The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits.

This study measured the total levels of phenolic, anthocyanin, carotenoid, and tocopherol compounds, and vitamin C in ten fruits from the Brazilian Cerrado: araçá-boi, bacaba, bacupari, biribá, cajuí, curriola, marmelada-espinho, mirindiba, murici, and puçá-preto. Five extracts were prepared from each fruit using solvents with different polarities. The Trolox equivalent antioxidant activity, oxygen radical absorbance capacity, and inhibition of ß-carotene bleaching were determined for each extract. Scott-Knott test and principal component analysis showed that the analyzed fruits were rich sources of different classes of bioactive compounds, with levels comparable to those in commonly consumed fruits such as guavas, and various berries and citrus fruits. To our knowledge, this is the first comprehensive study of the bioactive compounds and antioxidant activities of biribá, cajuí, marmelada-espinho, and mirindiba. Moreover, mirindiba was found to be a rich source of vitamin C and phenolics, with an average level of carotenoids and tocopherols.

Acute supplementation of growing rats with Brazil nut flour increases hepatic lipid content but prevents oxidative damage in the liver.

Brazil nuts (BN) (Bertholletia excels, Bonpl.), are of great importance because of their nutritional properties and economic value. They can be consumed in natura or as flour (BNF). In this study, we evaluated the effects of BNF and BN intakes (Both 5% and 15%) on metabolic parameters of rats for 15 days. Serum Selenium (Se) levels were higher in BN-15% and BNF-15% groups. Lipid content was reduced in retroperitoneal and epididymal adipose tissues in all groups and in the BN-5% group in the liver. However, liver lipids increased in the BNF-15% group. The levels of carbonylated proteins and lipid peroxidation in the liver were not altered. The data reveal that the increase in hepatic lipids in the BNF-15% group probably occurred due to the high concentration of free fatty acids present in the flour. The Se bioavailability in the diet contributed to the preservation of the liver function in rats. PRACTICAL IMPLICATIONS: The consumption of BN is common in the population. However, changes in eating habits have led to a more frequent consumption of vegetable derivatives, such as drinks and oils. The cake residue generated after processing is still considered of high nutritional value, since it is a source of protein and minerals such as Se. Because of its low cost, the use of pie at the industrial level is becoming increasingly more interesting for the development of new products, and the Brazil nut flour (BNF) is considered a good option. Our study showed that just like BN, BNF can be a source of selenium for the body, although changes in lipid metabolism and physiological parameters can be observed depending on the amount used. We believe that the results of this investigation can be used to guide the development of new technologies and products containing BN.

Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots.

This work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the ß-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.

Composição proximal e mineral de biscoitos tipo amanteigado enriquecidos com diferentes farinhas de casca de frutas / Proximal and mineral composition of buttery biscuits enriched with different fruits peel flours

Este trabalho teve como objetivo determinar a composição proximal e mineral de biscoitos tipo amanteigado enriquecidos com farinha da casca de banana nanica (Musa paradisiaca), de manga Tommy Atkins (Mangifera indica L.) e de mamão formosa (Carica papaya L.). Os biscoitos foram elaborados utilizando-se diferentes níveis de substituição da farinha de trigo pelas farinhas das cascas de frutas. A composição proximal foi obtida por meio de determinação dos teores de cinzas, umidade, proteínas, lipídeos, fibras alimentares, carboidratos digeríveis e valor energético total. A composição mineral foi determinada pela decomposição por via seca das amostras, e a quantificação foi feita por espectrometria de absorção atômica em chama. Os resultados da composição proximal apresentaram diferenças significativas (p ≤ 0,05) entre os biscoitos enriquecidos e a amostra de referência, exceto para o teor de umidade. Os biscoitos enriquecidos apresentaram teores de cinzas acima do biscoito referência, indicando um ganho em relação ao teor de minerais, o que foi comprovado para Fe, K, Cu e Ca.Os biscoitos amanteigados elaborados neste trabalho podem ser uma alternativa simples, sustentável e de baixo custo para o uso de resíduos de frutas na fabricação caseira de produtos alimentícios com ganho nutricional principalmente de conteúdo mineral...

Effect of temperature, water activity, and pH on growth and production of ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian grapes.

The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical, and biological factors. The determination of interactions between these factors and fungal species from different climatic regions is important in designing models for minimizing the risk of OTA in wine and grape juice. This study evaluated the influence of temperature, water activity (aw), and pH on the development and production of OTA in a semisynthetic grape culture medium by Aspergillus carbonarius and Aspergillus niger strains. To analyze the growth conditions and production of OTA, an experimental design was conducted using response surface methodology as a tool to assess the effects of these abiotic variables on fungal behavior. A. carbonarius showed the highest growth at temperatures from 20 to 33°C, aw between 0.95 and 0.98, and pH levels between 5 and 6.5. Similarly, for A. niger, temperatures between 24 and 37°C, aw greater than 0.95, and pH levels between 4 and 6.5 were optimal. The greatest toxin concentrations for A. carbonarius and A. niger (10 µg/g and 7.0 µg/g, respectively) were found at 15°C, aw 0.99, and pH 5.35. The lowest pH was found to contribute to greater OTA production. These results show that the evaluated fungi are able to grow and produce OTA in a wide range of temperature, aw, and pH. However, the optimal conditions for toxin production are generally different from those optimal for fungal growth. The knowledge of optimal conditions for fungal growth and production of OTA, and of the stages of cultivation in which these conditions are optimal, allows a more precise assessment of the potential risk to health from consumption of products derived from grapes.