Fernando Antonio Pinto de Abreu

Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids

Cashew apple fibrous residue is a by-product of the cashew juice industry. After pressing using a helical type continuous press followed by crossflow microfiltration, an aqueous extract was obtained from these cashew apple fibres. It was characterised by an intense yellow colour due to carotenoid pigments. Carotenoids were identified and quantified in the cashew apple before extraction, in its aqueous extract and in the concentrate obtained by microfiltration. Cashew apple aqueous extract and its concentrate presented a carotenoid profile with 11 carotenoids, most of them were tentatively identified by HPLC-DAD-MS and are xanthophylls present under an esterified form. Auroxanthin and β-cryptoxanthin represented around 50% of total carotenoids. Concentration of the extract by microfiltration led to epoxy-furanoxy rearrangement of violaxanthin and antheraxanthin. The process allowed an increase of 10 times total carotenoid content compared with initial cashew apple. Total carotenoid content of the final concentrated extract reached 54 mg/kg.

The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine

Fresh cashew juice was inoculated with Saccharomyces bayannus and fermented at 18 and 30°C. Sulfur dioxide was added at 0, 50, 100 and 200 mg/kg. The headspace volatiles were identified by gas chromatography—mass spectrometry and sniffed using the Osme technique. The flavour profiles were generated by Quantitative Descriptive Analysis. Impact volatiles included ethyl esters associated with fruit flavour. A refrigerated fermentation provided better wines, increasing the levels of compounds with cashew, fruity and sweet notes and decreasing undesirable compounds perceived as ‘fermented’, ‘plastic’ and or ‘smelly’. A low level of sulfitation was required to obtain a fruity cashew wine whereas too much sulfite favoured the production of isobutanol and hexanoic acid, which could impair the sensory quality of the product.

Estudo farmacobotânico das folhas de Garcinia brasiliensis Mart. (Clusiaceae)

The Garcinia brasiliensis Mart. (Clusiaceae) species, native of the Amazon region and cultivated throughout the Brazilian territory, has been widely studied due to its pharmacological potential, but there are few studies dealing with the pharmacobotanic characterization of this species. Considering the therapeutic properties in order to become an herbal medicine, the present paper had the purpose of studying the anatomical and histochemical characterization of the leaf and petiole, as well as producing macroscopic and microscopic data that provide important characteristics for its identification, in addition to providing subsidies for the pharmacognostical analysis in order to offer elements for the quality assurance of the drug. The botanical material was prepared through the usual optical and histochemical microtechniques. The leaves of G. brasiliensis are simple, opposed, colorless, and they show an elliptical shape. As seen from the front, the epidermal cells have a sinuous contour, and paracytic stomata occur on the low surface. The leaves are hipostomatic and dorsiventral with heterogeneous mesophile. The mesophile is dorsiventral, the central midrib shows a biconvex contour and vascular system in a semi-closed arch shape surrounded by a sclerenchymatic sheath. Inorganic inclusions of crystals in the shape of druses, and organic inclusions represented by phenolic compounds and starch grains are found throughout the leaf blade and petiole. It is common to find secretory canals filled with a lipid content dispersed throughout the parenchyma and near the vascular bundles. These data support the quality assurance of the elements used to produce herbal medicines.

Evaluation of nutritional and chemical composition of yacon syrup using 1 H NMR and UPLC-ESI-Q-TOF-MS E

A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.