The psyllid fauna (Hemiptera: Psylloidea) of vegetable fields in Brazil

ABSTRACT Some psyllids transmit 'Candidatus Liberibacter solanacearum' (Lso), the causal agent of devastating plant diseases of cultivated Solanaceae and Apiaceae. The recent detection of Bactericera cockerelli and Lso in Ecuador seriously threatens these crops in South America. There, neither the role of native psyllids in the Lso epidemiology nor the psyllid fauna of vegetables are known. With the aim to identify potential vectors and risk scenarios for the spread of Lso in South America, a survey of the psyllid fauna of Solanaceae and Apiaceae crops and associated weeds was conducted in Brazil. Samples were taken at 29 localities in four states. A total of 2857 specimens were sampled, representing at least 37 species of 23 genera and seven families. The most frequent species on carrot, chilli pepper and potato were Russelliana solanicola, R. capsici and Isogonoceraia divergipennis, respectively. Immatures of R. capsici were found on chilli pepper and of R. solanicola on carrot and potato, confirming these plants as hosts. The two psyllid species have been suspected previously to transmit plant pathogens of unknown identity. Russelliana solanicola is one of the few polyphagous species. Here the species is reported for the first time from carrot. Recent collections in Rio Grande do Sul suggest that Solanum laxum represents the original host of R. capsici, which subsequently shifted to chilli pepper. Both, adaptation to agricultural crops and the possibility of ability to transmit pathogens, make the two Russelliana species dangerous potential vectors of Lso and other plant pathogens in South America.

Herbal Cosmetic: A Simple And Natural Beauty Secret

The concept of beauty and cosmetic is an ancient as mankind and civilization. The word‘COSMETIC’ was derived from the Greek word “KOSM TIKAS “meaning having the power, arrange, skillin decorating. In starting with 1990, some cosmetic manufacturer company claims that addition ofsome plant based active ingredient, therapeutically benefit to describe the OTC skin care products, suchas alpha – hydroxy acid, retinoic acid, ascorbic acid and coenzyme. The herbal cosmetic is thepreparations containing phytochemical from a botanical source, which influence the function of skinand provide nutrients necessary for the healthy skin and hair. The beauty of skin and hair depends uponsome facts such as – healthy habits, climatic conditions, routine job and maintenance. In front ofmirror, we don’t recognize ourselves, in compare to 10 years back. Dark circles under the eyes,pigmentation, wrinkles – all of these indicate our aging problems. There is some small basic step thatyou can follow everyday of your life – the ‘CTM’ process. This CTM process not only applicable for theone who has the aging problem, but also applicable for all the ages of public both man and woman. Likeany other branch of science and technology, present scenario of herbal medicines has its own limitationarising out of its own technical constituents. Coconut oil is good for especially dry skin. Some commontriggers for hair fall – genetic, hormonal, stress, medications, Immunity, Radiation, Tight Hairdos.Bhringraj; it promotes hair growth, prevents hair fall, treat damaged hair and strengthens hair follicles.An itchy scalp and flakiness are the hallmark signs of dandruff, but it may also cause other symptomslike greasy patches on the scalp and tingling skin. Neem; it stimulates hair growth, promotes scalphealthy and act as an anti-bacterial. Stop taking an herb if any side effect develops such as allergy,stomach upset, skin rash or headache.

Development of Fibre Enriched Chicken Nuggets Using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

This investigation was conducted to evaluate the effect of incorporation of wheat bran (WB) with dried apple pomace (DAP) or dried carrot pomace (DCP) on quality attributes of chicken nuggets. Raw emulsion was stuffed in rectangular moulds, cooked in electric oven at 165°C for 40 minutes and nuggets were prepared by slicing cooked emulsion to 2-3 cm3 size. Colour scores increased with increase in DAP level in WB + DAP treated nuggets. A steady decrease in scores for all other sensory attributes was noticed in both WB + DAP and WB + DCP treated nuggets with increase in fibre level. Hardness and shear press value increased whereas springiness and cohesiveness decreased with increase in fibre level. Gumminess and chewiness of WB + DAP treated nuggets increased with increase in fibre level while gumminess and chewiness of WB + DAP treated nuggets showed a variable trend. Cooking yield and emulsion stability of fibre enriched nuggets were significantly higher whereas moisture, protein, cholesterol content and pH were significantly lower than control. Insoluble, soluble and total dietary fibre content increased drastically in treated nuggets. Thiobarbituric acid reacting substance (TBARS) value and microbial counts increased significantly during refrigerated storage in all the products. It is concluded that healthier and dietary fibre enriched chicken nuggets with refrigerated storage stability up to 15 days can be prepared using combination of wheat bran (2%) with dried apple pomace (6%) or dried carrot pomace (4%) each

