The effects of acute administration of the hydroalcoholic extract of rosemary (Rosmarinus officinalis L.) (Lamiaceae) in animal models of memory

Rosmarinus officinalis (Rosemary) demonstrates antioxidant, antidepressant, diuretic, antinociceptive and antiulcerogenic activities. The present study was designed to examine the effects of the hydroalcoholic extract of R. officinalis on the memory of male mice. The behavioral tasks employed were social recognition (SR), the Morris water maze (MWM) and an inhibitory avoidance task (IA). The treatment with 150 and 300 mg/kg of R. officinalis improved the acquisition phase of learning of a new social memory in the SR task because a decrease was observed in the duration of social investigation. In the Morris water maze, no significant effect was observed on spatial memory when the groups were compared for the time spent in the correct quadrant. In the inhibitory avoidance task, the decrease in the step-down latencies in the test session indicate that 150 mg/kg of R. officinalis improved long-term memory when administered in the consolidation phase of learning. In conclusion, the present study showed that, the hydroalcoholic extract of R. officinalis at 150 and 300 mg/kg modulated the short- and long-term memories of mice, in a social recognition and inhibitory avoidance task, respectively. This modulator effect was shown to improve learning and memory processes.Rosmarinus officinalis L. (Alecrim) possui atividade antioxidante, antidepressiva, diurética, antinociceptiva e antiulcerogênica. O presente estudo foi delineado para investigar o efeito do extrato hidroalcoólico de R. officinallis na memória de camundongos machos. Os modelos comportamentais utilizados foram a tarefa de reconhecimento social (RS), labirinto aquático de Morris (MWM) e esquiva inibitória (EI). O tratamento com 150 e 300mg/kg de R. officinallis, mostrou ter efeito positivo na aquisição de uma nova memória social, na tarefa de reconhecimento social, mostrando redução significativa do tempo de investigação social. No labirinto aquático de Morris, não foi visto efeito significativo na memória espacial, ao comparar o tempo desprendido no quadrante correto entre os diferentes tratamentos. Na esquiva inibitória a latência de descida da plataforma, observada na sessão teste, sugere que o tratamento com a dose 150 mg/kg de R. officinallis tem um efeito positivo na memória de longo prazo, quando administrada na fase de consolidação. Conclui-se que o extrato de R. officinalis nas doses de 150 e 300 mg/kg foi capaz de modular as memórias de curto e longo prazo dos roedores nas tarefas de reconhecimento social e esquiva inibitoria, respectivamente, e esse efeito modulatório melhorou os processos de aprendizado e memória

Suzbijanje rasta plijesni Penicillium sp. na površini talijanske salame pomoću eteričnih ulja

The goal of this study is to evaluate the in vitro effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 μL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5 %) on the growth of contaminating fungi in salami. The in vitro effect of the oils against fungal growth was indicated by zones of inhibition. Rosemary oil showed an inhibition zone of 9.6 mm only at the maximal volume fraction (1000 μL/mL). Salvia oil showed inhibition zones of 12.2, 11.2 and 10.5 mm only at the three highest fractions tested. Based on the inhibition zones, clove oil at 125 and 250 μL/mL, oregano oil at 250 and 500 μL/mL and a mixture (1:1 by volume) of the two oils at 100 μL/mL were selected to be applied to the surface of salamis. A significant reduction of fungal growth in all of the oil-treated samples was confi rmed by visual inspection. A sensory analysis revealed that the samples treated with 125 μL/mL of clove oil or 100 μL/mL of a mixture of oregano and clove oil showed no significant flavour differences compared with the control. Carvacrol and eugenol were the principal compounds in oregano and clove oils, respectively, and were most likely responsible for the antifungal activity.Svrha je ovoga rada bila ispitati in vitro učinak eteričnih ulja ružmarina, kadulje, oregana i klinčića u volumnim udjelima od 1000, 750, 500, 250, 100, 50, 26, 10 i 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 i 0,5 %) na suzbijanje rasta kontaminirajućih mikroorganizama u salami, i to određivanjem veličina zona inhibicije. Eterično ulje ružmarina inhibiralo je rast mikroorganizama samo u najvećem volumnom udjelu (1000 µL/mL), pri čemu je zona inhibicije bila 9,6 mm. Ulje kadulje inhibiralo je rast mikroorganizama u volumnom udjelu od 1000 µL/mL (zona inhibicije od 12,2 mm), 750 µL/mL (zona inhibicije od 11,2 mm) i 500 µL/mL (zona inhibicije od 10,5 mm). Prema promjeru inhibicijskih zona za tretiranje salama odabrani su: ulje klinčića u volumnim udjelima od 125 i 250 µL/mL, ulje oregana u udjelima od 250 i 500 µL/mL i mješavina tih dvaju ulja (omjera 1:1) u udjelu od 100 µL/mL. Vizualnim je pregledom utvrđen bitno smanjen rast plijesni na svim uzorcima salame tretiranim uljima. Senzorska je analiza pokazala da dodatak 125 µL/mL ulja klinčića ili 100 µL/mL mješavine ulja oregana i klinčića ne utječe bitno na okus salame, u usporedbi sa kontrolnim uzorkom. Pretpostavlja se da su za inhibicijski učinak ulja zaslužni karvakrol, glavni sastojak ulja oregana, i eugenol, glavni sastojak ulja klinčića

