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Sample records for fruit flour passiflora

  1. Evaluation of the effects of passion fruit peel flour (Passiflora edulis fo. flavicarpa on metabolic changes in HIV patients with lipodystrophy syndrome secondary to antiretroviral therapy

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    Simone do Socorro Fernandes Marques

    Full Text Available ABSTRACT This study evaluated the effects of using passion fruit peel flour together with diet therapy and counseling in 36 patients with HIV lipodystrophy who were in an ambulatory clinic in a university hospital. The patients were divided into two groups. One received 30 g of passion fruit peel flour daily for 90 days and diet therapy counseling. The other group received only diet therapy counseling. The metabolic changes were analyzed before and after the intervention, with a significance level predetermined at p ≤ 0.05. The use of passion fruit peel flour was effective in reducing total cholesterol and triacylglycerides after 30 days. The concentrations of LDL-C decreased, while HDL-C increased in the blood of lipodystrophy patients after 90 days passion fruit peel flour treatment. No significant differences in food consumption were seen between groups. The use of 30 g of passion fruit peel flour for 90 days together with diet therapy counseling was effective in improving plasma concentrations of total cholesterol, LDL-C, HDL-C and triacylglycerides.

  2. Effect of a peel passion fruit flour (Passiflora edulis f. flavicarpa) extract on the labeling of blood constituents with technetium-99m and on the morphology of red blood cells

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    Rebello, Bernardo Machado; Moreno, Silvana Ramos Farias; Ribeiro, Camila Godinho; Neves, Rosane de Figueiredo; Fonseca, Adenilson de Souza da; Bernardo-Filho, Mario; Medeiros, Aldo da Cunha [Universidade Federal do Rio Grande do Norte (UFRN), Natal, RN (Brazil). Programa de Pos-graduacao em Ciencias da Saude]. E-mail: rebellobm@uol.com.br; Caldas, Luis Querino de Araujo [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Programa de Pos-Graduacao em Ciencias Medicas

    2007-09-15

    Passiflora edulis f. flavicarpa (maracuja) is a fruit consumed in Brazil and worldwide. Blood constituents labeled with technetium-99m (99mTc) are used in nuclear medicine. The effect of P. flavicarpa extract on the radiolabeling of blood constituents and on red blood cells morphology was evaluated. Blood samples from Wistar rats was incubated with P. flavicarpa extract. After that, the labeling of blood constituents with 99mTc was carried out. Samples of plasma and blood cells were precipitated with trichloroacetic acid to isolate the soluble and insoluble fractions of plasma and blood cells. The radioactivity in each fractions was counted and the percentage of radioactivity was determined. Blood smears were also prepared to morphological evaluation and perimeter/area ratio determination. P. flavicarpa extract altered (p<0.05) the fixation of {sup 99m}Tc on plasma proteins and the perimeter/area ratio of red blood cells. Substances present in P. flavicarpa extract could affect the labeling of blood constituents with {sup 99m}Tc acting in specific targets as membrane of red blood cells. (author)

  3. Effect of a peel passion fruit flour (Passiflora edulis f. flavicarpa extract on the labeling of blood constituents with technetium-99m and on the morphology of red blood cells

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    Bernardo Machado Rebello

    2007-09-01

    Full Text Available Passiflora edulis f. flavicarpa (maracuja is a fruit consumed in Brazil and worldwide. Blood constituents labeled with technetium-99m (99mTc are used in nuclear medicine. The effect of P. flavicarpa extract on the radiolabeling of blood constituents and on red blood cells morphology was evaluated. Blood samples from Wistar rats was incubated with P. flavicarpa extract. After that, the labeling of blood constituents with 99mTc was carried out. Samples of plasma and blood cells were precipitated with trichloroacetic acid to isolate the soluble and insoluble fractions of plasma and blood cells. The radioactivity in each fractions was counted and the percentage of radioactivity was determined. Blood smears were also prepared to morphological evaluation and perimeter/area ratio determination. P. flavicarpa extract altered (pPassiflora edulis f. flavicarpa (maracujá é um fruto consumido no Brasil e no mundo. O efeito de um extrato de farinha da casca de maracujá na marcação dos constituintes sangüíneos com tecnécio-99m e na morfologia de hemácias foi avaliado. Amostras de sangue de ratos Wistar, foram incubadas com extrato de P. flavicarpa. Em seguida, o procedimento de marcação de constituintes sangüíneos com Tc-99m foi realizado. Amostras de plasma e células sangüíneas foram separadas e alíquotas destas frações foram precipitadas com ácido tricloroacético para isolamento das frações solúvel e insolúvel do plasma e das células sangüíneas. A radiatividade em cada fração foi contada a porcentagem de radioatividade (%ATI foi calculada. Distensões sangüíneas foram também preparadas para avaliação morfológica e da relação perímetro/área de hemácias. O extrato de P. flavicarpa alterou a fixação do 99mTc nas proteínas plasmáticas e a relação perímetro/área das hemácias. Substâncias presentes no extrato de P. flavicarpa poderiam afetar a marcação de constituintes sangüíneos com 99mTc atuando em alvos

  4. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays.

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    Zeraik, Maria Luiza; Serteyn, Didier; Deby-Dupont, Ginette; Wauters, Jean-Nöel; Tits, Monique; Yariwake, Janete H; Angenot, Luc; Franck, Thierry

    2011-09-15

    The antioxidant activity of methanol extracts from Passiflora edulis and Passiflora alata pulp, and P. edulis rinds, healthy or infected with the passion fruit woodiness virus (PWV), was investigated using the oxidant activities of the neutrophil and the neutrophil granule enzyme myeloperoxidase (MPO), both playing key roles in inflammation. The reactive oxygen species produced by stimulated neutrophils were evaluated by lucigenin-enhanced chemiluminescence (CL) and the activity of purified MPO was measured by SIEFED (Specific Immunological Extraction Followed by Enzymatic Detection), a technique for studying the direct interaction of a compound with the enzyme. The rind extracts of P. edulis possessed higher and dose-dependent inhibitory effects on CL response and on the peroxidase activity of MPO than total pulp extracts from both passion fruit species. The quantification of isoorientin in the extracts showed a correlation with their antioxidant activity, suggesting the potential of P. edulis rinds as functional food or as a possible source of natural flavonoids.

  5. Initial development of passion fruit trees (Passiflora edulis f. flavicarpa, P. edulis f. edulis and P. alata grafted onto Passiflora cincinnata

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    Valdir Zucareli

    2014-10-01

    Full Text Available The present work aimed to evaluate the initial growth and leaf mineral levels in passion fruit trees (Passiflora edulis f. flavicarpa Deg., P. edulis f. edulis Sims. and P. alata Dryander grafted onto Passiflora cincinnata. To obtain seedlings, seeds were sown in plastic bags (500 mL and hypocotyl grafting was performed when seedlings reached the stage of two fully expanded leaves. Fifteen days after grafting, plants were transplanted to 10L pots filled with previously limed and fertilized soil. Each pot contained two plants and corresponded to one plot. For each commercial species studied as rootstock, experimental design was completely randomized, in 3x5 (plant type x time of harvest factorial arrangement, with four replicates of two plants per plot and five destructive harvests. Plant types were ungrafted P. cincinnata, ungrafted commercial passion fruit tree and commercial passion fruit tree grafted onto P. cincinnata. The first harvest was performed at 15 days after transplanting and the remaining ones at 14-day intervals (60, 74, 88, 102 and 116 DAS. At each harvest, the number of leaves per plant was counted, and leaf area, stem length, and stem, root, leaf and total dry matter were estimated. At the last harvest, the mineral composition (macro and micronutrients of plants was analyzed. In general, it was observed that grafting onto P. cincinnata did not interfere negatively with the initial development and mineral levels of commercial passion fruit trees, and this interference varied according to the used canopy.

  6. Histological analysis of pollen-pistil interactions in sour passion fruit plants (Passiflora edulis Sims).

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    Madureira, Hérika Chagas; Pereira, Telma Nair Santana; Da Cunha, Maura; Klein, Denise Espellet

    2012-08-01

    The success of sexual plant reproduction is directly influenced by specific interactions between the pollen and pistil. Light, fluorescence and scanning electron microscopy techniques were used to evaluate the steps of pollination in sour passion fruit plants (Passiflora edulis Sims). In the compatible interaction, pollen tubes grow through stigma projections towards the ovary. The pollen grain surface was found to be spheroidal and to consist of heteroreticulate exine with six colpi. Furthermore, analysis in vivo of pollen-pistil interactions indicated that stigmas of flowers 24 hours before anthesis are unable to discriminate compatible (genetically unrelated) and incompatible (genetically related) pollen grains. Taken together, these results provide insight into the cellular mechanisms underlying pollination in passion fruit plants.

  7. Molecular identification of a new begomovirus infecting yellow passion fruit (Passiflora edulis) in Colombia.

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    Vaca-Vaca, Juan Carlos; Carrasco-Lozano, Emerson Clovis; López-López, Karina

    2017-02-01

    The complete genome sequence of a bipartite begomovirus (genus Begomovirus, family Geminiviridae) infecting yellow passion fruit (Passiflora edulis) in the state of Valle del Cauca (Colombia) has been determined. The complete DNA-A and DNA-B components were determined to be 2600 and 2572 nt in length, respectively. The DNA-A showed the highest nucleotide sequence identity (87.2 %) to bean dwarf mosaic virus (M88179), a begomovirus found in common bean crops in Colombia, and only 77.4 % identity to passion fruit severe leaf distortion virus (FJ972767), a begomovirus identified infecting passion fruit in Brazil. Based on its sequence identity to all other begomoviruses known to date and in accordance with the ICTV species demarcation criterion for the genus Begomovirus (≥91 % sequence identity for the complete DNA-A), the name passion fruit leaf distortion virus is proposed for this new begomovirus. To our knowledge, this is the first report of a bipartite begomovirus affecting passion fruit in Colombia and the second report of a geminivirus affecting this crop worldwide.

  8. GENETIC DIVERGENCE AMONG Passiflora cristalina Vanderpl & Zappi. GENOTYPES BASED ON FLOWER AND FRUIT CHARACTERISTICS

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    GREICIELE FARIAS DA SILVEIRA

    Full Text Available ABSTRACT This study aimed to evaluate the genetic divergence among Passiflora cristalina genotypes and quantify the relative contribution of 30 flower and fruit characteristics, seeking to support the preservation and characterization of genetic resources of the species for preservation and use in future breeding programs. We evaluated 150 fruit and 150 flowers collected in 15 genotypes with naturally occurring in the municipality of Alta Floresta, MT. The characterization of genotypes was performed through 30 morphological characteristics of flowers and fruits, 21 of these for flower and 9 for fruit. Data were evaluated using the principal components and cluster methods obtained by UPGMA method from the similarity matrix (Euclidian mean distance, using the Genes software. By principal component analysis, it has been found that the first three components have absorbed 52.11% of the accumulated variation. The characteristics that most contributed to the discrimination of genotypes were fresh fruit weight, stigma length, length of corona filaments, fruit width, petal width and pulp weight, which are more responsive for the selection of P.cristalina genotypes. Smaller contributions to diversity were obtained from anther width, bract width and fruit length. The smallest contributions for diversity were obtained from the following characteristics: anther width, bract width and fruit length. Through UPGMA clustering method, it was found that there is a large genetic divergence among genotypes analyzed because all genotypes were grouped with over 50% of dissimilarity. This study identified genotypes 4, 5 and 9 as the most divergent and therefore the most suitable for breeding in future breeding programs and genetic conservation of the species.

  9. Heterologous primer transferability and access to microsatellite loci polymorphism in ‘somnus’ passion fruit tree (Passiflora setacea DC

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    Douglas de Almeida Pereira

    2015-09-01

    Full Text Available Primer pairs that access microsatellite loci, initially constructed through the genome of Passiflora edulis Sims flavicarpa and P. alata, were tested concerning their ability to access microsatellite loci in ‘somnus’ passion fruit tree (P. setacea individuals. Seven out of the thirty one primer pairs tested were able to access DNA polymorphism in the genome of this wild Passiflora species, by evaluating six natural populations, located in a transition area between the biomes Caatinga and Cerrado, in the state of Bahia, Brazil. The number of alleles/loci was small, oscillating from 1 to 4. The average heterozygosity observed per locus in all populations ranged from 0.13 to 0.40. There was transference of heterologous microsatellite primer pairs from the Passiflora genus to ‘somnus’ passion fruit tree, constituting a new set of primers that access random co-dominant locus in this species, useful for conservationist purposes and pre-improvement of ‘somnus’ passion fruit tree.

  10. Analysis of passion fruit rinds (Passiflora edulis: isoorientin quantification by HPTLC and evaluation of antioxidant (radical scavenging capacity

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    Maria Luiza Zeraik

    2012-01-01

    Full Text Available The content of isoorientin in passion fruit rinds (Passiflora edulis fo. flavicarpa O. Degener was determined by HPTLC (high performance thin layer chromatography with densitometric analysis. The results revealed a higher amount of isoorientin in healthy rinds of P. edulis (92.275 ± 0.610 mg L-1 than in rinds with typical symptoms of PWV (Passion fruit Woodiness Virus infection (28.931 ± 0.346 mg L-1. The HPTLC data, allied to assays of radical scavenging activity, suggest the potential of P. edulis rinds as a natural source of flavonoids or as a possible functional food.

  11. Analysis of Passion Fruit rinds (Passiflora edulis): Isoorientin quantification by hptlc and evaluation of antioxidant (radical scavenging) capacity

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    Maria Luiza Zeraik; Yariwake,Janete H.; Jean-Noël Wauters; Monique Tits; Luc Angenot

    2012-01-01

    The content of isoorientin in passion fruit rinds (Passiflora edulis fo. flavicarpa O. Degener) was determined by HPTLC (high performance thin layer chromatography) with densitometric analysis. The results revealed a higher amount of isoorientin in healthy rinds of P. edulis (92.275 ± 0.610 mg L-1) than in rinds with typical symptoms of PWV (Passion fruit Woodiness Virus) infection (28.931 ± 0.346 mg L-1). The HPTLC data, allied to assays of radical scavenging activity, suggest the potential ...

  12. Embryo sac development in yellow passion fruit Passiflora edulis f. flavicarpa (Passifloraceae

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    Margarete Magalhães de Souza

    2002-01-01

    Full Text Available The yellow passion fruit, Passiflora edulis f. flavicarpa, is one of the most important Brazilian fruit crops. It is an allogamous, diploid, and self-incompatible species. It has hermaphrodite, solitary flowers, located in the leaf axils and protected by leaf bracts. The flower has an androgynophore, which is a straight stalk supporting its reproductive parts. There are usually five anthers, located at the tip of each of the five filaments. The ovary is borne just above the filaments, at the top of the androgynophore; there are three styles that are united at their base, and at the top there are three stigmas. The objective of this research was to observe embryo sac development in yellow passion flowers. Ovaries at different stages of development were fixed in FAA (formalin, acetic acid and alcohol solution, hydrated, stained with Mayer’s hemalum, and dehydrated. Ovules were cleared by using methyl salicylate, mounted on slides, and observed through a confocal scanning laser microscope. The yellow passion fruit ovule is bitegmic, crassinucellate, and anatropous, and its gametophyte development is of the Polygonum type. After meiosis, functional megaspores under go three successive mitotic divisions, resulting in an eight-nucleate megagametophyte: the egg apparatus at the micropylar end, two polar nuclei at the cell center, and three antipodals at the chalazal end. The egg apparatus is formed by an egg cell and two synergids, each with a filiform apparatus. The mature embryo sac has an egg cell, two synergids, two polar nuclei, and three antipodes, as has been described for most angiosperms.

