Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru

This research aims to optimize the extraction yield of total phenolic compounds (TPC) and quantify flavonoids by mass spectrometry in peel and kernel of mango (Mangifera indica L.), varieties: Edward, Kent, Haden, and Criollo from the department of Lambayeque, Peru, which resulted in eight samples. Mango peels and kernels were manually separated, frozen at -20 °C, freeze-dried, and ground (300 μm). For the extraction, the Central Composite Design was applied with the factors of ethanolic solution, time, and sample/volume ratio. The extracts determined TPCs by Folin-Ciocalteu and UV-Vis spectrophotometry expressed as gallic acid equivalent. Optimization was performed by the desirability function; Quercetin was also quantified by liquid chromatography-mass spectrometry (m/z). The highest yield of TPC content for Criollo mango kernel was obtained with 67.99% ethanolic solution, 89.94 min, and 0.343 g sample/10 mL ethanolic solution with R2 of 0.8966, and for Edward mango peel with 73.996% ethanolic solution, 58.5 min, and 0.432 g sample/10 mL ethanolic solution with R2 of 0.8020. For peel, the methanolic extract from Criollo mango peel had the highest Quercetin value at (23.28 ± 2.35 mg QE/100 g) (p 0.05)

Antrosolization from the urban social perspective / Antrossolização da perspectiva social urbana

The soil as a natural resource is classified as a natural and finite capital, having both ecological and social functions. Thus, one of the environmental problems of the technogen is the modification of surface layers in urban environments, which is little discussed by soil science scientists. In this context, the present work aims to understand the perception of the urban population about soils submitted to the anthrosolization process, as well as to emphasize the importance of the soil for the understanding of processes and environmental services related to it. The methodological procedures consisted of: 1) Bibliographic survey; 2) Elaboration and application of the questionnaire via Google Forms platform for non-academic public of Geosciences and Agrarian areas; 3) Processing and analysis of descriptive statistics; and 4) Data analysis.As for the question of the multiple functionalities of the soil, greater significance was obtained indicating the modification of soils by anthropogenic actions, by means of urban work and without association to environmental impacts. In general, the urban population presents a significant knowledge about the importance of the soil in the urban context, but not about the compromising of the ecosystem functionalities of the resource. There is a need for greater popularization of soil education, with emphasis on the teaching-learning approach beyond the agrarian sciences, in the face of the reality imposed by the technogens and, therefore, the right and indirect impacts of this resource on the urban environment. 

Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)

ABSTRACT: Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process

Percepção pública acerca de solos em ambientes urbanos: Um indicador subjetivo / Public perception about soils in urban environments: A subjective indicator

A temática de solos tem sido frequentemente abordada em diversos meios de comunicação, devido aos inúmeros problemas socioambientais, em especial relacionado com as atividades antropogênicas que corrobora com o uso inadequado deste recurso natural. Entretanto, quando se tem o meio urbano como recorte espacial, essa discussão acerca do conhecimento etnográfico e comportamento de solos sob viés de ambientes, encontra-se de modo geral com lacunas, dificultando a propagação da divulgação do conhecimento do solo e sua importância no ecossistema global.  Nesse contexto, objetiva- se a partir da avaliação quali-quantitativa (mediante a aplicação de questionário), compreender a percepção da população urbana sobre o papel das funções ecossistêmicas que o solo exerce no meio ambiente. Constatou-se que, os entrevistados apresentaram adequado conhecimentos sobre solos e sua importância, devido aos maiores percentuais nas repostas corretas sobre solos. A partir da correlação de Pearson, evidenciou-se que o nível de formação dos participantes está correlacionado nestas respostas.  Por fim, frisa-se que são necessários estudos abrangendo mais ambientes urbanos, e uma amostragem mais heterogênea e multidisciplinar, para obter resultados e estimativas mais consistentes sobre a funcionalidade e a importância do solo neste recorte espacial