Evaluación de dos secuencias de código de barras de ADN en germoplasmas de Arracacia xanthorrhiza (Apiaceae) de Ecuador / Evaluation of two sequences of DNA barcodes in germplasms of Arracacia xanthorrhiza (Apiaceae) from Ecuador

El presente estudio evalua el gen de cloroplasto rbcL y la región espaciadora no codificante psbA-trnH de Arracacia xanthorrhiza como posible secuencia de código de barra. Se colectó material vegetal de A. xanthorrhiza en huertos de las provincias de Pichincha, Tungurahua y Cotopaxi, las cuales fueron sembradas en condiciones homogéneas en la Facultad de Ciencias Agropecuarias de la Universidad Técnica. El análisis del locus rbcL identificó los cinco materiales de A. xanthorrhiza con entre 97 y 99% de homología. La alineación de secuencias del locus rbcL y de psbA-trnH permitió diferenciar dos grupos, el primer grupo con SJ, QU, PP y B, observándose poca diversidad entre ellos, mientras que el segundo grupo está conformado por el material CH cultivado a 3260 m de altitud. En el segundo árbol, se demostró la divergencia entre los materiales colectados en diferentes provincias de la Sierra ecuatoriana, separándolos de acuerdo a su localidad, así como al color de la pulpa de la raíz. La región intergénica no codificadora (psbA-trnH) permitió identificar y obtener la diversidad genética de materiales cultivados de A. xanthorrhiza, provenientes de diversas zonas geográficas de la sierra ecuatoriana, con características morfológicas distintivas. Adicionalmente, esta secuencia pudo diferenciar a A. xanthorrhiza de otras especies de la familia Apiaceae, con lo cual se recomienda como código de barra.

The present study aimed to evaluate the Arracacia xanthorrhiza rbcL chloroplast gene and the non-coding spacer region psbA-trnH as a possible barcode sequence. Plant material of A. xanthorrhiza was collected in orchards of Pichincha, Tungurahua and Cotopaxi provinces. This material were cultivated in standard conditions in the la Facultad de Ciencias Agropecuarias de la Universidad Técnica. The rbcL locus analysis identified the five materials of A. xanthorrhiza with between 97 and 99% homology. The sequence alignment of rbcL locus and psbA-trnH allowed to differentiate two groups, the first group with SJ, QU, PP and B, showing low diversity among them, while the second group consisted of the CH material grown in 3260 m of altitude. In the second tree, the divergence between the materials collected in different provinces of the Ecuadorian Sierra was demonstrated, separating them according to their locality, as well as the color of the root pulp The non-coding intergenic region (psbA-trnH) allowed identify and obtain the genetic diversity of cultivated materials of A. xanthorrhiza, from various geographical areas of the Ecuadorian Sierra, with distinctive morphological characteristics. Additionally, this sequence was able to differentiate A. xanthorrhiza from other species of the Apiaceae family, which is recommended as a bar code.

The Effects of Different Media, Sucrose Concentrations and Natural Additives on Plantlet Growth of Phalaenopsis Hybrid 'Pink'

ABSTRACT The effects of various sucrose concentrations as carbon source and natural additives in different media on plantlet growth of Phalaenopsis hybrid 'Pink' were studied. Plantlets were cultured on two media (Murashige and Skoog [MS] and Vacin and Went [VW]) supplemented with 0, 10, 20, 30 and 40 g L-1 sucrose either with 0, 10 and 20% (v/v) coconut water (CW) or carrot juice (CJ) as natural additives. After four months of culture, the combination of sucrose and CW supplemented with both media affected plantlet growth where most of the plantlets showed slow growth and survival frequency (0-80%) with increasing concentrations of CW in all sucrose concentrations. However, plantlet growth on both media containing only 20 g L-1 sucrose without CW was optimal in terms of root number, root length, leaf number, leaf length, leaf width, fresh weight, dry weight and plant height. The combination of sucrose and CJ supplemented with MS medium resulted in overall good plantlet growth with 100% survival frequency. The combination of sucrose (20 g L-1) and CJ (10%) supplemented with MS medium increased root length, leaf length, leaf width and plant height. Plantlet growth was also optimal in the combination of 20 g L-1 sucrose and 10% CJ supplemented with VW medium. The results of this study indicate that Phalaenopsis hybrid 'Pink' cultured on the combination of sucrose (20 g L-1) and CJ (10%) supplemented with either MS or VW media can be used for plantlet growth of this species.