  13. Passiflora tarminiana fruits reduce UVB-induced photoaging in human skin fibroblasts.

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    Bravo, Karent; Duque, Luisa; Ferreres, Federico; Moreno, Diego A; Osorio, Edison

    2017-03-01

    Skin aging is a complex process that is strongly affected by UV radiation, which stimulates the production of reactive oxygen species (ROS) in the epidermis and dermis and subsequently causes skin damage. Among the major consequences are increased collagen degradation and reduced collagen synthesis. Previous reports have demonstrated the beneficial effects of polyphenols for healthy skin. Passiflora tarminiana Coppens & V.E. Barney, a species of the Passifloraceae family, is widely distributed in South America and is rich in flavonoids. We show that UVB radiation increases metalloproteinase 1 (MMP-1) and reduces procollagen production in human dermal fibroblast (HDF) cells in a dose- and time-dependent manner. We examined the antioxidant and antiaging effects of the extract and fractions of P. tarminiana fruits. The fractions showed high polyphenol content (620mg EAG/g) and antioxidant activity, as measured by ORAC (4097μmol ET/g) and ABTS (2992μmol ET/g) assays. The aqueous fraction drastically inhibited the collagenase enzyme (IC50 0.43μg/mL). The extract and fractions presented photoprotective effects by reducing UVB-induced MMP-1 production, increasing UVB-inhibited procollagen production, and decreasing ROS production after UVB irradiation in HDF. Finally, the polyphenol contents of the extracts and fractions from P. tarminiana were analyzed by HPLC-DAD-ESI-MS(n), and procyanidins and glycosylated flavonoids were identified. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. Development of pollen grain in yellow passion-fruit (Passiflora edulis f. flavicarpa; Passifloraceae

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    Margarete Magalhães de Souza

    2000-06-01

    Full Text Available To clarify events occurring during pollen grain formation in yellow passion-fruit (Passiflora edulis f. flavicarpa, floral buds were collected at different stages of development. After bracket, petal and sepal removal the anthers were fixed, dehydrated, embedded in paraffin wax, sectioned at 10 mum and after differential dying with safranin O and fast green, mounted in Canada balsam and observed under optical microscope. Formation of the male gamete followed the normal pattern for angiosperms. Observation covered final sporogenic mass phase up to pollen grain formation; microsporangium tissue modifications were also observed. Microsporogenesis was characterized by sporogenic tissue differentiation in microsporic mother cells, followed by meiosis and resulting in tetrads. Microgametogenesis began with callose microspore release, subsequent mitosis, in addition to radial and tangential tapetum wall degradation, parietal layer compression nearer to the tapetum and endothecium widening, terminating in mature pollen grain formation.Visando elucidar os processos que ocorrem durante a formação dos grãos de pólen em maracujá amarelo (Passiflora edulis f. flavicarpa, foram coletados botões em diferentes estádios de desenvolvimento. As anteras foram desidratadas, embebidas em parafina, cortadas a 10 mm e, após a coloração diferencial com safranina e verde rápido, montadas em bálsamo do Canadá e observadas sob microscópio óptico. A formação do gameta masculino seguiu padrão normal para angiospermas. A observação foi iniciada na fase final de massa esporogênica indo até a formação do grão de pólen, tendo sido também observadas as modificações ocorridas nos tecidos do microsporângio. A microsporogênese foi caracterizada pela diferenciação do tecido esporogênico em células-mãe de micrósporos, passando por meiose e resultando em tétrades. A microgametogênese iniciou-se com a liberação dos micrósporos da calose, os

  15. Caracterização de frutos e sementes em acessos de maracujá silvestre (Passiflora foetida L. Characterization of fruits and seeds of wild passion fruit (Passiflora foetida L..

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    W.S. Soares

    2011-01-01

    Full Text Available A espécie Passiflora foetida L.é uma trepadeira exótica cujas folhas e frutos possuem propriedades medicinais. No Brasil, a erva é utilizada na forma de extratos ou emplastros para erisipelas e doenças de pele com inflamação. O objetivo deste trabalho foi caracterizar cinco acessos de Passiflora foetida L. baseados em 17 descritores morfológicos O experimento foi conduzido em casa de vegetação em delineamento inteiramente ao acaso, com 15 repetições por genótipo. As variáveis analisadas foram cor da casca do fruto, formato do fruto, comprimento do fruto, diâmetro do fruto, massa fresca do fruto, comprimento do pedicelo, cor da polpa do fruto, espessura da casca, acidez titulável, sólidos solúveis, potencial hidrogeniônico, razão sólidos solúveis/ acidez titulável, comprimento da semente, diâmetro da semente, espessura da semente, massa fresca das sementes e o número de sementes por fruto. Os dados foram submetidos à análise de variância e teste de médias pelo teste Tukey a 5% de probabilidade. Houve diferença significativa pelo teste F a 5% de probabilidade, entre os genótipos para quase todas as características com exceção da espessura da casca, massa fresca do fruto, comprimento da semente e massa fresca das sementes. A característica que apresentou maior variação foi o teor de sólidos solúveis. E entre os genótipos, o acesso 5 foi o que apresentou as maiores médias pelo teste de Tukey a 5% de probabilidade, em todas as características analisadas, podendo ser utilizado em programas de melhoramento da espécie.The species Passiflora foetida L. é an exotic vine, which leaves and fruit have medicinal properties. In Brazil, the herbis used in the form of extracts or poultices for erysipelas and skin diseases with inflammation. The aim of this study was to characterize five Passiflora foetida L. accessions based on 17 morphological descriptors The experiment was conducted in a greenhouse in a completely

  16. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.

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    Ozcan, Mehmet Musa; Arslan, Derya; Gökçalik, Harun

    2007-12-01

    The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals.

  17. Morphology and viability of pollen grains from passion fruit species (Passiflora spp.

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    Taliane Leila Soares

    2013-12-01

    Full Text Available The characterization and viability of pollen grains are useful tools to guide crosses in breeding programs. The objective of this study was to describe the morphological patterns and viability of pollen grains from five accessions of Passiflora edulis f. flavicarpa O. Deg. and five accessions of Passiflora setacea DC. Pollen morphology descriptions were made using light microscopy and scanning electron microscopy, whereas the viability analysis was performed by in vitro germination and histochemical analysis (Lugol's solution and 2,3,5-triphenyltetrazolium chloride. Pollen grains assessed for germination were inoculated in culture medium containing Ca(NO3.4H2O (0.03%, Mg(SO4.7H2O (0.02%, KNO3 (0.01%, H3BO3 (0.01%, sucrose (15% and agar (0.8%. Although P. edulis and P. setacea showed the same shape and type of pollen aperture, the two differed in terms of their morphology and exine ornamentation pattern. In vitro analysis showed that one of the P. edulis f. flavicarpa accessions (designated BGP 330 presented the highest germination rate (53.98% and longest pollen tube (2.18 mm. The histochemical analysis overestimated pollen viability when compared with the in vitro results. The results of this study contribute to the breeding of Passiflora species by increasing the understanding of their morphology and pollen grain viability.

  18. Effects of different concentrations of passion fruit peel (Passiflora edulis on the glicemic control in diabetic rat

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    Jocelem Mastrodi Salgado

    2010-09-01

    Full Text Available Diabetes mellitus, an endocrine disorder, is the major cause of morbidity in developing countries, and it is considered the fourth leading cause of death worldwide. The conventional therapy for diabetes is insulin treatment. The peel of the Passion fruit is rich in fiber and prevents the absorption of carbohydrates, and thus can control and reduce the blood sugar rate. The objective of this study was to analyze the effect of the passion fruit peel flour on the glicemia of diabetic rats, as well as to study the probable action mechanisms. Wistar rats were used in the experiment and were offered the flours of the passion fruit peel in three concentrations: 5, 10, and 15%, and a casein diet as control. The most significant effect on the reduction of the glicemic rate was obtained with the 5% diet. The best values of hepatic glycogen were found in the 5 and 10% diets. The results of this study suggest that the 5% passion fruit flour diet was the one that provided the best reduction of blood glucose levels (59% and the higher increase of the hepatic glycogen level (71%. The conversion of blood glucose into hepatic glycogen was considered the probable action mechanism involved.

  19. In vitro pollen germination and pollen viability in passion fruit (Passiflora spp.

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    Taliane Leila Soares

    2013-12-01

    Full Text Available The use of Passiflora species for ornamental purposes has been recently developed, but little is known about pollen viability and the potential for crossing different species. The objective of this study was to evaluate the pollen viability of six Passiflora species collected from different physiological stages of development through in vitro germination and histochemical analysis using dyes. The pollen was collected in three stages (pre-anthesis, anthesis and post-anthesis. Three compositions of culture medium were used to evaluate the in vitro germination, and two dyes (2,3,5-triphenyltetrazolium chloride, or TTC, and Lugol's solution were used for the histochemical analysis. The culture medium containing 0.03% Ca(NO3 4H2O, 0.02% of Mg(SO4 .7H2O, 0.01% of KNO3, 0,01% of H3BO3, 15% sucrose, and 0.8% agar, pH 7.0, showed a higher percentage of pollen grains germinated. Anthesis is the best time to collect pollen because it promotes high viability and germination. The Lugol's solution and TTC dye overestimated the viability of pollen, as all accessions showed high viability indices when compared with the results obtained in vitro.

  20. Avaliação de populações de maracujazeiro-doce (Passiflora alata Curtis obtidas de polinização aberta Evaluation of sweet passion fruit (Passiflora alata Curtis populations obtained by open polinization

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    Moisés Rodrigues Martins

    2003-04-01

    Full Text Available Catorze características agronômicas de cinco populações de maracujazeiro-doce (Passiflora alata Curtis foram avaliadas em Jaboticabal-SP, no período de abril de 2000 a março de 2001. Número de frutos por planta (NF, número de sementes/fruto (NS, massa do fruto (MF e produção (PRO foram caracteres que apresentaram os mais elevados índices de variabilidade entre plantas, possibilitando, assim, a seleção de plantas superiores quanto a estes caracteres. Médias dos caracteres produção (PRO, número de frutos/planta (NF, espessura da casca (EC, número de sementes/fruto (NS e rendimento em polpa (%P, analisadas pelo teste de Tukey, a 5% de probabilidade, não apresentaram diferença significativa entre as populações. Observou-se considerável variabilidade entre plantas e baixa variabilidade entre as populações nestes caracteres.Fourteen horticultural characteristics of five sweet passion fruit (Passiflora alata Curtis populations were evaluated in Jaboticabal-SP, from April 2000 to March 2001. A considerably high variability among plants and low among populations was observed for these characters. The number of fruits per plant (NF, number of seeds/fruit (NS, fruit mass (MF and production (PRO were the characters with the highest levels of variability among plants, thus, allowing then for the selection of superior plants for these characters. Averages of production (PRO, number of fruits/plant (NF, rind thickness (EC, number of seeds/fruit (NS and pulp yield (%P, compared by the Tukey test at 5% probability, did not present significant differences among the populations.

  1. Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.

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    Parry, John; Su, Lan; Moore, Jeffrey; Cheng, Zhihong; Luther, Marla; Rao, Jaladanki N; Wang, Jian-Ying; Yu, Liangli Lucy

    2006-05-31

    Seed flours from black raspberry, red raspberry, blueberry, cranberry, pinot noir grape, and chardonnay grape were examined for their total fat content, fatty acid composition, total phenolic content (TPC), total anthocyanin content (TAC), radical scavenging capacities against the peroxyl (ORAC) and stable DPPH radicals, chelating capacity against Fe(2+), and antiproliferative activities using the HT-29 colon cancer cell line. Significant levels of fat were detected in the fruit seed flours and their fatty acid profiles may differ from those of the respective seed oils. Cranberry seed flour had the highest level of alpha-linolenic acid (30.9 g/100 g fat) and the lowest ratio of n-6/n-3 fatty acids (1.2/1). The ORAC value of the chardonnay seed flour was 1076.4 Trolox equivalents mumol/g flour, and its TPC was 186.3 mg gallic acid equivalents/g flour. These values were 3-12 times higher than the other tested fruit seed flours. Furthermore, the ORAC value was significantly correlated to the TPC under the experimental conditions (P seed flours also differed in their TAC values and Fe(2+)-chelating capacities. In addition, black raspberry, cranberry, and chardonnay grape seed flour extracts were evaluated for their antiproliferative effects using HT-29 colon cancer cells. All three tested seed flour extracts significant inhibited HT-29 cell proliferation. The data from this study suggest the potential of developing the value-added use of these fruit seed flours as dietary sources of natural antioxidants and antiproliferative agents for optimal human health.

  2. Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa during storage

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    Delcio Sandi

    2004-06-01

    Full Text Available Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC and refrigeration (5±1ºC for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.Foi estudada a variação dos valores "L", "a" e "b" do sistema de Hunter, dos teores de glucose, frutose e sacarose, e da concentração de quatro compostos voláteis (butirato de etila, caproato de etila, butirato de hexila e caproato de hexila e furfural, em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa submetido à pasteurização (75ºC/60 s, 80ºC/41 s e 85ºC/27 s, durante o armazenamento a temperatura ambiente (25±5ºC e refrigerada (5±1ºC por 120 dias. Enquanto os teores de sacarose diminuíram, aqueles de glucose e frutose aumentaram significativamente. Os valores "L" e "b" apresentaram comportamento semelhante, com tendência a diminuir ao longo do tempo, inversamente ao valor "a". As concentrações dos compostos voláteis também diminuíram, exceto para o furfural. A pasteurização a 85ºC/27 s proporcionou as menores alterações nas características estudadas, enquanto aquela à 75ºC/60 s foi a mais prejudicial. O armazenamento sob refrigeração apresentou

  3. ANTAGONISMO IN VITRO DE Trichoderma harzianum Rifai SOBRE Fusarium oxysporum Schlecht f. sp passiflorae EN MARACUYÁ (Passiflora edulis Sims var. Flavicarpa DEL MUNICIPIO ZONA BANANERA COLOMBIANA ANTAGONISM IN VITRO OF Trichoderma harzianum Rifai AGAINST Fusarium oxysporum Schlecht f. sp passiflorae IN PASSION FRUIT (Passiflora edulis Sims var. Flavicarpa FROM COLOMBIAN BANANERA ZONE MUNICIPALITY

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    Reinel José Fernández Barbosa

    2009-06-01

    Full Text Available Fusarium oxysporum Schlecht f. sp passiflorae causa la marchitez del maracuyá (Passiflora edulis Sims var. Flavicarpa, afectando su rendimiento. En la búsqueda de alternativas para su control se realizó la presente investigación con el objetivo de determinar la capacidad antagónica de 6 aislamientos de Trichoderma harzianum sobre dicho patógeno. Se evaluaron 3 aislamientos comerciales (TCC-001, TCC-005 y TCC-006 y 3 aislamientos nativos de suelo cultivado con palma de aceite en el Centro de Investigación Caribia de Corpoica (TCN-009, TCN-010, TCN-014. Se hizo la prueba in vitro empleando la técnica de cultivo dual en platos Petri con Agar Sabouraud. Se evaluó competencia por nutrientes y espacio, micoparasitismo y porcentaje de inhibición del crecimiento radial (PICR, por 10 días a 28 ºC. Se estableció un diseño completamente aleatorio, con 13 tratamientos y 3 repeticiones. Todos los aislamientos de T. harzianum superaron en crecimiento a F. oxysporum con radios de de 7,42 cm en cultivo dual. Mientras que el patógeno mostró un radio de 1,99 cm. TCN-009 y TCC-006 expresaron los mejores radios al crecer 4 veces mas rápido que F. oxysporum y reducir 3 veces menos el RCP con respecto al testigo, sin diferencias significativas entre estos tratamientos (P=0,0001; además, produjeron el mayor PICR a los 10 días con valores de 64,61 y 65,91%, respectivamente. No hubo diferencias significativas al comparar los aislamientos comerciales y nativos; sin embargo, por la naturaleza autóctona TCN-009, resulta ser a nivel in vitro, el aislamiento mas promisorio en el biocontrol de F. oxysporum por hallarse en condiciones agroclimáticas similares en la Zona Bananera Colombiana.Fusarium oxysporum Schlecht f. sp passiflorae cause withering of the passion fruit (Passiflora edulis Sims var. Flavicarpa, affecting their performance. In the search of alternatives for its control was carried out the present investigation with the objective of

  4. Characterization of the mechanical properties of the sweet passion fruit (Passiflora ligularis Juss.

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    Jorge Armando Linares

    2013-08-01

    Full Text Available The sweet passion fruit figures prominently among the fruits exported by Colombia. The fruit is an ovoid berry with a thick and brittle peel that changes from green to bright yellow, depending on the degree of maturity. The weight of the fruit is 113 grams on average and about 60% of the fruit is edible. The sweet passion fruit is harvested manually. During the harvest and the subsequent handling and transport to the places of packaging and marketing, the fruit is subjected to multiple loads which may cause deterioration in different ways, resulting in significant product losses. Rheological tests were performed (unidirectional compression, puncture and shear in order to determine the mechanical response of the fruit to the forces exerted on it during harvest and post-harvest handling. The tests were performed using a texture analyzer (TA.XT Plus of Stable Micro Systems®. For each type of rheological test, the specific conditions of the shape and size of the probe, and the speed and depth of penetration were defined. The tests were carry out with 35 fruits, with and without the polyethylene mallalon, at fruit maturity stages 4 and 5. It was found that the firmness of the fruits in the unidirectional compression, longitudinal direction and with a degree of maturity 4, was 117.4 N, similar to that found for the transversal direction but using "mallalón". Under these conditions, the contact stresses should not exceed 600 kPa, while the force required for a transversal shearing of the skin of the fruit was 43.8 N. The mechanical behavior of the sweet passion corresponds to a viscoelastic, anisotropic and variable material

  5. Yield of albedo flour and pectin content in the rind of yellow passion fruit

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    Eliana Monteiro Soares de Oliveira

    2012-09-01

    Full Text Available In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The mesocarp was thiner in small ripe fruits, but it did not change with fruit shape. Pulp yield was higher in ripe fruits, and it was not influenced by shape and size of fruits. It was concluded that the content of albedo flour can account for 3.9% of the weight of processed fruits, whereas the amount of pectin powder can account for up to 0.9% of the fruit weight.

