Abstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, protein content, carbohydrate content, fibre content, carotenoid content, ascorbic acid content, and aminograms of green and ripe fruits and of medullary parenchyma from three specimens, following existing methodologies. Green fruits had higher protein and fibre contents, and ripe fruits had higher ash, carbohydrate, and carotenoid contents, higher than other most consumed fruits. On the other hand, medullary parenchyma had higher ash content and humidity. Glutamic acid, aspartic acid, and lysine were the amino acids with the highest contents, mainly in green fruits. Aside from medullary parenchyma, used as food in the past, both green and ripe fruits can be used for the development of new food products with functional properties and potential for new alternatives for consumption.

Resumo O estudo do processo de secagem foi realizado a partir da utilização de técnicas de planejamento experimental investigando os seguintes fatores temperatura de secagem (30 a 80 °C), massa da amora (6,0 a 135 g) e tempo (16 a 24 h), tendo como variável de resposta a umidade e concentração dos compostos fenólicos. Também foram fixados os fatores: tipo de amostra (triturada) e estufa (com circulação de ar) para realização dos ensaios experimentais. Os resultados mostraram perdas pequenas de compostos bioativos no processo a 55 °C por 16 horas com 80 g de amostra. De acordo com as análises químicas, a farinha encontra-se dentro dos padrões exigidos pela legislação brasileira para farinhas (máximo de 15%), podendo ser classificada como produto de alto percentual de fibra (24,33±2,88 g/100 g de farinha). Foram determinadas na farinha através de métodos espectrofotométricos: Fenólicos Totais: 344,94 mg GAE/100 g; Flavonoides Totais 182,82 mg Ce/100 g; Antocianinas Totais 77,93 mg/100 g; Antocianinas Monoméricas 82,41 mg CYD-3-G/100 g; Carotenoides Totais 0,322 mg/100 g; e a Atividade Antioxidante, utilizando o método DPPH, resultando em um EC50 de 21,2 µg/mL. Estes resultados credenciam a farinha como um produto rico em compostos bioativos, agregando valor aos alimentos e aos produtos obtidos a partir desta farinha.

Summary The blackberry drying process was studied using an experimental design with three factors, namely: sample weight (6 to 135 g), drying temperature (30 to 80 °C) and time (16 to 24 h). All samples were grounded and dried accordingly, in a convection oven with air circulation. Moisture and phenolic compounds concentration were chosen as response variables. Results showed small losses of bioactive compounds for the 80 g sample dried at 55 °C for 16 hours. Furthermore, the blackberry flour meets the Brazilian standards to moisture (maximum 15%) and can be classified as a product of high fiber content (24.33±2.88 g/100 g of flour). Bioactive compounds in the flour were quantified using spectrophotometric analysis: total phenolic of 344.94 mg GAE/100 g; total flavonoids of 182.82 Ce mg/100 g; total anthocyanins of 77.93 mg/100 g; monomeric anthocyanins of 82.41 CYD-3-G/100 g; total carotenoids of 0.322 mg/100 g and activity anti-DPPH EC50 21.2 μg/mL. These results show that blackberry flour is rich in bioactive compounds, adding nutritional value to foods and products made with this flour.

This paper describes a three-week mini-project for an Experimental Organic Chemistry course. The activities include N-C cross-coupling synthesis of N-(4-methoxyphenyl) benzamide in an adapted microwave oven by a copper catalyst (CuI). Abilities and concepts normally present in practical organic chemistry courses are covered: use of balances, volumetric glassware, separation of mixtures (liquid-liquid extraction and filtration), chromatographic techniques, melting point determination and stoichiometric calculations.

The volatile oils of Dalbergia frutescens were obtained by hydrodistillation on a Clevenger-modified apparatus for every month of one year and assessed on GC/MS and GC/FID detectors for qualitative and quantitative analyses. The influence on content of volatile oils was directly proportional to the environmental variables, temperature and cloudiness, and inversely proportional to precipitation. Among the volatile compounds detected, linalool, β-damascenone, α-ionone, geranyl acetone and β-ionone were the main components, of which β-damascenone and β-ionone were found at the highest concentrations.

