Essential Oil Composition of Aloysia gratissima From Brazil

The study of Aloysia gratissima essential oil from leaves was obtained by hydrodistillation using a Clevenger type apparatus. The essential oil composition was analyzed by GC and GC/MS. The major compounds were identified representing 94.7% of the oil. The most abundant compounds were isopinocamphone (cis-3-pinanone) (25.4%), limonene (15.1%), and guaiol (12.7%).

TiO(2)-PHOTOCATALYZED DEGRADATION OF PHENOL IN SALINE MEDIA IN AN ANNULAR REACTOR: HYDRODYNAMICS, LUMPED KINETICS, INTERMEDIATES, AND ACUTE TOXICITY

The photocatalytic degradation of phenol in aqueous suspensions of TiO(2) under different salt concentrations in an annular reactor has been investigated. In all cases, complete removal of phenol and mineralization degrees above 90% were achieved. The reactor operational parameters were optimized and its hydrodynamics characterized in order to couple mass balance equations with kinetic ones. The photodegradation of the organics followed a Langmuir-Hinshelwood-Hougen- Watson lumped kinetics. From GC/MS analyses, several intermediates formed during oxidation have been identified. The main ones were catechol, hydroquinone, and 3-phenyl-2-propenal, in this order. The formation of negligible concentrations of 4-chlorophenol was observed only in high salinity medium. Acute toxicity was determined by using Artemia sp. as the test organism, which indicated that intermediate products were all less toxic than phenol and a significant abatement of the overall toxicity was accomplished, regardless of the salt concentration.

Caracterização química da erva mate (Ilex paraguariensis) : aplicação de diferentes processos de extração e influência das condições de plantio sobre a composição química

O objetivo deste trabalho foi estudar a composição química das folhas de erva-mate, sob diferentes condições agronômicas e técnicas de extração. Os métodos de extração usados foram maceração, ultra-som, extração com líquido pressurizado e extração com fluído supercrítico. Foram investigadas as variáveis que podem influenciar no processo de extração, tais como temperatura, pressão, polaridade do solvente, tempo de extração, massa de amostra, entre outras. A identificação dos compostos foi realizada por cromatografia gasosa acoplada à espectrometria de massas. Todos os métodos de extração utilizados mostraram-se eficientes para a obtenção dos extratos, com as diferenças sendo mais quantitativas do que qualitativas . Entre os métodos de extração que utilizam solventes orgânicos, a extração com líquido pressurizado mostrou-se mais eficiente, produzindo maior rendimento em massa de extrato e maior concentração de alguns dos compostos de interesse, com as vantagens de redução de solvente e tempo de extração. A composição química da erva-mate é influenciada pelas condições agronômicas de plantio, bem como pelas condições de extração de suas folhas. A melhor condição agronômica avaliada, ou seja, aquela que produziu maior quantidade de extrato, foi o cultivo das plantas a pleno sol, adubadas com nitrogênio e com idade de poda de 18 meses. A variável mais importante das técnicas de extração utilizadas foi a polaridade do solvente. Solventes de maior polaridade produziram maior rendimento em extrato. A análise cromatográfica dos extratos obtidos permitiu identificar cerca de 50 compostos qualitativamente e 6 quantitativamente, destacando-se a cafeína, fitol, ácido palmítico, ácido esteárico, esqualeno e vitamina E.

Olfactory perception threshold assessment of volatile acidity in Madeira wines

Madeira wine is a fortified wine with impact in the Madeira Island’s economy. Similarly to other wines, its acidity should be well controlled in order to ensure Madeira wine quality, mostly the volatile acidity. Due to Madeira wine complex flavour, it is crucial to get a better knowledge about the volatile acidity impact in its features, namely determine the perception limit of acetic acid and ethyl acetate, as both are the main contributors for volatile acidity. Firstly, the olfactory perception threshold of volatile acidity was assessed by a trained and an untrained panel, using 5 and 10 years-old Sercial and Malvasia wines. Moreover, the current work also presents the evolution of organic acids, acetic acid and ethyl acetate during 540 days of ageing of Madeira wines (Malvasia, Bual, Verdelho and Sercial), comparing the same wines aged by both traditional ageing processes: canteiro and estufagem. Other wine samples, aged in wood casks (canteiro) for at least 5 years, were also evaluated. HS-SPME followed by GC-MS analysis was used to determine ethyl acetate concentration and IEC-HPLC-DAD was used for the organic acids determination, including acetic acid. The results indicated that acetic acid and ethyl acetate olfactory perception threshold depends essentially on wine’s age. Concerning acetic acid, the untrained panel was in average 5.45 g/L (5 years-old) and 6.22 g/L (10 years-old). Training the expert panel to recognize acetic acid odour, the values decreased for 1.44 g/L (5 years-old) and 1.87 g/L (10 years-old), but still remained higher than the established volatile acidity legal limits. Ethyl acetate threshold was similar for both panels (in average 327.97 mg/L). Both compounds tend to increase exponentially with age, being more evident in sweet wines. Organic acids in young Madeira wines depend mostly on the nature of grape varieties, but this difference is minimized with wine ageing.

