Phenolic Compounds Characterization of Caryocar brasiliense Peel with Potential Antioxidant Activity.

The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods.

Development and Efficacy Evaluation of Innovative Cosmetic Formulations with Caryocar brasiliense Fruit Pulp Oil Encapsulated in Freeze-Dried Liposomes.

Encapsulation and drying technologies allow the engineering of innovative raw materials from plant biodiversity, with potential applications in pharmaceutical and cosmetic fields. Lipid-based nanoencapsulation stands out for its efficiency, ease of production, and versatility in encapsulating substances, whether hydrophilic or lipophilic. This work aimed at encapsulating pequi oil in liposomes and freeze-dried liposomes to enhance its stability and functional benefits, such as skin hydration and anti-aging effects, for use in innovative cosmetic formulations. Pequi oil-extracted from the Caryocar brasiliense fruit pulp, a plant species from Brazilian plant biodiversity-is rich in secondary metabolites and fatty acids. Liposomes and dried liposomes offer controlled production processes and seamless integration into cosmetic formulations. The physicochemical analysis of the developed liposomes confirmed that the formulations are homogeneous and electrokinetically stable, as evidenced by consistent particle size distribution and zeta potential values, respectively. The gel-type formulations loaded with the dried liposomes exhibit enhanced skin hydration, improved barrier function, and refined microrelief, indicating improvements in skin conditions. These results highlight the potential of dried liposomes containing pequi oil for the development of innovative cosmeceutical products. This research contributes to the valorization of Brazilian biodiversity by presenting an innovative approach to leveraging the dermatological benefits of pequi oil in cosmetic applications.

Development of candy "paçoca" from pequi almond / Desenvolvimento de doce de paçoca de amêndoa de pequi

The pequi has an almond with interesting chemical characteristics, such as considerable proportions of proteins and lipids that can be applied in several products aiming to use this agro-industrial residue. This research tookadvantage of the almond for the development of sweet paçoca with different concentrations of pequi almond, containing 0% (PA), 25% (P1), 50% (P2), 75% (P3), and 100% (P4) in place of peanuts. The paçocas were evaluated for proximate parameters and water activity, mineral content, color parameters, microbiological characteristics, and texture profile. The results for aw ranged from 0.48 to 0.52. In the proximate composition, it was observed that with the increase of the almond flour there was a difference in the ash, moisture, and protein contents. Due to the almond roasting process, the paçocas of pequi presented the darkest color. Pequi almond paçocas showed better protein value than peanut paçoca and higher levels of P and Mg. In addition, they present better elasticity, chewability, and cohesiveness.

O pequi possui uma amêndoa com características químicas interessantes, como proporções consideráveis de proteínas e lipídios que podem ser aplicadas em diversos produtos visando o aproveitamento desse resíduo agroindustrial. O objetivo deste trabalho foi aproveitar a amêndoa para o desenvolvimento de paçoca doce com diferentes concentrações de amêndoa de pequi, contendo 0% (PA), 25% (P1), 50% (P2), 75% (P3), e 100% (P4). As paçocas foram avaliadas quanto aos parâmetros centesimais e atividade de água, teor de minerais, parâmetros de cor, características microbiológicas e perfil de textura. Os resultados para aw variaram de 0,48 a 0,52. Na composição centesimal, observou-se que com o aumento da farinha de amêndoa houve diferença nos teores de cinzas, umidade e proteína. Devido ao processo de torrefação da amêndoa, as paçocas de pequi apresentaram cor mais escura. A paçoca de amêndoa de pequi apresentou melhor valor proteico que a paçoca de amendoim e maiores teores de P e Mg. Além disso, apresentaram melhor elasticidade, mastigabilidade e coesividade.

Biochar Obtained from Caryocar brasiliense Endocarp for Removal of Dyes from the Aqueous Medium.

Given the increase in environmental pollution, especially of water, the emergence of studies that seek to develop strategies to mitigate/treat such effects have gained prominence in the world scientific community. Among the numerous adsorption processes, those made from biochar production stand out. This study analyzed the adsorption properties of the blue methylene model dye in the aqueous solution of biochar and activated biochar developed from pequi (Caryocar brasiliense) endocarp. The biochar was characterized, before and after adsorption, by infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffractometry (XRD), and thermogravimetric analysis (TG). The surface load of the materials was performed by the point of zero charge (pHPZC) method. The study also included analyses of contact time parameters and adsorbed concentration in the adsorption process. Morphological analysis showed that a more significant and profound number of fissures and pores appeared in the activated biochar compared to the biochar. Residual mass analysis evidenced that biochar lost about 15% more mass than the activated biochar, indicating that activation occurred satisfactorily. The adsorption process was well adjusted by pseudo-second-order kinetics and Langmuir's isothermal model. The activated biochar achieved an excellent adsorption capacity of 476.19 mg.g-1, thus demonstrating to be a sound system for removing dyes from an aqueous medium.

