Jane de Jesus da Silveira Moreira

Volatile Compounds in Tomato-Based Dried Products

The effect of drying of tomato juice and products on their volatiles retention was evaluated. Fresh tomato juice and its two blends—one with 5% maltodextrin and another with 5% tapioca flour—were dried in a forced-air circulation dryer. The volatiles retention was the highest in tomato powder prepared with 5% maltodextrin, followed by the one prepared with the addition of 5% tapioca flour, which retained most of the sulfur compounds. The concentrations of dimethyl sulfide, 2-ethyl furan, hydroxymethyl furfural, acetaldehyde, and α-terpineol increased in dried powder and that of low-boiling-point compounds decreased over the drying period.

Bioactive Compounds and Antioxidant Activity of Bunchosia glandulifera

Bunchosia glandulifera is a red-colored fruit and a source of bioactive compounds with antioxidant potential. The fruit was collected in the city of Santo Antonio Patrulha-Brazil, and the pulp contained phenolic compounds, anthocyanins, flavonoids, lycopene, β-carotene, vitamin C, and caffeine. Rutin, vitexin, and quercitrin were the phenolic compounds identified in the pulp. The concentrations of lycopene (16.39 mg/100 g fruit) and β-carotene (8.10 mg/100 g fruit) provided the fruit’s distinct color. The fruit pulp was rich in caffeine (206.35 mg/100 g) and showed antioxidant activity as determined by Ferric Reducing Antioxidant Power, 2,2′-Azinobis-(3-Ethylbenzothiazoline-6-Sulfonic acid, and 2,2 Difenil-1-Picrilhidrazil. The high antioxidant activity was due to its high levels of bioactive compounds.

Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues

The aim of this study was to extract and identify volatile compounds from pineapple residues generated during concentrated juice processing. Distillates of pineapple residues were obtained using the following techniques: simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by the solid-phase microextraction technique. The volatile compounds were identified in a system of high resolution gas chromatography system coupled with mass spectrometry using a polyethylene glycol polar capillary column as stationary phase. The pineapple residues constituted mostly of esters (35%), followed by ketones (26%), alcohols (18%), aldehydes (9%), acids (3%) and other compounds (9%). Odor-active volatile compounds were mainly identified in the distillate obtained using hydrodistillation by passing nitrogen gas, namely decanal, ethyl octanoate, acetic acid, 1-hexanol, and ketones such as γ-hexalactone, γ-octalactone, δ-octalactone, γ-decalactone, and γ-dodecalactone. This suggests that the use of an inert gas and lower temperatures helped maintain higher amounts of flavor compounds. These data indicate that pineapple processing residue contained important volatile compounds which can be extracted and used as aroma enhancing products and have high potential for the production of value-added natural essences.

O backlog de patentes no Brasil: o direito à razoável duração do procedimento administrativo

O INPI tem assistido a um atraso cronico no processamento de pedidos de patentes. O tempo de concessao de patentes no Brasil saltou quatro anos em uma decada, atingindo 10,8 anos em 2013. O backlog (pendencia) reduz a eficacia do sistema de patentes ao provocar um ambiente de incerteza e inseguranca juridica, desvirtuando a finalidade precipua do sistema patentario, qual seja, a promocao do desenvolvimento economico e tecnologico do Pais. Nesse interim, a presente pesquisa propoe-se, como objetivo geral, a descrever e a analisar o quadro evolutivo de pedidos de patente com analise pendente no INPI de 2010 a 2013. Como objetivos especificos, a pesquisa nao so busca alternativas ja adotadas em outros paises que poderao ser utilizadas pelo INPI para a diminuicao do backlog de patentes como tambem propoe uma solucao juridica adequada para a defesa do direito do depositante a razoavel duracao do processo, aplicavel ao procedimento administrativo. O trabalho se utilizou do metodo empirico e dedutivo, tendo sido pautado na doutrina, periodicos, trabalhos cientificos, relatorios de gestao do INPI e principais INAPI do mundo (USPTO, EPO, JPO e KIPO), jurisprudencia e legislacao em vigor.

DEVELOPMENT, PHYSICAL-CHEMYCAL, MICROBYOLOGICAL AND SENSORY ANALISES OF TAMARIND JAM

The tamarind is a fruit with a high potential to be exploited in the Brazilian market and its processing in the form of jam promotes increased lifespan, offers a derivative at any time of year and brings to market differentiated food for its sour-sweet taste. In this sense, the present work aimed to process jam from the tamarind pulp without the addition of additives, to perform physicalchemical and microbiological analyses and, finally, to check sensorial acceptance of tamarind jam. In relation to the physico-chemical results, it was observed that the water activity was consistent with the value set for jams. The pH 2.4 and 44.44 % of acidity jam indicated that the high acidity of the raw materials were retained in the product after the heat treatment and microbiological analysis were within the limits established by Brazilian law. According to sensory analysis, 23% of consumers likely to buy the tamarind jam. Key-words: tamarindus indica; gelation; acidity.

UM OLHAR SOBRE A PESQUISA COM ÓLEOS ESSENCIAIS NO BRASIL A PARTIR DA BASE DE DADOS SCIELO

Brazil is the country with the greatest plant genetic diversity in the world, consisting of significant potential for socio-economic development for the country. Examples are the essential oils and related products that are industrially used as raw materials for hygiene products, cleaning, cosmetics, among others. Currently data on indicators of research with essential oils in Brazil are scarce and scattered. As such, it researched about these indicators in the database Scielo the period October-December 2013, which aimed to systematize the most studied

Qualidade funcional da infusão do chá verde comercial

OBJECTIVE: The objective of this study was to assess the quality of two commercial brands of green tea in sachets, verifying how different infusion times, including that recommended by the manufacturer, affect functional component levels. METHODS: High-performance liquid chromatography with diode-array detection was used for identifying and quantifying caffeine, catechin, epigallocatechin, rutin and epicatechin. RESULTS: Epigallocatechin and catechin levels of both brands were higher with an infusion time of 6 minutes in boiling water (100°C). Rutin was only found in one of the brands after an infusion of six minutes. Methanol (99.8%) extraction significantly increased the yield of all study compounds. The Trolox Equivalent Antioxidant Capacity of the tea increased with infusion time. However, the Trolox Equivalent Antioxidant Capacity of the methanol extractions was significantly smaller than that of all of the other treatments (p<0.05). CONCLUSION: Chemical analysis of moisture, ash, ash insoluble in hydrochloric acid, and microscopic analysis of dirt and other physical contaminants showed that both brands conform to the legislation with respect to these parameters.