Iago Hudson da Silva Souza

Universidade Federal de Sergipe

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Juliete Pedreira Nogueira

Universidade Federal de Sergipe

Adriana Crispim de Freitas

Universidade Federal do Maranhão

Narendra Narain

Universidade Federal de Sergipe

Marinuzia Silva Barbosa

Universidade Federal de Sergipe

Maria Terezinha Santos Leite Neta

Universidade Federal de Sergipe

Raiane Vieira Chaves

Universidade Federal de Sergipe

Marcílio Nunes Moreira

Universidade Estadual de Montes Claros

Rafael Donizete Dutra Sandes

Universidade Federal de Sergipe

I.P. Carvalho

Universidade Federal de Sergipe

Vinicius Costa Barros

Universidade Federal do Pará

Cooperative Institutions

Universidade Federal de Sergipe

Universidade Federal do Maranhão

Brazilian Agricultural Research Corporation

Universidade Federal do Tocantins

Universidade Federal do Ceará

Instituto Federal de Educação, Ciência e Tecnologia Baiano

Instituto de Tecnologia e Pesquisa

Universidade Estadual de Montes Claros

Universidade Federal de Viçosa

Instituto Federal de Educação, Ciência e Tecnologia de Sergipe

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

TORTA DE BABAÇU (ORBYNIAPHALERATA) SUPLEMENTADA COM FARELO DE TRIGO PARA OBTENÇÃO DE ENZIMA MICROBIANA

Editora Reflexão Acadêmica eBooks (2021)

Raiane Vieira Chaves Thalyne Mariane da Silva Santana Dárcia Souza Araújo Iago Hudson da Silva Souza I.P. Carvalho

10.51497/reflex.0000029

Cite

Citations (0)

Babassu Oil (Orbynia phalerata), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity

European Journal of Lipid Science and Technology (2020)

Iago Hudson da Silva Souza Juliete Pedreira Nogueira Murugan Rajan Maria Terezinha Santos Leite Neta Narendra Narain

Abstract Babassu oil has high concentrations of phenolic compounds. When seeds are preheated, these compounds tend to migrate to the oil depending on the degree of roasting applied. This study aims to optimize the roasting conditions of babassu seeds using response surface methodology (RSM) and the desirability functions. A central composite rotational design (CCRD) is employed to investigate the effects of two independent variables, temperature ( X 1 ) and roasting time ( X 2 ) which significantly affected response variables, namely yield (%), total phenolics content (TPC), number of phenolic compounds, oxygen radical absorbance capacity, acid value and peroxide value. The quadratic model is adjusted for most responses. The roasting temperature of 222 °C and the roasting time of 43 min are standardized as ideal conditions. Thus, the oil produced at the optimized conditions shows a yield of 54.47% and TPC of 91.53 mg GAE/100 g. In the control oil sample, the presence of phenolic compounds analyzed by HPLC‐DAD is not observed while under optimized conditions, seven phenolic compounds are observed. The model of optimized conditions shows a good correlation between the predicted and experimental values. In general, these results demonstrate the effectiveness of optimum roasting conditions in improving the quality of bioactive compounds in babassu oil. Practical Applications : This work aims to optimize the babassu seeds roasting process to obtain oil with a greater number of phenolic compounds and better antioxidant capacity. As the first study on babassu seeds roasting, it contributes to the generation of important data in relation to the identification and quantification of phenolic compounds in the oil. Finally, the optimum roasting conditions established in this work can be explored commercially in babassu oil extraction.

Roasting

Central composite design

Peroxide value

10.1002/ejlt.202000163

Cite

Citations (6)

INFLUÊNCIA DA TORREFAÇÃO NO RENDIMENTO DE ÓLEO DE SEMENTES DE MELÃO OBTIDO POR EXTRAÇÃO ASSISTIDA POR ULTRASSOM

Iago Hudson da Silva Souza Juliete Pedreira Nogueira Marinuzia Silva Barbosa Maria Terezinha Santos Leite Neta Narendra Narain

10.22533/at.ed.6661912118

Cite

Citations (0)

Estudo da estabilidade enzimática de protease microbiana

Iago Hudson da Silva Souza

ABSTRACT The global market for enzymes in 2015 was $ 8.18 billion. Proteases; constitute one of the most important groups of industrial enzymes 5 representing approximately 65% of the world market. The E present study aimed to evaluate the stability of the microbial protease of i fungus Aspergillus oryzae NRRL 1911 using as a substrate the canola by solid state fermentation. For the study of stability to enzyme was subjected to temperature variations of 30 to 80oC with of Soc and in different buffers in the range of pH 3.0 to 10 with intervals of? 0.5. With detection of enzymatic activity by spectrophotometry. The enzyme presented an increase of 71.99% in activity when working in temperatures of 50 ° C and pH 7.0 with 399.92 Ug-1. The enzyme presented stability at temperatures of 30oC to 45oC due to these temperatures are below the optimum temperature of 50 ° C. The enzyme showed be stable over a pH range with higher activity at pH 4.5; 7.0 and 8.5 with activity of 49.79%, 64.14% and 49.1%, respectively. Therefore, being an enzyme with potential for industrial application.

