Estudo dos compostos voláteis do alecrim utilizando as técnicas de microextração em fase sólida (SPME), hidrodestilação e extração com fluído supercrítico (SFE)

Resumo não disponível.

Os processos comunicacionais na festa de São Sebastião Bairro do Alecrim Natal/RN

Parties are one of the most communicative languages, full of contents and symbolic meanings. The devotion to the saints is a kind of communication. In this thesis communicational processes, its languages and its flows are sought at the Saint Sebastian s party, at Alecrim neighborhood, in Natal/RN. The view is focused on the individuals and collective behaviors, in a dynamic which involves the saint s interlocutors at the party space, which supports the pre-novena, the novena and the procession. It tries to show through observation, ethnography and interviews the elements that composes the symbolic language present on the gestures, on the performances and bodies movements, on the clothing colors, as well as on what is said orally or in silence, on the spontaneous prayers or pre-elaborated ones, on the written messages that the devout addresses to the saint at the patron s festivity

A reafirmação do bairro:um estudo geo-histórico do bairro do Alecrim na cidade de Natal-RN

By the end of the 21st Century, economy globalization trends to show a velocity process through which market being expanded characterized by an intense going on of the internationalization of finance, after that marginalizing the periphery of the social spaces. It is clear to see that this process occurred in those less developed countries happens in an accentuated way just because income distribution that is so regressive and also because the insufficient enclosing of the social programs, we find this situation in a big part of Brazilian cities. The marginalizing social economical process observed in Natal, a city located in the east coast part of Northeast region in Brazil and that owns a population upper to 778 thousand in habitants is nearly linked to the extension of goods and services commerce. The installation of new urban activities in the city pointed out tourist activity as the greater impulsive thing in the phenomenon promotion, most of them aiming to promote Natal to the national and international scenery. It privilege strongly in the South zone with economical implementations such as shopping s centers, supermarkets, and home buildings condominiums leading to a loss of functionality of some traditional district located in central areas of the city. Notwithstanding, some spaces, for instance Alecrim district officially created in 1911, has notably resisted to the expansion of the urban process pointed out in Natal in the last years. So that this put Alecrim District as a district with originally characteristics reaffirmed along the historical process form old times. The predominance of some residential characteristics such as the incidence of some villages and a concentration of a big and confuse popular commerce distributed along streets puts Alecrim District as a resistant space in Natal. The same way analyze Alecrim District under the prism of Historic Geography because we understand this way it accomplishes a fundamental role in the theoretical methodological development of our work, just when we analyze the time as a variant in our object of study. It is still inside this theoretical field that we carry out a brief reviewing about quarter/district definition, under the optic from several registered and scientific resources taken into account along this work, because we understand that it was necessary to think this important spatial unit especially to know exactly what we are referring to as a district and so we can reaffirm Alecrim as an important and traditional district to Natal and it has been resisting to spatial transformation verified in the last years in Natal city. To give support to our reflection we used methodological tools related to inhabitants lifestyles knowledge and also the study of Alecrim District as a space that promote a certain centrality in Natal as some indicators to keep original characteristics in the district in Natal

A construção e estruturação do território comercial no bairro Alecrim Natal/RN

The study done has as objective the comprehension of the constructed territorial spaces through the commercial perspective, because it is a social practice which enables the dynamic of the space and the appearing of territories. Related to the territory, we emphasized the interest for the idea of used territory treated by Milton Santos, because we agreed with him believing that is the use of the territory which warrants its legitimacy. Then, the spatial dimension chose concentrates itself into the district of Alecrim, localized at the east zone of Natal/RN, where it is recognized by its strong commercial dynamic which was built during years, facing some events which happened in the context of the city. However, this dynamic counts with a hard dichotomy which involves as the considered by the State formal activities, as the informal one. About the commerce of the district, it has characteristics into its activities whose make him to be considered popular, as by the existing products, as by the strong presence of informal workers that constitutes the district s landscape. The informal workers practice expresses one of the multiples constructed alternative territorialities. We believe that this fact has direct relation with the growing process of the exclusion from the formal jobs market. Still talking about the spatial dimension, this real example of the Alecrim district shows how the techniques changes, together with the capitalism process, may influence one entire spatial dynamic across years, involving many agents, since the transient people from somewhere, until the State. Shall the Geography understand the multiple forms from the space, face to the relations that occur into it and also how new territories have been built