Evaluation of Biocompatibility, Anti-Inflammatory, and Antinociceptive Activities of Pequi Oil-Based Nanoemulsions in In Vitro and In Vivo Models.

Pequi oil (Caryocar brasiliense) contains bioactive compounds capable of modulating the inflammatory process; however, its hydrophobic characteristic limits its therapeutic use. The encapsulation of pequi oil in nanoemulsions can improve its biodistribution and promote its immunomodulatory effects. Thus, the objective of the present study was to formulate pequi oil-based nanoemulsions (PeNE) to evaluate their biocompatibility, anti-inflammatory, and antinociceptive effects in in vitro (macrophages­J774.16) and in vivo (Rattus novergicus) models. PeNE were biocompatible, showed no cytotoxic and genotoxic effects and no changes in body weight, biochemistry, or histology of treated animals at all concentrations tested (90−360 µg/mL for 24 h, in vitro; 100−400 mg/kg p.o. 15 days, in vivo). It was possible to observe antinociceptive effects in a dose-dependent manner in the animals treated with PeNE, with a reduction of 27 and 40% in the doses of 100 and 400 mg/kg of PeNE, respectively (p < 0.05); however, the treatment with PeNE did not induce edema reduction in animals with carrageenan-induced edema. Thus, the promising results of this study point to the use of free and nanostructured pequi oil as a possible future approach to a preventive/therapeutic complementary treatment alongside existing conventional therapies for analgesia.

Artemether-loaded polymeric lipid-core nanocapsules reduce cell viability and alter the antioxidant status of U-87 MG cells.

Glioblastomas are tumors that present a high mortality rate. Artemether (ART) is a lactone with antitumor properties, demonstrating low bioavailability and water solubility. In the present study, we developed lipid-core nanocapsules (LNC) containing pequi oil (Caryocar brasiliense Cambess) as the oily core for ART-loaded LNCs (LNCART) and evaluated their effect on human glioblastoma cells (U-87 MG). LNCs were developed by interfacial deposition of a preformed polymer, followed by physicochemical characterization. LNCART revealed a diameter of 0.216 µm, polydispersity index of 0.161, zeta potential of -12.0 mV, and a pH of 5.53. Furthermore, mitochondrial viability, proliferation, total antioxidant status, and antioxidant enzyme activity were evaluated. ART reduced cell viability after 24 h and proliferation after 48 h of treatment at concentrations equal to or above 40 µg . mL-1. LNCART, at 1.25 µg . mL-1, reduced these parameters after 24 h of treatment. Furthermore, superoxide dismutase (SOD) activity was elevated, while glutathione reductase (GR) activity was reduced. These findings suggest that ART loaded into LNC may be a promising alternative to improve its pharmacological action and possible application as a therapeutic agent for glioblastoma.

Pequi oil (Caryocar brasilense Cambess.) nanoemulsion alters cell proliferation and damages key organelles in triple-negative breast cancer cells in vitro.

Pequi oil is extracted from the fruit of a Brazilian native plant (Caryocar brasiliense Camb) that contains some molecules with anticancer potential. Due to its hydrophobic property, the administration of pequi oil associated with nanoemulsion systems represents a successful strategy to improve oil bioavailability. Breast cancer is the most frequent type of cancer among women and conventional therapies used are frequently associated with several side effects. Thus, the aim of this study was to investigate the effects of pequi oil-based nanoemulsion (PeNE) on triple-negative breast cancer cells (4T1), in vitro. PeNE presented a dose- and time-dependent cytotoxic effect with lower IC50 than free pequi oil after 48 h of exposure (p < 0.001). At 180 µg/mL, PeNE demonstrated numerous cell alterations, when compared to free pequi oil, such as morphological alterations, reduction in cell proliferation and total cell number, damage to plasmatic membrane, induction of lysosomal membrane permeability and depolarization of mitochondrial membrane, alteration of intracellular ROS production and calcium level, and increase in phosphatidylserine exposure. Taken together, the results suggest an interesting induction of cell death mechanisms involving a combined action of factors that impair nucleus, mitochondria, lysosome, and ER function. In addition, more pronounced effects were observed in cells treated by PeNE at 180 µg/mL when compared to free pequi oil, thereby reinforcing the advantages of using nanometric platforms. These promising results highlight the use of PeNE as a potential complementary therapeutic approach to be employed along with conventional treatments against breast cancer in the future.

