Characterization of Buriti (Mauritia flexuosa) Pulp Oil and the Effect of Its Supplementation in an In Vivo Experimental Model.

Mauritia flexuosa (Buriti) pulp oil contains bioactive substances and lipids that are protective against cardiovascular and inflammatory diseases. We performed physical and chemical analyses to verify its quality and stability. Buriti oil was stable according to the Rancimat test, presenting an induction period of 6.6 h. We evaluated the effect of supplementation with crude buriti oil and olive oil on metabolic parameters in 108 Swiss mice for 90 days. We investigated six groups: extra virgin olive oil (EVOO) 1 and 2 (1000 and 2000 mg/kg), buriti oil (BO) 1 and 2 (1000 and 2000 mg/kg), synergic (S) (BO1 + EVOO1), and control (water dose 1000 mg/kg). The animals were euthanized to examine their blood, livers, and fats. The supplementation did not interfere with food consumption, weight gain, and histological alterations in the liver. Group S showed the strongest relationship with the fractions HDL-c and non-HDL-c, indicating a possible cardioprotective effect. Moreover, we observed significantly higher IL-6 levels in the control, EVOO2, and BO1 groups than in the EVOO1 group. Resistin was also significantly higher for the synergic treatment than for the control. We conclude that BO combined with EVOO could be an excellent food supplement for human consumption.

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages.

BACKGROUND: Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils. RESULTS: The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46-1.82 g kg-1 ) and total phenols (3.54-15.91 g gallic acid equivalents kg-1 ), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg-1 ) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg-1 ) and contained oleic (521.83 g kg-1 ), palmitic (209.13 g kg-1 ) and linoleic (195.4 g kg-1 ) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils. CONCLUSION: Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry.

Frequency of Enteroparasites and Bacteria in the Leafy Vegetables Sold in Brazilian Public Wholesale Markets.

The consumption of raw vegetables is related to health benefits. However, these foods might be source of foodborne diseases. The objective of the present study was to perform a microbiological and parasitological evaluation of the leafy vegetables commercially sold in five regions of Brazil at public wholesale markets. The 12 types of leafy vegetables (144 samples) were curly lettuce, looseleaf lettuce, red lettuce, chives, coriander, kale, basil, arugula, parsley, iceberg lettuce, chicory, and bean sprouts. The prevalences of total coliforms (88 to 100%) and thermotolerant coliforms (37 to 100%) were high, but Salmonella was not detected in any of the analyzed samples. All open markets sold vegetables contaminated with enteroparasites, mainly Entamoeba sp., Balantidium coli, Strongyloides sp., Ascaris sp., Enterobius vermicularis, and Ancylostomidae. Contamination was detected in all the regions (north, northeast, central west, southeast, and south) and types of vegetables, with higher prevalences in the northeast region, mainly in basil, lettuce, and chives. Contamination of vegetables by potentially pathogenic microorganisms is a national problem, and the distribution centers should improve quality control of these commercial vegetables. Considering the high frequency of enteroparasites and bacteria and the potential risk of disease transmitted by vegetables, we suggest greater enforcement of the sanitary surveillance of food offered to the public.

Anti-inflammatory, and antinociceptive effects of Campomanesia adamantium microencapsulated pulp

ABSTRACT Guavira fruits have antimicrobial, antioxidant, antinociceptive, and anti-inflammatory activities. Spray drying has been widely used in the food industry presenting good retention in bioactive compounds used to transform the pulp/fruit juice into powder form. Therefore, the present study has evaluated the anti-inflammatory and antinociceptive activities of the microencapsulated pulp of Campomanesia adamantium (Cambess.) O.Berg, Myrtaceae, by spray drying. Different groups of mice were treated with the doses of 100 and 300 mg/kg of microencapsulated "guavira" pulp and inflammatory parameters were assessed in a carrageenan paw edema-model and leukocyte migration with pleurisy model, while the antinociceptive activity was assessed using the formalin method and CFA-induced hyperalgesia model. A significant reduction in leukocyte migration and in paw edema was observed in rodents in all time after carrageenan injection for both doses of microencapsulated pulp of C. adamantium when compared with control group. Microencapsulated pulp of C. adamantium also reduced licking time at the first (nociceptive) and second (inflammatory) phases in the formalin model. In CFA-induced cold and mechanical hyperalgesia, depressive behavior, and knee edema, all parameters analyzed were significantly inhibited by microencapsulated pulp of C. adamantium. Microencapsulation by spray drying proved to be a technique that promotes bioavailability and the preservation of bioactive components in guavira pulp.

