Efeito da adição de óleo essencial de Origanum vulgar e Ocimum gratissimum L. no perfil lipídico da gordura de palma usada em fritura de batata tipo chips

The objective of this study was to determine the antioxidant effect of essential oregano and alfavaca oil on the fatty acid profile of palm oil, used in industrial potato chips processing, aiming to reduce the oxidative state of palm oil. Essential oregano oil was obtained from industrial residues and commercial essential oregano oil was also acquired. The antioxidant activity of Oregano’s essential oil was taken by DPPH method. The DPPH analysis of the essential oil of oregano residue resulted in an IC50 of 797.04 mg.mL-1 and the essential oil of commercial oregano was 424.25 mg.mL-1. Regarding the content of total phenols, the essential oil of commercial oregano showed 0.167 ± 0.058 ug EAG.g-1. Based on these results, concentrations of 50, 100 e 150ug.g-1 of commercial oregano essential oil was added to palm oil and the fatty acid profile was determined by gas cromatography. Analysis were done with palm oil without being used in frying processes and without added essential oil, as well as with the different essential oil concentrations submitted at three frying processes at one single day. In the second part of the project, the effect of oreganos’s comercial essential oil compared to alfavacão essential oil, at the concentration of 100ug.g-1 in palm oil, and submitted to three frying processes during eleven cycles, was studied. The lipid profile was similar to that described in the literature, which an increase in the number of frying times caused a polyunsaturated fatty acids decrease and, therefore, a proportional increase in saturated fatty acids. It was noted an increase in the amounts of total saturated fatty acids from 43.36% (control) to 43.60% (palm oil with essential oil after 11 frying cycles at the concentration of 100ug.g-1). This fact proves that during the frying process, there is an increase in the rate of formation of saturated fatty acids. However, the addition of oregano essential oil did not provide significant change in the fatty acids of palm oil used in frying process of potato chips. The addition of oregano essential oil in a concentration of 100 ug./mL-1 until the third frying cycle showed a reduction effect of trans fatty acid formation. Although, during 11 frying cycles it was not noticed the essential oil effect under trans fatty acid formation. It can be suggested that this factor may be correlated to the frying time, which may not have been sufficient for significant formation of saturated and trans compounds.

Caracterização da fração de óleo de café extraido de grãos sadios, verdes e preto-verdes, e a influência na adição deste na sensorial de café liofilizado

The application of roasted coffee oil directly on freeze dried soluble coffee is used to minimize the formation of fine poder which adhere on the glass packaging, which results in a negative visual appearance, as well as contributes to the aromatic impact when opening the packaging. The coffee oil is considered a high cost product obtained from Arabica coffee beans, previosly selected and roasted, by mechanical press. In Brazil the coffee culture and marketing results in the selection of the beans by type of defects and beverage, the volume of exportation works with types of coffee beans with low quantity of defects resulting in a large volume of defective coffee beans trading on the domestic market. Nevertheless, coffees which present defective grains like green, black-green beans present differences in the final flavor of the roasted coffees. The aim of this study was to evaluate the chemical composition of the oils extracted from grains classified as normal, green and black-green, at natural and roasted conditions. The oil was obtained by cold extraction using solvents of different polarities, and yield was calculated as well as its fatty acid composition. The oil of the roasted defective coffee grains was also used to prepare drinks of lyophilized soluble coffee in order to verify if jugdes were able to differenciate the sensory caracteristics of the beverages, in comparison to the product prepared using commercial oil obtained by mechanical pressing. Samples of oil obtained from defective grains showed similar extraction yields compared to hot extraction. Cromatographs of oils of the deffective grains did not showed differences compared to normal grains. In relation to the sensory analysis of the soluble coffee beverages, it was verified that when applying oils of light roasted black-green beans or oils of medium and dark roasted green beans obtained with rapid process, judges had more difficulties to distinguish differences between samples. Economic viability demonstrated that with the actual prices of the coffee beans, the use of defective beans could reduce in 64% the costs of the raw beans.

