Saline water and bovine biofertilizer chemically enriched on jackfruit seedlings var. soft / Água salina e biofertilizante enriquecido em mudas de jaqueira var. mole

Water scarcity and water quality is a subject of constant debate around the world, with the accumulation of salts in water and on soils causing a negative impact on food production, man and herds, especially in the arid and semi-arid regions. The use of bovine manure biofertilizers that potentiate the use of brackish water, normally restricted in agriculture due to its salinity, has been suggested for seedling formation and crop production, including jackfruit plants. An experiment was carried out from October/2012 to February/2013, in a protected environment, at Agrarian Sciences Center, Federal University of Paraíba, Areia county, Paraíba State, Brazil, to evaluate the effects of saline water and bovine biofertilizer chemically enriched with gypsum, cow's milk and molasses. The experimental design was completely randomized, with five replications of a plant, in a factorial scheme 5 × 2, corresponding at values of electrical conductivity of the water of 0.5, 1.0, 2.0, 3.0 and 4.0 dS m-1 substrate with and without bovine biofertilizer. Measurements were made of substrate salinity, height of growth, stem diameter, length mean root, leaf area, leaf area ratio, and total dry mass (root, shoots and leaves). The biofertilizer enriched with cow's milk, sugar cane molasses and agricultural gypsum increased the salinity of the soil; however, it attenuated the negative effects of the salts during establishment of jackfruit seedlings, to 95 days after emergence. All the growth variables studied were higher for seedlings developed in substrate with bovine biofertilizer chemically enriched.

A escassez e a qualidade da água são assuntos de constante debate em todo o mundo, com o acúmulo de sais na água e nos solos, causando um impacto negativo na produção de alimentos, homem e rebanhos, especialmente nas regiões áridas e semiáridas. O uso de biofertilizante de esterco bovino que possibilita o uso de água salobra, normalmente restrita à agricultura devido à salinidade, tem sido sugerido para formação demudas e produção agrícola, inclusive de jaqueira. Um experimento foi desenvolvido entre outubro de 2012 e fevereiro de 2013, em ambiente protegido, no Centro de Ciências Agrárias, da Universidade Federal da Paraíba, Areia, Paraíba, Brasil, para avaliar os efeitos da água salina e biofertilizante bovino enriquecido quimicamente com calcário, leite de vaca e melaço. O delineamento experimental foi inteiramente casualizado, com cinco repetições e uma planta, em esquema fatorial 5 × 2. Água com condutividade elétrica de 0,5, 1,0, 2,0, 3,0 e 4,0 foram aplicadas no substrato com e sem biofertilizante bovino. Foi avaliada a salinidade do substrato, crescimento em altura, diâmetro caulinar, crescimento da raiz principal, área foliar, razão de área foliar e massa seca total (raiz, parte aérea e folhas). O biofertilizante enriquecido com leite de vaca, melaço de cana-de-açúcar e gesso agrícola aumentou a salinidade do solo, no entanto, atenuou os efeitos negativos da salinidade durante o estabelecimento das mudas de jaqueira, aos 95 dias após a emergência. Todas as variáveis estudadas foram maiores nas mudas que cresceram no substrato com biofertilizante enriquecido quimicamente.

Comparative Study In Antioxidant Activities Of The Different Ripeness Stages Of Artocarpus Heterophyllus Lam. Fruit

The ethyl acetate extracts obtained from under-ripe (Young Stage), mature (Mature Stage) and ripe fruit (Ripe Stage) fruit pulp of Artocarpus heterophyllus Lam. were evaluated for their Total Phenolic Content, Total Flavonoid Content and antioxidant property. Total Moisture Content and the Total Ash Content of pulp were determined by subjecting to heat treatment. Total Phenolic Content was evaluated using Folin-Ciocalteu method and Total Flavonoid Content by Aluminium Chloride Colorimetric Assay. Antioxidant activity was determined by DPPH Radical Scavenging, ABTS Radical Scavenging and FRAP Assays. The highest moisture content varies as Young Stage>Mature Stage>Ripe Stage in 84.71% to 70.38% range and Total Ash Content of the Ripe Stage pulp was the highest (6.86 %) and the least was observed for the Young Stage with a value of 5.40 %. For the Total Phenolic Content, crude extracts isolated from Mature Stage showed highest value (434.04 mg GAE/g) and Total Flavonoid Content was highest in crude extract of the Young Stage (446.79 mg QE/g). Ripe Stage Crude extract gave lowest value for both Total Phenolic Content and Total Flavonoid Content. For DPPH Radical Scavenging, ABTS Radical Scavenging and FRAP Assays, highest activity was reported by crude extract of Young Stage followed by crude extract of Mature Stage and least activity was given by crude extract of Ripe Stage. A correlation between Total Phenolic Content and Total Flavonoid Content with antioxidant activity was noticeable. A declination of the antioxidant activity was observed as the fruit reaches its maturity.

Isolation and characterization of pectin from the ripe fruit peels of jackfruit (Artocarpus heterophyllus Lam.)

@#<p style="text-align: justify;"><strong>BACKGROUND AND OBJECTIVE:</strong> Pectin is a complex polysaccharide which is commonly used as a gelling agent for food preparations and pharmaceutical formulations. Currently, the Philippines imports 100% of its pectin requirement from other countries which adds to the cost of products that utilizes pectin. Hence, the aim of this study was to isolate and characterize pectin from ripe jackfruit peels.</p><p style="text-align: justify;"><strong>MATERIALS AND METHODS: </strong>Peels of ripe jackfruit (Artocarpus heterophyllus Lam.) were subjected to digestion with water and sulfuric acid at 90°C then purified using alcohol and acetone. The isolated material from the peels was subjected to pectin identification tests using the methods from the US Pharmacopeia (USP). To further characterize the isolate, the methoxy and anhydrouronic acid contents, degree of esterification, functional groups (through FT-IR), ash content, and swelling index were determined.</p><p style="text-align: justify;"><strong>RESULTS:</strong> Ripe jackfruit peels yielded 5.74% of brown-colored pectin which was verified using the US Pharmacopeia identification tests for pectin. The methoxy and anhydrouronic acid contents were found to be 4.05% and 1.77%, respectively, with results comparable with the standard pectin (p<0.05). The peel's pectin has a degree of esterification of 26.34, 1.77% ash content, and swelling index of 9.09. FT-IR analysis of isolated pectin revealed functional groups identical to that of the standard pectin.</p><p style="text-align: justify;"><strong>CONCLUSION:</strong> Pectin from the ripe jackfruit peels is reported to be a potential source of pharmaceutical grade pectin. However, the AUA content and methoxy content of the isolated pectin did not meet the USP specification. Thus, the authors recommend that future investigators must optimize the isolation procedure to obtain pectin which meets the specification of USP.</p>