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This study aimed to characterize the phytochemical profile of bark and leaves aqueous extract Commiphora leptophloeos , and conduct in vivo and in vitro assays to determine the presence of any toxicological consequences due to exposure. The phytochemical analysis was carried out using high-performance liquid chromatography (HPLC). The antioxidant activity was estimated utilizing DPPH free radical scavenging and phosphomolybdenum assays. Cell viability was measured by the MTT method on J774 and human adenocarcinoma cells, which were treated with concentrations of 12,5, 25, 50, 100 or 200 µg/ml of both extracts. Acute oral toxicity, genotoxicity, and mutagenicity assays were determined using a single oral dose of 2000 g/kg in male Swiss albino mice ( Mus musculus ). Biochemical analysis of the blood and histological analyses of the kidneys, liver, spleen, pylorus, duodenum and jejunum were undertaken. Genotoxicity and mutagenicity were determined utilizing blood samples. Gallic acid, catechin, and epicatechin were identified in the bark and chlorogenic acid in leaves. Data demonstrated a high content of phenolic compounds and flavonoids associated with significant antioxidant potential. No significant signs in damage or symptoms of toxicity were detected. No marked reduction in cell viability was found at lower concentrations tested. On histomorphometry, only the gastrointestinal organs exhibited significant difference. Renal hepatic and blood parameters were within the normal range. No apparent signs of toxicity, genotoxicity, mutagenicity or cytotoxicity were found in vivo and in vitro experiments.

Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant activity and technological properties of flour from residues generated by umbu fruit processing. Nutritional composition showed high levels of dietary fiber, especially insoluble fiber (56.67%). The flour can be classified as a good source of calcium, phosphorus and magnesium, and an excellent source of iron, zinc and copper. Palmitic and stearic saturated fatty acids and oleic and linoleic unsaturated fatty acids were identified. No potentially toxic substances were detected. Significant values of ascorbic acid (44.78 mg/100g), carotenoids (463.73 µg/100g) and flavonoids (37.85 mg QE/100g) were found, as well as very high levels of phenolic compounds (20357.26 mg GAE/100g). Strong antioxidant activity was detected in the flour by three methods (ABTS, DPPH and FRAP) demonstrating a linear positive correlation between phenolic content and antioxidant activity. The flour showed high absorption of water, oil, emulsifying capacity and emulsion stability presenting a great potential for use in foods, especially meat, bakery and dairy products. These results indicate promising prospects to full use of umbu as a functional ingredient.

Ethnopharmacological Relevance: Syagrus coronata, popularly known as licuri, is a palm native to caatingas. The fixed oil extract of licuri nuts is used by the population of Northeast Brazil for therapeutic purposes, including as an antifungal, anti-inflammatory, and a cicatrizant agent. However, there is no scientific information on the possible harmful health effects of the oil and hence its medicinal usability is unknown., Aim of the Study: We aimed to analyze the biological safety and possible antioxidant activity of fixed S. Coronata oil., Materials and Methods: Chemical analysis of the oil was performed using gas chromatography with flame ionization detection (CG-FID). The cytotoxicity of varying concentrations of the oil (12.5, 25, 50, 100, and 200 μg/mL) was evaluated using the tetrazolium reduction assay in three cell lines: HEK-293 kidney embryonic cells, J774.A1 macrophages, and the tumor line Sarcoma-180 (S-180). Oral toxicity, genotoxicity, and mutagenicity tests were performed in mice which were administered a single dose of 2000 mg/kg of fixed licuri oil, by gavage. For acute toxicity tests, changes in blood and biochemical parameters, behavior, and weight were analyzed; histomorphometric analyses of the liver, kidney, and spleen were also performed. The comet assay and micronucleus (MN) test were performed to analyze genotoxicity. The antioxidant potential was assessed by the total antioxidant capacity (AAT) and DPPH elimination activity., Results: Licuri oil consists predominantly of saturated fatty acids, and lauric acid is the major compound. The highest concentrations of the oil showed low levels of cytotoxicity; however, LC50 was not reached in any of the tests. The acute toxicity study did not reveal any evidence of adverse effects in animals treated with oil; biochemical investigation of blood showed a decrease in blood concentration of total proteins and uric acid. The kidneys, spleen, and liver showed no morphological changes indicative of a pathological process. Genotoxic or mutagenic activity was not detected through both the comet assay and MN test. In addition, the oil showed low antioxidant activity in both methods., Conclusion: Licuri oil from the stem of S. coronata did not present significant toxic effects as well as absence of genetic damage when administered orally. Future studies are needed to investigate its pharmacological potential., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.