Avaliação da utilização de subprodutos de Coffea arabica L. para fins cosméticos

Dentre as várias espécies de café, Coffea arabica L. destaca-se pela sua ampla importância comercial relacionada ao consumo da bebida e à produção de óleo. O grão de café possui grande quantidade de compostos fenólicos bioativos - destacando-se os com atividade antioxidante e fotoprotetora - e após a extração do óleo há sobra de grande quantidade de subprodutos, denominado torta. O objetivo desse trabalho é produzir um extrato a partir da torta de café selecionando o melhor solvente extrator, avaliando o teor de compostos fenólicos e o potencial antioxidante, para o emprego como ativo cosmético em formulações desenvolvidas, com análise in vitro para quantificação do Fator de Proteção Solar (FPS) dessas. Os extratos foram previamente produzidos por sonicação utilizando solventes de diferentes polaridades, e o extrato escolhido foi produzido em maior escala por maceração e realizado também extração exaustiva com o solvente escolhido (extrato etanólico 70%, v/v). Na determinação do teor de fenólicos totais foi utilizado o método com o reagente Folin-Ciocalteu. Foi avaliado também o rendimento (m/m) dos extratos e atividade antioxidante pelo método do radical DPPH. O extrato apresentou boa atividade antioxidante e alto teor de compostos fenólicos em comparação com outras plantas consideradas referências nessas propriedades. Para o preparo das formulações foram utilizados matérias primas aprovadas pela ANVISA, e as quantidades dos filtros solares químicos empregados para obtenção de Fator de Proteção Solar (FPS) teórico próximo de 30, utilizou-se como ferramenta o BASF - Sunscreen Simulator. As formulas desenvolvidas e preparadas foram analisadas com o equipamento Optometrics SPF 290S, capaz de fazer a determinação do FPS por análise in vitro. A preparação selecionada foi a que apresentou FPS adequado pela análise in vitro e sensorial mais leve, visto ...

Avaliação dos processos de redestilação e purificação com carvão ativado nas qualidades sensoriais e físico-químicas da cachaça

A cachaça é uma bebida exclusivamente brasileira que vem conquistando espaço no mercado dentre as bebidas alcoólicas destiladas. Porém, o Brasil é responsável pelo consumo de 99% do total produzido por ano e apenas 1% é exportado. Isso se deve à falta de padronização na produção e de conhecimento por parte dos produtores, que levam a contaminação por compostos indesejáveis produzindo uma bebida de baixa qualidade, tanto físico-química quanto sensorialmente. Os métodos de redestilação e filtração em carvão ativado vêm sendo alternativas para melhoria da qualidade. Amostras de cachaças foram submetidas a esses métodos e avaliadas quanto à composição química e a qualidade sensorial. As análises químicas de acidez volátil, aldeídos, ésteres, metanol, álcoois superiores e carbamato de etila foram realizadas em triplicatas utilizando cromatografia gasosa. Para a análise sensorial, as amostras foram submetidas ao Teste de Aceitação utilizando escala hedônica híbrida de nove pontos e avaliadas pelo Teste de Kruskal-Wallis. Foi aplicado também o Teste de Ordenação para avaliar a preferência entre as amostras e a Intenção de Compra foi avaliada utilizando-se uma escala de cinco pontos, de certamente não compraria a certamente compraria. A redestilação reduziu os níveis de acidez volátil, cobre e carbamato de etila enquanto a filtração diminuiu as concentrações de aldeídos e ésteres. Os processos de redestilação e filtração em carvão ativado não alteraram a aceitação da bebida, mantendo seu perfil sensorial e melhoraram a composição química.

Compostos bioativos e atividade sequestrante de radicais livres de quatro cultivares do Coffea arabica L. em diferentes estádios de maturação dos frutos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do processo de descafeinação de café arábica em meio aquoso auxiliado por ultrassom sobre a composição química e o perfil sensorial

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação térmica e estrutural do bagaço de cana de açúcar pré-tratado com ozônio, ultrassom e micro-ondas para produção de etanol celulósico por hidrólise enzimática

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

Análise isotópica, físico-química, centesimal e energética de água de coco

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Production of ginger vinegar

Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83% for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20 degrees C, initial acidity 1:1, with addition of nutrients allow obtaining good quality vinegars and higher GK yields.