Quality Characteristics of Care Food (Jelly) Prepared with Wild Carrot (Daucus carota L.) Juice

This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC50) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).

Análisis del tiempo de vida útil en la elaboración de mermelada de higuerón (Cucúrbita Odorífera Vell) con zanahoria (Daucus Carota) / Time analysis of life in the development of marmalade higuerón (Cucurbita Odorifera Vell) with carrot (Daucus Carota)

The aim of this study was to determine the lifespan in making jam by higueron and carrot mixture, motivated by the lack of a number of species of tubers and vegetables, as evidenced by the low consumption of these foods and the lack of appropriate technology for processing the same. The two raw materials are high in vitamins and minerals, higueron suitable for their characteristics and chemical composition is considered a fruit-vegetable, it is possible it industrialization similar to those made with fruits, like the carrot is a food products excellent from the nutritional point of view, contributing to improve the quality of the jam. The treatments were kept under ambient conditions for 40 days when pH were recorded - soluble solids (° Brix) - Heartburn - Microbiological and organoleptic analysis in order to identify the best experimental treatment tests. According to the results obtained and microbiological analysis establishes a lifetime about 6 months.

El objetivo de este estudio fue conocer el tiempo de vida útil en la elaboración de mermelada mediante una mezcla higuerón y zanahoria, motivado por el desconocimiento de un sinnúmero de especies de tubérculos y hortalizas, evidenciado por el bajo consumo de estos alimentos y la carencia de tecnología adecuada para el procesamiento del mismo y aprovechamiento de sus nutrientes. Las dos materias primas de alto contenido de vitaminas y minerales; el higuerón se considera como fruta-hortaliza por sus características y composición química, siendo posible la industrialización en productos semejantes a los elaborados con las frutas. La zanahoria es un alimento excelente desde el punto de vista nutricional por lo que aporta al mejoramiento de la calidad de la mermelada. Los tratamientos se mantuvieron bajo condiciones ambientales durante 40 días en los que se registró pH - sólidos solubles (°Brix) - acidez - análisis microbiológicos y pruebas organolépticas con la finalidad de identificar el mejor tratamiento experimental. De acuerdo a los resultados obtenidos y al análisis microbiológico se establece un tiempo de vida útil alrededor de 6 meses.

Starches from non - conventional sources to improve the technological characteristics of pound cake / Amido de fontes não - convencionais para melhorar as características tecnológicas de bolo inglês

This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.

Este estudo avaliou e comparou o efeito da utilização de cinco amidos de fontes não convencionais (grão de bico, feijão carioca, mandioquinha, batata doce e feijão branco) e de quatro diferentes amidos de fontes comerciais (mandioca, milho, batata e arroz) em bolo inglês. Amido de feijão carioca, seguido pelo amido de mandioquinha, foram os amidos de fontes não convencionais que mostraram tendência a melhorar a qualidade tecnológica do bolo inglês, principalmente em comparação com o amido de milho, o qual é a fonte comercial mais utilizada. Com o amido dessas fontes, os batidos apresentaram menores valores de gravidade específica e os bolos maiores valores de volume específico, cor mais clara, menor redução da umidade durante o período de estocagem e melhores valores nos atributos de textura durante a vida de prateleira. Além disso, amido de feijão carioca promoveu maiores escores na avalição sensorial; especialmente para os atributos do miolo e textura (umidade, suavidade e maciez). Amidos de grão de bico e feijão branco foram muito similares ao amido de milho em aplicação em bolo inglês.

Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sedimentation and sensory quality during refrigerated storage at 4 ± 2ºC for up to 20 days. Results: The results showed that all strains had good viability in milk/carrot juice drink (88-98%), but L. acidophilus LA5 seemed more stable than three other strains. The levels of pH and acidity were ranged 5.33-6.6 and 0.13-0.31%, respectively. The drinks inoculated with L. rhamnosus and control (non-probiotic) showed more variation in pH and acidity. The most sedimentation was detected in drinks inoculated with L. rhamnosus, reaching 3.73 mL/10 mL sample. Sensory assessment indicated lowest acceptability in control and milk/carrot juice drink inoculated with L. rhamnosus, respectively. Conclusion: This study indicated that some probiotic bacteria can be applied by food producers to produce functional drinks with an increased shelf-life.

Aproveitamento de soro lácteo na formulação de bebidas com frutas e hortaliças / The use of whey in the formulation of beverages with fruits and vegetables

O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P>0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P<0,05). Conclui-se que é viável a elaboração de bebidas à base de soro de queijo coalho com frutas.

The use of whey as complement in food formulation aiming it's an alternative for the attainment of new products. The aim of this work was developed a type A curd cheese whey derived drink with fruits and vegetables. On drink's formulation was used different ratios of whey, fruits and vegetables, with 10% of sugar. Six drinks were formulated and submited to a preference test. The three best drinks were submitted to a acceptance test. The three best drinks were graviola, strawberry and guava flavours. The graviola one had the greater acceptability with best grades in color's sensory attributes, flavor, appearance and overall quality, following the strawberry flavor, but without significant difference (P<0,05). The guava dink had it's differential on scent character, overcoming the graviola and strawberry drinks (P<0,05). In conclusion we can say that whey-based drink with fruits is viable.

Changes in the biochemical constituents of carrot roots due to bacterial soft rot.

Carrot is a rich source of nutrients. The carrot contains carotene and lycopene, which gives bright color to the roots. The quality of the carrots was assessed based on the carotene, lycopene and other biochemical constituents like sugars, starch and protein. To study the effect of various isolates of the Erwinia carotovora var. carotovora on the above biochemical constituents, the pathogens were inoculated and the contents were analyzed separately at 1, 2, 3, 4, 5 days after inoculation. The contents of β-carotene increased significantly due to all the three isolates of the pathogen and the Coimbatore isolate recorded highest of 36.03 per cent. A same trend was also observed in the lycopene content with 93.55 per cent increase over control. The contents of total and reducing sugars were found to significantly increase due to inoculation with the pathogen. The starch content showed a decreasing trend in all the isolates tested. The maximum reduction of 62.98 per cent was observed in the roots inoculated with Coimbatore isolate.

Antimicrobial Activity of Aloevera barbedensis, Daucus carota, Emblica officinalis, Honey and Punica granatum and Formulation of a Health Drink and Salad

Aims: Indian folk medicine has been in practice from time immemorial. Traditional medicine interconnects our body with nature for a healthy living. The naturally occurring antimicrobials in food vary in their efficacy and function, toxicology, safety and mechanism of action against microorganisms. Methodology and Results: The study revitalizes the traditional system of medicine in order to achieve self reliance in health care and health for all by analyzing the antimicrobial property of aqueous extracts of aloevera (Aloevera barbedensis), carrot (Daucus carota), Indian gooseberry (Emblica officinalis), honey and pomegranate (Punica granatum), and to assess the reason for inhibition of growth of pathogenic organisms by DNA and protein analysis. Various aqueous extracts showed inhibition to microrganisms like Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Shigella flexineri and Staphylococcus aureus. Conclusion significance and impact of study: The study also formulated and standardized a nourishing health drink and salad using the tested foods and estimated their shelf life and nutritive value. The health drink and salad had a low protein, low fat and moderate carbohydrate content. Therapeutically this drink and salad can be used to treat obesity.

Resposta da cenoura à aplicação de diferentes lâminas de irrigação / Response of the application of carrot different irrigation

