Infestation of guava by Anastrepha fraterculus (Diptera: Tephritidae): preferred ripening stages and influence of fruit peel coloration

The current study aimed to verify the preferred guava fruit ripening stage for egg laying by Anastrepha fraterculus (Diptera: Tephritidae) and to determine the influence of peel coloration of the fruits of 2 cultivars on infestation. The cultivars used were Paluma and Seculo XXI. The infestation level was evaluated in cages, considering 2 conditions: multiple-choice and nonchoice tests. The infestation levels of A. fraterculus differed between the green and the green-ripe stages in the multiple-choice test. In Paluma fruits with the nonchoice test, the infestation was highest during the ripe stage. There were no differences in infestation levels of A. fraterculus between the green and the green-ripe stages in Seculo XXI. In general, the green-ripe and the ripe stages were preferred for egg laying by A. fraterculus. In Paluma fruits there were significant correlations of infestation levels of A. fraterculus with luminosity (L) and chromaticity (C) in the nonchoice assay. In Seculo XXI fruits there was a significant correlation of infestation levels of A. fraterculus with color angle (h) in the nonchoice assay. No correlation was found between theses parameters in the multiple-choice test.

Effects of different coagulants on sweet sorghum juice clarification

Sweet sorghum is a potential complementary crop for ethanol production in Brazil, United States and India. Since, phenols are playing inhibitory role in the process of ethanol production from extracted juice from sweet sorghum stalks, it's removal from juice is necessary for better ethanol yield. The aim of this research was to evaluate the use of magnesium oxide and calcium hydroxide as coagulant agents in different pH levels in the juice treatment. The experiment was arranged in a split-plot statistical design. Main treatments corresponded to the different coagulants and secondary treatments were the pH levels (6.0 and 7.0). Analysis of coagulant volume, juice pH, settling rate and sludge volume were performed during the decantation process. Clarified juice was analyzed as Brix, pH, ashes, phenolic compounds and starch. The use of magnesium oxide resulted in lower sludge volume, phenolic compounds and ashes. The use of calcium hydroxide decreased starch content, whereas clarification at pH 7.0 promoted higher sludge volume. Treating juice with magnesium oxide improved decantation dynamics of the process and clarified juice quality.

Pharmacokinetics of flavanone glycosides after ingestion of single doses of fresh-squeezed orange juice versus commercially processed orange juice in healthy humans

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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

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

Differences in larval nutritional requirements and female oviposition preference reflect the order of fruit colonization of Zaprionus indianus and Drosophila simulans

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Investigation of cytokines, oxidative stress, metabolic, and inflammatory biomarkers after orange juice consumption by normal and overweight subjects

Abdominal adiposity has been linked to metabolic abnormalities, including dyslipidemia, oxidative stress, and low-grade inflammation. To test the hypothesis that consumption of 100% orange juice (OJ) would improve metabolic, oxidative, and inflammatory biomarkers and cytokine levels in normal and overweight subjects with increased waist circumference. Subjects were divided into two groups in accordance with their body mass index: normal and overweight. Both groups of individuals consumed 750 mL of OJ daily for 8 weeks. Body composition (weight, height, percentage of fat mass, and waist circumference); metabolic biomarkers (total cholesterol, low-density lipoprotein-cholesterol [LDL-C], high-density lipoprotein-cholesterol [HDL-C], triglycerides, glucose, insulin, HOMA-IR, and glycated hemoglobin); oxidative biomarkers (malondialdehyde and DPPH(•)); inflammatory biomarkers (high-sensitivity C-reactive protein [hsCRP]); cytokines (IL-4, IL-10, IL-12, TNF-α, and IFN-γ); and diet were evaluated before and after consumption of OJ for 8 weeks. The major findings of this study were: 1) no alteration in body composition in either group; 2) improvement of the lipid profile, evidenced by a reduction in total cholesterol and LDL-C; 3) a potential stimulation of the immune response due to increase in IL-12; 4) anti-inflammatory effect as a result of a marked reduction in hsCRP; and 5) antioxidant action by the enhancement of total antioxidant capacity and the reduction of lipid peroxidation, in both normal and overweight subjects. OJ consumption has a positive effect on important biomarkers of health status in normal and overweight subjects, thereby supporting evidence that OJ acts as functional food and could be consumed as part of a healthy diet to prevent metabolic and chronic diseases.

Red-fleshed sweet orange juice improves the risk factors for metabolic syndrome

Orange juice consumption can promote lower levels of oxidative stress and inflammation due to the antioxidant activity of citrus flavonoids and carotenoids. In addition, red-fleshed sweet orange juice (red orange juice) also contains lycopene. This study investigated the effects of red orange juice consumption on risk factors for metabolic syndrome. Volunteers consumed red orange juice daily for 8 weeks, with clinical and biochemical assessments performed at baseline and on the final day. There was no change in the abdominal obesity, but low-density lipoprotein cholesterol, C-reactive protein decreased, while there was an increase of the antioxidant activity in serum after red orange juice consumption. Insulin resistance and systolic blood pressure were reduced in normal-weight volunteers, while diastolic blood pressure decreased in overweight volunteers after intervention. Red orange juice showed anti-inflammatory, antioxidant, and lipid-lowering properties that may prevent the development of metabolic syndrome.

