Abstract The in vitro anthelmintic activity of essential oils from the Lamiaceae family species against Ancylostoma spp. eggs was evaluated, as well as the chemical composition by GC/MS of these essential oils. The major chemical compounds for O. vulgare were 4-terpineol, while for the essential oil of O. majorana, o 4-terpineol, and for the oil of R. officinalis it was observed cineole as major components. For this, hatchability tests were performed, where the parasite eggs were exposed to concentrations of 0.07% to 2.5% of the essential oils of Origanum vulgare, Origanum majorana and Rosmarinus officinalis. The assay was accompanied by a control with thiabendazole hydrochloride, a control with distilled water and a control with tween 80. The chemical composition of each essential oil sample was determined by gas chromatography. It was observed that all oils showed ovicidal action, and the percentage of inhibition of hatchability of R. officinalis oil was greater than 90% at concentrations from 0.62% to 2.5%. As for the essential oils of O. vulgare and O. majorana, the concentrations of 0.31% to 2.5% were those that presented an inhibitory percentage greater than 90%. Thus, this study showed that the essential oils of R. officinalis, O. vulgare and O. majorana inhibit the hatchability of Ancylostoma spp., being promising for the control of this helminth.

ABSTRACT The need for cleaner sources of energy has stirred research into utilising alternate fuel sources with favourable emission and sustainability such as biodiesel. However, there are technical constraints that hinder the widespread use of some of the low cost raw materials such as pork fatty wastes. Currently available technology permits the use of lipolytic microorganisms to sustainably produce energy from fat sources; and several microorganisms and their metabolites are being investigated as potential energy sources. Thus, the aim of this study was to characterise the process of Staphylococcus xylosus mediated fermentation of pork fatty waste. We also wanted to explore the possibility of fermentation effecting a modification in the lipid carbon chain to reduce its melting point and thereby act directly on one of the main technical barriers to obtaining biodiesel from this abundant source of lipids. Pork fatty waste was obtained from slaughterhouses in southern Brazil during evisceration of the carcasses and the kidney casing of slaughtered animals was used as feedstock. Fermentation was performed in BHI broth with different concentrations of fatty waste and for different time periods which enabled evaluation of the effect of fermentation time on the melting point of swine fat. The lowest melting point was observed around 46 °C, indicating that these chemical and biological reactions can occur under milder conditions, and that such pre-treatment may further facilitate production of biodiesel from fatty animal waste.

ResumoO objetivo deste trabalho foi avaliar a substituição, em diferentes níveis (5, 10 e 15%), da farinha de trigo por farelo de arroz desengordurado, sobre as características: capacidade de absorção de água, perda de massa ao fornear, volume específico, perfil texturométrico e cor da casca e do miolo dos pães. Os resultados demonstram que o farelo de arroz desengordurado não apresentou influência em relação à capacidade de absorção de água, em contrapartida, teve forte influência na perda do peso ao fornear, mesmo para substituições de 5%. No entanto, tal substituição não afetou o volume específico (p>0,05). Resultado semelhante foi observado para o perfil de textura, onde substituições de 10 e 15% demonstraram afetar, principalmente, a dureza dos pães analisados. Para a cor, a adição do farelo de arroz desengordurado apresentou efeito negativo para a luminosidade do miolo e da casca, principalmente em substituições superiores a 5% para casca e 10% para o miolo. Entretanto, a substituição da farinha de trigo por 5% de farelo de arroz desengordurado demonstrou uso potencial para aplicação em produtos panificáveis.

SummaryThe aim of this study was to evaluate the replacement of wheat flour by different levels of defatted rice bran (5, 10 and 15%) on the characteristics of: water absorption capacity, weight loss on baking, specific volume, texturometric profile and the crust and crumb colour. The results showed that the defatted rice bran showed no influence on water absorption capacity, but on the other hand had a strong influence on weight loss on baking, even for 5% replacements. However, the replacement did not affect the specific volume (p>0.05). A similar result was observed for the texture profile, where replacements of 10 and 15% were shown to affect mainly bread hardness. For colour, the addition of defatted rice bran had a negative effect on crumb and crust luminosity, mainly in substitutions above 5% for the shell and 10% for the crumb. Nevertheless the replacement of wheat flour by 5% defatted rice bran showed potential for application in bakery products.