Abstract This study aimed to obtain physicochemical characteristics and the fatty acid profile of bocaiuva nut oil and to evaluate the impact of its daily consumption on glucose, lipid, and energy metabolism in mice. The acidity content in the bocaiuva nut oil exceeded the maximum limit for crude oils (5.68 mg KOH g-1). However, the peroxide value is within the standard considered adequate for crude oils (3.33 mEq O2 kg-1). In the fatty acid profile, lauric (42.25%) and oleic (23.96%), saturated and monounsaturated, respectively, stand out. After 90 days of in vivo experimentation, the administered oil doses had not influenced the animals' food intake and body weight. Regarding the biochemical parameters, only the non-HDL fraction showed a significant difference, considering that this parameter represents the sum of atherogenic lipoproteins directly linked to atherogenic cholesterol. However, there was no statistical difference between the groups regarding histological changes in the liver, showing that the bocaiuva oil does not cause considerable damage to the liver, even though it is saturated oil. Results show that daily consumption of bocaiuva nut oil did not produce metabolic changes in mice.

Abstract The mixed wheat and bocaiuva (Acrocomia totai) flour allow the development of new products to meet the consumer demand for foods with a healthy and functional appeal. Our study aimed to evaluate the physical-chemical and rheological quality of mixed flours during storage. Mixed flours with 10 and 20% replacement of wheat flour with bocaiuva flour were conditioned in impermeable films to water vapor, oxygen and light and stored at ambient temperature for up to 120 days. Flours were submitted to periodical physical-chemical and rheological analyses. Moisture stayed within the legal limit, and water activity was considered adequate to inhibit microbial growth. Titrable acidity increased in the first 30 days of storage. Adding 20% of bocaiuva to the wheat flour enriched the mixture with twice the carotenoids and higher total phenol content. The bioactive compounds showed a slight reduction during storage. The mixed flour can be indicated for elaborating bread, loaf, pasta, cakes and biscuits. The falling numbers point to the need for correcting the flour by adding enzymes to produce fermented foods.

Abstract Strengthening the use and improvement of species native to South America may lead to the development of new food products with high nutritional potential, in addition to contributing to disease prevention, thus meeting the varied demands of consumption. The focus of this strategy is especially on native plant species and/or introduced species, but which have become very popular for presenting edible fruits appreciated for their characteristic flavor and aroma. In addition, the pulp of such fruits has antioxidant potential, which makes it possible to call them functional foods. However, perishability and seasonality hinder production on a larger scale, and it is necessary to explore conservation alternatives to make the fruit pulp available all year round. Studies have shown the use of conventional technologies and emerging and promising technologies for the preservation of the organoleptic characteristics of fruits. Finally, the strengths and weaknesses of each conservation technique are discussed in view of the variety of fruits found in different regions of the world and especially in South American countries.

Abstract The aim of this study was to evaluate the effect of type of packaging and storage time on the quality of roasted baru almonds by checking lipid and bioactive stability. Almonds submitted to roasting were packaged in three different packages: polypropylene (PP); polypropylene + bioriented polypropylene (PP + BOPP) and polypropylene + polyethylene terephthalate + metallized and polyethylene (PP + PETMET + PE) films. The moisture content was adequate for safe storage. Almonds packed in PP + PETMET + PE film showed lower titratable acidity and oil acidity index values. During storage, acidity increased from 90 days and the acidity index from 120 days. The iodine index was higher in PP + PEMET + PET film, with predominance of unsaturated fatty acids. The content of total phenols did not differ in almonds, regardless of packaging used. The content of tannins showed reduction after 120 days of storage in all packages, while the content of phytic acids howed reduction after 90 days. The antioxidant capacity did not differ among samples. Almonds had shelf life of 120 days when packed in PP + PEMET + PET packaging and 90 days in the other types of packaging.

