Laboratorio Of Tecnologia Of Alimentos
Laboratorio Of Tecnologia Of Alimentos
dos Santos J.L.V.,Laboratorio Of Tecnologia Of Alimentos |
de Resende E.,Laboratorio Of Tecnologia Of Alimentos |
Martins D.R.,Laboratorio Of Tecnologia Of Alimentos |
de Gravina G.A.,Laboratorio Of Engineering Agricola |
And 2 more authors.
Revista Brasileira de Engenharia Agricola e Ambiental | Year: 2013
In this study the fruit quality was characterized at different harvest points for storage of varieties of passion fruits: BRS Gigante Amarelo, BRS Ouro Vermelho and BRS Sol do Cerrado. The physical characteristics of fruits (appearance, mass loss and peel color) and chemical parameters of juice (content of acidity, pH, ascorbic acid, total soluble solids, total soluble sugars and reducing sugars) were characterized. The method of Simple Random Sampling (SRS) was applied, with 0.05 level of signifcance, and means were compared using the "t" Test for Confdence Intervals. Fruits harvested in the early ripening stages showed a higher mass loss as well as the worst juice quality. It was concluded that fruits of different cultivars harvested in summer seasons must present at least 55% of yellow peel color to render the lower mass loss, the best quality of juice and to extend the storage time.
Santos M.M.P.,Laboratorio Of Tecnologia Of Alimentos |
Vieira-Da-Motta O.,Laboratorio Of Sanidade Animal |
Vieira I.J.C.,State University of Norte Fluminense |
Braz-Filho R.,State University of Norte Fluminense |
And 5 more authors.
Journal of Natural Medicines | Year: 2012
The inhibitory effects of the ethyl acetate extract and capsaicin (1) and dihydrocapsaicin (2) isolated from fruits of Capsicum annuum chili pepper type, and synthetic capsaicinoid derivatives (N-(4-hydroxyphenylethyl)decamide (3), (E)-N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethylocta-2,6-dienamide (4), 4-hydroxy-3-methoxy-N-((E)-3, 7-dimethylocta-2,6-dienyl)benzamide (5) andN-(4-hydroxy-3-methoxybenzyl)decamide (6) at different concentrations were evaluated against Streptococcus mutans. The minimum inhibitory concentration at which the ethyl acetate extract prevented the growth of S. mutans was 2.5 mg/mL; those of the isolated compounds 1 and 2 were 1.25 μg/mL, while 3 was 5.0 μg/mL, and 4, 5 and 6 were 2.5 μg/mL, respectively. © The Japanese Society of Pharmacognosy and Springer 2011.
Riquelme R.,Laboratorio Of Investigaciones Piscicolas |
Berradre M.,Laboratorio Of Alimentos |
Paez G.,Laboratorio Of Tecnologia Of Alimentos |
Sulbaran B.,Laboratorio Of Alimentos
Revista de la Facultad de Agronomia | Year: 2013
The content of catechins and total polyphenols in must, Vitis vinifera, var Tempranillo was evaluated, subjected to different heat treatments and the treatment effect on the catechin ́s content and polyphenols in the wine obtained and stored in 20, 40 and 60 days, to control the oxidation of musts. The heat treatments were applied to the wort in temperatures of 45oC, 55oC and 65oC for 2 and 5 minutes. The content of catechins and polyphenols was determined by spectrophotometry, the first one at a wavelength of 500 nm, and the second using the Folin-Ciocalteau ́s method at a wavelength of 765 nm. The results were analyzed through the design of repeated measurements to a significance level of 1%. It won a highly significant effect of storage time on the content of catechins and total polyphenols. There was also significant interaction between the concentration of polyphenols total storage time and temperature, as well as between the concentration of polyphenols total storage time and time of heat treatment. The best combination of time-temperature ensures that the control of the oxidation of polyphenols and catechins was achieved with 5min at 65oC.
Gutierrez R.M.P.,Laboratorio Of Investigacion Of Productos Naturales |
Navarro Y.T.G.,Laboratorio Of Tecnologia Of Alimentos
Pharmacognosy Magazine | Year: 2010
Satureja Macrostema is used both as a functional food and as a drug. In this study, the antioxidative potential of the methanol extract of Satureja Macrostema (SM) was evaluated using various antioxidant assays, including DPPH, superoxide, nitric oxide (NO), hydroxyl radical scavenging and iron-chelating activity. Total phenolic and flavonoid content of SM was also determined by a colorimetric method. The extract exhibited powerful free radical scavenging, especially against DPPH, hydroxyl radical scavenging and iron-chelating activity as well as a moderate effect on NO and superoxide anions. The protective effects of methanol extract of SM were studied in carbon tetrachloride-reduced biochemical markers of hepatic injury such as glutamate pyruvate transaminase (SGPT), serum glutamate oxalaoacetate transaminase (SGOT), alkaline phosphatase (ALP), serum bilirubin, cholesterol alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels. The increased level of HDL demonstrated dose dependant reduction in the in vivo peroxidation induced by CCl4. SM could protect from paracetamol-induced lipid peroxidation eliminating the deleterious effects of toxic metabolites from paracetamol. Degree of protection was measured by using biochemical parameters such as serum transaminase (GOT and GPT), alkaline phosphatase (ALKP) and bilirubin. Hexane and chloroform extracts did not show any effects. Results obtained in the present study suggest that S. Macrostema elicits hepatoprotectivity through antioxidant activity on carbon tetrachloride- and paracetamol-induced hepatic damage in rats.
PubMed | Laboratorio Of Tecnologia Of Alimentos
Type: Journal Article | Journal: Journal of natural medicines | Year: 2012
The inhibitory effects of the ethyl acetate extract and capsaicin (1) and dihydrocapsaicin (2) isolated from fruits of Capsicum annuum chili pepper type, and synthetic capsaicinoid derivatives (N-(4-hydroxyphenylethyl)decamide (3), (E)-N-(4-hydroxy-3-methoxybenzyl)-3,7-dimethylocta- 2,6-dienamide (4), 4-hydroxy-3-methoxy-N-((E)-3, 7-dimethylocta-2,6-dienyl)benzamide (5) andN-(4-hydroxy- 3-methoxybenzyl)decamide (6) at different concentrations were evaluated against Streptococcus mutans. The minimum inhibitory concentration at which the ethyl acetate extract prevented the growth of S. mutans was 2.5 mg/mL; those of the isolated compounds 1 and 2 were 1.25 g/mL, while 3 was 5.0 g/mL, and 4, 5 and 6 were 2.5 g/mL, respectively.