Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.

Resumo O objetivo deste estudo foi caracterizar quimicamente as polpas das frutas tropicais araticum (Annona crassiflora), buriti (Mauritia flexuosa), coquinho-azedo (Butia capitata), cagaita (Eugenia dysenterica) e cajá (Spondias mombin), com foco no potencial antioxidante e nos microminerais. O nível de cálcio na polpa de Araticum foi de 9,35 mg/100 g e o teor de ferro foi de 4,78 mg/100 g. Na polpa de cagaita, o teor de cálcio foi de 15,35 mg/100 g e o de magnésio, 66,00 mg/100 g. O teor de ferro presente na polpa de coquinho foi de 11,47 mg/100 g e na polpa de cagaita foi de 11,53 mg/100 g. Os extratos com os maiores teores de compostos fenólicos totais foram araticum (433,80 mg GAE/g) e coquinho (173,5 mg GAE/g). A polpa de araticum mostrou o maior potencial antioxidante, pois apresentou a menor EC50 (0,04 mg/mL). Os resultados encontrados demonstram o grande potencial dos frutos do Cerrado em termos de nutrientes minerais ricos e compostos bioativos.

Abstract This study aimed to chemically characterize the pulps of the tropical fruits araticum (Annona crassiflora), buriti (Mauritia flexuosa), coquinho azedo (Butia capitata), cagaita (Eugenia dysenterica), and cajá (Spondias mombin), with a focus on antioxidant potential and microminerals. Calcium levels in the Araticum pulp are 9.35 mg/100 g and the iron content was 4.78 mg/100 g. In cagaita pulp, the calcium content was 15.35 mg/100 g and magnesium content was 66.00 mg/100 g. The iron content present in coquinho pulp was 11.47 mg/100 g and in cagaita it was 11.53 mg/100 g. The extracts with the highest contents of total phenolic compounds were araticum (433.80 mg GAE/g) and coquinho (173.5 mg GAE/g). Araticum pulp had the highest antioxidant potential because it had the lowest EC50 (0.04 mg/mL). The results presented here demonstrate the great potential of the fruits of the Cerrado in terms of rich mineral nutrients and bioactive compounds.

RESUMO: O soro lácteo é um subproduto da indústria de laticínios de grande importância devido ao seu alto valor nutritivo, podendo ser utilizado para fabricação de bebida láctea fermentada que, associada a frutas, aumenta o valor nutricional e agrega sabores característicos. A partir disso, foi elaborada uma bebida láctea fermentada adicionada de polpa de cajá-manga (Spondias dulcis), sendo avaliada sua informação nutricional bem como a estabilidade físico-química, durante o armazenamento. Os resultados mostram que a informação nutricional atendeu os requisitos estipulados pela legislação brasileira. A estabilidade físico-química da bebida, quanto aos parâmetros analisados de pH, acidez, sinerese e sedimentação, sofreu influência pelo o tempo de armazenamento, possivelmente, associados a fatores não controlados neste estudo como a concentração de cultura láctea iniciadora e final do produto elaborado, a biodegradação de proteínas durante a estocagem e baixos teores de sólidos. Conclui-se que a bebida elaborada constitui um alimento fonte de diversos nutrientes, e poderá complementar a alimentação diária de crianças, adolescentes e adultos, suprindo as carências nutricionais.

ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.

Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.

RESUMO: A atividade conservante e antioxidante de óleos essenciais são importantes ferramentas para uso na indústria de alimentos e pesquisas são estimuladas na atualidade. O objetivo deste trabalho foi avaliar as propriedades antioxidantes e a atividade antimicrobiana de óleos essenciais de Syzygium aromaticum, Cymbopogon citratuse Lippia alba (LA) contra bactérias lácticas e patogênicas com importância em doenças transmitidas por alimentos. A atividade antibacteriana dos óleos foi avaliada por testes de disco-difusão e macrodiluição em caldo, utilizando-se cultura láctica mista de Lactobacillus delbrueckii subsp. bulgaricus e Streptococcus thermophilus (YF-L903), e Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017). Os compostos dos óleos essenciais foram identificados por cromatografia, mostrando eugenol (79,41%) como composto predominante em S. aromaticum, geranial (31,89%), neral (24,52%) e β-mirceno (25,37%) em C. citratus, e o geranial (33,80%) e neral (25,63%) em L. alba. A atividade antibacteriana confirmou o efeito dose-dependente dos três óleos para todas as bactérias avaliadas, apresentando halos de inibição a partir da concentração de 20μL mL-1. O óleo essencial de S. aromaticum apresentou melhor atividade antioxidante, com IC 50 IC50 (at concentration capable of generating 50% inhibition) igual a 5.76μg mL-1 e índice de atividade antioxidante (AAI) de 6,94, considerado forte (AAI>2,0) em relação aos demais óleos avaliados. O óleo essencial de S. aromaticum apresentou excelente atividade antioxidante em menor concentração que anecessário para inibir a cultura láctica, indicando que este óleo pode ser usado como conservante em alimentos processados contendo culturas lácticas.

