Chemical characterization and anti-inflammatory and antioxidant potential of fruits of Eugenia candolleana DC

The aim of this study was to present a comprehensive evaluation of the chemical composition, anti-inflammatory and antioxidant activities of the pulp and seeds of Eugenia candolleana fruits collected at two stages of maturation. The results showed that fruits are a good source of vitamins and minerals such as thiamine and riboflavin, iron, phosphorus, magnesium, manganese, potassium and zinc, besides high amounts of protein and dietary fiber. The fruits showed a higher proportion of unsaturated fatty acids, with a predominance of linoleic acid in all samples. The seeds presented a significantly higher content of phenolic and tannins than pulp, however, anthocyanins were found exclusively in the pulp and skin of the fruits. Maturation affected the composition of phenolics where the mature stage presented significantly fewer phenolic compounds. Quercetin, pyrogallol and gallic acid were the main compounds identified in the pulp and seeds. Both pulp and seeds presented potential antioxidant and anti-inflammatory activities, however, the seeds have significantly higher activity. The seed extracts significantly reduced the production of nitric oxide and the cytokines IL-6 and TNF-α in macrophages, highlighting a potential anti-inflammatory activity. The fruits can be included in diets as a strategy to improve the diversity of food supply, in addition, the seed flour can be used as a potential food supplement, besides valuing agro-industrial by-products

Comparative untargeted metabolome analysis of ruminal fuid and feces of Nelore steers (Bos indicus).

We conducted a study to identify the fecal metabolite profle and its proximity to the ruminal metabolism of Nelore steers based on an untargeted metabolomic approach. Twenty-six Nelore were feedlot with same diet during 105 d. Feces and rumen fuid were collected before and at slaughter, respectively. The metabolomics analysis indicated 49 common polar metabolites in the rumen and feces. Acetate, propionate, and butyrate were the most abundant polar metabolites in both bio-samples. The rumen presented signifcantly higher concentrations of the polar compounds when compared to feces (P< 0.05); even though, fecal metabolites presented an accentuated representability of the ruminal fuid metabolites. All fatty acids present in the ruminal fuid were also observed in the feces, except for C20:2n6 and C20:4n6. The identifed metabolites ofer information on the main metabolic pathways (higher impact factor and P< 0.05), as synthesis and degradation of ketone bodies; the alanine, aspartate and glutamate metabolisms, the glycine, serine; and threonine metabolism and the pyruvate metabolism. The fndings reported herein on the close relationship between the ruminal fuid and feces metabolic profles may ofer new metabolic information, in addition to facilitating the sampling for metabolism investigation in animal production and health routines

Chemical caracterization of volatiles compounds and study of antioxidant potential in Capsicum chili peppers

