Kélin Schwarz

Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea Italica) biofortified with selenium.

In this work, three different broccoli maturity stages subjected to biofortification with selenium were evaluated for antioxidant and antiproliferative activities. Antioxidant trials have shown that the maturation stages biofortified with selenium had significantly higher amounts of phenolic compounds and antioxidant activity, especially seedlings. Although non-polar extracts of all samples show antiproliferative activity, the extract of broccoli seedlings biofortified with selenium stood out, presenting cytocidal activity for a glioma line (U251, GI50 28.5 mg L(-1)).

Desempenho agronômico e qualidade físico-química de híbridos de tomateiro em cultivo rasteiro

The evaluation of cultivars within the same soil and climatic conditions allows comparison of genotypes for its yield and quality potential, seeking to establish the most adapted for each region. This study aimed to evaluate the yield and fruit quality of tomato hybrids grown without guiding, for fresh consumption and processing. The field experiment was carried out in Pinhao, Parana state, Brazil, in two years (2009/2010 and 2010/2011). The experimental design was a randomized complete block with four replications. Ten tomato hybrids were used (Supera, Granadero, AP-529, AP-533, Katia, Laura, Fascinio, Tinto, Red Spring and Venus). We evaluated total and marketable yield, average fruit weight, fruit damage, presence of peduncle; and characteristics of quality: dry mass, fruit firmness, mesocarp thickness, soluble solids, titratable acidity, soluble solids/titratable acidity ratio, pH, ascorbic acid, lycopene and reducing sugars. Granadero was the hybrid with the highest total yield (112.5 t ha-1 in 2009/2010 and 78.5 t ha-1 in 2010/2011) and marketable yield (88.7 t ha-1 in 2009/2010 and 69.0 t ha-1 in 2010/2011) in two years of experiment, as well as the highest dry matter and soluble solids and the highest mesocarp thickness. Tinto and Venus also stood out in total and marketable yield and the hybrid which had the highest average fruit weight was Venus (99.9 g). For the soluble solids/titratable acidity ratio, Granadero, Venus, Supera, Tinto and Fascinio showed ratios above 10 in both years. Laura, Red Spring and Venus showed good values for ascorbic acid and lycopene. Overall, the best performing hybrid for traits and for both segments was Granadero, but this hybrid showed low genotypic stability. So Venus and Tinto, despite lower yields, could be recommended because they presented good quality and stability to the region.

Caracterização agronômica de genótipos de minitomate

The characterization of genotyes from a germplasm bank is the first step to define their use as sources of interesting genes. We evaluated 64 genotypes of mini tomatoes of the germplasm bank of the Universidade Estadual do Centro-Oeste, in Guarapuava, Parana state, Brazil. The experimental design consisted of randomized blocks with three replications and four plants per plot. Ten genotypes stood out for fruit production, all with yield equivalent to cv. Sweet Grape. Most genotypes presented fruits with 25-30 mm, oblong shape, similar to that observed in the sweet grape cultivar. Three genotypes stood out for the soluble solids content, with 7.13°Brix (6878-49), 7.17°Brix (RVTC-22) and 7.37°Brix (IAC1498-63). The genotypes RVTC-06, RVTC-08, RVTC-11, RVTC-12, RVTC-16, RVTC-20, 2318-43, 2091-44, 2298-45, IAC392-59 and IAC1622-64 exhibited brightness values between 38 and 40, considered appropriate. The red color (a*), was more intense in genotypes 1258-48, 6878-49, IAC392-59, 0224-53, RVTC-25 and RVTC-55. Three genotypes showed fruit with greater vivacity (chroma) (2091-44, 0489-54 and IAC1622-64). The genotypes RVTC-07, IAC392-59, IAC1622-64, RVTC-24 and RVTC-57 presented the lowest values of Hue, thus providing stronger red color. Based on these results, the genotypes of mini tomatoes showed promising agronomic and qualitative characteristics, besides good adaptation to soil and climatic conditions of the region. Although diverse market niches exist for this segment, no ideal standard of format has been defined. So, many characteristics may be used to improve the production, flavor and appearance, expanding the market.

