ABSTRACT. Chickpea is a legume with nutrient-rich grains important for human feeding. Tobacco budworm, Chloridea virescens (Lepidoptera: Noctuidae), is one of the most major pests of chickpea (Cicer arietinum) in Brazil. This pest damages leaves, flowers, pods, and grains. Plant resistance to insects is an important tactic of pest management, which usually facilitates and reduce costs of implementing an Integrated Pest Management for farmers. Thus, this study aimed to evaluate the resistance in chickpea cultivars to C. virescens. Six chickpea cultivars were evaluated for antixenosis, initial antibiotic parameters, and behavior under field conditions. The cultivars BRS Kalifa and BRS Cícero were less attractive in a free-choice test, while Jamu 96 and BRS Kalifa were less attractive in a no-choice test. BRS Kalifa and BRS Toro leaves had a higher trichome density. Jamu 96 and BRS Toro had higher contents of oxalic and malic acids. C. virescens larvae in BRS Cícero, BRS Toro, and BRS Kalifa showed the lowest weights. Jamu 96 pods were the least damaged, and BRS Aleppo and Jamu 96 had the highest yields. The chickpea cultivars Jamu 96 and BRS Aleppo, which had resistance levels and mechanisms, can be used in integrated pest management programs to control C. virescens.

Abstract The chickpea is an oilseed of high commercial importance and its cultivation was adapted to the conditions of the Brazilian Cerrado. Therefore, studies involving these adapted varieties are necessary, such as BRS Cristalino, in order to enable greater insertion and expansion in this biome. This study evaluated the physicochemical composition and technological characteristics of the raw and naturally dried grains, after being ground and refined. The evaluations carried out were associated with moisture, fixed mineral residue, lipids, protein, total fibers, carbohydrates and energy value. The ability to absorb water, oil and milk and also gelling properties were analyzed as possibly interesting properties for industrialization processes. This composition was similar to the flour of other oilseeds with protein content close to 16%, mineral residue of 2%, carbohydrates of 61% and total fibers of 10%. The technological indexes showed relevant affinity for water and milk and also good gelation capacity. According to these results, preparations with chickpea flour as an ingredient in food products are motivated.

Resumo O grão-de-bico é uma oleaginosa de elevada importância comercial e seu cultivo tem sido adaptado para as condições do Cerrado brasileiro. Diante disso, é necessário realizar pesquisas que envolvam essas espécies adaptadas, como o BRS Cristalino, para possibilitar uma maior inserção e expansão neste bioma. Este estudo avaliou características de composição físico-química e tecnológicas do grão cru e seco naturalmente, moído e refinado (farinha). As avalições realizadas foram de umidade, resíduo mineral fixo, lipídeos, proteína, fibras totais, carboidratos e valor energético. A capacidade de absorver água, óleo e leite, e as propriedades gelificantes foram analisadas como propriedades possivelmente interessantes para processos de industrialização. A farinha de grão-de-bico apresentou composição semelhante à da farinha de outras oleaginosas, com teor proteico próximo a 16%, teor de carboidrato de 61% e fibra total de 10%. Os índices tecnológicos demonstraram afinidade maior com água e leite, e boa capacidade de gelificação. A partir desses resultados, preparações com farinha de grão-de-bico como ingrediente em produtos alimentícios são motivadas.

RESUMEN La cajá-manga (Spondias dulcis Parkinson) se considera una fruta exótica originaria de las Islas Polinesias. Es una fruta climatérica, y la vida poscosecha de sus frutos es muy corta, debido a su rápida maduración, por tanto, este estudio tuvo como objetivo evaluar el efecto de las concentraciones de auxina en retrasar el proceso de maduración de las frutas cajá-manga. Ciento veinte frutos cajá-manga inmaduros obtenidos de Hidrolândia-GO, 16°55'32.35" S; 49°21' 39.76" W) se utilizó un diseño esquema factorial 5×2+2 de AIA (0, 50, 100, 150 y 200 mg L-1), dos momentos de evaluación (a los 5 y 10 días después de aplicado en AIA) y dos tratamientos adicionales (frutas maduras e inmaduras) con cinco concentraciones. Las evaluaciones se llevaron a cabo cada cinco días, por triplicado. Se evaluaron las variables fisicoquímicas, la firmeza de la pulpa, la acidez titulable, los sólidos solubles, el contenido de ácido ascórbico y el color de la pulpa y la cáscara. Las concentraciones de 50 y 100 mg L-1 de AIA presentaron los mejores resultados, causando un retraso en la maduración y las pérdidas sensoriales más bajas en los frutos de cajá-manga.

ABSTRACT The cajá-manga (Spondias dulcis Parkinson) is an exotic fruit originally from the Polynesian islands. It is a climacteric fruit with a very short postharvest shelf-life as the result of rapid ripening. This study aimed to evaluate the effect of auxin concentrations on delaying the ripening process in cajá-manga fruits. One hundred and twenty cajá-manga fruits were obtained from Hidrolândia-GO, Brazil (16°55'32.35" S and 49°21'39.76" W). A completely randomized design with a 5×2+2 factorial scheme was used. Five indole-3-acetic acid (IAA) concentrations (0, 50, 100, 150 and 200 mg L-1), two evaluation days (5 and 10 days after IAA applications), and two additional treatments (ripe and unripe fruits) were evaluated. Evaluations were carried out every 5 days, in triplicate. The physicochemical variables pulp firmness, titratable acidity, soluble solids, ascorbic acid content, and color of pulp and peel were evaluated. The concentrations 50 and 100 mg L-1 of IAA presented the best results, causing a delay in ripening and the lowest sensory losses in the cajá-manga fuits.

