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Sweet potato (Ipomoea batatas (L.) Lam.) leaves are commonly used as human foodstuff in some African and Asian countries. Scientific knowledge about the chemical composition and biological properties of these leaves is useful to allow humans to properly use this specific part of this plant. Thus, this study aimed to evaluate the chemical composition, antioxidant and toxicological potentials of the essential oils obtained from the leaves of four cultivars of sweet potatoes (Batata Roxa, IAPAR 69, Beni Imo and Batata-doce Japonesa) grown in Brazil. Essential oils were isolated by hydrodistillation (100°C, 4 hours) and their components were analyzed by GC/MS and GC/FID techniques. The antioxidant activities and the toxicological potentials of these essential oils were determined by ABTS and Artemia salina assays, respectively. Twenty-three compounds were found in these essential oils, with the sesquiterpene group being the major one. The compounds β-caryophyllene, β-copaene, γ-elemene, and β-elemene were found in concentrations of 1.08 – 28.63% of the essential oil among cultivars. β-Caryophyllene, α-caryophyllene, and δ-cadinene may explain the characteristic aroma of these essential oils. Their moderate antioxidant capacities demonstrated by the mean IC50(ABTS) value of (2.53 ± 0.27) mg mL−1 could be explained by the synergistic effects of α-cadinol, α-caryophyllene, γ-elemene, δ-cadinene, germacrene B, and phytol. The LD50(ASB) values (minimum: 0.60 ppm for cv. Beni Imo; maximum: 4.78 ppm for cv. Batata Roxa) are probably associated with δ-cadinene, α-cadinol, phytol, and α-caryophyllene. The high cytotoxicity attributed to this kind of essential oil shows that its use as a natural food preservative can be harmful to human health. The use of sweet potato leaves as a human foodstuff must be also considered with caution. As far as we are aware, no studies on the essential oils of these cultivars of sweet potato grown in Brazil were previously reported in the literature.

Brazil is one of the largest producers of cocoa in the world and, consequently, of the husks of cocoa almonds. This material is an industrial food waste from which it is possible to produce an aromatic tea. The aim of this work was to evaluate the chemical composition of the essential oils of the husks of cocoa almond samples from Bahia and Pará states. Total phenolic (Folin-Ciocalteu) and flavonoid (AlCl3) contents, antioxidant capacity (DPPH assay) and toxicity (Artemia salina bioassay) of its infusions were also evaluated. Essential oils were isolated by hydrodistillation and analyzed by GC techniques. Only tetradecanoic acid, n-hexadecanoic acid, ethyl tetradecanoate and methyl oleate were detected in all samples. Pyrazines are probably produced during the roasting of the seeds. The infusions presented moderate antioxidant potentials that were highly correlated with their total phenolic and flavonoid contents, and were classified as non-toxic.

Chrysomya megacephala (Fabricius, 1794) is a vector of enteric bacteria, protozoa, helminths, and viruses. These Diptera can also be responsible for secondary myiasis in several animal species. Therefore, it is easy to understand the relevance of studies focusing on C. megacephala dissemination control. The employment of essential oils as natural insecticides must be considered as a promising alternative for the replacement of synthetic insecticides. In this context, the essential oil obtained from Chilean boldo leaves should be highlighted. The aim of the present work was to assess the insecticidal activity of Chilean boldo essential oil against C. megacephala blowflies in different life stages (larva, pupa, and adult). The essential oils were extracted from commercial samples of Chilean boldo leaves by hydrodistillation and were mixed to produce a pool that was employed in the study. Gas chromatographic techniques were used to enable the identification and quantification of the pool’s components. Larvae, pupae, and adult insects of C. megacephala were exposed (topical application) to different concentrations of this essential oil pool. After that, the larvicidal, pupicidal, and insecticidal actions of the oil were tested. Its toxicity might be associated with compounds such as eucalyptol, linalool, α-pinene, limonene, and ascaridole, either acting alone or by synergic effects. Interestingly, the pupae appeared to be stronger than the larvae and adult insects, needing higher doses of essential oil to be killed. The oil’s toxic effects could be useful to control C. megacephala dissemination in all of its development phases.

