Compostos fenólicos e capacidade antioxidante em frutos de tomateiros mutantes fotomorfogenéticos

Phenolic compounds and antioxidant capacity are defense mechanisms of plants against the oxidative stress damage. Phenolic compounds are synthesized through the phenylpropanoid pathway, where the enzyme phenylalanine-ammonia-lyase plays a key role and it is influenced by light and photoreceptors such as phytochromes. The present research aims to evaluate the phenolic compounds content and antioxidant capacity of the wild Micro-Tom (MT) cultivar tomato fruits and its photomorphogenic mutant tomato plants high pigment 1 (hp1), super responsive to events mediated by light, and aurea (au), quantitative phytochrome deficient. Twenty mature fruits of each genotype (MT, hp1, au) were used in triplicate for analyses. To quantify the total phenolic compounds the Folin-Ciocalteu method was used and the antioxidant capacity was analyzed by Ferric Reducing Antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The hp1 mutant presented the highest total phenolic compounds content and higher antioxidant capacity than wild cultivar (MT) and au mutant, which did not differ significantly from MT cultivar.

Caracterização Físico-Química de Polpas de Frutas do Bioma Amazônia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Reflexos do processamento de cana-de-açúcar bisada na qualidade do açúcar VHP

The aim of this study was to compare the quality of clarifi ed juice and VHP (Very High Purity) sugar produced from “bisada” sugarcane and an early maturation variety, at the beginning of harvest. The experiment was conducted at Usina São Martinho S/A, Pradópolis,SP (Brazil). The process of juice clarifi cation and sugar production was conducted at the Laboratory of Technology of Sugar and Alcohol in the College of Agricultural and Veterinary Sciences at the Universidade Estadual Paulista (FCAV/UNESP), Jaboticabal (SP). The experimental design was randomized, and two varieties were used: SP83-2847 (“bisada” sugarcane) and RB855156 (early maturation), with twelve replications for technological analysis and four replications for sugar production. The clarifi cation process and the clarifi ed juice was evaluated in terms of settling rates, volume of sludge that formed, total soluble solids, pH, turbidity, total phenolic compounds, starch and color. The sugar was characterized regarding the percentage of apparent sugar, color, total phenolic compounds, starch, fi lterability, humidity and safety factor. It was verifi ed that the processing of the juice clarifi cation was not affected by the processing of the “bisada” sugarcane. However, the clarifi ed juice from the SP83-2847 variety had a more intense color and a higher total soluble solids value. The sugar produced from the “bisada” sugarcane presented similar quality to the early maturation variety. It was concluded that the processing of “bisada” sugarcane at the start of the harvest did not affect the juice clarifi cation and resulted in VHP sugar of a quality similar to that of the early maturation variety.

Chemico-technological parameters and maturation curves of sweet sorghum genotypes for bioethanol production

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Optimization of extraction conditions and antioxidant activity of Solanum lycocarpum fruits

Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. The capacity of natural antioxidant from phytochemical has increase attention from researchers and public. However, the extraction process is affecting the activity and the bioavailability of bioactive compounds. The Solanum lycocarpum is a plant of the Brazilian “cerrado”, popularly used as a hypoglycemic, hypocholesterolemic and control of metabolic diseases. Its effects are attributed to the presence of several glycoalkaloids (solamargine, solasonina) and solasodine. Therefore, the purpose of this communication was, investigate the optimization of extraction condition and evaluation of antioxidant activity from fruits of Solanum lycocarpum. The extracts were obtained using different solvent systems, i.e., water, 50% ethanol, ethanol absolute and ethyl ether (1:10 and 1:20) and different extraction processes: maceration with constant agitation at room temperature, maceration with constant agitation and heating at 30°C and ultrasound. The extracts were characterized by the amount of material extracted (1, 6 and 24 h) and the action of antioxidant activity by DPPH method. The results showed that the polar solvent (50% ethanol) and extractive process maceration with agitation to ambient temperature showed higher contents of extractable of fruits of S. lycocarpum (3.4 g %) and also showed higher antioxidant activity (88.57±2.41% de inhibition). This action whether the presence of glycoalkaloids (solamargine, solasonine and solasodine) in fruits S. lycocarpum which are polar compounds and may explain this increased antioxidant action of this extract.