Air layering in Caryocar brasiliense - effect of stem diameter / Alporquia em pequizeiro - efeito do diâmetro do caule

Seed propagation of pequizeiro (Caryocar brasiliense) has many disadvantages, including low germination rates and high genetic variability of the resulting plants. Therefore, vegetative propagation techniques, such as the air layering process, are potentially important for this species. This study evaluated the effects of stem diameter and parental plant on the air layering efficacy of pequizeiro. The air layering process was carried out in mid-December 2019, in the following stem diameters: less than 15 mm; 15-19 mm; 20-24 mm; 25-29 mm and above 29 mm. The treatments comprised four replicates of 10 air layers. After 3 months, the percentages of survival, callus formation and rooting were evaluated, in addition to the rooting vigor. The percentages of survival and callus formation observed in the air layering, regardless the parental plant, were higher than 85%, showing the high potential of this technique in the propagation of pequizeiro. The callus differentiation rate in roots varied between the parental plants. Considering the evaluated parameters, stem diameters ranging from 20 to 24 mm are the most suitable ones for the air layering process in pequizeiro. These results indicated the high potential of the air layering technique for the commercial propagation of pequizeiro.

A propagação seminal de pequizeiro acarreta grande variabilidade na taxa de germinação e no genótipo das mudas produzidas, mostrando a necessidade do desenvolvimento de técnicas para a propagação vegetativa dessa espécie, como a alporquia. Os objetivos deste estudo foram avaliar a eficácia da alporquia, bem como o efeito do diâmetro do caule e da planta-mãe na sobrevivência, no calejamento e no enraizamento de alporques de pequizeiro. O processo de alporquia foi realizado em meados de dezembro de 2019, nos seguintes diâmetros de caule: inferior a 15 mm; 15-19 mm; 20-24 mm; 25-29 mm e superior a 29 mm. Os tratamentos foram testados em quatro repetições de 10 alporques. Após três meses, avaliaram-se as porcentagens de sobrevivência, de calejamento e de enraizamento, além do vigor de enraizamento. As porcentagens de sobrevivência e de calejamento nos alporques, independentemente da planta matriz, foram superiores a 85%, mostrando o grande potencial dessa técnica na reprodução de pequizeiro. A taxa de diferenciação de calos em raízes variou entre as matrizes. Considerando os parâmetros avaliados, diâmetros de caule de 20 a 24 mm são os mais adequados para a alporquia em pequizeiro. Esses resultados indicam o potencial da técnica de alporquia para a produção comercial de mudas de pequizeiro.

Performance and egg quality of laying hens fed pequi pulp flour / Desempenho e qualidade de ovos de galinhas poedeiras alimentadas com farinhada polpa de pequi

The objective of this study was to evaluatethe effects of including pequi pulp flour (PPF) in laying hendiets onperformance and egg quality.A total of 240 Hisex Brown strain were randomly assigned into 5 groups and were fed diets containing PPF at the level of 0%, 0.125%, 0.250%, 0.375%, and 0.5%. The experiment lasted63 days (3 periods of 21 days).The variables of performance andeggquality were submitted to linear and quadratic regression analysis at the level of 5% probability.Theoutcomes suggest that neither performance nor egg quality wasaffected (p > 0.05) by different levels of PPF.Dietary inclusion ofPPFtested in the present study wasnot sufficient to demonstrate improvement in the productive performance of birdsas well as in egg quality.Because of the lack of responses, additional research is needed to evaluate higher levels of PPF in the diets for laying hens.(AU)

