Evaluation of the anti-Inflammatory and antinociceptive effects of the essential oil from leaves of Xylopia laevigata in experimental models

Xylopia laevigata (Annonaceae) is a medicinal plant used in folk medicine to treat pain and inflammation. Thus, we investigated the possible antioxidant, antinociceptive, and anti-inflammatory effects of X. laevigata leaf essential oil (EOX) in animal models. Our EOX sample showed the presence of y-muurolene (17.78%), o-cadinene (12.23%), bicyclogermacrene (7.77%), and a-copaene (7.17%) as main compounds. EOX presented a strong antioxidant potential according to the DPPH, TBARS, and nitrite production tests. Additionally, pretreatment with EOX, in mice, also significantly produced (p < 0.05 or p < 0.001) antinociceptive effect by reduction of nociceptive behavior (in formalin and writhing tests). The EOX showed c-Fos label in the olfactory bulb, piriform cortex, and periaqueductal gray. Acute administration of EOX exhibited a significant (p < 0.01 or p < 0.001) anti-inflammatory profile in the carrageenan-induced peritonitis and by the carrageenan-induced hindpaw edema tests in mice. Our results provide evidence for the use of X. laevigata by traditional medicine practitioners in the management of pain and inflammatory disorders

Quality evaluation of fresh-cut &apos;Pérola&apos; pineapple stored in controlled atmosphere Ciência e Tecnologia de Alimentos Quality evaluation of fresh-cut &apos;Pérola&apos; pineapple stored in controlled atmosphere Avaliação da qualidade do abacaxi &apos;Pérola&apos; minimamente

Abstract The purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut &apos;Pérola&apos; pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peeled, sliced and dipped in 20 mg.L -1 NaOCl solution for 30 seconds. Then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 1 °C). Desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. Controlled atmospheres of 2:5, 2:10, 2: 15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (O 2 :CO 2 , %) and air were used. The product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. Total and fecal coliforms were not detected. The fresh-cut &apos;Pérola&apos; pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period. Keywords: Ananas comosus; minimal processing; gas mixture; quality; microbial growth. Resumo Procurou-se determinar a composição gasosa ótima para o armazenamento do abacaxi &apos;Pérola&apos; minimamente processado, particularmente com relação à melhoria da qualidade visual e à redução do crescimento microbiano. Frutos previamente sanitizados foram descascados e fatiados manualmente. As fatias foram imersas em solução de NaOCl 20 mg.L -1 durante 30 segundos. Após período de repouso, para drenagem do excesso de líquido, foram acondicionadas em frascos de vidro herméticos conectados a um fluxcentro instalado em câmara refrigerada a 5 1 °C. As composições gasosas desejadas foram fornecidas continuamente, durante 12 dias, a partir de cilindros conectados ao fluxcentro

Chemical constituents and anticancer effects of the essential oil from leaves of Xylopia laevigata

Bezerra, Daniel Pereira “Documento produzido em parceria ou por autor vinculado à Fiocruz, mas não consta à informação no documento”.Submitted by Ana Maria Fiscina Sampaio ([email protected]) on 2017-08-24T19:04:20Z No. of bitstreams: 1 Quintans J Chemical constituents and....pdf: 173149 bytes, checksum: 056c0ac5477401287958c47cb6fc1a0b (MD5)Approved for entry into archive by Ana Maria Fiscina Sampaio ([email protected]) on 2017-08-24T19:20:05Z (GMT) No. of bitstreams: 1 Quintans J Chemical constituents and....pdf: 173149 bytes, checksum: 056c0ac5477401287958c47cb6fc1a0b (MD5)Made available in DSpace on 2017-08-24T19:20:05Z (GMT). No. of bitstreams: 1 Quintans J Chemical constituents and....pdf: 173149 bytes, checksum: 056c0ac5477401287958c47cb6fc1a0b (MD5) Previous issue date: 2013Capes (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnológico), and FAPITEC/SE (Fundação de Amparo à Pesquisa e à Inovação Tecnológicado Estado de Sergipe).Federal University of Sergipe. Department of Physiology. São Cristóvão, SE, BrazilFederal University of Ceará. Department of Physiology and Pharmacology. Fortaleza, CE, BrasilFederal University of Sergipe. Department of Physiology. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Physiology. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Chemistry. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Chemistry. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Chemistry. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Biology. São Cristóvão, SE, BrazilFederal University of Ceará. Department of Physiology and Pharmacology. Fortaleza, CE, BrasilFederal University of Ceará. Department of Physiology and Pharmacology. Fortaleza, CE, BrasilFederal University of Sergipe. Department of Physiology. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Chemistry. São Cristóvão, SE, BrazilFederal University of Sergipe. Department of Physiology. São Cristóvão, SE, BrazilXylopia laevigata, popularly known as "meiú" and "pindaíba", is a medicinal plant used in the folk medicine of the Brazilian Northeast for several purposes. The chemical constituents of the essential oil from leaves of X. laevigata, collected from wild plants growing at three different sites of the remaining Atlantic forest in Sergipe State (Brazilian Northeast), were analyzed by GC/FID and GC/MS. The effect of the essential oil samples was assessed on tumor cells in culture, as well on tumor growth in vivo. All samples of the essential oil were dominated by sesquiterpene constituents. A total of 44 compounds were identified and quantified. Although some small differences were observed in the chemical composition, the presence of γ-muurolene (0.60-17.99%), δ-cadinene (1.15-13.45%), germacrene B (3.22-7.31%), α-copaene (3.33-5.98%), germacrene D (9.09-60.44%), bicyclogermacrene (7.00-14.63%), and (E)-caryophyllene (5.43-7.98%) were verified as major constituents in all samples of the essential oil. In the in vitro cytotoxic study, the essential oil displayed cytotoxicity to all tumor cell lines tested, with the different samples displaying a similar profile; however, they were not hemolytic or genotoxic. In the in vivo antitumor study, tumor growth inhibition rates were 37.3-42.5%. The treatment with the essential oil did not significantly affect body weight, macroscopy of the organs, or blood leukocyte counts. In conclusion, the essential oil from the leaves of X. laevigata is chemically characterized by the presence of γ-muurolene, δ-cadinene, germacrene B, α-copaene, germacrene D, bicyclogermacrene, and (E)-caryophyllene as major constituents and possesses significant in vitro and in vivo anticancer potential

Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5 ± 1 °C, 85 ± 10 % RH) were evaluated. Uncoated fresh-cut pineapple was stored under the same condition and served as the control. For cross-linking reaction which was necessary for gel formation of gellan gum, a 2 % (w/v) calcium chloride solution that contained 1 % (w/v) ascorbic acid and 1 % (w/v) citric acid (as antibrowning agents) was used. The results obtained show that the respiration rate and weight loss of gellan-based coated samples were significantly (p  0.05) differences were found among total plate counts and yeast and mould counts for coated and uncoated samples. Total plate counts and yeast and mould counts for coated and uncoated samples reached 106 CFU/g (limit of shelf life acceptance for fruit-based products recommended by the Institute of Food Science and Technology in the UK) after 12 days of storage at 5 °C. In addition, the scores for all sensory characteristics at day 12 were significantly (p < 0.05) higher in coated samples as compared to control. Therefore, the results obtained in this study indicate that gellan-based edible coating formulation has the potential to maintain the quality of fresh-cut pineapple during low-temperature storage for about 12 days