Determinação da matéria seca e teores de macronutrientes em folhas de frutíferas usando diferentes métodos de secagem

O objetivo desse estudo foi avaliar diferentes métodos de secagem de folhas para três diferentes frutíferas (maracujá, pêssego e abacate), com relação à determinação da matéria seca e os teores foliares de macronutrientes. Foram coletadas amostras de folhas recém expandida de três culturas, do pomar da fazenda de ensino e pesquisa da FCAV-UNESP, câmpus de Jaboticabal, no mês de janeiro de 2010, coletando-se para cada cultura 12 amostras com 25 folhas cada. Os tratamentos constituíram-se por dois métodos de secagem, estufa de circulação de ar forçada regulada a uma temperatura de 70°C e o forno microondas (FMO). Avaliou-se a massa da matéria seca e os teores foliares de macronutrientes. Os resultados sugerem que os dois métodos de secagem testados se assemelham na determinação de matéria seca e nos teores foliares de macronutrientes para as culturas análisadas, exceto os teores de cálcio na cultura do pêssego.

Avaliação da atividade antioxidante, fotoprotetora e antiglicante dos extratos das folhas e flores de Moringa oleifera

Pós-graduação em Biociências - FCLAS

Filmes de nanocompósitos de polímero condutor, nanopartículas de argila e nanopartículas de ouro para aplicação em sensores ambientais

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

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

Análise do transcriptoma de folhas de cana-de-açúcar submetidas à prolongada limitação hídrica usando RNA-Seq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Prospecção fitoquímica de ativos em extratos e frações originados de folhas de Azadirachta indica A. JUSS. visando atividade antimicrobiana

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo fitoquímico dos extratos de folhas, galhos e cascas do caule de Calycophyllum spruceanum Benth para testes de potencial de cosmético funcional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The Economic Impacts of Tourism in Ouro Preto, MG, Brazil

The tourism spending like other activities has direct and secondary effects on the economy, and presents complex interaction with other activities deserving a special treatment for measuring its contribution to the global result of production and consumption. In this paper, it is used the Money Generation Model to measure the global economic impact of tourism sales in Ouro Preto, this method is not so limited by the data and it is able to produce good approximations to reality. It was not possible to adopt the WTO methodology due to data limitation. The results revealed the real importance of tourism for Ouro Preto, representing up to 10.4% of GDP in 2002, up to 21.8% of tax revenues in 2004, and approximately 11% of the region’s population in 2002 was related to tourism sales. Some actions can be outlined from these results in order to illustrate the current economic reality of the tourism in Ouro Preto. It is also possible to improve the tourist planning accomplished by the local City Hall in a coherent way with the economic results generated by the tourism.

Avaliação farmacognóstica qualitativa das folhas do vegetal Bambusa textilis

Introduction: Bamboos belong to the family Graminae, Bambusoidae subfamily, represented by about 1,250 species worldwide. Originally employed in construction and power, are currently the subject of investigations related to its therapeutic properties in neoplasms. The main species used for therapeutic purposes based on popular knowledge are: Phyllostachys nigra; Bambusa breiflora; tuldoides Bambusa textilis and Bambusa. The literature on the therapeutic action of bamboo species is scarce, but recent studies report a promising effect in the treatment of cancer and other chronic diseases. Objective: This study aimed to evaluate qualitatively the phytochemical composition of plant extract obtained from the leaves of the bamboo species Bambusa textilis, comparing this composition from vegetable leaves with 18 and 24 months of age. Methodology: After collecting plant leaves with 18 or 24 months, they were identified and submitted to drying and milling. For qualitative analysis of its components were employed methods of macroscopic evaluation (mucilage), method of benzoin (resin), reaction Shinoda (flavonoids), reaction with gelatin solution (tannins), boiling and foaming (saponins) and jobs of reactive Wagner, Bertrand, Dragendorff, Mayer, picric acid and tannic acid (alkaloids) (Biavatti; MILK, 2007). Results: in the youngest leaves were found positive for alkaloids, flavonoids, resins and saponins. In the leaves of the plant with 24 months were found only alkaloids flavonoids and resins. Conclusion: the composition of vegetable substances were found associated with a significant therapeutic potential difference and the phytochemical composition in comparison with plant leaves 18 or 24 months. Additional studies are needed to quantify these components, as well as the clarification of its action in the fight against cancer and chronic diseases.

O desenvolvimento de nanopartículas de intermetálicos ordenados de ouro e estudo da atividade eletroquímica da reação de oxidação do glicerol

Pós-graduação em Ciência e Tecnologia de Materiais - FC

Composição físico-química e propriedades tecnológicas da farinha de folhas de mandioca

Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of total cyanide (0.3 mg 100g-1 ), and the presence of vitamin C (56.6 mg 100g-1 ) and β –carotene (38 mg 100g- 1 ). The color analysis of cassava leaf flour showed low lightness with, predominantly, green and yellow pigments. The cassava leaf flour presented good solubility (14.85 %) and water absorption (6.87 g gel. g-1 ). Pasting properties showed a low peak of viscosity and a higher final viscosity with a retrogradation tendency, indicating a low capacity of this flour to form gel. The flour of cassava leaves can be a good source of nutrition when used as a food ingredient in soups and pasta. However, it is not indicated to products that require high gel formation.

Geologia do depósito de ouro de C1-Santaluz no greenstone belt do rio Itapicuru, Brasil

Pós-graduação em Geociências e Meio Ambiente - IGCE

Distribuição de espécies com folhas homobáricas e heterobáricas no Cerrado e na Floresta Estacional Semidecídua

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Produção de biomassa e teor de cumarina em folhas de guaco (Mikania laevigata Sch. Bip. ex Baker) em diferentes idades da planta

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização por espectrometria de massas e investigação das atividades anti-inflamatória e gastroprotetora do extrato etanólico e diterpenos clerodânicos de folhas de Casearia sylvestris Swartz

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)