The cattle tick, Rhipicephalus (Boophilus) microplus, has caused serious harm to livestock raising in Brazil, considering the costs of controlling it, loss of revenue due to smaller production of milk and meat, and damage to leather, in addition to transmitting diseases. The use of medicinal plants is considered an alternative to the recurring resistance to chemicals. Due to the need for efficient alternatives with less environmental impact, this study aimed to develop contact formulations with essential oils from the Java citronella (Cymbopogon winterianus) and clove (Syzygium aromaticum) plants and to assess in vitro the effects in different stages of the tick cycle. In the present study, concentrations from 0.5-15.0% of the essential oils incorporated in the formulations were used. The ticks from different geographical areas were treated with those formulations, and their effects on the production levels of eggs, on the larvae hatching, and their efficiency on ticks were assessed. The obtained results were compared with other commercial acaricidal products. After the 20th day of treatment, the formulations with citronella essential oil had 2.09-55.51% efficiency, depending on the concentration of the oil incorporated. The efficiency of the treatment with formulations containing clove essential oil was higher, from 92.47-100%. The results showed the acaricidal effects of the formulations tested when compared to commercial chemical products. In vivo studies should be performed in order to assess the efficiency of those formulations in the fields, aiming to use these products as an alternative for controlling cattle ticks.

Introduction: Coffea arabica L. leaves are considered a by-product of the coffee industry however they are sources of several bioactive compounds.Objectives: This study aimed to evaluate the chemical composition and the in vitro antibacterial activity of the lyophilised ethanol extract of arabica coffee leaves (EE-CaL).Material And Methods: The chemical characterisation of EE-CaL was performed using ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS/MS). The in vitro antibacterial effect of EE-CaL was evaluated using the broth microdilution method and the adapted drop plate agar method to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC), respectively. Results:The chemical analysis of EE-CaL revealed the presence of compounds from the alkaloid class, such as trigonelline and caffeine, in addition to the phenolic compounds such as quinic acid, 5-caffeoylquinic acid, caffeic acid-O-hexoside, mangiferin, (epi)catechin, (epi)catechin monoglucoside and procyanidin trimer.Regarding the antibacterial potential, EE-CaL was active against Gram-positive and Gram-negative bacteria, being more effective against Escherichia coli (ATCC 25922) (MIC = 2500 μg/mL and bactericidal effect). Conclusion:The results of this research suggest that coffee leaves, a by-product, possess compounds with antibacterial properties. Thus, further studies with coffee leaf extracts must be carried out to relate the compounds present in the extract with the antibacterial activity and find the mechanisms of action of this extract against bacteria.

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The objective of this study was to assess, for the first time, the in vitro acaricidal activity of two topical formulations containing thymol, on immature stages of Rhipicephalus sanguineus sensu lato. For this purpose, two base formulations were prepared: an oil-in-water (O/W) emulsion and a hydroalcoholic solution, containing different thymol concentrations (0.5 to 20 mg/mL). We used the larval packet test for non-engorged larvae and nymphs, and the immersion test for engorged larvae and nymphs. For emulsion, a mortality rate of 94.2% was achieved at 0.75 mg/mL in non-engorged larvae. For engorged larvae, there was 95.0% mortality at 5.0 mg/mL. Non-engorged nymphs showed 83.3% mortality at 2.5 mg/mL, and for engorged nymphs, 86.0% mortality was verified at 5.0 mg/mL. For the hydroalcoholic solution, the mortality found for non-engorged larvae was 88.1% at 2.5 mg/mL. For engorged larvae, the highest mortality was 25.0% at 20 mg/mL; non-engorged nymphs had 91.0% mortality at 1.0 mg/mL and for engorged nymphs; the maximum value verified was 18.3% mortality at 20 mg/mL. Preliminary stability tests were carried, and the hydroalcoholic solution remained stable under all the conditions analyzed. The O/W emulsion showed signs of early instability at the concentration of 5.0 mg/mL. The results obtained indicate that the acaricidal activity of thymol, when included in the proposed formulations, was enhanced against non-engorged larvae with topical treatment in comparison with data in the literature. Although there were variations in toxicity between the different stages, these formulations are promising for future therapeutic use.

Objective Coffee is one of the most consumed beverages worldwide, and its production and consumption generate large amounts of by‐products annually. Coffee by‐products and coffee beans are rich in bioactive compounds of great commercial value, including potential applications as active ingredients in skin care products and cosmetic formulations. In addition, there has been growing interest in the use of natural ingredients for cosmetic purposes. Considering the importance of coffee in the world economy, its chemical constituents with potential for cosmetic and dermatological application, and the importance of patents for innovation and technological development, the present study aimed to review recent patents involving coffee and coffee by‐product use in cosmetics. Methods This review was carried out using Espacenet. The following inclusion criteria were established: patents that included the terms “coffee” and “skin” in the title, abstract and claims and belonged to the classification A61Q, which is related to the “specific use of cosmetics or similar toilet preparations” considering the International Patent Classification (IPC) or Cooperative Patent Classification (CPC). Results Considering the 52 patents analysed, the bean was the main way to obtain extracts (39), followed by green beans (7), silverskin (3), peel and pulp (1), pulp (1) and beans and leaves (1). The formulations are mainly intended for use in nonspecific areas of skin (29), eye areas (12), scalp hair (9) and lip skin (2) with claims of anti‐ageing, moisturizers, sun protection, hair growth, anti‐dandruff, etc. Conclusion Coffee and its residues have high amounts of phenolic compounds, caffeine, fatty acids and other substances known to have important biological properties for the skin. Coffee and its by‐products are promising ingredients to be incorporated into topical formulations, ensuring skin health benefits and reducing the environmental impact.

O iogurte destaca-se como um dos derivados lácteos mais consumidos. Indivíduos com intolerância à lactose devem consumir produtos isentos deste carboidrato e alguns deles também buscam por iogurtes com teores reduzidos de gorduras e açúcares. O estudo fez um levantamento e avaliação de iogurtes sem lactose disponíveis nos supermercados quanto ao teor de gorduras e a adição de açúcares. A disponibilidade desses produtos foi avaliada em quatro supermercados de Juiz de Fora, MG, e na análise no catálogo online de iogurtes sem lactose dos fabricantes encontrados nos supermercados. Dentre os 104 iogurtes sem lactose de sete marcas diferentes encontrados, 94 (90,4%) possuíam teores reduzidos de gorduras e/ou não possuíam açúcares adicionados. Verificou-se uma grande diversidade de sabores (36 opções diferentes), sendo o morango o sabor mais encontrado. Durante o período de estudo, 45 produtos listados nos websites das empresas não foram encontrados nos estabelecimentos. Conclui-se que os fabricantes de iogurtes produzem uma grande variedade de produtos sem lactose com diversos sabores. Os supermercados de Juiz de Fora oferecem muitos desses iogurtes que atendem à demanda de consumidores intolerantes à lactose e que também buscam um produto com teor reduzido de gorduras e sem adição de açúcares.