Uso da Microbiologia Preditiva na Segurança Alimentar de Produtos / Cárneos Use of Predictive Microbiology in Food Safety of Meat Product

Microrganismos são capazes de acarretar problemas de forma irreversível nos alimentos, causando grande preocupação, pois podem afetar a qualidade e a segurança alimentar, além de gerar perdas econômicas. Dessa forma, algumas ferramentas são fundamentais para conter esses patógenos, como a utilização da microbiologia preditiva. Seu uso, através de modelos matemáticos primários, secundários e terciários, fornece informações sobre a concentração de microrganismos nos produtos, controlando o crescimento dos mesmos dentro dos processos microbiológicos, assim como na estimativa de vida de prateleira e permitem a simulação da influência de alguns fatores, como pH, temperatura e atividade da água. Neste sentido, o objetivo deste trabalho foi fazer uma análise sobre a importância da microbiologia preditiva na segurança alimentar, focando no crescimento microbiano em produtos cárneos. A microbiologia preditiva é uma ferramenta muito importante para garantir a qualidade, contribuindo assim na tomada de decisões na indústria alimentícia. Os modelos mais utilizados são os secundários (polinomiais, da raiz e cardinal), dentro desse grupo são levadas em consideração muitas variáveis ao longo do tempo, como por exemplo a temperatura. Os terciários também são muito conhecidos, apesar de existirem muitos softwares o ComBase é o mais citado, por possuir mais de 60.000 registros, o que torna possível prever o crescimento e inativação de qualquer microrganismo presente no seu banco de dados. Já o modelo primário considera apenas o crescimento dos microrganismos e não as variáveis do ambiente, por isso é menos usado

Encapsulation methods for probiotic immobilization with food application / Métodos de encapsulação para imobilização de probióticos com aplicação em alimentos

Probiotics are currently defined as live microorganisms that, when administered in adequate amounts, confer benefits on the health of the host.  Among the conferred health benefits that they provide, are included the inhibition of the growth of pathogenic bacteria, maintenance of intestinal microbiota, reduction of cholesterol levels, among others. Microencapsulation is considered the most effective method for incorporating probiotics, since it is able to preserve the ability of cells to grow and activate their metabolism within the intestinal tract. Several methods have been developed for the encapsulation of bioactive compounds, most of which are useful for application in probiotics. In view of the above, it will be described which methods are the methods most used and studied today, their benefits and their application in food. 