Atributos do solo sob modelos em estágio inicial de restauração de floresta subtropical

The replacement of native vegetation by other land uses is one of the main degrading ecosystem agents, being the most important component of terrestrial environments, natural or with different levels of human disturbance, besides being the main substrate used by plants to obtain conditions soil for its development. In this context, there is the need to adopt the use and sustainable management of land systems. The study aimed to evaluate what is forest restoration system more efficient degraded areas, based on the potential recovery of physical, chemical, carbon and biological activity in the soil. The work was conducted in a forest restoration area UTFPR- Campus two neighbors, whose experiment was established in October 2010. The experimental design is completely randomized, with four replications and experimental plot of 40 m wide by 54 m long ( 2160 m2) were collected and six sampling points per plot. The soil is classified as a Typic. The models evaluated are: 1 - natural or passive regeneration; 2 - Nucleation; 3 - Planting trees in the total area under lines fill and diversity (total planting); 4 - Reference area (forest). The collection of soil samples in layers of 0.0-0.05, 0.05-0.10, 0.10-0.20 and 0.20-0.40 m was carried out in October 2013 and evaluated physical attributes of texture, bulk density, total porosity, microporosity and soil macroporosity and stability of water in households, chemical properties, and total organic carbon (TOC) and physical particle size fractionation and soil biological activity. To find the best forest restoration model, we designed a Restoration Quality Weighted Index for each variable analyzed. Natural regeneration and total plantation showed generally better soil aggregation over 0.10 m and nucleation volume of similar porosity the forest for these layers. There were no differences between the models below 0.10 m for the variables aggregation and soil porosity. The nucleation template had the lowest bulk density, but being greater than the density in the layer forest 0.05-0.10 m, however, was similar to below 0.10 m above the ground. The models had chemical properties similar to or greater than the forest. The forest had the highest stock of COT and carbon associated with minerals (CAM), but natural regeneration was similar to the particulate organic carbon (POC) in the superficial layers of the soil (0-0.10 m), below 0, 10 m, the forest showed higher stock of COT and COP on the ground. The highest peak of C-CO2 emissions occurred in the 28-35 day range where the total plantation was similar to forest. After four years of experiments, it was found that the effect of restoration methods on physical attributes and soil carbon restricted to 0.10 m deep.

Programa pró-equidade de gênero e raça da Prefeitura Municipal de Curitiba: estratégia para superar a divisão sexual de trabalho em uma instituição pública?

The objective of this study was to analyze if the pro equity program of gender and race in the PMC, changed the perception of the servants on the conception of sexual division of labor. The sexual division of labor is the concept that allows identifying and understanding the hierarchical relations (principal of hierarchization) based on the attribution of social and economic value most male occupations in relation female, besides that, considerers the female work‟s secondary and her salary supplement to the family income. And the principle of separation identifying the places occupies by man and woman in the institution (productive, reproductive, and domestic work) agreeing with the historical and social construction that associates woman to occupational sectors like “mastertship”, nursering and social assistance, considered an extension of the family functions like taking care and family affections. And the man is associate to engineer, technology information and occupations related to exact science all professions associate to reason, creating a bias of gender in labor relations. To identify possible inequalities of gender in the work ambiance, I have compared the initial basic duration of some careers, the ascension process to higher positions and the salary that both servants and servers in the PMC. Was also investigated the perception of implements and beneficiaries of the program, over the sexual labor division. The methodology used for conduct the investigation was the qualitative research interpretive character using the structured and semi structured interviewed as instruments of data collect. The interview was divided in two groups, to follow: a) implements of pro-equity program of gender and race and b) professors and engineers beneficiaries. The analyzes of documents provided by the Secretaria de Politícas para as Mulheres da Presidência da República and by the PMC complemented the investigative path of this research. Bring as result a perception of beneficiaries servants and implementing on a policy which provides for cultural changes in the institution and in the management of people. It should be noted that the program foresees that in its objectives identify the discriminatory relations of race, sexual orientation, generation and disable person who were not examined in this study. Factor that enables the continuation of the investigation process and is a suggestion for a future research.