O objetivo deste trabalho foi avaliar o efeito da geometria do fruto e temperatura de secagem na retencao dos capsaicinoides totais em dois genotipos de pimenteiras Capsicum annuum. Os genotipos, P03 e P20, foram provenientes do Banco... more
O objetivo deste trabalho foi avaliar o efeito da geometria do fruto e temperatura de secagem na retencao dos capsaicinoides totais em dois genotipos de pimenteiras Capsicum annuum. Os genotipos, P03 e P20, foram provenientes do Banco Ativo de Germoplasma (BAG) da Embrapa Amazonia Oriental. Os frutos foram desidratados inteiros e em pedacos, em estufa com circulacao e renovacao de ar a 50 e 80 oC. Na amostra P03 os teores de capsaicinoides diferiram estatisticamente, para a mesma geometria e diferentes temperaturas. A melhor temperatura de secagem, para os frutos desidratados inteiros, foi de 50 °C, e para os frutos desidratados em pedacos, de 80 °C. Na amostra P20, os teores de capsaicinoides retidos foram similares, independente da geometria ou temperatura de secagem.
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The foam-mat drying was used as a dehydration method for açaí pulp. The types of foaming agents, the influence of concentration and whipping time were evaluated for foam formation. After choosing the agent/additive a 2² Factorial... more
The foam-mat drying was used as a dehydration method for açaí pulp. The types of foaming agents, the influence of concentration and whipping time were evaluated for foam formation. After choosing the agent/additive a 2² Factorial Experimental Design, with three central points were realized to evaluated the influence of the drying process conditions. The optimized condition was verified by the desirability function and it was compared to the açaí pulp and açaí foam both freeze-dried. Emustab was identify as an appropriate foaming agent for açaí foam. The drying temperature showed significative effects on total anthocyanins and moisture, while the Concentration and the interaction Concentration and Temperature were significants for lightness. The açaí dehydrated by foam-mat was equal to the freeze-dried açaí pulp in terms of moisture and water activity results, as freeze-dried açaí foam showed divergent results for these parameters. All dehydrated products differed in terms of color p...
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Fermentation of cocoa is a key process to obtain aromatic chocolate products from raw cocoa beans. Hitherto, the levels of fermentation in cocoa are determined using destructive techniques, for example by a cut-test to manually observe... more
Fermentation of cocoa is a key process to obtain aromatic chocolate products from raw cocoa beans. Hitherto, the levels of fermentation in cocoa are determined using destructive techniques, for example by a cut-test to manually observe the colour inside the beans, or by quantifying ammonia nitrogen (NH3) in the cocoa powder. In this paper, we present the use of Terahertz hyperspectral imaging as a new way to non-destructively analyse and detect fermented cocoa beans. The study analysed two sets of twenty-two cocoa bean samples with different levels of fermentation from two producers in Brazil. A correlation between fermentation conditions and the outcome results of their THz measurements was observed.
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Chamaecrista diphylla (L.) Greene (Fabaceae/Caesalpiniaceae) is a herbaceous plant that is widely distributed throughout the Americas. Plants from this genus have been used in traditional medicine as a laxative, to heal wounds, and to... more
Chamaecrista diphylla (L.) Greene (Fabaceae/Caesalpiniaceae) is a herbaceous plant that is widely distributed throughout the Americas. Plants from this genus have been used in traditional medicine as a laxative, to heal wounds, and to treat ulcers, snake and scorpion bites. In the present study, we investigated the chemical composition of Chamaecrista diphylla leaves through a mass spectrometry molecular network approach. The oxygen radical absorbance capacity (ORAC) for the ethanolic extract, enriched fractions and isolated compounds was assessed. Overall, thirty-five compounds were annotated for the first time in C. diphylla. Thirty-two of them were reported for the first time in the genus. The isolated compounds 9, 12, 24 and 33 showed an excellent antioxidant capacity, superior to the extract and enriched fractions. Bond dissociation energy calculations were performed to explain and sustain the antioxidant capacity found. According to our results, the leaves of C. diphylla repre...
