Nietzsche’s herd animal and Arendt’s mass man: parallels and influences

This article intends to analyze the relations between Nietzsche’s concept of herd animal and Arendt’s concept of mass man. It will be highlighted the parallels between both philosophers concepts in an attempt to answer why Arendt doesn’t mention Nietzsche regarding this specific subject.Este artigo propõe-se a analisar as relações entre o conceito de animal de rebanho de Friedrich Nietzsche e o de homem de massas de Hannah Arendt. Ressaltar-se-ão os paralelos entre as caracterizações dos conceitos em ambos os filósofos, procurando-se responder à pergunta de por que Arendt não menciona Nietzsche quanto a esse tema específico

Antioxidant Capacity of Anthocyanin Pigments

Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field

Chemical and pharmacological properties of the fruit guaraná (Paullinia cupana)

Esta revisión tiene por objeto presentar una descripción general del Guaraná, abarcando tanto sus propiedades químicas y farmacológicas como su aspecto económico, producción y consumo. Se han seleccionado un total de 82 artículos de los que se recogen las características botánicas y químicas, la actividad farmacológica y las propiedades medicinales del Guaraná, en el período comprendido entre 1931 y 2005.This review involves a general description of Guaraná, including its chemical and pharmacological properties as well as its production, consumption and economical importance. The revision covers the period between 1931 and 2005, in which 82 papers are considered concerning the botanic and chemical characteristics, the pharmacological activity and the medicinal properties of Guaraná

Antioxidant capacity (ORAC FL) of frozen fruits’ pulps

The production of fruits’ pulps has reached growing regional and international market. This is basically due to the fact that they are easily available to the consumers together with the benefits of a rich diet with substantial antioxidant activity. Even more, the properties of phenolic compounds and powerful antioxidant potential of fruits are associated to the human health. This work aimed to determine the antioxidant activity of the pulps from commercial fruits (mulberry, grape, açaí, guava, strawberry, acerola, pineapple, mango, graviola, cupuaçu and passion fruit) applying the method: ORACFL. The total polyphenol content (PT), the total flavanol content (TF) and the total anthocyanin (TA) were evaluated with the object of assessing the contribution for the antioxidant capacity. The acerola and mango pulps contained a high amount of total polyphenols (580.1 and 544.9mg/100g respectively) while mulberry and grape were the pulps which presented the highest amount of anthocyanins (41.8 and 30.9 mg/100g); strawberry and acerola were the pulps that presented higher amount of flavanol (83.4 and 75.8mg/100g). In addition, higher values of flavanoles corresponded to the strawberry and acerola pulps. The antioxidant activity determined by ORAC FL in pulps of frozen fruits is presented in the following order: acerola> strawberry> mango> grape> açaí >graviola> guava> cupuaçu> passion fruit> pineapple> mulberry.La producción de pulpa de frutas en Brasil está ganando mercado tanto a nivel regional como internacional. Esto se debe a la facilidad que representa para los consumidores la adquisición del producto, unido a los beneficios de una dieta rica en compuestos antioxidantes. Las evidencias cuanto a la capacidad antioxidante de las frutas estar determinada por la presencia de los fenoles son cada vez más aceptadas, así como también, los beneficios que representan para la salud. El objetivo del trabajo fue determinar la capacidad antioxidante de pulpa de frutas comerciales congeladas. Fueron analizadas pulpas de mora, uva, asaí, guayaba, frutilla, acerola, piña, mango, graviola, cupuassu y maracuyá. La actividad antioxidante fue determinada por un método in vitro ampliamente utilizado: ORACFL (capacidad de absorbancia del radical oxígeno), la concentración de poli fenoles totales (PT), flavonoles totales (FT) y de pigmentos antocianinas (AT). Los resultados obtenidos muestran que las pulpas de acerola y mango presentan mayor concentración de fenoles totales (580,1 y 544,9mg/100g respectivamente) mientras que las pulpas de mora y uva una mayor cantidad de antocianinas (41,8 y 30,9mg/100g respectivamente) y las pulpas de frutilla y acerola mayores valores para flavonoles (83,4 y 75,8mg/100g respectivamente). En relación a la capacidad antioxidante, en orden decreciente de actividad están: acerola > frutilla > mango > uva> asaí > graviola > guayaba > cupuassu >maracuyá > piña > mora.A produção de polpas de frutas no Brasil ganha mercado tanto em nível regional, como internacional. Este fato se deve à facilidade de aquisição pelos consumidores somados aos efeitos benéficos de uma dieta rica em compostos antioxidantes. Cada vez mais, se atribui, aos compostos fenólicos o potencial antioxidante das frutas e suas possíveis implicações benéficas à saúde humana. O objetivo deste trabalho foi determinar a capacidade antioxidante de polpas de frutos comerciais congeladas. Em polpas de amora, uva, açaí, goiaba, morango, acerola, abacaxi, manga, graviola, cupuaçu e maracujá determinou-se a atividade antioxidante aplicando um método in vitro ampliamente utilizado: ORAC FL (capacidade de absorbância do radical oxigênio), a concentração de polifenóis totais (PT), flavanóis totais (FT) e de pigmentos antociânicos (AT). Os resultados encontrados demonstram que as polpas de acerola e manga apresentaram maior concentração de fenólicos totais (580,1 e 544,9mg/100g, respectivamente), enquanto que, as polpas de amora e uva uma maior quantidade de antocianinas (41,8 e 30,9mg/100g), e as polpas de morango e acerola maiores valores de flavanóis (83,4 e 75,8mg/100g). Com respeito à capacidade antioxidante, em ordem decrescente as polpas que demonstraram maior atividade foram: acerola> morango> manga> uva> açaí>graviola> goiaba> cupuaçu> maracujá>abacaxi> amora

Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins

Os sucos de frutas tropicais conquistam cada vez mais o mercado consumidor, sendo o Brasil um dos principais produtores. Existe grande diversidade de produtos derivados de frutos e constante inserção de novos produtos no mercado de consumo, os quais, na maioria das vezes, ainda não foram devidamente pesquisados com respeito às suas propriedades e atividades benéficas à saúde. Neste trabalho, objetiva-se determinar algumas propriedades de frutos tropicais silvestres in natura e polpas de frutos comercializados congelados. Para determinar a atividade antioxidante, utilizou-se o método do radical 2,2-difenil-1-picrilhidrazilo (DPPH•); para determinar os polifenóis totais, o método de Folin-Ciocalteu e, para as antocianinas, o método da diferença de pH. As polpas de frutas analisadas foram de amora, uva, açaí, goiaba, morango, acerola, abacaxi, manga, graviola, cupuaçu e maracujá; e os frutos silvestres, jambolão e baguaçu. Representada em TEAC (atividade antioxidante equivalente a Trolox), a atividade antioxidante global das polpas oscila entre mínimos e máximos 0,5 e 53,2μmol g-1, enquanto que, representada em VCEAC (atividade antioxidante equivalente a vitamina C), entre mínimos e máximos de 64,8 e 1198,9mg100g-1. Para os extratos de polpa dos frutos in natura, a atividade antioxidante oscila entre 13,3 e 111,2μmol g-1 (TEAC) e entre 42,8 e 2533,1mg 100g-1 (VCEAC). Em ordem decrescente de capacidade antioxidante, encontra-se: acerola> manga> morango> uva> açaí> goiaba> amora> graviola> maracujá> cupuaçu> abacaxi. Os frutos de baguaçu apresentam maior atividade antioxidante que os de jambolão.The tropical fruit juices are gaining ever greater space in the consumer market, and Brazil is one of the main producer countries in this market. There is a great diversity of products derived from fruits and new products for consumption are launched constantly, often without the necessary research into their active properties and beneficial activities to health. The objective of this work was to determine some properties of in natura wild tropical fruit and commercialized frozen fruit pulps. Considered as a method of great applicability, 2.2-difenyl-1-picrylhydrazyl radical (DPPH•) was used to determine the antioxidant activity; the Folin-Ciocalteu method was used to determine the total polyphenol concentration and the pH difference was used for anthocyanins. The fruit pulps of greater market consumption in Southern Brazil under analysis were mulberry, grapes, açai, guava, strawberry, acerola, pineapple, mango, graviola, cupuaçu and passion fruit, and the wild fruits were jambolão and baguaçu. When represented in TEAC (Trolox equivalent antioxidant activity), the global antioxidant activity of the frozen fruit pulps oscillated between minimal and maximal TEAC values of 0.5 and 53.2μmol g-1, or between 64.8 and 1198.9mg100 g-1 for VCEAC (vitamin C equivalent antioxidant activity) values. For the in natura fruit pulp extracts, TEAC oscillated between 13.3 and 111.2μmol g-1, and between 42.8 and 2533.1mg100g-1 for VCEAC. The descending order of antioxidant capacity was acerola> mango> strawberry> grapes> açaí> guava> mulberry> graviola> passion fruit> cupuaçu> pineapple. Among the wild fruits, baguaçu presents a greater antioxidant activity than jambolão

Capillary Gas Chromatography-Mass Spectromety (CGC-MS) Analysis and Antioxidant Activities of Phenolic and Components of Guarana and Derivatives