Resumo A elaboração de produtos de panificação está se expandindo, principalmente devido à possibilidade de adição de outros ingredientes, a fim de enriquecê-los nutricionalmente. O espinafre (Tetragonia tetragonoides) é um vegetal amplamente utilizado, embora seu caule, que tem grande potencial de uso, ainda seja considerado um resíduo, sendo, por isso, descartado. Com base no exposto, este trabalho tem como objetivos elaborar e caracterizar aspectos físicos, químicos, sensoriais e minerais de muffins salgados enriquecidos com Tetragonia tetragonoides. Quatro formulações de muffins salgados foram elaboradas: Formulação Padrão (F1), Formulação com adição de folhas de espinafre (F2), Formulação com adição de caules de espinafre (F3) e Formulação com adição de folhas e caules de espinafre (F4). As caracterizações física e química das folhas e caules de Tetragonia tetragonoides foram feitas por meio da quantificação da umidade, do resíduo mineral fixado, das proteínas, da cor e dos minerais. Os muffins foram caracterizados pela análise de umidade, resíduo mineral fixo, proteína, açúcares redutores totais e cor e textura instrumental, além da análise sensorial e dos minerais. Os muffins apresentaram cor predominantemente verde, devido à adição de espinafre. Caules, folhas e muffins possuem alto teor de minerais, principalmente cálcio e ferro. A incorporação de vegetais nas formulações proporcionou aumento no teor de proteína e umidade, além de expressiva aceitação sensorial. Há viabilidade de produção de muffins saborosos com adição de folhas e caules, aproveitando assim o vegetal integralmente e evitando a geração de resíduos.

Abstract The preparation of bakery products is expanding, mainly due to the possibility of adding other ingredients, in order to enrich them nutritionally. Spinach (Tetragonia tetragonoides) is a vegetable widely used, although its stem that has great potential for use, is still considered a waste and discarded. Based on the aforementioned information, this work aims to elaborate and characterize physical, chemical, sensory and minerals of salty muffins enriched with T. tetragonoides. Four formulations of salty muffins were prepared as following: Standard Formulation (F1); Formulation with addition of spinach leaves (F2); Formulation with addition of spinach stems (F3); Formulation with addition of spinach leaves and stems (F4). The physical and chemical characterization of the leaves and stems of T. tetragonoides was done by quantifying the moisture, residue mineral fixed, proteins, color and minerals. Muffins were characterized by analyzing moisture, fixed mineral residue, protein, total reducing sugars and instrumental analysis of color and texture; sensory and minerals. The muffins showed a predominant green color, due to the addition of spinach. However, stems, leaves and muffins have a high content of minerals, especially calcium and iron. The incorporation of vegetables in the formulations provided an increase in protein content, in addition to expressive sensory acceptance. Feasibility is observed in the production of savory muffins with the addition of leaves and stems, thus using the entire vegetable and avoiding food waste.

Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.

Abstract Lichens have exhibited numerous biological activities, including growth inhibition of tumor cells. This study evaluated the antiproliferative activity of hypostictic and salazinic acids against tumor cell lines (B16-F10, PC-03, MCF7, HT-29, HEP-G2, K562 and 786-0) by the SRB assay in vitro and antitumor activity in experimental murine melanoma in vivo. Activation of caspase-3 was quantified by flow cytometry. The murine experimental melanoma model B16-F10 was used in BALB/c mice for evaluation of antitumor activity. Hypostictic acid showed significant antiproliferative activity in K562 cells (GI50 2.20 µM), B16-F10 (GI50 13.78 µM) and 786-0 (GI50 14.24 µM), whereas salazinic acid was more active against K562 cells (GI50 64.36 µM), HT-29 (GI50 67.91 µM) and B16-F10 (GI5078.64 µM). Quantification of capase-3 revealed that the test compounds did not increase the expression of that enzyme. In the in vivo antitumor evaluation in B16-F10 melanoma, the isolated compounds inhibited tumor growth in relation to weight and volume. Hypostictic acid (16.7 mg/kg) inhibited 72% and salazinic acid 88% of tumor volume (p < 0.05). The results indicated that, both in the in vitro and in vivo models, the compounds evaluated showed antiproliferative and antitumor activities.

Resumo: Este trabalho objetivou elaborar frozen yogurt com baru e avaliar suas características nutritivas, bioativas e sensoriais. O frozen foi elaborado com 9,8% de castanhas de baru e analisado para umidade, proteínas, lipídeos, carboidratos, cinzas, compostos fenólicos, atividade antioxidante, aceitabilidade e intenção de compra. Os resultados demonstraram que o frozen pode contribuir para a manutenção da saúde e tem boa aceitabilidade junto ao mercado consumidor.

Abstract: The aim of this study was to prepare frozen yogurt with baru nuts and to evaluate its nutritive, bioactive and sensory characteristics. The yogurt containing 9.8% baru nuts was analyzed for moisture, proteins, lipids, carbohydrates, ash, phenolic compounds, antioxidant activity, acceptability and purchase intention. The results showed this yogurt could contribute to the maintenance of health and has good consumer acceptability.