Statistical optimisation of cell growth and carotenoid production by Rhodotorula mucilaginosa

Sequential statistical methods were used to maximise carotenoid production by a strain of Rhodotorula mucilaginosa, isolated from the Brazilian ecosystem. Initially, a factorial 2(5-1) experimental design was used, and the variables were pH and the levels of glucose, yeast extract, MgSO4.7H2O and KH2PO4. The nitrogen source (yeast extract) was the most important variable in enhancing carotenoid production; MgSO4.7H2O and KH2PO4 had a negative influence. The initial pH had no significant effect on carotenoid and cell productions. We further investigated the effects of glucose and yeast extract effects, using a second-order central composite design (CCD) to optimise carotenoid production, which was adequately approximated with a full quadratic equation obtained from a two-factor-2-level design. The analysis of quadratic surfaces showed that after 5 days of cultivation at 25ºC, the maximum carotenoid concentration (745 µg l-1) was obtained with 15 g l-1 of yeast extract and 20 g l-1 of glucose. The maximum carotenoid production (152 µg g-1) was obtained with 5 g l-1 yeast extract and 10 g l-1 glucose. Carotenoid formation was more sensitive to changes in yeast extract concentration than to changes in glucose concentration. Maximum cell production was achieved with 15-17 g l-1 of yeast extract and 15-20 g l-1 of glucose.

Statistical optimisation of cell growth and carotenoid production by rhodotorula mucilaginosa.

Sequential statistical methods were used to maximise carotenoid production by a strain of Rhodotorula mucilaginosa, isolated from the Brazilian ecosystem. Initially, a factorial 2(5-1) experimental design was used, and the variables were pH and the levels of glucose, yeast extract, MgSO4.7H2O and KH2PO4. The nitrogen source (yeast extract) was the most important variable in enhancing carotenoid production; MgSO4.7H2O and KH2PO4 had a negative influence. The initial pH had no significant effect on carotenoid and cell productions. We further investigated the effects of glucose and yeast extract effects, using a second-order central composite design (CCD) to optimise carotenoid production, which was adequately approximated with a full quadratic equation obtained from a two-factor-2-level design. The analysis of quadratic surfaces showed that after 5 days of cultivation at 25 °C, the maximum carotenoid concentration (745 µg l(-1)) was obtained with 15 g l(-1) of yeast extract and 20 g l(-1) of glucose. The maximum carotenoid production (152 µg g(-1)) was obtained with 5 g l(-1) yeast extract and 10 g l(-1) glucose. Carotenoid formation was more sensitive to changes in yeast extract concentration than to changes in glucose concentration. Maximum cell production was achieved with 15-17 g l(-1) of yeast extract and 15-20 g l(-1) of glucose.

Selection and characterization of carotenoid-producing yeasts from Campinas region, Brazil

The objective of the present study was to select and identify yeasts from Brazil capable of producing carotenoids. Pigmented yeasts were isolated from soil, leaves, fruits, flowers and a processed product. The samples were incubated at 30°C in Erlenmeyer flasks, containing YM broth. After 48 hours, they were inoculated in Petri dishes with YM agar, and incubated at 30°C during 120 hours. The yeast colonies, which presented yellow to red coloration, were transferred to culture tubes containing YM agar, and incubated at 30°C for 72 hours. Out of 242 samples, only five had yellow to red color at high intensity. These highly pigmented yeasts were re-isolated in Petri dishes with YM agar and then transferred to tubes with GPYM agar. Identification through morphological and reproduction characteristics, along with physiological and biochemical tests, classified four strains as R. mucilaginosa and one strain as R. graminis. The main carotenoids extracted from them were identified through HPLC analysis as beta-carotene and torulene. The strains showed potential as promising microorganisms for the commercial production of carotenoids.

Este trabalho teve como objetivo selecionar e identificar leveduras encontradas no Brasil capazes de produzir carotenóides. As leveduras pigmentadas foram isoladas de amostras de solos, folhas, frutos, flores e um alimento processado. As amostras foram colocadas em frascos de erlenmeyer, contendo meio de Extrato de Malte e Levedura (YM), e incubadas a 30°C. Após 48 horas, as amostras foram inoculadas em placas de petri contendo meio YM ágar e incubadas a 30°C por 120 horas. As colônias, que apresentaram coloração entre amarelo e vermelho, foram transferidas para os tubos de culturas, contendo meio YM ágar e incubadas a 30°C por 72 horas. Das 242 amostras, somente cinco delas apresentaram coloração intensa entre amarelo e vermelho. Estas colônias de leveduras foram reisoladas, em placas de petri contendo YM ágar e, posteriormente, transferidas para tubos de ensaios contendo GPYM ágar. A identificação das leveduras, baseada nas características morfológicas, de reprodução, além dos testes fisiológicos e bioquímicos, classificou quatro linhagens como Rhodotorula mucilaginosa e uma como Rhodotorula graminis. Os principais pigmentos extraídos destas linhagens foram identificados através da análise de cromatografia de alta eficiência como beta-caroteno e toruleno. As linhagens de leveduras mostraram potencial como microrganismos promissores para a produção comercial de carotenóides por fermentação.