Silício e nitrogênio em alho vernalizado com e sem limpeza de vírus

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The genus Mansoa (Bignoniaceae): a source of organosulfur compounds

O gênero Mansoa pertence à família Bignoniaceae e inclui onze espécies que ocorrem principalmente nas florestas secas e úmidas do Brasil e da Argentina até o Sudeste do México. Essas espécies na Amazônia brasileira são conhecidas como "cipó-de-alho", em referência ao forte cheiro de alho das folhas quando esmagadas. O "cipó-de-alho" tem vários usos na medicina tradicional e entre eles, os mais citados são para tratamento de gripe, febre, dor e inflamação de artrite e reumatismo. Apesar de todos os usos, ainda tem pequena aplicação como fitoterápico quando comparado ao alho (Allium sativum). Os óleos essenciais de Mansoa spp. contêm polissulfetos de alila que contribuem para o aroma e sabor característicos. A composição química dos extratos orgânicos de Mansoa incluiu alcanos, alcanóis, triterpenóides, flavonóides, derivados do lapachol e o derivado sulfurado aliína. Os usos, composição química, atividades biológicas e aspectos agrícolas de espécies de Mansoa e sua relação com A. sativum são apresentados.

Volatile and non-volatile compounds and antimicrobial activity of Mansoa difficilis (Cham.) Bureau & K. Schum. (Bignoniaceae)

ABSTRACT: Essential oil from the leaves of Mansoa difficilis was analyzed by GC/MS. Oct-1-en-3-ol (49.65%) was the major compound, but diallyl di- and trisulfide were also present (0.85 and 0.37%, respectively), justifying the garlic-like odor of the crushed leaves. The hexane and methanol extracts of the leaves and stems afforded as main constituents a mixture of linear hydrocarbons, spinasterol, stigmasterol, ursolic and oleanolic acids, two apigenin derivatives and verbascoside. The hexane and methanol extracts of leaves were tested for antimicrobial activity against ten microorganisms. The hexane extract was active against both Psedomonas aeruginosa and Staphylococcus aureus.

Viabilidade do controle da mancha púrpura e efeitos nos aspectos físicos, químicos e biológicos do solo e na produção do alho pelos microrganismos eficazes

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

Viroses do alho: métodos de diagnose e degenerescência do alho semente livre de vírus

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Avaliação do efeito do alho (Allium sativum L.) sobre o colesterol plasmático em coelhos com hipercolesterolemia induzida

The use of plants to treat diseases or even to cure them is a high diffused popular tradition, and several studies discuss the therapeutic and pharmacological properties of garlic in the reduction of hyperlipidaemias. The objective of the present study was to investigate the influence of the aqueous extract of garlic (Allium sativum) to treat the serum cholesterol of rabbits with experimental hypercholesterolemia. The animals were divided into G1 (control group) and G2 (group treated with garlic). The experiment was developed according to 3 phases: during the 1st phase, all animals were provided with a regular diet to evaluate the basal cholesterol; during the 2nd phase, all animals received a supplemented diet until the end of the experiment, in order to develop hypercholesterolemia and, in the 3rd phase, the animals on G2 received the garlic treatment. The cholesterol registered on the 1st phase was 39.94 ± 9.57 mg dL-1. On the 2nd phase, there was an increase on the serum cholesterol level in both groups - higher than 100 mg dL-1. Concerning the treatment, the garlic did not reduce the serum cholesterol in rabbits.

Épocas de consórcio de alho com cenoura em três sistemas de manejo de plantas daninhas em Jaboticabal-SP

This work was carried out using intercropped cultivation of garlic (Allium sativum) and carrot (Daucus carota) in Jaboticabal, SP - Brazil. Four seeding timings for carrot (0, 15, 30 and 45 days after garlic planting) and three weed management systems (herbicide, frequent manual weed control and no weed control) were tested. The effects of this intercropped system on weed control, efficient land use and productivity were determined. The experimental design was a completely randomized block with split-plots and four replications, with carrot seeding timings being the plots and the weed management systems, the sub-plots. The herbicide oxadiazon at 750 g ha-1 did not cause toxicity in the garlic, nor in the carrot plants. Regandress of the timing for the intercropping establishment the Land Equivalent Ratio (LER) values were greater than one. Garlic-carrot intercropping profitability was greater than that of monocultures of garlic crop, mainly under weed management systems, using the herbicide oxadiazon and frequent manual weeding.

