The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration temperature (7 ± 1 ºC) for 4 days. The results indicated a bactericidal effect against Aeromonas hydrophila and Listeria monocytogenes and bacteriostatic action against Salmonella Enteritidis. A bacteriostatic effect on meat contaminated with L. monocytogenes was found for all concentrations of essential oils tested. These results showed that essential oil from the leaves of C. blanchetianus Baill represents an alternative source of potentially natural antimicrobial agents that may be used as a food preservative.

O trabalho teve como objetivo avaliar a estabilidade térmica das vitaminas A e E em diferentes rações e premixes vitamínicos utilizados na carcinicultura. Foram utilizadas no experimento três rações comerciais peletilizadas e desintegradas em diferentes diâmetros e dois premixes vitamínicos. As amostras de cada dieta e de premixes foram acondicionadas em recipientes plásticos e armazenadas nas seguintes condições: ambiente refrigerado (6°C±2°C), ambiente climatizado (20°C±3°C) e ambiente de estufa (40°C±3°C). Os teores das vitaminas foram determinados em triplicata nas amostras nos períodos 0 (controle), 5, 10, 15, 20, 25 e 30 dias, nas condições anteriormente descritas. Os resultados obtidos mostraram que o percentual médio das perdas de vitamina A nas rações foram de 65, 60 e 68% para os ambientes refrigerado, climatizado e em estufa, respectivamente. Para o premix vitamínico A, o percentual médio de degradação foi de 78 a 87%, observando maiores perdas nos ambiente climatizado e de estufa. Com relação à vitamina E, observou-se nas rações perdas de 88 a 100%, verificando-se perdas totais para o armazenamento em ambiente de refrigeração e estufa. Já o premix vitamínico E as perdas foram de 71 a 82%. Durante o armazenamento da ração e dos premixes vitamínicos, as perdas por degradação térmica demonstraram falta de estabilidade das vitaminas lipossolúveis na estrutura das rações e premixes, utilizados na alimentação de camarões.

The study aimed to evaluate the thermal stability of vitamins A and E on different rations and vitamin premixes used in shrimp farming. Three commercial rations pelleted and disintegrated in two different diameters and two vitamin premixes were used in the experiment. Samples of each ration and premixes were placed in plastic containers and stored under the following conditions: refrigerated environment (6°C±2°C), acclimatized environment (20°C±3°C) and greenhouse environment (40°C±3°C). The levels of vitamins were determined in triplicate in samples at times 0 (control), 5, 10, 15, 20, 25 and 30 days, under the conditions described above. The results were statistically treated by analysis of variance (ANOVA) and the Duncan test was applied at 5% probability. The results showed that the average vitamin A percentage losses in rations were 65%, 60% and 68% for climatized, air-conditioned and greenhouse environments respectively. For the vitamin premix A the percentage of degradation was 78-87% and it was observed higher losses in the climatized and greenhouse environments. With respect to vitamin E, it was observed in the rations lost of 88% to 100% verifying the total losses for the storage in air-conditioned and greenhouse environments. For the vitamin premix E the losses were 71% to 82%. It was concluded that during the storage of feed and premixes vitamins, losses due to thermal degradation showed lack of stability of fat soluble vitamins in the structure of feed and premixes used in feed for shrimp.

A Dipteryx lacunifera Ducke (fava de morcego) é uma leguminosa oleaginosa com elevado conteúdo em proteínas e óleo podendo ser usada na nutrição humana. A espécie é nativa dos estados do Piauí e Maranhão do nordeste do Brasil. Mensurações das propriedades físico-químicas do óleo densidade especifica, índice de refração, acidez, peróxidos, iodo e saponificação foram 0.91, 1.4651, 0.60 (% ácido oléico), 2.81, 70.80 e 179, respectivamente. A análise do óleo por cromatografia gasosa mostrou a presença de 20.6% de ácidos graxos saturados, 65.1% de monoinsaturados e 14.3% poliinsaturados. Os ácidos graxos C6:0, C8:0, C12:0 e C17:0 estão presentes em quantidades de traços (<0.01%) enquanto os C16:0, C18:0, C20:0, C22:0 e C24:0 estão em concentrações de 10.3, 5.4, 3.4, 0.9 e 0.6%, respectivamente, dos ácidos graxos totais. O conteúdo dos ácidos graxos insaturados C18:1, C18:2, C18:3 e C22:2 foram 65.1, 14.1, 0.3% e traço (0.01%), respectivamente. A análise térmica (TG/DTG) revelou que a decomposição térmica do óleo ocorre em dois estágios correspondentes aos ácidos graxos insaturados e saturados. O óleo quando aquecido na temperatura de 180º C por 400 min mostrou menor perda massa que o óleo comercial de soja, girassol e milho. A curva DSC indicou um evento endotérmico com variação de entalpia (DH) de -56.7 Cal.g-¹ no intervalo de temperatura 340º C (Ti) a 463º C (Tf), com máximo em 411.1º C (Tm).

The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties of the oil are specific density, refractive index, acid, peroxide, iodine and saponification values of 0.91, 1.4651, 0.60 (% oleic acid), 2.81, 70.80 and about 179, respectively. Gas chromatographic analysis of the oil showed the presence of 20.6% saturated, 65.1% monounsaturated and 14.3% polyunsaturated fatty acids. The saturated fatty acids C6:0, C8:0, C12:0 and C17:0 were present in trace (<0.01%) amounts while the C16:0, C18:0, C20:0, C22:0 and C24:0 were at concentrations of 10.3, 5.4, 3.4, 0.9 and 0.6% of the total fatty acids. Unsaturated fatty acids C18:1, C18:2, C18:3 and C22:2 contents were 65.1, 14.1, 0.3% and trace (0.01%), respectively. Thermal analysis (TG/DTG) revealed that the thermal decomposition of the oil occurs in two steps corresponding to the unsaturated and saturated fatty acids. The oil, when heated to a temperature of 180º C for 400 min showed smaller loss in mass than commercial soy, sunflower and corn oils. The curve DSC indicated an endothermic event with enthalpy variation (DH) of -56.7 Cal.g-1 in the temperature interval of 340 ºC (Ti) the 463º C (Tf), with maximum in 411.1º C (Tm).