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography–mass spectrometry (GC–MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC–MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.

3-Hydroxy-4, 5-dimethyl-2 (5 H)-furanone levels in fortified Madeira wines: Relationship to sugar content

The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy4,5-dimethyl-2(5 H )-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L-1 for Boal, 110 g L-1 for Malvazia, 25 g L -1 for Sercial, and 65 g L-1 for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 µgL-1, respectively. The levels of sotolon found ranged from not detected to 2000 µgL-1 for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion ( r ) 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar.

Estabelecimento do perfil metabolómico volátil da urina e saliva, como estratégia não-invasiva, para a deteção de potenciais biomarcadores de diferentes tipos de cancro

Com este trabalho pretendeu-se estabelecer o perfil metabolómico volátil de amostras de fluidos biológicos, nomeadamente saliva e urina, de pacientes com cancro da mama e do pulmão e de indivíduos saudáveis (grupo controlo), utilizando a Microextração em Fase Sólida em modo headspace (HS-SPME) seguida de Cromatografia Gasosa acoplada à Espectrometria de Massa (GC-MS). Efetuou-se a comparação entre os perfis voláteis dos grupos estudados com o objetivo de identificar metabolitos que possam ser considerados como potenciais biomarcadores dos tipos de cancro em estudo. De modo a otimizar a metodologia extrativa, HS-SPME, foram avaliados os diferentes parâmetros experimentais com influência no processo extrativo. Os melhores resultados foram obtidos com a fibra CAR/PDMS, usando um volume de 2 mL de saliva acidificada, 10% NaCl (m/v) e 45 minutos de extração a uma temperatura de 37±1°C. Para a urina foi utilizada a mesma fibra, 4 mL de urina acidificada, 20% NaCl (m/v) e 60 minutos de extração a 50±1°C. Nas amostras de saliva e urina, foram identificados 243 e 500 metabolitos voláteis respetivamente, sendo estes pertencentes a diferentes famílias químicas. Posteriormente, utilizou-se a análise discriminante por mínimos quadrados parciais (PLS-DA) que permitiu observar uma boa separação entre os grupos controlo e oncológicos. Nas amostras salivares o grupo de pacientes com cancro da mama foi maioritariamente caracterizado pelo metabolito ácido benzeno carboxílico e o grupo de pacientes com cancro do pulmão pelo ácido hexanóico. Na urina o grupo de pacientes com cancro da mama foi maioritariamente caracterizado pelo metabolito 1-[2-(Isobutiriloxi)-1-metiletil]-2,2-dimetilpropil 2-metilpropanoato e o grupo de pacientes com cancro do pulmão pelo o-cimeno. Além da metodologia PLS-DA foi realizada a validação cruzada de monte carlo (MCCV) tendo-se obtido uma elevada taxa de classificação, sensibilidade e especificidade o que demonstra a robustez dos dados obtidos.

Impact of forced-aging process on Madeira Wine flavor

The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose simultaneous descriptive analyses of typical Madeira wines were performed, and seven descriptors were selected: “dried fruit”, “nutty”, “musty”, “baked”, “oak”, “mushroom”, and “brown sugar”. Up to 10 odor-active zones were the most frequently cited by the members of the GC-olfactometry panel as corresponding to the panel’s descriptors. The odor importance of each of the zones reported by the GC-O analysis was ranked by AEDA. Three odor zones were identified as common to both Malvasia and Sercial wines and had retention indices (RI) of 1993 (“brown sugar” and “toasted”), 2151 (“brown sugar”), and 2174 (“nutty”, “driedfruits”);sotolonwasidentifiedasresponsibleforthislastaroma.Severalmoleculeswereselected to be quantified on baked wines on the basis of AEDA results and expected Maillard volatiles, such as sotolon, furfural, 5-methylfurfural, 5-ethoximethylfurfural, methional, and phenylacetaldehyde. It was observed that typicity scores were positively correlated with the concentrations of sotolon and sugar and baking time and negatively with the fermentation length.