A cenoura destaca-se entre os hortícolas que mais se expandiu, porém, como a maioria das hortaliças, seu desenvolvimento é influenciado pelas condições de umidade do solo e mesmo em regiões úmidas a deficiência hídrica é fator limitante da produtividade e qualidade das raízes. Este trabalho teve como objetivo avaliar o efeito de diferentes níveis de água no desenvolvimento vegetativo, produtividade e classificação de raízes de cenoura. O experimento foi conduzido no Campus II do Instituto Luterano de Ensino Superior/Universidade Luterana Brasileira, em Itumbiara ­ GO, no período de abril a agosto de 2003, utilizando a cultivar Brasília. O sistema de irrigação utilizado foi o de aspersão. O manejo da irrigação constituiu-se na aplicação de lâminas de água correspondentes às percentuais da evaporação da água do tanque "Classe A" de 30%, 60%, 90%, 120%, 150% e 180%, aplicadas com turnos de rega de dois e três dias. O delineamento experimental utilizado foi o de blocos casualizados com seis tratamentos e quatro repetições. As parcelas foram constituídas por cinco linhas de plantas espaçadas de 0,20 m, formando uma área de 3 m2 . De cada parcela foram coletadas 10 plantas aos 45, 70 e 110 dias, sendo que na terceira época de coleta foi feita a colheita definitiva em uma área útil de 1,20 m2 por parcela. Avaliou-se a matéria seca da parte aérea, diâmetro, comprimento, peso de raízes e classificação das raízes em classes: extra, primeira, segunda, terceira e refugo. Houve um crescente aumento de matéria seca da parte aérea, diâmetro, comprimento, produtividade da cenoura e melhor classificação, com aumento da lâmina de irrigação, sendo o tratamento 180% da evaporação da água do tanque o que proporcionou o melhor resultado.

The carrot stands out among the vegetables that more expanded, however, like must vegetables, their development is influenced by soil moisture conditions and even in humid regions water deficiency is a limiting factor in productivity and quality of roots. With the objective of evaluating the effect of different irrigation depths, for aspersion, about carrot production, development and classification, a rehearsal was installed in Campus two of the Instituto Luterano de Ensino Superior/Universidade Luterana Brasileira, in Itumbiara ­ GO, in the period of April to August of 2003. The irrigation depths were of 30, 60, 90, 120, 150 and 180% of the evaporation of the "Class A" pan, being applied the levels corresponding to the treatments, on obtained evaporation balance, always in Tuesdays, Thursday and Saturdays.The experimental design was randomized blocks, with five samples. From three coletas 45, 70 e 110 days of the sow, it was evaluated the dry mass of the aerial part, diameter root, length root, productivity (fresch mass of root) and classification. There was growing increase of mass, aerial part, diameter root, length root, of the carrot productivity and classification, with the increase of the irrigation depth, being the treatment of 180% of evaporation of the pan that provided better results

The effect of carrot juice, beta-carotene supplementation on lymphocyte DNA damage, erythrocyte antioxidant enzymes and plasma lipid profiles in Korean smoker

High consumption of fruits and vegetables has been suggested to provide some protection to smokers who are exposed to an increased risk of numerous cancers and other degenerative diseases. Carrot is the most important source of dietary beta-carotene. Therefore, the objective of this study was to investigate whether carrot juice supplementation to smokers can protect against lymphocyte DNA damage and to compare the effect of supplementation of capsules containing purified beta-carotene or a placebo (simple lactose). The study was conducted in a randomized and placebo-controlled design. After a depletion period of 14 days, 48 smokers were supplemented with either carrot juice (n = 18), purified beta-carotene (n = 16) or placebo (n = 14). Each group was supplemented for 8 weeks with approximately 20.49 mg of beta-carotene/day and 1.2 mg of vitamin C/day, as carrot juice (300 ml/day) or purified beta-carotene (20.49 mg of beta-carotene, 1 capsule/day). Lymphocyte DNA damage was determined using the COMET assay under alkaline conditions and damage was quantified by measuring tail moment (TM), tail length (TL), and% DNA in the tail. Lymphocyte DNA damage was significantly decreased in the carrot juice group in all three measurements. The group that received purified beta-carotene also showed a significant decrease in lymphocyte DNA damage in all three measurements. However, no significant changes in DNA damage was observed for the placebo group except TM (P = 0.016). Erythrocyte antioxidant enzyme was not significantly changed after supplementation. Similarly plasma lipid profiles were not different after carrot juice, beta-carotene and placebo supplementation. These results suggest that while the placebo group failed to show any protective effect, carrot juice containing beta-carotene or purified beta-carotene itself had great antioxidative potential in preventing damage to lymphocyte DNA in smokers.

