Dimorphandra mollis: An alternative as a source of flavonoids with antioxidant action

Os frutos da espécie Dimorphandra mollis são ricos nos flavonóides rutina e quercetina, que são compostos com alta atividade antioxidante, podendo assim ser utilizados na prevenção de enfermidades causados por radicais livres. O objetivo deste estudo foi obter um extrato rico em flavonóides a partir dos frutos de D. mollis. O extrato foi analisado utilizando os métodos de doseamento por espectrofotometria e cromatografia líquida de alta eficiência. Foi identificada a presença de rutina e quercetina no extrato, que apresentou um teor de flavonóides totais de 33,71 %. O extrato, ainda, apresentou ação antioxidante favorável frete aos radicais DPPH e ABTS. Assim, foi possível concluir que os frutos de D. mollis são uma rica fonte de flavonóides de ação antioxidante.Dimorphandra mollis fruits are rich in flavonoids rutin and quercetin, which are compounds with high antioxidant activity and can be used to prevent diseases caused by free radicals. The aim of this study was to obtain an extract rich in flavonoids from fruits of D. mollis. The extract was analyzed using the methods of determination by spectrophotometry and high performance liquid chromatography. The presence of rutin and quercetin was identified in the extract, which showed a total flavonoids content of 33.71 %. The extract also showed antioxidant activity as scanvanger of DPPH and ABTS radicals. It was possible to conclude that D. mollis fruits are a rich source of flavonoids with antioxidant action.Colegio de Farmacéuticos de la Provincia de Buenos Aire

Evaluation of Antimicrobial Activity of Silver Nanoparticles for Carboxymethylcellulose Film Applications in Food Packaging

In this study, silver nanoparticles were prepared and incorporated into carboxymethylcellulose films to evaluate the antimicrobial activity for food packaging applications. The techniques carried out for material characterization were: infrared spectroscopy and thermal analysis for the silver nanoparticles and films, as well as particle size distribution for the nanoparticles and water vapor permeability for the films. The antimicrobial activity of silver nanoparticles prepared by casting method was investigated. The minimum inhibitory concentration (MIC) value of the silver nanoparticles to test Gram-positive (Enterococcus faecalis) and Gram-negative (Escherichia coli) microorganisms was carried out by the serial dilution technique, tested in triplicate to confirm the concentration used. The results were developed using the Mcfarland scale which indicates that the presence or absence of turbidity tube demonstrates the inhibition of bacteria in relation to the substance inoculated. It was found that the silver nanoparticles inhibited the growth of the tested microorganisms. The carboxymethylcellulose film embedded with silver nanoparticles showed the best antimicrobial effect against Gram-positive (E. faecalis) and Gram-negative (E. coli) bacteria (0.1 mu g cm(-3)).Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Physicochemical characterization and sensory evaluation of lettuce cultivated in three growing systems

<div><p>ABSTRACT There exists a growing demand and promising market for new lettuce varieties in Brazil. Cv. Brunella is an innovative lettuce variety which mixes crisp lettuce and head lettuce characteristics besides being adapted to the Brazilian growing conditions. The physicochemical and sensory quality of this lettuce, cultivated under different growing systems, was evaluated. The conventional planting and the hydroponic systems were carried out in the experimental area of the Universidade Federal de São Carlos, São Paulo State, Brazil and the organic system was done by certified organic producer in the municipality of Cordeirópolis. After harvesting, leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgor pressure, instrumental color, pH, total titratable acidity (TTA), total soluble solids (TSS), total phenolic compounds (TPC), and sensory characterization were evaluated. We verified that the growing system influenced on physicochemical traits producing lettuces of different sizes, weights and stability. For pH, TSS and TPC, difference among the three growing systems was not observed. For TTA, the hydroponic sample showed higher acidity. About sensory evaluation, the testers noticed difference for green color, thickness, size and leaf crispness, grass aroma and bitter taste. The samples cultivated in conventional and hydroponic systems showed greater preference and purchase intention.</p></div