Determinação de vitamina C, umidade e infravermelho da polpa e da semente do noni
The purpose of this work was to study the properties of the pulp and seeds of noni and start a positive studies supporting its efficacy for human health. We made some tests with the fruits of noni (Morinda citrifolia L.) and the fruit was collected from organic tree in the City of Natal, Rio Grande...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/38241 |
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| Resumo: | The purpose of this work was to study the properties of the pulp and seeds of noni and start a positive studies supporting its efficacy for human health. We made some tests with the fruits of noni (Morinda citrifolia L.) and the fruit was collected from organic tree in the City of Natal, Rio Grande do Norte. The pulps were extracted manually in laboratory and adequately cleaned, The pulp was removed daily to avoid the oxidative properties of the fruit. Were made step by step tests with the fruit and the seed of noni, in this way, it was possible to obtain results within the research base that can help us in the scientific process, getting healthy routes for the coming society. The study was conducted according to the fruits was collected; first the fruit were harvested with different degrees of maturity, second the fruit studied was only the mature for therefore be extracted seeds for analysis. The experiment began by extracting noni and separation only the pulp to identify the quantity of vitamin C in the sample of the fruit, then use the oven to remove the moisture from the seeds to analyze the degree of humidity, after that we use the powder the seed and pulp for obtain the infrared spectrum. Was performing the dilution water in pulp to provide a suitable level of dilution of the pulp and achieve the best result of the analysis, understand that this process turned out to be efficient for obtaining the results for the vitamin C test, as well as being understood that factors such as temperature and time were factors that could contribute negatively on the expected result in this work. The result of vitamin C obtained in the experiment was 132.03 mg / 100g of juice, experimental moisture of 82.25% pulp, 80.06% of peel and 62.69% of seed. Infrared proved the presence of strains of C = O at 1760 cm-1, C = C at 1660 cm-1, OH at 3200 cm-1 due to the presence of axial stretching, CO at 1000 cm-1 and the other absorbances at 2900 cm -1 characteristic of the axial stretch of the CH bond of the methyl group. |
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