Resumo: O objetivo deste trabalho foi avaliar o efeito de diferentes embalagens utilizadas no transporte da cultivar Rama Forte de caqui (Diospyros kaki) sobre as características sensoriais e a aceitação do consumidor do produto durante seu armazenamento. Foram avaliados três tipos de embalagem: caixa de madeira tipo K; caixa de papelão ondulado; e nova opção de embalagem feita de polietileno reciclado com 10% de fibra de bucha e bandeja de polipropileno, modulada no formato exclusivo para frutos de caqui. As perguntas “check-all-that-apply” (Cata) foram usadas para caracterização sensorial dos frutos, tendo revelado diferenças entre as amostras ao longo do tempo de armazenamento quanto aos atributos sensoriais do caqui e à preferência do consumidor. A aceitação do consumidor dos frutos das caixas de madeira e de papelão diminuiu a partir do primeiro e do quinto dia, respectivamente, com o aumento do tempo de armazenamento, tendo diferido da dos frutos da nova embalagem, cuja apparência foi aceita até o nono dia. A qualidade dos caquis transportados na nova embalagem foi superior ao longo da vida útil. A nova embalagem, com design apropriado, mantém as características sensoriais do caqui por mais tempo do que as outras embalagens estudadas.

Abstract: The objective of this work was to evaluate the effect of different packagings for the transportation of the Rama Forte persimmon (Diospyros kaki) cultivar on the sensory characteristics and consumer acceptance of the product during storage. Three types of packagings were evaluated: wooden crate; cardboard boxes; and a new packaging made of recycled polyethylene thermos-injected structure with 10% fodder fiber associated with a polypropylene tray, thermoformed in the exclusive design for persimmon. Check-all-that-apply (Cata) questions were used for the sensory characterization of fruits, revealing differences among samples throughout storage time regarding persimmon sensory attributes and consumer preference. Consumer acceptance of fruits from the wooden and cardboard boxes decreased from the first and fifth day onwards, respectively, as storage time progressed, differing from those from the new packaging, whose appearance was liked up to the ninth day. Persimmon transported in the new packaging showed superior quality throughout shelf life. The new packaging, with an appropriate design, maintains the sensory characteristics of persimmon for a longer time than the other studied packagings.

Abstract The gorgonian Phyllogorgia dilatata Esper is an octocoral known to be source of biologically active terpenes. In this study, odoriferous compounds present in P. dilatata tissues were investigated, due to their exotic olfactory notes. The search of volatile compounds was performed in a dichloromethane/methanol extract submitted to a silica gel vacuum chromatography and HPLC, yielding the isomers (Z,E) and (E,E)-germacrones, identified by GC/MS, 1 and 2D NMR. The stereochemistry of (E,E)-germacrone, as well as its preferred conformation, was confirmed by NOESY. Sensory analysis of the two isomers revealed a fragrant, citrus, woody and weak marine odor, similar to the odor of the natural gorgonian, and (E,E)-germacrone has a three times more intense aroma than the (Z,E) isomer.

O objetivo do presente trabalho foi determinar os compostos voláteis em frutos de caqui Mikado adstringentes e destanizados, em dois períodos de armazenamento, utilizando microextração em fase sólida (MEFS, fibra DVB/CAR/PDMS) por cromatografia gasosa acoplada à espectrometria de massas (CG-EM). A partir dos resultados foi possível observar diferenças na composição volátil em frutos adstringentes e destanizados de caqui Mikado, com perdas em ambas as amostras. A remoção da adstringência com exposição ao álcool promoveu aumento dos voláteis no 1o dia após a destanização. Os compostos voláteis de caqui Mikado são representados, majoritariamente, por hidrocarbonetos terpênicos, seguidos de ésteres de cadeia linear.

The objective of this study was to determine the volatile compounds in persimmon (Diospyros kaki) Mikado variety, astringent and astringency removal in two periods of storage, using solid phase microextraction (SPME, fiber DVB/CAR/PDMS) by gas chromatography mass spectrometry (GC-MS). The results showed differences in the volatile composition of astringent and astringency removal, with losses in both analyses. The removal of astringency with alcohol exposure increased the volatiles on day 1 after astringency removal. The volatiles from persimmon Mikado are mainly represented by terpene hydrocarbons, followed by straight-chain esters.