Hidrocarbonetos policíclicos aromáticos em sedimentos de fundo do estuário do rio Potengi, região da grande Natal (RN): implicações ambientais

Estuaries are environments prone to the input of chemical pollutants of various kinds and origins, including polycyclic aromatic hydrocarbons (PAHs). Anthropogenic PAHs may have two possible sources: pyrolytic (with four or more aromatic rings and low degree of alkylation) and petrogenic (with two and three aromatic rings and high degree of alkylation). This study aimed to evaluate the levels, distribution and possible sources of polycyclic aromatic hydrocarbons in the estuary of the Potengi river, Natal, Brazil. Samples of bottom sediments were collected in the final 12 km of the estuary until its mouth to the sea, where the urbanization of the Great Natal is more concentrated. Sampling was performed on 12 cross sections, with three stations each, totaling 36 samples, identified as T1 to T36. The non alkylated and alkylated PAHs were analyzed by gas chromatography coupled to mass spectrometry (GC / MS). PAHs were detected in all 36 stations with total concentration on each varying 174-109407 ng g-1. These values are comparable to those of several estuarine regions worldwide with high anthropogenic influence, suggesting the record of diffuse contamination installed in the estuary. PAHs profiles were similar for most stations. In 32 of the 36 stations, low molecular weight PAHs (with 2 and 3 ring: naphthalene, phenanthrene and their alkylated homologues) prevailed, which ranged from 54% to 100% of the total PAH, indicating that leaks, spills and combustion fuels are the dominant source of PAH pollution in the estuary. The level of contamination by PAHs in most stations suggests that there is potential risk of occasional adverse biological effects, but in some stations adverse impacts on the biota may occur frequently. The diagnostic ratios could differentiate sources of PAHs in sediments of the estuary, which were divided into three groups: petrogenic, pyrolytic and mixing of sources. The urban concentration of the Great Natal and the various industrial activities associated with it can be blamed as potential sources of PAHs in bottom sediments of the estuary studied. The data presented highlight the need to control the causes of existing pollution in the estuary

Volatile Oil of Psidium cattleianum Sabine from the Brazilian Atlantic Forest

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Characterization of the Interactions between Endocrine Disruptors and Aquatic Humic Substances from Tropical Rivers

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

Triterpene benzoates from the bark of Picramnia teapensis (Simaroubaceae)

Two new benzoic acid esters of triterpene alcohols [lup-20 (29)-en-28-oic acid 3 alpha, 7 beta -dibenzoate and 3 alpha -hydroxy-lup-20(29)-en-28-ic acid 7 beta -benzoate] were isolated from the stem bark of Picramnia teapensis Tul. The structures of these compounds were established on the basis of spectral analyses. Other known compounds, beta -sitosterol, estigmasterol, lupeol and epilupeol, were identified in mixture by GC-MS. The triterpene esters have not shown in-vitro inhibitory effect on the growth of Leucoagaricus gongylophorus (Fisher), referred also as Leucocoprinus gongylophorus (Heim), syn Rozites gongylophora (Moller), the symbiotic fungus cultivated by the leaf-cutting ant Atta sexdens L.

Chemical composition and fumigant effect of essentialoil of Lippia sidoides Cham. and monoterpenes against Tenebrio molitor (L.) (coleoptera: tenebrionidae)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sesquiterpenos do caule de Pilocarpus riedelianus e atividades sobre microorganismos

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

Avaliação da atividade antimicrobiana de sistemas emulsionados contendo óleos naturais para o tratamento de infecções cutâneas

Natural oils have shown a scientific importance due to its pharmacological activity and renewable character. The copaiba (Copaifera langsdorffii) and Bullfrog (Rana catesbeiana Shaw) oils are used in folk medicine particularly because the anti-inflammatory and antimicrobial activities. Emulsion could be eligible systems to improve the palatability and fragrance, enhance the pharmacological activities and reduce the toxicological effects of these oils. The aim of this work was to investigate the antimicrobial activity of emulsions based on copaiba (resin-oil and essential-oil) and bullfrog oils against fungi and bacteria which cause skin diseases. Firstly, the essential oil was extracted from copaiba oil-resin and the oils were characterized by gas chromatography coupled to a mass spectrometry (GC-MS). Secondly, emulsion systems were produced. A microbiological screening test with all products was performed followed (the minimum inhibitory concentration, the bioautography method and the antibiofilm determination). Staphylococcus aureus, S. epidermidis, Pseudomonas aeruginosa, Candida albicans, C. parapsilosis, C. glabrata, C. krusei and C. tropicalis American Type Culture Collection (ATCC) and clinical samples were used. The emulsions based on copaiba oil-resin and essential oil improved the antimicrobial activity of the pure oils, especially against Staphylococcus e Candida resistant to azoles. The bullfrog oil emulsion and the pure bullfrog oil showed a lower effect on the microorganisms when compared to the copaiba samples. All the emulsions showed a significant antibiofilm activity by inhibiting the cell adhesion. Thus, it may be concluded that emulsions based on copaiba and bullfrog oils are promising candidates to treatment of fungal and bacterial skin infections