Qualidade pós-colheita de abacates "hass" mantidos em temperatura ambiente e tratados com diferentes radiações

This study aimed the avocado ‘Hass’ conservation with the use of radiation. We performed two experiments: Experiment I – fruits irradiated with different doses of cobalt-60 gamma irradiation(0,0; 0,2; 0,4; 0,6 e 1,0 kGy); Experiment II – fruit irradiated by electron accelerator in different doses (0,0; 0,48; 0,8; 1,12 e 1,45 MeV), both maintained at room temperature of 21±1 °C and at relative humidity of 79±5 %. Antioxidant capacity, total phenolic compounds, fresh weight loss, and respiration rate evaluation were performed every three days for 12 days. The experimental design was completely randomized with three replicates per treatment. For statistical analysis, the Tukey test at 5% probability was employed. Under the conditions in which the experiments were performed, the results showed that the gamma radiation use retained the fruits for 12 days, regardless the doses applied. The radiation by electron accelerator use also promote the fruits preservation, regardless the doses employed.

Qualidade da cachaça em função do tratamento do caldo e tipo de fermento

Pós-graduação em Microbiologia Agropecuária - FCAV

Nanopartículas de prata e glicerofosfato de cálcio: sínteses por rotas convencionais e fitoquímica, análise antimicrobiana e avaliação da citotoxicidade

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Glyphosate has low toxicity to citrus plants growing in the field

Gravena, R., Filho, R. V., Alves, P. L. C. A., Mazzafera, P. and Gravena, A. R. 2012. Glyphosate has low toxicity to citrus plants growing in the field. Can. J. Plant Sci. 92: 119-127. There has been controversy over whether glyphosate used for weed management in citrus fields causes significant toxicity to citrus plants. Glyphosate may be toxic to non-target plants exposed to accidental application or drift. This work evaluated glyphosate toxicity in plants of Valencia citrus (Citrus sinensis. L. Osbeck) grafted onto 'Rangpur lime' (Citrus limonia L. Osbeck) and citrumelo 'Swingle' (Poncirus trifoliata (L.) Raf x Citrus paradisi Mad) by trunk- or foliar-directed herbicide applications under field conditions. In the first experiment, glyphosate was sprayed at rates of 0, 90, 180, 260, 540, 1080 and 2160 g a.e. ha(-1) directly on the trunk to a height of 5 cm above the grafting region. In the second experiment, glyphosate was sprayed on the plant canopies at rates of 0, 0.036, 0.36, 3.6, 36, 360 and 720 g a.e. ha(-1). There was no visual damage caused by glyphosate applied directly to the trunk, but the plants were affected by glyphosate sprayed directly on the canopies at rates over 360 g a.e. ha(-1). The main symptom was observed in the new shoots formed after the application, indicating an effect on meristems. Little or no effect was observed in mature leaves. Eight days after application the levels of shikimate, total free amino acids and total phenolic compounds were unaffected. All plants affected by glyphosate recovered between 6 and 12 mo after the treatments. Therefore, despite some transient symptoms Valencia citrus grafted onto 'Rangpur lime' and citrumelo 'Swingle' were tolerant to glyphosate.

A Validated Chromatographic Method for the Determination of Flavonoids in Copaifera langsdorffii by HPLC

Hydroethanolic extracts of C. langsdorffii leaves have therapeutic potential. This work reports a validated chromatographic method for the quantification of polar compounds in the hydroethanolic extract of C. langsdorffii leaves. A reliable HPLC method was developed using two monolithic columns linked in series (100 x 4.6 mm - C-18), with nonlinear gradient elution, and UV detection set at 257 nm. A procedure for the extraction of flavonols was also developed, which involved the use of 70% aqueous ethanol and the addition of benzophenone as the internal standard. The developed method led to a good detection response as the values for linearity were between 10.3 and 1000 mu g/mL, and those for recovery between 84.2 and 111.1%. The detection limit ranged from 0.02 to 1.70 mu g/mL and the quantitation limit from 0.07 to 5.1 mu g/mL, with a maximum RSD of 5.24%. Five compounds, rutin, quercetin-3-O-alpha-L-rhamnopyranoside, kaempferol-3-O-alpha-L-rhamnopyranoside, quercetin and kaempferol, were quantified. This method could, therefore, be used for the quality control of hydroethanolic extracts of Copaifera leaves and their cosmetic and pharmaceutical products.

