Total phenolic content and antioxidant capacity of methanolic extracts of ten fruits - doi: 10.4025/actascitechnol.v35i3.18533

The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity.  The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH· radical inhibition method. It was verified that the fruits possess positive correlation (R2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits, jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 mg mL-1) and total phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were obtained in this study are useful for consumers, nutritionists and institutions which formulate food policies.  

Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out to identify similarities between the different egg products. The PCA supported the conclusion that FD egg products can substitute their fresh and SD counterparts in dessert formulations with good acceptability while keeping the advantages conferred by the freeze-drying method

Opleiding als sociale scheidslijn. Een nieuw perspectief op een oude kloof

Over opleiding als sociale scheidslijn is al veel gezegd en geschreven. Maar een gedegen analyse waarin systematisch is onderzocht of de kloof tussen hogeren lageropgeleiden werkelijk is toegenomen in de Nederlandse samenleving, ontbrak nog. De auteurs laten zien dat er een aanzienlijke kloof is tussen hoger- en lageropgeleiden op het vlak van de arbeidsmarkt, attitudes, politieke participatie en gezondheid. Ook wat betreft vrijwilligerswerk, de huwelijksmarkt en het vermijden van sociale daling is opleidingsniveau een belangrijke factor. Maar in tegenstelling tot wat vaak wordt beweerd, neemt het belang van opleiding voor maatschappelijke kansen niet toe. Opleiding is dus niet als de nieuwe sociale scheidslijn te bestempelen. Ze was dat al en is het nog steeds. Het is bovendien niet waarschijnlijk dat de opleidingskloof alsnog sterk aan belang zal winnen. Daarmee biedt dit boek voor wetenschappers, beleidsmakers en anderen die zich met het onderwijs bezighouden, een nieuw perspectief op een oude kloof

Evaluation of antioxidant potential of Brazilian rice cultivars

This study quantified the fatty acids and evaluated the proximate composition, antioxidant activity (using the Quencher procedure), and total phenolic compound concentrations in Brazilian rice cultivars. The cultivars studied showed high amounts of unsaturated fatty acids, such as linoleic and oleic acid. The ratios of polyunsaturated and saturated fatty acids obtained were high. Regarding the antioxidant activity, the best results were found using the ABTS method and the worst in the DPPH assay. The results of the DPPH and FRAP assays showed the highest correlation. The antioxidant capacity results obtained were also much higher than those reported for other varieties worldwide. Therefore, the Quencher procedure is highly suitable for application in cereals such as rice, especially when combined with the ABTS radical capture method

Evaluation of nutritional compounds in new amaranth and quinoa cultivars

This study evaluated the fatty acid quantification, proximate and amino acid compositions, antioxidant activity, total phenolic compounds, vitamin E, and mineral contents of new amaranth (BRS Alegria) and quinoa (BRS Piabiru) cultivars which were produced in order to adapt these pseudocereals to the climatic conditions of central-western Brazil. They showed superior levels of protein and total lipids in comparison to their native counterparts. The lipid profile of the amaranth BRS Alegria was revealed to be better than those of other native cultivars. Quinoa BRS Piabiru presented a higher antioxidant capacity and phenolic content than the studied amaranth cultivar, but lower contents of tocopherols. All of the obtained results confirm that these new grains possess an overall amount of nutritional compounds that is better than those reported for many native counterparts of the studied samples. The employed analytical methods in this work contributed to a better understanding of the quinoa BRS Piabiru and amaranth BRS Alegria chemical compositions. Therefore, the diversity and quantity of all of the studied compounds in the samples denote the considerable importance of these grains for food science research area