Effects of biodiesel made from swine and chicken fat residues on carbon monoxide, carbon dioxide, and nitrogen oxide emissions.

The effects of two alternative sources of animal fat-derived biodiesel feedstock on CO2, CO, NOx tailpipe emissions as well as fuel consumption were investigated. Biodiesel blends were produced from chicken and swine fat waste (FW-1) or floating fat (FW-2) collected from slaughterhouse wastewater treatment processes. Tests were conducted in an unmodified stationary diesel engine operating under idling conditions in attempt to simulate slow traffic in urban areas. Significant reductions in CO (up to 47% for B100; FW-2) and NOx (up to 20% for B5; FW-2 or B100; FW-1) were attained when using biodiesel fuels at the expense of 5% increase in fuel consumption. Principal component analysis (PCA) was performed to elucidate possible associations among gas (CO2, CO, and NOx) emissions, cetane number and iodine index with different sources of feedstock typically employed in the biodiesel industry. NOx, cetane number and iodine index were inversely proportional to CO2 and biodiesel concentration. High NOx emissions were reported from high iodine index biodiesel derived especially from forestry, fishery and some agriculture feedstocks, while the biodiesel derived from animal sources consistently presented lower iodine index mitigating NOx emissions. The obtained results point out the applicability of biodiesel fuels derived from fat-rich residues originated from animal production on mitigation of greenhouse gas emissions. The information may encourage practitioners from biodiesel industry whilst contributing towards development of sustainable animal production. IMPLICATIONS: Emissions from motor vehicles can contribute considerably to the levels of greenhouse gases in the atmosphere. The use of biodiesel to replace or augment diesel can not only decrease our dependency on fossil fuels but also help decrease air pollution. Thus, different sources of feedstocks are constantly being explored for affordable biodiesel production. However, the amount of carbon monoxide (CO), carbon dioxide (CO2), and/or nitrogen oxide (NOx) emissions can vary largely depending on type of feedstock used to produce biodiesel. In this work, the authors demonstrated animal fat feasibility in replacing petrodiesel with less impact regarding greenhouse gas emissions than other sources.

Campomanesia spp. native fruits as potential source of health-promoting compounds

Campomanesia xanthocarpa var. littoralis, Campomanesia xanthocarpa (Berg), and Campomanesia eugenioides are native fruit plants found in Brazil. Due to the scarce number of controlled scientific studies comparing different native Campomanesia species, this study sought to determine their bioactive compounds and antioxidant properties. C. eugenioides proved to be a rich source of total phenolic compounds, also showing the best antioxidant capacity by the ABTS, DPPH and molybdenum reduction power methods. On the other hand, C. xanthocarpa var. littoralis showed the best results for total flavonoids content, and Iron(II) chelation power. The phenolic compounds contents present in C. eugenioides could be responsible for the best antioxidant activity. This study provides key scientific data regarding the use of valuable fruits from different edible Campomanesia species to produce bioactive ingredients, as well as natural preservatives for food products. Thus, our results contribute to the discovery of the potential application of these native Campomanesia Brazilian fruits, as a natural product with functional and antioxidant properties.

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat / Inclusão do bagaço de uva na dieta de suínos sobre a qualidade da carne e a estabilidade oxidativa da gordura enriquecida com ômega-3

ABSTRACT: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.

RESUMO: Este trabalho teve como objetivo avaliar a inclusão do bagaço de uva na dieta de suínos sobre a qualidade da carne e, a estabilidade oxidativa da gordura corporal enriquecida com ácidos graxos ômega-3. Foram comparados quatro tratamentos: T1 - Dieta controle baseada em milho e farelo de soja; T2 - Dieta com inclusão de 3% de uma mistura de óleos de canola (50%) e de semente de linho (50%); T3 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 3 e 5% de bagaço de uva e; T4 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 6 e 10% de bagaço de uva. A inclusão do bagaço de uva na dieta resultou no aumento (P<0,10) do valor de a* e índice de saturação da cor da carne. O conteúdo de ômega-3 e ácidos graxos poli-insaturados (PUFA) do toucinho aumentaram (P<0,10) em função da inclusão da mistura de óleos na dieta. A mistura de óleos e o bagaço de uva não afetaram a produção de substâncias reativas ao ácido tiobarbitúrico (TBARS) nas amostras de lombo, apesar do maior conteúdo de PUFA na gordura dos suínos que receberam a mistura de óleos na dieta. Não foi possível provar efeito antioxidante do bagaço de uva na carne através da determinação dos valores de TBARS. Porém, a cor vermelha mais intensa na carne dos suínos alimentados com este ingrediente sugere um possível efeito antioxidante do bagaço de uva.

