19 research outputs found
The use of camu-camu (Myrciaria dubia) for the production of a fermented alcoholic beverage
The high levels of ascorbic acid in camu-camu (Myrciaria dubia McVaugh, Myrtaceae) have stimulated interest of extractivists, farmers and consumers. This has led to a need to develop adequate technology for it's production on non-flooded land and the industrial use of this fruit. This study had as its main objective to verify if camu-camu is adequate for the production of fermented alcoholic beverages, measuring the effect of blanching the fruit and the incorporation of the fruit peel with the fruit pulp on the nutritional and sensory characteristics of the drink. The fruits were separated into 4 groups, two being blanched (90 ºC for 7 minutes). After the pulp was removed, the peels of one group from each blanching treatment were incorporated into the respective pulps and their chemical composition evaluated. After sugar correction of the must, pasteurisation, fermentation (25 days), decanting, pasteurisation (70 ºC for 15 minutes), filtering and clarification, the beverages were evaluated as to their chemical composition, sweetened and submitted to sensory analysis. Blanching reduced the concentration of ascorbic acid in the pulps (33 %) and the addition of the peel increased the amount of dry matter (39 % in pulp), ascorbic acid (33 % in pulp, 23 % in must and 50 % in drink) and phenolic compounds (50 % in drink). The sensory profile and acceptability suggest that camu-camu is adequate for the production of fermented alcoholic beverages and that the addition of the peel to the pulp contributes positively to it's acceptability (6.7 with versus 6.2 without, of 9 points possible). The beverage had flavour characteristic of the fruit, a orangish-red color and agreeable taste.", 'enO elevado teor de ácido ascórbico no camu-camu (Myrciaria dubia McVaugh, Myrtaceae) desperta o interesse de extrativistas, agricultores e consumidores, e leva à necessidade de desenvolvimento de tecnologias adequadas para produção em terra firme e aproveitamento industrial do fruto. Este trabalho teve por objetivo verificar a adequação do camu-camu para a produção de bebida alcoólica fermentada, assim como o efeito do branqueamento do fruto e da incorporação da casca à polpa nas características nutricionais e sensoriais da bebida. Os frutos foram separados em quatro lotes, sendo dois branqueados (90 ºC por 7 min). Após a despolpa, as cascas de um lote de cada tratamento (com e sem branqueamento) foram incorporadas às respectivas polpas e avaliadas quanto à composição química (umidade, pH, acidez, sólidos solúveis, açúcares, ácido ascórbico, compostos fenólicos, antocianinas e flavonóides). Após a correção do mosto com açúcar, pasteurização, fermentação (25 dias), trasfega, pasteurização (70 ºC por 15 min), filtragem e clarificação, as bebidas foram avaliadas quanto a composição química, edulcoradas e submetidas à análise sensorial. O branqueamento reduziu a concentração de ácido ascórbico das polpas (33 %) e a agregação da casca aumentou os teores de matéria seca (39 % polpa), ácido ascórbico (33 % na polpa, 23 % no mosto e 50 % na bebida) e fenólicos (50 % bebida). O perfil sensorial e a aceitabilidade sugerem que o camu-camu é adequado para a produção de bebida alcoólica fermentada e que a agregação da casca à polpa contribuiu positivamente para a aceitabilidade (6,7 com casca e 6,2 sem casca, na escala de 9 pontos). As bebidas apresentaram flavor característico do fruto, limpidez, coloração vermelho-laranjada e sabor agradável
Relação entre solo e haste sulcadora de semeadora em Latossolo escarificado em diferentes épocas
Selectivity curves of the capture of mangrove crab (Ucides cordatus) on the northern coast of Brazil using bayesian inference
Efeito de semeadora com haste sulcadora para ação profunda em solo manejado com plantio direto
Efeito anti-helmíntico do hidrolato de Mentha villosa Huds. (Lamiaceae) em nematóides gastrintestinais de bovinos
Relação umidade versus resistência à penetração para um argissolo amarelo distrocoeso no recôncavo da Bahia
Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon
Laticifer proteins from Plumeria pudica inhibit the inflammatory and nociceptive responses by decreasing the action of inflammatory mediators and pro-inflammatory cytokines
AbstractSome publications have described the pharmacological properties of latices proteins. Thus, in the present study proteins from Plumeria pudica Jacq., Apocynaceae, latex were evaluated for anti-inflammatory and antinociceptive activities. Obtained data showed that an intraperitoneal administration of different doses of latex was able to reduce the paw edema induced by carrageenan in a dose-dependent manner (better dose 40 mg/kg; 72.7% inhibition at 3rd and 78.7% at 4th hour) and the edema induced by dextran (40 mg/kg; 51.5% inhibition at 30 min and 93.0% at 1st hour). Inhibition of edema induced by carrageenan was accompanied by a reduction of myeloperoxidase activity. Pre-treating animals with latex (40 mg/kg) also inhibited the paw edema induced by histamine, serotonin, bradykinin, prostaglandin E2, compound 48/80. Additionally, the latex (40 mg/kg) reduced the leukocyte peritoneal migration induced by carrageenan and this event was followed by reduction of IL-1β and TNF-α in peritoneal fluid. The latex-treatment (40 mg/kg) reduced the animal abdominal constrictions induced by acetic acid and the first phase on paw licking model induced by formalin. When latex was treated with heat (at 100 °C for 30 min), anti-edematogenic and myeloperoxidase activities were significantly reduced, indicating the involvement of heat-sensitive proteins on anti-inflammatory effect. Our results evidence that latex fluids are a source of proteins with pharmacological properties