Bauhinia forficata Link is widely used in Brazilian folk medicine to treat several pathologies. Commercial and botanically identified samples were evaluated via a gas chromatography equipped with a flame ionization detector and a gas chromatography-mass spectrometer. This procedure allowed the identification of 116 compounds, representing 72% to 96% of the total content of the investigated essential oils. The five samples analyzed showed yields of essential oil ranged from 0.03 to 0.10%, being sesquiterpenes and oxygenated sesquiterpenes the major components. Hierarchical Cluster Analysis and Principal Component Analysis were used in order to demonstrate variations in the essential oils’ composition of B. forficata and were able to clusterize these samples in three groups based on relationships and chemical patterns in essential oils. In natura samples showed to be different from commercial samples and CS3 group was the most distinct group of the commercial samples. In spite of differences among samples, it is concluded that essential oils of B. forficata presented a rich composition, presenting 11 compounds in common between them, which could be possible to establish a set of compounds as chemical markers for the species, still non-existent in literature.

Dentre a diversidade de espécies de plantas alimentícias não convencionais (PANC), a Pereskia aculeata Miller, conhecida popularmente como ora-pro-nóbis (OPN), está sendo consumida cada vez mais no Brasil. O objetivo deste estudo foi avaliar a capacidade antioxidante e a composição das frações volátil e não volátil das flores e frutos de OPN. A fração volátil foi isolada por hidrodestilação e por extração em fase sólida e caracterizada por CG/EM e CG/DIC. Extratos aquosos obtidos das amostras foram avaliados quanto ao teor total de compostos fenólicos (Folin-Ciocalteu) e à atividade antioxidante (DPPH, FRAP e ORAC). A identificação dos ácidos fenólicos, flavonoides e alcaloides presentes nessas matrizes foi conduzida por CLAE/EMAR. Foram identificados um total de vinte e oito compostos voláteis nas amostras. O ácido hexadecanóico e o escaleno foram os únicos compostos detectados em todas as frações voláteis. O ácido hexadecanóico, linoleico, oleico e o fitol se destacaram quantitativamente. O β-linalol, α-terpineol, β-farneseno e trans-nerolidol têm potencial para influenciar o aroma da FF. No que diz respeito à fração não volátil, foram identificados 17 compostos (fenólicos e alcaloides) no FV e 11 na FF. A FF, entretanto, apresentou maior potencial antioxidante do que os frutos, o que pode ser explicado pela concentração desses compostos durante o processo de secagem dessas flores. Até onde sabemos, este é o primeiro estudo sobre o perfil fitoquímico e a atividade antioxidante das flores da Pereskia aculeata Miller, além de apresentar dados inéditos sobre o perfil de voláteis dos frutos desta espécie.

The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.

A carqueja amarga (Baccharis trimera) possui amplo uso na medicina alternativa e na fitoterapia. Os componentes do óleo essencial de suas folhas têm potencial para figurarem entre os princípios ativos mais importantes dessa erva e alguns deles também podem funcionar como marcadores químicos da espécie. Sendo assim, o objetivo do presente estudo é estabelecer a composição química e avaliar o potencial toxicológico e a capacidade antioxidante dos óleos essenciais de amostras de carqueja comercializadas na cidade do Rio de Janeiro na forma de sachês, comparando os resultados com os obtidos para óleos essenciais de referência para essa espécie. Os óleos essenciais dessas amostras em sachês foram isolados por hidrodestilação e analisados através de técnicas cromatográficas (CG/DIC e CG/EM), espectrofotométricas (DPPH) e pelo teste com Artemia salina. Nesse estudo, 41 compostos foram identificados nos óleos essenciais analisados. Os compostos terpênicos foram os majoritários e apenas o acetato de carquejila, o palustrol, o espatulenol e o β-eudesmol foram detectados em todas as amostras avaliadas. A variabilidade química dos óleos essenciais das amostras de sachês dificultou a avaliação de sua autenticidade. Os potenciais antioxidantes de todos os óleos essenciais avaliados mostraram-se bem inferiores às capacidades antioxidantes medidas para os controles positivos de rutina e ácido gálico (CI50 = 0,093 mg mL-1 e 0,0085 mg mL-1, respectivamente). Todos os óleos essenciais analisados podem ser classificados como citotóxicos com base no teste de toxicidade com Artemia salina.

Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.