Foi determinado o perfil sensorial de quatro amostras de salame tipo italiano, com adição de óleo essencial de coentro, pela metodologia fundamentada na Análise Descritiva Quantitativa (ADQ). A equipe sensorial definiu os termos descritores, os materiais de referência para o treinamento das qualidades e quantificações de cada um dos termos e a ficha de avaliação das amostras, de forma consensual. Doze provadores foram selecionados e rigorosamente treinados para compor a equipe definitiva, utilizando-se como critérios o poder discriminativo, reprodutibilidade e consenso dos provadores entre si. Foram gerados 12 termos descritores pelo método de rede. A intensidade de cada descritor foi avaliada em cada amostra por escala não estruturada de 10 cm. Os dados foram analisados por ANOVA, teste de Tukey e análise de componentes principais. O salame com óleo essencial de coentro (T3) apresentou menor sabor ranço e odor ranço, enquanto o controle (T1), apresentou valores altos para estes atributos sensoriais. Para brilho, T4 apresentou o melhor resultado. Para os demais atributos, T1, T2, T3 e T4 ficaram semelhantes.

The descriptive terminology and sensory prolife of four samples of Italian salami were determined using a methodology based on the Quantitative Descriptive Analysis (QDA). A sensory panel consensually defined sensory descriptors, their respective reference materials, and the descriptive evaluation ballot. Twelve individuals were selected as judges and properly trained. They used the following criteria: discriminating power, reproducibility, and individual consensus. Twelve descriptors were determined showing similarities and differences among the Italian salami samples. Each descriptor was evaluated using a 10 cm non-structured scale. The data were analyzed by ANOVA, Tukey test, and the Principal Component Analysis (PCA). The salami with coriander essential oil (T3) had lower rancid taste and rancid odor, whereas the control (T1) showed high values of these sensory attributes. Regarding brightness, T4 showed the best result. For the other attributes, T1, T2, T3, and T4 were similar.

Quatro formulações de salame tipo italiano foram produzidas: sem antioxidantes, com óleo essencial de coentro (0,01%), com BHT (0,01%) e outro com óleo essencial de coentro e BHT (0,005 e 0,005%). A atividade antioxidante dos salames foi avaliada pela oxidação lipídica, através das técnicas de índice de peróxidos e TBARS. O salame com o óleo essencial de coentro mostrou redução da oxidação lipidica e indicou aumento da vida útil do produto. O salame com óleo essencial de coentro e BHT, não mostrou sinergismo entre os antioxidantes. O salame utilizando BHT demonstrou menor atividade antioxidante que o salame utilizando óleo essencial de coentro.

Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the techniques of peroxide number and TBARS. The salami with the coriander essential oil exhibited reduction in lipid oxidation by increasing the shelf life of the product. The salami with the coriander essential oil and BHT showed no synergism between the antioxidants. The salami using BHT presented less antioxidant activity than that of the salami using coriander essential oil.

Com este estudo objetivou-se verificar o efeito da suplementação dietética do óleo essencial de orégano no desempenho e na ocorrência de diarréia em leitões recém-desmamados, bem como suas atividades antimicrobiana e antioxidante avaliadas in vitro. Foram comparados quatro tratamentos (dietas): controle negativo; controle positivo, 0,5% ZnO (preventivo diarréia) + 0,05% bacitracina de zinco (promotor de crescimento); ou com 0,003% de óleo essencial de orégano, combinado ou não ao preventivo da diarreia. O ganho de peso, consumo de ração e conversão alimentar foram avaliados dos 27 (desmame) aos 62 dias de idade dos animais, e a ocorrência de diarréia foi avaliada nos primeiros 14 dias de experimento. A dieta controle positivo e aquela com óleo de orégano + óxido de zinco foram as que proporcionaram o melhor desempenho zootécnico. O número de leitões que apresentaram diarréia, assim como a duração da diarréia, foi menor nos animais que receberam as dietas controle positivo e óleo + óxido de zinco. O óleo de orégano teve ação bacteriostática in vitro sobre todos os microorganismos testados e ação bactericida contra quatro bactérias. A atividade antioxidante in vitro do óleo de orégano foi de 98,88% pela metodologia do sistema β-caroteno/ácido linoléico, e de 174,17 mg/mL pelo método de DPPH, expresso em CE50. O óleo de orégano apresenta potente efeito antioxidante e forte atividade antimicrobiana, mas não melhora o desempenho zootécnico nem é eficaz na prevenção de diarréia em leitões recém-desmamados.

