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The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. On order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests.Practical Application: Functional chocolate contributes to increasing the quality of health and the well-being of consumers.

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Influência do período de colheita na qualidade do cacau da Indicação Geográfica Sul da Bahia Influence of the harvest period on cocoa quality of the Southern Bahia Geographical Indication

The objective of this study was to use the passion fruit peel P. cincinnata Mast., as a viable alternative to produce food (flour and cookies) that is rich in fiber and environmentally sustainable. For this, fruit peels were obtained, which were hygienized, dehydrated and ground in a knife mill in order to develop the flour, which was then used in different concentrations in three formulations of chip cookies (using 10%, 20% and 30% of the flour developed). Analyzes physicochemical and microbiological composition were performed for both flour and for the cookies developed and a sensorial acceptance test was performed for the cookies. It was possible to observe that the flour had an adequate centesimal composition, when it was about quality and safety, as well as health benefits. As for the physicochemical composition, the flour had 5.79 ± 0.11% of ashes; 78.23 ± 0.84% of total carbohydrates; 5.78 ± 0.11% moisture; 4.83 ± 0.00% acidity; 3.74 ± 0.04 pH; 1.66 ± 0.06% lipids; 8.59 ± 0.82% protein and 58,3 g/100g dietary fiber. The study demonstrates its nutritional quality by reducing the lipid content of the final product, by comparing the formulation with 30% of the flour developed to the standard formulation, as well as increasing the ash content and acidity and reducing its pH when compared to the standard formulation, promoting the safety and quality of food. Flour presented promising capacity in the development of functional foods, health promoters, and environmental conservation by avoiding its inappropriate disposal.

Infections by protozoans of the genus Leishmania are the major worldwide health problem, with high endemicity in developing countries. The drugs of choice for the treatment of leishmaniasis are the pentavalent antimonials, which exert renal and cardiac toxicity. Thus, there is a strong need for safer and more effective treatments against leishmaniasis. The present study was designated to evaluate, by a bioguided assay, the leishmanicidal activity of hidro-ethanolic extracts from different parts (leves, caule and root) of one same plant the Arrabidaea brachypoda (DC.) Bureau. Its has been used to relieve general pain, painful joints and kidney stones in Brazilian folk medicine. Nevertheless, scientific information regarding this species is scarce; there are no reports related to its possible leishmanicidal activity. The leves extract presented the best activity on promastigotes forms of Leishmania (L.) amazonensis, when compared to the other extracts. It showed significant activity on Leishmania (L.) amazonensis. Our results are promising, showing that these compounds are biologically active on Leishmania (L.) amazonensis.

A polpa de fruta mista tem sido tendência no mercado por desenvolver novos sabores e melhorar as características nutricionais com a complementação de nutrientes através da combinação de diferentes frutas. Neste sentido, objetivou-se com este trabalho, produzir uma polpa mista de cacau e açaí com o intuito de aliar sabor, energia e nutrição alimentar, testando em três composições com diferentes concentrações de cacau e açaí. Para realização deste produto foram utilizadas as polpas congeladas de cacau e de açaí (tipo B). Foi desenvolvido o blend em três composições: 50% cacau e 50% açaí; 60% cacau e