Several scientific studies have revealed pharmacological properties associated with species of the genus Pereskia. However, so far, little is known about the chemical composition of the essential oils of plants of this genus. Thus, this study sought to carry out a bibliometric and bibliographic review on the scientific production related to the chemical composition of the essential oils of these plants. The information used in this study was obtained from different databases available online. Using specific descriptors, along with the PRISMA methodology, three scientific studies were selected (two articles and one dissertation). The oxygenated diterpene known as phytol proved to be one of the major components of the essential oils of both species of this genus: P. grandifolia and P. aculeata. Manool oxide was considered the component with the highest concentration in the essential oil of P. grandifolia, while the contents of linoleic acid and acarone stood out in the essential oils of P. aculeata. It was possible to evaluate the grouping of samples of the genus Pereskia, based on the chemical composition of its essential oils, with the aid of the multivariate analysis tool known as ACP (Principal Component Analysis). Varios estudios científicos han revelado propiedades farmacológicas asociadas con especies del género Pereskia. Sin embargo, hasta ahora, se sabe poco sobre la composición química de los aceites esenciales de las plantas de este género. Así, este estudio buscó llevar a cabo una revisión bibliométrica y bibliográfica sobre la producción científica relacionada con la composición química de los aceites esenciales de estas plantas. La información utilizada en este estudio se obtuvo de diferentes bases de datos disponibles en línea. Utilizando descriptores específicos, junto con la metodología PRISMA, se seleccionaron tres estudios científicos (dos artículos y una disertación). El diterpeno fitol oxigenado demostró ser uno de los principales componentes de los aceites esenciales de ambas especies evaluadas: P. grandifolia y P. aculeata. El óxido de manool se consideró el componente con mayor concentración en el aceite esencial de P. grandifolia, mientras que el contenido de ácido linoleico y acarona se destacó en los aceites esenciales de P. aculeata. Fue posible evaluar la agrupación de muestras del género Pereskia, en función de la composición química de sus aceites esenciales, con la ayuda de la herramienta de análisis multivariante conocida como ACP (Análisis de componentes principales). Diversos estudos científicos têm revelado propriedades farmacológicas associadas às espécies do gênero Pereskia. Entretanto, até o momento, pouco se conhece sobre a composição química dos óleos essenciais das plantas desse gênero. Dessa forma, este estudo buscou realizar uma revisão bibliométrica e bibliográfica sobre a produção científica relacionada à composição química dos óleos essenciais dessas plantas. As informações utilizadas nesse estudo foram obtidas em diferentes bases de dados disponíveis online. Utilizando descritores específicos, junto à metodologia PRISMA, foram selecionados três estudos científicos (dois artigos e uma dissertação). O diterpeno oxigenado fitol mostrou ser um dos componentes majoritários dos óleos essenciais de ambas as espécies avaliadas: P. grandifolia e P. aculeata. O óxido de manool foi considerado o componente de maior concentração no óleo essencial da P. grandifolia, enquanto que os conteúdos de ácido linoleico e acarona se destacaram nos óleos essenciais da P. aculeata. Foi possível avaliar o agrupamento das amostras do gênero Pereskia, com base na composição química de seus óleos essenciais, com o auxílio da ferramenta de análise multivariada conhecida como ACP (Análise dos Componentes Principais).

Herein, the extraction of antioxidant compounds from Brazilian orchid tree leaves (Bauhinia forficata Link), also known as “pata-de-vaca” or “pezuna-de-vaca,” is optimized using thermal-assisted solid-liquid extraction. The combination of operational conditions including the temperature (32–74 °C), ethanol percentage (13–97 %), and solid/liquid ratio of leaves and ethanol (1:10–1:60; w/v) was employed using a rotational central composite design. The extracts were evaluated for total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant capacities by the radical monocation reduction of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS +), free radical scavenging activity of 2,2′-diphenyl-β-picrylhydrazyl radical (DPPH ), and ferric reducing/antioxidant power (FRAP). The phenolic profile of the optimized extract was also obtained using ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry. The statistically evaluated results revealed that the optimal operational conditions for the recovery of antioxidant compounds from plant leaves included 73.5 °C, 51 % ethanol, and a solid/liquid ratio of 1:40. Under these conditions, the obtained values were 74 milligrams of rutin equivalent per gram of dried material (mg RE/g dm), 45 mg RE/g dm, 128 micromoles of Trolox equivalent per gram of dried material (μmol TE/g dm), 121 μmol TE/g dm, and 380 micromoles of Fe2+ per gram of dried material (μmol Fe2+/g dm) for TPC, TFC, and ABTS +, DPPH , and FRAP assays, respectively. The optimized extract mainly comprised kaempferol and quercetin derivatives, indicating that Bauhinia forficata Link leaves are an important source of antioxidant compounds.

Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MSE and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenic acid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g−1; 0.6 g catechin eq.100 g−1; DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 µg TE.g−1, ORAC: 40.9 mg TE.g−1). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities.