O objetivo deste estudo foi avaliar os efeitos da inclusão da farinha de polpa de pequi (FPP) em dietas de galinhas poedeiras sobre o desempenho e a qualidade dos ovos. Um total de 240 galinhasHisex Brown foram aleatoriamente atribuídas em 5 grupos e alimentadas com dietas contendo FPPao nível de 0%, 0,125%, 0,250%, 0,375% e 0,500%. O experimento durou 63 dias (3 períodos de 21 dias). As variáveis de desempenho e qualidade dos ovos foram submetidas à análise de regressão linear e quadrática no nível de probabilidade de 5%. Osresultados sugerem que o desempenho ea qualidade dos ovos não foram afetados (p > 0,05) por diferentes níveis de PPF. A inclusão dietética daoFPPtestado no presente estudo não foi suficiente para demonstrar melhora no desempenho produtivo das aves, bem como na qualidade dos ovos. Devido à ausênciade respostas,são necessárias pesquisas adicionais para avaliar níveis mais elevados de FPPemdietas para poedeiras.(AU)

Performance and egg quality of laying hens fed pequi pulp flour / Desempenho e qualidade de ovos de galinhas poedeiras alimentadas com farinhada polpa de pequi

The objective of this study was to evaluatethe effects of including pequi pulp flour (PPF) in laying hendiets onperformance and egg quality.A total of 240 Hisex Brown strain were randomly assigned into 5 groups and were fed diets containing PPF at the level of 0%, 0.125%, 0.250%, 0.375%, and 0.5%. The experiment lasted63 days (3 periods of 21 days).The variables of performance andeggquality were submitted to linear and quadratic regression analysis at the level of 5% probability.Theoutcomes suggest that neither performance nor egg quality wasaffected (p > 0.05) by different levels of PPF.Dietary inclusion ofPPFtested in the present study wasnot sufficient to demonstrate improvement in the productive performance of birdsas well as in egg quality.Because of the lack of responses, additional research is needed to evaluate higher levels of PPF in the diets for laying hens.

O objetivo deste estudo foi avaliar os efeitos da inclusão da farinha de polpa de pequi (FPP) em dietas de galinhas poedeiras sobre o desempenho e a qualidade dos ovos. Um total de 240 galinhasHisex Brown foram aleatoriamente atribuídas em 5 grupos e alimentadas com dietas contendo FPPao nível de 0%, 0,125%, 0,250%, 0,375% e 0,500%. O experimento durou 63 dias (3 períodos de 21 dias). As variáveis de desempenho e qualidade dos ovos foram submetidas à análise de regressão linear e quadrática no nível de probabilidade de 5%. Osresultados sugerem que o desempenho ea qualidade dos ovos não foram afetados (p > 0,05) por diferentes níveis de PPF. A inclusão dietética daoFPPtestado no presente estudo não foi suficiente para demonstrar melhora no desempenho produtivo das aves, bem como na qualidade dos ovos. Devido à ausênciade respostas,são necessárias pesquisas adicionais para avaliar níveis mais elevados de FPPemdietas para poedeiras.

Healing of dermal wounds property of Caryocar brasiliense oil loaded polymeric lipid-core nanocapsules: formulation and in vivo evaluation.

Cutaneous lesions lead to complications in patients, since they may be recurrent and also represent risk of progression to infection and/or amputation. Therefore, effective, protective, and topical treatments of easy application and removal need to be developed to provide effective alternatives to patients. The Caryocar brasiliense Cambess (CBC) presents important pharmacological activities and proved in the healing process. This paper reports the improvement of the CBC nanostructured (LNCCBC and LNCCBC+) activity in dermal wounds in vivo. The oil was physico-chemically characterized and used in the development of lipid-core nanocapsules (LNCs), coated (LNCCBC+) or without chitosan (LNCCBC), in concentration of 1.0 mg mL-1. Hydrogel (HG) was tested in vivo on lesions in the back of male Wistar rats for 14 days. The oil presented appropriate physico-chemical characteristics for its use, such as moisture 0.76 %, acidity 0.85 % and oleic acid 25.90 %. The LNCs showed nanometric size (around 200 nm), monomodal distribution, slight acid pH and zeta potential of + 22.1 mV in accordance with the composition. The nanostructured oil induced dermal healing in vivo showing significantly better improvement than free oil. LNCCBC+ showed best results showing the higher increase of the production of type 1 collagen, an important protein to the healing repair. These results suggest that development of formulations LNCCBC and LNCCBC+ are promising and important alternative for the treatment of dermal wounds, avoiding complications related to cutaneous lesions.

Charcoal production from waste pequi seeds for heat and power generation.

Many specialized technologies are available to convert waste biomass into secondary products that have a higher value and are more convenient to process than the original feedstock. This study evaluated the potential of waste pequi seeds to produce high-quality charcoal for subsequent gasification into low-tar producer gas for heat engine applications. We focused on the characterization of pequi seeds, the derived charcoal, and the collected bio-oil from slow pyrolysis conversion of the feedstock. Thermodynamic equilibrium calculations were conducted to assess gasification performance of the parent biomass and its charcoal. We also investigated the thermal degradation kinetics of pequi seeds through non-isothermal thermogravimetric analysis. Finally, a two-step energy-extraction analysis was performed for the carbonization of the parent biomass and further utilization of its charcoal in an integrated gasification gas-engine cycle. Slow pyrolysis of pequi seeds (2 °C min-1, 430 °C) produced up to 40% of high-grade charcoal with 60% fixed carbon, 43% of bio-oil, and 16% of light gases. The overall energy extraction efficiency was estimated as 61%, based on the higher heating value of wet pequi seeds. The investigation confirmed that waste pequi seeds could be considered a promising renewable energy source for combined heat and power generation for the Brazilian agro-food industry.

Analgesic and Anti-inflammatory Effects of Caryocar brasiliense.

BACKGROUND: Caryocar brasiliense, popularly known as pequi, is widely distributed in the Amazon rainforest and Brazilian savannah. The fruit obtained from pequi is used in cooking and has folk use as an anti-inflammatory and for the treatment of respiratory disease. Until now, these two properties had not been scientifically demonstrated for Pequi oil in a carrageenan model. OBJECTIVE: Our group determined the composition and safe use of Pequi oil from the Savannah of Campo Grande, and the anti-inflammatory and anti-nociceptive activities of this pequi oil were investigated in vivo models. MATERIALS AND METHODS: Doses of 300, 700, and 1000 mg/kg of Pequi oil were administered orally (p.o.) to Swiss male mice, and three parameters of inflammation (mechanical hyperalgesia, cold, hyperalgesia, and oedema) were analyzed in a carrageenan model to induce an inflammatory paw state. RESULTS AND DISCUSSION: The effects of Pequi oil were also carrageenan in pleurisy model, formalin, and acetic acid induced nociception. Oral administration of 1,000 mg/kg orally Pequi oil (p.o.) inhibited (*P<0.05), the migration of total leukocytes, but not alter plasma extravasation, in the pleurisy model when compared to control groups. The paw edema was inhibited with doses of 700 (P <0.05) and 1,000 mg (P<0.001) of pequi oil after 1, 2, and 4 hours after carrageenan. Pequi oil (1,000 mg/kg) also blocked the mechanical hyperalgesy and reduced cold allodynia induced by carrageenan in paw (P <0.05). Pequi oil treatment (1,000 mg/kg) almost blocked (P < 0.001) all parameters of nociception observed in formalin and acid acetic test. CONCLUSION: This is the first time that the analgesic and anti-inflammatory effects of Pequi oil have been shown.

Development of a Phytocosmetic Enriched with Pequi (Caryocar brasiliense Cambess) Oil

Abstract The pulp oil of Caryocar brasiliense Camb., better known as pequi, is used in the typical cuisine of the Brazilian Cerrado region. It is also used in folk medicine to combat several types of disease of the respiratory system and skin. However, since its exploration is purely extractive, the exhaustion of this plant is already foreseen. Thus, in order to establish the sustainable use of pequi and contribute to its maintenance, this study aimed to develop a phytocosmetic with antioxidant and photoprotective properties using the oil of this fruit. Initially, the cytotoxicity of the oil was evaluated in order to establish the safety of its use and its fatty acid composition. Then, from the cream enriched with the oil, it was evaluated the antioxidant and photoprotector potentials, quantified the total phenolic content and examined the quality of the formulation. Pequi oil showed high percentages of palmitic (52.11%) and oleic (44.57%) fatty acids and absence of cytotoxicity. The analysis of the cream revealed 168.8 mg of total phenols in gallic acid equivalent per 100 g of oil. The evaluation of antioxidant activity showed an EC50 of 2.921 mg/mL and a capacity of inhibiting the lipoperoxidation process higher than 100%. The obtained sun protection factor was 11.40 at the concentration of 6.25 mg/mL. The quality tests revealed small disturbances in the cream stability that can be solved by further research and improvement of the formulation. The pequi oil can be converted into a phytocosmetic of great commercial value.

Evaluation of the use of pequi pulp flour in breaded meat / Avaliação do uso de farinha da polpa de pequi em empanados cárneos

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.(AU)

Alimentos cárneos processados podem estar associados a hábitos alimentares pouco sadios, mas a agregação de ingredientes vegetais, como o pequi (Caryocar brasiliense), torna as formulações desses produtos mais saudáveis e nutritivas. Assim, este estudo objetivou caracterizar a composição química de empanados de frango preparados com farinha da polpa de pequi na camada de empanamento, bem como avaliar as propriedades tecnológicas e sensoriais dos empanados produzidos. A polpa de pequis da região de Montes Claros - MG foi desidratada para obtenção da farinha utilizada na camada de pré enfarinhamento, com substituições de 0%, 25%, 50% e 100% da farinha de rosca. Os produtos cárneos foram avaliados quimicamente quanto aos teores de umidade, lipídios, proteínas, carboidratos e cinzas; tecnologicamente com medidas de volume específico, rendimento, diferença de cor, cromaticidade e tonalidade dos empanados; e sensorialmente pela avaliação da intenção de consumo e aceitação. Como resultados, a farinha de pequi acrescentou conteúdo lipídico e proteico, melhorou o rendimento, permitiu maiores volumes específicos e tonalidades de cor mais intensas aos empanados. Ademais estes apresentaram bons resultados sensoriais e sem diferenças significativas entre as formulações estudadas. Conclui-se que a utilização da farinha de pequi na produção de empanados, pode fornecer enriquecimento nutricional e tecnológico a estes produtos, sem alterar negativamente suas características sensoriais.(AU)

Evaluation of the use of pequi pulp flour in breaded meat / Avaliação do uso de farinha da polpa de pequi em empanados cárneos

Processed meat foods may be associated with poor eating habits, but the aggregation of vegetable ingredients, such as pequi (Caryocar brasiliense), makes the formulations of these products healthier and more nutritious. Thus this study aimed to characterize the chemical composition of breaded chicken prepared with pequi pulp flour in breading, as well as to evaluate the technological and sensorial properties of the breaded chicken. The pequis pulp from the region of Montes Claros - MG was dehydrated to obtain flour used in predust, with substitutions of 0%, 25%, 50% and 100% of the breadcrumbs flour. Meat products were chemically evaluated for moisture, lipids, proteins, carbohydrates, and ashes, technologically with measures of specific volume, yield, color difference, chromaticity, and tone of the breaded chicken, and sensorially by the evaluation of the intention of consumption and acceptance. As a result, pequi flour added lipid and protein content, improved yield, allowed higher specific volumes, and more intense color tones to the breaded. In addition, these presented good sensorial results and without significant differences among the studied formulations. It was concluded that the use of pequi flour in the production of breaded chicken can provide nutritional and technological enrichment to these products, without adversely affecting their sensorial characteristics.

Alimentos cárneos processados podem estar associados a hábitos alimentares pouco sadios, mas a agregação de ingredientes vegetais, como o pequi (Caryocar brasiliense), torna as formulações desses produtos mais saudáveis e nutritivas. Assim, este estudo objetivou caracterizar a composição química de empanados de frango preparados com farinha da polpa de pequi na camada de empanamento, bem como avaliar as propriedades tecnológicas e sensoriais dos empanados produzidos. A polpa de pequis da região de Montes Claros - MG foi desidratada para obtenção da farinha utilizada na camada de pré enfarinhamento, com substituições de 0%, 25%, 50% e 100% da farinha de rosca. Os produtos cárneos foram avaliados quimicamente quanto aos teores de umidade, lipídios, proteínas, carboidratos e cinzas; tecnologicamente com medidas de volume específico, rendimento, diferença de cor, cromaticidade e tonalidade dos empanados; e sensorialmente pela avaliação da intenção de consumo e aceitação. Como resultados, a farinha de pequi acrescentou conteúdo lipídico e proteico, melhorou o rendimento, permitiu maiores volumes específicos e tonalidades de cor mais intensas aos empanados. Ademais estes apresentaram bons resultados sensoriais e sem diferenças significativas entre as formulações estudadas. Conclui-se que a utilização da farinha de pequi na produção de empanados, pode fornecer enriquecimento nutricional e tecnológico a estes produtos, sem alterar negativamente suas características sensoriais.

Effects of subchronic exposure to Caryocar brasiliense peel ethanolic extract on male reproductive functions in Swiss mice.

This study evaluated the effects of subchronic exposure to Caryocar brasiliense peel ethanolic extract (CBPE) on reproductive function in male Swiss mice. CBPE was administered orally for 28 days at doses of 75, 150 and 300 mg.kg-1 bw; control group received saline. Fertility test was performed after 14 days of treatment and animals were euthanized after the end of the 28-day period for evaluation of the reproductive parameters. The tested doses produced no significant changes in plasma testosterone levels, daily sperm production, sperm concentration, sperm morphology or fertility rate. However, sperm transit time was reduced in the caput/corpus epididymis, the post-implantation loss rate increased and there were significant changes in spermatogenic dynamics at the highest dose. These results indicated that subchronic exposure to CBPE has low reproductive toxicity, but additional studies are recommended to provide evidence of long-term safety at high concentrations.

Vegetative propagation of pequi (souari nut) by cutting / Propagação vegetativa do pequizeiro por estaquia

Pequi is propagated mainly by the seminal pathway (seminal route) and presents an uneven and reduced germination. The increasing demand for fruits and seedlings for reforestation indicate the need for new strategies for the propagation of this species which would minimize the negative impact of predatory extractivism on Caryocar brasiliense. The present study aimed to assist the development of a protocol for the cutting of the pequi tree (pequizeiro). Different ages of the matrix plant and levels of foliation and pruning were assessed through the collection (sampling) of cuttings (stakes) from plants in the field. It was noted that cuttings (stakes) from seedlings (young plants) have greater rooting capacity when compared to cuttings derived from adult plants. Pequi leafless stakes failed to root. In contrast, stakes with 50% of leaflets cut from their original size showed 2.5% of rooting whereas those with 6 leaflets showed 22.5% of rooting. Stakes from pruned apical branches exhibited 21.2% of rooting. Both callogenesis and rooting of pequi stakes demonstrated the potential of this particular species from the Cerrado (Brazilian savanna) for cutting.(AU)

O pequizeiro é propagado predominantemente por via seminal apresentando germinação desuniforme e reduzida. A crescente demanda por frutos e mudas para reflorestamento indicam a necessidade de novas estratégias para a propagação desta espécie, minimizando os impactos do extrativismo predatório. Objetivou-se com este estudo auxiliar no desenvolvimento de um protocolo para estaquia do pequizeiro, avaliando diferentes idades da planta matriz, níveis de enfolhamento e podas, por meio de coleta de estacas em plantas a campo. Verificou-se que estacas oriundas de plantas jovens possuem maior capacidade de enraizamento, quando comparada às estacas derivadas de plantas adultas. Estacas de pequizeiro sem folhas não enraizaram, embora estacas com 50% de folíolos cortados do seu tamanho original apresentaram 2,5% de enraizamento e com seis folíolos 22,5%. Estacas oriundas de ramos apicais podados exibiram 21,2% de enraizamento. A calogênese e o enraizamento de estacas de pequi demonstram o potencial desta espécie do Cerrado para estaquia.(AU)

Vegetative propagation of pequi (souari nut) by cutting / Propagação vegetativa do pequizeiro por estaquia

ABSTRACT: Pequi is propagated mainly by the seminal pathway (seminal route) and presents an uneven and reduced germination. The increasing demand for fruits and seedlings for reforestation indicate the need for new strategies for the propagation of this species which would minimize the negative impact of predatory extractivism on Caryocar brasiliense. The present study aimed to assist the development of a protocol for the cutting of the pequi tree (pequizeiro). Different ages of the matrix plant and levels of foliation and pruning were assessed through the collection (sampling) of cuttings (stakes) from plants in the field. It was noted that cuttings (stakes) from seedlings (young plants) have greater rooting capacity when compared to cuttings derived from adult plants. Pequi leafless stakes failed to root. In contrast, stakes with 50% of leaflets cut from their original size showed 2.5% of rooting whereas those with 6 leaflets showed 22.5% of rooting. Stakes from pruned apical branches exhibited 21.2% of rooting. Both callogenesis and rooting of pequi stakes demonstrated the potential of this particular species from the Cerrado (Brazilian savanna) for cutting.

RESUMO: O pequizeiro é propagado predominantemente por via seminal apresentando germinação desuniforme e reduzida. A crescente demanda por frutos e mudas para reflorestamento indicam a necessidade de novas estratégias para a propagação desta espécie, minimizando os impactos do extrativismo predatório. Objetivou-se com este estudo auxiliar no desenvolvimento de um protocolo para estaquia do pequizeiro, avaliando diferentes idades da planta matriz, níveis de enfolhamento e podas, por meio de coleta de estacas em plantas a campo. Verificou-se que estacas oriundas de plantas jovens possuem maior capacidade de enraizamento, quando comparada às estacas derivadas de plantas adultas. Estacas de pequizeiro sem folhas não enraizaram, embora estacas com 50% de folíolos cortados do seu tamanho original apresentaram 2,5% de enraizamento e com seis folíolos 22,5%. Estacas oriundas de ramos apicais podados exibiram 21,2% de enraizamento. A calogênese e o enraizamento de estacas de pequi demonstram o potencial desta espécie do Cerrado para estaquia.

Desenvolvimento e avaliação da estabilidade de emulsões alimentícias contendo óleo de pequi / Development and evaluation of the stability of food emulsions containing pequi oil

Diversos alimentos são sistemas emulsionados, como a maionese, uma emulsão óleo em água que apresenta 70 a 80% de óleo. Devido à busca crescente do mercado consumidor por produtos mais saudáveis e nutritivos, diversos estudos têm sido realizados com o intuito de substituir e/ou reduzir o teor de alguns ingredientes na formulação de alimentos, em especial a gordura. Diante disso, o objetivo do presente estudo foi desenvolver e avaliar a estabilidade de emulsões tipo maionese contendo óleo de pequi (Caryocar brasiliense), fruto nativo do Cerrado rico em carotenóides, com diferentes concentrações de óleo (65, 45 e 25% m/m). Para as duas formulações com menor teor de óleo foram adicionados, separadamente, agentes espessantes (gomas guar ou xantana). As emulsões obtidas foram avaliadas em termos de sua microestrutura, pH, cor e estabilidade após 5 dias de armazenamento sob refrigeração ou à temperatura ambiente. Verificou-se que as emulsões obtidas apresentaram gotículas de óleo esféricas. Maior número de gotas foi observado na formulação com maior teor de óleo e maior polidispersidade foi percebida nas formulações com menor o teor de óleo. As emulsões apresentaram pH levemente ácido (4,14 a 4,22), sem diferença significativa entre as formulações. As formulações com goma e teor reduzido de óleo apresentaram maior luminosidade (L*) do que a formulação com 65% de óleo de pequi e sem goma. Resultado contrário foi observado para o parâmetro de cor a* (tonalidade de vermelho), o qual foi maior quanto maior o teor de óleo de pequi na formulação. Nenhuma diferença foi observada quanto o parâmetro b*. Não foram observadas alterações visuais nas formulações armazenadas à temperatura ambiente ou sob refrigeração por 5 dias, indicando a estabilidade das emulsões no período e condições avaliadas, exceto para emulsão com menor teor de óleo e presença de goma guar, que apresentou separação de fases após armazenamento à temperatura ambiente.

Several foods are emulsified systems, such as mayonnaise, an oil-inwater emulsion that has 70-80% oil. Due to the growing consumer market for healthier and more nutritious products, several studies have been carried out to replace and/or reduce the content of some ingredients in the formulation in food formulation, especially oil. The objective of the present study was to develop and evaluate the stability of emulsions like mayonnaise containing pequi oil (Caryocar brasiliense), a native fruit of the Cerrado rich in carotenoids, with different oil concentrations (65, 45 and 25%). For the two formulations with lower oil content, thickening agents (guar or xanthan gums) were added separately. The obtained emulsions were evaluated in terms of their microstructure, pH, color and stability after 5 days of storage under refrigeration or at room temperature. The emulsions were found to have spherical oil droplets. Higher number of drops was observed in the formulation with higher oil content, and higher polydispersity was observed in formulations with lower oil content. The emulsions showed slightly acid pH (4.14 to 4.22), with no significant difference between the formulations. The formulations with gum and reduced oil content showed higher brightness (L*) than the formulation with 65% pequi oil and without gum. The opposite result was observed for the color parameter a*, which was higher the higher the pequi oil content in the formulation. No difference was observed for the b* parameter. No visual changes were observed in the formulations stored at room temperature or under refrigeration after 5 days, indicating the stability of the emulsions in the period and conditions evaluated, except for emulsion with lower oil content and presence of guar gum, which presented phase separation after storage at room temperature.