ABSTRACT: Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on the chromatographic analysis results, the essential oils shown to be composed of eugenol (79.41%) which was the prevalent compound in S. aromaticum, geranial (31.89%), neral (24.52%) and β-myrcene (25.37%) in C. citratus, as well as of geranial (33.80%) and neral (25.63%) in L. alba. The observed antibacterial activity confirmed the dose-dependent effect of these three oils on all the assessed bacteria; there was halo inhibition at concentration 20μL mL-1. The essential oil of S. aromaticum presented better antioxidant activity, with IC50 equal to 5.76μg mL-1 and antioxidant activity index of 6.94, and it was considered strong (AAI>2.0) in comparison to the other evaluated oils. This essential oil also presented excellent antioxidant activity at concentrations lower than the one required to inhibit lactic cultures. Based in this outcome, the essential oil from S. aromaticum can be used as preservative agent in processed food whose formulation presents lactic cultures.

O estudo objetivou realizar ensaio toxicológico pré-clínico inicial para investigar a toxicidade das folhas de alecrim-pimenta (Lippia sidoides Cham.), aroeira (Myracrodruon urundeuva Fr. All.) e barbatimão [Stryphnodendron adstringens (Mart.) Coville] e do farelo da casca de pequi (Caryocar brasiliense Camb.), por meio da determinação da dose letal 50% (DL50). Na investigação da DL50, foram utilizados grupos de camundongos Swiss de mesmo sexo (n=150, sendo 30 animais por tratamento) inoculados, por via intraperitoneal, com diluições seriadas do extrato hidroalcoólico das folhas de alecrim, aroeira e barbatimão e do farelo da casca de pequi. Após a inoculação, os animais foram observados por um período de 14 dias, para determinar a quantidade de mortos, doentes e sobreviventes. O estudo toxicológico pré-clínico agudo demonstrou, em camundongos por via intraperitoneal, toxicidade igual a 0,31mg mL-1 DL50 mL-1 para todas as plantas, exceto para o barbatimão, que apresentou toxicidade igual a 0,25mg mL-1. Pesquisas devem ser realizadas visando a obter dados de toxicidade das plantas em outras vias para assegurar o uso em saúde humana e animal.

This study aimed to conductpre-clinical toxicology testing to investigate the toxicity of Lippia sidoides Cham., Myracrodruon urundeuva Fr. All., Stryphnodendron adstringens (Mart.) Coville and Caryocar brasiliense Camb., by determining the 50% (LDL50) lethal dose. In the investigation of the LD50, groups of Swiss mice of the same sex were used (n=150; 30 animals per plant and all inoculated intraperitoneally with serial dilutions of the aqueous fraction obtained from the leaves of plants. After inoculation, the animals were observed along a period of 14 days in order to observe the dead, sick and survivors rate. In mice inoculated intraperitoneally, the acute pre-clinical toxicology testing demonstrated toxicity equal to 0,31mg mL-1 LD50 mL-1 for all plants. The exception was for Stryphnodendron adstringens, which presented toxicity equal to a 0,25mg mL-1DL50 mL-1 and values expressed in terms of dilution. Research should be conducted to obtain data on toxicity of the plants in other ways to ensure the use in human and animal health. Therefore, the studied plants should be used with caution. They present a relatively mild toxic potential, but it may be harmful to users if they are not properly utilized.

Clostridium perfringensé uma bactéria anaeróbia Gram-positiva, amplamente distribuída no meio ambiente e comumente encontrada no intestino de animais, incluindo o homem. As espécies de C. perfringensestão classificadas em cinco tipos toxigênicos (A, B, C, D, E) em função da produção de quatro toxinas (±, ², µ, ¹). Entretanto, as toxinas teta, delta, lambda e enterotoxina são também sintetizadas por outras espécies dessa bactéria. Muitas metodologias para purificação das toxinas produzidas por C. perfringens têm sido propostas e, portanto, nesta revisão foram apresentados e discutidos os métodos e resultados de purificação dessas toxinas relatados nas últimas quatro décadas.

Clostridium perfringens, a Gram-positive anaerobic bacterium, is widespread in the environment and commonly found in the intestines of animals, including humans. C. perfringens strains are classified into five toxinotypes (A, B, C, D and E) based on the production of four major toxins (±, ², µ, ¹). However the toxins (theta, delta, lambda and enterotoxin) are also synthesized by C. perfringens strain. Many attempts to purify the toxins produced by C. perfringens have been proposed. In this review we discuss the purification methods used to isolate toxins from C. perfringens reported in last four decades.