Características físico-químicas e compostos bioativos em frutos de tomateiro colhidos em diferentes estádios de maturação

Tomato fruits are harvested in stages less advanced of maturation depending on the distance between consumer markets as well as to obtain the greatest time of shelf life. Assuming that the stage of maturity at the time of harvest directly influences fruit quality, the objective of this study was to evaluate the physical and chemical characteristics and the bioactive compounds of tomato fruits (cultivars AP-529 and Tinto) depending on harvest in five stages of maturation (mature-green, green-pink, pink-green, pink and light-red). The evaluated physico-chemical characteristics were firmness, soluble solids content (TSS), titratable acidity (TA), relation TSS/TA and reducing sugars and the bioactive compounds ascorbic acid, phenolic compounds and lycopene. The hybrid AP-529 had highlighted the levels of phenolic compounds, lycopene and titratable acidity; the hybrid Tinto stood out on the content of reducing sugars, ascorbic acid and TSS/TA. The harvest of fruits in less advanced stadiums of maturation favored the characteristics of firmness, soluble solids, titratable acidity, reducing sugars and lycopene, while the harvest in more advanced stages of maturation favored the TSS/TA, phenolic compounds and ascorbic acid contents.

Características físicas e químicas da polpa de híbridos de tomateiro, durante o armazenamento congelado

Physical and chemical characteristics of tomato hybrids pulp during frozen storage Tomato requires freezing of pulp for further analyses due to its rapid deterioration. However, this process can result in considerable losses in composition. This study evaluated the physical and chemical features of frozen pulp of two tomato hybrids (Granadero and Tinto). The fruits were harvested at full maturity and crushed, afterwards. Samples were evaluated before freezing and every seven days during storage at -18°C for 28 days. Analyses were carried out in triplicate and moisture, soluble solids (SS), titratable acidity (TA), ascorbic acid (AA) and lycopene were evaluated, as well as the soluble solids/titratable acidity ratio (SS/TA) and pH. Generally, the values of pH and humidity did not differ (p>0.05) among the hybrids and throughout the freezing period. Freezing altered the pulp composition, since a decrease in the concentrations of SS, AT, AA and an increase in lycopene and SS/AT was observed throughout the storage period. The hybrid Granadero presented better results than Tinto, before and after freezing, but storage of the pulp of these fruits is not recommended for further analyses.

Desperdício Alimentar X Aproveitamento Integral de Alimentos: Elaboração de Bolo de Casca de Banana

O desperdicio de alimentos consiste em um grave problema que faz do lixo brasileiro um dos mais ricos do mundo em nutrientes. Assim sendo, e indispensavel abordar o aproveitamento integral dos alimentos, que visa abarcar acoes para evitar o desperdicio. O presente estudo objetivou verificar o atual indice de desperdicio de um restaurante comercial de Guarapuava – PR, e testar a receita de bolo de casca de banana com intuito de inclui-la no cardapio do local. Foram avaliados sete dias de producao da Unidade de Alimentacao e Nutricao para determinar o indice de desperdicio por meio da pesagem dos alimentos produzidos, distribuidos e consumidos e, posteriormente, desenvolveu-se um bolo de casca de banana a partir dos residuos produzidos na unidade (casca de banana-prata) que foi submetido ao teste de aceitacao com clientes e funcionarios. Apos pesagem e calculos, observou-se uma elevada quantidade de restos, oriundos do nao consumo por parte dos comensais e de resto-ingestao, relacionados com o total produzido. Tambem, foi observado que o percentual de sobra recomendado de ate 3% nao foi atendido, sendo observado valor de 18,44% na unidade avaliada. Os resultados demonstraram que a preparacao elaborada com aproveitamento integral de alimentos obteve boa aceitacao, de acordo com o Indice de Aceitabilidade (≥70%). Conclui-se que a preparacao com aproveitamento integral de alimentos (bolo de casca de banana) e uma otima alternativa para enriquecimento das refeicoes, melhoramento economico, assim como um meio simples e facil para a reducao do desperdicio alimentar. Palavras-chave: Aproveitamento Integral. Banana. Desperdicio. Abstract Food waste is a serious problem that turns the Brazilian waste one of the worlds richest in nutrients. Therefore, it is essential to address the full food use, which aims to encompass actions to avoid waste. This study aimed to verify the current waste rate of a commercial restaurant in Guarapuava city – PR state, and test the banana peel cake recipe in order to include it in the local menu. We evaluated seven days of food production and nutrition unit to determine the waste index through the weighing of food produced, distributed and consumed, and subsequently developed a banana peel cake from the waste produced in the unit (Prata banana peel) that was submitted to the acceptance testing with customers and employees. There was a high amount of leftovers, not originating from the consumption by diners and ingestion-leftovers, related to the total production. In addition, it was observed that the leftovers percentage up to 3% recommended was not met, being observed value of 18.44% in the unit evaluated. The results showed that the preparation made with full utilization of foods obtained good acceptance, according to the index of Acceptability (≥70%). It is concluded that the full utilization of food preparation (banana peel cake) is a great alternative to enrichment of meals, economic improvement, as well as a simple and easy way for reducing food waste. Keywords: Full Utilization. Banana. Waste.

NÍVEL DE SATISFAÇÃO E ESCOLHAS ALIMENTARES DOS COMENSAIS EM RESTAURANTE SELF-SERVICE

Nos ultimos anos, houve um aumento da alimentacao fora de casa, juntamente com a alta concorrencia nos servicos de alimentacao e a preocupacao com a saude dos comensais. O objetivo do presente estudo foi avaliar a satisfacao dos comensais quanto aos servicos oferecidos e suas escolhas alimentares em um restaurante self-service . A amostra do estudo totalizou 148 individuos, os quais avaliaram os servicos prestados em relacao aos seguintes criterios: aparencia dos alimentos, apresentacao do bufe, variedade, temperatura das saladas, sobremesas e pratos quentes, sabor das refeicoes, tempero, atendimento, higiene e limpeza do local e avaliacao geral. A satisfacao dos comensais em relacao ao servico prestado, no geral, teve avaliacao positiva, indicando bom grau de contentamento. Em relacao as escolhas alimentares, verificou-se grande influencia dos fatores aparencia, sabor, variedade, forma de preparo, valor nutricional e alimentos que fazem bem a saude. A avaliacao da satisfacao e as escolhas alimentares dos comensais para restaurantes self-service sao ferramentas que ajudam a determinar o perfil dos comensais e a realidade da unidade, visando melhorar os servicos prestados. DOI: 10.12957/demetra.2017.22435

Qualidade físico-química de genótipos de tomateiro colhidos em diferentes estádios de maturação

O estadio de maturacao no momento da colheita do tomate interfere diretamente na qualidade. Regioes como Sudeste e Centro-Oeste, tem a funcao de produzir tomate para suprir as regioes Norte, Nordeste e a entressafra do Sul. Para tanto, necessita-se que em funcao das distâncias a serem percorridas, estes frutos sejam colhidos em estagio pouco avancado de maturacao. O objetivo do trabalho foi avaliar as caracteristicas fisico-quimicas de genotipos de tomateiro em funcao dos estadios de maturacao. O experimento primeiramente foi realizado em casa de vegetacao onde ocorreram os cruzamentos dialelicos para a obtencao dos hibridos experimentais. Os 45 hibridos obtidos nos cruzamentos, juntamente com as 10 linhagens e duas testemunhas (AP-529 e Tinto) formaram o experimento em campo em blocos casualizados com tres repeticoes, implantado em Guarapuava-PR. A colheita foi realizada em cinco estadios de maturacao: verde, verde-rosado, rosa-esverdeado, roseo e vermelho claro. Esses frutos formaram o experimento em laboratorio, que foi em parcelas subdivididas no tempo, com tres repeticoes. As caracteristicas avaliadas foram: Firmeza, pH, solidos soluveis, acidez titulavel, relacao solidos soluveis/acidez titulavel, umidade e acucares redutores. A colheita dos frutos em estadios menos avancados de maturacao favoreceu as caracteristicas firmeza, solidos soluveis, acidez titulavel e acucar redutor, enquanto que a colheita em estadios mais avancados de maturacao favoreceu as a relacao SS/AT e pH. Os genotipos que se destacam entre todos os estadios e todas as caracteristicas foram RVTD 2009-1, RVTD 2009-36, RVTD 2009-38, RVTD 2009-41, RVTD 2009-44, RVTD 2009-27, RVTD 2009-26, RVTD 2009-52 E RVTD 2009-50.