Chemical characterization, cytotoxicity, antimicrobial and antioxidant potential of Justicia pectoralis Jacq and Croton jacobinensis Baill extracts

Abstract In this research, aqueous and ethanolic extracts from Justicia pectoralis Jacq and Croton Jacobinensis Baill were characterized. The UPLC-QTOF-MSE analysis was performed on the extracts identified, predominantly, flavonoids, tannins and acids. The extracts did not indicate toxicity in human epithelial cells. C. jacobinensis presented a concentration of phenolics 60.5% higher than J. pectoralis in all scenarios evaluated and, for both samples, the hydroalcoholic extract at 70% exhibited the best efficiency in the extraction (14501.3 and 32521.5 mg GAE 100 g-1 for J. pectoralis and C. jacobinensis, respectively). The antioxidant activity presented a positive correlation with the concentration of phenolics, being 1.186,1 and 1.507,9 µM of Trolox for J. pectoralis and C. jacobinensis at 70% of ethanol; however, it was not verified statistical difference between the ethanolic solutions (p < 0.05). The antimicrobial activity of J. pectoralis extracts was highlighted once was the most effective against gram-positive bacteria. The results suggest that both J. pectoralis and C. jacobinensis extracts present the potential to be applied as natural additives due to their antioxidant and antimicrobial activity and safety. Thus, it is suggesting the development of studies that could investigate the interaction of these plant extracts with food matrices is required

Graviola Fruit Bar Added Acerola By-Product Extract Protects Against Inflammation and Nociception in Adult Zebrafish (Danio rerio).

Studies involving foods associated with pain reversal and anti-inflammatory effects using zebrafish are rarely reported in the literature. This study aimed to evaluate the effect of graviola (Annona muricata L.) fruit bar (GFB) and GFB added with acerola (Malpighia glabra L) seed extract (ASE) on acute nociception and abdominal inflammation in adult zebrafish (Danio rerio). Acute nociception was induced by formalin, capsaicin, cinnamaldehyde, acidic saline, glutamate (cutaneous models), and hypertonic saline (corneal model), and inflammation was induced by carrageenan. Both GFB and ASE exhibited antinociceptive effect modulated by the nitrergic system, guanylate cyclase, and transient receptor potential ankyrin 1 and acid-sensing ion channels. The antinociceptive effect of GFB also appears to be modulated by the opioid system and glutamatergic receptors (N-methyl-D-aspartate receptor). Only ASE presented corneal antinociceptive effect. Both samples showed anti-inflammatory effect, being more significant the effect of GFB. The addition of acerola by-product extract in GFB results in a product with greater biological potential.

Antimicrobial activity and chemical characterization of the bark decoction of cumaru stem / Atividade antimicrobiana e caracterização química do decocto da casca do caule de cumaru

ABSTRACT: The plant, Amburana cearensis A. C. Smith (Fabaceae), commonly called cumaru, is widespread in the Caatinga cearense, a less known ecosystem in Brazil. A. cearensis is rich in several compounds like protocatechuic acid, tannins, coumarin, flavonoids and phenolic heterosides, such as amburosides A and B, that have been isolated. The aim of this study was to determine the antimicrobial potential and draw the chemical profile of the distinct characteristics of A. cearensis stem bark decoction, for its possible potential as a food conservation agent. The chemical compounds were characterized by one- and two-dimensional 1H and 13C NMR analyses and Liquid Chromatography-Mass Spectrometry (LCMS). The compounds of coumarin, amburosides A and B, and glycosylated (Z)-o-coumaric acid. Using the plaque microdilution technique, the antimicrobial action was tested on Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. The decoction demonstrated antimicrobial activity on Gram-positive bacteria. This was encouraging because natural antimicrobials are beneficial for food production, as they can inhibit the pathogenic microorganisms and boost the quality of hygiene and cleanliness.