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens / Composição química e atividade antimicrobiana de óleos essenciais de plantas selecionadas cultivadas no Sul do Brasil contra micro-organismos patogênicos e deteriorantes de alimentos

The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial strains by agar disc-diffusion assay. MIC and MBC were determined for the essential oils that presented the highest activity in the agar disc-diffusion test. The most active essential oils against the tested bacteria were, in descending order, lemongrass (Cymbopogon flexuosus), basil (Ocimum basilicum), oregano (Origanum vulgare), cinnamon leaf (Cinnamomum zeylanicum), and laurel (Laurus nobilis). Except for S. Typhimurium, the tested bateria were inhibited at MIC values lower or equal to 0.62mg mL-1 by lemongrass (Cymbopogon flexuosus) essential oil. Yersinia enterocolitica presented the highest sensitivity to all essential oils tested (CMI≤0.62mg mL-1). There was a significant correlation (P<0.05) between oxygenated monoterpenes levels in the essential oils and MIC and MBC values against Escherichia coli. Results showed that the evaluated essential oils present high potential as natural preservatives.

A composição química de 10 óleos essenciais obtidos por destilação a vapor foi determinada por CG/DIC e CG/EM. A atividade antimicrobiana dos óleos essenciais foi detectada através do método de difusão em ágar frente a 12 espécies de bactérias de importância em alimentos. As CMI e CMB foram determinadas para os óleos essenciais que na difusão em ágar evidenciaram maior atividade. Os óleos essenciais que apresentaram maior atividade contra as bactérias testadas foram, em ordem decrescente, os de capim-limão (Cymbopogon flexuosus), manjericão (Ocimum basilicum), orégano (Origanum vulgare), folha de canela (Cinnamomum zeylanicum) e louro (Laurus nobilis). Com exceção de S. Typhimurium, o óleo essencial de capim limão (Cymbopogon flexuosus) apresentou valores de CMI e CMB iguais ou inferiores a 0,62mg mL-1 contra os micro-organismos testados. Yersinia enterocolitica foi o patógeno mais sensível frente a todos os óleos essenciais avaliados (CMI≤0,62mg mL-1). Foi detectada correlação significativa (P<0,05) entre os níveis de monoterpenos oxigenados dos óleos essenciais e os valores de CMI e CMB contra Escherichia coli. Os resultados demonstram que os óleos essenciais avaliados apresentam grande potencial como agentes antimicrobianos naturais para alimentos.

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative staphylococci (CNS) that resulted in substantial growth in Batch A during the ripening with an initial count of 7.60 log cfu.g-1 and reached 9.84 log CFU.g-1 after 14 days. Bacterial enzymes that showed efficient activity under the conditions found in Milano salami type were catalase, nitrite and nitrate reductase, contributing for sensory and physicochemical properties of the product. There were no significant differences in general free fatty acids composition among the batches, while the color parameters (L *, a * and b *) in the Batch A presented significantly higher values in relation to Batch B. Moreover, batch A had the higher preference in sensorial analysis.

A análise da influência de culturas iniciadoras nativas nas características microbiológicas, físicoquímicas e sensoriais de salame tipo Milano foi o objeto deste estudo. Foram produzidos dois grupos de salame tipo Milano: Grupo A - com aplicação de linhagem Staphylococcus xylosus U5 enquanto o controle, Grupo B, foi produzido sem culturas iniciadoras. O salame tipo Milano foi caracterizado pela importante atividade microbiana de estafilococos coagulase negativo (SCN), que resultou significativo crescimento no Grupo A durante a maturação, com contagem inicial de 7,60 ufc.g-1 e alcançando um crescimento de 9,84 cfu.g-1 depois de 14 dias. As enzimas bacterianas que mostraram eficiente atividade sob as condições encontradas no salame tipo Milano foram catalase, nitrito e nitrato redutase, contribuindo para as propriedades físicoquímicas e sensoriais do produto. Não houve diferenças significativas na composição geral dos ácidos graxos livres entre as amostras, enquanto os parâmetros de cor (L*, a* e b*) obtidos no salame inoculado (Grupo A) diferiram significativamente em relação ao controle (Grupo B) e foi o grupo preferido pelos degustadores.

Phytogenic additive as an alternative to growth promoters in broiler chickens / Aditivo fitogênico como alternativa aos promotores de crescimento em frangos de corte

This study evaluated a phytogenic feed additive for broiler chickens. A total of 1,632 broiler chicks were distributed into four treatments: negative control (without growth promoter); positive control (avilamycine, 10ppm + colistin, 15ppm); and two alternative treatments with 150ppm of phytogenic additive, one with a reduced Ca and P levels diet (PA-R1) and the other with lower energy, and amino acids, besides Ca and P (PA-R2). The trial was conducted with 12 replicates, each consisted of a pen with 34 birds. The alternative diets showed body weight intermediate to the two controls at 42 days, with no significant (P>0.05) treatment effect on feed conversion ratio. No treatment differences (P>0.05) on carcass yield and composition was observed. There was a tendency of abdominal fat lipids saturation, when the phytogenic additive was used, as possible consequence of a decreased level of soybean oil in the diets. A difference (P<0.001) on ingredient consumption profile was observed between the treatments. All together, this study showed a possibility to reduce the cost of total feed used to produce a broilers or a ton of body weight by the utilization of the tested phytogenic additive.