  6. Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis peel

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    Yuh Shan Wong

    2014-09-01

    Full Text Available Background. As a by-product of tropical fruit juice industry, passion fruit peel is a valuable functional food. It is rich in antioxidants. To determine its potential antioxidant properties of passion fruit peel, this study aimed to evaluate the effect of extraction conditions on total phenolic content and antioxidant activity. Methods. The extraction conditions were selected from different percentages of ethanol (0-100%, v/v, extraction times (60-300 min, and extraction temperatures (25-60°C that based on the optimal percentage of DPPH radical scavenging activity. The selected extraction condition was applied for further determination of total phenolic content (TPC of the passion fruit peel extract using Folin-Ciocalteu reagent assay, while the antioxidant activities were evaluated using DPPH and ABTS radicals scavenging assays, ferric reducing antioxidant power (FRAP, and β-carotene bleaching (BCB assay. The best extraction conditions were 40% ethanol, 60 min extraction time, and extraction temperature of 30°C. Results. The chosen extraction conditions have contributed to the high TPC and antioxidant activity of passion fruit peel. The levels of antioxidant activity obtained from the passion fruit peel were also lower compared to BHA and α-tocopherol. Positive correlations were observed between TPC and antioxidant activities as assessed by DPPH, ABTS, FRAP, and BCB assays. Conclusion. As a waste of passion fruit consumption or by-product of fruit juice industry, its peel could be considered as a potential source of natural antioxidant for possible functional food and industrial applications.

  7. Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber

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    Judita ČERNIAUSKIENĖ

    2014-06-01

    Full Text Available It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF, acid dietary fiber (ADF, acid detergent lignin (ADL and water-soluble carbohydrates (WSC contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL was accumulated in C. maxima ‘Kroshka’ pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber.

  8. Enxertia de maracujazeiro-azedo em estacas herbáceas enraizadas de espécies de passifloras nativas Grafting of passion fruit on rooted-herbaceous cuttings of wild passiflora species

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    Renata da Costa Chaves

    2004-04-01

    Full Text Available As doenças provocadas por patógenos do solo em maracujazeiro constituem-se em um dos principais problemas para essa cultura no Brasil. Uma das alternativas de controle dessas doenças seria a utilização de porta-enxertos resistentes. Várias espécies de passifloras nativas vêm apresentando resistência a essas doenças, mas a utilização destas como porta-enxertos oriundos de sementes tem sido dificultada pelas diferenças de diâmetro entre o porta-enxerto e o enxerto da espécie comercial, o que não aconteceria caso fossem utilizadas as estacas herbáceas como porta-enxerto. No presente experimento, utilizaram-se estacas herbáceas retiradas da parte mediana de ramos de plantas de Passiflora setacea (acesso EC-PS 1, P. nitida (acesso EC-PN 1, P. caerulea (acesso EC-PC 1, P. actinia (acesso EC-PA 1 e de um híbrido F1 entre P. setacea x P. edulis f. flavicarpa comercial e tratadas com ácido naftaleno acético (ANA a 500 mg/L e mantidas em câmaras de nebulização. As enxertias do tipo "garfagem lateral no topo" foram efetuadas aos 40; 55 e 70 dias após a coleta e plantio das estacas, utilizando garfos de uma única planta de maracujazeiro-azedo. As avaliações foram efetuadas aos 145 e 150 dias após o plantio das estacas, determinando-se a porcentagem de pegamento da enxertia e de enxertos brotados e o comprimento do broto do enxerto. A produção de mudas por enxertia em estacas herbáceas enraizadas de Passiflora nitida e do híbrido F1 (P. setacea x P. edulis f. flavicarpa foi tecnicamente viável.The soil born diseases cause expressive losses in passion fruit crops in Brazil. The use of resistant rootstocks is an alternative to control these diseases. Several wild species of Passifloraceae have presented resistance to soil born pathogens, but their utilization as rootstock from seeds has been limited mainly by differences of thickness between the rootstock and the graft of the commercial cultivars. These limitations could be

  9. Acceptability of Canistel (Lacuma Nervosa A.DC Fruit Flour in Making Cookies

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    Delia A. Paragados

    2014-02-01

    Full Text Available This experimental research determined the acceptability in terms of appearance, aroma, texture, flavor and general acceptability of canistel (Lacuma nervosa A. DC fruit flour in different proportions in making cookies. This study was conducted in December 2011 at West Visayas State University – Calinog Campus, Calinog, Iloilo. Five treatments were used in the study – four of them utilized canistel fruit flour at various proportions and one treatment was used as the control group which utilized all purpose flour. The respondents of the study were the 15 faculty and staff, 15 Food Technology and BSHRM students of WVSU - Calinog Campus, and 15 housewives at Brgy. Simsiman, Calinog, Iloilo who were selected through purposive sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Five Point Hedonic Scale. There were five treatments replicated three times. The statistical tools used were the means, standard deviation, One – Way Analysis of Variance, and the LSD. The .01 alpha level was used as the criterion for acceptance or rejection of the null hypotheses. The study revealed that cookies prepared using all treatments were “liked very much” in terms of appearance, aroma, texture, flavor and general acceptability. While cookies with 100% all - purpose flour were liked moderately by the evaluators. These results led to the conclusion that there is a significant difference that existed in the level of acceptability of canistel fruit flour in making cookies in terms of aroma, texture, flavor and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of canistel fruit flour in making cookies in terms of appearance, therefore the null hypothesis is accepted.

  10. Caracterização fenotípica de três seleções de maracujazeiro-roxo (Passiflora edulis Sims Phenotypic characterization in three selections of purple passion fruit (Passiflora edulis Sims

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    Laura Maria Molina Meletti

    2005-08-01

    Full Text Available O interesse pelo cultivo do maracujazeiro-roxo vem crescendo no centro-sul do País, visando à exportação. Observa-se um número significativo de formas selvagens, nativas, compatíveis entre si, propagadas por sementes de polinização aberta, ampliando a variabilidade natural da fruteira. Com o objetivo de identificar cruzamentos com características comerciais desejáveis e disponibilizar sementes de matrizes selecionadas aos produtores, foram realizados estudos de caracterização agronômica, morfológica e citogenética, envolvendo seleções do Banco de Germoplasma de Passifloras do IAC, denominadas 'Roxinho-Miúdo', 'Paulista' e 'Maracujá-Maçã'. Durante duas safras consecutivas, foram analisados cerca de 350 flores e 150 frutos de cada seleção. A maior amplitude de variação ocorreu na massa e no tamanho dos frutos (de 21 a 193 g por fruto, seguidos pelo teor de sólidos solúveis (de 15,2 a 21,4º Brix, produção por planta (11,5 a 30,8 kg e número de sementes por fruto (de 39 a 261 sementes. A viabilidade polínica variou de 77 a 94,5%, enquanto o teste de germinação do pólen em ágar apresentou índices de 65,5 a 86%, contribuindo para o diferencial em produtividade observado. Todas as seleções apresentaram características comerciais desejáveis. 'Roxinho-Miúdo' possui fruto redondo, pequeno, com 4 cm de diâmetro, doce e de coloração roxo-intensa, adequando-se à preferência internacional. A seleção 'Paulista' apresentou frutos ovais, destacando-se pela dupla finalidade, podendo atender também à agroindústria. O 'Maracujá-Maçã' distinguiu-se pelo maior tamanho, formato arredondado e casca rosada, apto para um segmento diferenciado de mercado, que comercializa frutas por unidade e privilegia a qualidade.The interest in purple passion-fruit production is becoming higher in southeast of Brazil, aiming exportation. There are some wild, different native types with high variability due open pollination that

  11. Identificación del Principal Pigmento Presente en la Cáscara del Maracuyá Púrpura (Passiflora edulis Identification of the Main Pigment Present in the Skin of the Purple Passion Fruit (Passiflora edulis

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    Luis S Díaz

    2006-01-01

    Full Text Available El objetivo de este trabajo es la identificación del principal pigmento presente en la cáscara del maracuyá púrpura (Passiflora edulis. La cáscara del maracuyá púrpura se trató con la mezcla metanol/HCl 0.01%. El extracto se analizó mediante cromatografía y posteriormente se determinaron los valores Rf por cromatografía sobre papel y de silicagel. El pigmento se sometió a hidrólisis ácida con HCl 2M que permitió la separación del azúcar de la antocianidina. La identificación de la antocianidina se realizó en forma indirecta mediante hidrólisis alcalina con Ba(OH2 al 20%. El azúcar se determinó comparando su valor Rf determinado sobre papel Whatman Nº 1 y comparados con los señalados en la literatura. El pigmento se identificó aplicando las expresiones que relacionan: máx. antociano - máx. antocianidina y la que relaciona A/A = (A 440/Amáx. antocianidina x 100. Se concluye que el pigmento presente en la cáscara del maracuyá es el 3 monoglucósido de la malvidina.The objective of the present study was the identification of the main pigment present in the skin of purple passion fruit (Passiflora edulis. Skins of purple passion fruit were extracted with 0.01%HCl in methanol. The extract was analyzed by chromatography, with subsequent determination of the Rf value for the pigment using paper and silica gel chromatography The pigment was submitted to acid hydrolysis in 2M HCl to separate the sugar from the anthocyanidin. The identification of the anthocyanidin was carried out indirectly through alkaline hydrolysis with 20% Ba(OH2 . The sugar was determined by comparing its Rf value on Whatman N° 1 paper with data from the literature. The pigment was identified by applying the expressions which relate: Dl max. anthocyano - l max. anthocyanidin, and that which relates DA/A = (A 440/Amax. anthocyanidin x 100. It is concluded that the pigment present in the skin of the purple passion fruit is malvidin 3-monoglucoside

  12. Effect of GA3, KNO3, and removing of basal point of seeds on germination of sweet granadilla (Passiflora ligularis Juss and yellow passion fruit (Passiflora edulis f. flavicarpa

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    Julián Cárdenas

    2013-09-01

    Full Text Available Passiflora seeds germinate erratically presenting difficulties for their handling in a greenhouse. The effect of removing of basal point of seeds (RB and pre-imbibition of seeds of sweet granadilla and yellow passion fruit in 50, 100, 200, and 400 mg mL-1 solutions of gibberellic acid (GA3 or 0.1% KNO3 solution was studied. The experiment was conducted in greenhouses in La Plata, Colombia. Two accessions PrJ1 and PrJ2 of sweet granadilla were evaluated. There were calculated the final percentage of germination (PG, mean germination time (MGT, and the mean germination rate (MGR. The leaf area and dry mass of seedlings were measured 22 days after sowing (das; with this data, specific leaf area and relation root/shoot were calculated. In all cases, the highest germination percentages were achieved treating seeds with KNO3 (89, 92, and 87% for yellow passion fruit, PrJ2, and PrJ1, respectively, but the increase in MGR (3.3 germinated seeds per day and the decrease in MGT (16 days were only significant for PrJ1. RB had a significant reduction of PG in all cases (28, 12, and 33% for passion fruit, PrJ2 and PrJ1, respectively. With the increase in the concentration of GA3, PG was reduced for two accessions of sweet granadilla, for yellow passion fruit this trend was not clear, no treatment with GA3 showed significant differences with the control. Leaf area (24.07 cm2 and dry mass of seedlings (135 mg were significantly higher than seeds previously treated with KNO3 only for PrJ1.The solution of KNO3 0,1% is recommended to improve the germination and initial growth of granadilla seedlings.

  13. Pre and Postharvest Enzymatic Activity in Gulupa (Passiflora edulis Sims Fruits from the Colombian Lower Montane Rain Forest / Actividad Enzimática Precosecha y Poscosecha en Frutos de Gulupa (Passiflora edulis Sims, en Condiciones del Bosque Húmedo Mo

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    Germán Franco

    2014-03-01

    Full Text Available “High-Andean fruits” are deemed important because oftheir potential for domestic consumption and exportation. Among them, gulupa (Passiflora edulis Sims is an exotic fruit of good acceptance in European markets. However, the technological support associated with the crop is incipient and its short shelf life leads to rapid deterioration of the product. This fact makes it necessary to investigate the physical, physiological and biochemical processes that characterize fruit ripening, in order to take actions to ensure that it arrives in its best possible condition to the consumer. In this context, the current study aimed at identifying enzymatic activity in gulupa fruits during pre and postharvest. Plant materialfrom the Colombian Gene Bank (administered by Corpoica was used. Fruits of known age were periodically harvested to determine the activity of the enzymes α-amylase, polygalacturonase (PG, pectinmethylesterase (PME and polyphenol oxidase (PPO through destructive samplings. It was found that α-amylase and PG are linked to the increase of soluble solids, which favors the sweet taste of the fruit. In turn, the low activity of PPO enables agroindustrial processing without severe fruit browning. / Los “frutales alto-andinos”, se consideran importantes por su potencial de consumo nacional y exportación. Entre ellos está la gulupa (Passiflora edulis Sims, reconocida como un frutal exótico de buena aceptación en mercados europeos. Sin embargo, el respaldo tecnológico asociado al cultivo, es incipiente y su corta vida poscosecha conduce al rápido deterioro del producto. Esto hace necesario plantear estudios de los procesos físicos, fisiológicos y bioquímicos que caracterizan la maduración, con el fin de procurar que el fruto llegue en las mejores condiciones de calidad a los consumidores. El estudio tuvo como objetivo conocer la actividad enzimática en los frutos de gulupa en precosecha y en poscosecha, con el

  14. Chemical composition and biotechnological properties of a polysaccharide from the peels and antioxidative content from the pulp of Passiflora liguralis fruits.

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    Tommonaro, G; Rodríguez, C S Segura; Santillana, M; Immirzi, B; Prisco, R De; Nicolaus, B; Poli, A

    2007-09-05

    A new polysaccharide with a high molecular weight (greater than 1 x 106 Da) was extracted and characterized from the peels of Passiflora liguralis (granadilla) fruits. Chemical composition of the biopolymer, performed by using a high pressure anion exchange-pulsed amperometric detector (HPAE-PAD), showed the presence of six different sugar residues: xylose, glucose, galactose, galactosamine, an unknown component, and fucose in the relative ratio of 1:0.5:0.2:0.06:0.05:trace. The optical rotation of this xyloglucan was [alpha](D)(25) degrees C = -186.42 (concentration of 1.4 mg/mL of H(2)O), and the viscosity was dependent on the concentration and pH, showing a maximum value of 1.4 eta at a concentration of 3% in distilled water and a maximum value of 7.0 eta in citrate buffer solution. Thermogravimetric analysis indicated that this biopolymer was very stable at high temperatures, showing a degradation temperature at 280 degrees C. The characterization of the polysaccharide was also investigated by spectroscopic methods (1H NMR and IR) pointing out the complexity of this biopolymer and the presence of sugar residues in alpha-manno, alpha-gluco-galacto, and beta-gluco-galacto configurations. The formation of a biodegradable film using this novel xyloglucan was reported, and the anticytotoxic activity of the polysaccharide was studied in a brine shrimp bioassay. Considerable antioxidant activity (Trolox equivalent antioxidant capacity (TEAC) value of 0.32 microM/mg fresh product) was noted in the lipophilic extracts of Passiflora liguralis fruits, indicating, in this fruit, an alternative source of bioactive compounds.

  15. Elaboration, Physicochemical and Sensory Analysis of a Sweet Bread Made with Buckwheat and Fruit Flours

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    C.S. Möller

    2013-11-01

    Full Text Available The aim of this study was to evaluate the viability of new gluten free sweet bread, as well as their physicochemical features and acceptance. As more and more people become aware of coeliac disease, it is important to increase the options in terms of gluten free bakery products. The adaptation of bakery product-sweet bread-to gluten free versions can be justified for its role in preventing coeliac problems. Wheat flour was substituted by common buckwheat flour mixed with fruit flours and their physicochemical characteristics were evaluated, compared to standard sweet bread, with wheat flour in its composition. The passion fruit sweet bread had the highest percentage of humidity, with significant difference among the other formulations (p≤0.05. Ash and lipids had the highest amount in the banana sample and proteins showed its highest value in the standard sweet bread (p≤0.05. A sensory analysis was conducted, with good results. It was also evaluated the purchase intention, indicating that these products are not only viable, but worth buying.

  16. Study of the stability of passion fruit powder (Passiflora edullis f. flavicarpa from organic farmingEstabilidade maracujá (Passiflora edullis f. flavicarpa em pó oriundo do cultivo orgânico

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    Juliana Nascimento da Costa

    2013-05-01

    Full Text Available Passion fruit is a fruit originating in the American tropics, is cultivated in countries with tropical and subtropical climates and belongs to the Passifloraceae family and Passiflora gender. One of the methods of cultivation of passion fruit is the organic system, a practice increasingly common in order to combine quality of food products with environmental preservation. Considering the current trends for nutritious foods and fast preparation, the use of dehydrated passion fruit offers an interesting alternative to reduce losses, add value to the product and provide other ways to consume fruit. Based on this information, the objective was to evaluate the stability and the quality of the organic passion fruit powder, obtained by spray drying, during 360 days of storage under room temperature (25 ± 2°C. The passion fruit powder was evaluated every 30 days during the 360 days of storage, for the chemical, physic-chemical and microbiological parameters. The organic passion fruit powder remained stable during the 360 days of storage at room temperature, offering great potential for use due to present adequate retention of ascorbic acid (15.86 mg/100 g, desired hygroscopicity (22.48 g of absorbed water/100 g, low water activity (0.46, stable acid pH (4.1, high levels of ash (4.7%, total sugar (36.93%, total extractable polyphenols (196.18 mg GAE/100 g and satisfactory microbiological results with absence of coliforms at 35°C and 45°C, Salmonella sp/25 g, mesophilic and Staphylococcus coagulase positive values were less than 10 CFU/g. O maracujá é um fruto originário da América Tropical, sendo cultivado em países de climas tropical e subtropical, pertencente à família Passifloraceae, gênero Passiflora. Dentre os métodos de cultivo do maracujá, tem-se a produção pelo sistema orgânico, uma prática cada vez mais comum, visando aliar qualidade de produtos alimentícios com a preservação ambiental. Considerando as tendências atuais por

  17. Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).