Chemical knowledge plays a central role in the economical and social development of a nation. Chemistry is considered a key science, which provides the means and meanings that fuel the advancement of other fields of knowledge. However, the public image of chemistry is often associated with negative facts and misconceptions. This paper addresses and discusses the public image of chemistry with two case studies: the public image of chemistry depicted in two major Brazilian newspapers and the Brazilian project for the International Year of Chemistry (IYC). Analysis of the newspaper data strongly suggests that the public image of chemistry is related to both the way news is written and the ability of the reader to identify the chemical knowledge actually present in the text. Analysis of IYC related data in the second case study depicted an optimistic panorama for the divulgation of chemistry at both national and local levels. A model for broad and effective initiatives for dissemination of chemistry is discussed. The need to keep science divulgation as the top agenda of the scientific community is also highlighted.

A literatura científica é pobre a respeito de frutas da Amazônia, como o murici, e suas características químicas devem ser estudadas. Por isso, esta pesquisa teve por proposta determinar o perfil aminoacídico das polpas de bacuri, cupuaçu e murici sob diferentes valores de pH (3,3, 5,8, 8,0 e 12,0), sem aquecimento ou com aquecimento por 12 horas/100 ºC com agitação e refluxo. Valores de pH, glicose, frutose e sacarose também foram determinados nas polpas sem aquecimento. Os nutrientes foram determinados por CLAE (Cromatografia Líquida de Alta Eficiência). As polpas de bacuri, cupuaçu e murici apresentaram valores de pH 3,2, 3,6 e 3,35, respectivamente. A sacarose foi, quantitativamente, o principal carboidrato nas polpas de cupuaçu (38,34%) e bacuri (36,93%), sendo que os teores de frutose e glicose foram similares, tanto na polpa de cupuaçu (8,93% e 9,03%) como na de bacuri (12,63% e 11,65%), respectivamente. Em contraste, a polpa de murici foi quase isenta de sacarose (0,57%), mas não de frutose (11,51%) ou glicose (11,39%). Nas polpas sem aquecimento, os principais aminoácidos foram: ácido glutâmico (46,6 mg/kg), ácido aspártico (28,8 mg/kg) e arginina (25,3 mg/kg) na polpa de bacuri; ácido aspártico (56,3 mg/kg), ácido glutâmico (44,0 mg/kg) e alanina (24,2 mg/kg) na polpa de cupuaçu; prolina (73,5 mg/kg), ácido glutâmico (23,7 mg/kg) e ácido aspártico (23,5 mg/kg) na polpa de murici. O aquecimento reduziu as concentrações de todos os aminoácidos nas 3 polpas. O meio fortemente alcalino (pH 12) produziu a maior degradação de aminoácidos. Lisina foi mais sensível ao aquecimento do que outros aminoácidos em pH 12.

Scientific literature presents few studies about fruits of the Amazonia, like murici, and yours chemical characteristics should be studied. Therefore, amino acid profiles of the bacuri, cupuaçu and murici pulps were determined under different values of pH (3.3, 5.8, 8.0 and 12.0) with heating (12 hours/100 ºC, with stirring and refluxing) or without heating. Glucose, fructose, sucrose and pH values also were obtained in the pulps without heating. All nutrients were analised by HPLC. The pHs were: 3.2, 3.6 and 3.35 in the bacuri, cupuaçu and murici pulps, respectively. Sucrose (38.34% and 36.93%) was the major carbohydrate while fructose (8.93% and 12.63%) and glucose (9.03% and 11.65%) shown similar percentages in the cupuaçu and bacuri pulps. Murici pulp was almost free of sucrose (0.57%), but not of fructose (11.51%) or glucose (11.39%). In the pulps without heating the major amino acids were: glutamic acid (46.6 mg/kg), aspartic acid (28.8 mg/kg) and arginine (25.3 mg/kg) in the bacuri pulp; aspartic acid (56.3 mg/kg), glutamic acid (44.0 mg/kg) and alanine (24.2 mg/kg) in the cupuaçu pulp; proline (73.5 mg/kg), glutamic acid (23.7 mg/kg) and aspartic acid (23.5 mg/kg) in the murici pulp. The heating of the 3 pulps decresead the concentration of all amino acids. The medium strongly alkaline (pH 12) produced more degradation of the amino acids than others pHs. Lysine was more sensible to the heating than others amino acids in pH 12.