Funcionalidade de genótipos de mandioca para amido ceroso

The objective of this work was to select cassava (Manihot esculenta) genotypes from the Brazilian germplasm bank with a functionality similar to that of waxy starch. A total of 881 genotypes were pre-selected using principal component analysis and hierarchical clustering, and their industrial potential was compared with that of the 7745-5WX waxy cassava and the WX-Maize waxy maize clones, both used as references. Two genotypes stood out: BGM0036 and BGM0083. Samples from these four genotypes were characterized by means of amylose content, scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, paste viscosity, and chain-length distribution of amylopectin. The samples presented A-type crystallinity and no statistical differences (p > 0.05) regarding crystallinity degree (25.3 to 30.0), which shows similar proportions of the amylose/amylopectin fractions. No differences were observed in the microstructure of the cassava starches. Initial gelatinization temperature and amylopectin short chains presented a very strong negative correlation, indicating that a lower proportion of short chains of amylopectin results in a higher initial temperature of gelatinization. BGM0036 and BGM0083 show a low final viscosity, close to that of the waxy maize and cassava starches, being an alternative for use in different foods that require stability during freezing.O objetivo deste trabalho foi selecionar genótipos de mandioca (Manihot esculenta) do banco de germoplasma brasileiro com funcionalidade semelhante à do amido ceroso. Um total de 881 genótipos foi pré-selecionado por análise de componentes principais e agrupamento hierárquico, e seu potencial industrial foi comparado ao dos clones 7745-5WX de mandioca cerosa e WX-Maize de milho ceroso, ambos usados como referência. Dois genótipos se destacaram: BGM0036 e BGM0083. Amostras desses quatro genótipos foram caracterizadas por meio de teor de amilose, microscopia eletrônica de varredura, difração de raios-X, calorimetria diferencial de varredura, viscosidade de pasta e distribuição da cadeia de amilopectina. As amostras apresentaram cristalinidade tipo A e nenhuma diferença estatística (p> 0,05) quanto ao grau de cristalinidade (25,3 a 30,0), o que mostra proporções similares das frações de amilose/amilopectina. Não foram observadas diferenças na microestrutura dos amidos de mandioca. A temperatura inicial de gelatinização e as cadeias curtas de amilopectina apresentaram correlação negativa muito forte, o que indica que uma menor proporção de cadeias curtas de amilopectina resulta em uma maior temperatura inicial de gelatinização. BGM0036 e BGM0083 apresentam baixa viscosidade final, próxima às dos amidos de milho e mandioca cerosos, sendo uma alternativa para a utilização em diferentes alimentos que necessitam de estabilidade durante o congelamento

Effect of water temperature and pH on the concentration and time of ozone saturation

Abstract Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperature and pH of the medium, low pH values and temperatures increasing its half-life, which can result in more efficient disinfection. With the objective of increasing the effectiveness of ozonation, this study investigated the effect of temperature (8 ºC and 25 °C) and pH (3.0 and 6.0) of the water on the saturation time and gas concentration, employing two initial gas concentrations (13.3 and 22.3 mg L-1). The concentration of ozone saturation increased as the temperature and pH of the medium decreased, as also with the higher initial gas concentration ( C0). The highest saturation concentrations were obtained at pH 3.0 and 8 °C (4.50 and 8.03 mg L-1 with C0 of 13.3 and 22.3 mg L-1, respectively). This higher ozone content could result in greater decontamination efficiency of the food products washed with this water

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

<div><p>Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.</p></div

Effect of water temperature and pH on the concentration and time of ozone saturation

<div><p>Abstract Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperature and pH of the medium, low pH values and temperatures increasing its half-life, which can result in more efficient disinfection. With the objective of increasing the effectiveness of ozonation, this study investigated the effect of temperature (8 ºC and 25 °C) and pH (3.0 and 6.0) of the water on the saturation time and gas concentration, employing two initial gas concentrations (13.3 and 22.3 mg L-1). The concentration of ozone saturation increased as the temperature and pH of the medium decreased, as also with the higher initial gas concentration ( C0). The highest saturation concentrations were obtained at pH 3.0 and 8 °C (4.50 and 8.03 mg L-1 with C0 of 13.3 and 22.3 mg L-1, respectively). This higher ozone content could result in greater decontamination efficiency of the food products washed with this water.</p></div

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g&middot;100 g&minus;1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg&middot;100 g&minus;1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg&middot;100 g&minus;1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity