H. C. R. Magalhaes

In vitro efficacy of Coriandrum sativum, Lippia sidoides and Copaifera reticulata against Leishmania chagasi

The increased incidence of visceral leishmaniasis (VL) in Brazil is due to a lack of effective disease control measures. In addition to that, no effective treatment exists for canine VL in response to synthetic drugs. Thus, the objective of this study was to evaluate the effect of the essential oils of Coriandrum sativum and Lippia sidoides, and oleoresin from Copaifera reticulata, on Leishmania chagasi promastigotes and amastigotes. We also examined the toxicity of these treatments on the murine monocyte cell line RAW 264.7. To determine the IC50 a MTT test (3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) was performed on promastigotes, and an in situ ELISA assay was conducted on amastigotes. Here, we demonstrate that oleoresin from C. reticulata was effective against both promastigotes (IC50 of 7.88 µg.mL-1) and amastigotes (IC50 of 0.52 µg.mL-1), and neither of the two treatments differed significantly (p > 0.05) from pentamidine (IC50 of 2.149 µg.mL-1) and amphotericin B (IC50 of 9.754 µg.mL-1). Of the three plant oils tested, only oleoresin showed no toxicity toward monocyte, with 78.45% viability after treatment. Inhibition of promastigote and amastigote growth and the lack of cytotoxicity by C. reticulata demonstrate that oleoresin may be a viable option for analyzing the in vivo therapeutic effects of leishmanicidal plants.

Volatile Profile of Cashew Apple Juice Fibers from Different Production Steps

This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA). Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E)-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability.

VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

Neste trabalho, avaliou-se a utilizacao da fibra de caju em associacao a proteina texturizada de soja para elaboracao de hamburguer vegetal. Foram estudados dois tratamentos para a reducao do tamanho da fibra (prensagem mecânica associada ou nao a maceracao enzimatica) e seu impacto nas carateristicas fisico-quimicas, aceitacao sensorial e estabilidade dos hamburgueres armazenados a -18oC, por 180 dias. As duas formulacoes dos hamburgueres apresentaram alto teor de umidade e carboidratos, e baixo teor de lipideos. A maceracao enzimatica da fibra resultou em produtos com menor umidade e mais duros. Durante o armazenamento dos hamburgueres, observaram-se reducao de pH e de acido ascorbico, e aumento de acidez, nao tendo sido observadas tendencias para os parâmetros de cor. Os hamburgueres estiveram dentro dos padroes microbiologicos da legislacao brasileira para o consumo humano, e as medias de aceitacao sensorial, dentro da zona de aceitacao durante todo o periodo de armazenamento. Conclui-se que, a inclusao de maceracao enzimatica ao processo de tratamento da fibra nao apresenta vantagens e que os hamburgueres obtidos de fibra de caju e proteina texturizada de soja podem ser consumidos ate seis meses de armazenamento congelado.

Chapter 109 – Varietal Differences in the Volatile Profile of Bananas with Resistance to Black Leaf Streak Disease

In Brazil, black leaf streak disease, also known as black Sigatoka, is devastating to traditional banana cultivars. Government research institutes are developing new resistant varieties, but if the sensory properties are not taken into account, the breeding program may not succeed. The objective of this work was to compare, by principal component analysis (PCA), the volatile profile (GC-MS) of the most popular banana cultivars in Brazil (Prata and Pacovan), susceptible to black Sigatoka, with nine resistant hybrids. Results showed that Galil 18 and Pacovan Ken were similar to traditional cultivars. Japira presented the richest volatile profile. These cultivars have great potential to replace fruits that are susceptible to banana diseases.