Linseed (Linum usitatissimum) Oil Extraction Using Different Solvents

U ovom je radu okarakterizirano ulje lanenih sjemenki dobiveno različitim postupcima ekstrakcije (pomoću heksana, subkritičnog propana i stlačenog etanola), a dobiveni rezultati uspoređeni su s vrijednostima komercijalnog hladno prešanog lanenog ulja. Eksperimentalni dizajn upotrijebljen je za procjenu utjecaja temperature i pritiska na ekstrakciju ulja pomoću propana i etanola. Esencijalne masne kiseline ispitane su pomoću plinske kromatografije. Nisu utvrđene bitne razlike između udjela ω-3, 6 i 9 masnih kiselina u lanenom ulju dobivenom različitim postupcima ekstrakcije, samo je kiselost lanenog ulja dobivenog pomoću subkritičnog propana (0,956 %) bila bitno različita. Ekstrakcijom pomoću organskog otapala (Soxhlet) dobiven je prinos od 36,12 %. Ekstrakcijom pomoću subkritičnog propana pri 107 Pa i 40 °C tijekom 1,5 h dobiven je bolji prinos (28,39 %) nego pomoću stlačenog etanola (8,05 %) pri sličnim uvjetima. Esktrakcija ulja lanenih sjemenki pomoću subkritičnog propana je ekonomski isplativa, s troškovima proizvodnje od 124,58 US/L. Rezultati potvrđuju da se ekstrakcijom pomoću subkritičnog propana može proizvesti laneno ulje pri umjerenoj temperaturi i tlaku, bez gubitka kakvoće i smanjenja udjela ω-3, 6 i 9 masnih kiselina.This work aims at characterizing linseed oil obtained using different extraction methods (hexane, subcritical propane and pressurized ethanol), and comparing the results with commercial linseed oil extracted by cold mechanical press method. An experimental design helped to evaluate temperature and pressure effects on the oil extraction using propane and ethanol. Gas chromatography assisted in evaluating the essential fatty acids. There were no significant differences among the ω-3, 6 and 9 fatty acids from linseed oil obtained using the different extraction methods. Only the acidity of linseed oil extracted by subcritical propane (0.956 %) showed significant differences among the physicochemical parameters. Extraction using organic solvent (Soxhlet) gave a 36.12 % yield. Extraction using subcritical propane at 107 Pa and 40 °C for 1.5 h gave a better yield (28.39 %) than pressurized ethanol (8.05 %) under similar conditions. Linseed oil extraction using subcritical propane was economically viable, resulting in a 124.58 US$/L product cost. The results present subcritical propane extraction as a promising alternative for obtaining linseed oil at mild temperature and pressure conditions, without losing quality and quantity of fatty acids such as ω-3, 6 and 9

Antioxidant and antimicrobial properties of eucalyptus leaf extract obtained using pressurized ethanol / Propriedades antioxidantes e antimicrobianas do extrato de folhas de eucalipto obtidos com etanol pressurizado

Eucalyptus leaves are a secondary product of wood production. The pressurized liquid extraction (PLE) technique is an attractive process due to its advantages. The objective of this work was to obtain extracts of Eucalyptus saligna leaves using the PLE technique, and to characterize different extraction time fractions in relation to bioactive compounds and antioxidant and antimicrobial activities. The extraction of E. saligna leaves was carried out in a jacketed extractor at 40 °C, pressure of 10.4 MPa, with a solvent flow of 2.5 mL.min-1, using 95% ethanol. The system remained pressurized for 30 minutes in static extraction, followed by 180 minutes in dynamic extraction. The levels of total phenols, flavonoids, antioxidant activity and antimicrobial potential against Staphylococcus aureus and Escherichia coli were evaluated. The extraction showed an overall yield of 12.3% after 180 minutes. The total concentrations of phenols and flavonoids were 618.57 mgGAE.g-1 and 160.28 mgQE.g-1 respectively. The extracts showed good antioxidant and antimicrobial potential, with IC50 between 0.016 and 0.043 mg.mL-1, and MIC against S. aureus and E. coli between 0.313 and 1.25 mg.mL-1. PLE demonstrated efficiency in obtaining extracts of E. saligna leaves with bioactive properties

Variabilidade química de compostos orgânicos voláteis e semivoláteis de populações nativas de Maytenus ilicifolia

This work is focused on the chemical distribution of volatile and semi-volatile compounds of 18 native populations of Maytenus ilicifolia collected all over Brazil. The extracts of bulk samples (30 plants) of each population were obtained by supercritical CO2 extraction technique, and analyzed by GC/MS. The quantification of compounds (phytol, squalene, vitamin E, limonene, stigmasterol, friedelan-3-ol, friedelin, fridelan-3-one, palmitic acid and geranyl acetate) showed significant variations within the different populations, which could be related tom microclimate characteristics