    Science.gov (United States)

    Soquetta, Marcela Bromberger; Stefanello, Flávia Santi; Huerta, Katira da Mota; Monteiro, Sabrina Sauthier; da Rosa, Claudia Severo; Terra, Nelcindo Nascimento

    2016-05-15

    The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.

  18. Compostos voláteis dos frutos de maracujá (Passiflora edulis forma Flavicarpa e de cajá (Spondias mombin L. obtidos pela técnica de headspace dinâmico Volatile compounds in passion fruit (Passiflora edulis forma Flavicarpa and yellow mombin (Spondias mombin L. fruits obtained by dynamic headspace technique

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    Nerendra Narain

    2004-06-01

    Full Text Available Entre as inúmeras frutas tropicais e subtropicais produzidas no Brasil, duas que se destacam do ponto de vista do aroma da polpa são maracujá amarelo (Passiflora edulis forma Flavicarpa e cajá (Spondias mombin L.. Os voláteis da polpa destas frutas foram capturados pela técnica de headspace dinâmico e analisados no sistema de cromatografia gasosa de alta resolução e espectrometria de massa. Foram identificados 48 e 33 compostos voláteis na polpa de maracujá e cajá, respectivamente. Os compostos voláteis predominantes na polpa de maracujá pertenceram às classes de ésteres (59,24%, aldeídos (15,27%, cetonas (11,70% e álcoois (6,56%, enquanto na polpa de cajá as principais classes de compostos foram de ésteres (48,76%, álcoois (21,69%, aldeídos (11,61% e cetonas (4,19%. Outros compostos aromáticos característicos foram para maracujá: beta-ionona e linalol e para cajá: gama-octalactona e ácidos butírico e hexanóico.Among the numerous tropical and sub-tropical fruits produced in Brazil, two that attain relatively greater importance from the point of view of aroma of their pulp are yellow passion fruit (Passiflora edulis forma Flavicarpa and yellow mombin (Spondias mombin L.. The volatile components in the pulp of these fruits were captured by dynamic headspace technique and were analyzed in a system of high-resolution gas chromatography and mass spectrometry. Forty-eight and thirty-one volatile compounds were identified in passion fruit and yellow mombin fruit pulp, respectively. The predominant volatile compounds in passion fruit pulp belonged to the classes of esters (59.24%, aldehydes (15.27%, ketones (11.70% and alcohols (6.56% while in the yellow mombin pulp, the principal classes of compounds were esters (48.76%, alcohols (21.69%. aldehydes (11.61% and ketones (4.19%. The other characteristic aroma compounds for passion fruit were beta-ionone and linalool and for yellow mombin were gamma-octalactone, butanoic and

  19. Effect of adding flours from marolo fruit (Annona crassiflora Mart and jerivá fruit (Syagrus romanzoffiana Cham Glassm on the physicals and sensory characteristics of food bars

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    Edson Pablo da SILVA

    2016-03-01

    Full Text Available Abstract The marolo (Annona crassiflora Mart. and jerivá (Syagrus romanzoffiana Cham Glassm fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20% of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA, porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.

  20. Analysis of 16S rRNA gene lactic acid bacteria (LAB) isolate from Markisa fruit (Passiflora sp.) as a producer of protease enzyme and probiotics

    Science.gov (United States)

    Hidayat, Habibi

    2017-03-01

    16S rRNA gene analysis of bacteria lactic acid (LAB) isolate from Markisa Kuning Fruit (Passiflora edulis var. flavicarpa) as a producer of protease enzyme and probiotics has been done. The aim of the study is to determine the protease enzyme activity and 16S rRNA gene amplification using PCR. The calculation procedure was done to M4 isolate bacteria lactic acid (LAB) Isolate which has been resistant to acids with pH 2.0 in the manner of screening protease enzyme activity test result 6.5 to clear zone is 13 mm againts colony diametre is 2 mm. The results of study enzyme activity used spectrophotometer UV-Vis obtainable the regression equation Y=0.02983+0.001312X, with levels of protein M4 isolate is 0.6594 mg/mL and enzyme activity of obtainable is 0.8626 unit/ml while the spesific enzyme activity produced is 1.308 unit/mg. Then, 16S rRNA gene amplificatiom and DNA sequencing has been done. The results of study showed that the bacteria species contained from M4 bacteria lactic acid (LAB) isolate is Weisella cibiria strain II-I-59. Weisella cibiria strain II-I-59 is one of bacteria could be utilized in the digestive tract.

  1. Effect of plant growth regulators on indices of growth analysis for sweet passion fruit seedlings (Passiflora alata Curtis

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    Carmen Sílvia Fernandes Boaro

    2008-09-01

    Full Text Available The objective of this work was to investigate the effects of GA3 + IBA + cinetina on the growth of Passiflora alata Curtis plants through growth analysis. The experiment was carried out by completely randomized block design, with six treatments and four replications. The plant growth regulators, gibberellin (GA3, auxin (IBA and cytokinin (kinetin, were applied to leaves at concentrations of 0 (control, 25, 50, 75, 100, 125mL.L-1. The applications were performed at 48, 55, 52, 69, and 76 days after the emergence of the plants and the growths were evaluated five times at 7-day intervals. The first evaluations were accomplished 55 days after plant emergence. The leaf area ratio (RAF, specific leaf area (AFE, liquid assimilation rate (TCA, and relative growth rate (TCR were analyzed. The following data were also analyzed for P. alata Curtis plants: leaf area, leaf lamina dry mass and total leaves dry mass. The growth analysis, which employed the ANACRES computer program, indicated that the growth regulators increased plant productivity.

  2. Comparação da eficiência de métodos de inoculação na avaliação da patogenicidade de isolados de colletotrichum gloeosporioides em frutos de maracujá (Passiflora Edulis Comparison of inoculation methods efficiency for evaluation of colletotrichum gloeosporioides isolates pathogenicity on passion fruits (Passiflora Edulis

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    José de Ribamar de Sousa Rocha

    1998-06-01

    Full Text Available Eight inoculation methods were studied to evaluate the pathogenicity among six isolates of Colletotrichum gloeosporioides, agent of anthracnose on passion fruits (Passiflora edulis. The isolates were selected by micelial growth and sporulation. The inoculations were made through suspension (1x10(6 conidia/ml and micelial-agar discs (4mm in diameter. After 6 days of inoculation, the diameter of necrotic area was measure on the fruit epiderm. The most efficient inoculation method was the micelial-agar disc on the fruit wounded epiderm. All isolates caused necrosis by this method, but it showed low efficiency using intact epiderm, where only one isolate was active. One isolate from stem showed greater pathogenicity than the others, and the necrosis in the area was ten times larger than the less pathogenic isolates. The results showed that more than two inoculation methods must be used for the isolate evaluation.

  3. Cross-species amplification of microsatellite loci developed for Passiflora edulis Sims. in related Passiflora Species

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    Gilmara Alvarenga Fachardo Oliveira

    2013-10-01

    Full Text Available The aim of this study was to evaluate the selected 41 SSR markers developed for yellow passion fruit (Passiflora edulis f. flavicarpa Sims. for their transferability to 11 different Passiflora species. Twenty-one SSR were successfully amplified in 10 wild species of passion fruit producing 101 bands. All the markers were amplifiable for at least one species. The mean transferability was 68,8%, ranging from 15,4% (primer PE11 to 100 % (PE13, PE18, PE37, PE41 and PE88. Transferability was higher for the species from the Passiflora subgenus than for those from the Decaloba and Dysosmia subgenus. The results indicated a high level of nucleotide sequence conservation of the primer regions in the species evaluated, and consequently, they could potentially be used for the establishment of molecular strategies for use in passion fruit breeding and genetics.

  4. Characterization of the seed oils from kiwi (Actinidia chinensis, passion fruit (Passiflora edulis and guava (Psidium guajava

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    Piombo Georges

    2006-03-01

    Full Text Available Oils extracted from three exotic fruits, guava, kiwi and passion fruit were analyzed to evaluate the possible commercial interest for these waste materials from fruit juices industry. Results showed interesting fatty acids compositions with high amounts of essential fatty acids such as 62.3% alpha linolenic acid for kiwi seed oil, and respectively 73.4% and 77.0% for omega 6 linoleic acid in passion fruit and guava seed oils. Fatty acids regiodistribution, sterols and tocopherols contents were also analyzed to try to establish the potential nutritional interest of such oils.

  5. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.

    Science.gov (United States)

    Cortés, R Nallely Falfán; Guzmán, Iñigo Verdalet; Martínez-Bustos, Fernando

    2014-12-01

    The aim of this work was to study the effect of the addition of passion fruit pulp (PFP: 0-7%), the variation of barrel temperature in the third zone extruder (BT: 80-140 °C) and feed moisture (FM:16-30%) in a blend of corn starch and passion fruit pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18%), passion fruit pulp concentration (1.42%) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion fruit pulp concentration resulted in higher penetration force values of extrudates. The passion fruit pulp concentration showed a highly significant effect (p ≤ 0.01) on the L *, a * and b * parameters. Passion fruit pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.

  6. Seleção de progênies de maracujazeiro-amarelo (Passiflora edulis f. flavicarpa quanto à qualidade de frutos Selection of progenies of yellow passion fruit (Passiflora edulis f. flavicarpa to fruit quality

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    Walnice Maria Oliveira do Nascimento

    2003-04-01

    Full Text Available Para garantir a sustentabilidade da cultura do maracujazeiro, na Amazônia, é imprescindível realizar pesquisas que busquem o desenvolvimento de cultivares tolerantes às principais doenças e que apresentem frutos com boas características agroindustriais. Este trabalho teve por objetivo avaliar frutos de progênies de maracujazeiro-amarelo, CPATU-casca-fina (CCF, através de características físicas e físico-químicas, buscando obtenção de plantas com características desejáveis para indústria de suco concentrado e fruto in natura. O estudo foi conduzido em 20 progênies de polinização livre oriundas de uma população formada pela mistura de sementes de plantas selecionadas no segundo ciclo de seleção massal. Colheram-se dez frutos por planta para serem analisados, com base nas seguintes características: peso médio dos frutos; comprimento do fruto; espessura de casca; rendimento de suco; número de sementes por fruto; teor de sólidos solúveis totais (SST; acidez total titulável (ATT; pH e relação STT/ATT. Os dados obtidos foram analisados através de estatística simples, envolvendo média, desvio-padrão e coeficiente de variação. As progênies CPATU-casca-fina apresentaram variação para a maioria das características. Os frutos das progênies CCF-001, CCF-074, CCF-212, CCF-395 e CCF-430 apresentam características desejáveis para o mercado in natura, enquanto os das progênies CCF-192, CCF-281, CCF-391 e CCF-505 têm características importantes para a indústria de suco concentrado.To sustain yellow passion fruit cultivation in Amazon it is important to carry out researches activities that aim the development of cultivars tolerant to the major diseases and that produce fruits with good agroindustrials characteristics. The objective of this work was to evaluate passion fruit plant progenies CPATU fine-sheel (CCF through physical and physical-chemistries characteristics of the fruits, aiming obtaining of plants with

  7. Cyanohydrin glycosides of Passiflora

    DEFF Research Database (Denmark)

    Jaroszewski, Jerzy W; Olafsdottir, Elin S; Wellendorph, Petrine;

    2002-01-01

    Passiflora species. These alpha-hydroxyamides, presumably formed during processing of the plant material, behave as cyanogenic compounds when treated with commercial Helix pomatia crude enzyme preparation. Thus, the enzyme preparation appears to contain an amide dehydratase, which converts alpha...

  8. Genetic Breeding and Diversity of the Genus Passiflora: Progress and Perspectives in Molecular and Genetic Studies

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    Carlos Bernard M. Cerqueira-Silva

    2014-08-01

    Full Text Available Despite the ecological and economic importance of passion fruit (Passiflora spp., molecular markers have only recently been utilized in genetic studies of this genus. In addition, both basic genetic researches related to population studies and pre-breeding programs of passion fruit remain scarce for most Passiflora species. Considering the number of Passiflora species and the increasing use of these species as a resource for ornamental, medicinal, and food purposes, the aims of this review are the following: (i to present the current condition of the passion fruit crop; (ii to quantify the applications and effects of using molecular markers in studies of Passiflora; (iii to present the contributions of genetic engineering for passion fruit culture; and (iv to discuss the progress and perspectives of this research. Thus, the present review aims to summarize and discuss the relationship between historical and current progress on the culture, breeding, and molecular genetics of passion fruit.

  9. EFECTOS DE LA VARIACIÓN ALTITUDINAL SOBRE LA POLINIZACIÓN EN CULTIVOS DE GULUPA (Passiflora edulis F. edulis Effects of Altitudinal Variation on Pollination in Purple Passion Fruit Crops (Passiflora edulis F. edulis

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    JULIÁN MEDINA-GUTIÉRREZ

    2012-05-01

    Full Text Available El propósito de este trabajo es reconocer y diferenciar las especies visitantes y los verdaderos polinizadores de dos cultivos de gulupa (Passiflora edulis f. edulis Sims. ubicados a diferente altitud (2225 msnm y 1657 msnm en el municipio de Buenavista - Boyacá cordillera Oriental de Colombia. En los dos cultivos se encontraron diferencias en composición, en número de visitantes y en polinizadores. En el cultivo ubicado a 2225 msnm, se registraron siete especies, mientras que en el cultivo ubicado a 1657 msnm, se encontraron 18 especies de visitantes. Se realizaron observaciones del recurso colectado por los visitantes y la estructura floral con la que el visitante entra en contacto. Además, se realizaron cuatro tratamientos experimentales de biología floral: polinización pasiva, polinización natural, polinización manual y eficiencia de polinizadores mediante "visitas únicas", concluyendo que las especies polinizadoras son: en C1 Apis mellifera, y en C2 Xylocopa frontalis, Xylocopa lachnea y Epicharis sp.The purpose of this paper is to study in two crops of purple passionfruit Passiflora edulis f. edulis harvested at different altitudes (2225 m.a.s.l. and 1657 m.a.s.l. in the municipality of Buenavista - Boyacá, located in the eastern Mountain range of Colombia, in order to familiarize with visitors and pollinators. This study reveals that in both crops there were differences found in composition, the number of visitors and pollinators. In the crop at 2225 m.a.s.l., 7 species were registered, while 18 species were recorded at the 1657 m.a.s.l. crop. In order to achieve this, collected material by the visitors and the floral structures with which they approach, were observed; at the same time four experiments took place: passive pollination, natural pollination, manual pollination and pollinator's efficiency. These experiments established that pollinator species are: in C1 Apis mellifera, and in C2 and Xylocopa frontalis, Xylocopa

  10. Comparative study of Passiflora taxa leaves: II. A chromatographic profile

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    Luma Wosch

    Full Text Available ABSTRACT Popularly known as passion fruit, some species of the genus Passiflora are widely used in folk medicines, such as sedatives and tranquilizers in many countries. Although these plants are employed for the same purposes, research with different species of Passiflora has indicated their heterogeneous chemical compositions. Since different chemical compositions can result in varying degrees of therapeutic efficiency, quality control based on the chemical constituents of each species is essential. To that end, the aim of this study was to compare pharmacognostically species of Passiflora in order to establish a chromatographic profile for the quality control of drugs in herbal medicines containing passion fruit. The study was conducted by collecting samples of leaves from twelve Passiflora taxa (i.e., ten species and two forms of P. edulis – P. actinia, P. alata, P. amethystina, P. capsularis, P. cincinnata, P. edulis f. flavicarpa, P. edulis f. edulis, P. incarnata, P. morifolia, P. urnifolia, P. coccinea, and P. setacea – from different locations and obtaining their chromatographic profiles via thin-layer chromatography and high-performance liquid chromatography. Both methods used the flavonoid C-glycosides isoorientin, orientin, vitexin, and isovitexin as reference compounds and could ultimately establish specific profiles for each species. The chromatographic analyses discussed here can be used to assist in determining the quality and authenticity of herbal drugs derived from Passiflora species.

  11. Biological aspects of Tetranychus marianae McGregor (Acari, Tetranychidae reared on yellow passion fruit (Passiflora edulis Sims f. flavicarpa Deg. leaves Aspectos biológicos de Tetranychus marianae McGregor (Acari, Tetranychidae sobre folhas de maracujazeiro (Passiflora edulis Sims. f. flavicarpa Deg.