Effect of feeding gilthead seabream ("Sparus aurata") with vegetable lipid sources on two potential inmunomodulator products : prostanoids and leptins

Máster Universitario International en Acuicultura. Trabajo presentado como requisito parcial para la obtención del Título de Máster Universitario Internacional en Acuicultura, otorgado por la Universidad de Las Palmas de Gran Canaria (ULPGC), el Instituto Canario de Ciencias Marinas (ICCM), y el Centro Internacional de Altos Estudios Agronómicos Mediterráneos de Zaragoza (CIHEAM)

Molecular cloning, heterologous expression and characterization of Strictosidine Glucosidase from Rauvolfia serpentina cell suspension cultures

Die vorliegende Arbeit hatte zum Ziel, die enzymatische Deglucosylierung von Strictosidin in Zellsuspensionskulturen von Rauvolfia serpentina zu charakterisieren.Ein Verfahren zur Isolierung und Reinigung von Strictosidin aus pflanzlicher Zellkulturen wurde entwickelt. Zwei somatische Hybridzellkulturen zwischen R. serpentina und Rhazya stricta wurden als potenzielle Quelle dieses Glucoalkaloides untersucht. Der Sekundärstoffwechsel der pflanzlichen Zellen wurde mit Methyljasmonat induziert und 15 Stoffe wurden identifiziert, u. a. das neue Indolalkaloid 3-Oxo-rhazinilam. Die Gehaltsänderung von 7 Indolalkaloiden nach Behandlung mit Methyljasmonat wurde untersucht.Deglucosylierung von Strictisidin bei in E. coli exprimierter Raucaffricin Glucosidase wurde detektiert.Die Strictosidin Glucosidase kodierende cDNA wurde aus R. serpentina Zellsuspensionskulturen cloniert und in E. coli exprimiert. Das Enzyme wurde mit Hilfe des Inteintages gereinigt und seine Eigenschaften wurden untersucht, u. a. optimale Temperatur und pH Wert und Substratspezifität.Die Produkte von der enzymatischen Strictosidinhydrolyse wurden als Cathenamin (unter normalen Bedingungen) und Sitsirikin und Isositsirikin (im Gegenwart von Reduktoren) identifiziert. Das neue Indolalkaloid 3-Isocorreantin A wurde nach der enzymatischen Deglucosylierung von Dolichantosid (Nß-Methylstrictosidin) gebildet.

Trattamenti termici: valutazione delle degradazioni termossidative di oli da frittura e determinazione di composti aromatici in matrici alimentari complesse

Lo studio condotto durante il Dottorato di Ricerca è stato focalizzato sulla valutazione e sul monitoraggio delle diverse degradazioni termossidative in oli da frittura. Per raggiungere tale obiettivo si è ritenuto opportuno procedere mediante uno screening dei principali oli presenti sul mercato italiano e successiva messa a punto di due miscele di oli vegetali che sono state sottoposte a due piani sperimentali di frittura controllata e standardizzata in laboratorio, seguiti da due piani di frittura eseguiti in due differenti situazioni reali quali mensa e ristorante. Ognuna delle due miscele è stata messa a confronto con due oli di riferimento. A tal fine è stata identificato il profilo in acidi grassi, la stabilità ossidativa ed idrolitica, il punto di fumo, i composti polari, il contenuto in tocoferoli totali, ed i composti volatili sia sugli oli crudi che sottoposti ai diversi processi di frittura. Lo studio condotto ha permesso di identificare una delle miscele ideate come valida alternativa all’impiego dell’olio di palma ampiamente utilizzato nelle fritture degli alimenti, oltre a fornire delle indicazioni più precise sulla tipologia e sull’entità delle modificazioni che avvengono in frittura, a seconda delle condizioni impiegate.