ABSTRACT The aim of the study was to characterize the bioactive compounds present in sugarcane syrup, analyze the color, to evaluate the antioxidant activity as well as the stability of the bioactive compounds during a 60-day storage under freezing conditions. The experiment was conducted with five sugarcane varieties grown in Canguçu-RS. The content of carotenoids, total phenolic compounds, flavonoids, vitamin C and chlorophylls was determined, and also the antioxidant activity and color were also evaluated. The content of carotenoids (1.82-6.67µg.g), total phenolic compounds (191.06-226.54 mg EAG.L-1), flavonoids (70.73-189.57mg EQ.g-1), vitamin C (0.10-0.35 mg ascorbic acid .100g-1), total chlorophylls (36.13-37.67 g.kg-1), and percentage of antioxidant activity (50.92-68.76%) varied by cultivar. The content of chlorophyll b was higher than the content of chlorophyll a in all cultivars. The color analysis showed that the samples had a strong tendency to green and yellow color. The content of carotenoids increased during 60 days of storage, while the content of phenolic compounds and chlorophylls decreased. The percentage of antioxidant activity decreased after 30 days of storage. It can be concluded that the sugarcane grown in Canguçu-RS had a high content of bioactive compounds, adequate color and high antioxidant activity when compared to the literature. syrup 60day day conditions CanguçuRS. CanguçuRS Canguçu RS. RS determined evaluated 1.826.67µg.g, 182667µgg µgg 1.82 6.67µg.g , 1 82 6 67µg g µg (1.82-6.67µg.g) 191.06226.54 1910622654 191.06 226.54 191 06 226 54 (191.06-226.5 EAG.L1, EAGL1 EAGL EAG.L EAG L EAG.L-1) 70.73189.57mg 707318957mg 70.73 189.57mg 70 73 189 57mg EQ.g1, EQg1 EQg EQ.g EQ EQ.g-1) 0.100.35 010035 0.10 0.35 0 10 35 (0.10-0.3 .100g1, 100g1 .100g 100g .100g-1) 36.1337.67 36133767 36.13 37.67 36 13 37 67 (36.13-37.6 g.kg1, gkg1 gkg g.kg kg g.kg-1) 50.9268.76% 50926876 50.92 68.76% 50 92 68 76 (50.92-68.76% cultivar cultivars 3 literature 826 1.826.67µg.g 182 1.8 667µgg 8 (1.82-6.67µg.g 06226 191.06226.5 191062265 19106 191.0 22654 226.5 19 22 5 (191.06-226. L1 EAG.L1 EAG.L-1 73189 7073 70.7 18957mg 7 18 g1 EQ.g1 EQ.g-1 100 0.100.3 01003 010 0.1 035 0.3 (0.10-0. .100g1 .100g-1 1337 36.1337.6 3613376 3613 36.1 3767 37.6 (36.13-37. kg1 g.kg1 g.kg-1 9268 50.9268.76 5092687 5092 50.9 6876 68.76 9 (50.92-68.76 1. 0622 191.06226. 19106226 1910 191. 2265 226. 2 (191.06-226 EAG.L- 7318 707 70. EQ.g- 0.100. 0100 01 0. 03 (0.10-0 .100g- 133 36.1337. 361337 361 36. 376 37. (36.13-37 g.kg- 926 50.9268.7 509268 509 50. 687 68.7 (50.92-68.7 062 191.06226 1910622 (191.06-22 731 0.100 (0.10- 36.1337 36133 (36.13-3 50.9268. 50926 68. (50.92-68. 191.0622 191062 (191.06-2 (0.10 36.133 (36.13- 50.9268 (50.92-68 191.062 (191.06- (0.1 (36.13 50.926 (50.92-6 (191.06 (0. (36.1 (50.92- (191.0 (0 (36. (50.92 (191. ( (36 (50.9 (191 (3 (50. (19 (50 (1 (5

Abstract The use of red pitanga pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red pitanga pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and Salmonella spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.