Obesity is a worldwide public health problem. Regular exercises, balanced diet, allopathic and herbal medicines can be employed in the prevention and treatment of this pathological condition. Regarding the alternative treatment of obesity using medicinal plants, Baccharis trimera deserves attention due to the anti-obesity properties associated with its methanolic extracts. This in silico study aims to evaluate in which phenolic compounds of this plant the anti-obesity potential is most remarkable. According to the results obtained by the employment of some bioinformatics tools, the flavonoid known as epicatechin is probably the most important anti-obesity principle found in Baccharis trimera.

Cabbage stalks (CSF) and pineapple crowns (PCF) were collected after fresh-cut processing and transformed into flour by drying in oven. Both flours presented greenish colors and heterogeneous particles (30–150 μm). CSF and PCF presented similar aw (0.43) and moisture (10%). CSF presented higher mineral content (18.1 g.100 g-1), especially for Ca (1671.11 mg.100 g-1) and K (8582.93 mg.100 g-1), than PCF (5.9 g.100 g-1) that presented also high content of K (2250.62 mg.100 g-1). PCF and CSF presented great fiber content (67.22 and 42.67 g.100 g-1, respectively), especially insoluble fiber (about 87% of total fiber). Malto-oligosaccharides were identified in PCF and no fructo-oligosaccharides was detected. The ethanolic extract of PCF was considered as cytotoxic, while the aqueous extracts were considered safe. Thus, the direct recovery of high-added value molecules can be obtained by water extraction of CSF and PCF, specially focusing in the great levels of fiber and mineral compounds.

Diversos estudos científicos têm revelado propriedades farmacológicas associadas às espécies do gênero Pereskia. Entretanto, até o momento, pouco se conhece sobre a composição química dos óleos essenciais das plantas desse gênero. Dessa forma, este estudo buscou realizar uma revisão bibliométrica e bibliográfica sobre a produção científica relacionada à composição química dos óleos essenciais dessas plantas. As informações utilizadas nesse estudo foram obtidas em diferentes bases de dados disponíveis online. Utilizando descritores específicos, junto à metodologia PRISMA, foram selecionados três estudos científicos (dois artigos e uma dissertação). O diterpeno oxigenado fitol mostrou ser um dos componentes majoritários dos óleos essenciais de ambas as espécies avaliadas: P. grandifolia e P. aculeata. O óxido de manool foi considerado o componente de maior concentração no óleo essencial da P. grandifolia, enquanto que os conteúdos de ácido linoleico e acarona se destacaram nos óleos essenciais da P. aculeata. Foi possível avaliar o agrupamento das amostras do gênero Pereskia, com base na composição química de seus óleos essenciais, com o auxílio da ferramenta de análise multivariada conhecida como ACP (Análise dos Componentes Principais).

A Pereskia aculeata Miller, popularmente conhecida no Brasil como ora-pro-nóbis (OPN), é considerada uma planta alimentícia não convencional (PANC), rica em compostos bioativos e utilizada no tratamento de doenças e suplementação. O objetivo deste estudo foi determinar a atividade antioxidante in vitro (IC50(DPPH)), o conteúdo total de compostos fenólicos (CTF) e flavonoides (CTFL) de chás (extratos aquosos) produzidos a partir da farinha do caule da Pereskia aculeata Miller, avaliando a influência do armazenamento sob congelamento nesses parâmetros. Destaca-se que os resultados apresentados neste estudo são inéditos na literatura. Os valores médios encontrados para IC50(DPPH), CTF e CTFL foram (589,34 ± 69,48 μg mL-1); (86,06 ± 16,37 mg EAG g-1) e (13,18 ± 3,56 mg ER g-1), respectivamente. Esses compostos fenólicos parecem ter grande participação no potencial antioxidante moderado desse tipo de chá. O congelamento dos extratos durante um período de três semanas não produziu alterações estatisticamente significativas. Entretanto, é provável que o armazenamento desse chá por um período superior provoque tais mudanças.

Chilean boldo (Peumus boldus Molina) is the boldo species most consumed around the world. Digestive and hepatobiliary disorders represent the main targets of its action. This work aims to characterize the volatile chemical composition, toxicological, and antioxidant potentials of the essential oils and teas of commercial samples of Chilean boldo packed on sachets [Group 1 (G1): five samples] or in plastic bags [Group 2 (G2): five samples]. Fifty-three compounds have been identified in the essential oils of commercial samples of Chilean boldo from Brazil, while only twelve compounds have been found in the volatile fraction of their infusions. Terpineol, 1,8-cineole, and p-cymene are the major compounds of essential oils. Terpineol is also the major compound of the volatile fraction of teas, followed by limonene dioxide. The presence in all samples of the chemical markers p-cymene, 1,8-cineole, ascaridole, and boldine suggests that they are genuine. The teas offer a better antioxidant capacity than essential oils, thereby indicating that antioxidant activity is concentrated in the non-volatile fraction of these herbs. All LD50 values estimated for the essential oils are below 200 ppm, thus indicating that the oils are highly cytotoxic. G1 and G2 appear to be very similar with respect to all the parameters analyzed. This similarity may indicate a single source for these products.