RESUMO: Amburana cearensis A. C. Smith (Fabaceae) é uma planta comum na Caatinga cearense, onde é popularmente conhecida como cumaru. Vários compostos têm sido isolados de A. cearensis, incluindo ácido protocatecúico, taninos, cumarina, flavonóides e heterosídeos fenólicos, como por exemplo os amburosídeos A e B. O objetivo desse estudo foi avaliar o potencial antimicrobiano e caracterizar o perfil químico do decocto da casca do caule de A. cearensis, visando a sua possível utilização na conservação de alimentos. A caracterização dos compostos químicos foi realizada pelas análises de RMN uni e bidimensionais de 1H e 13C, e cromatografia líquida acoplada à espectrometria de massa. Foram identificados a cumarina, os amburosídeos A e B, e o ácido (Z)-o-cumárico glicosilado. A atividade antimicrobiana foi realizada pela metodologia de microdiluição em placa sobre Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus e Listeria monocytogenes. O decocto mostrou atividade antimicrobiana sobre bactérias Gram-positivas. Antimicrobianos naturais podem oferecer vantagens para a produção de alimentos, inibindo microorganismos patogênicos e melhorando a qualidade higiênico-sanitária.

Estudo da Qualidade das Águas Adicionadas de Sais Produzidas no Estado Do Ceará / Study on the Quality of Salt-Added Water Produced In the State of Ceará, Brazil

Avaliar a qualidade da água bruta utilizada comomatéria-prima e água envasada, obtida de indústriasprodutoras de Águas Adicionadas de Sais no Estado doCeará. Material e Métodos: Foram coletadas 270 amostrasamostras, em quinze empresas. Foram realizadas análisesmicrobiológicas de determinação de coliformes totais eEscherichia coli; Enterococcus, Pseudomonas aeruginosa,Clostridium perfringens; bactérias heterotróficas e análisesfísico-químicas de determinação de nitrato, nitrito; clororesidual e pH. Resultados: Verificou-se que a água bruta emonze (73,33%), das quinze empresas, não atendeu aospadrões de potabilidade da água para consumo humano.Com relação à água envasada constatou-se que quatorze(93,33%) empresas, não atenderam aos parâmetrosmicrobiológicos e físico-químicos para água mineral naturale água para consumo humano. Conclusao: A maioria dasamostras analisadas neste estudo nao atenderam aospadrões de potabilidade de água para consumo humano, deacordo com a legislação vigente. Dessa forma, se faznecessária a atualização da legislação sanitária da águaadicionada de sais envasada, visando à prevenção de danosà saúde da população...

To evaluate the quality of raw water used as rawmaterial and bottled water, obtained from “salt-added water”companies in the state of Ceará, Brazil. Material andMethods: A total of 270 samples of fifteen brands werecollected. Microbiological analyses were performed in orderto determine the countings of total coliforms and Escherichiacoli; Enterococcus, Pseudomonas aeruginosa, Clostridiumperfringens; and heterotrophic bactéria. Physicochemicalanalyses were performed to determine the product’s levelsof nitrate, nitrite, residual chlorine, and pH. Results: In eleven(73.33%) of the fifteen brands, the raw water did not meetthe standards for potable water for human consumption.With respect to bottled water, it was found that fourteen(93.33%) brands did not meet the microbiological and physicochemicalparameters for natural mineral water and water forhuman consumption. Conclusion: Most of the samplesanalyzed in this study did not meet the water potabilitystandards for human consumption. Thus, it is necessary toupdate the health legislation on salt-added bottled water, inorder to avoid damages to people’s health...

Efeito da temperatura no comportamento reológico de pó de açaí (Euterpe oleracea) reconstituído / Effect of temperature on the rheological behavior of reconstituted açaí powder (Euterpe oleracea)

O açaí é uma fruta típica da Amazônia, cuja planta é uma palmeira tropical que se desenvolve principalmente no norte do Brasil, porém atualmente com desenvolvimento em outras regiões e outros países como a Venezuela. A polpa de açaí tem sido submetida ao processo de desidratação, que além de ser utilizado como um método de conservação, impedindo a deterioração e perda do valor comercial, objetiva o beneficiamento do alimento, possibilitando de instalação de um novo produto no mercado. A operação de secagem é o método de conservação de alimentos mais antigo e está entre os mais importantes, mas apresenta algumas desvantagens como alto consumo de energia e emprego de temperaturas elevadas. As características finais de produtos desidratados, como o pó de açaí, dependem de algumas variáveis de processo, tais como as características reológicas, como a viscosidade. Portanto, é importante que estas variáveis sejam estudadas, a fim de se obter produtos com melhor qualidade de solubilidade e reconstituição do pó e melhor efetividade no processo industrial. Este trabalho teve como objetivo avaliar o efeito da temperatura no comportamento reológico de pó de açaí reconstituído. As medidas reológicas foram feitas nas temperaturas de 8, 15, 25, 35 e 45º C. Os modelos de Newton e Casson foram ajustados aos parâmetros reológicos através de regressão não linear. Para todas as temperaturas estudadas, observou-se que o aumento da taxa de deformação acarretou aumento da tensão de cisalhamento. O pó de açaí reconstituído, nas diferentes temperaturas estudadas, apresentou comportamento Newtoniano.

