RESUMO
Abstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils.
RESUMO
Dentre os vários processos que concorrem para o amadurecimento da banana, a degradação do amido e sua conversão em açucares solúveis, principalmente sacarose, são dois dos processos nais relevantes para a obtenção o sabor doce característico do fruto maduro. Embora venha sendo estudado há anos, ainda não foram esclarecidos quais os mecanismos regulátorios e os possíveis sinais hormonais envolvidos no controle da degradação do amido e na síntese da sacarose. O presente estudo objetivou avaliar o efeito do ácido indol-3-acético (AIA), um hormônio da classe das auxinas com reconhecido efeito retardador do amadurecimento, sobre o metabolismo amido-sacarose e algumas enzimas correlacionadas, em bananas...