Isotope analysis (δ 13c) of pulpy whole apple juice

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

Otimização e escalonamento da produção de Xilanases por Candida davisiana L101 isolada de amostra da Antártica visando a aplicação na produção de biocombustível

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

Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da clorexidina na cicatrização umbilical de avestruzes

The contamination of the umbilical region of newly hatched ostriches is one of the major problems in the bird production. This work aimed to evaluate the umbilical healing of ostriches (Struthio camelus) through the use of chlorhexidine as antiseptic associated to the total or partial umbilical cord cut off. It was used 168 newly hatched ostriches of which the umbilical cords were either sectioned totally or 0.5 cm above their insertion. The umbilical region antisepsis consisted of topical administration of an aqueous or alcoholic solution of chlorhexidine, 0.5, 1.0 or 2.0% during three days. A group of non-treated animals was added also. The umbilical healing was evaluated in the ostriches at 14 and 28 days of age. Results showed that all the chlorhexidine solutions reduced the risk of omphalitis, being the alcoholic solution 2% the most efficient. Umbilical healing was faster in animals in which the umbilical cord was totally cut off. It can be concluded that the use of chlorhexidine as antiseptic for newly hatched ostriches is safe and favors the umbilical healing. Moreover, for a better effectiveness it is necessary to remove the umbilical cord in its insertion

O efeito do consumo abusivo de alvool no torque de remoção de implantes de titânio

Studies have reported that alcohol may lead to imbalance in bone formation and resorption, however, its effects on osseointegration of titanium implants continues to be an inconclusive subject. In this context, the aim of this study was to make a biomechanical evaluation of the effect of abusive alcohol consumption on the removal torque of osseointegrated titanium implants. Male Wistar rats (n=30) were divided into two experimental groups (15 each) receiving only water (Control) or 36% alcohol solution oral administration. Thirty days later, all animals were submitted to titanium implant (2.2 mm x 4 mm) placement in the right and left tibiae. The surgical alveoli were prepared with a 2 mm drill mounted in a counter-angle hand-piece (20:1 ratio, 35 Ncm torque at 1200 rpm) under abundant cooling. Five animals from each group were euthanized at 15, 30, and 60 days. Tibiae were submitted to reverse torque analysis. Data obtained were submitted to statistical analysis by the non-parametric Kruskal-Wallis and Dunn Tests (p < 0.05). Animals in the alcohol group presented lower removal torque values when compared with control group animals for all periods tested (p < 0.05). It can be concluded that abusive alcohol consumption can reduce the removal torque of titanium implants placed in rat tibiae, suggesting that alcohol may interfere in the osseointegration process of titanium implants.

O efeito do consumo abusivo de álcool no torque de remoção de implante de titânio

Studies have reported that alcohol may lead to imbalance in bone formation and resorption, however, its effects on osseointegration of titanium implants continues to be an inconclusive subject. In this context, the aim of this study was to make a biomechanical evaluation of the effect of abusive alcohol consumption on the removal torque of osseointegrated titanium implants. Male Wistar rats (n=30) were divided into two experimental groups (15 each) receiving only water (Control) or 36% alcohol solution oral administration. Thirty days later, all animals were submitted to titanium implant (2.2 mm x 4 mm) placement in the right and left tibiae. The surgical alveoli were prepared with a 2 mm drill mounted in a counter-angle hand-piece (20:1 ratio, 35 Ncm torque at 1200 rpm) under abundant cooling. Five animals from each group were euthanized at 15, 30, and 60 days. Tibiae were submitted to reverse torque analysis. Data obtained were submitted to statistical analysis by the non-parametric Kruskal-Wallis and Dunn Tests (p < 0.05). Animals in the alcohol group presented lower removal torque values when compared with control group animals for all periods tested (p < 0.05). It can be concluded that abusive alcohol consumption can reduce the removal torque of titanium implants placed in rat tibiae, suggesting that alcohol may interfere in the osseointegration process of titanium implants.

Alteração cromática de resinas compostas laboratoriais submetidas à imersão em diferentes soluções

The pigmentation of indirect composite resins has been one of the most common reasons that lead the restorative treatment to failure. The purpose of this study was to investigate the effect of different solutions on color stability of indirect composite resins. Five brands of indirect composite resins were tested: Adoro, Resilab, Cristobal, Sinfony and Epricord. The samples were immerged in eleven solutions (n=10): common liquid foods (coke soft drink, red wine, coffee and orange juice), mounthrinses (Listerine, Oral-B, Colgate Plax and Periogard) and bleaching agents (carbamide peroxide 16%, 7.5% and hydrogen peroxide 38%) and artificial saliva (control group). The color was measured by a spectrophotometer before and after 7, 14 and 21 days of immersion in common liquid foods, after 12, 24, 36 and 60 hours of immersion in mounthrinses and after 7 and 14 days of immersion in bleaching agents. The Cristobal and Adoro resins showed highest values of ΔE statistically significant compared to the others resin brands. Adoro’s ΔE values changed significantly after the immersion process in red wine and coffee and also between periods measured. The resins Cristobal and Sinfony showed the highest values of ΔE after the immersion process in Listerine with difference statistically significant in comparison to control group. Besides, there was difference statistically significant of the ΔE values  for  Cristobal  after  immersion  in hydrogen peroxide 7,5% in comparison to control group. It can be conclude that all the solutions promoted color change on the indirect composite resins. However, ΔE values  are  whitin  the  values clinically acceptable.

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.