Orientador: Helena Teixeira GodoyTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Nos últimos anos, no Brasil, o volume das exportações de pimentas Capsicum aumentou significativamente, fato que fez com que este produto agrícola se posicionasse como a segunda principal hortaliça exportada pelo país. Acredita-se que o crescimento nas exportações de pimentas esteja relacionado à avidez do mercado por este condimento que é amplamente empregado em formulações alimentícias industrializadas ou caseiras em diversos países. Além disso, a indústria de alimentos as emprega largamente como agente colorante e flavorizante em molhos, sopas, carnes processadas, lanches, doces e bebidas alcoólicas. Dada esta ampla utilização, pode-se considerar os caracteres sensoriais, proporcionados pelas pimentas, como um fator importante na qualidade sensorial dos alimentos que as empregam em suas formulações. Neste trabalho, o objetivo foi analisar a fração volátil e a fixa de três variedades de pimentas Capsicum brasileiras: malagueta (Capsicum frutescens), dedo-de-moça (Capsicum baccatum var. pendulum) e murupi (Capsicum chinense) em dois estádios de maturação (tecnológica e comercial). Para a fração volátil foi empregada microextração em fase sólida do espaço de cabeça (HS-SPME, ¿Headspace-Solid Phase Microextraction¿). Foram testadas as fibras: carboxen/polidimetilsiloxano (CAR/PDMS-75µm), polidimetilsiloxano (PDMS-100µm), divinilbenzeno/polidimetilsiloxano (DVB/PDMS-65µm), carbowax/divinilbenzeno (CW/DVB-70µm), e divinilbenzeno/carboxen/polidimetilsiloxano (DVB/CAR/PDMS-50/30µm), sendo que, esta última foi a que apresentou melhor eficiência na captura dos voláteis. Para esta fibra foram otimizadas as condições de extração utilizando delineamento composto central rotacional (DCCR). Empregando-se as condições ótimas de extração por HS-SPME e cromatografia gasosa (GC, ¿Gas Chromatography¿) hifenada a detector de ionização em chama (FID, ¿Flame Ionization detector¿) e espectrometria de massas (MS, ¿Mass Spectrometry¿), um total de 83 voláteis foram identificados na pimenta malagueta, em sua maioria ésteres e alcoóis; enquanto que na pimenta dedo-de-moça foram identificados 50 voláteis, em sua maioria monoterpenos e sesquiterpenos e na pimenta murupi foram identificados 79 voláteis, em sua maioria ésteres e sesquiterpenos. Também foi verificada uma diminuição das áreas dos picos dos voláteis nas três amostras, com o processo de maturação, principalmente nas amostras de pimenta dedo-de-moça, na qual a maioria dos voláteis desapareceu com o amadurecimento. Para a análise das frações voláteis das pimentas, também foram desenvolvidas e otimizadas metodologias de cromatografia gasosa bidimensional abrangente (GCxGC, ¿Comprehensive Two-Dimensional Gás Chromatography¿) hifenada aos detectores FID e espectrometria de massas por tempo de voo (TOF/MS, ¿Time of Flight Mass Spectrometry¿). Através destas técnicas multidimensionais um total de 220 compostos voláteis foi identificado (125 em pimenta malagueta, 123 em murupi e 75 em dedo-de-moça), destes compostos, 24 apresentaram potencial para discriminação das amostras e foram utilizados na análise de componentes principais (PCA). Os resultados do PCA permitiram discriminar as amostras entre si e também segundo seus estádios de maturação. As amostras de pimenta malagueta foram discriminadas principalmente por compostos pertencentes ao grupo dos ésteres ramificados; a pimenta murupi, por sesquiterpenos e a pimenta dedo-de-moça pela presença de aldeídos e metoxipirazina. Além disso, foi avaliado o potencial antioxidante das frações fixas das três pimentas, também em diferentes estádios de maturação e em diferentes épocas do ano. Nas análises foram empregados os ensaios de compostos fenólicos totais (CFT) por Folin-Ciocalteau, e atividade antioxidante pelos métodos de redução do ferro (FRAP- ¿Ferric Reducing Antioxidant Power¿) e de seqüestro do radical livre DPPH. (2,2-difenil-1-picrilhidrazil). Os maiores valores de CFT foram observados para as amostras imaturas do primeiro ano sendo que os valores médios de fenólicos totais aumentaram com o amadurecimento de todas as pimentas investigadas. Verificou-se também a existência de correlações positivas entre os resultados de CFT e os métodos de ação antioxidantes, sendo que, esta correlação foi maior para o método de FRAP do que para o de DPPH, provavelmente em função das particularidades de estereoquímica destes ensaios antioxidantesAbstract: In the last years, in Brazil, the exportations of chili peppers has increased significantly, therefore, this agricultural product became the second largest vegetable exported by the country. It is believed, that growth in exports of chili peppers is related to the greed of the market for this spice that is widely used in food formulations in many different countries. Moreover, the food industry employs the chili peppers as coloring and flavoring agent in sauces, soups, processed meats, snacks, sweets and beverages. Given this widespread use can be considered the characters provided by the sensory chili peppers as an important factor in the sensory quality of food. The aim of this study was to evaluate the volatile and fixed fractions of three varieties of Brazilian chili peppers: ¿malagueta¿ (Capsicum frutescens), ¿dedo-de-moça¿ (Capsicum baccatum var. Pendulum) and ¿murupi¿ (Capsicum chinense) in two stages of maturation (technological and commercial). For the volatile fraction was used headspace-solid phase microextraction (HS-SPME). For the extraction phase, five fibers were tested: carboxen/polydimethylsiloxane (CAR/PDMS-75µm), polydimethiylsiloxane (PDMS-100µm) divinylbenzene/polydimethylsiloxane (DVB/PDMS-65µm), carbowax/divinylbenzene (CW/DVB-70µm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30µm) that showed be the more efficient fiber in trapping the volatiles compounds. The optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Using the optimal extraction by HS-SPME and gas chromatography (GC) detector coupled with flame ionization (FID) and mass spectrometry (MS), a total of 83 compounds were identified in malagueta, mostly esters and alcohols, while in dedo-de-moça 50 compounds were identified, mostly monoterpenes and sesquiterpenes and in murupi 79 compounds were identified, mostly esters and sesquiterpenes. Moreover, a decrease of peak areas with the maturation process of compounds was observed in the three samples, especially in samples of dedo-de-moça, in which most of the compounds disappeared during ripening. In the present work, methods for comprehensive two-dimensional gas chromatography (GC × GC) coupled to FID detectors and mass spectrometry time of flight (TOF/MS) were developed and optimized for the analysis of volatile fractions of chili peppers. Through these multidimensional techniques a total of 220 volatile compounds were identified, these compounds, 24 showed potential to discriminate the samples and were used in principal component analysis (PCA). The results of PCA show variability among samples and also according to their maturation stages. Samples of malagueta were discriminated mainly by compounds belonging to the group of branched esters, the murupi, by sesquiterpenes and the dedo-de-moça by the presence of aldehydes and methoxypyrazine. Also, in this study the antioxidant potential of fixed fractions of three peppers was evaluated, also in different stages of maturation and in different seasons. For analysis, the tests of total phenolic compounds (CFT) by Folin-Ciocalteau and antioxidant activity by the methods of reduction of iron (FRAP, "Ferric Reducing Antioxidant Potential¿) and DPPH radical scavenging assay. (2,2-diphenyl-1-picrylhydrazyl) were used. The highest values of CFT were observed for the immature samples of the first year and the medium values of total fenólicos increased with the ripening of all of the investigated peppers. The existence of positive correlations between the results of CFT and the antioxidant action methods was also verified, and, this correlation went larger for the method of FRAP than for the one of DPPH, probably in function of the particularities of stereochemistryof these antioxidant assaysDoutoradoDoutor em Ciência de Alimento