Background: Type 2 diabetes mellitus (T2DM) is a major risk factor for cardiovascular disease (CVD) development. The pharmacological treatment of T2DM can increase cardiovascular risk in diabetic patients. Carqueja (Baccharis trimera) is an antioxidant and hypoglycemic medicinal plant with promising action for T2DM non-pharmacological treatment. Objectives: The objective of this study is to investigate carqueja essential oil safety on the cardiovascular system of diabetic and non-diabetic rats. Materials and Methods: Four experimental groups were used to analyze the carqueja essential oil effects: control group (n = 5), carqueja-treated control group (n = 4), diabetic control group (n = 4), and carqueja-treated diabetic group (n = 5). T2DM was induced by hypercaloric diet followed by streptozotocin administration. Electrocardiogram parameters were used to analyze the alterations in the cardiovascular system. Results: Diabetic rats showed ventricular repolarization dysfunction with prolongation of QT and corrected QT intervals. The treatment increased ventricular repolarization duration in the control group. Conclusion: Carqueja essential oil treatment worsens ventricular repolarization in nondiabetic rats, increasing the arrhythmogenic risk.

Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, and then it was increased up to 160 °C at the rate of 10 °C min-1. The final temperature was kept for 10 minutes. 19 volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction, mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the formation of oxidative volatile compounds. The samples quercetin presented lower proportion of carbonyls with C6-C9.. The GC peak area data were used as an approach to estimate the relative content of each volatile compound and indicate that the samples treated with quercetin (p < 0.05) had significantly lower values for, 1-pentanol, 2,4-heptadienal, and 2,4-decadienal compared with those without antioxidants and treated with 5-CQA. GC/SNIFFING analysis revealed a smaller odor perception in the samples treated with 5-CQA compared to those without antioxidants. No odor was perceived in the heated samples treated with quercetin. These results indicate greater effectiveness of quercetin in delaying the formation of oxidative volatile compounds in soybean oils subjected to mild heating conditions. Apparently, biopolyphenols used in the present work showed good oxidative stability since no new volatile compound was detected in the heated samples treated with them.As alterações no perfil de compostos voláteis, após o aquecimento de óleo de soja refinado sem a adição de antioxidantes e tratado previamente com quercetina e ácido clorogênico (5-ACQ), foram investigadas através da CG/DIC, CG/EM e CG/SNIFFING. A temperatura de aquecimento do óleo foi de 20 °C no primeiro minuto e aumentada até 160 °C à taxa de 10 °C min-1. A temperatura final foi mantida por 10 minutos. Um total de 19 compostos voláteis foi identificado nas amostras aquecidas sem a adição de antioxidantes. As carbonilas de cadeia média predominaram na fração volátil. Cerca de 15 e 11 compostos voláteis foram detectados no óleo aquecido com adição prévia de quercetina e 5-ACQ, respectivamente. As amostras tratadas com quercetina mostraram uma menor proporção de carbonilas com esqueletos de carbono C6-C9. A composição estimada de compostos voláteis mostrou que amostras tratadas com quercetina tiveram valores significativamente (p < 0,05) menores para 1-pentanol, 2,4-heptadienal e 2,4-decadienal em comparação com as amostras sem antioxidantes adicionados e com as tratadas com 5-ACQ. A análise por meio de CG/SNIFFING revelou um número menor de odores em amostras tratadas com 5-ACQ em comparação àquelas sem tratamento algum. Nenhum odor foi percebido nas amostras aquecidas com adição prévia de quercetina. Estes resultados indicam uma maior efetividade da quercetina no retardamento do processo oxidativo em amostras de óleo de soja sujeitas a aquecimento a 160 °C ± 10 °C min-1 por 10 minutos . Aparentemente, os compostos fenólicos naturais usados neste trabalho mostraram boa estabilidade oxidativa, já que nenhum composto volátil novo foi detectado nas amostras aquecidas e tratadas com eles.