Estudo dos métodos de extração de carotenóides em cenoura por fluido supercrítico (efs) e convencional / A study of the methods of carotenoid extraction in carrots using supercritical fluid extraction (sfe) and conventional methods

A cenoura (Daucus carota L. ), planta da família das umbelíferas, produz uma raiz aromática e comestível, sendo uma das hortaliças mais cultivadas no Brasil. Representa a principal fonte de origem vegetal em carotenóides pró-vitamínicos A, especialmente o á e o β-caroteno, sendo, também, uma grande fonte de fibra dietética, antioxidantes e minerais. Conduziu-se este trabalho, com o objetivo de avaliar dois processos de extração de β-caroteno, fluído super crítico (EFS) e o convencional e analisar a composição centesimal da cenoura in natura. O teor de β-caroteno obtido pela extração por EFS e por convencional foi de 2.457 e 2.455 µg/100g, respectivamente. Os valores médios encontrados para a matéria-seca da cenoura foram de: matéria-seca = 8,9 por cento; extrato etéreo = 0,29 por cento; cinzas = 8,11 por cento; fibra bruta = 14,57 por cento, proteína bruta = 6,4 por cento, extrato não nitrogenado = 6,3 por cento e valor calórico = 27,7kcal. Conclui-se que a extração de carotenóides em cenoura pelo fluido supercritico é uma técnica de separação viável, pois este fluido é inerte, não deixa resíduo final e não gera resíduo ambiental. Pelos teores encontrados conclui-se também que as cenouras são boas fontes de fibras, apresentam alto teor de umidade e baixo teor de gorduras, cinzas e valor calórico.

The carrot (Daucus carota L.) is a plant of the Umbelliferae family. It produces an aromatic and edible root, and is one of the most widely cultivated vegetable in Brazil. It represents the main source of plant-origin, pro-vitamin A carotenoids, especially α and β-carotene, and is also a great source of dietary fiber, antioxidants and minerals. This study aimed to evaluate two methods of extraction of β-carotene, supercritical fluid (SFE) and conventional, and to examine the proximate composition of the carrot in nature. The contents of β-carotene obtained by SFE and by conventional extraction were 2,457 and 2,455 µg/100g, respectively. The average values found for the dry-matter of the carrot were: dry matter = 8.9 percent; ether extract = 0.29 percent; ashes = 8.11 percent, crude fiber = 14.57 percent, crude protein = 6,4 percent, non- nitrogen extract = 6.3 percent and caloric value = 27.7 kcal. It is concluded that the extraction of carotenoids using the supercritical fluid is a viable separation technique since this fluid is inert and does not generate waste or final environmental waste. It can be concluded from the levels found that carrots are good sources of fiber, present high moisture content and low fat, ash and calorific value.

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B. ) from two production areas of Paraná state, Brazil

Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.

No presente trabalho duas variedades comerciais de mandioquinha-salsa ('Amarela de Carandaí' e 'Senador Amaral') obtidas dos municípios de Castro e de Piraí do Sul (Paraná) foram processadas para a obtenção de farinha, farelo e amido e essas três frações foram caracterizadas quimicamente. O amido foi extraído, modificado com H2O2 e caracterizado por meio de análises físico-químicas. Na coloração com azul de metileno os grânulos dos amidos oxidados apresentaram coloração azul mais intensa. O teor de carboxilas, o poder redutor e a quantidade de água liberada das pastas foram maiores para as amostras de amidos modificados. As pastas dos amidos modificados foram mais claras que as dos nativos. Na análise viscoamilográfica (RVA) os amidos modificados apresentaram as menores viscosidades e houve diferenças entre as variedades, sendo que o amido modificado da variedade Senador Amaral de Piraí do Sul apresentou os menores valores de pico de viscosidade. Na análise térmica, as temperaturas de pirólise foram mais altas para os amidos nativos das variedades da mandioquinha-salsa (310,37, 299,08, 311,18 ºC) do que para os amidos modificados (294,16, 296,65 e 293,29 ºC) e esta diferença pode estar relacionada a maior superfície dos grânulos de amido parcialmente degradados pela modificação oxidativa. Os resultados revelaram diferenças entre os amidos das duas variedades, mas não entre os locais de cultivo.