ABSTRACT Olive leaves are agro-industrial residues resulting from pruning and / or olive harvesting, and are used in animal feed, as an organic fertilizer and as a source of compound extraction for various applications. This study aimed to carry out the physicochemical characterization, main bioactive compounds and the fatty acid profile of olive leaves from the cultivars Frantoio, Koroneike, Manzanilha, Arbosana and Arbequina. Proximal composition, pH, titratable acidity, minerals by MIP OES, bioactive compounds were determined by spectrophotometry, oleuropein and tocopherols by high performance liquid chromatography and the fatty acid profile by gas chromatography. The olive leaves had a high content of fibers and proteins, the predominant minerals were potassium and calcium, in addition the olive leaves had a high content of bioactive compounds, mainly flavonoids and carotenoids and the cultivar Koroneike had a higher content of oleuropein compared to the others. In relation to tocopherols, α-tocopherol stood out from the other tocopherols with the maximum concentration (63436.79 mg.100g-1) measured in the cultivar Arbequina. In view of the results found, it is concluded that olive leaves are sources of macromolecules, bioactive compounds and fatty acids, which can be extracted and applied in the most diverse areas.

ABSTRACT This study aimed to evaluate the thermal stability of avocado oil (Breda variety) compared to olive and rice bran oils. The oils were heated to a temperature of 180 °C for 1.5, 3.0, 4.5, and 6.0 h in a digester block. The evaluations performed were: acidity, indices of peroxides, iodine, p-anisidine, refraction, electrical conductivity, specific extinction coefficients, phenolic compounds, chlorophylls, carotenoids, and antioxidant activity of the samples. Changes in the evaluated parameters were found as a function of the heating time. In general, olive oil was found to be more stable, followed by avocado oil. However, the avocado oil showed good maintenance of characteristics when subjected to heating. This work has shown that avocado oil is very similar to olive oil and that both show considerable stability after heating at the usual temperature of the frying process.

RESUMEN El objetivo de este estudio fue evaluar la estabilidad térmica del aceite de aguacate (variedad Breda) en comparación con los aceites de salvado de arroz y oliva. Se calentaron los aceites a una temperatura de 180 °C durante 1,5; 3,0; 4,5 y 6,0 h en un bloque digestor. Las muestras fueran sometidas a los siguientes análisis: acidez, índices de peróxidos, yodo, p-anisidina, refracción, conductividad eléctrica, coeficientes de extinción específica, compuestos fenólicos, clorofilas, carotenoides y actividad antioxidante. Se encontraron cambios en los parámetros evaluados en función del tiempo de calentamiento. Por lo general, se encontró que el aceite de oliva es más estable, seguido del aceite de aguacate. Sin embargo, el aceite de aguacate mostró un buen mantenimiento de las características bajo el calentamiento. Este trabajo ha demostrado que el aceite de aguacate es muy similar al aceite de oliva y que ambos muestran una estabilidad considerable al calentar a la temperatura habitual del proceso de fritura.

ABSTRACT Physalis pubescens L. is a UFP (unconventional food plant) that produces high quality fruits; however, in Rio Grande do Sul it is still considered a rare species. There is only few information regarding the characterization of these fruits in Brazil, and the main reports of this species are mainly focused on the pharmacology and agronomic conditions of the plant. The aim of this study was to analyze the physical and chemical composition, including bioactive compounds, of Physalis fruits obtained from a spontaneous culture of the southern region of Rio grande do sul. Soluble solids, total titratable acidity, vitamin C, moisture, ash, crude fiber, crude protein, lipids, carbohydrates, total caloric value, carotenoids, phenolic compounds, flavonoids and phenolic acids from pulp and seed were evaluated. It was observed that the fruit has acid characteristics (4.8%), in addition to a considerable presence of lipids (1.96%) and carbohydrates (10.85%), containing high content of carotenoids (171.36 µg β-carotene.g-1), phenolic compounds (142.83 mg.EAG.100g-1) and phenolic acids (38.55 mg EAC.100g-1). It was possible to observe that the fruits of Physalis pubescens are nutritious, presenting light acidity and they are a rich source of bioactive compounds.

ABSTRACT This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of “Tambica” (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The raw fish meat showed a high content of moisture (82.3%) and minerals (3.1%), a low content of fat (1.5%) and a considerable protein content (13.1%). The raw fish showed a high count of positive coagulase Staphylococcus. Tambica lipid fraction was composed of 41.9% unsaturated and 58.2% saturated fatty acids. Palmitic acid and oleic acid were the major fatty acids in the raw meat fish. The fish burger was well accepted by sensory analysis.