Aspergillus oryzae

Solid-State Fermentation

Heat stability

Source

Cite

Citations (0)

MICROBIAL LACTONES: A SYSTEMATIC BIBLIOMETRIC REVIEW OF γ-LACTONE PRODUCTION BY BIOTECHNOLOGICAL PROCESSES AND TECHNOLOGICAL PROSPECTION WITH FOCUS ON γ-DODECALACTONE

Biocatalysis and Agricultural Biotechnology (2024)

Iago Hudson da Silva Souza Juliete Pedreira Nogueira Raiane Vieira Chaves Rafael Donizete Dutra Sandes Maria Terezinha Santos Leite Neta

Prospection

10.1016/j.bcab.2024.103318

Cite

Citations (1)

ENRIQUECIMENTO DE PÃO TIPO AUSTRALIANO COM FARINHA DE MALTE

Adriana Crispim de Freitas Iago Hudson da Silva Souza Maria Rita Fidelis da Costa Juliete Pedreira Nogueira Marinuzia Silva Barbosa

10.22533/at.ed.00019091018

Cite

Citations (0)

Composição física, físico-química e propriedades bioativas de frutos de genótipos de umbuzeiro (Spondias tuberosa Arruda) provenientes do sudoeste da Bahia

Caderno Pedagógico (2025)

Marcílio Nunes Moreira Elisa Cristina Castro Moreira Iago Hudson da Silva Souza Maria Terezinha Santos Leite Neta Rafael Donizete Dutra Sandes

Típico da caatinga, o umbu é um fruto de relevância socioeconômica que garante fonte de renda e qualidade de vida aos produtores do semiárido brasileiro. Seu sabor exótico e excelentes propriedades nutricionais torna-o atrativo e aceito pelos consumidores, tanto in natura, quanto processado. Objetivou-se determinar a composição física, físico-química e nutricional de frutos de diferentes genótipos de umbuzeiro. Frutos de treze genótipos foram avaliados quanto às propriedades físicas e físico-químicas. Os frutos de massa superior (>50g) foram caracterizados quanto aos compostos bioativos, atividade antioxidante e compostos voláteis. A massa dos frutos variou de 7,15 a 78,09g, com rendimento médio de 70,62%. O acesso BGU 61 apresentou maior teor de umidade, acidez titulável e teor de cinzas. O acesso BGU44 apresentou maior ºBrix e pH. O genótipo BGU45 se destacou quanto aos compostos fenólicos totais (32,15 mg EAG/100g) e flavonoides totais (0,88 mg Quercetina/100g). No acesso BRS 68 encontrou-se o maior teor de carotenoides (35,3288µg de β caroteno/g de polpa). Os genótipos BGU45 e BGU44 apresentaram maior capacidade antioxidante pelos ensaios ABTS+•, DPPH•, FRAP e ORAC. Foram encontrados compostos voláteis específicos nos genótipos BGU45 (butyl acetate e humulene), BGU61 (γ-muurolene, β selinene, 3,7(11)-selinadiene, valencene e γ-selinene) e BGU75 (methyl hexanoate, 4 pentenyl butyrate, 1-hexanol, 1-octen-3-ol.). Conclui-se que os frutos do umbuzeiro devem ser explorados, pois são promissores e apontam níveis consideráveis de nutrientes e capacidade antioxidante, que oferecem benefícios à saúde e valor comercial.

10.54033/cadpedv22n4-048

Cite

Citations (0)

CARACTERIZAÇÃO DE PÃO TIPO FRANCÊS ADICIONADO DE FARINHA DE BERINJELA (Solanum melongena L.)

Marinuzia Silva Barbosa Tracy Anne cruz Aquino Taynara Goes dos Santos Larissa de Almeida Soares Grazielle Barreto Araújo

Melongena

10.22533/at.ed.91519231219

Cite

Citations (0)

Comparison of the thermo-oxidative stability of murici oil (Byrsonima crassifolia L. Kunt) obtained by enzymatic hydrolysis assisted by ultrasound and classical method

Research Society and Development (2020)

Rafael Vilarins Silva Iago Hudson da Silva Souza Paulo Roberto da Silva Ribeiro Adriana Crispim de Freitas

The extraction of oil from various raw materials by enzymatic process has received great importance for being considered clean technology. In addition, the product obtained by enzymatic action has better yields as well as better chemical quality parameters, also better stability conditions. Thus, the objective of the present work was to optimize the murici pulp oil extraction process by enzymatic hydrolysis and to compare the thermo-oxidative stability of murici oil extracted by ultrasound-assisted enzymatic hydrolysis and the oil obtained by the classic method (Soxhlet). The results obtained showed a dependence on the dependent variable - yield (%) - as a function of the independent variables - enzyme concentration (%) and exposure time on ultrasound (min). From the applied statistical analysis, it was observed that the oil extracted by enzymatic hydrolysis showed greater thermal stability (400 °C) compared to that obtained by the classical method (384 °C). The analysis of oxidative stability showed greater propensity to oxidation the oil obtained by classical method compared to that obtained by enzymatic hydrolysis in 6 hours of induction at 110 °C. Thus, the oil obtained by enzymatic hydrolysis has properties superior to that obtained by the classical method and, thus, with better thermo-oxidative stability.

Enzymatic Hydrolysis

Thermal Stability

10.33448/rsd-v9i7.4877

Cite

Citations (1)

Status of research on lactones used as aroma: A bibliometric review

Food Bioscience (2022)

Juliete Pedreira Nogueira Iago Hudson da Silva Souza Julianna Karla Santana Andrade Narendra Narain

Yarrowia

Web of science

Aroma compound

10.1016/j.fbio.2022.102004

Cite

Citations (6)