A fraction C 1 which was very rich in polysaccharides and did not contain sucrose was isolated from high molecular weight water-soluble material obtained from green coffee. After roasting, furfural was identified in fraction C 1 by means of headspace-GC/MS analysis. Roasting of the fraction C 1 clearly affected the arabino-galactan promoting a high loss of arabinose residues. We suggest that furfural found in fraction C 1 originates mainly from arabinogalactan, which, together with sucrose appears to be the major furfural precursor in roasted coffee

The chemical transformations of the volatile fractions of two different Brazilian honeys (cashew and marmeleiro) were monitored during storage under tropical conditions. Five systems, namely: 1 – fresh samples; 2 and 3 – samples heated for 3 and 6 months at 35 – 40 °C; 4 and 5 – samples kept under similar conditions to systems 2 and 3, but containing sodium metabisulphite, were tested. The transformations noted in the volatile fractions of these honeys could be mainly associated to acid or enzymatic hydrolysis of glycosides, volatilization, oxidation or esterification processes. The formation of furan derivatives, linalool derivatives and esters appears to be quite affected by the sodium metabisulphite. The concentrations of most powerful odorants increased during the storage (e.g.: benzenemethanol and isovaleric acid) or remained unchangeable (e.g.: vanillin, furfuryl mercaptan, 2-methoxyphenol).

Ont ete etablis dans cette etude le profil des acides caffeoylquiniques, feruloylquiniques et dicaffeoylquiniques dans vingt infusions d'herbes bresiliennes du commerce par l'utilisation d'une methode de chromatographie liquide a haute efficacite de phase reverse. Les herbes etudiees sont : « Alecrim », « Boldo », « Camomila », « Carqueja », « Cavalinha », « Cha preto », « Cha mate tostado », « Chapeude-couro », « Cidreira », « Erva-doce », « Espinheira-santa », « Ginkgobiloba », « Ginseng », « Guaco », « Hortela », « Pata-de-vaca », « Porangaba », « Quebrapedra », « Salvia » et « Sene ». L'acide 3-caffeoylquinique a ete retrouve dans 75 % des infusions (18 - 5 200 mg·kg -1 ), tandis que l'acide 5-caffeoylquinique a ete detecte dans 80 % de celles-ci (34 - 9 990 mg.kg -1 ). Les plus fortes concentrations de ces deux isomeres ont ete relevees dans le « Cha mate tostado ». La presence de l'acide 4-caffeoylquinique a ete constatee dans 55 % des herbes (23 -1 600 mg.kg -1 ), et ses plus importantes concentrations sont retrouvees dans le « Chapeu-de-couro » et la « Carqueja ». L'acide 4-feruloylquinique est present dans 35 % des infusions (51 - 1 800 mg.kg -1 d'herbe) alors que l'acide 5-feruloylquinique apparait a concurrence de 45 % (39 - 1 300 mg.kg -1 ). Malgre sa concentration peu importante (30 - 560 mg.kg -1 ), l'acide 3,5-dicaffeoylquinique est present dans 50 % des herbes. La distribution des autres isomeres dicaffeoylquiniques dans ces infusions s'est revelee faible. L'acide 3,4-dicaffeoylquinique est retrouve dans 20 % de ces infusions (190 - 1 700 mg.kg -1 ), tandis que l'acide 4,5-dicaffeoylquinique n'etait present que dans 15 % de ces herbes. De fortes teneurs de ce dernier isomere n'ont ete revelees que dans la « Salvia » (1 100 ± 270 mg.kg -1 ).

Volatiles of genipap fruit were isolated by both headspace and liquid-phase adsorptive chromatography and analysed by means of gas chromatography–flame ionization detection (GC–FID), GC–mass spectrometry (GC–MS) and GC–olfactometry (GC–O)/aroma extract dilution analysis (AEDA). A total of 52 volatiles were identified; among these, 32 were reported as genipap constituents for the first time. Thirty-seven volatiles were positively identified in genipap fruit aroma. Low-boiling esters predominated in the headspace fraction. Based on GC–O/AEDA, hexanoic, 2- and 3-methylbutanoic acids and the corresponding methylbutanoic esters were the most potent odorants in both fractions. Thus they might be related to the first odour impression of the fruit. Odorants with lower odour potencies, such as methyl hexanoate, methyl and ethyl octanoate and acetic and 2-methylpropanoic acids could have some additional effect on the fruit aroma. Vanillin, which was identified for the first time in this fruit, might also contribute to the overall genipap flavour. Copyright © 2006 John Wiley & Sons, Ltd.