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    Aloyséia C. da S. Noronha

    2006-06-01

    Full Text Available The passion fruit plant is a host for several different phytophagous mites, mainly those belonging to the Tarsonemidae, Tenuipalpidae and Tetranychidae families. Among the Tetranychidae species are Tetranychus mexicanus (McGregor, 1950 and Tetranychus desertorum Banks, 1900. The occurrence of Tetranychus marianae McGregor, 1950 was detected on yellow passion fruit Passiflora edulis Sims f. flavicarpa Degener plants under field and greenhouse conditions at the headquarters of Embrapa Cassava & Fruits Tropical Research in Cruz das Almas County, State of Bahia, Northeast Brazil. Prior records of T. marianae on the passion fruit crop in Brazil as well as the biological aspects of this species are unknown. The study on the biology of T. marianae on P. edulis f. flavicarpa was carried out under controlled environmental condition of 25 ± 1ºC temperature, 80 ± 10% RH and 12 hours photophase. The egg to adult time span lasted 10.73 ± 0.18 days, with a 92% survival figure. The sexual ratio was 81% females. The mean female longevity was 24.53 days and the daily mean oviposition was 3.69 eggs/female. The intrinsic rate of increase (r m was 0.172; the finite rate of increase (l was 1.187 individuals/female/day; the mean time span of one generation (T was 22.81 days; and the net rate of reproduction (Ro was 50.14.A cultura do maracujazeiro é hospedeira de ácaros fitófagos pertencentes principalmente às famílias Tarsonemidae, Tenuipalpidae e Tetranychidae. Dentre as espécies de tetraniquídeos encontram-se Tetranychus mexicanus (McGregor, 1950 e Tetranychus desertorum Banks, 1900. A ocorrência de Tetranychus marianae McGregor, 1950 foi verificada em plantas de maracujá amarelo Passiflora edulis Sims. f. flavicarpa Degener, em condições de campo e casa de vegetação, na sede da Embrapa Mandioca e Fruticultura Tropical, em Cruz das Almas, BA. O registro de T. marianae na cultura do maracujá no Brasil, assim como os aspectos biológicos dessa esp

  12. Activity of passion fruit (Passiflora edulis and guava (Psidium guajava pulps on Lactobacillus acidophilus in refrigerated mousses Atividade das polpas de maracujá (Passiflora edulis e goiaba (Psidium guajava sobre Lactobacillus acidophilus em musses refrigeradas

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    Flávia C. A. Buriti

    2007-06-01

    Full Text Available Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ; M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP; M4 with frozen guava pulp (GP; M5 with GP and lactic acid. The products were stored refrigerated (4ºC and M2 and M5 were also stored frozen (-18ºC. Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3, whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5. Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned because inhibition of probiotic strains might occur.Cinco musses foram produzidas em escala piloto e suplementadas com a cultura probiótica de Lactobacillus acidophilus La-5: M1 - com suco concentrado de maracujá (SM; M2 - com SM e fibra prebiótica inulina; M3 - com polpa congelada de maracujá (PM; M4 - com polpa congelada de goiaba (PG; M5 - com PG e ácido lático. Os produtos foram armazenados refrigerados (4ºC e M2 e M5 também congelados (-18ºC. A viabilidade de Lactobacillus acidophilus diminuiu em até 4,7 log ufc.g-1 ao 21º dia nas musses contendo maracujá (M1, M3 e M2, enquanto a população do probiótico permaneceu acima de 6 log ufc.g-1 naquelas contendo goiaba (M4 e M5. A inibição devido à acidez foi descartada. A adição de frutas aos produtos probióticos deve ser cuidadosamente planejada, uma vez que pode haver inibição das cepas probióticas.

  13. Influência do substrato na germinação e desenvolvimento inicial de plantas de maracujazeiro amarelo (Passiflora edulis Sims f. flavicarpa Deg Effects of substrate on germination and initial growth of yellow passion fruit (Passiflora edulis Sims f. flavicarpa Deg

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    Américo Wagner Júnior

    2006-08-01

    Full Text Available Na maioria das vezes, a muda de maracujazeiro amarelo é produzida a partir de sementes. Neste sentido, o êxito no estabelecimento da cultura depende de vários fatores, entre os quais está a utilização de sementes de boa qualidade e a escolha do melhor substrato. Com este trabalho, objetivou-se avaliar a influência de quatro substratos na germinação e desenvolvimento inicial de plantas de maracujazeiro amarelo (Passiflora edulis Sims f. flavicarpa Deg, cultivar IAC 277. O trabalho foi realizado no Departamento de Fitotecnia, da Universidade Federal de Viçosa, de abril a junho de 2004. Foram testados quatro substratos: Plantmax® ; Plantmax® + Areia (1:1 v/v; Plantmax® + Latossolo Vermelho (1:1 v/v; Plantmax® + Latossolo Vermelho + Areia (1:1:1 v/v. Foi utilizado o delineamento experimental em blocos casualizados, com quatro tratamentos e três repetições, considerando-se como unidade experimental, cada 5 recipientes plásticos. Após 48 dias da semeadura foram analisados: porcentagem de germinação; comprimento total, da parte aérea e de raiz das plantas e a massa da matéria seca total das plantas. Os dados foram submetidos à análise de variância e ao teste de Tukey (a = 0,05. Pelos resultados obtidos não foram observadas diferenças significativas entre os substratos em todas as variáveis analisadas. Com isso, conclui-se que os quatros substratos utilizados proporcionaram condições adequadas à germinação e ao desenvolvimento inicial de plantas de maracujazeiro amarelo, cultivar IAC 277.Most of the time, seedlings of yellow passion fruit are produced from seeds. The success in the establishment of the culture depends on several factors, such as the use of seeds of good quality and choice of the best substrate. This work had the objective of evaluating the influence of four substrates on the germination and initial seedling growth of yellow passion fruit (Passiflora edulis Sims f. flavicarpa Deg, cv. IAC 277.The work

  14. The effect of flour from the rind of the yellow passion fruit on glycemic control of people with diabetes mellitus type 2: a randomized clinical trial.

    Science.gov (United States)

    de Araújo, Márcio Flávio Moura; Veras, Vivian Saraiva; de Freitas, Roberto Wagner Júnior Freire; de Paula, Maria do Livramento; de Araújo, Thiago Moura; Uchôa, Lilian Raquel Alexandre; Gaspar, Maria Wendiane Gueiros; Cunha, Maria da Conceição do Santos Oliveira; Serra, Maria Aparecida Alves de Oliveira; Carvalho, Carolina Maria de Lima; Costa, Edmara Chaves; Damasceno, Marta Maria Coelho

    2017-01-01

    The single or combined use of herbal and dietary products with medications has shown benefits in the metabolic modulation of carbohydrates, in the restoring of the function of pancreatic beta cells, and in insulin resistance. To analyze the effect of the use of flour made from the rind of the yellow passion fruit on the glycemic control of people with diabetes mellitus type 2. An open, prospective, randomized clinical trial was undertaken with 54 participants over an eight-week period. The participants from the case group were advised to ingest 12 g of the flour, three times daily; before breakfast, lunch and dinner. After eight weeks of use of the flour made from the rind of the yellow passion fruit, we did not identify significant statistical differences in the values for capillary blood glucose (p = 0.562), fasting blood glucose (p = 0.268) or glycated hemoglobin (p = 0.229) between the study groups. In the case group, we identified an increase (29.6%-37%) of the people with normal HbA1c; however, this did not have statistical relevance (p = 0.274). Based in our findings, we believe it is important to extend the time of exposure to the intervention and increase the rigor in the monitoring of adherence in future studies on this topic. Only in this way will we be able to make confident inferences in relation to the use of flour made from the rind of theyellow passion fruit as a therapeutic tool for glycemic and/or metabolic control in persons with DM 2. In the sample in question, the use of the flour made from the rind of the yellow passion fruit, over an eight-week period, did not improve the glycemic control of people with type 2 diabetes. Trial registration: U1111.1187.3616. Registered 6 September, retrospectively registered, in the Brazilian Clinical Trials Registry.

  15. PROXIMAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE EXTRACT OF PASSION FRUIT SEEDS (Passiflora edulis IN SOYBEAN OIL COMPOSIÇÃO CENTESIMAL E ATIVIDADE ANTIOXIDANTE DO EXTRATO DE SEMENTES DE MARACUJÁ (Passiflora edulis EM ÓLEO DE SOJA

    Directory of Open Access Journals (Sweden)

    Priscila Milene Angelo

    2009-10-01

    Full Text Available

    This study evaluated the antioxidant activity of passion fruit seeds extract in soybean oil. Dried seeds were ground and submitted to extraction with ethanol:water (95:5, for two hours, at room temperature. The resulting extract was centrifuged and the supernatant evaporated for dry extract yield calculation. The extract of passion fruit seeds was suspended again in ethanol:water (95:5 and applied to soybean oil in two concentrations (500 mg kg-1 and 1,000 mg kg-1, being submitted to oven accelerated test at 60oC, for 20 days. Oil samples were taken every 5 days and analyzed for peroxide value. As a parameter of comparison, it was used butyl hydroxytoluene (BHT as well as refined soybean oil without antioxidants (control. In the extract, the antioxidant activity was measured by the DPPH radical method and total phenols by using the Folin-Ciocalteau method. The yield of dry extract was 1.26%, the IC50 value was 113.41 µg mL-1, and the concentration of total phenolic compounds was 42.93 mg of gallic acid per gram of extract. At the final heating time, peroxide values were significantly different and the antioxidant activity order was: BHT > passion fruit 500 mg kg-1 > passion fruit 1,000 mg kg-1 > control.

    KEY-WORDS: Antioxidants; passion fruit seeds; peroxide value; proximal

  16. Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa desidratado Shelf life evaluation of dehydrated passion fruit juice (Passiflora Edullis f. flavicarpa

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    Érika Endo

    2007-06-01

    Full Text Available Suco de maracujá desidratado por spray-drying, natural e adicionado de açúcar, foi embalado em embalagens laminadas e armazenado em ambientes de 30 e 40 °C e 84% de umidade relativa. Os sucos embalados tiveram sua vida útil avaliada por determinações físicas e microbiológicas. A adição de açúcar aumentou a solubilidade, a molhabilidade, o tamanho da partícula e os valores de L* luminosidade do produto, e diminuiu os parâmetros de cor a* (intensidade da cor vermelha e b* (intensidade da cor amarela do produto. Durante o armazenamento, os produtos se mantiveram microbiologicamente estáveis, mas fisicamente foram alterados em relação aos parâmetros de cor e tamanho da partícula, tornando-se escuros e aglomerados, notadamente aqueles adicionados de açúcar e expostos a 40 °C, não sendo recomendada esta adição. Do ponto de vista físico, o período seguro para armazenamento de suco de maracujá natural desidratado foi de 120 dias a 30 °C e 60 dias a 40 °C.Passion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. The packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °C and 84% of relative humidity. Adding sugar increased the solubility, wetability, particle size and luminosity L* value and decreased a* (red colour intensity and b* (yellow colour intensity colour parameters. During storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °C. Therefore this added sugar was not recommended. From the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °C, and 60 days at 40 °C.

  17. Effect of different extracting solvents on antioxidant activity and phenolic compounds of a fruit and vegetable residue flour

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    Mônica C. P. Santos

    2016-01-01

    Full Text Available In order to quantify antioxidant capacity in food products, several methods have been proposed over the years. Among them, DPPH radical is widely used to determine the antioxidant capacity of different substrates. However, it is known that different types of extractants, providing different responses, can extract a variety of bioactive compounds. Besides, storage time seems to interfere in the stability of these substances. Integral use of fruits and vegetables has been proposed along the years as a means of reducing environmental pollution and give a better destination to by-products from food industries. Thus, this study aimed to evaluate the antioxidant potential of a fruit and vegetables residue flour (FVR with sequential and non-sequential extraction, in order to evaluate its antioxidant activity and phenolic compounds. And these compounds stability during storage of 180 days. It was observed that in non-sequential extraction, water was able to reduce by 74% the radical; however, at sequential extraction process, using six different extractors, each one was able to reduce at least 40% of DPPH. The total soluble phenolic contents in sequential extraction were 22.49 ± 1.59 mg GAE/g FVR on the first day and 5.35 ± 0.32 mg GAE/g FVR after 180 days.

  18. Avaliação do desenvolvimento de maracujá-doce (Passiflora alata Dryander propagado por estaquia e por semente em condições de pomar comercial Evaluation and development of passion fruit (Passiflora alata Dryander propagated by cutting and seed in conditions of commercial orchard

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    Givanildo Roncatto

    2008-09-01

    Full Text Available O trabalho foi realizado na Área de Propagação de Fruteiras do Departamento de Produção Vegetal da Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista (FCAV/UNESP, Jaboticabal-SP, e em área de produtor, no município de Araguari-MG, com o objetivo de verificar o potencial de crescimento vegetativo (diâmetro do caule, altura de plantas e número de folhas de plantas de maracujá-doce (Passiflora alata Dryander, obtidas por estaquia e por semente, comparando o desenvolvimento inicial de plantas no campo. O experimento foi conduzido no período de janeiro de 2002 a fevereiro de 2003. A formação de mudas por semente foi realizada em casa de vegetação e, por estaca, em câmara de nebulização intermitente, sob condições de telado. As estacas e sementes foram coletadas de plantas adultas, oriundas do Banco de Germoplasma Ativo (BAG do Departamento de Produção Vegetal da FCAV/UNESP. Para as estacas, utilizou-se a parte intermediária de ramos em estádio de crescimento vegetativo. As sementes, para a obtenção das plântulas, foram semeadas em bandejas plásticas. Efetuou-se o transplantio de estacas e de plântulas, para sacos de polietileno, mantido sob telado e irrigado diariamente por aspersão, para aclimatação e plantio no campo, após 60 dias. O diâmetro do caule, a altura e o número de folhas de plantas obtidas por estaca foram maiores do que nas obtidas por semente, em Jaboticabal-SP. Já em Araguari-MG, o diâmetro do caule foi maior naquelas oriundas de semente, enquanto a altura e o número de folhas foram maiores nas plantas propagadas por estacas.The present work was conducted in a fruit tree propagation area of the Plant Production Department of the Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista (FCAV/UNESP in Jaboticabal, SP, and also in a commercial orchard in Araguari, MG, with the objective to verify the potential of vegetative growth (stem diameter

  19. Optimization of in vitro organogenesis in passion fruit (Passiflora edulis f. flavicarpa Otimização da organogênese in vitro de maracujazeiro (Passiflora edulis f. flavicarpa

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    Flavio Trevisan

    2005-08-01

    Full Text Available In vitro organogenesis of passion fruit was studied by the induction of adventitious buds from leaf discs in culture media supplemented with benzyladenine (BAP or thidiazuron (TDZ. To minimize adverse effects of ethylene accumulation on shoot development, silver nitrate (AgNO3 was added to the induction media. Both BAP (0; 2.2; 4.4; 6.6 µmol L-1 and TDZ (0; 1.1; 2.2; 3.4 µmol L-1 were effective in promoting shoot development. Although no significant differences were detected using AgNO3 (23.5 µmol L-1, buds grown in AgNO3-supplemented media were more vigorous. The number of explants with buds obtained using TDZ and AgNO3-supplemented media (5.6 were higher than those obtained using BAP and AgNO3 (3.0. MSM + giberrellic acid (GA3, MSM + coconut water, and ½ MSM culture media were tested for shoot bud elongation, incubated in flasks covered with either non-vented or vented lids. Best results were obtained by culturing buds in MSM + coconut water media in flasks covered with vented lids. Plantlets transferred to MSM + indol butyric acid (IBA media rooted in a 30-day period. Passion fruit organogenesis was enhanced by using TDZ and AgNO3 for bud induction. Transferring the buds to MSM + coconut water media and incubating in flasks with vented lids favored shoot elongation and plantlet development.A organogênese in vitro de maracujá foi estudada pela indução de gemas adventícias em discos de folha cultivados em meio de cultura suplementado com benziladenina (BAP ou thidiazuron (TDZ. Nitrato de prata (AgNO3 foi adicionado ao meio de cultura de indução de gemas adventícias para minimizar o efeito do acúmulo de etileno no desenvolvimento dos brotos. Tanto BAP (0; 2,2; 4,4; 6,6 µmol L-1 como TDZ (0; 1,1; 2,2; 3,4 µmol L-1 foram eficientes em promover o desenvolvimento de brotos. Embora diferenças significativas no uso de AgNO3 (23,5 µmol L-1 não tenham sido detectadas, gemas adventícias desenvolvidas em meio de cultura suplementado com

  20. Stomatal behavior in fruits and leaves of the purple passion fruit (Passiflora edulis Sims and fruits and cladodes of the yellow pitaya [Hylocereus megalanthus (K. Schum. ex Vaupel Ralf Bauer

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    Camilo Sánchez

    2013-04-01

    Full Text Available Plants as C3 and CAM react photosynthetically different but both can grow in the same agroecological zone in the tropics. Therefore we studied the behavior of stomatal opening in fruits and leaves of the purple passion fruit and fruits and cladodes of the yellow pitaya was studied under natural growing conditions in Granada and Fusagasuga, Cundinamarca (Colombia. Imprints were made on the surface of leaves, fruits and cladodes using cosmetic enamel impressions. Three cycles were carried out, each cycle took 72 hours, obtaining three different samples every 3 hours; then the impressions were observed by microscope and the opened and closed stomata were counted in each species. In each sampling, data of solar radiation, temperature and relative humidity (RH were measured. The purple passion fruit had the typical behavior of a C3 plant in the leaves as well as the fruits, and a positive correlation between the stomatal aperture and radiation and temperature was found, along with a negative correlation between stomatal aperture and RH. The pitaya showed the typical behavior of a CAM plant with a negative correlation between the stomatal opening and radiation and temperature, as well as a positive correlation between stomatal opening and RH. Radiation, temperature and RH affected the stomatal opening in the fruits and cladodes. Stomatal densities differed greatly between the species and plant organs. In the purple passion fruit, 106.53 stomata per mm² leaf surface were found, but only 12.64 stomata per mm² fruit surface; whereas in the pitaya, 11.28 and 1.43 stomata per mm² were found on the cladodes and fruits, respectively

  1. Enraizamento de estacas de espécies de maracujazeiro (Passiflora spp. no inverno e no verão Cutting rooting of passion fruit plant species (Passiflora spp. in the winter and in the summer

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    Givanildo Roncatto

    2008-12-01

    ão se diferenciou significativamente entre os tratamentos.The passion fruit plant is among the leading fruit grown in the country, but it has limitations on the cultivation causing a low productivity, which can be overcome through the use of cutting, cloning the best matrices of high productivity. Thus, the objective of this research was to evaluate the potential for rooting of cuttings in the winter and in the summer, using the commercial species (P. edulis Sims f. flavicarpa Degener and P. alata Dryander and rootstocks (P. giberti N. E. Brown, P. nitida H.B.K. and P. setacea D.C.. This experiment was carried out from July 2001 to March 2002 in intermittent mist, under screenhouse conditions (50% of shading. The cuttings were collected from adult plants from the Bank of Active Germplasm (BAG of the Department of Plant Production of Veterinary and Agricultural Sciences of the Universidade Estadual Paulista, Jaboticabal-SP (FCAV / UNESP and from commercial orchards on July 2001 and January 2002. The herbaceous cuttings were prepared with the intermediate part of branches collected in the growth stage in the winter and in the summer. The cuttings were approximately 15cm long, with three nodes and two half leaves. The cuttings were treated with indolebutyric acid (IBA at concentrations of 0, 500, 1000 and 2000mg.L-1, for five seconds and planted in plastic trays (40x30x10cm with vermiculite of medium texture, where they remained for 60 days. There was influence both from IBA and the season on the rooting, varying according to the species. Therefore, P. giberti obtained the best performance in relation to other species, with 73% of rooting in the summer, while the percentage of rooting was best for the P. alata (58% and for the P. nitida (40% in the winter and without IBA. P. edulis f. flavicarpa rooted only 23% in the winter, and P. setacea did not root. Number and length of roots were higher in the winter. The survival of plants did not differ significantly among

  2. Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa).