Resumen: Este trabajo objetivou elaborar yogur congelado con baru y evaluar sus características nutritivas, bioativas y sensoriais. O congelado para elaborado con 9,8% de castas de barro y analizado para la umidad, proteínas, lipídeos, carboidratos, cinzas, compuestos fenólicos, actividad antioxidante, aceitabilidad e intención de compra. Los resultados demostrativos que pueden congelarse pueden ayudar a mantener la salud y tener buena aceptación junto al mercado consumidor.

Résumé: Cette recherche visait à développer le yogourt glacé avec Baru et d'évaluer leurs caractéristiques nutritionnelles, bioactive et sensorielles. La gelée a été préparée avec 9,8% de noix Baru et analysés pour déterminer l'humidité, les protéines, les lipides, les glucides, les cendres, les composés phénoliques, l'activité anti-oxydante, l'acceptabilité et l'intention d'achat. Les résultats ont montré que la gelée peut contribuer au maintien de la santé et une bonne acceptabilité sur le marché des consommateurs.

Resumo Neste trabalho, nós consideramos um modelo tridimensional dinâmico de um gás de férmions em um estado superfluido de Bardeen-Cooper-Schrieffer aprisionado por uma rede óptica quase periódica unidimensional e na presença de um potencial externo em forma de charuto. Através da aproximação variacional, estudamos a possibilidade de que o coeficiente de não linearidade atuando em uma combinação com o potencial da rede óptica quase periódica e potencial em forma de charuto permite o surgimento de sólitons tridimensionais iluminados. As famílias de gaps sólitons fundamentais tridimensionais são estáveis para pequenos valores de amplitude da rede óptica quase periódica. O manuscrito apresentado pode tornar-se um guia de ensino e aprendizagem em estudos envolvendo gases fermiônicos aprisionados por laser. Os alunos são incentivados a realizar cálculos variacionais para a equação hidrodinâmica em uma dimensão.

Abstract In this work, we consider a dynamical three-dimensional model of a Bardeen-Cooper-Schrieffer superfluid Fermi gas trapped in a unidimensional quasiperiodic optical lattice and in the presence of a tight cigar-shaped trapping potential. By variational approximation, we study the possibility that the nonlinearity coefficient acting in a combination with the potential of the quasiperiodic optical lattice and cigar-shaped trapping potential, allows three dimensional bright gap solitons to arise. Families of three-dimensional fundamental gap soliton are stable for small values of amplitude of the quasiperiodic optical lattice. The manuscript presented may become a teaching and learning guide in studies involving fermionic gases trapped by light fields. Students are encouraged to perform variational calculations for the hydrodynamic equation in one dimension.

ABSTRACT PURPOSE: To perform an integrative review of the main animal disease models in rodents used for obesity. METHODS: Research was conducted in the CAPES Portal database using the following keywords "obesity animal models, diet and rodents", published between the years 2010 to 2016. We found 108 articles, of which 19 were selected and analyzed in full for this study. RESULTS: Larger part of publications occurred in the last 6 years, the rats (n = 10) were used in the same proportion mice (n = 10). The choice of male animals (n = 18) and age greater than 21 days (n = 17) showed a major highlight. The greater than 5 week follow-up period (n = 18) was the most applied. A High Fat Diet was the most used in studies (n = 18) . CONCLUSIONS: Male rodents continue to be considered the species most used in experimental studies to induce obesity, also was found variations of age to the beginning of the experiment. For the most part are follow-up time studies along with the use of High Fat Diet.

Abstract Oxygen metabolism in cells causes the production of free radicals, which produce damage, including changes in cell structure and function. Antioxidants are substances that, at low concentrations, slow down or prevent oxidation. Fruits and vegetables contribute to the dietary supply of these compounds. The flora of the Cerrado in Brazil has shown to have high levels of bioactive compounds. This study aimed to characterize the antioxidant activity of the pulp of jatobá-do-cerrado in vitro and in vivo.In vitro antioxidant activity of the aqueous, ethanol and aqueous acetone extracts was evaluated by the DPPH method. We determined total phenols by the Folin-Ciocalteu assay and tannins by the Folin-Denis method.In vivo antioxidant potential of the aqueous acetone extract was evaluated by the TBARS technique. The aqueous acetone extract had the highest antioxidant capacity, followed by the aqueous and ethanol extracts. The same pattern occurred in the extraction of phenols and in the extraction of tannins. In vivo administration of the aqueous acetone extract inhibited lipid peroxidation compared to the control group. The inhibition of peroxidation has increased by elevating the dosage concentration of the extracts, demonstrating a significant antioxidant potential in vivo as well as in vitro.