The Effect of Carrot Juice, beta-carotene Supplementation on Plasma Antioxidant Status of Korean Smokers

Smoking is associated with an increased incidence of numerous cancers and other degenerative diseases. It has been suggested that high consumption of fruits and vegetables may give some protection. Especially carrot is the most important source of dietary beta-carotene. Therefore, the objective of this study is to investigate whether carrot juice supplementation to smokers have different or superior effect of compared to the effect supplementing purified beta-carotene. The study was conducted in a randomized and placebo-controlled design, after a depletion period of 14 days, 48 smokers were supplemented either carrot juice (n = 18), purified beta-carotene (n = 16) or placebo (n = 14). Each group was supplemented for 8 weeks with approximately 20.49 mg of beta-carotene/day and 1.2 mg of vitamin C/day, as carrot juice (300 mL/day) or purified beta-carotene (1 capsule/day). Plasma vitamin C, vitamin E and beta-carotene level were significantly increased after carrot juice and beta-carotene supplementation. These results suggest that carrot juice containing beta-carotene or beta-carotene itself have similar antioxidative potentials by increasing the antioxidant potential in smokers. Therefore, we suggest moderate dose of vitamin supplementation (amount of two servings of vegetable intake) may help to replenish the decreased oxidative stress levels in smokers.

Daucus carota as a novel model to evaluate the effect of light on carotenogenic gene expression

Carotenoids are synthesized in prokaryotic and eukaryotic organisms. In plants and algae, these lipophilic molecules possess antioxidant properties acting as reactive oxygen species scavengers and exert functional roles in hormone synthesis, photosynthesis, photomorphogenesis and in photoprotection. During the past decade almost all carotenogenic genes have been identified as a result of molecular, genetic and biochemical approaches utilizing Arabidopsis thaliana as the model system. Studies carried out in leaves and fruits of A. thaliana and tomato determined that light regulates carotenoid biosynthesis preferentially through the modulation of carotenogenic gene transcription. In this work we showed for the first time that light induces accumulation of psy 1, pds and zds2 transcripts in leaves of Daucus carota (carrot), a novel plant model. In addition, modified roots of carrots exposed to light accumulate zdsl, whereas the pds gene is highly repressed, suggesting that some carotenogenic genes, which are expressed in roots, are regulated by light. Additionally, light negatively regulates the development of the modified carrot root in a reversible manner. Therefore, this suggests that light affects normal growth and carotenogenic gene expression in the modified root of carrot plants. The molecular insight gained into the light-regulated expression of carotenoid genes in this and other model systems will facilitate our understanding of the regulation of carotenoid biosynthesis to improve the prospects for the metabolic engineering of carotenoid production in plants.

Treatment of Chronic Idiopathic Onychodystrophy with Intake of Carotene-rich Food

BACKGROUND: Onychodystrophy refers to the various abnormalities in nail morphology due to changes in the attachment of the nail plate, changes in nail surface or color. The treatment principle of onychodystrophy largely relies on the discovery and verification of the cause. However, preventive treatment methods offer little help to the patient due to poor compliance, and the effect of corticosteroid is only temporary. OBJECTIVE: To evaluate the clinical efficacy of carotene-rich food intake in chronic idiopathic onychodystrophy. METHODS: Ten patients with chronic idiopathic onychodystrophy were recommended to drink one or two cups of carrot juice daily. RESULTS: Patients showed improvement of onychodystrophy after drinking carrot juice twice a day for at least 4 weeks. No specific adverse effects were noted. CONCLUSION: Since there are no reliable treatment methods for chronic idiopathic onychodystrophy, we suggest a simple and compliant treatment method consisting of taking carotene-rich food, such as carrot juice, for patients with chronic idiopathic onychodystrophy.

The Fruiting Body Formation of Armillaria mellea on Oak Sawdust Medium Covered with Ground Raw Carrots

To produce an artificial fruiting body of Armillaria mellea on the oak sawdust medium, seven strains of A. mellea were used. The top surface of oak sawdust medium covered with ground raw carrot was inoculated with each of 7 strains and cultured for 30 days at 25degrees C in the dark condition until the mycelia of A. mellea completely colonized the medium from top to bottom. Then, the mycelia which were fully covered on the top surface of the medium were scratched slightly with a spatula and filled with tap water for 3 hours. To induce the primordial formation, the 7 strains of A. mellea were transferred to the growth chamber under the illumination (350 lux) of 12 hours and relative humidity of 85 +/- 5% in a day and then cultured at 16 +/- 1degrees C. Only A. mellea IUM 949 could form primordia on the sawdust medium, but the other strains did not make primordia at the same condition. The primordia of A. mellea IUM 949 were formed 10 days after complete colonization of the medium and the fruiting bodies were produced 7 days after a primordial formation. The experimental results suggested that IUM 949 strain might be a good candidate for mass production of fruiting bodies of A. mellea.