Márcio Antônio da Silveira

Guarana (Paullinia cupana var. sorbilis), an anciently consumed stimulant from the Amazon rain forest: the seeded-fruit transcriptome

Guarana (Paullinia cupana var. sorbilis) is a plant native to the central Amazon basin. Roasted seed extracts have been used as medicinal beverages since pre-Colombian times, due to their reputation as stimulants, aphrodisiacs, tonics, as well as protectors of the gastrointestinal tract. Guarana plants are commercially cultivated exclusively in Brazil to supply the national carbonated soft-drink industry and natural product stores around the world. In this report, we describe and discuss the annotation of 15,387 ESTs from guarana seeded-fruits, highlighting sequences from the flavonoid and purine alkaloid pathways, and those related to biotic stress avoidance. This is the largest set of sequences registered for the Sapindaceae family.

Níveis críticos foliares de nutrientes de três cultivares de batata-doce, selecionados para a produção de etanol

Foliar nutrient critical levels in three cultivars of sweet potato selected for ethanol production In the past 12 years, research undertaken at Tocantins State, Brazil, resulted in ten new sweet potato cultivars with high starch content, suitable for ethanol production. However , little is known about their nutritional requirements and nutrient content. Thus, this study aimed to evaluate the uptake and exportation of nutrients and determine the leaf critical levels of N, P and K for the sweet potato cultivars ‘Amanda’, ‘Carolina Victoria’ and ‘Duda’, due to different doses of N, P and K applied to soil. The experiment comprised 33 treatments arranged in a completely randomized block design with four replications. Foliar concentrations of N, S, Cu and Zn varied among cultivars, while P and K varied due to P 2 O 5 and K 2 O levels, respectively. The N, P and K content in storage roots varied significantly depending on the doses of these nutrients in the soil, where K is the nutrient that has accumulated in greater quantity , followed by N, and this one by Ca, P, Mg and S, which accumulated amounts were about 10 times lower than the observed for N. According

Efeito da adição de soro de queijo no processo de obtenção de etanol a partir de batata-doce

Estudou-se o incremento na producao convencional de etanol de batata-doce [Ipomoea batatas (L.) Lam.] incorporando soro de queijo ao processo e a variacao nos teores de proteina bruta dos residuos solidos umidos gerados por esses processos utilizando-se dois cultivares selecionados no estado do Tocantins. O incremento na producao convencional de alcool de batata-doce alcancou um porcentual de 16,6% quando o soro de queijo hidrolisado foi incorporado ao processo, resumidos em ate 28,9 litros a mais de etanol por tonelada de raiz. Houve uma variacao no teor de proteina bruta nos residuos solidos umidos gerados nos processos substituidos pelo soro de queijo em comparacao ao gerado pelo processo testemunha de ate 32,1% a mais de proteina. Os resultados obtidos mostram a viabilidade da incorporacao do soro de queijo no processo convencional de producao de etanol de batata-doce, possibilitando o reaproveitamento deste coproduto da industria de laticinio.