RESUMEN Dekopon es un tangor sin semillas de tamaño expresivo y su cosecha no es la misma que ‘Ponkan’, quien es el cultivar más comercializado. El objetivo de este estudio fue caracterizar fisicoquímica y sensorialmente este tangor, a través de evaluaciones de sólidos solubles, acidez, proporción, vitamina C, diámetro, grosor de la cáscara, firmeza, volumen de jugo e impresiones sensoriales sobre sabor, apariencia, aroma, textura, impresión general e intención de compra. Se destacaron los altos niveles de vitamina C y el volumen de jugo que corresponde a aproximadamente al 50% del peso de la fruta con respecto a los atributos químicos. La mayoría de los puntajes atribuidos a 'Dekopon' estaban por encima de 6.0 y los de intención de compra superiores a 3.0. La fruta puede considerarse prometedora para ser comercializada debido a sus buenas características.

ABSTRACT The Dekopon is a seedless tangor of expressive size that its harvested differently than the most commercialized cultivar, Ponkan’s. The aim of this study was to physico-chemically and sensorially characterize this tangor through evaluations of soluble solids, acidity, ratio, vitamin C, diameter, peel thickness, firmness, juice volume and sensory impressions on taste, appearance, aroma, texture, overall impression and purchase intention. High levels of vitamin C and a juice volume that represented about 50% of the fruit weight stood out for the chemical attributes. Most of the 'Dekopon' scores were above 6.0, and the purchase intention scores were above 3.0. This fruit is promising for commercialization because of its good characteristics.

Resumo Açaí e juçara são palmeiras que produzem frutos semelhantes. Contudo, apenas o Açaí está crescendo no mercado de polpas e produtos processados para consumo humano. O objetivo deste estudo foi comparar as polpas de açaí e juçara do ponto de vista químico, bioativo, reológico e tecnológico. Elaboraram-se sorbets com as polpas desses frutos e foram realizadas avaliações dos seguintes parâmetros: atividade antioxidante, polifenóis, antocianinas, pH, acidez, sólidos solúveis, ratio e cor. As polpas foram avaliadas reologicamente e os sorbets foram avaliados quanto ao tempo de fusão. A juçara mostrou melhores resultados quanto aos parâmetros bioativos (antioxidantes ≈ 151 μM sulfato ferroso/g e antocianinas ≈ 77 mg.100g-1) e apresentou cor mais intensa (Chroma 17). As polpas são físico-quimicamente semelhantes. Os sorbets preservaram grande parte dos nutrientes e apresentaram uma cor muito intensa, principalmente no sorbet de juçara.

Abstract Açai and juçara are palm trees that produce similar fruits. However, only the sale of açai is growing on the market for pulps and processed products for human consumption. The aim of this study was to compare açai and juçara pulps from the chemical, bioactive, rheological and technological points of view. Sorbets were elaborated with the pulps and evaluations were carried out regarding the antioxidant activity, polyphenols, anthocyanins, pH, acidity, soluble solids, ratio and colour. The pulps were evaluated rheologically and the sorbets for melting time. Juçara showed better results regarding the bioactive parameters (antioxidants ≈ 151 uM ferrous sulphate/ g and anthocyanins ≈ 77 mg.100g-1) and presented a more intense colour (Chroma 17). The pulps were physicochemically similar. The sorbet preserved much of the nutrients and presented a very intense colour, mainly in the juçara sorbet.

RESUMO Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos ainda é pouco conhecida e comercializada. O objetivo deste estudo foi caracterizar química e bioativamente o fruto da guapeva, de acordo com metodologias padronizadas, para colaborar com a literatura e contribuir a título de informação, socialmente. A guapeva possui alto teor de umidade (65%) e de minerais (1%) além do teor expressivo de fenólicos (220 GAE/100 g) e consequente atividade antioxidante (329,29 µmol/ Trolox eq). Esse fruto tem características desejáveis para compor uma dieta saudável e deve ser mais explorado tanto em pesquisa quanto economicamente.

ABSTRACT Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically.

RESUMO: Óleos vegetais são indicados na alimentação humana como parte de uma alimentação saudável. Parte dos frutos nativos do cerrado, como a amêndoa de baru, são fontes naturais desses óleos. Objetivou-se, com este estudo, informar a respeito da qualidade do óleo de baru, tendo como base de comparação o óleo de soja e o azeite de oliva, usualmente consumidos na alimentação humana. Foram realizadas análises de índice de acidez, peróxido e iodo segundo normas oficiais para todos os óleos e, para o óleo de baru, foi realizada ainda a composição em ácidos graxos, também segundo metodologia oficial. O óleo de baru tem potencial para fazer parte da alimentação humana em dietas saudáveis de forma similar ao óleo de soja e ao azeite de oliva.

ABSTRACT: Vegetable oils are suitable for human consumption as part of a healthy diet and native fruits of the cerrado, such as almond baru, which are natural sources of these oils. This study informed about the quality of baru oil having as a basis for comparison, soybean oil and olive oil, usually consumed in human diet. Analyzes of acid value, peroxide and iodine for the three oils and fatty acid composition for the baru oil were performed according to official standard methodology. Baru oil has the potential to be part of the human consumption, in healthy diets similarly to soybean oil and olive oil.

This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.