Volatiles of the headspace and total aqueous extract from the rose apple fruit were investigated by gas chromatography (GC)–flame ionization detection, GC–mass spectrometry and GC–olfactometry/aroma extract dilution analysis O/AEDA). The headspace fraction was rich in low boiling compounds, while medium and high volatility components predominated in the total aqueous extract. GC–O/AEDA revealed that hexanal, 3-penten-2-one, hexanol, (Z)-3-hexen-1-ol, linalool, isovaleric acid, benzyl alcohol, 2-phenylethylalcohol and (E)-cinnamaldehyde were potent odorants contributing to the headspace aroma. Thus, they might be related to the first odour impression of the fruit. Other potent volatiles, such as caproic and phenylacetic acids, methyl-(E)-cinnamate and (E)-cinnamyl alcohol were identified in the total aqueous extract, only. These results indicated that some volatiles, with medium and high boiling points, might also contribute to the overall rose apple flavour. Besides them, volatiles with lower odour potency, such as 7-octen-4-ol, acetic acid, 2-octen-1-ol and cinnamic acid, could have some additional effect for the overall fruit aroma.

An investigation was carried out to identify the compounds responsible for the cambara honey aroma. Volatiles were isolated from the headspace or aqueous extract by adsorptive column chromatography, eluted with acetone and analysed by GC–FID, GC–O and GC–MS. Volatiles were separated on polar and non-polar phase columns. Phenylacetic acid, diethylene glycol and benzaldehyde were by far the most abundant volatile compounds in the aqueous extract, while benzaldehyde and benzonitrile predominated in the headspace fraction. Based on AEDA, benzaldehyde, 2,3-methybutanoic acid and benzonitrile were found to be the most potent odorants in both headspace and aqueous extract aromas. 2-Phenylethanol was only found in the headspace aroma. Phenyl-1,2-propanedione, benzoic and phenylacetic acid were odour-active compounds found only in the aqueous extract. Copyright © 2004 John Wiley & Sons, Ltd.

This work investigates the content of feruloylquinic (FQA), caffeoylquinic (CQA) and dicaffeoylquinic (diCQA) acids in the peel, pulp and seed of 22 tropical fruits from Brazil. 3-CQA, 4,5-diCQA and 4- and 5-FQA were not detected in any of the fruits analysed. Relatively small amounts of 4-CQA (4.0–48.7 mg kg−1) were found in the peel and/or pulp of seven of the fruits; only the peel of Artocarpus heterophyllus was significantly (p

A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, have been also identified. Fructose, glucose and sucrose are mainly originated from nectar. Oligosaccharides are mainly formed by trans-alpha-D-glucosylation reactions catalysed by honeybee alpha-D-glucosidase. The profile of carbohydrates can be useful for the identification of the brazilian region in which honey was produced and may also be useful for testing brazilian honey authenticity.

The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (Os compostos voláteis da fração "Headspace" de méis de assa-peixe foram adsorvidos pela técnica de cromatografia de adsorção, eluídos com acetona e analisados através da CG/DIC e CG/EM usando coluna polar de sílica fundida. Os compostos voláteis de baixo e médio ponto de ebulição predominaram na fração "headspace". Foi achada uma grande proporção de 3-penten-2-ona (80,5 ± 13,9 µg.kg-1) e benzaldeído (25,9 ± 4,2 µg.kg-1), enquanto o 2-penten-1-ol, o hexanoato de 3-hexenila, o octadecano e o ácido hexanóico (

Sixteen polycyclic aromatic hydrocarbons (PAHs) have been identified in Brazilian sugarcane spirits. Contamination sources are: sugarcane burn before harvest and petroleum derivatives. PAHs concentration in spirits produced from burned cane was about 2–3 times higher than those from unburned cane. Benzo(a)pyrene (BaP) is present at less than 1%, and therefore is not a representative marker of cachaca contamination by PAHs. Ethyl carbamate (EC) is produced during both fermentation and distillation. During distillation, cupric ions may catalyse the conversion of cyanide to EC. In discontinuous distillation, the use of the heart fraction for bottling cachaca considerably decreases its concentration. In the continuous process, in which there is no separation of distillate, it is highly recommended to couple cooling devices and reflux systems to the distillation column. Consumers are at a greater risk of EC exposure from cachaca than from any other spirit.

