Micro-extração em fase sólida (SPME) in situ e comparação de compostos voláteis em variedades de manga (Mangifera indica L.) resistentes e suscetíveis à mosca-das-frutas Anastrepha obliqua (Macquart) (Diptera: Tephritidae)

Pós-graduação em Química - IQ

Contribuição da deposição atomosférica seca de compostos nitrogenados na disponibilização de nutrientes e na indução do fenômeno de eutrofização em reservatório localizado no interior do estado de São Paulo

Pós-graduação em Química - IQ

Efeito da adubação orgânica na produção de fitomassa e nos compostos bioativos de Passiflora incarnata L

Pós-graduação em Agronomia (Horticultura) - FCA

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)

Capacidade antioxidante e compostos bioativos em hortaliças analisadas em dois períodos de cultivo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação do potencial citotóxico, moluscicida e alelopático dos extratos hidroetanólicos das folhas de Stryphnodendron obovatum Benth

Stryphnodendron obovatum Benth. known as barbatimão de folha miúda, is a typical tree of the Midwest and Southeast “Cerrado” regions of Brazil. Several secondary metabolites have been identified in its barks, including tannins, described on the literature as allelochemicals. Beholding to identify a possible allelopathic activity in S. obovatum leaves, we tested hydroethanolic EtOH:H2 O (70% and 50% v/v) extracts, in different concentrations, on the initial development of cucumber (Cucumis sativus L.). Among the results, we highlight the effect of the 50% hydroethanolic extract in inhibiting the formation of the main and the secondary roots and the stimulation of the hypocotyl growth in C. sativus by the 70% hydroethanolic extract, both in all concentrations tested. The cytotoxic activity, evaluated by bioassay toxicity on Artemia salina Leach., was negative for the tested extracts (LC50> 1000 mg.mL-1). Concomitantly, the molluscicidal activity, evaluated against snails of Biomphalaria glabrata Say, presented low acute toxicity of solutions of 70% hydroethanolic extract at concentrations of 128.9 mg.mL-1 and 172.8 mg.mL-1 and values above 250 mg.mL-1 to solutions of 50% hydroalcoholic extract, being therefore considered inactive for these. The results suggest the existence of allelochemicals in the extracts tested and they have low toxicity.

Seasonal effects and antifungal activity from bark chemical constituents of Sterculia apetala (Malvaceae) at Pantanal of Miranda, Mato Grosso do Sul, Brazil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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.

Potencial de resíduos agroindustriais como fontes de compostos bioativos

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

Avaliação de compostos modelos visando propor um método de diferenciação de matéria orgânica lábil e recalcitrante em ambientes aquáticos

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

Avaliação da resposta tecidual e capacidade de mineralização de cimentos que contém compostos biocerâmicos, resinosos e com hidróxido de cálcio

Pós-graduação em Ciência Odontólogica - FOA

Avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir de resíduos de café

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Avaliação dos parâmetros físico-químicos e estabilidade de compostos bioativos em óleos de polpa e amêndoa de frutos amazônicos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Reflexos da clarificação do caldo de cana com moringa sobre compostos inorgânicos do açúcar VHP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da fermentação fúngica no teor de compostos fenólicos em casca de café robusta

Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA).g(-1) substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA.g(-1) substrate as a result the solid-state fermentation.