Cell cultures of Maytenus ilicifolia Mart. are richer sources of quinone-methide triterpenoids than plant roots in natura

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

Insecticidal potential of the annonaceae family plants

The use of plants compounds for the control of insects has increased worldwide. This occurs because the vegetal insecticides contains biodegradable compounds, nontoxic products and potentially suitable for use in pest control. Plants of the family Annonaceae are standing out as biopesticides because they are bioactive naturally in addition to presenting cytotoxic activity, antitumor, vermifuge, antimicrobial, immunosuppressive, anti-emetic, inhibiting appetite, antimalarial and also insecticide. The insecticidal activity of Annonaceae is due to the presence of acetogenins, substances that act on mitochondria inhibiting the NADH -ubiquinone oxidoreductase, causing the death of insects. In this review we report the use of Annonaceae in insect control, showing that so far, only 42 species of Annonaceae have information insecticidal activity against just over 60 species of insect pests. This information shows that much research is still needed, especially to get to know the insecticidal activity of other Annonaceae species, in addition to its effects on insect pests not yet studied. So we will have as an alternative to sustainable development, new vegetal insecticides such as those obtained from different Annonaceae species, which can act as an additional tool to balance the excesses of agriculture chemical or conventional.

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest.In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. (C) 2014 Elsevier Ltd. All rights reserved.

Utilização de luz ultravioleta contínua (UV-C) e luz pulsada para conservação de mangas CV. Tommy Atkins minimamente processadas

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Estudo de espécies de Chrysobalanaceae com ação citotóxica: análise metabolômica visando ao entendimento de associações sinérgicas e da complexidade micromolecular

Pós-graduação em Química - IQ

Influence of Edible Coating on the Drying and Quality of Papaya (Carica papaya)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Poly(epsilon-caprolactone) nanocapsules carrying the herbicide atrazine: effect of chitosan-coating agent on physico-chemical stability and herbicide release profile

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

Morphological and biochemical alterations activated by antitumor clerodane diterpenes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)