686 Effects of electron beam treatment in soybean grains artificially inoculated by Phakopsora pachyrhizi2007 - FANARO, G.B.; SILVA, P.V.; NUNES, T.C.F.; ROGOVSCHI, V.D.; AQUINO, S.; VILLAVICENCIO, A.L.C.H.Interactions between plants and pathogenic fungi have always been of extreme interest to humanity, since the worldwide economy is built around the purchase and sale of species vegetables among countries, who can suffer serious damages by pathogenic organisms contamination. Soybean is the most important culture of grains in Brazil, which is the second biggest exporter of this grain and suffers from the attack of the fungi Phakopsora pachyrhizi that causes the Asian Soybean Rust. The infection for P. pachyrhizi causes fast blackout and the premature fall of leaves, hindering the full formation of them. The technology of irradiation processing for nutritive purposes is a process that is safe and effective for reducing the microbial load, insect infestation, and extending the shelf life of perishable products. This study aims to verify the artificially inoculated soybeans behavior when treated by electron beam from a linear accelerator at different radiation doses while observing whether the fungi population was reduced or not. The grains of soybean were irradiated at IPEN-CNEN/SP in an electron accelerator of Radiation Dynamics Inc. USA, 1.5 MeV-25mA at doses 0; 1.0; 2.5; 5.0; 7.5 and 10.0 kGy.Artigo IPEN-doc 16502 Evaluation of phenolic compounds in maté (llex paraguariensis) processed by gamma radiation2009 - FURGERI, C.; NUNES, T.C.F.; FANARO, G.B.; SOUZA, M.F.F.; BASTOS, D.H.M.; VILLAVICENCIO, A.L.C.H.The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The maté (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrão or tererê, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of tererê beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of tererê beverage processed by gamma radiation.