Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Cajá-manga (Spondias cytherea) is a fruit with intense aroma and a sweet sour taste, thus being very appreciated. Its peel, in spite of being more fibrous, is tender and many times consumed with the pulp. The peel is a part of foods normally discarded, but many times, it is rich in taste and fibers, representing an option at the elaboration of new foods. Since there are no reports in the literature on the use of cajá-manga peel for jelly making, this work had the purpose of developing and evaluating this product. Based on the results, it was noted that the peels presented higher contents of protein, lipids, ashes, food fiber, total carbohydrates and pectin, and lower content of moisture, when compared to the pulp. The peel and the pulp (control) jellies presented the following physical-chemical characteristics: moisture, 29.5 and 34.2%; proteins, 0.19 and 0.27%; lipids, 0.11 and 0.16%; total sugars, 56.5 and 65.5%; and total soluble solids, 69 and 66 ºBrix, respectively. The sensory analysis indicated that the product elaborated from the peel presented satisfactory acceptance for all the assessed attributes: appearance, color, odor, texture, taste and global evaluation. It is concluded that the total substitution of the pulp by the peel in the formulation, results in a product with good nutritional value with no sensory damages.

Physiochemical analysis and centesimal composition of Pleurotus ostreatus mushroom grown in residues from the Amazon

The objective of the present work was to evaluate the nutritional composition of mushrooms produced in alternative substrates in agricultural and agro-industrial residues from the Amazon. C, N, pH, moisture, soluble solids, protein, lipids, total fibers, ashes, carbohydrates and energy were determined. Substrates were formulated from Simarouba amara Aubl. and Ochroma piramidale Cav. ex. Lam. Sawdust and from Bactris gasipaes Kunth and Saccharum officinarum stipe. Results showed that the nutritional composition of P. ostreatus varied according to the cultivation substrate and that it can be considered important food due to its nutritional characteristics such as: high protein content; metabolizable carbohydrates and fiber; and low lipids and calories contents.

Histochemistry and morphoanatomy study on guava fruit during ripening

Guava (Psidium guajava L.) is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0) and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days) were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red) observed under an optic microscope and a scanning electron microscope. Ruthenium red showed a high amount of pectin in the cell wall on day zero as well as its decrease in the wall during ripening and its accumulation in the central area of the cell. Scanning microscopy showed loss of the cell structure during ripening. Those observations suggest that the pectin is the main polymer responsible for firmness maintenance in the guava fruit.

Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour

Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g- 1 of dry matter - DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.

Bioactive compounds and acceptance of cookies made with Guava peel flour

The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality.

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

The Brazilian Savannah, known as "Cerrado," has an extensive biodiversity, but it is under explored. Among the native vegetables is the jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), a legume with great potential for exploration for its content of dietary fiber. Legumes are an important source of nutrient compounds, such as phenolic compounds and vitamins that have antioxidant properties. This study aimed at determining the chemical composition and antioxidant activity of the jatobá flour. The jatobá flour showed high fiber content (insoluble and soluble fiber 47.8 and 12.8 g.100 g- 1, respectively), significant amounts of carotenoids such as beta-carotene and lutein, and some minerals such as calcium: 145 mg.100 g- 1, magnesium: 125 mg.100 g- 1, and potassium: 1352 mg.100 g- 1. The jatobá flour extracted with different solvents (water, methanol, and acetone) exhibited antioxidant activity by the DPPH, FRAP, and ORAC methods. The solvent used in the extraction affected the total phenolic content and antioxidant activity. Acetone extraction produced the best results. Therefore, the jatobá flour is an ingredient that can be used to develop new products with properties that promote health.

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Abstract Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GABA loss in germinated legumes and sesame. The highest GABA content was found in germinated mung bean, (0.8068 g kg-1, 24 h incubation) followed by germinated soybean, germinated black bean and soaked sesame. Beside GABA, dietary fiber content also increased in all grains during germination where the insoluble dietary fiber fractions were always found in higher proportions to soluble dietary fiber fractions. Our results also confirmed that germinated mung bean is a rich source of GABA and dietary fibers. Microwave cooking resulted in the smallest loss of GABA in mung bean and sesame, while steaming led to the least GABA content loss in soybean and black bean. Therefore microwave cooking and steaming are the most recommended cooking processes to preserve GABA in germinated legumes and sesame.

