Leaves of a new variety of Stevia rebaudiana with a high content of rebaudioside A were pretreated with ethanol. The ethanolic extract showed high antioxidant potential and 39 compounds were identified, by UPLC/HRMS, among them one not yet mentioned in the literature for stevia leaves. From the in natura leaves and pretreated leaves, the conditions of aqueous extraction of steviol glycosides were investigated using response surface methodology. The aqueous extracts obtained were purified by ion exchange chromatography techniques and membrane separation methods. The recuperation of steviol glycosides was 4.02g for pretreated leaves and 2.20g for in natura leaves. The level of purity was, respectively, 87% and 84.8%. The results obtained demonstrate that pretreatment increases the yield and purity level of stevia sweeteners by the use of environmentally friendly methodologies and the final product presented acceptable sensory characteristics.

ABSTRACT. The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg ) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.Keywords: avocado, fruit peels, DPPH, FRAP, sensorial analysis, functional foods.Uso da casca do abacate (Persea Americana)na formulação de chá: um produto funcional contendo compostos fenólicos e atividade antioxidante RESUMO. Cascas de frutas são comumente descartadas, assim como cascas de abacate, por desconhecimento do seu potencial uso. A fim de reutilizar a casca de abacate, determinou-se a composição química e de minerais, conteúdo de fenólicos totais e de flavonoides, bem como atividades antioxidantes por ensaios de DPPH (1,1-difenil-2-picrilhidrazil) e FRAP (poder antioxidante por redução do ferro) nas cascas in natura e desidratada. Formulou-se um chá com a casca de abacate, avaliou-se sua atividade antioxidante, bem como conteúdo de fenólicos e flavonoides e comparou-se com chás comercializados. Os resultados mostram que na casca de abacate desidratada contém compostos fenólicos (10.848,27 ± 162, ) e flavonoides (1.360,34 ± 188, ). O chá da casca de abacate desidratada apresentou atividade antioxidante por DPPH (1954DPPH ( .24 ± 87.92 e 2518.59 mg ET L -1 ) superior ao chá de maçã, assim como maior conteúdo de fenólicos e flavonoides. O chá de casca de abacate apresentou boa atividade antioxidante e boa aceitação por análise sensorial, mostrando ser um produto promissor.Palavras-chave: abacate, casca de frutas, DPPH, FRAP, análise sensorial, alimento funcional.

This study evaluated the fatty acid composition and the nutritional profile of Brycon cephalus and Brycon microlepis, fish species from the central Amazon basin, by different methods of quantification. The methods applied were: area normalization (MAN), internal standard (MIS), alternative theoretical (MAT) and alternative experimental (MAE). Significant differences were observed between the methods applied and the species studied. MAN supplied poor information about fatty acids composition and diet formulation, presenting only fatty acid profiles. MIS, MAT and MAE supplied fatty acids composition information on a mass basis. MAT and MAE overestimated results, whereas MIS presented the most accurate results. B. cephalus and B. microlepis showed high contents of approximately 65 mg g-1 of n-3 fatty acids. Eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) content totaled, 104.37 mg 100 g-1 and 117.89 mg 100 g-1 for B. cephalus and B. microlepis, respectively. The nutritional profile of both fish species showed favorable indices for nutritional quality of the lipid fraction, indicating that both Brycon species are healthy dietary choices.

Avocado (Persea Americana Miller), is a fruit with significant nutritional quality, such as high levels of fatty acids, fibers, proteins, antioxidant compounds, vitamin E, β-carotene and minerals, particularly iron (Daiuto et al., 2014). Antioxidants are compounds that are able to inhibit and/or reduce the effects of free radicals. They can be described as the compounds that protect cells against harmful effects of oxygenated and nitrogenous free radicals from oxidative processes (Soares et al., 2005). Antioxidant compounds, such as vitamin E and C, carotenoids, and phenolic compounds, can be found in avocado pulp (Ali et al., 2008). Avocado pulp can also provide an oil with great characteristics, rich in oleic acid (omega-9) and high levels of sterols. These substances together are able to positively influence the metabolic control of cholesterol, and prevent cardiovascular diseases (La Rosa et al., 2010). On 2016, Brazil obtained production of 195,492 tons (Food and Agriculture Drganization of the United Nations, 2018).

A fast, easy lipid extraction method using low-toxicity solvents is developed in this study for oilseed samples rich in polyunsaturated fatty acid.

The need for a sustainable aquaculture is increasing the use of plant ingredients in replacement to fishmeal and fish oil in diets for tambaqui Colossoma macropomum, which is leading to not detectable levels of docosahexaenoic acid (DHA) in its flesh. We evaluated the effect of a finishing plant diet supplemented with 5% of microalgae meal from Schizochytrium sp. (MD) on tambaqui growth, on proximal composition and fatty acid content of its flesh, comparing it to a non‐supplemented diet. One hundred and sixty‐two fish (489.67 g) were distributed into six tanks (2,000 L) and fed the experimental diets for a 90‐day period. Three fish per tank were euthanized for analyses every 15 days. The MD did not affect the growth and proximal composition of fish flesh. The MD increased the DHA content (from 14.81 to 38.60 mg/g of lipids) and the n‐3:n‐6 ratio (from 0.16 to 0.51) in the flesh of fish, beginning on the 15th day and reaching the highest DHA content on the 71st day (39.81 mg/g of lipids). We recommend C. macropomum to be fed with a finishing diet supplemented with microalgae meal for 71 days before slaughter to improve the DHA content and n‐3:n‐6 ratio in the flesh.

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Resumo. O maracujá é uma das frutas mais produzidas no Brasil além de ser altamente consumido devido seu poder funcional, no entanto, seus resíduos (casca e semente) são frequentemente descartados, ocasionando uma série de problemas. Desta forma, para agregar valores aos resíduos foi avaliada a atividade antioxidante (compostos fenólicos, flavonóides, FRAP e DPPH) da semente e casca do maracujá (in natura, desidratada e liofilizada), otimizando os métodos de secagem por esta análise. O processo de secagem por estufa não concentrou os composto antioxidantes, apresentando valores semelhantes da casca in natura, no entanto, a desidratação por liofilização e a semente obtiveram valores muito significativos referente à atividade antioxidante. Portanto, devido seu poder nutricional e antioxidante e para evitar desperdícios e poluição ambiental, os resíduos do maracujá podem ser reaproveitados industrialmente, produzindo e/ou enriquecendo a formulação de alimentos.Palavras-chave: reaproveitamento; atividade antioxidante; otimização da secagem. Drying Optimization by evaluating the antioxidant activity of waste (seed/ peel) of passion fruit. The passion fruit is one of the most produced in Brazil as well as being highly functional power consumed due, however, their waste (peel and seed) are often discarded, causing a lot of problems. Thus, to add value to waste was evaluated the antioxidant activity (phenolic compounds, flavonoids, DPPH and FRAP) of the seed and peel (in natura, dehydrated and lyophilized) of passion fruit drying optimizing methods for this analysis. The kiln drying process not concentrated antioxidant compoundshowed similar values to the in natura peel, however, the lyophilized peel and the seed obtained very significant values related to antioxidant activity. Therefore, due to its nutritional and antioxidant power and to avoid waste and environmental pollution, the passion fruit waste can be reused industrially producing and / or enriching the formulation of foods.