RESUMEN Este estudio tuvo como objetivo evaluar el perfil microbiológico, fisicoquímico y de ácidos grasos de la carne de pescado cruda “Tambica” (Oligosarcus robustus); y desarrollar y caracterizar una hamburguesa de pescado. La hamburguesa de pescado fue sometida a análisis sensorial. La carne de pescado cruda mostró un alto contenido de humedad (82,3%) y minerales (3,1%), bajo contenido de grasa (1,5%) y un contenido de proteína considerable (13,1%). El pescado crudo mostró un recuento alto de Staphylococcus coagulasa positivo. La fracción lipídica de Tambica estaba compuesta por un 41,9% de ácidos grasos insaturados y 58,2% de ácidos grasos saturados. El ácido palmítico y el ácido oleico fueron los principales ácidos grasos en el pescado de carne cruda. La hamburguesa de pescado fue bien aceptada por el análisis sensorial.

ABSTRACT Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antiviral) and that is why it has been gaining prominence in research. Oleuropein can be extracted from different sources using standard and unconventional methods, and can be recovered and purified (mainly by chromatographic techniques), for later use in several areas. The literature presents information about oleuropein alone in scientific research with different objectives, however, it was observed by the authors that studies that compile the existing information on these secoiridoides are very scarce and, therefore, this review was developed with the aim of providing current information to the scientific community, about the different techniques of extraction and purification of oleuropein, as well as the opportunities for applications and uses of this compound.

ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to make available new forms of use of this residue, this research was proposed, with aimed to optimize the extraction of phenolic compounds from olive pomace resulting from oil extraction using methanolic extracts. The analysis of phenolic compounds (TPC) and the evaluation of the antioxidant activity (AA) were performed by spectrophotometry, and the individual phenols were carried out by LC-ESI-qTOF-MS. The data were evaluated by the application of the response surface methodology (RSM). The condition that promoted the highest TPC in an extract was using 40% methanol, 70 °C and 180 minutes (extract 7). The highest AA was in the extract obtained with 40% methanol, 45 °C and 180 minutes (extract 5). The highest individual phenol sum (IPS) was in the extract with 80% methanol, 45 ºC and 180 minutes (extract 6). Therefore, it is possible to conclude that the RSM was an interesting tool to measure the best conditions for extraction of phenolic compounds from olive pomace.

ABSTRACT It is important to determine the chemical composition of fruits in order to establish their potential health benefits for human nutrition and thus stimulate their cultivation and consumption. Therefore, the objective of this study was to determine the physical and chemical parameters, vitamin C content, phenolic compounds, flavonoids and carotenoids, fatty acid profile and antioxidant activity of fruits from different regions of Brazil. We observed that the different regions and fruits studied presented very distinct characteristics. For example, the cupuaçu pit is rich in unsaturated fatty acids, while the genipap and java plum presented high flavonoid content and the butia had a high concentration of carotenoids. Guava was the fruit with the highest antioxidant activity through the ABTS radical, while the yellow mombim presented the best response when the activity was determined by FRAP.

RESUMEN Es importante determinar la composición química de las frutas para establecer sus potenciales beneficios para la salud humana y, por lo tanto, estimular su cultivo y consumo. El objetivo de este estudio fue determinar parámetros físicos y químicos, el contenido de vitamina C, los compuestos fenólicos, los flavonoides y los carotenoides, el perfil de ácidos grasos y la actividad antioxidante de las frutas de diferentes regiones de Brasil. De los resultados obtenidos en este estudio se pudo observar que las diferentes regiones y frutas estudiadas presentaban características muy distintas, ya que la semilla de cupuaçu es rica en ácidos grasos insaturados, mientras que el genipapo y la ciruela java presentaron un alto contenido de flavonoides y el butia presentó alta concentración de carotenoides. La guayaba fue la fruta con la mayor actividad antioxidante determinada por el radical ABTS, mientras que el mombim amarillo presentó la mejor respuesta cuando la actividad fue determinada por FRAP