Efeito do alecrim na defumação da carne de rã (Rana catesbeiana): características sensoriais, composição e rendimento

Este trabalho avaliou o efeito do alecrim na qualidade da carne de rã (Rana catesbeiana) defumada, por meio da análise das características sensoriais, da composição centesimal e do rendimento. Após o abate e a evisceração, as carcaças foram imersas em solução de salmoura (20%) numa proporção de 2:1 (volume da salmoura/peso). Posteriormente, elas foram banhadas em azeite e defumadas a uma temperatura de 50 a 90 °C. O delineamento experimental foi inteiramente casualizado, com 2 tratamentos (T1 = Carcaça de rã defumada com alecrim; T2 = Carcaça de rã defumada sem alecrim) com 16 repetições. Na análise estatística, foi utilizado o programa SAEG 2004, com 5% de significância. As carcaças defumadas apresentaram valores médios de proteína bruta (28,39%), lipídios totais (5,13%) e cinzas (2,79%) superiores comparados aos das carcaças in natura (23,41; 2,29 e 0,85%). Não houve efeito significativo do alecrim na composição centesimal. A carcaça de rã defumada com alecrim apresentou melhor aceitação quanto ao aroma. Nas demais características sensoriais, a presença do alecrim não interferiu nos resultados. A carne de rã pode ser defumada com e sem alecrim, sem interferir na aceitabilidade do produto.

Acao antioxidante de extratos de alecrim (Rosmarinus officinalis L.) em files de peixes da especie pacu (Piaractus mesopotamicus Holmberg)

The antioxidant effect of plant extract has been an interesting issue for many researchers in past few years. Spices have been identified as products with large amounts of antioxidants, and rosemary is one the most studied spice. Studies have shown evidences that population with high intake of these substances have less incidence of coronary heart disease. The objective of this work was verify the antioxidant action of the commercial rosemary oleoresin Herbalox® (used to feed the pacu (Piaractus mesopotamicus) fish. The juveniles pacu were fed with isocaloric and isoproteic diets, for two groups the lipid source was soybean oil and for the another it was corn oil. For each group of the different lipid sources, rosemary extract Herbalox® (were added in one lot and on the other which was used as control. The results showed that the addition of rosemary extracts to the ration protected them against peroxidation, when compared with the control, the lipid source also have influence on these protection.

Influência do alecrim (Rosmarinus officinallis L.) na atividade de água e oxidação lipídica de peixes de uma espécie de tilápia (Oreochromis ssp-var. vermelha Flórida) submetidos à salga

Salting have been a very utilized fish conservation method, however only in the last years the basic mechanism involved in salting fish has been understood. The objectives of this study were determine the addition in brine salt of rosemary leaves, rosemary extracts and tocopherol, and your action in the followed parameters: water activity (Aw), moisture, ash, salt content and TBARS. The results showed that the addition of antioxidants was difficulted the salt absorption, however didn't have differences between rosemary or tocopherol use. In the salting time of 3 hours the values of Aw and salt levels, was respectively: 0.77±0.01 and 14.42±1.69. for control treatment; 0.85±0.02 and 9.09±1.39for rosemary filtrate; 0.78±0.03 and 10.63±0.69 rosemary without filtrating and 0.85±0.02 and 11.96±1.78 tocopherol, showed that didn't grow indigenous bacterias. Lipid oxidation was evaluated by TBARS and the results showed the oxidative effect of salt and the pro oxidant effects of alls antioxidants used in brine salting.

