Avaliação nutricional de aspargo (Asparagus officinalis) e batata mandioquinha (Arracacia xanthorrhiza) cultivados de maneira orgânica

La inclusión de alimentos vegetales en la dieta humana está relacionada con el mantenimiento de buenos hábitos alimenticios. Los estudios muestran que las partes no convencionales de los alimentos vegetales tienen un alto valor nutricional, siendo superiores a la parte convencional. Por lo tanto, el objetivo de este estudio fue evaluar la composición nutricional (humedad, cenizas, lípidos, proteínas y carbohidratos) y determinar el valor calórico y el porcentaje de ingesta diaria de espárragos (Asparagus officinalis) y arracachia (Arracacia xanthorrhiza) cultivada a partir de forma orgánica en la sierra de Santa Catarina. Se analizaron brotes de espárragos (in natura), hojas de espárragos (base seca y húmeda), tubérculo de arracachia blanco y amarillo (in natura) y hojas de arracachia blancas y amarillas (base seco). Los resultados muestran un acentuado contenido de cenizas en las hojas de espárragos (base seca) (6,75 ± 0,19 g%) y arracachia blanca y amarilla (10,73 ± 0,02 g% y 11,51 ± 0, 05 g%). Además, las hojas en base seca de espárragos (21,71 ± 0,71 g%) y arracachia blancas (19,70 ± 1,54 g%) y amarillas (19,62 ± 0,75 g%) tienen alto contenido de proteínas, que refleja el alto porcentaje de ingesta diaria recomendada (% IDR) de estos alimentos. Por lo tanto, se verifica la importancia nutricional y ambiental de reducir los residuos agroalimentarios a través de la utilización integral de los alimentos, cuantificando los macronutrientes presentes y su relación en el porcentaje de ingesta diaria.A inserção de alimentos vegetais na dieta humana está relacionada com a manutenção de bons hábitos alimentares. Estudos demonstram que as partes não convencionais dos alimentos de origem vegetal possuem alto valor nutricional, sendo superior ao da parte convencional. Diante disso, o objetivo deste trabalho foi avaliar a composição nutricional (umidade, cinzas, lipídios, proteínas e carboidratos) e determinar o valor calórico e o percentual de ingestão diária de aspargo (Asparagus officinalis) e de batata mandioquinha (Arracacia xanthorrhiza) cultivados de maneira orgânica na serra catarinense. Para isso, foi analisado o broto de aspargo (in natura), folhas de aspargo (base seca e base úmida), tubérculo de batata mandioquinha da variedade branca e amarela (in natura) e as folhas de batata de mandioquinha branca e amarela (base seca). Os resultados demonstram um teor acentuado de cinzas nas folhas de aspargo (base seca) (6,75 ± 0,19 g%) e batata mandioquinha branca e amarela (10,73 ± 0,02 g% e 11,51 ± 0,05 g%). Além disso, as folhas em base seca de aspargo (21,71 ± 0,71 g%) e batata mandioquinha branca (19,70 ± 1,54 g%) e amarela (19,62 ± 0,75 g%) apresentam elevado teor de proteína, o que reflete no alto percentual de Ingestão Diária Recomendada (% IDR) desses alimentos. Portanto, verifica-se a importância nutricional e ambiental de diminuir os resíduos agroalimentares através do aproveitamento integral de alimentos, quantificando os macronutrientes presentes e a sua relação no percentual de ingestão diária.Vegetable consumption in human diet is related with healthy eating habits. Studies show that unconventional parts of plant foods have high nutritional value, being higher than conventional part. The aim of this work was to evaluate the nutritional composition (moisture, ashes, lipids, proteins and carbohydrates) and determine the caloric value and percentage daily intake of asparagus (Asparagus officinalis L.) and peruvian carrot (Arracacia xanthorrhiza) growing by organic way in the highlands of Santa Catarina. Asparagus sprouts (fresh matter) and leaves (dry matter and fresh matter), peruvian carrot tubercle of the white and yellow variety (fresh matter) and peruvian carrot leaves (dry matter) were analyzed. The results evidenced a high ashes content in asparagus leaves (dry matter) (6.75 ± 0.19 g%) and white and yellow peruvian carrot (10.73 ± 0.02 g% and 11.51 ± 0.05g%). In addition, asparagus leaves (21.71 ± 0.71 g%) and white and yellow peruvian carrot (19.70 ± 1.54 and 19.62 ± 0.75 g%) presented a high protein content, which reflects in the high percentage daily intake of these vegetables. Therefore, it is verified the nutritional and environmental importance of reducing the food waste, using the whole parts of the vegetables, quantifying the macronutrients and their relation in the percentage daily intake