ABSTRACT Different yeast strains from forests located in southern Brazil, with potential to produce carotenoids, were isolated. Three microorganisms were selected as potential carotenoid producers. Sporiodiobolus pararoseus, Rhodotorula mucilaginosa and Pichia fermentans were grown in Yeast Malt (YM) medium and the carotenoids produced identified as cryptoxanthin and β-carotene. In order to reduce production costs, agroindustrial residues were used in the formulation of medium A (parboiled rice water and crude glycerol) and medium B (parboiled rice water and sugar cane molasses). The highest carotenoid production was obtained with S. pararoseus. It reached 905.30 μ gL-1 (122.82 μg g-1) in YM medium, 820 μg L-1 (68.04 μg g-1) in medium B and 710 μg L-1 (86.46 μg g-1) in medium A. R. mucilaginosa exhibited the best performance in medium B (360 μg L-1 and 30.16 μg g-1) and a new microorganism - P. fermentans - reached 48% (medium A) and 78% (medium B) of the value found in YM medium. Therefore, the agroindustrial residues under evaluation, which replaced the commonly used nitrogen and carbon sources in culture media, enabled the isolated yeasts to yield carotenoids.

Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.

Resumo: O objetivo deste trabalho foi caracterizar a composição química de azeites de oliva (Olea europaea) produzidos no Sul do Brasil e correlacioná-la com a estabilidade oxidativa. Foram avaliados azeites das cultivares Arbequina, Coratina, Frantoio e Koroneiki. Utilizou-se o delineamento experimental inteiramente casualizado, em arranjo unifatorial, com três repetições. Foram determinados índice de acidez, índice de peróxidos, absorção específica, teor de tocoferois, teor de compostos fenólicos, teor de carotenoides, teor de clorofilas, perfil de ácidos graxos e estabilidade oxidativa. Os azeites provenientes das cultivares Coratina e Frantoio foram classificados como extra virgens. O azeite da cultivar Coratina apresentou maiores teores de pigmentos, seguido pelo da cultivar Koroneiki. A cultivar Coratina ainda apresenta maiores conteúdos de compostos fenólicos (1.725,5 mg kg-1) e de tocoferois (437,8 mg kg-1). O ácido graxo majoritário em todas as amostras é o oleico.

Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the oil from Koroneiki. The oil from the Coratina cultivar also presents higher contents of phenolic compounds (1,725.5 mg kg-1) and tocopherols (437.8 mg kg-1). The major fatty acid in all samples is oleic acid.

RESUMO O objetivo deste trabalho foi avaliar e comparar a eficiência da sanitização de amora-preta, com diferentes concentrações e tempos de imersão em hipoclorito de sódio e com ozônio, e avaliar a influência do processo sobre os compostos bioativos do produto. Foram feitas análises microbiológicas e a determinação dos compostos bioativos. Os compostos de cloro utilizados na sanitização induziram a perdas significativas dos compostos bioativos (compostos fenólicos, antocianinas, tocoferóis, ácido ascórbico e carotenoides), presentes na amora-preta, sendo eficientes na sanitização contra fungos, quando utilizados na concentração de 200 ppm e por 15 minutos de imersão. Já os frutos sanitizados com ozônio apresentaram adequação aos padrões microbiológicos (fungos, coliformes totais e termotolerantes, Escherichia coli e Salmonella spp) estabelecidos pela legislação, e não apresentaram alterações significativas no conteúdo dos compostos bioativos, sendo que a menor concentração de ozônio presente neste estudo apresentou maior eficácia na sanitização dos frutos, comparada com as soluções de cloro utilizadas.

ABSTRACT The aim of this study was to evaluate and compare the efficiency of sanitization with sodium hypochlorite and ozone blackberry and evaluate the influence of the sanitization process on bioactive compounds in different concentrations and immersion times. Microbiological analyzes and bioactive compounds determinations were carried out. The chlorine compounds used in the sanitization induced losses in the bioactive compounds of the blackberry, being effective in sanitizing against fungi when used at a concentration of 200 ppm for 15 minutes immersion. However, the fruit sanitized with ozone showed contamination levels inside of the microbiological standards established by brazilian legislation and did not change significantly in the content of bioactive compounds. The lowest concentration of ozone present in this study showed greater effectiveness in sanitizing fruits compared the chlorine solutions.