Atividade antioxidante e antimicrobiana do alecrim (Rosmarinus officinalis L.) em filés de tilápia (Oreochromis ssp) salgados secos durante o armazenamento congelado

Rosemary (Rosmarinus officinalis L.) is a spice from Lamiaceae family known since ancient times because its medicinal effects and, currently, several studies have pointed its antioxidant and antimicrobian effects. Lipid oxidation is a problem in food production because proceed the lost of organoleptical and nutritional qualities so required in Market. Fish salting is an ancient conservation method that expect reduce water activity and, consequently, microorganism growth in food, except halophillic bacteria. In the meantime, the inconvenient of this procedure is that the salt accelerates tissue's lipid oxidation. The aim of this work was evaluate the antioxidative and antimicrobian effects by treatment and pre treatment with rosemary (Rosmarinus officinalis L.) aqueous extract in dry salted tilapia fillets, storaged in freezing temperatures. To follow the oxidative, dry salted tilapia fillets were treated or pre treated with rosemary natural extract and storage at -18°C for 240 days. Analisys of 2-thiobarbituric acid reactive substances (TBARS), soluble nitrogen in trichloroacetic acid (TCA), water activity and microbiology were done. The pre treatment (3.39±0,53) and the treatment with rosemary (3.31±0.79) had oxidative index twice lower than the control treatment (6.14±1.21) in the last time of the research. The microbiological rosemary analisys showed count levels of resistant microorganisms to salt (2.0×103CFU/g of sample), whom causes the initial fillets contamination. The microbiological counts remained invariable in all groups during storage periods.

Ação antioxidante de alfa-tocoferol e extrato de alecrim em óleo de soja submetido à termoxidação

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção de citocinas pró- e anti-inflamatórias por macrófagos estimulados in vitro com própolis, alecrim-do-campo, capim-limão e cravo-da índia

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Nanocompósitos com atividade antioxidante de amido de milho/isolado proteico de soro de leite/ óleo essencial de alecrim obtidos por extrusão termoplástica

In order to improve the quality and safety of food, the active packaging emerges as a new technology based on the release of composites beneficial to food products. Thus, biodegradable films incorporated with active substances have the function of acting as a barrier to external elements, protecting the product and increasing its shelf life. They are formulated from proteins, polysaccharides, lipids or from the combination of these compounds. However, there is a need to improve the performance properties of these packages. Nanotechnologies, then, emerges with the study of many nanoparticles as additives to modify the performance of biodegradable polymers. With this, we aimed at developing and active antioxidant film of corn starch blenders and whey protein isolate with rosemary essential oil or microcapsules of rosemary essential oil reinforced with sodium montmorillonite (MMTNa + ) nanoparticles by extrusion. The films were developed and characterized in a first stage for the selection of the best polymeric blender using the following analyses: water vapor permeability (WVP), machanical properties; optical, thermogravimetry (TG), differential scanning calorimetry (DSC), x-ray diffraction (XRD) and scanning electron microscopy (SEM). In the second stage, montmorillonite clay nanoparticles and rosemary essential oil were added as reinforcement to evaluate its antioxidant effect. In a third stage, we studied the addition of microcapsules of rosemary essential oil (MR) as a form of protecting the active agent and its antioxidant potential in the films. The results indicate that the development of p olymeric blender with 30% of corn starch substitution is the most indicated for future work. The addition of rosemary essential oil or microcapsule of rosemary essential oil allowed for the obtaining of nanocomposites with antioxidant potential for application in food packages.

Ação do extrato de alecrim e fontes de óleo na qualidade de filés de tilápia do Nilo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Preparado biodinâmico, épocas de colheita, temperaturas de secagem, tempo de armazenamento e tipos de embalagem na produção e conservação de alecrim (Rosmarinus offinalis L.)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência de fungos micorrízicos arbusculares associa- dos ou não a Fusarium oxysporum Schecht. sobre plantas de alecrim (Rosmarinus officinalis L.) e manjericão (Ocimum basilicum L.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)