Bananas verdes [Nanicão (Musa sp., subgrupo Cavendish) e Prata (Musa sp., subgrupo Prata)] foram estudadas durante o seu amadurecimento. As propriedades físicas (firmeza), físico-químicas (pH, acidez total titulável e sólidos solúveis) e químicas (açúcares, compostos fenólicos e voláteis) foram analisadas e demonstraram diferenças significantes (p < 0,05) entre as bananas. A banana Prata apresentou valores mais altos de compostos fenólicos, sólidos solúveis, açúcares e firmeza do que a banana Nanicão. O método de coleta e análise dos compostos voláteis foram o headspace em dedo frio e a cromatografia gasosa. Os ésteres acetatos, butiratos, isobutiratos e isovaleratos foram predominantes. A banana Prata produziu maiores concentrações de voláteis do que a Nanicão, exceto para os acetatos. O comportamento das curvas de produção dos ésteres seguiu um aumento contínuo, até um pico, para em seguida apresentar uma diminuição no estágio de escurecimento das cascas dos frutos.

Fresh green bananas [Nanicão (Musa sp., subgroup Cavendish) and Prata (Musa sp., subgroup Prata)] were studied during their ripening. Physical (firmness), physicochemical (pH, total titrable acidity and soluble solids) and chemical properties (sugars, phenolics and volatile compounds) were analyzed and showed significant differences (p < 0.05). Prata presented higher values of phenolic compounds, soluble solids, sugars and firmness than Nanicão. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Acetates, butyrates, isobutyrates and isovalerates were predominant. Prata produced a higher volatile concentration than Nanicão, except for acetates. In most cases, the amount of volatiles increased continuously until peel browning, followed by a decrease or a plateau.

Terpenos e aromas voláteis das flores de Calendula officinalis cultivados no sudoeste do Brasil foram isolados por arraste a vapor (SD), dedo frio (HS-CF) e micro extração em fase sólida (HS-SPME) acoplada à espectrometria de massas. As flores secas da C. officinalis contêm 0,1% de óleo essencial e foram identificadas 27 substâncias químicas através do cálculo do índice de Kováts e interpretação dos espectros de massas. As substâncias majoritárias presentes no óleo essencial das flores de C. officinalis, obtido por SD, HS-SPME e HS-CF foram δ-cadinene (22,5; 22,1 e 18,4 %) γ-cadinene (8,9, 25,4 e 24,9 %) e 20.4 % de α-cadinol foi observado apenas na extração por arraste a vapor.

Terpenes and aroma volatiles from flowers of Calendula officinalis cultivated in southeastern Brazil were obtained by steam distillation (SD), headspace-cold finger (HS-CF) extraction and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography and mass spectrometric analysis. The dried flowers contained 0.1% oil. Kovats indices and mass spectra were used to identify 27 individual components in the various volatile fractions. The main components present in the volatile fractions of the C. officinalis flowers, obtained by SD, HS-SPME, and HS-CF, were δ-cadinene (22.5, 22.1, and 18.4 %) and γ-cadinene (8.9, 25.4, and 24.9 %) while 20.4 % of α-cadinol was seen only after SD extraction.

Neste estudo foi avaliada a atividade antifúngica do óleo essencial, obtido das flores de Calendula officinalis utilizando-se técnica de difusão em discos. Os resultados dos ensaios antifúngicos mostraram pela primeira vez, que o óleo essencial tem um grande potencial antifúngico, pois foi efetivo contra todas as 23 amostras clínicas de fungos testados.

This study tested in vitro activity of the essential oil from flowers of Calendula officinalis using disk-diffusion techniques. The antifungal assay results showed for the first time that the essential oil has good potential antifungal activity: it was effective against all 23 clinical fungi strains tested.

Os extratos brutos de espécimes da alga parda D. menstrualis, conhecida por produzir diterpenos como principais metabólitos secundários, foram analisados quanto ao modo de armazenamento antes da extração e tipo de solvente utilizado na obtenção do extrato bruto. Os solventes utilizados foram uma mistura diclorometano:metanol (2:1) e acetona. Os espécimes de D. menstrualis foram submetidos a três formas de armazenamento, denominados fresco, seco e congelado. Não foram observadas diferenças qualitativas nas amostras obtidas de quaisquer dos extratos brutos na análise por CG/EM, sendo compostas pelos diterpenos pachydictyol A (I), 6-hidroxi-dichotoma-3,14-dieno-1,17-dial (II), 6-hidroxi-2,7-cicloxenia-3,14-dieno-1,17-dial (III) e 6-acetoxi-dichotoma-3,14-dieno-1,17-dial (IV). Os resultados indicaram que a extração mais eficaz para os componentes de média polaridade de D. menstrualis foi obtida com o uso de acetona, que promoveu extração mais seletiva, mesmo apresentando menor rendimento em massa. Quanto à forma de armazenamento das algas, foi constatado que as metodologias não diferiram significativamente entre si, apesar da tendência de algas congeladas fornecerem o menor rendimento no total de diterpenos. Portanto, nos trabalhos envolvendo análises químicas de extratos brutos de macroalgas marinhas, a escolha do solvente de extração deve ser considerada como fator importante na varredura de substância bioativas.