Microencapsulated eucalyptol and eugenol as growth promoters in broilers

Antibiotic growth promoter has been effectively used in poultry production for stimulating growth and preventing diseases. However, the use of antibiotics has been questioned due to the possible appearance of resistant bacteria. Special attention has been paid to the use of essential oils as natural alternatives for antibiotics. We investigated the use of different concentrations of microencapsulated eucalyptol and eugenol in broiler chickens diet as alternative growth promoters for avilamycin. One-day-old male broiler chickens were submitted to 7 different dietary treatments. The eugenol demonstrated strong antioxidant activity and both eugenol and eucalyptol showed antimicrobial activity. The broiler performance showed no significant difference to the group with administration of 10 mg/kg of avilamycin when eucalyptol (500 mg/kg) or eugenol (500 mg/kg) were used separately in diet. Our findings suggest that the microencapsulated phytotherapic agents are a potential alternative to the use of avilamycin as growth promoter in broilers during the broilers growing phase51263

Acrylamide mitigation in french fries using native l-asparaginase from aspergillus oryzae CCT 3940

The Maillard reaction is responsible for color and flavor formation in fried, roasted and baked foods. However, this reaction can also promote the formation of acrylamide, a potential human carcinogen. The application of l-asparaginase represents a promising method for acrylamide mitigation in heated products by the direct conversion of the precursor l-asparagine to l-aspartic acid and ammonia, which does not lead to additional acrylamide formation. Our research group produced and purified an l-asparaginase from native Aspergillus oryzae CCT 3940 with highly potential for acrylamide mitigation. To verify the enzymatic effectiveness, we compared the native l-asparaginase with the commercial recombinant enzyme. For this purpose, a GC-MS/MS method was developed, optimized and validated for the assessment of acrylamide in French fries. Our results indicate a relationship between the l-asparagine content and acrylamide formation in French fries. The acrylamide concentration of the fried potato treated with the l-asparaginase from A. oryzae CCT 3940 and treated with commercial enzyme reduced 72% and 92%, respectively compared to control sample. Moreover, the l-asparaginase from A. oryzae CCT 3940 showed no l-glutaminase activity, while commercial enzyme promoted a decrease in the l-glutamine content (25%). Our results suggest that l-asparaginase from A. oryzae CCT 3940 may be of great value for acrylamide mitigation76B222229FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2012/24046-711th Latin American Symposium on Food Science (SLACA)2015-11-08São Paulo, Brasi

Composição química da cachaça produzida na região noroeste do Rio Grande do Sul, Brasil Chemical composition of the sugar cane spirit "cachaça" produced in the northwest area of Rio Grande do Sul, Brazil

