Ocorrência e atividade biológica de quassinóides da última década

Quassinoids, the bitter principles of the Simaroubaceae family, are a group of structurally complex and highly oxygenated degraded triterpenes. They are divided into five groups according to their basic skeleton, C-18, C-19, C-20, C-22 and C-25. In recent years, attention has been focused on quassinoids because several of them have shown promising biological activities. This paper features a review of some characteristics of these compounds, updating known information with discoveries from the last decade and covering chemical structures, basic skeletons, occurrence in genus and species, besides detailed studies of biological activities such as antitumor, antimalarial, phytotoxic, antifeedant, insecticidal, anti-inflammatory and antiulcer.

Quinina: 470 anos de história, controvérsias e desenvolvimento

After 470 years, a history of development, international seed smuggling and scientific development that caused deep changes in our society, has reached an end. In 1638, the countess of Chinchón contracted a disease while in the Amazon rain forest and was healed by a potion used by the native inhabitants. In 1856, William H. Perkin while attempting to obtain synthetic quinine, discovered the mauveína, a molecule that changed the world. The synthesis of quinine was also the subject of a bitter controversy among two excellent scientists of the 20th century. During centuries, quinine was the only hope against malaria disease and its exploration almost extinguished the Cinchona tree.

Sintomas atípicos em frutos de meloeiro e de melancia ocasionados por Watermelon mosaic virus-2

The Northeast of Brazil presents great potencial for melon (Cucumis melo) and watermelon (Citrullus lanatus) production. Melon fruit with white spots and watermelon fruits showing chlorotic spots were demonstrated to be caused by Watermelon mosaic virus-2, through indirect enzyme linked-immuno sorbent assay.

Response of cucurbit species to Rotylenchulus reniformis

The state of Rio Grande do Norte is the major melon (Cucumis melo) producer in Brazil and the reniform nematode Rotylenchulus reniformis has become increasingly important due to damages to that crop and the lack of resistant cultivars and effective control measures. Under these circumstances, eight cucurbit genotypes were screened for resistance or tolerance to a population of R. reniformis in naturally infested field soil, under greenhouse conditions. A high reduction in shoot mass was found in all infected genotypes. Watermelon (Citrullus lanatus) cv. Sugar Baby showed the lowest rate of nematode reproduction.

Análise do progresso e danos causadas pelo amarelão do meloeiro

A análise do progresso do amarelão do meloeiro causado pelo Melon Yellowing-associated Virus (MYaV) e os danos causados por essa doença na produção e no teor de sólidos solúveis totais de frutos do meloeiro foram estudadas em dois híbridos (Aclain e Frevo), sob condições naturais de infecção, em um plantio comercial no município de Russas, Ceará. As plantas foram monitoradas durante todo o ciclo quanto à incidência. Ao final do ciclo, os frutos foram colhidos, pesados e o teor de sólidos solúveis foi estimado. Foram avaliados os modelos linear, exponencial, monomolecular, logístico e de Gompertz quanto ao máximo ajuste aos dados obtidos. O modelo monomolecular revelou a maior ajuste na descrição da epidemia em ambos os híbridos com base no coeficiente de determinação e no quadrado médio do resíduo, embora no híbrido Aclain o modelo de Gompertz também tenha descrito muito bem a epidemia. O peso e o teor de sólidos solúveis dos frutos não foram afetados pelo amarelão nos híbridos estudados.

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and, despite the differences in the formulations, the light ketchup sweetened with aspartame was the one that presented properties most similar to those of the traditional ketchup.

Chemical pattern of brazilian apples: a chemometric approach based on the Fuji and Gala varieties

The chemical composition of apple juices may be used to discriminate between the varieties for consumption and those for raw material. Fuji and Gala have a chemical pattern that can be used for this classification. Multivariate methods correlate independent continuous chemical descriptors with the categorical apple variety. Three main descriptors of apple juice were selected: malic acid, total reducing sugar and total phenolic compounds. A chemometric approach, employing PCA and SIMCA, was used to classify apple juice samples. PCA was performed with 24 juices from Fuji and Gala, and SIMCA, with 15 juices. The exploratory and predictive models recognized 88% and 64%, respectively, as belonging to a mixed domain. The apple juice from commercial fruits shows a pattern related to cv. Fuji and Gala with boundaries from 0.18 to 0.389 g.100 mL-1 (malic acid), from 8.65 to 15.18 g.100 mL-1 (total reducing sugar) and from 100 to 400 mg.L-1 (total phenolic compounds), but such boundaries were slightly shorter in the remaining set of commercial apple juices, specifically from 0.16 to 0.36 g.100 mL-1, from 9.25 to 15.5 g.100 mL-1 and from 180 to 606 mg.L-1 for acidity, reducing sugar and phenolic compounds, respectively, representing the acid, sweet and bitter tastes.

Starch edible coating of papaya: effect on sensory characteristics

The coating of papayas with Cassava Starch (CS) and carboxymethyl starch (CMS) is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5%) on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating) using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general, appearance was more affected by the coatings than flavor. Fruits coated with 3 and 5% of both coatings kept the green color longer than the other coating’s concentrations, and at 5% the color of the fruits was less uniform on the last evaluation day. The 3 and 5% CS coating gave greater brightness to the fruits. 5% CMS favored the presence of fungi and damaged the fruit surface at the 14th day of storage. The CS coating at 5% presented peeled surface during all experimental time. Changes in fruits’ flavor were perceived at the 12th and 14th days of storage. A less characteristic flavor and a bitter taste were noticed in the fruits coated with CS and CMS at 5% at the 12th day of storage.

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve trained panelists using quantitative descriptive analysis (QDA). Consumer tests were performed with 112 smokers and 112 nonsmokers. Partial least squares regression analyses was used to identify the drivers of acceptance and rejection of the grape nectars among the two consumer groups. According to the QDA, the samples differed regarding six of the nineteen attributes generated. The absolute averages of the affective test were lower in the group of smokers; possibly because smoking influences acceptance and eating preferences, especially with regard to sweet foods. The results showed that the grape flavor was the major driver of preference for acceptance of the nectar, while astringency, wine aroma, bitterness and sweetness, and bitter aftertaste were drivers of rejection in the two groups of consumers, with some differences between the groups.