    Science.gov (United States)

    Fedrizzi, Bruno; Guella, Graziano; Perenzoni, Daniele; Gasperotti, Mattia; Masuero, Domenico; Vrhovsek, Urska; Mattivi, Fulvio

    2012-05-01

    Yellow passion fruit is one of the most well-known tropical fruits and much of its success comes from its typical aroma. Key compounds in explaining yellow passion fruit scent are volatile thiols. These molecules are reported to be present in several fruits and originate from non-volatile precursors. Such free thiols are particularly appreciated in white wines and considerable efforts have been made to try to maximise their production and understand their biosynthesis. Two main precursors have been identified so far: S-glutathionylated and S-cysteinylated precursors, the latter originating in the breaking down of the glycyl and glutamyl moieties of the former. Improving knowledge about this pathway is currently one of the main challenges in the field of aroma chemistry. Only S-cysteinylated precursors have been reported in the literature for yellow passion fruit, thus much of the biochemical pathway remains unknown. In this paper a combination of organic synthesis, MS and NMR experiments was developed in order to investigate this pathway in yellow passion fruit. The three missing stages leading to the S-cysteinylated precursor were clearly identified. Both intermediate species between S-glutathionyl and S-cysteinyl 3-mercaptohexan-1-ol were found, suggesting that the plant is capable of activating both metabolic routes. The information gained would appear to be crucial for study of this important pathway and for potentially extending this knowledge to other plants, in particular the grapevine. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. The Effects of Syzygium samarangense, Passiflora edulis and Solanum muricatum on Alcohol-Induced Liver Injury

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    Yu-Jie Zhang

    2016-09-01

    Full Text Available Previous studies have shown that fruits have different effects on alcohol metabolism and alcohol-induced liver injury. The present work selected three fruits and aimed at studying the effects of Syzygium samarangense, Passiflora edulis and Solanum muricatum on alcohol-induced liver injury in mice. The animals were treated daily with alcohol and fruit juices for fifteen days. Chronic treatment with alcohol increased the levels of aspartate transaminase (AST, alanine transaminase (ALT, total bilirubin (TBIL, triglyceride (TG, malondialdehyde (MDA, and decreased total protein (TP. Histopathological evaluation also showed that ethanol induced extensive fat droplets in hepatocyte cytoplasm. Syzygium samarangense and Passiflora edulis normalized various biochemical parameters. Solanum muricatum increased the level of ALT and induced infiltration of inflammatory cells in the liver. These results strongly suggest that treatment with Syzygium samarangense and Passiflora edulis could protect liver from the injury of alcohol, while Solanum muricatum could aggravate the damage.

  4. Severidade da antracnose e perda de matéria fresca de frutos de dez procedências de maracujázeiro-doce (Passiflora alata Dryander em dois ambientes de armazenamento Severity of anthracnose and fresh weight losses of sweet passion fruits (Passiflora alata Dryander from ten origins, stored in two environmental conditions

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    Nilton Tadeu Vilela Junqueira

    2003-04-01

    perderam menos matéria fresca em ambiente natural que as demais.Sweet passion fruit (Passiflora alata Dryander from ten different sources were evaluated for the severity of anthracnose (Colletotrichum gloeosporioides Penz. and their fresh weight losses when stored in two environmental conditions: cold storage (5ºC and 90% R.H. and room temperature (23±1ºC and 65±5% R.H.. Seed plants were established from ten sources proceeding from the Central of Food Supply of São Paulo State - CEAGESP (sources A, B e C, Viçosa-MG (source D, Tomé-Açu-PA (source E, Itacoatiara-AM (source F, Ouro Preto d'Oeste-RO (source G, Domingos Martins-ES (source H, Pontes e Lacerda-MT (source I, Rondonópolis-MT (source J and stem cuttings were collected from the best plants to produce the asexual matrix plants. Unriped fruits produced in Distrito Federal, Brazil, were harvested from plants obtained by stem-rooted cuttings. All origins were collected in wild conditions, except A, B, C and E sources. Fruit evaluations were done by determining their weight fresh matter after 0, 3, 6, 9 and 12 days after harvesting, whereas the anthracnose severity (% of fruit area with lesions and incidence (% of infected fruits of other diseases were evaluated after 12 days of storage. The anthracnose was less severe on fruits from sources I and G, however, this disease shown less severe attack when fruits were stored in cold conditions. After 12 days of storage at room temperature, the fruit sources G and A, had fresh matter losses of 16,68% and 17,86% while in cold storage the fresh matter losses were 7,71% and 6,61%, respectively. The percentage of fresh matter loss of G, A, E, J and F fruit sources was less in room temperature when compared with other sources. It was observed after 12 days at cold storage, that the fresh matter loss shown an average of 9,78%, which is approximately twice lower the storage at room temperature (22,06%.

  5. Métodos para atrair e repelir a abelha Apis mellifera (L. em cultura de maracujá amarelo (Passiflora edulis flavicarpa flavicarpa Deg. - DOI: 10.4025/actascianimsci.v25i1.2036 Methods to attract and repel Africanize honey bees Apis mellifera, L., to passion fruit (Passiflora edulis flavicarpa flavicarpa Deg. - DOI: 10.4025/actascianimsci.v25i1.2036

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    Marta Maria Rossi

    2003-04-01

    Full Text Available Este experimento foi conduzido no Centro Universitário Moura Lacerda, Campus Ribeirão Preto, Estado de São Paulo, e teve como objetivos observar a eficiência dos extratos de capim-limão (Cymbopogon citratus, manjericão (Ocimum basilicum L. e falsa melissa (Lippia alba, como atrativos, e citronela (C. nardus, extratos de orégano, pimenta-do-reino, canela e cravo, como repelentes, que foram comparados a outros atrativos (eugenol e linalol e repelentes (n.octyl.acetato, 2.heptanona e citronellal, obtidos comercialmente, para a A. mellifera. Foram estudados, ainda, os insetos visitantes nas flores do maracujá amarelo (Passiflora edulis f. flavicarpa Deg., além de testar plantas-iscas para essas abelhas. Os produtos testados in vitro e, posteriormente, testados tanto pulverizados quanto em tubos, não foram eficientes para atrair ou repelir a abelha Apis mellifera. Os produtos n.octyl.acetato e citronellal repeliram completamente tanto as abelhas africanizadas quanto as Xylocopa, não devendo ser utilizado em cultivos comerciais. O girassol (Hellianthus annuus e o cosmos (Cosmos sulphureus podem ser utilizados como alternativas para afastar a abelha A. mellifera das flores do maracujá.This experiment was carried out at Centro Universitário Moura Lacerda, Ribeirão Preto, state of São Paulo, Brazil, to study Africanized honey bee (Apis mellifera L. attractives and repellents in vitro, in tubes and on passion fruit flowers (Passiflora edulis flavicarpa flavicarpa Deg.. Visiting insects were studied in flowers and also, bait-plants to Africanized honey bees were tested. The products were not effective in attracting and repelling the honey bee in vitro and in tube tests. The chemicals n.octyl.acetato and citronellal were repellent to honey bees and Xylocopa bees on passion fruit flowers. Sunflower (Hellianthus annuus and cosmos (Cosmos sulphureus flowers can be used to remove Africanized honey bees from passion fruit crops.

  6. [Analysis of the microbiological quality and potential presence of Listeria monocytogenes in custard apple (Annona muricata), mango (Mangifera indica) and passion fruit (Passiflora edulis) pulps from Costa Rica].

    Science.gov (United States)

    von Breymann, Juliana; Chaves, Carolina; Arias, María Laura

    2013-03-01

    The objective of this work was to determine some of the indicators associated to shelf life, hygiene, process and storage conditions for some of custard apple, mango and passion fruit pulps distributed by the main supermarket chains of the Metropolitan Area of San José, Costa Rica, as well as to examine the potential presence of Listeria monocytogenes in them. Sixty fruit pulp samples were analyzed. Tests included pH determination, total aerobic plate count, yeasts and mold count, lactic bacteria count, total and fecal most probable number and the presence/absence of Listeria monocytogenes in 25 g of the product. Fruit pulp's pH ranged between 3,1 and 3,9, and the microbiological counts obtained were relatively low except for one industry. None of the samples analyzed presented total or fecal coliforms. The presence of Listeria monocytogenes was confirmed in three samples, all of them coming from industry C. Low microbiological counts obtained may be due to the addition of preserving substances and to the pasteurization of some of the products; lack of these two elements may allow the presence of dangerous bacteria such as Listeria monocytogenes.

  7. Use of repellents for honeybees (Apis mellifera L. in vitro in the yellow passion-fruit (Passiflora edulis Deg crop and in confined beef cattle feeders

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    D. Nicodemo

    2004-01-01

    Full Text Available The presence of Apis mellifera in places such as candy and soft drink factories, restaurants, and ice-cream shops has been a concern to many people. In the yellow passion-fruit crop, Apis mellifera is able to collect all anther pollen but has no active role in pollination. Honeybees also visit animal feeders with chopped sugar cane, preventing the cattle from eating. This work studied the effect of natural and synthetic substances as Apis mellifera repellents in vitro in the yellow passion-fruit crop and in confined beef cattle feeders. There was a repellent effect in vitro with the following substances in decreasing order: tobacco, rue, garlic, parsley, and century plant extracts; average effect was twenty-five minutes. For the yellow passion-fruit, garlic extracts and 2-heptanone were equally efficient with a two and a half hour repellent action. Garlic and citronella extracts were efficient in repelling Apis mellifera from confined beef cattle feeder for six hours. Garlic repellent action was higher than citronella.

  8. New Microsatellite Markers for Wild and Commercial Species of Passiflora (Passifloraceae and Cross-Amplification

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    Carlos B. M. Cerqueira-Silva

    2014-02-01

    Full Text Available Premise of the study: We developed the first microsatellites for Passiflora setacea and characterized new sets of markers for P. edulis and P. cincinnata, enabling further genetic diversity studies to support the conservation and breeding of passion fruit species. Methods and Results: We developed 69 microsatellite markers and, in conjunction with assessments of cross-amplification using primers available from the literature, present 43 new polymorphic microsatellite loci for three species of Passiflora. The mean number of alleles per locus was 3.1, and the mean values of the expected and observed levels of heterozygosity were 0.406 and 0.322, respectively. Conclusions: These microsatellite markers will be valuable tools for investigating the genetic diversity and population structure of wild and commercial species of passion fruit (Passiflora spp. and may be useful for developing conservation and improvement strategies by contributing to the understanding of the mating system and hybridization within the genus.

  9. Composição químico-bromatológica e degradabilidade In Situ da matéria seca, proteína bruta e fibra em detergente neutro da casca do fruto de três variedades de maracujá (Passiflora spp Chemical composition and In situ degradability of dry matter, crude protein and neutral detergent fiber of three varieties passion fruit (Passiflora spp shelves

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    Cláudio Villela Vieira

    1999-01-01

    Full Text Available O objetivo deste trabalho foi avaliar a composição químico-bromatológica e as degradabilidades potenciais e efetivas da matéria seca (MS, proteína bruta (PB e fibra em detergente neutro (FDN do resíduo (casca das variedades de maracujá amarela (Passiflora edulis f. Flavicarpa Degener, roxa (Passiflora edulis Sims e doce (Passiflora alata e da mistura das variedades amarela e roxa. Calcularam-se, também, o consumo de MS e as concentrações de amônia, ácidos graxos voláteis e pH no líquido ruminal e a taxa de passagem das fases líquida e sólida da digesta no rúmen de bovinos. Os resíduos (casca in natura apresentaram grande quantidade de água, enquanto a variedade roxa apresentou o maior teor de matéria seca (17,01% e o amarelo, o menor (10,78%. O teor de proteína bruta variou de 9,82% na MS, para a variedade amarela, a 7,53%, para a doce. O teor de fósforo foi 0,13% na MS para a variedade doce, chegando a 0,09, para a roxo, e 0,08%, para a amarelo. Os teores de cálcio, FDN e FDA não diferiram entre as variedades. Às 48 horas de incubação no rúmen, a degradabilidade atingiu ponto máximo para o teor de MS, PB e FDN. Houve interação de tempo e variedade na degradabilidade de MS, PB e FDN. As degradabilidades de PB e FDN foram influenciadas pelas variedades. A DE da FDN foi maior para a mistura (45,85% e menor para a doce (34,61%. O consumo médio de MS foi de 16,90 kg/animal, equivalente a 3,27% do peso vivo ou 156,11 g/kg0,75, quando se utilizou farelo de casca (resíduo com 90% de MS. As concentrações de ácidos graxos voláteis mantiveram-se na faixa de 7,76 a 10,87 mmoles/100 mL. O pH do líquido ruminal variou de 6,03 a 6,75 e o N-amoniacal, de 4,93 a 9,86 mg/100 mL.Chemical composition and the potential and effective degradabilities of dry matter (DM, crude protein (CP and neutral detergent fiber (NDF of passion fruit residue (shelves were studied in the varieties yellow (Passiflora edulis f. Flavicarpa Degener

  10. Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa

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    I. C. F Moraes

    2011-09-01

    Full Text Available Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w] were added to yellow passion fruit pulp and the changes in the dynamic and steady - shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced pseudoplasticity and the presence of yield stress, which was not observed in the guar gum dispersions. Cross model fitting to flow curves showed that the xanthan suspensions also had higher zero shear viscosity than the guar suspensions, and, for both gums, an increase in temperature led to lower values for this parameter. The gums showed different behavior as a function of temperature in the range of 5 - 35ºC. The activation energy of the apparent viscosity was dependent on the shear rate and gum concentration for guar, whereas for xanthan these values only varied with the concentration. The mechanical spectra were well described by the generalized Maxwell model and the xanthan dispersions showed a more elastic character than the guar dispersions, with higher values for the relaxation time. Xanthan was characterized as a weak gel, while guar presented a concentrated solution behavior. The simultaneous evaluation of temperature and concentration showed a stronger influence of the polysaccharide concentration on the apparent viscosity and the G' and G" moduli than the variation in temperature.

  11. Identifikasi Penyebab Penyakit Layu pada Tanaman Markisa (Passiflora edulis Sims.) di Kecamatan Tiga Panah Kabupaten Karo

    OpenAIRE

    Karosekali, Relly

    2012-01-01

    Identification Caused of Wilt Disease on Passion Fruit (Passiflora edutis simm) in some Main area at Karo regency. Fusarium wilt disease is a main constraint in passion fruit productivity that spread in Indonesia, especially in some main area at Karo Regency, Nort Sumatera. Attacking of wilt disease caused plant died. Therefore, the interest of farmer to study about plantation of passion fruit is be lessen. The objectives of this research were : (1) to find out some fusarium species that caus...