O objetivo neste estudo foi avaliar a utilização de um aditivo fitogênico na dieta de frangos de corte. Um total de 1632 aves foram distribuídas em quatro tratamentos: controle negativo (sem antibiótico promotor de crescimento; controle positivo (com avilamicina, 100ppm + colistina, 15ppm), e dois tratamentos alternativos com 150ppm do aditivo fitogênico, um com níveis de Ca e P reduzidos (PA-R1) e outro também com menores níveis de energia e aminoácidos (PA-R2). O experimento foi conduzido com 12 repetições, cada uma delas com 34 aves. As aves submetidas às dietas alternativas apresentaram peso corporal médio, intermediário aos tratamentos de controle, aos 42 dias de idade, não se observando efeito significativo (P>0,05) na conversão alimentar. Nenhuma diferença (P>0,05) foi observada no rendimento e na composição centesimal da carcaça. Com adição do aditivo fitogênico, verificou-se aumento da saturação dos lipídios da gordura abdominal, possivelmente, devido à menor inclusão de óleo de soja em tais dietas. Houve diferença significativa (P<0,001) no consumo de ingredientes entre os tratamentos. O conjunto dos dados mostrou que a utilização do aditivo fitogênico possibilita a redução do custo da ração necessária para produzir um frango ou uma tonelada de peso vivo.

Trypanocidal activity of coumarins and styryl-2-pyrones from Polygala sabulosa A.W. Bennett (Polygalaceae) / Atividade tripanocida de cumarinas e estiril-2-pironas de Polygala sabulosa A.W. Bennett (Polygalaceae)

A bioatividade das frações e compostos obtidos de Polygala sabulosa contra as formas epimastigota, tripomastigota sanguínea e amastigota de Trypanosoma cruzi foram avaliadas in vitro. Frações diclorometano e acetato de etila mostraram potente atividade tripanocida sob as formas epimastigotas (IC50 < 10,4 µg/mL). Análises por cromatografia em camada delgada destas frações confirmaram a presença de compostos previamente descritos (dihidroestiril-2-pironas, estiril-2-pironas e 6-metoxi-7-preniloxicumarina). Após o fracionamento da fração diclorometano por cromatografia em coluna, obteve-se o composto α-espinasterol e da fração acetato de etila obtiveram-se os compostos apigenina, quercetina e uma quercetina-3- O-glicosídeo, todos descritos pela primeira vez para o gênero Polygala. 4-metoxi-6-(11,12-metilenodioxi-14-metoxidihidroestiril)-2-pirona, 4-metoxi-6-(11,12-dimetoxi-14-metoxiestiril)-2-pirona, 6-metoxi-7-preniloxicumarina e quercetina-3- O-glicosídeo mostraram fraca atividade contra a forma tripomastigota sanguínea (IC50 < 1008,6 µg/mL). A cumarina prenilada foi o composto mais ativo contra ambas as formas epimastigota e tripomastigota, com IC50 10,5 e 88,2 µg/mL, respectivamente. A atividade hemolítica e a toxicidade celular de cada composto foram também avaliadas. Além disso, 4-metoxi-6-(11,12-metilenodioxi-14-metoxidihidroestiril)-2-pirona e 6-metoxi-7-preniloxicumarina reduziram em quatro vezes a infecção em ratos por Vero Cells nas concentrações de 100 e 50 µg/mL respectivamente. Esses resultados mostram, pela primeira vez, a atividade de compostos de P. sabulosa contra T. cruzi.

Bioactivity of fractions and compounds obtained from Polygala sabulosa against Trypanosoma cruzi epimastigote, blood trypomastigote and amastigote forms were evaluated in vitro. Dichloromethane and ethyl acetate fractions showed a strong trypanocidal activity on epimastigotes (IC50 < 10.4 µg/mL). Chromatographic analysis by TLC of these fractions confirmed the presence of previously described compounds (dihydrostyryl-2-pyrones, styryl-2-pyrones and 6-methoxy-7-prenyloxycoumarin). The dichloromethane fraction was fractioned by silica gel column chromatography to afford the compound α-spinasterol and the ethyl acetate fraction yielded apigenin, quercetin and a quercetin-3-O-glucoside, being the first description for the Polygala genus. 4-Methoxy-6-(11,12-methylenedioxy-14-methoxydihydrostyryl)-2-pyrone, 4-methoxy-6-(11,12-dimethoxystyryl)-2-pyrone, 6-methoxy-7-prenyloxycoumarin and quercetin-3-O-glucoside showed a weak activity against blood trypomastigotes (IC50 < 1008.6 µg/mL). The prenylated coumarin was the most active compound against both epimastigote and trypomastigote forms, IC50 10.5 and 88.2 µg/mL, respectively. The hemolytic activity and cell toxicity of each active compound was also assessed. Furthermore, 4-methoxy-6-(11,12-methylenedioxy-14-methoxydihydrostyryl)-2-pyrone and 6-methoxy-7-prenyloxycoumarin reduced 4 times the T. cruzi infection rate for Vero cells at 100 and 50 µg/mL, respectively. These results show for the first time active compounds against T. cruzi in P. sabulosa.