Análise da presença de vírus em alho semente da segunda e quarta gerações, produzidos por termoterapia e cultura de tecido

The garlic (Allium sativum L.) can be naturally infected by a complex of filamentous viruses belonging to the genera Potyvirus, Carlavirus and Allexivirus. Accumulation of these viruses occurs especially by vegetative propagation through cloves. As the cultivated garlic plant does not produce true seed worldwide, virus-free plants can only be obtained by tissue culture of stem apices and thermotherapy. Using these techniques, garlic seeds were produced at the School of Agricultural Sciences - UNESP, Botucatu, and evaluated by RT-PCR for the presence of potyvirus, carlavirus and allexivirus. In the second generation of microcloves propagated in a greenhouse, 6.6% infection was detected, only by allexivirus. In the fourth generation, however, there was 60% incidence by allexivirus, 35% by potyvirus and all negative by carlavirus. The high rate of infection by allexivirus may be related to the greater difficulty of removing the species of viruses belonging to this genus, as observed by other authors, and also based on the infection and transmission of the virus by the mite, Aceria tulipae, during the storage of bulbs from one year to the other. The garlic at the fourth generation corresponds to cloves weighed less than 1 gram and not selected for commercial multiplication. Selection for the size of cloves has a positive effect on the choice of cloves with lower rates of viral infection, as the technique of thermotherapy and tissue culture do not eliminate the virus completely. Results also emphasize the need of fumigation for the garlic seed stored from one year to the other in order to prevent the transmission of allexivirus during storage.

Relações entre fósforo extraído por resina e respostas da cultura do alho vernalizado à adubação fosfatada em cinco solos com e sem adubação orgânica

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

Bulbilhos aéreos de alho, provenientes de escapes florais, são infectados por vírus

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

Avaliação dos efeitos do alho (Allium sativum L.) sobre o colesterol plasmático em coelhos com hipercolesterolemia induzida

The use of plants in treatments of diseases or even in the cure of them is a high difused popular tradition, and several works talk about the therapeutic and pharmacological properties of garlic in the reduction of hyperlipidaemias. The objective of the present work was to investigate the influence of garlic (Allium sativum) aqueous extract treatment on the serum cholesterol of rabbits in experimental hypercholesterolemia. The animals were divided in G1 (control group) and G2 (group with garlic treatment). The experiment was developed in 3 phases: during the 1st phase, all the animals received regular diet for evaluation of basal cholesterol; in the 2nd phase all the animals received supplemented diet until the end of the experiment, in order to develop hypercholesterolemia and in the 3rd phase, the animals of G2 received the garlic treatment. The cholesterol registered on the 1st phase was 39,94 ± 9,57mg/dL. On the 2nd phase, there was an increase on the serum cholesterol level in both groups – higher than 100mg/dL. Concerning the treatment, garlic didn’t reduce the serum cholesterol in rabbits

Processamento do alho negro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Caracterização e aceitabilidade de tomate seco

In this work evaluated the content of vitamin C and total carotenoid in tomatoes fresh and dehydrated for conserve, with posterior immersion in sauce, verifying its sensorial acceptability. Dehydration was performed in dryer with airflow at 70 °C to obtain a product with final moisture of 45%. Determinations were carried out ascorbic acid, soluble solids, acidity, sugars and carotenoid before and after the dehydration process. The dehydrated tomatoes had been immersed in three types of sauces (pepper sauce, oregano with parrot leaves sauce and garlic sauce) per 25 days. After this period, the dry tomatoes in conserve had been submitted to the sensorial analysis in the pate form, applying themselves preference test. The results had been showed that retention of vitamin C and total carotenoid in the dehydrated product showed retention of 14.0% and 44.3%, respectively, in tomatoes after the dehydration process. Among the formulation of canned t

Caracterização e identificação de vírus em allium spp

Pós-graduação em Agronomia (Proteção de Plantas) - FCA