Technological quality of dough and breads from commercial algarroba-wheat flour blends.

Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons were highly bound to the dough matrix. Dough samples with algarroba flour showed lower G' and G″ values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose-amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.

Anti-inflammatory activity of flavone and some of its derivates from Virola michelli Heckel.

The phytochemical study using Virola michelli Heckel (Myristicaceae) leaves allowed the isolation of a flavone named titonine (7,4'-dimethoxy-3'-hydroxyflavone). Titonine was further submitted to methylation and acetylation reactions yielding a 7,3',4'-trimethoxyflavone and a 7,3'-dimethoxy-4'-acetylflavone, respectively. These compounds were evaluated for both anti-inflammatory and analgesic activity. The anti-inflammatory activity was evaluated in rats using the paw edema test with carrageenin, while the analgesic activity was determined in mouse using the writhing test method. The different animal groups were treated with three compounds (10 mg/kg -i.p.) thirty min prior to stimuli application. The inhibition levels obtained for each compound were 22, 41 and 68%, respectively. Using the writhing test, oral doses of 5, 10 and 15 mg/kg of natural flavone reduced the acetic acid-induced contortions in a dose-dependent manner.

Suppressing effect of vanillin on chromosome aberrations that occur spontaneously or are induced by mitomycin C in the germ cell line of Drosophila melanogaster.

In order to investigate the anticlastogenic effect of vanillin on ring-X loss, D. melanogaster females exposed to different vanillin concentrations were crossed with non-treated, MMC- or MMS-treated males. The results obtained with this in vivo investigation showed a significant inhibition of vanillin in the frequencies of spontaneous ring-X loss--59, 56, 38 and 36%--at the different concentrations used. In addition, vanillin treatment caused a significant suppression of MMC-induced ring-X loss. This decrease was observed only in the first 3 days after the interruption of vanillin treatment and at the concentrations of 0.5 and 1% of this flavoring agent. In contrast, vanillin did not show any effect on chromosome loss provoked by MMS. Therefore, the ring-X loss-decreasing effect of vanillin seemed to depend on the quality of DNA lesions and consequently on a specific enzymatic repair process present in the oocytes of D. melanogaster.