Anesthesia of silver catfish with eugenol: time of induction, cortisol response and sensory analysis of fillet

The aim of this study was to identify the time of anesthetic induction and recovery of silver catfish (Rhamdia quelen) exposed to eugenol. It was also determined the efficacy of the anesthetic as a stress reducing agent and performed a sensory analysis of the fillets from fish exposed to this substance. The silver catfish were exposed to air for 1min to carry out biometry, and blood was collected at 0, 1 and 4 hours later. Eugenol can be used in the range of 20-50mg L-1 for anesthetic induction in silver catfish, and recovery time from anesthesia was not affected by eugenol concentration. The control group showed significantly higher cortisol levels 4 hours after biometry than at time zero. Fish anesthetized with eugenol (50mg L-1) presented significantly lower plasma cortisol levels than control fish at the same time. These data indicate that eugenol inhibits the rise of cortisol in the blood. The sensory analysis test demonstrated that eugenol modifies the flavor of the fillet and therefore is contra-indicated for anesthetization of silver catfish that are intended for human consumption

Mate extract on lipid and color changes of dourado fillets during frozen storage Extrato de mate sobre alterações lipídicas e de cor de filés de dourado durante o armazenamento congelado

This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H*= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L*) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets.<br>Foi avaliado o efeito do extrato de mate (Ilex paraguariensis A. St. Hil) sobre as alterações lipídicas e de cor de filés de dourado (Salminus brasiliensis) durante o armazenamento congelado. Os filés foram mergulhados (1 min) em água destilada (controle) ou em extrato aquoso de mate (0,1g mL-1, p/v) e armazenados a -7°C por 12 meses. Os dienos conjugados (DC) aumentaram nos filés controle após 6 meses de armazenamento e então diminuíram, enquanto os valores de substâncias reativas ao ácido tiobarbitúrico (TBARS) aumentaram ao longo de todo período experimental. O extrato de mate reduziu os valores de DC e TBARS dos filés. Os filés de dourado tenderam ao amarelo ao longo de todo o período experimental (média do H*=72.55). Ainda que o tratamento com mate tenha aumentado a intensidade de amarelo dos filés no início da armazenagem, esse tratamento reduziu o aumento da luminosidade (L*) e da intensidade de amarelo (H*), promovidos pelo armazenamento congelado. Os resultados indicam que o extrato de mate inibe a oxidação lipídica e algumas alterações de cor decorrentes do congelamento de filés de pescado

Physico-chemical and bioactive compounds characterization of apple ‘Gala’ mutants harvested at two different time points

In the past years, new apple clones have been propagated on a large scale for their flavor characteristics and greater red color presence in the epidermis, which provide commercial advantages in national and international markets. The objective of this work was to evaluate the physicochemical characteristics and functional properties of ‘Galaxy’, ‘Imperial Gala’ and ‘Mondial Gala’ apples harvested in the city of Vacaria, RS, Brazil in two diferent harvesting time. The analyzed variables were pulp firmness (PF), total soluble solids (TSS), titratable acidity (TA), iodine-starch (IA), skin color (L*a*b*), total polyphenols, anthocyanins and antioxidant capacity of pulp and peel. The results obtained at the time of harvest show that the parameters of pulp firmness, titratable acidity, total soluble solids, anthocyanins and antioxidant activity of the peel presented a highly significant difference between the clones studied. The cultivar ‘Mondial Gala’ showed a different behavior from the other clones, in the values of firmness of pulp, acidity and total soluble solids, showing that these fruits were at a stage of maturation less advanced, ideal for long-term storage. The levels of total polyphenols and antioxidant capacity were significantly higher in the peel when compared to the pulp for the three clones and for the two harvest times. However, anthocyanin levels were higher for the Mondial Gala clone in both harvests, although anthocyanins and antioxidant capacity were better at harvest 2 for all clones, results that collaborate with more intense red color and thus better commercial quality

Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies

The Brazilian cerrado has a range of unexplored plant species with high technological potential for the food industry. The edible fraction of baru (Dipteryx alata Vog.) is the nut, while agro-industrial by-products (endocarp, mesocarp, and epicarp) are still rarely used in human nutrition. This study evaluated the nutritional composition, bioactive compounds, and antioxidant activity of baru nuts and its agro-industrial by-product (mesocarp or pulp). Hence, to determine the nutritional enrichment, cookies were produced with different concentrations of baru pulp powder, and the proximate composition, bioactive compounds, and antioxidant activity were investigated. The results obtained demonstrate that the baru nut presented a high lipid (31.80 ± 0.65 g 100 g−1) and protein (22.38 ± 0.37 g 100 g−1) content. The baru agro-industrial by-product was rich in phenolic compounds (276.56 ± 13.16 mg 100 g−1), flavonoids (19.59 ± 0.30 mg 100 g−1), and tannins (137.21 ± 31.21 mg 100 g−1), which reflected its high antioxidant capacity. The replacement of wheat flour by baru agro-industrial by-product in the formulation of cookies improved the protein, phenolic compounds, flavonoids, tannins, and antioxidant activity. Therefore, the application of baru agro-industrial by-product is a viable alternative as a cookie ingredient, while the use of baru in foods can contribute to the exploration of regional products to promote the sustainable development of unexplored plant species

Estabilidade lipídica de filés de carpa húngara congelados tratados com extratos de Lippia Alba

O objetivo do presente estudo foi avaliar o efeito da aspersão de extratos de Lippia alba na estabilidade lipídica de filés de carpa húngara armazenados a -18±2°C. Filés não tratados (controle sem aspersão) ou aspergidos (1mL 10g-1 de filé) com água destilada (controle água destilada) ou com extratos de L. alba (0,10g mL-1) hidrometanólico ou aquoso foram analisados durante o armazenamento nos dias zero, 90 e 180. Independente do tempo de congelamento, o extrato hidrometanólico reduziu os valores de dienos conjugados (DC) dos filés em relação aos demais tratamentos, além de reduzir os valores de ácidos graxos livres aos 90 dias (P<0,05). O extrato aquoso resultou em maior teor de peróxidos após 180 dias de congelamento comparado aos demais tratamentos (P<0,05). Os extratos hidrometanólico e aquoso reduziram os valores de substâncias reativas ao ácido tiobarbitúrico (TBARS) após 180 dias, comparados aos filés tratados com água destilada e sem aspersão (P<0,05). Ambos os extratos de L. alba retardaram a oxidação lipídica, sendo que o extrato aquoso retardou a degradação de produtos primários da oxidação lipídica (peróxidos) em produtos secundários (TBARS), enquanto o extrato hidrometanólico parece ser mais eficiente, pois inibiu de forma similar tanto a formação de DC e peróxidos, quanto a sua degradação em produtos secundários (TBARS

Characterization of a Fermented Feijoa Beverage

This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura, with (all)-trans-lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g-1 and a total flavonoid content of 0.11 mEq quercetin 100 g-1. The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity

Essential oil of Lippia alba: a new anesthetic for silver catfish, Rhamdia quelen

The aims of this study were to identify the times of anesthetic induction and recovery in silver catfish (Rhamdia quelen) that were exposed to the essential oil of Lippia alba. The efficacy of this oil as an anesthetic and stress-reducing agent and a sensory analysis of fillets prepared from fish exposed to this oil were also performed. Juveniles were placed in aquaria containing different concentrations of oil (5, 10, 20, 50, 100, 200, 300, 400, or 500 mg L−1). Plasma cortisol levels were determined in juveniles anesthetized with the lower concentration of the essential oil of L. alba to obtain anesthesia within around 4 min (300 mg L−1) and in control fish, both exposed to the air for 1 min. The essential oil of L. alba could be used at concentrations ranging from 100 to 500 mg L−1 to induce anesthesia (stage 4) in silver catfish. The time required for recovery was shorter when lower concentrations of the oil were used. The essential oil of L. alba inhibited the increase in plasma cortisol levels that was provoked by handling, and the sensory analysis test demonstrated that this oil did not modify the odor or the taste of the fillet