Manoel Alves de Souza Neto

Antifungal Activity, Toxicity and Chemical Composition of the Essential Oil of Coriandrum sativum L. Fruits

The aims of this study were to test the antifungal activity, toxicity and chemical composition of essential oil from C. sativum L. fruits. The essential oil, obtained by hydro-distillation, was analyzed by gas chromatography/mass spectroscopy. Linalool was the main constituent (58.22%). The oil was considered bioactive, showing an LC50 value of 23 µg/mL in the Artemia salina lethality test. The antifungal activity was evaluated against Microsporum canis and Candida spp. by the agar-well diffusion method and the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) were established by the broth microdilution method. The essential oil induced growth inhibition zones of 28 ± 5.42 and 9.25 ± 0.5 for M. canis and Candida spp. respectively. The MICs and MFCs for M. canis strains ranged from 78 to 620 and 150 to 1,250 µg/mL, and the MICs and MFCs for Candida spp strains ranged from 310 to 620 and 620 to 1,250 µg/mL, respectively. C. sativum essential oil is active in vitro against M. canis and Candida spp. demonstrating good antifungal activity.

Influência da concentração e da proporção fruto: xarope na desidratação osmótica de bananas processadas

Considering the technological limitations of the traditional processes for production of banana fig with standard quality, the osmotic dehydration appears as an option to the standardization of this process. In this work to determine parameters of the banana osmotic dehydration process and to evaluate the influence of osmotic solution concentration on the physical chemical caracteristics of the fruit and stablish drying curves of pre treatment bananas through osmotic dehydration with and without vacuum. It was concluded that is possible to obtain dehydrated banana as a product of intermediate moisture, through osmotic pre treatment followed by drying. The characteristics of the product were influenced by concentration and proportion fruit:xyrop of the used medium.

Desidratação osmótica de manga seguida de secagem convencional: avaliação das variáveis de processo

A manga e uma fruta muito popular dos tropicos, consumida principalmente na forma in natura e com grandes possibilidades de industrializacao. A desidratacao osmotica seguida de secagem convencional tem se apresentado como uma ferramenta tecnologica importante no desenvolvimento de novos produtos, viabilizando o aproveitamento e valorizacao da manga. O presente trabalho teve como objetivo avaliar a influencia da concentracao do xarope osmotico e da pressao do sistema sobre a cinetica de desidratacao osmotica da manga, assim como sobre o processo de secagem subsequente. Verificou-se durante todo o processo a influencia das variaveis estudadas, notadamente da utilizacao de vacuo que possibilitou a reducao do tempo total de processo.

Composição química volátil, em diferentes estádios de maturação, de manga 'Tommy Atkins' produzida no Vale do São Francisco

The effect of the maturation stages on the volatile chemical composition of mango fruit cv. Tommy Atkins, cultivated in Sao Francisco Valley, was investigated using SPME. GC/MS and GC-FID analysis allowed the identification of 32 compounds, consisting mainly of monoterpenes. δ-3-Carene was the major component in all the stages, while α-terpinolene, trans-β-caryophyllene e α-pinene succeded each other as the second most abundant constituent, during the ripening. The aroma of the ripe fruit was characterized by presence of short-chain ethyl esters (C2-C6), whereas the green mango contained the highest concentration of δ-3-carene. Furthermore, some terpenes were detected exclusively at one of the stages.

Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

This study aimed at assessing the stability of passion fruit juice in glass bottles during a 120-day storage period, regarding its volatile compounds profile and sensory properties (aroma and flavor). Samples were obtained from a Brazilian tropical juice industry (Fortaleza, Brazil) and submitted to sensory and chromatographic analyses. The characteristic aroma and flavor of passion fruit were evaluated by a trained panel with a non-structured scale of 9 cm. The headspace volatile compounds were isolated from the product by suction and trapped in Porapak Q, analyzed through high-resolution gas chromatography and identified through gas chromatography-mass spectrometry (GC-MS). Twelve odoriferous compounds were monitored: ethyl butanoate, ethyl propanoate, 3-methyl-1-butanol, 3-methyl-2-butenol, (E)-3-hexenol, (Z)-3-hexenol, 3-methylbutyl acetate, benzaldehyde, ethyl hexanoate, hexyl acetate, limonene and furfural. The slight variations observed in the volatile profile were not enough to provoke significant changes in the characteristic aroma and flavor of the passion fruit juice.

Ácidos graxos e composição centesimal da carne de coelhos alimentados com ração contendo farelo de coco

The objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.

Efeito do tipo de corte nas características físico-químicas e físicas do abacaxi pérola minimamente processado

The purpose of this work was to evaluate the effect of two types of cutting (trapeze and slices) on the physical and physical chemical characteristics of pineapple Perola minimally processed and refrigerated. The fruits in the appropriate stage of ripening were selected, washed, (200ppm of active chlorine/2 minutes) processed and stored at 4 ± 1oC. At four day intervals samples were collected and analysed, for pH, total soluble solids, titratable acidity, ascorbic acid, total reducing sugars, water activity, color and weight loss. At the end of the experiments it was concluded that for the minimum processing of pineapple the indicated cutting was the slices and the storage time eight days.

Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry

Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%).