  12. Interactions between an arbuscular mycorrhizal fungus (Scutellospora heterogama and the root-knot nematode (Meloidogyne incognita on sweet passion fruit (Passiflora alata

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    Érika Cristina Teixeira dos Anjos

    2010-08-01

    Full Text Available The effects of inoculation of sweet passion fruit plants with the arbuscular mycorrhizal (AM fungus Scutellospora heterogama on the symptoms produced by Meloidogyne incognita race 1 and its reproduction were evaluated in two greenhouse experiments. In the 1st, the M. incognita (5000 eggs/plant and S. heterogama (200 spores/plant inoculations were simultaneous; in the 2nd, the nematodes were inoculated 120 days after the fungal inoculation. In both the experiments, 220 days after AM fungal inoculation, plant growth was stimulated by the fungus. In disinfested soil, control seedlings (without S. heterogama were intolerant to parasitism of M. incognita, while the growth of mycorrhized seedlings was not affected. Sporulation of S. heterogama was negatively affected by the nematodes that did not impair the colonization. M. incognita did not affect mycorrhizal seedling growth. The establishment of mycorrhiza prior to the nematode infection contributed for the reduction of symptoms severity and reproduction of M. incognita in disinfested soil.O efeito da inoculação com Scutellospora heterogama (200 esporos/planta em relação aos sintomas e reprodução de Meloidogyne incognita raça 1 (5000 ovos/planta foi avaliado em plantas de maracujazeiro doce em dois experimentos em casa de vegetação. No primeiro experimento, inoculações com nematóide e FMA foram simultâneas; no segundo, nematóides foram inoculados 120 dias após o estabelecimento da simbiose micorrízica. Após o 220º dia da inoculação do FMA o fungo estimulou o crescimento da planta nos dois experimentos. No solo desinfestado as mudas não inoculadas com S. heterogama mostraram intolerância ao parasitismo de M. incognita. A esporulação de S. heterogama foi negativamente afetada pela presença do nematóide. M. incognita não afetou o crescimento das mudas micorrizadas ou o desenvolvimento do FMA. O estabelecimento da micorriza antes do nematóide contribui para a redução da

  13. Pesticide residues in passifloras crops in regions of high production in Colombia

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    Dario A. Bastidas

    2013-08-01

    Full Text Available As one of the most bio-diverse countries in the world, Colombia boasts a wide diversity of highly palatable tropical fruits. Even though Colombian fruit production has primarily targeted the domestic market, several fruit species, such as passion fruit (PassifloraSpp, are steadily gaining ground in the broader international arena.  Production of these crops and respond to raising domestic and international demand, many Colombian small-scale farmers use pesticides for pest and disease control. Inadequate use of pesticides could possibly entail public health risks, environmental contamination and ultimately interfere with international trade. Surveys were carried out to passifloras producers of three spices of passiflora crops, yellow passion fruit, sweet passion fruit and purple passion fruit  from the largest producers municipalities in Colombia with the aim to know the integrate pest control and agricultural practices related with pesticides applied in the crops. Ramdomly sampling was realized and samples were analyzed by multiresidue analysis methodology validated in the laboratory and based on IAEA-QuEChERS method. With the results of survey and laboratory analysis it is showed the presence of pesticide residues that exceed maximum residue limits in some samples and the pesticides identified in the samples correspond to those used by farmers. It was found that the presence of residues is mainly due to the shortcomings in the proper use of agricultural practices related primarily to the implementation of agricultural products no registered for such crops.

  14. Conservação de sementes de maracujá-amarelo: interferências do teor de água das sementes e da temperatura de armazenamento Conservation of yellow passion fruit (Passiflora edults Sims f. flavicarpa Deg. seeds: interference of water content and storage temperature

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    Samara Camargo Lopes Fonseca

    2005-01-01

    Full Text Available Buscando embasamento para a definição de alternativas tecnológicas voltadas a desacelerar a deterioração durante o armazenamento, a pesquisa objetivou estudar, através de variações no teor de água das sementes e na temperatura do ambiente de armazenamento, o comportamento fisiológico de sementes de maracujazeiro. O experimento, realizado entre julho de 2002 e agosto de 2003 no Laboratório de Análise de Sementes localizado na Escola Superior de Agricultura Luiz de Queiroz (USP, foi realizado com sementes de maracujá-amarelo (Passiflora edulis Sims f. flavicarpa Deg. produzidas em Mogi Mirim/ SP a partir de polinização aberta entre híbridos da Série IAC 270. Após a retirada da mucilagem das sementes, foi determinado o grau de umidade inicial do lote e, paralelamente, obtida a amostra representante do tratamento com o maior teor de água estudado (31%. As sementes remanescentes foram submetidas à secagem, em estufa com circulação de ar a 30ºC ± 3ºC, para a obtenção dos demais tratamentos referentes aos teores de água desejados (27%, 21%, 17%, 11% e 7%. Posteriormente, os tratamentos, correspondentes aos diferentes graus de umidade, foram armazenados em câmaras com temperaturas controladas de 10ºC, 15ºC e 20ºC. Antes do armazenamento, e após 35, 70, 105, 140, 175, 210, 245, 280, 315 e 350 dias, as sementes foram submetidas às avaliações da qualidade. De acordo com os resultados, a combinação do grau de umidade de 7% com a temperatura de 10ºC supera as demais no favorecimento à manutenção do potencial fisiológico das sementes de Passiflora edulis Sims f. flavicarpa Deg.In order to define technological alternatives foward delaying deterioration of passion fruit (Passiflora edulis Sims f. flavicarpa Deg. seeds during storage, physiological studies were performed through varied seed water content and environmental temperature. The experiments were conducted at the Seed Analysis Laboratory of the Escola Superior

  15. Caracterización de Daños de Moscas del Género Dasiops (Diptera: Lonchaeidae en Passiflora spp. (Passifloraceae Cultivadas en Colombia / Characterization of Damage of the Genus Dasiops Flies (Diptera: Lonchaeidae from Cultivated Passiflora (Passiflor

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    Maikol Yohanny Santamaría Galindo

    2014-03-01

    Full Text Available Resumen. Las moscas del género Dasiops Rondani constituyen la plaga más limitante en cultivos de pasifloras en Colombia, por lo que el reconocimiento de especies es importante para la toma de decisiones de vigilancia y control. Se caracterizaron los síntomas y daños producidos por moscas Dasiops spp.. en botones florales y frutos de maracuyá (Passiflora edulis f. flavicarpa Sims, gulupa (Passiflora edulis f. edulis Sims, granadilla (Passiflora ligularis Juss y curuba (Passiflora tripartita var. mollissima Nielsen y Jorgensen. En botones florales de maracuyá, gulupa y granadilla con longitud mayor a 1 cm, la infestación se manifestó con amarillamiento y arrugamiento general. En frutos de gulupa y granadilla, la infestación se evidenció por arrugamiento del epicarpio en frutos inmaduros. En curuba, la infestación en frutos se caracterizó por un estrechamiento en la parte basal, apical o media del fruto. La infestación en botones florales estuvo entre 0,0 y 9,9% en tanto que en frutos presentó un rango entre 0,3 y 28,5%. No obstante, en maracuyá y gulupa se registraron botones florales infestados pero sin los síntomas descritos; en tanto que en gulupa y granadilla se observó el mismo fenómeno en frutos. Este estudio provee a agricultores y técnicos herramientas para el reconocimiento de infestación por moscas Dasiops spp. en cultivos de pasifloras como elemento fundamental para la toma decisiones para la vigilancia y control fitosanitario. / Abstract. The flies of the gender Dasiops Rondani are the most limiting plague in pasifloras crops in Colombia, thus species identification is important for decision making for monitoring and control. The symptoms and damage caused by Dasiops spp. flies in flower buds and fruits of yellow passion fruit (Passiflora edulis f. flavicarpa Sims, purple passion fruit (Passiflora edulis f. edulis Sims, sweet passion fruit (Passiflora ligularis Juss and banana passion fruit (Passiflora tripartita

  16. Efecto de la escarificación y la dosis del ácido giberélico (AG3) en la germinación de semilla de curuba (Passiflora mollisima) Efecto de la escarificación y la dosis del ácido giberélico (AG3) en la germinación de semilla de curuba (Passiflora mollisima)

    OpenAIRE

    Cardozo Gutiérrez Rito Hernán

    1988-01-01

    The trials made on banana passion fruit seeds germination (Passiflora mollisima(HBK) Bailey, under laboratory specifications show that the testa delays the water absortion and it is the critic factor on the germination. AG3 increases the germination remarkably and strengthens the effects of the scarification considerably.

    Los ensayos de la germinación de semilla de curuba (Passiflora mollisima (HBK) Bailey en condiciones de ...

  17. Pemanfaatan Ekstrak Etanol Kulit Buah Markisa Ungu (Passiflora edulis Sims) Menjadi Pewarna Lipstik

    OpenAIRE

    Monalisa S

    2016-01-01

    Background: Lipstick is a cosmetic preparation used for coloring the lips by artistic touch in improving the esthetic of the facial make-up. Lip color crayons form is better known by the name lipstick from made of oil, wax, fats and dyestuffs. Purple passion fruit plant (Passiflora edulis Sims) has attractive colors that is red purplish comes from anthocyanin, which is derived flavonoid compounds. Anthocyanins have a variety of benefits such as natural dyes so that can become alternative in c...

  18. Enxertia de mesa de Passiflora edulis Sims f. flavicarpa Deg. sobre Passiflora alata Curtis, em ambiente de nebulização intermitente Bench graft of Passiflora edulis Sims f. flavicarpa Deg. on Passiflora alata Curtis, in intermittent misty atmosphere

    Directory of Open Access Journals (Sweden)

    Flávia Matos Silva

    2005-04-01

    Full Text Available O maracujazeiro é uma cultura típica de países tropicais, sendo estes responsáveis por cerca de 90% da produção mundial. A propagação vegetativa do maracujazeiro permite a obtenção de pomares uniformes, bem como de porta-enxertos altamente produtivos ou resistentes a doenças. O experimento teve como objetivo verificar a viabilidade da enxertia de mesa do maracujazeiro-amarelo (Passiflora edulis Sims f. flavicarpa Deg. sobre o maracujazeiro-doce (Passiflora alata Curtis, conduzido em telado com 50% de sombreamento, dotado de sistema de nebulização intermitente. Foi conduzido de agosto de 2001 a maio de 2002, na Fazenda de Ensino e Pesquisa da UNESP - Câmpus de Ilha Solteira, localizada no município de Selvíria - MS. O delineamento experimental utilizado foi blocos ao acaso, esquema de parcelas subdivididas no tempo, totalizando quatro tratamentos (T1 - enxertia tipo fenda cheia, com o garfo do ponteiro dos ramos; T2 - enxertia tipo inglês simples, com o garfo do ponteiro dos ramos; T3 - enxertia tipo fenda cheia, com o garfo da parte mediana dos ramos; T4 - enxertia tipo inglês simples, com o garfo da parte mediana dos ramos, cinco repetições e 25 estacas enxertadas por parcela. Foram avaliados: a porcentagem de sobrevivência das estacas enxertadas; b porcentagem de estacas enxertadas enraizadas; c número de brotos emitidos por estaca enxertada; d número de folhas emitidas por estaca enxertada; e massa da matéria seca da raiz, caule, folha e planta. Com base nos resultados, pode-se concluir que: a técnica de enxertia de mesa, quando aplicada ao maracujazeiro, mostrou-se viável, com excelente porcentagem de sobrevivência e enraizamento.The passion fruit plant is a typical culture of tropical countries, which are responsible for about 90% of the world production. The vegetative propagation of the passion fruit plant allows the obtainment of uniform orchards, as well as of rootstocks highly productive or resistant to

  19. Chemical composition of the volatile oil from flowers and leaves of new Passiflora hybrids

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    Jacopo Calevo

    2016-10-01

    Full Text Available Summary. Passiflora is a genus of the Passifloraceae family with more than five hundred species, which are known for their edible fruits, their therapeutic properties and ornamental purposes, and they are very attractive both for the horticultural sector as well as for the herbal and pharmaceutical industry. A detailed chemical composition of Passiflora essential oil has been reported only for few main species (e.g. P. edulis Sims and P. incarnata L.. In this article we evaluated for the first time the essential oil composition of three Passiflora ornamental hybrids, exploring fresh flowers and leaves by GC/FID and GC/MS. Several compounds were identified, with a peculiar distribution in the hybrids: benzyl alcohol (7.6%, geraniol (13.7%, phytol (14,3%, eugenol (3.9%, 2-phenylethanol (4.7%, cis-3-hexenal (2.8% and palmitic acid (2% were the main compounds of the essential oil of fresh leaves of the hybrid P. ‘FSO-040711’; the highest percentages of benzyl alcohol (12.2% and 2-phenylethanol (13.6% were found in fresh flowers of P. ‘FSO-130913’ and  the highest amount of phytol (38.5% was present in the fresh leaves of P. ‘FSO-080415’. Eugenol (5.3% seems to be related to the typical honey/vanilla fragrance of the flowers of P. ‘FSO-040711’. Industrial relevance. The main bulk of constituents of the volatile fractions of Passiflora hybrids were found to be hydrocarbons and alcohols, while terpens and aldehydes occurred in lower amount. We are currently focus on investigating the biological activity of the Passiflora oil extracts for perfumery and cosmetic industry. Keywords. Maracuja; interspecific hybrids; essential oil; gas chromatography

  20. In Vitro Culture and Phytochemical Analysis of Passiflora tenuifila Killip and Passiflora setacea DC (Passifloraceae).

    Science.gov (United States)

    Sozo, Jenny Sumara; Cruz, Daniel Cuzziol; Pavei, Ana Flavia; Pereira, Isadora Medeiros da Costa; Wolfart, Marcia; Ramlov, Fernanda; Fiuza Montagner, Daiane; Maraschin, Marcelo; Viana, Ana Maria

    2016-01-01

    We have developed reproducible micropropagation, callus culture, phytochemical, and antioxidant analysis protocols for the wild passion fruit species P. tenuifila, and P. setacea, native to the Brazilian endangered biomes Atlantic Forest, Cerrado, and Caatinga, by using seeds and explants from seedlings and adult plants. Genotype and explant origin-linked differences are visible amongst the Passiflora species concerning callus production, total phenolics, and antioxidant activity. The protocols developed for screening phytochemicals and antioxidants in P. tenuifila and P. setacea callus extracts have shown their potential for phenolic production and antioxidant activity. The high level of phenolic compounds seems to account for the antioxidant activity of methanolic extracts of P. tenuifila derived from 45-day-old immature seed callus. The methanolic extracts of callus derived from P. setacea seedling leaf node and cotyledonary node explants have shown the highest antioxidant activity despite their lower content of phenolics, as compared to cotyledon callus extracts. The optimized micropropagation and callus culture protocols have great potential to use cell culture techniques for further vegetative propagation, in vitro germplasm conservation, and secondary metabolite production using biotic and abiotic elicitors.

  1. Performance, Nutrient Digestibility, and Meat Quality of Bali Cattle Fed a Ration Supplemented with Soybean Oil Calcium Soap and Cashew Fruit Flour

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    A. Bain

    2016-12-01

    Full Text Available The study to evaluate growth performance, nutrient digestibility, blood metabolites profile and meat fatty acid of Bali cattle treated with 3 different types of rations were conducted using a completely randomized block design with 4 replications. Ration treatments were R1: 40% native grass (NG + 60% concentrate, R2: 40% NG + 60% concentrate supplemented with 5% soybean oil calcium soap (SOCS, and R3: (40% NG + 60% concentrate supplemented with 5% SOCS + 10% cashew fruit flour (CFF. Variables measured were growth performance, nutrients digestibility, blood metabolites, and meat fatty acid profile. Data were analyzed using analysis of variance (ANOVA and the differences between treatment means were examined by Duncan Multiple Range Test. Results of the study showed that the 3 different feed treatments did not have any significant effect on dry matter intake and organic matter intake, daily body weight gain, feed efficiency, crude fiber, ADF and NDF digestibilities, cholesterol, triglycerides, low density lipoprotein (LDL, high density lipoprotein (HDL, total fatty acid contents and content of unsaturated and saturated meat fatty  acids of Bali cattle meat. Different treatment rations also did not affect dry matter digestibility, however the treatments significantly affect the organic matter, crude protein, and fat digestibility (P<0.05. Bali cattle fed 5% SOCS (R2 and 5% SOCS + 10% CFF (R3 had higher organic matter and ether extract digestibilities and linoleic acid content of meat (P<0.05 compared with the control (R1. The Bali cattle fed with R1 and R2 had higher crude protein digestibility (P<0.05 compared with that of R3. It is concluded that the supplementation of 5% SOCS and 10% CFF in the ration improved the digestibility of organic matter, ether extract and linoleic fatty acids content in Bali cattle meat.

