Abstract Hydroalcoholic extracts prepared by conventional methods (in stirred vessel at 25 °C and 1 bar) and, hydroalcoholic and supercritical carbon dioxide (scCO2) extracts prepared in fixed bed extractors (60 ºC and 400 bar) were obtained from pitanga leaves (Eugenia uniflora L.) in order to recover phenolic compounds. Hydroalcoholic and ethanolic extracts obtained in fixed bed were further fractionated in four separators by gradual pressure reduction, using scCO2 as an antisolvent. All extracts and fractions were characterized in terms of extraction yield and the presence of total phenolics and flavonoids. Solvents were found to significantly influence the extraction yields and composition. Yields increased as a function of polarity, whereas the hydroalcoholic extractions displayed the highest yields and the highest amounts of extracted phenols and flavonoids.

Bakery products have shorter shelf-life. The possibility of using frozen storage at -20 °C in bread for celiac with cassava starch, corn flour and natural additives (fat, egg, soy flour), for 28 days was evaluated. Physical and textural parameters were analyzed every seven days, with day fresh bread as control. A significant difference of specific volume of frozen bread compared to fresh and not frozen was observed, but not in relation to different freezing times; there was no difference in relation to the percentage of weight loss. In relation to color, there were differences both in color and storage time for the crust and the L* and b*parameters of the crumb. With the exception of elasticity, the other textural parameters were affected by freezing. Acceptance was high even to day 28. In general, freezing influenced gluten-free mass analyzed, but not storage time.

Los panificados tienen una vida media relativamente corta. Se evaluó la posibilidad de utilizar almacenamiento congelado a -20 ºC en panificados para celíacos formulados con fécula de mandioca, harina de maíz y aditivos naturales (grasa, huevo, harina de soja), durante 28 días. Se analizaron parámetros físicos y texturales cada 7 días, con pan elaborado en el día como control. Se observó diferencia significativa del volumen específico de los congelados con respecto al fresco, no así a diferentes tiempos de congelación; no hubo diferencias para el porcentaje de pérdida de peso. En el color hubieron diferencias con el proceso como con el tiempo de almacenamiento para la corteza y para los parámetros L* y b* de la miga. Excepto la elasticidad, los demás parámetros texturales se vieron afectados por el almacenamiento congelado. La aceptación fue elevada incluso hasta el día 28. En general, el tratamiento influyó sobre la masa libre de gluten analizada, no así el tiempo de almacenamiento congelado.

Análise preliminar utilizando GC-MS através da comparação dos espectros de massas dos compostos com aqueles da base de dados Wiley 275 L foi feita para identificar ácidos graxos e principalmente componentes voláteis responsáveis pelo aroma e odor do óleo de café torrado. O óleo foi obtido por prensagem dos grãos de café brasileiro (Coffea arabica), torrado a 238ºC por 10 min. Diferentes metodologias de preparo de amostra como "headspace", adsorção por sucção em armadilha com polímero e esterificação foram usadas. Foi possível identificar pirazinas, piridinas, derivados de furanos e outros componentes ainda não apresentados na literatura.

A preliminary analysis by GC-MS comparing the mass spectrum of the compounds with the Wiley 275 L mass spectral data base was used to identify the fatty acids and mainly, some volatile compounds responsible for the flavor of the roasted coffee oil. The oil was obtained by mechanical expelling of Brazilian beans (Coffea arabica) roasted at 238ºC for 10 minutes. Different sample preparation methodologies such as headspace, adsorbent suction trapping and esterification were used. It was possible to identify pyrazines, pyridines, furan derivatives and other compounds not reported in the literature.

Alguns métodos de contribuição de grupos foram selecionados e empregados na estimativa de propriedades da bixina e norbixina (pigmentos presentes na semente do urucum) entre outros componentes com estruturas semelhantes. Devido a inexistência de dados experimentais, exceto para a temperatura de fusão, os valores estimados pelos diferentes métodos foram comparados entre si. A análise dos resultados mostra desvios consideráveis entre as temperatura normal de ebulição, temperatura crítica e pressão crítica e pequenos desvios para a densidade e o volume crítico, entretanto, pôde-se comparar os métodos quanto à capacidade de estimar as diferentes propriedades dos componentes em estudo.

Some groups contribution method were selected and employed in the estimation of bixin and norbixin properties, which are present in pigments of annatto, and other compounds with like structure as carotenoids. Just inexistence of experimental data, except for fusion temperature, the estimated values by methods different were compared among itself. The result analysis showing considerable error boiling normal temperature, critical temperature and critical pressure and small error for density e critical volume, however, can appraise the methods are more adequate for different properties of compounds studied.