O objetivo foi realizar a caracterização físico-química da farinha da casca de jabuticaba, bem como desenvolver três formulações de sorvetes (enriquecidos com 0, 5 e 10% desta farinha) e avaliar as características físico-químicas e sensoriais dos mesmos. Os frutos foram despolpados, as cascas desidratadas, trituradas e peneiradas para obtenção da farinha que foi analisada quanto aos teores físico-químicos. Em seguida, foram desenvolvidas três formulações de sorvetes (com 0%, 5% e 10% de FCJ) e, verificadas as características físico-químicas e sensoriais. Os resultados mostraram que a FCJ apresentou alto teor de cinzas e fibras. Já os sorvetes, apresentaram diferença (p < 0,05) para pH, acidez titulável, umidade e cinzas devido a incorporação da FCJ. O único atributo que não se diferenciou (p > 0,05) foi o sólido solúvel. O overrun foi diminuindo conforme o aumento da adição da farinha. Já na análise sensorial, os únicos atributos que se diferenciaram (p < 0,05) foram sabor, textura e aspecto global da formulação com 10% de FCJ, o que representa que a incorporação de 5% de FCJ não interferiu na aceitabilidade dos sorvetes. Pode-se concluir que o enriquecimento da farinha da casca de jabuticaba proporciona aos gelados comestíveis elevação no valor nutricional sem afetar as características sensoriais ao nível de 5% de adição.

Essential oils from Mentha piperita, Cymbopogon citratus, Rosmarinus officinalis, Peumus boldus and Foeniculum vulgare were extracted by hydrodistillation, chemically characterized and quantified by GC/MS and GC/FID. The principal componentes in the essential oil of M. piperita (carvone and limonene), C. citratus (geranial, neral and myrcene), R. officinalis (1,8-cineole, camphor and α-pinene), P. boldus (α-terpinyl formate, p-cymene and 1,8-cineole) and F. vulgare (methyl chavicol, limonene and fenchone) were identified. The oils were tested for antioxidant activity employing the DPPH (2,2-diphenyl-1-picryl-hydrazyl) radical-capture method, the oxidation of the β-carotene/linoleic acid system, and the ABTS radical-capture method. The essential oils were not effective. The antioxidant activities of the oils were determined by the hydroxyl method, and the highest activity (62.80%) was observed with the essential oil from M. piperita. Activities of 1.54 and 1.82 μg μg −1 , respectively, were observed for the essential oils from C. citratus and P. Boldus using the phosphomolybdenum method. No activity was observed with respect to reducing power. The essential oil from C. citratus was effective in inhibiting the growth of L. monocytogenes ( How to cite this paper: Rezende,

The chemical compositions of the essential oils from the leaves and flowers of Callistemon viminalis and their insecticide and fungitoxic activities were determined. The essential oil was extracted by the hydrodistillation method using a modified Clevenger apparatus. The chemical characterization was performed by GC-MS and GC-FID. The evaluation of the insecticidal activity was performed with the Myzus persicae aphid, and the antifungal potential was determined via the inhibition of the mycelial growth of Alternaria alternata, Fusarium oxysorum and Botrytis cinérea phytopathogenic fungi. The principal components of the essential oils from the leaves and flowers were eucalyptol (84.60% and 61.47%), α-pinene (10.28% and 21.48%) and α-terpineol (2.59% and 2.79%), respectively. The use of a 0.5% concentration of the essential oil from the flowers influenced the preference of aphids and their reproduction. The number of adult aphids decreased within a period of 48 hours in the presence of the essential oil from the leaves. In the test with no chance of choice, the mean number of adults decreased with both oils within 48 hours.

This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

No abstract