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Este estudo avaliou o valor nutricional do óleo de gergelim e de linhaça e seus efeitos sobre o perfil lipídico e glicose de ratos alimentados com dietas contendo diferentes combinações de gordura. Perfil de ácidos graxos, índice de refração, iodo e saponificação foram analisados para caracterizar os óleos. No ensaio biológico, ratos Wistar foram alimentados com diferentes dietas, cuja composição de gordura foi composta de combinações distintas de óleo de linhaça, gergelim e gordura animal. Os principais constituintes do óleo de sésamo foram: oleico (28,6%), linoleico (28,4%) e láurico (14,6%); para o óleo de linhaça, foram: alfalinolênico (39,90%), oleico (17,97%) e linoleico (12,25 %). Valores de iodo e saponificação dos óleos ficaram dentro do intervalo de referência. Ratos alimentados com óleo de linhaça nas dietas tiveram menores valores de colesterol sérico, enquanto que ratos alimentados com óleo de linhaça + óleo de gergelim + gordura animal obtiveram mais altos níveis de glicose. Níveis de HDL diminuíram significativamente com óleo de linhaça. Óleo de gergelim e linhaça são fontes de AGPI, e a dieta contendo óleo de linhaça teve um efeito hipocolesterolêmico, e no óleo de gergelim verificou-se estabilidade oxidativa, uma vez que este contém altos níveis de monoinsaturados e ácidos graxos saturados.

This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids.

O baru (Dipteryx alata Vog.) é uma leguminosa abundante no Cerrado brasileiro, cuja castanha pode ser explorada através do uso sustentável para o aproveitamento das frações proteicas e lipídicas. Este trabalho teve como objetivo estudar as proteínas desta castanha, presentes na farinha desengordurada e no concentrado proteico, quanto as suas propriedades funcionais, ao perfil das frações proteicas e à digestibilidade in vitro. A farinha desengordurada com hexano foi submetida à extração no pH de maior solubilidade das proteínas, obtendo-se o concentrado proteico. O perfil eletroforético das frações proteicas foi avaliado em gel de SDS-PAGE. As propriedades funcionais indicaram a possibilidade de emprego em diversos alimentos, assim como a soja, conferindo capacidade de absorção de água, capacidade de absorção de óleo, propriedades emulsificantes e espumabilidade. As globulinas, seguidas das albuminas, são as frações majoritárias da farinha e do concentrado proteico, respectivamente. A digestibilidade foi superior no concentrado em relação à farinha desengordurada.

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

Os óleos de frutos estão sendo estudados por seu potencial na indústria de alimentos e também para aumento do consumo de ácidos graxos monos e poli-insaturados. Este estudo objetivou determinar as constantes físico-químicas, composição centesimal, identificar e quantificar os principais ácidos graxos presentes na fração lipídica da polpa e da amêndoa dos frutos de guarirova, espécie Syagrus oleracea (Mart.) Becc. Foi realizada a caracterização físico-química dos óleos, composição de ácidos graxos e índices de qualidade nutricional. O óleo da amêndoa possui maior concentração de ácidos graxos saturados (89,2%), sendo representado principalmente pelo ácido láurico (48,34%). A polpa apresentou ácidos graxos monoinsaturados (24,84%) e poli-insaturados (33,25%), com maior percentual de ômega-6 (31,94%) e ômega-9 (19,15%); e menor de ômega-3 (1,31%).

The oils of fruits are being studied for its potential in the food industry and also to increase the consumption of mono and polyunsaturated fatty acids. This study aimed to determine the physio-chemical constants, chemical composition and identify and quantify the major fatty acids present in the lipid fraction of pulp and kernel of the fruits of guarirova, species Syagrus oleracea (Mart.) Becc. It was performed the physicochemical characterization of oils, fatty acid composition and nutritional quality indexes. Almond oil has the highest concentration of saturated fatty acids (89,2%), represented mainly by lauric acid (48,34%). The pulp showed monounsaturated (24,84%) and polyunsaturated fatty acids (33,25%), with higher percentage of omega-6 (31,94%) and omega-9 (19,15%) and lower omega-3 (1,31%).