2023-03-062023-03-062022CARVALHO, Jade Vitoria Duarte de. Análise comparativa dos teores de compostos bioativos in natura e sob processamento térmico das folhas do manjericão (ocimum basilicum). Orientadora: Orquídea Vasconcelos dos Santos. 2022. 61 f. Trabalho de Curso (Bacharelado em Nutrição)-Faculdade de Nutrição, Instituto de Ciências da Saúde, Universidade Federal do Pará, Belém, 2022. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/5344. Acesso em:.https://bdm.ufpa.br/handle/prefix/5344In the current context, non-communicable chronic diseases have a high incidence in Brazil and in the world, with diet being one of the modifiable factors that prevent the appearance of these diseases, inferring that the insertion of protective foods is extremely important. Among the beneficial food alternatives, the consumption of basil (Ocimum basilicum) stands out, which is an aromatic herb originating in the Mediterranean region, used as a food condiment in natura and mainly dehydrated forms, due to its pleasant flavor and aroma. In addition, it is widely used as a herbal medicine in the treatment of diseases due to its bioactive properties. Thus, the objective of this work is to evaluate and compare the levels of bioactive compounds present in basil leaves in natura and after thermal drying processing, using methodological procedures that follow internationally recommended and accepted standards. Fresh basil leaves had 9.50 mg/100g (vitamin C), 1.8 mg EAG/g (total polyphenols), 0.73 mg/g (flavonoids), 2287.8 μg/100g (chlorophyll a) , 1003.8 μg/100g (chlorophyll b), 52.42 μg/100g (total carotenoids), 17.26 μg/100g (alpha-carotene), 16.71 μg/100g (beta-carotene) and 18.45 μg/100g (zeaxanthin). Regarding the colorimetric analysis, there was a tendency towards green due to the result of a* being positive (34.05) and yellow due to the value of b* obtained being negative (-14.95). In the dehydrated sample, 6.33 mg/100g of vitamin C, 3.9 mg EAG/g of total polyphenols, 0.78 mg/g of flavonoids, 593.71 μg/100g of total carotenoids, 167, 85 μg/100g of alpha carotene, 200.61 μg/100g of beta-carotene, 225.25 μg/100g of zeaxanthin, 2607.4 μg/100g of chlorophyll and 2287.8 μg/100g of chlorophyll b. Furthermore, a decrease in the parameters L*, a* and b* was observed, which consequently indicates a change in color in the dry sample. The FTIR analysis showed the presence of fibers in the material that went through the drying process. In view of this, it is concluded that basil is a nutritionally rich aromatic herb because it presents expressive levels of bioactive compounds that can be degraded or undergo an increase in its bioaccessibility by the thermal process of dry heat.Acesso AbertoCompostos fitoquímicosOcimum basilicumSecagem de alimentosPhytochemical compoundsOcimum basilicumFood dryingCNPQ::CIENCIAS DA SAUDE::NUTRIÇÃOTrabalho de Curso - Graduação - Monografia