Crude extracts from specimens of the brown seaweed Dictyota menstrualis, known to produce diterpenes as their major secondary metabolites, were analyzed according to storage procedures before extraction, and the solvent types used to obtain the crude extracts. The specimens of D. menstrualis were submitted to three types of storage procedures, such as wet, dry, and frozen and were extracted with a mixture of dichloromethane:methanol (2:1) and acetone. Qualitative differences were not observed by GC/MS analyses of all crude extracts containing mainly the diterpenes pachydictyol A (I), 6-hydroxy-dichotoma-3,14-diene-1,17-dial (II), 6-hydroxy-2,7-cycloxenia-3,14-diene-1,17-dial (III), and 6-acetoxy-dichotoma-3,14-diene-1,17-dial (IV). The most efficient and selective extraction of the compounds with intermediate polarity produced by D. menstrualis was obtained using acetone, but with less mass production. In general, the storage procedures produced very similar results, but the frozen samples furnished low amount of total diterpenes. According to these results on chemical analysis of crude extracts of seaweeds, the choice of solvent to extraction should be considered as important aspect to better screening bioactive compounds.

Fresh green bananas (Musa sp., subgroup Prata) were treated with a dose of only 90 ηg g-1 of 1-MCP for 13 hours and the evolution of the volatile compounds along the ripeness was studied. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Esters of acetate, butyrate, isobutyrate and isovalerate were found as major compounds. The application of the 1-MCP for 13 hours delayed the appearance of the coloration 8 of the peel for 3 days and decreased quantitatively in about 46% the total production of esters in the banana until the 15° day of harvested.

A Calendula officinalis L., pertence à família Asteraceae, é originária da Europa e está aclimatada na região Sul do Brasil, onde vem crescendo o seu cultivo comercial para fins farmacêuticos e cosméticos. Suas inúmeras propriedades terapêuticas entre as quais antiinflamatória, cicatrizante e anti-séptica, justificam a grande procura desta planta pela população. O presente trabalho compara a composição química da fração volátil da cultura de calêndula aclimatada na região Noroeste do Paraná, com os dados da literatura da cultura na França. As substancias químicas majoritários identificadas por cromatografia gasosa acoplada à espectrometria de massas (CG/MS), nas duas culturas, foram sesquiterpenos hidrocarbonetos e álcoois; d-cadineno (22,53%) e a-cadinol (20,40%) para a cultura de calêndula produzida na região Noroeste do Paraná, Brasil, e d-cadineno (12,10%) e a-cadinol (25,50%) distinto do registrado para a cultura de calêndula produzida na região de Massif Central, França. Adicionalmente, para garantir a qualidade da planta na comercialização, foram realizadas análises físico-químicas (perda por secagem = 85,0% e perda por dessecação = 11,6%).

Calendula officinalis L., belongs to the Asteraceae family from Europe and is acclimatized in the south region of Brazil where its commercial cultivation has been increasing for pharmaceutical and cosmetic purposes. Its several therapeutic properties (anti-inflammatory, healing, antiseptic) justify the great demand for this plant by the population. The present study compares the chemical composition of the volatile fraction of two cultivations of calendula, one from Massif Central, France, and the other acclimatized in the Northeast region of Paraná State, Brazil. Most compounds identified by Gas Chromatography-mass spectrometry (GC-MS) in both cultivations included the sesquiterpenes hydrocarbons and alcohols; d-cadinene (22.53%) and á-cadinol (20.40%) for the cultivation of the calendula produced in the Northeast region of Paraná State, and d-cadinene (12.10%) and a-cadinol(25.50%) for the cultivation of the calendula produced in Massif Central, France. In addition, physical-chemical analyses (determination of water at room temperature = 85.0% and loss on drying = 11.6%), were carried out in order to assure the quality of the plant for commercialization.

Os iridóides principais das cascas e látex de Himatanthus sucuuba foram isolados e caracterizados por métodos espectroscópicos. CLAE foi utilizada para a análise quantitativa desses iridóides e os cromatogramas da casca e do látex apresentaram uma composição semelhante de iridóides. Ambas as partes da planta são utilizadas na medicina popular para o tratamento de várias doenças.

The main iridoids from the bark and latex of Himatanthus sucuuba were isolated and characterised by spectroscopic methods. HPLC was used for the quantitative analyses of these iridoids and the chromatograms of bark and latex showed a similar iridoid composition. Both parts of the plant are used in folk medicine for the treatment of various ailments.