https://repositorio.ufu.br/handle/123456789/20038 Wed, 15 Apr 2026 13:59:37 GMT 2026-04-15T13:59:37Z https://repositorio.ufu.br/handle/123456789/48568 Title: Determinação espectrofotométrica do teor de polifenóis de diferentes cultivares de Humulus lupulus adaptadas ao Cerrado Abstract: Hops (Humulus lupulus L.) are an essential raw material for the brewing industry, responsible for imparting bitterness, aroma, and microbiological stability to beer through their secondary metabolites, as well as contributing to its chemical and sensory stability. Despite being one of the largest beer producers in the world, Brazil remains highly dependent on imported hops. This study aimed to analyze the total polyphenol content in different hop cultivars grown under environmental conditions of the Brazilian Cerrado. The methodology was based on internationally recognized analytical protocols, using the colorimetric method standardized by the European Brewery Convention (EBC 7.14) for polyphenol determination. From a chemical standpoint, the quantification of these compounds is based on the formation of colored complexes between phenolic hydroxyl groups and ferric ions (Fe³⁺) in an alkaline medium, with absorbance measured at 600 nm using UV-Vis spectrophotometry. The results showed differences in total polyphenol content among the three hop cultivars analyzed, even when cultivated under the same environmental conditions. The Triple Pearl cultivar presented the highest total polyphenol content (5.08 ± 0.38%), followed by Zeus (3.00 ± 0.08%), while Comet showed the lowest value (2.48 ± 0.22%). This variation indicates the influence of genetic factors on the biosynthesis of phenolic compounds, even under the same cultivation conditions. The values obtained are within the same order of magnitude as those reported in the literature for hops grown in traditional regions and other areas, suggesting that tropical conditions in the Cerrado do not prevent the formation of these secondary metabolites. Thus, the chemical characterization of total polyphenols indicates the technical feasibility of hop cultivation under tropical climate conditions and reinforces the potential of this raw material for application in the brewing industry, contributing to the strengthening of national production and the reduction of dependence on imported hops. Tue, 10 Mar 2026 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/48568 2026-03-10T00:00:00Z https://repositorio.ufu.br/handle/123456789/48560 Title: História da ciência no ensino de química: análise historiográfica da radioatividade e estrutura da matéria Sat, 14 Mar 2026 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/48560 2026-03-14T00:00:00Z https://repositorio.ufu.br/handle/123456789/47938 Title: Do forno ao laboratório: uma proposta didático sobre fermentação a partir da pizza Abstract: This work explores the potential of gastronomy, a central theme for interdisciplinary science teaching for elementary school teachers. The content was developed with the aim of providing a theoretical foundation for later adaptation to different age groups and various educational contexts. The interdisciplinary approach connects historical and geographical aspects and highlights African contributions, emphasizing the origins of leavened bread in Ancient Egypt up to Neapolitan pizza, along with fundamental scientific concepts. In the biological dimension, the morphology of the wheat grain is analyzed. In chemistry, the processes of hydrolysis and gluten network formation are addressed. In physics, the transformations during baking are highlighted. The biochemical nature of fermentation serves as an example of the need for interconnection among the natural sciences. Aligned with the National Common Curricular Base (BNCC), the proposal values the relationship between culture, history, and science, transforming pizza into a versatile educational tool. The material provides a theoretical foundation for the development of theoretical-practical workshops that can be conducted with different audiences (high school, undergraduate students, and the elderly), enabling the development of active and contextualized learning. In addition to allowing the investigation of the multicultural contributions of this dish, it offers a new perspective on the construction of history. Pizza, as an object of study, has proven particularly effective for integrating scientific, historical, and sociocultural knowledge, demonstrating that gastronomy can be a powerful ally in the construction of meaningful and interdisciplinary learning. Fri, 19 Sep 2025 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/47938 2025-09-19T00:00:00Z https://repositorio.ufu.br/handle/123456789/47898 Title: Avaliação da composição química do extrato etanólico de partes aéreas e xilopódio de Mandevilla velame Thu, 11 Sep 2025 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/47898 2025-09-11T00:00:00Z