Açaí is a typical fruit from the Amazon. The açaí plant is a tropical palm tree that grows mainly in North of Brazil, but with current development in other regions and countries such as Venezuela. The pulp of açaí has been submitted to dehydration process, used as a method of food preservation, which avoids spoilage and commercial losses and also aim at the food improvement. The drying operation is the oldest and one of the most important methods for food preservation, but it has some disadvantages like high energy consumption and use of high temperatures. The final characteristics of dehydrated products like the açaí powder depend on some process variables, such as rheological properties, like the viscosity. Thus, it is important to study these variables in order to obtain products with better quality. This study aimed to evaluate the effect of temperature on the rheological behavior of reconstituted açaí powder. The rheological measurements were carried out at 8, 15, 25, 35 and 45 °C. Newton and Casson models were fitted to rheological parameters using nonlinear regression. For all temperatures studied, it was observed that the increase of the shear rate resulted in an increase of the shear stress. The reconstituted açaí powder studied at different temperatures showed Newtonian behavior.

Comportamento reológico de bebidas mistas de cajá e manga adicionadas de prebióticos / Rheological behavior of mixed drinks of caja and mango added prebiotics

A adição de prebióticos em sucos de frutas vem sendo realizadaobjetivando a agregação de propriedades funcionais a essesalimentos, cuja caracterização é fundamental para a engenhariade processos, estruturação de equipamentos, bem como paraa qualifi cação de tais propriedades. O objetivo deste trabalho foi estudar o comportamento reológico de bebidas mistas de cajá e manga, adicionadas de inulina e frutoligossacarídeos à temperatura de 25ºC. As medidas experimentais foram realizadas em reômetro rotacional de cilindros concêntricos e as curvas de escoamentoajustadas aos modelos de Ostwald-de-Waelle, Herschel Bulkley, Bingham e Mizrahi e Berk. O modelo de Herschel Bulkley ajustouse melhor aos dados reológicos, tendo as bebidas apresentadocomportamento não newtoniano, com caráter pseudoplástico.

[Development of mixed beverages made of caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) added of fructooligosaccharides and inulin]. / Desenvolvimento de bebidas mistas a base de cajá (Spondias mombin L.) E caju (Anacardium occidentale) enriquecidas com frutooligossacarideos e inulina.

The purpose of this work was to develop three mixed drinks based on caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) pulps, added prebiotic ingredients and to evaluate their chemical, physicochemical and sensory properties. Four formulations with combinations of two pulp fruit, sucrose and prebiotic ingredients (Standard inulin, inulin high performance-HP-and fructooligosaccharides FOS) were developed. The mixed drinks were submitted the following analysis pH, acidity, soluble solids, sugars, ascorbic acid, total carotenoids, total polyphenols and acceptance ratings of the sensory attributes such as: consistency, sweetness and overall impression, attitude and consumers purchase preference. The pH, total soluble solids and polyphenol results showed difference (p < or = 0.01) significant, while for the analysis of total acidity, sugars, ascorbic acid and carotenoids, it was not observed significant difference. The sensory attributes evaluates showed results ranging in scale between "I did not like or disliked "and" liked "(average 5.80 to 7.06). The attributes sweetness, consistency and attitude of buying showed no difference (p > 0.05) between drinks, however, differed significantly (p < or = 0.05) for the attribute of overall impression. The drink with FOS showed a similar acceptance when compared to traditional (sucrose) drink, showing an option of meeting the functional food expectations of consumers, who seek healthy, nutritious and tasty foods.