Análise de imagem em química analítica: empregando metodologias simples e didáticas para entender e prevenir o escurecimento de tecidos vegetais

Química Nova

Karina Omuro Lupetti¹  Lucinéia Cristina De Carvalho¹  André Farias De Moura¹  Orlando Fatibello-filho¹ 

[1] ,Universidade Federal de São Carlos Departamento de Química

关键词: enzymatic browning;    Monte Carlo methodology;    digital image analysis;   

DOI  :  10.1590/S0100-40422005000300031

来源: SciELO

【 摘 要 】

A simple and didactic experiment was developed for image monitoring of the browning of fruit tissues caused by the enzyme polyphenol oxidase. The procedure, easy and inexpensive, is a valuable tool to teach and demonstrate the redox reaction between the enzyme and the natural polyphenols. To obtain the browning percentage for apple, pear and banana, digital photographs were employed, and the images were analyzed by means of Monte Carlo methods and digital analysis programs. The effects of several experimental conditions were studied, such as pH, light, temperature and the presence of oxygen or anti-oxidants. It was observed that each fruit presented a different condition that better minimized the oxidation process. The absence of oxygen and the application of a bissulphite solution were sufficient to keep the quality of all fruits tested.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License