Free proline was significantly (p

Flavour precursors from water-soluble green coffee low molecular weight (B) and high molecular weight (C) fractions were investigated and the volatiles formed during roasting were identified by high resolution gas chromatography/mass spectrometry (HRGC/MS). Roasting promoted extensive degradation of trigonelline, sucrose and amino acids in fraction (B) and of arabinogalactan in fraction (C). The analyses of the roasted isolated fractions showed that furans are not only formed by sucrose degradation but also by arabinogalactan pyrolysis. Also, pyrazines appear to be mainly formed by pyrolysis of hydroxy amino acids from fraction (C). The results also showed that pyridine found in roasted coffee is not exclusively formed by trigonelline degradation but also by protein pyrolysis.

A sequential fractionation method to isolate water-soluble fractions of green Arabica coffee is described. Low- and high-molecular-weight fractions were obtained by treating the dried water extract with aqueous ethanol (80%, v/v). High-performance gel filtration chromatography was used to show some differences in molecular weight distribution between fractions. Flavour precursors were detected in both fractions. Arabinogalactan was the main polysaccharide found in the water-soluble high-molecular-weight fraction, together with large amounts of protein. Important flavour precursors such as sucrose, trigonelline and chlorogenic acid were detected in the low-molecular-weight fraction. A simple and rapid headspace method was developed to obtain the volatile profiles produced by the roasted fractions. Volatiles were immediately collected after roasting in a sealed tube and submitted to gas chromatography. The chromatographic profiles obtained showed considerable differences between fractions and revealed an important contribution to aroma formation.

Niacin (nicotinamide, nicotinic acid) interferes on homeostasis, DNA regulation, signaling and longevity. Nicotinic acid reduces synthesis of lipoproteins-apo-B and increases HDL. Its antilipemic action in liver produces: 1) inhibition of DGAT2, with decreased triacylglycerol synthesis, 2) downregulation of the b-chain of adenosine triphosphate synthase, leading to reduced HDL-apo-A-I catabolism. Nicotinic acid could increase redox potential in vascular endothelium. HM74A receptor activation in macrophages would be responsible for the release of prostaglandins, causing flushing in epidermis. HM74A agonists could assist in identifying antilipemic agents. Extended release niacin in combination with statin appears to protect cardiovascular system of patients with low HDL.

Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, and then it was increased up to 160 °C at the rate of 10 °C min –1 . The final temperature was kept for 10 minutes. 19 volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction, mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the formation of oxidative volatile compounds. The samples quercetin presented lower proportion of carbonyls with C 6 -C 9. . The GC peak area data were used as an approach to estimate the relative content of each volatile compound and indicate that the samples treated with quercetin (p < 0.05) had significantly lower values for, 1-pentanol, 2,4-heptadienal, and 2,4-decadienal compared with those without antioxidants and treated with 5-CQA. GC/ SNIFFING analysis revealed a smaller odor perception in the samples treated with 5-CQA compared to those without antioxidants. No odor was perceived in the heated samples treated with quercetin. These results indicate greater effectiveness of quercetin in delaying the formation of oxidative volatile compounds in soybean oils subjected to mild heating conditions. Apparently, biopolyphenols used in the present work showed good oxidative stability since no new volatile compound was detected in the heated samples treated with them.

The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (

Hashimoto's encephalopathy is an unusual condition that is associated with Hashimoto's thyroiditis. Myoclonus, epileptic seizures, dementia, and disturbances of consciousness are the most common features.We present an atypical case of Hashimoto's encephalopathy in a 33-year-old woman who presented with several brief and acute psychotic episodes. After treatment with steroids, there was an improvement in the patient's psychiatric symptoms and electroencephalogram, and antithyroglobulin antibody titers returned to normal levels.It is our opinion that Hashimoto's encephalopathy should be considered in the differential diagnosis of atypical psychosis, especially because this is a treatable syndrome. This is particularly important in patients with a previous history of thyroid disease, despite current normal thyroid function.

Gravimetric and Bailey-Andrew methods are tedious and provide inflated results. Spectrofotometry is adequate for caffeine analysis but is lengthy. Gas chromatography also is applied to the caffeine analysis but derivatization is needed. High performance liquid chromatography with ultraviolet detection (HPLC-UV) and reversed phase is simple and rapid for xanthine multianalysis. In HPLC-UV-gel permeation, organic solvents are not used. HPLC-mass spectrometry provides an unequivocal structural identification of xanthines. Capillary electrophoresis is fast and the solvent consumption is smaller than in HPLC. Chemometric methods offer an effective means for chemical data handling in multivariate analysis. Infrared spectroscopy alone or associated with chemometries could predict the caffeine content in a very accurate form. Electroanalytical methods are considered of low cost and easy application in caffeine analysis.