Leonor Almeida de Souza Soares

The impact of Rhizopus oryzae cultivation on rice bran: Gamma-oryzanol recovery and its antioxidant properties

This study evaluated the effect of the solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on γ-oryzanol recovery and its antioxidant properties. Gamma-oryzanol was extracted with organic solvents and its extracts were characterized by GC-FID and HPLC-UV. The antioxidant capacity was assessed by DPPH and ABTS+ assays, β-carotene/linoleic acid system, and reduction of oxidation in lipid system. The biomass showed the γ-oryzanol recovery increased by 51.5% (20.52mg/g), and 5.7% in polyunsaturated fatty acids. The γ-oryzanol major components changing in their profile. The γ-oryzanol extract from biomass (72h) showed the greatest DPPH inhibition (59.0%), while 90.5% inhibition of oxidation of β-carotene/linoleic acid system, and 30% reduction of the indicators of oxidation in olive oil was observed in the one cultivated at 96h, these behaviors were confirmed by PCA analyses. SSC provides an increase in the γ-oryzanol recovery followed by improving of the functional properties of rice bran.

Sensory characterization of lying quails meat (Coturnix coturnix japonica) fed with different diets in different times

As the consumption of quail’s meat is still innovation in Brazil, the quantitative descriptive analysis becomes important to know the sensorial characteristics of this product, therefore with this work we aimed to evaluate sensorially the effect of the different diets elaborated for posture quails (Coturnix coturnix japonica), in different times. The birds, 150 quails, (Coturnix coturnix japonica) with 37 days of age were fed with diets containing: flour of fish silage plus deffated rice bran (FSP+FAD), flour of commercial fish plus deffated rice bran (FP+FAD) and commercial diet, for the period of 90 days and abated to the 30, 60 and 90 days of diet and frozen. The sensorial evaluation was accomplished by the Quantitative Descriptive Analysis (ADQ), where twelve evaluators were submitted to training, after determination of the terminology, accomplished in open panel. In the evaluation the team was formed by seven evaluators which were selected by their distinguishing skills, reproducibility and agreement with each other. The results obtained for the quantitative descriptive analysis were evaluated by the test of Tukey, where the interaction diet x time was significant for the attributes of characteristic flavor and corn scent, it was verified that the meat of the birds fed during 60 days with the diet of flour of fish silage with degreased rice bran presented the best sensorial characteristic. Enke et al., Revista Brasileira de Higiene e Sanidade Animal (v.4, n.2) p.15-33, jul – dez (2010) 16