The GC-MS analysis of phenolic compounds present in guarana (Paullinia cupana), an important product of the Amazonian forest consumed in supplements or in soft drinks has been the subject of study. The therapeutic properties and possible protective effects reported for guarana and derivative products could be associated with the antioxidant activity of their phenolics content. The purpose of this study is i) to provide molecular structural information about the composition of guarana in phenolics; ii) to ascertain the effect of solvent type on the extraction procedure; and iii) to determine the antioxidant activity of powders, pericarp, pulp seeds, capsules and bar from Paullinia cupana, as oxygen radical absorbance capacity with fluorescein (ORACFL). Three more phenolic compounds, Quercetin, (+)-Catechin and (-)-Epicatechin have been identified in this report as trimethylsilyl (TMS) derivatives. The amount of total phenolics found in plant materials containing guarana varied from 25.10 to 124.99 mg of gallic acid/g dry sample whereas that the antioxidant activity ranged from 441.5 to 1468.3 μmol TEAC/g dry sample. A high correlation was found between the estimated phenolic contents and the TEAC values (r = 0.937, P < 0.01) for all the types of guarana samples tested

Propiedades emulsificantes y espumantes de las proteínas de harina de cacahuate (Arachis hypogaea Lineau)

The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated. The isoelectric point (Ip) of these proteins was found at the pH of 4,0; and the isoelectric region between pH 3,0 and 5,0. The evaluated surface properties decreased in the isolectric region. The emulsifying activity and time stability (30 and 120 minutes) significantly decreased at the pI; the emulsifying stability at the temperature of 80°C decreased in all the isoelectric region until the pH of 6,0. The foaming activity had the best values at the pH of 2,0. The correlation between protein solubility and surface properties were more significant for emulsifying properties than for foaming properties.Se estudiaron las propiedades funcionales de las proteínas presentes en la harina de cacahuate (Arachis hypogaea Lineau). Fue evaluada la influencia que tienen el pH y la solubilidad proteica sobre las propiedades emulsificantes y espumantes de las proteínas de harina de cacahuate. El punto isoeléctrico (pI) de estas proteínas se encuentra a pH 4,0; mientras que la región isoeléctrica está entre los valores de pH de 3,0 y 5,0. Las propiedades de superficie evaluadas disminuyeron en la región isoeléctrica, siendo que la actividad emulsificante y la estabilidad emulsificante en los tiempos de 30 y 120 minutos disminuyeron fuertemente en el pI; las estabilidades emulsificantes en relación a la temperatura (80 ºC) diminuyeron en toda la región isoeléctrica extendiéndose hasta el pH 6,0. La actividad espumante mostró sus mejores valores a pH 2,0. Las correlaciones entre la solubilidad protéica y las propiedades de superficie fueron más importantes para las propiedades emulsificantes que para las espumantes

Crédito rural cooperativo, limitações e implicações na agricultura no litoral do Paraná / Cooperative rural credit, limitations and implications in agriculture in the Paraná coast

A agricultura familiar possui uma relevante importância na economia brasileira. Em conjunto com a agricultura familiar, as cooperativas de crédito rural estão proporcionando um grande auxílio a essa atividade econômica. O presente estudo, buscou levantar o perfil do agricultor cooperado e relatar as implicações sofridas por ele ao acessar recursos financeiros advindos de uma cooperativa de crédito através de uma pesquisa exploratória descritiva, realizada com agricultores do município de Morretes, litoral do Paraná entre setembro e novembro de 2016, sendo que todos os membros participantes da pesquisa participam de uma cooperativa de crédito rural. Para análise dos dados e obtenção dos resultados foi utilizada a ferramenta estratégica denominada análise SWOT, em conjunto com a matriz de impacto cruzado. Concluiu-se que as facilidades encontradas pelos agricultores têm relação direta com a cooperativa ser voltada ao ramo agrícola, atendimento especializado e oportunidade de crédito com taxas e juros baixos, já as dificuldades encontradas pelos agricultores estão associadas a fatores burocráticos, como necessidade de avalistas e garantias, contudo, não são fatores que interferem diretamente o agricultor

Effects of drying and pretreatment on the nutritional and functional quality of raisins

The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, fruit processing and storage greatly affect fruit compounds. The aim of the present work was to study the influence of processing on the stability of macro and micronutrients present in grapes, with a view to recommending products that provide the highest nutritional quality and the best health conditions. The study focused on fruit dehydration treatments. Conventional and microwave-assisted air-drying processes were used to obtain raisins. Dehydration caused a decrease of all grape compounds studied excluding total phenols. Moreover, compared to conventional processing, microwave-assisted drying produced greater losses of ascorbic acid in the grape and increased pectin solubilization with a consequent change in texture. However the microwave-dehydrated samples showed higher antioxidant activity. © 2011 The Institution of Chemical Engineers.The translation of this paper was funded by the Universidad Politecnica de Valencia.Carranza Concha, J.; Benlloch Tinoco, M.; Camacho Vidal, MM.; Martínez Navarrete, N. (2012). Effects of drying and pretreatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing. 90(2):243-248. https://doi.org/10.1016/j.fbp.2011.04.002S24324890