Chemopreventive actions of blond and red-fleshed sweet orange juice on the loucy leukemia cell line

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Moringa extracts used in sugarcane juice treatment and effects on ethanolic fermentation

The objective of this study was to evaluate the effects of sugarcane juice treatment using Moringa oleifera leaf and seeds extracts on ethanolic fermentation. The experiment was arranged in a split plot statistical design, with four replications. Main treatments were three sedimentation agents (synthetic polyelectrolyte, moringa leaf and seed extracts) and control while the secondary treatments were two sugarcane varieties (RB867515 and CTC4). Extracted sugarcane juice was clarified by simple defecation with pH adjusted to 6.0. The flocculating agents were added in a decanter before the limed juice. After then, the juice was standardized to 16° Brix at pH 4.5, and musts were inoculated with yeast Saccharomyces cerevisiae strain, FT858. At the end of the fermentation process, wines were recovered by centrifugation. In all experimental stages, extracted juice, clarified juice and wine were chemically and technologically characterized. The use of moringa leaf and seed extracts as sedimentation adjuvants did not increase the sedimentation speed of impurities. However, there was a high sludge compaction, which was essential for maintenance of yeast and bud population at the beginning of fermentation, and yeast budding rate in the end. The use of different sedimentation agents as adjuvants in juice treatment did not affect wine quality and ethanol yield.

Ethanol production using hemicellulosic hydrolyzate and sugarcane juice with yeasts that converte pentoses and hexoses

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice

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

Daily intake of pasteurized orange juice decreases serum cholesterol, fasting glucose and diastolic blood pressure in adults

Previous studies have shown that fresh squeezed orange juice or juice from reconstituted concentrate can help prevent the development of atherosclerosis. Pasteurized orange juice presently represents the major orange juice available in the market, and because of this, it becomes necessary to determine the healthy benefits associated with this product. In this study we investigated the effect of regular consumption of pasteurized orange juice on the nutritional status, biochemical profile, and arterial blood pressure in healthy men and women. Men and women volunteered to consume pasteurized orange juice (500 mL·d–1 and 750 mL·d–1, respectively), for 8 weeks. Anthropometric, biochemical, hemodynamic, and dietary assessments were evaluated at baseline and at the end of the experimental period. Total cholesterol and LDL-C significantly decreased in both men and women after the consumption of orange juice, and an increase in HDL-C level was detected exclusively in women. Fasting glucose, diastolic blood pressure, and triglyceride levels dropped in men after the consumption of orange juice. Anthropometric variables did not change with orange juice consumption, only waist circumference decreased significantly in women. Consumption of orange juice increased the energy and carbohydrate intake for women; however, vitamin C and folate increased after the orange juice period for both men and women. Regular consumption of pasteurized orange juice by men (750 mL·d–1) and women (500 mL·d–1) reduced the risk of developing atherosclerosis, and increased the nutritional quality of their diets.

Fresh and commercially pasteurized orange juice: an analysis of the metabolism of flavonoid compounds

Orange juice is a rich source of flavonoids, mainly the flavanones hesperidin and narirutin, associated with health benefits in humans. The objective of this study was to analyze the uptake of flavonoids in humans after the consumption of two types of orange juice, fresh squeezed (fresh juice, FJ) and commercially extracted and pasteurized (processed juice, PJ). Preliminary measurements showed that the main flavanones in PJ were approximately three-fold higher than in FJ. This study involved healthy volunteers including 12 men and 12 women, aged 27 ± 6, with a BMI of 24 ± 3 kg/m2. Volunteers drank 11.5 mL/kg body weight of fresh orange juice, and after an interval of 30 days they drank the same quantity of pasteurized orange juice. Urine was collected from each volunteer during 24 hours following juice consumption. Urine metabolites were recovered by solid phase extraction, and measured by HPLC–ESI–MS. Analyses of the urine samples showed high concentrations of glucuronic acid and sulfate conjugates of hesperetin and naringenin. The data indicate that the concentrations of the flavanone metabolites following consumption of PJ were approximately three times higher than for FJ, thus matching the relative doses of these compounds in the juices provided to the volunteers.

Sensitivity of yellow passion fruit plants to ultraviolet-B radiation

The objective of this work was to evaluate the effects of UV-B radiation on the vegetative growth and on the gas exchange characteristics of passion fruit plants (Passiflora edulis) grown in greenhouse. The average unweighted UV-B radiation near the apex of the plants was 8 W m-2 for the UV-B treatment (high UV-B), and 0.8 W m-2 for the control plants (low UV-B). Plants were irradiated with UV-B for 7 hours per day, centered on solar noon, during 16 days. High UV-B radiation resulted in lower shoot dry matter accumulation per plant. The content of UV-B absorbing compounds and anthocyanins was increased in the plants exposed to high UV-B radiation, when compared with the control. UV-B radiation did not affect stomatal conductance or transpiration rate, but reduced photosynthesis and instantaneous water‑use efficiency, and increased intercellular CO2 concentration. The accumulation of UV-B-absorbing compounds and anthocyanins did not effectively shield plants from supplementary UV-B radiation, since the growth and photosynthetic processes were significantly reduced.