RESUMO A presença dos glicosídeos cianogênicos amigdalina e prunassina, e de ß-glucosidases as quais hidrolisam estas moléculas, faz com que a amêndoa de pêssego apresente potencial toxidez pela possibilidade de liberação de cianeto de hidrogênio, impossibilitando a utilização da amêndoa e de subprodutos como alimentos. Até o presente, não há dados disponíveis na literatura sobre as condições de hidrólise das enzimas presentes neste material. Este trabalho visou a mensurar o conteúdo de amigdalina, e as condições ideais de pH, temperatura e concentração do substrato de extrato bruto de ß-glucosidases para a atuação enzimática, em amêndoas de pêssego. Os resultados demonstraram a presença do glicosídeo na amêndoa de pêssego em níveis semelhantes aos relatados para outras amêndoas. Quanto à atividade de ß-glucosidase, a enzima apresentou Km e Vmáx de 2,7 mmol.L-1 de amigdalina e 0,1407 mmol de glicose.min-1.mg-1 de proteína, respectivamente, valores que indicam menor afinidade pelo substrato amigdalina do que de enzimas purificadas que catalisam as mesmas reações. O pH ótimo da enzima foi o 7,0, porém entre 5,0; 6,0 e 8,0 ainda ocorre elevada atividade. A enzima demonstrou estabilidade nas temperaturas empregadas neste estudo, apresentando máxima atividade a 60ºC. Deste modo, o uso destas alterações não é suficiente para inativação enzimática e utilização segura das amêndoas de pêssego.

ABSTRACT The presence of cyanogenic glycoside amygdalin and prunasin, and of ß-glucosidases which hydrolyze these molecules, causes potential toxicity in peach kernel by the possible hydrogen cyanide release, disabling the use of the kernel and their sub-products as foods. Until now, no data are available in the literature on the conditions of the enzymes hydrolysis present in this material. This study aimed to measure the amygdalin content, and the optimal conditions of pH, temperature and substrate concentration of ß-glucosidases crude extract for the enzymatic activity. The results showed the presence of the glycoside in peach almond in levels similar to those found for other almond kernels. Regarding the activity of ß-glucosidase, the enzyme showed Km and Vmax of 2.7 mmol L-1 of amygdalin and 0.1407 mmol of glicose.min-1.mg-1 of protein respectively, values ??that indicate lower affinity for amygdalin substrate than purified enzymes that catalyze the same reaction. The optimum pH of the enzyme was 7.0, but between 5.0, 6.0 and 8.0 high activity still occurs. The enzyme showed stability at the temperatures employed in this study, with maximum activity at 60 ° C. Thus, the use of these changes is not sufficient for enzyme inactivation and safe use of peach kernels.

Frutas e hortaliças, de forma geral, são fontes de vitaminas, sais minerais e fibras. Recentemente, tem sido verificada a presença de compostos bioativos, incluindo carotenoides, antocianinas e compostos fenólicos, para os quais pesquisas relatam ação antioxidante e potencial terapêutico. A Bromelia antiacantha Bertol., popularmente conhecida por banana-do-mato, caraguatá, gravatá, carauatá e croatá, ocorre naturalmente no Rio Grande do Sul-Brasil. Informações científicas quanto à composição nutricional e a atividade biológica para essa espécie ainda são restritas. Nesse sentido, o objetivo do trabalho foi determinar a composição físico-química, incluindo o teor de compostos bioativos da Bromelia antiacantha Bertol. Elevado teor de lipídios (5,07 ± 0,4 %), ácido ascórbico (60,01 ± 5,04 mg.100g-1) e carotenoides (162,67 ± 36,70 mg.100g-1) foram encontrados para a espécie Bromelia antiacantha Bertol., assim como baixo teor de carboidratos (8,75%).

Fruits and vegetables in general are sources of vitamins, minerals and fibers. Recently it has been verified the presence of bioactive compounds including carotenoids, anthocyanins and phenolic compounds, for which surveys have reported antioxidant action and therapeutic potential. The Bromelia antiacantha Bertol., popularly known asbanana do mato, caraguatá, gravata, carauatá and croatá occurs naturally in Rio Grande do Sul / Brazil. Scientific information on the nutritional composition and biological activity of this species is scarce. In this sense, the objective was to determine the physical and chemical composition, including the content of bioactive compounds of Bromelia antiacantha Bertol. High fat (5.07 ± 0.4%), ascorbic acid (60.01 ± 5.04 mg.100g-1) and carotenoids (162.67 ± 36.70 mg.100g-1) were found in the Bromelia antiacantha Bertol. species, as well as low-carbohydrate (8.75%).