Plasmodium falciparum infection in pregnant women attending antenatal care in Luanda, Angola

INTRODUCTION: Malaria during pregnancy remains a serious public health problem. The aim of this study was to establish the prevalence and possible risk factors for malaria in pregnant women attending antenatal care at Augusto Ngangula Specialized General Hospital in Luanda, Angola. METHODS: Pregnant women (679 total) who attended antenatal care from April to September 2008 were included in the study after signing informed consent. For each participant, the social-demographic profile and malaria and obstetric histories were investigated via a questionnaire. Diagnosis was made by optic microscopy, and hemoglobin concentration measured. The associations between age, parity, gestational age, residence, schooling, malaria during gravity, anemia and treatment with incidence of Plasmodium falciparum infection were analyzed through logistic regression. RESULTS: During the period of study, 74 (10.9%) out of 679 women were infected by P. falciparum. The average concentration of hemoglobin was 11.1 ± 0.07g/dL, and there were significant associations between the history of malaria during pregnancy, P. falciparum infection (p<0.01) and anemia at the time of observation (p<0.001). CONCLUSIONS: Previous history of malaria during pregnancy represents a risk factor for current infection and anemia was an important complication associated with malaria, even in women who were treated with sulfadoxine-pyrimethamine during pregnancy.

Onchocerciasis in Ecuador: changes in prevalence of ocular lesions in Onchocerca volvulus infected individuals over the period 1980-1990

Trends in prevalence rates of onchocercal ocular lesions were examined over the period 1980 to 1990 using data from two cross-sectional surveys. There was evidence for increasing prevalence of anterior chamber microfilariae, iridocyclitis, optic atrophy, and chorioretinopathy. Large increases in prevalence, in particular, were seen for posterior segment lesions: optic atrophy increased from 2.7% to 6.4% and chorioretinopathy from 8.8% to 35.6%. Greatest increases in these lesions were seen in the Chachi which was attributed to the large increases in prevalence of microfilariae in the anterior chamber particularly in those aged 30 years or greater. The study findings suggest that ocular onchocerciasis is evolving in parallel with the well documented parasitological changes.

Scolex Morphology of Proteocephalid Cestodes Parasites of Neotropical Freshwater Fishes

The morphology of the scolices and metascolices of 29 proteocephalid species, parasites of freshwater fishes from Brazil was compared by using scanning electron microscope, light and laser microscopy. The following species were evaluated: Proteocephalus vazzolerae, P. piramutab, Robertiella paranaensis, Travassiella avitellina, Monticellia loyolai, M. spinulifera, M. belavistensis, Houssayela sudobim, Zygobothrium megacephalum, Gibsoniela mandube, Cangatiella arandasi, Nomimoscolex sudobim, N. lopesi, N. admonticellia, N. piraeeba, N. pirarara, Harriscolex kaparari, Crepidobothrium eirasi, Spatulifer rugosa, Megathylacus brooksi, Choanoscolex abscisus, Amphoteromorphus peniculus, A. piraeeba, Paramonticellia itaipuensis, Peltidocotyle rugosa, Othinoscolex lenha, Rudolphiella rugata, R. piranabu, Jauella glandicephalus. Some features as overall shape of scolex, suckers, apical sucker, frontal glands and several kinds of metascolex were analyzed. The taxonomic importance of scolex and metascolex is discussed.

Elephant grass genotypes for bioenergy production by direct biomass combustion

The objective of this work was to evaluate elephant grass (Pennisetum purpureum Schum.) genotypes for bioenergy production by direct biomass combustion. Five elephant grass genotypes grown in two different soil types, both of low fertility, were evaluated. The experiment was carried out at Embrapa Agrobiologia field station in Seropédica, RJ, Brazil. The design was in randomized complete blocks, with split plots and four replicates. The genotypes studied were Cameroon, Bag 02, Gramafante, Roxo and CNPGL F06-3. Evaluations were made for biomass production, total biomass nitrogen, biomass nitrogen from biological fixation, carbon/nitrogen and stem/leaf ratios, and contents of fiber, lignin, cellulose and ash. The dry matter yields ranged from 45 to 67 Mg ha-1. Genotype Roxo had the lowest yield and genotypes Bag 02 and Cameroon had the highest ones. The biomass nitrogen accumulation varied from 240 to 343 kg ha-1. The plant nitrogen from biological fixation was 51% in average. The carbon/nitrogen and stem/leaf ratios and the contents of fiber, lignin, cellulose and ash did not vary among the genotypes. The five genotypes are suitable for energy production through combustion.