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The pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical... more
The pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical characteristics of red pitayas produced in Para counties: Castanhal, Tome-Acu and Santa Izabel do Para. Physical characteristics such as weight of fruit, peel, pulp and seeds, transverse and longitudinal diameter of the fruit, peel thickness, and color and pulp yield were investigated. For the characterization the physiochemical pulps were determined the percentages of moisture, total soluble solids, total solids, ash, titratable acidity, pH, fat, protein, fiber, carbohydrates and total energy. The lowest fruit weight was found to 351,25g fruit from Santa Izabel do Para. All samples had higher pulp yield 70%. The samples showed a trend toward red with variations in tone this color. Castanhal and Tome-Acu samples showed the largest difference in color.T...
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O presente trabalho teve como objetivo avaliar as condições higiênico-sanitárias de estabelecimentos que processam e comercializam a bebida de açaí e que possuem o selo de qualidade “Açaí Bom” do Departamento de Vigilância Sanitária da... more
O presente trabalho teve como objetivo avaliar as condições higiênico-sanitárias de estabelecimentos que processam e comercializam a bebida de açaí e que possuem o selo de qualidade “Açaí Bom” do Departamento de Vigilância Sanitária da cidade de Belém/PA. Foram avaliados, 37 dos 163 estabelecimentos processadores de açaí com selo de qualidade. Para avaliação das BPF, foi elaborado um checklist, composto por 121 requisitos de verificação agrupados em 5 itens por assunto. Após a aplicação do checklist os estabelecimentos foram classificados em grupos em função da conformidade dos itens. Assim o Grupo 1 - BOM (76 a 100% de atendimento dos itens), Grupo 2 - REGULAR (51 a 75% de atendimento dos itens) e Grupo 3 - RUIM (0 a 50% de atendimento dos itens). De acordo com o percentual de conformidades geral dos estabelecimentos inspecionados, verificou-se que 62 % foram classificados no grupo 2 (REGULAR), por terem atendido de 51 a 75 % dos itens preconizados no checklist, e 38 % no grupo 3...
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Maternal-calf relationships and their influence on calves up to 120 days
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Açai is a very popular polyphenol-rich fruit juice in the Amazonian region. In order to evaluate its effects on blood oxidative level, 350 ml açai juice were added to the daily diet of 30 male volunteers (aged 41±8.9 years) during 28... more
Açai is a very popular polyphenol-rich fruit juice in the Amazonian region. In order to evaluate its effects on blood oxidative level, 350 ml açai juice were added to the daily diet of 30 male volunteers (aged 41±8.9 years) during 28 days. Fasting blood samples were obtained by vein puncture on day 0, 10, 20 and 28 and LDLs were
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Many plants used in Amazonian folk medicine present a high antioxidant activity. In this study, the antioxidant activities of four largely used plants, namely Byrsonima crassifolia, Davilla kunthii, Davilla rugosa and Inga edulis, were... more
Many plants used in Amazonian folk medicine present a high antioxidant activity. In this study, the antioxidant activities of four largely used plants, namely Byrsonima crassifolia, Davilla kunthii, Davilla rugosa and Inga edulis, were evaluated, using methanolic extracts of their leaves, fruits and bark and several different in vitro tests, based either on the capacity to scavenge free radicals (ORAC,
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Swietenia macrophylla (mahogany) is a highly valued timber species, whereas the leaves are considered to be waste product. A total of 27 phenolic compounds were identified in aqueous extracts from mahogany leaves by comparing retention... more
Swietenia macrophylla (mahogany) is a highly valued timber species, whereas the leaves are considered to be waste product. A total of 27 phenolic compounds were identified in aqueous extracts from mahogany leaves by comparing retention times and mass spectra data with those of authentic standards using LC-ESI-MS/MS. Polyphenols play an important role in plants as defense mechanisms against pests and pathogens and have potent antioxidant properties. In terms of health applications, interest has increased considerably in naturally occurring antioxidant sources, since they can retard the progress of many important neurodegenerative diseases such as Alzheimer's and…