This study aimed to investigate the effect of dietary supplementation of oregano essential oil on the performance and on the occurrence of diarrhea in weanling pigs, as well as its antioxidant and antimicrobial activity evaluated in vitro. It was compared four treatments (diets): negative control; positive control, 0.5% ZnO (preventive diarrhea) + 0.05% zinc acitracin (growth promoter); or 0.003% of essential oil of oregano, combined or not with preventive of diarrhea. Weight gain, feed intake and feed conversion were evaluated from 27 (weaning) to 62 days of age of the animals, and the occurrence of diarrhea was evaluated on the first 14 days of the experiment. The positive control diet and the oregano oil + zinc oxide diet were the ones that provided the best zootechnical performance. The number of piglets with diarrhea, as well as the duration of diarrhea, were lower in animals fed positive control and oregano oil + zinc oxide diets. Oregano oil had in vitro bacteriostatic action on all the tested microorganisms and bactericidal action against four bacteria. The in vitro antioxidant activity of oregano oil was 98.88% through linoleic acid/β-carotene system methodology, and 174.17 mg/mL by the DPPH method, expressed as CE50. Oregano oil shows potent antioxidant effect and a strong antimicrobial activity, however, it does not improve the zootechnical performance neither it is efficient in preventing diarrhea in weanling pigs.

Foi avaliada a atividade antioxidante pelo Sistema β-caroteno/Ácido Linoleico, ensaio do radical DPPH• (2,2-difenil-1-picrilhidrazila), do extrato bruto (EB) e frações hexânica (FH), clorofórmica (FC) e acetato de etila (FA) das pimentas malagueta (C. frutescens), cambuci (C. baccatum var. pendulum), cumari (C. baccatum var praetermissum) e pimentão magali (C. annuum var. annuum). As concentrações de capsaicinoides e de fenólicos totais presentes nas pimentas também foram determinadas. Os resultados obtidos demonstraram que as FC e FA das pimentas apresentaram maior concentração de fenólicos totais e capsaicinoides, sendo que a pimenta cumari foi a espécie com maior concentração destes compostos. A melhor atividade antioxidante pelo Sistema β-caroteno/Ácido Linoleico, foi obtida para o EB e FA da pimenta cambuci, seguida do EB da pimenta malagueta. Pelo método DPPH a FC e FA apresentaram menores valores de EC50, sendo a pimenta cumari e cambuci as mais efetivas. Estes resultados demonstram que as pimentas cumari, cambuci e malagueta podem ser utilizadas como agentes antioxidantes naturais em alimentos.

The antioxidant activity was evaluated by the β-Carotene/Linoleic Acid System, DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical assay, to the crude extract (EB) and fractions hexanic (FH), chloroformic (FC), and ethyl acetate (FA) of malagueta peppers (C. frutescens), cambuci (C. baccatum var. pendulum), cumari (C. baccatum var praetermissum), and pepper magali (C. annuum var. annuum). The concentration of total phenolics and capsacinoids present in the peppers was also determined. The results showed that the FC and the FA peppers showed higher concentrations of total phenolics and capsacinoids, and that the cumari pepper was the species with higher concentrations of these compounds. The best antioxidant activity according to the β-Carotene/Linoléico Acid System were obtained for the EB and the FA cambuci pepper, followed by the EB malagueta pepper. According to the DPPH method, the FC and FA showed lower values of EC50, and the cumari and cambuci peppers were the most effective. The results show that cumari, cambuci, and malagueta peppers can be used as natural antioxidant agents in food.