Com o objetivo de conhecer a composição química e os requisitos de qualidade da cachaça produzida na Região Noroeste do Estado do Rio Grande do Sul, foram analisadas 27 amostras de cachaça, produzidas e comercializadas em 18 municípios pertencentes às microrregiões Ijuí, Cruz Alta, Santa Rosa e Três Passos, que integram o Noroeste do Rio Grande do Sul, Brasil, e compararam-se os valores encontrados com aqueles estabelecidos pela Legislação. Para as análises estatísticas, aplicaram-se os testes de ANOVA e Tukey. As amostras avaliadas apresentaram valores médios de teor alcoólico, acidez, álcoois superiores, aldeídos, ésteres e metanol dentro do que estabelece a Legislação. Entretanto os valores de intervalo de concentração para estes mesmos parâmetros revelaram amostras fora do estipulado por Lei, indicando falta de conhecimento tecnológico de produção por parte de alguns dos produtores. Sugere-se a ampliação do presente estudo, com a finalidade de se investigar outros aspectos tecnológicos, tendo em vista a otimização dos processos de fabricação e a melhoria da qualidade da bebida.With the aim of knowing the chemical composition and quality requirement of the sugar cane spirit, "cachaça" produced in the Northwest Region of the Rio Grande do Sul State, 27 samples of "cachaça" were analyzed, produced and marketed in 18 municipal districts that belong to the areas of Ijuí, Cruz Alta, Santa Rosa and Três Passos, which are in the Northwest of Rio Grande do Sul State, Brazil. The values found were compared with the ones established in the Legislation. Concerning the statistical analyses, the ANOVA and Tukey tests were applied. The evaluated samples showed a medium value of alcoholic text, acidity, higher alcohols, aldehydes, esters and methanol within what the Legislation establishes. However, the interval values of concentration to these same parameters revealed samples that are not stipulated by law, showing a lack of technological knowledge of production by some of the producers. An extension of this study is suggested with the purpose of investigating other technological aspects aiming at the optimization of processes of fabrication and better quality of the beverage

Determination of short chain fatty acids in mice feces by capillary electrophoresis

Short-chain fatty acids (SCFA) are compounds produced during fermentation of gut microbiota. Acetic, propionic and butyric acids are the most important SCFA produced from non-digestible foods. We developed and validated a rapid and low-cost capillary electrophoretic (CE) method for determination of acetic, propionic and butyric acids in mice feces (100 mg of sample). Electrophoretic separation was performed for SCFA determination in feces samples during 10 min. The method showed good linearity for all analytes (determination coefficient, r(2) > 0.98); recovery from 74.1 to 109.8%, while the intra- and interday precision essays were suitable (relative standard deviation (RSD) < 10%); and limits of detection and quantification of 0.13-0.43 mM for acetic acid, 0.09-0.29 mM for propionic acid and 0.03-0.09 mM for butyric acid. Real samples of mice dextran sulfate sodium-induced colitis feces treated with jabuticaba (Plinia cauliflora) aqueous extract were performed successfully30613261333CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP301108/2016-13007/20142015/50333-1FAPESPFundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2015/50333-1]; INCTBio [FAPESP 2014/50867-3, CNPq 465389/2014-7]; CAPES (PROCAD)CAPES [3007/2014]; CNPqNational Council for Scientific and Technological Development (CNPq); CNPqNational Council for Scientific and Technological Development (CNPq) [301108/2016-1

Aqueous extract of berry (plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats

Previous studies have assessed the properties of aqueous extracts, using byproducts such as jaboticaba peel. We have assessed potential antioxidant effects of jaboticaba extract (Plinia jaboticaba) (JAE = 50 g/L) in vitro and in vivo. Healthy Wistar rats received ad libitum JAE for either 15 or 49 days in vivo. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, gallic acid, rutin, myricetin, and quercetin were identified as the main polyphenols in JAE. Lipid peroxidation values in the serum and colon were similar throughout the groups. In addition, JAE did not disturb the antioxidant systems. JAE also altered gut microbiota, increasing since Lactobacillus, Bifidobacterium and Enterobacteriaceae counts. Bacterial metabolites were higher in the colon content of rats fed with JAE than in the control group. Given these results, under healthy conditions, JAE dietary supplementation could perform in vivo modulation of gut microbiota, without disturbing the antioxidant system432CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP301108/2016-1; 403328/2016-02015/50333-