  2. Genetic variability in wild genotypes of Passiflora cincinnata based on RAPD markers.

    Science.gov (United States)

    Cerqueira-Silva, C B M; Conceição, L D H C S; Santos, E S L; Cardoso-Silva, C B; Pereira, A S; Oliveira, A C; Corrêa, R X

    2010-12-21

    The genetic diversity and characteristics of commercial interest of Passiflora species make it useful to characterize wild germplasm, because of their potential use for fruit, ornamental and medicinal purposes. We evaluated genetic diversity, using RAPD markers, of 32 genotypes of Passiflora cincinnata collected from the wild in the region of Vitória da Conquista, Bahia, Brazil. Thirteen primers generated 95 polymorphic markers and only one monomorphic marker. The mean genetic distance between the genotypes estimated by the complement of the Dice index was 0.51 (ranging from 0.20-0.85), and genotype grouping based on the UPGMA algorithm showed wide variability among the genotypes. This type of information contributes to identification and conservation of the biodiversity of this species and for the identification of pairs of divergent individuals for maximum exploitation of existing variability.

  3. In vitro culture from mature seeds of Passiflora species Regeneração e cultura in vitro de espécies de Passiflora

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    Flavia Guzzo

    2004-02-01

    Full Text Available The genus Passiflora comprises hundred species, mainly native of the South American tropics and rainforests, which are grouped into 21 subgenera. Some species are widely studied for their economic importance and are chiefly cultivated for production of fruit juice. To obtain a continuous source of material for a screening of secondary metabolites, zygotic embryo culture was attempted for 62 Passiflora species, starting from seeds mainly collected in the wild. Twenty nine of these species produced calli, which had very different growth rates. Plants were successfully regenerated from calli of 13 different species. For 25 of the responsive species this is the first report of in vitro culture.O gênero Passiflora compõe centenas de espécies, a maioria de origem dos trópicos e das florestas da América do Sul, as quais são agrupadas em 21 subgêneros. Algumas espécies foram intensamente estudadas por sua importância econômica e são cultivadas principalmente para a produção de suco de fruta. Cultura de 29 espécies de Passiflora foram obtidos a partir de embriões zigóticos e de culturas de endosperma. Foram obtidos diferentes tipos de calos de crescimento, de tal forma que plantas foram regeneradas a partir de calos de 13 espécies diferentes. Não haviam sido ainda relatadas culturas in vitro para 25 das espécies trabalhadas.

  4. Grafting of different combinations of scions and rootstocks of passion fruit plants

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    Verônica Andrade dos Santos

    2014-06-01

    Full Text Available The use of rootstock in the cultivation of passion fruit aims to solve problems related to diseases caused by soil-borne pathogens. The seedling production by this method may provide greater longevity for plants and smaller losses for the producer of passion fruit. The objective of this study was to evaluate the grafting of different canopy / rootstock, using Passiflora alata and Passiflora cincinnata as rootstocks for yellow, sweet and purple passion fruit plants. The experimental design was completely randomized in a factorial 2 x 3 scheme (two rootstocks and three types of scions, with four replications and ten plants per plot. The Passiflora cincinnata when used as rootstock for yellow, purple, and sweet passion fruit showed lower grafting success rate and seedling development. The formation of seedlings by grafting of yellow and purple passion fruit on Passiflora alata proved to be feasible for the majority of those characteristics.

  5. Isotermas de dessorção da casca do maracujá (Passiflora edulis Sims: determinação experimental e avaliação de modelos matemáticos Desorption isotherms of passion fruit peel (Passiflora edulis Sims: experimental determination and mathematical model evaluation

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    Marinévea Medeiros de Oliveira

    2006-10-01

    Full Text Available A produção de proteínas microbianas sobre a casca de maracujá visando à produção de suplemento protéico para animais é uma alternativa encontrada para o grande desperdício desse resíduo agroindustrial. Através das isotermas de dessorção da casca do maracujá, foi verificado que as condições de umidade inicial para o crescimento de microrganismos neste resíduo por meio da fermentação semi-sólida deverá ser acima de 55% (base úmida e a faixa de umidade ideal para o armazenamento do resíduo em torno de 5,3% (base úmida.The microbial protein production on passion fruit peel shell as an animal protein supplement production is an alternative found out to avoid the large wastage of agri-industrial residues. Through the desorption isotherms of passion fruit peel, it is verified that for the microorganism growth by solid-state fermentation on this residue, the initial moisture content condition should be above 55% (wet basis. The ideal moisture content range for residue storage is around 5.3% (wet basis.

  6. In vitro callus induction and in vivo antioxidant activity of Passiflora foetida L. leaves

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    Rasool SN *

    2011-03-01

    Full Text Available Summary: Callus was induced efficiently from the leaf explants of Passiflora foetida L. (Passion fruit on Murashige and Skoog (MS medium containing 2 mg/l 2,4-dichlorophenoxy acetic acid (2,4-D and 0.5 mg/l kinetin (KN after 16 days. Maximum callus (65% response, 610 mg fresh weight and 55 mg dry weight was formed on MS medium supplemented with low sucrose and salt concentration than that of high sucrose and salt concentration. The crude ethanolic extract prepared from the callus of Passiflora foetida L. leaf showed significant (PIndustrial relevance: CCl4 is a well established hepatotoxin. It induces chronic and acute injuries not only in liver also in kidneys, heart and brain. In this study, the hepatoprotective effects of ethanolic extract from the callus of Passiflora foetida leaves were studied and results were found very promising. To day a vast number of drugs are developed from plants possessing excellent therapeutic potential and less side effects compared to synthetic drugs which cause toxicity in various organs. Isolation and characterization of active principle from this extract could lead to the development of effective therapeutic drug in industry for the treatment of hepatic injury.

  7. Ensaios toxicológicos clínicos da casca do maracujá-amarelo (Passiflora edulis, f. flavicarpa, como alimento com propriedade de saúde Tests of clinical toxicology of the yellow passion fruit peel (Passiflora edulis, f. flavicarpa, as food with health property

    Directory of Open Access Journals (Sweden)

    Josimar dos Santos Medeiros

    2009-06-01

    Full Text Available Há muito tempo as propriedades sedativas do maracujazeiro já são conhecidas, especialmente quando utilizadas as infusões ou tinturas das folhas. Recentemente foi descrita uma nova propriedade relacionada ao fruto: a atividade hipoglicemiante da farinha produzida a partir de sua casca, porção rica em pectina, uma fração de fibra solúvel que, quando hidratada, regula respostas metabólicas na redução de absorção de nutrientes, como glicídios e lipídios, devido à formação de uma camada gelatinosa na mucosa intestinal, mecanismo que pode explicar sua ação hipoglicemiante. O objetivo desse estudo foi avaliar a toxicologia clínica do uso da farinha de casca de maracujá em voluntários saudáveis. Para isso foi realizado um ensaio toxicológico clínico, em 36 voluntários de ambos os sexos, que utilizaram 10 g do produto três vezes ao dia, durante oito semanas. Os indivíduos foram incluídos no estudo após uma avaliação clínica, com a realização de exames físicos e laboratoriais. O uso do produto foi bem tolerado pelos voluntários, não sendo relatadas reações adversas que pudessem comprometer sua utilização como alimento com propriedade de saúde. Os exames efetuados não evidenciaram sinais de toxicidade nos diversos órgãos e sistemas avaliados, indicando que a farinha de casca de maracujá poderá ser utilizada em futuros estudos farmacológicos clínicos.For a long time the sedative properties of passion tree have already been known, particularly when using the infusion or tincture of the leaves. Recently, however, a property related to a new product was described: a hypoglycaemic activity of the flour produced from its bark, which is rich in pectin, a fraction of soluble fiber that lowers the absorption of carbohydrates in our body, which explains its hypoglycaemic mechanism of action. The objective of this study was to evaluate the clinical toxicology of the use of the meal in healthy volunteers. For this

  8. Passiflora kapiriensis (Passifloraceae), a new species from French Guiana

    NARCIS (Netherlands)

    Rome, M.; Coppens d'Eeckenbrugge, G.

    2016-01-01

    Passiflora kapiriensis is a new Guianese species in the series Laurifoliae of subgenus Passiflora, found near Saint-Georges-de-l’Oyapock. The filaments of the fourth corona row are 1 cm long and oriented to the androgynophore, which is reminiscent of P. acuminata, P. cerasina, P. fissurosa, P. killi

  9. Development and analysis of composite flour bread.

    Science.gov (United States)

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

  10. Efeito dos substratos artificiais no enraizamento e no desenvolvimento de estacas de maracujazeiro-azedo (Passiflora edulis Sims f. flavicarpa Deg Effect of the artificial substrates on the rooting and budding of passion fruit (Passiflora edulis Sims f. flavicarpa Deg. cuttings

    Directory of Open Access Journals (Sweden)

    JAIME ABRÃO DE OLIVEIRA

    2002-08-01

    Full Text Available Os ensaios foram instalados em casa de vegetação na Embrapa Cerrados, Planaltina-DF, em agosto de 1999. Nos primeiros 30 dias, estacas da cultivar MSC (Marília Seleção Cerrados foram mantidas sob nebulização com duas regas diárias. Avaliaram-se os seguintes parâmetros: percentagens de estacas brotadas, enraizadas, com fungos, peso de matéria fresca e seca da parte aérea e das raízes, aos 90 dias após o plantio. O estudo foi composto de dois experimentos. No primeiro, utilizaram-se estacas coletadas em agosto de 1999, e oito tipos de substratos. O Plantmax Florestal EstacaÒ proporcionou maior brotação e enraizamento, e ainda menorincidência de estacas contaminadas por Colletotrichum gloeosporioides, comparativamente ao substrato à base de Plantmax Hortaliças.Ò O aditivo NutriplantaÒ quando combinado com o fertilizante OsmocoteÒ, no substrato à base de Plantmax Florestal EstacaÒ, proporcionou maior brotação e enraizamento e também menor incidência de estacas contaminadas com C. gloeosporioides. No segundo ensaio, utilizaram-se estacas do híbrido RC1 ((F1: Marília x Roxo Australiano x Marília, coletadas em agosto de 2000, tratadas com 2.000 ppm de AIB, plantadas em bandejas de poliestireno expandido com doze tipos de substratos. Para enraizamento das estacas do Híbrido RC1, não houve diferença entre os substratos testados. A adição de um g de Osmocote® por estaca, aos 30 dias após o plantio no substrato Plantmax Florestal Estaca® , proporcionou o melhor desenvolvimento da parte aérea das estacas do Híbrido RC1.The experiments were carried out (August to November of 1999 and 200 under greenhouse conditions in Embrapa Cerrados, Planaltina-DF. In the first assay, passion fruits (Cv. Marília-MSC cuttings containing two internodes were immersed in IBA (indolbutiric acid solution at 2000 ppm for 10 seconds and planted in expanded polystyrene trays, with 72 units containing eight organic substrates. The evaluation

  11. In vitro antimicrobial activity of aqueous extracts from Lentinula edodes isolates against Colletotrichum sublineolum and Xanthomonas axonopodis pv. Passiflorae

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    Nivea Maria Tonucci-Zanardo

    2015-03-01

    Full Text Available The aim of this study was to evaluate the antimicrobial activity of aqueous extracts from fruiting bodies of different isolates of Lentinula edodes on the pathogens Colletotrichum sublineolum, the causal agent of anthracnose in sorghum, and Xanthomonas axonopodis pv. passiflorae, the causal agent of bacterial spot in passion fruit. Results showed that the aqueous extracts from isolates LE JAB-K and LE 95/01 significantly reduced C. sublineolum spore germination, while the isolate LE 96/22 was the only one to inhibit the pathogen mycelial growth. However, all L. edodes isolates showed inhibitory effect on C. sublineolum appressorium formation. Regarding X. axonopodis pv. passiflorae, the aqueous extracts from all L. edodes isolates significantly reduced the in vitro multiplication of the bacterium. However, antimicrobial activity was lost when the extracts were autoclaved, demonstrating their thermolabile property. The aqueous extract from isolate LE 96/22 was also partially purified by anion exchange chromatography and fraction V exhibited high inhibitory activity on the in vitro mycelial growth of C. sublineolum, while the multiplication of X. axonopodis pv. passiflorae was inhibited by fractions IV, V and VII. Thus, L. edodes isolates were shown to produce compounds exhibiting antifungal and antibacterial activities against phytopathogens, which are mainly concentrated in fraction V.

  12. Substituting Wheat Flour with Banana Skin Flour from Mixture Various Skin Types of Banana on Making Donuts

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    Renny Futeri

    2014-01-01

    Full Text Available Tropical forest plants is a very rich source of chemical compounds or bioactive efficacious . Many of the compounds potential as a source of raw materials in food processing . One is the banana plant , West Sumatra Padang and Bukittinggi is one area in Indonesia with banana . Generally people in West Sumatra just consume or eat the fruit and throw banana skin just because it is considered as waste ( waste banana peel . When the banana peel waste is left alone so do not rule out the possibility for the accumulation of garbage or waste banana peels , especially in the West Sumatra city of Padang and sekitarnya.Salah one solution that can be done is to harness and cultivate the banana peel waste into a material more useful for example in the manufacture of foodstuffs.Banana peel flour with all the treatments can produce flour banana peel . However, the manufacture of flour banana skin with the use of sodium metabisulfite 1% at 1 hour of soaking to get the best flour . Having obtained done banana peel flour donut -making flour substitute banana peel . The use of banana peel flour with different concentrations turned out to affect the organoleptic properties of the donut . Of hedonic organoleptic test , the results of the average value of the ratio between wheat flour with flour banana skin that gives the best results for color , aroma , and flavor that is a donut with banana peel flour ratio of 0 % to 100 % wheat flour and donuts with banana peel flour ratio 10 % with 90 % wheat flour , but the texture will be best results are donuts of banana peels can be made by substituting wheat flour with flour banana skin at 10 %. Carbohydrate content of flour banana skin with the use of sodium metabisulfite 1% at 1 hour soaking of 16.60 grams.

  13. Ecologia da polinização do maracujá-amarelo, na região do vale do submédio São Francisco Ecology of pollination of the yellow passion fruit (passiflora edulis sims f. flavicarpa deg., in the region of São Francisco valley

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    Kátia Maria Medeiros de Siqueira

    2009-03-01

    Passiflora edulis f. flavicarpa (Passifloraceae, including foraging patterns of the floral visitors in the region of São Francisco Valley. The study was carried out in irrigated orchards in the Maniçoba Project, in Juazeiro-BA, during 2005 and 2006. The floral anthesis occurred between midday and 1 pm. Flower closing started at 6 pm and finished around 1 am. The time for style deflexion was 71,4 ± 12,4 min, about 5% of the flowers remained with the style undefexed. The stigmas were receptive during the entire anthesis and the pollen grains presented 94% viability. The nectar volume was in average 100 µL, with 48% of sugar concentration . The average number of pollen grains/flower was 140,595 ± 34,175 and 426 ± 77 of ovules/ovary. The highest rates were obtained after manual crossed pollination (74%, confirming the existence of a system of self-incompatibility. We registered 10% of flowers with four stigmas, which when manually pollinated, produced bigger fruits with a higher number of seeds (477,7 ± 76,8. We found a positive correlation between the number of seeds and the weight of the fruits. The flower visitors were Apis mellifera, Trigona spinipes, Xylocopa grisescens, X. frontalis and X. cearensis. A. mellifera and T. spinipes being pollen and nectar robbers, respectively. Bees of the genus Xylocopa were more frequent during the dry season and A. mellifera during the wet season. The effective pollinators were X. grisescens and X. frontalis. We found that they were limited in number in the studied areas. However they were found to be more frequent in other plant species during the rainy season which indicates that these plant species compete with the passion fruit for pollination service.

  14. COMPARISON OF RNA EXTRACTION METHODS FOR Passiflora edulis SIMS LEAVES

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    ANNY CAROLYNE DA LUZ

    2016-02-01

    Full Text Available ABSTRACT Functional genomic analyses require intact RNA; however, Passiflora edulis leaves are rich in secondary metabolites that interfere with RNA extraction primarily by promoting oxidative processes and by precipitating with nucleic acids. This study aimed to analyse three RNA extraction methods, Concert™ Plant RNA Reagent (Invitrogen, Carlsbad, CA, USA, TRIzol® Reagent (Invitrogen and TRIzol® Reagent (Invitrogen/ice -commercial products specifically designed to extract RNA, and to determine which method is the most effective for extracting RNA from the leaves of passion fruit plants. In contrast to the RNA extracted using the other 2 methods, the RNA extracted using TRIzol® Reagent (Invitrogen did not have acceptable A260/A280 and A260/A230 ratios and did not have ideal concentrations. Agarose gel electrophoresis showed a strong DNA band for all of the Concert™ method extractions but not for the TRIzol® and TRIzol®/ice methods. The TRIzol® method resulted in smears during electrophoresis. Due to its low levels of DNA contamination, ideal A260/A280 and A260/A230 ratios and superior sample integrity, RNA from the TRIzol®/ice method was used for reverse transcription-polymerase chain reaction (RT-PCR, and the resulting amplicons were highly similar. We conclude that TRIzol®/ice is the preferred method for RNA extraction for P. edulis leaves.

  15. Poscosecha de la gulupa: (passiflora edulis sims)

    OpenAIRE

    Orjuela-Baquero, Nubia Marcela; Campos Alba, Sandra; Sánchez Nieves, Jimena; Melgarejo, Luz Marina; Hernández, María Soledad; Sierra A., César A.; Gutiérrez Carranza, Luis Alejandro; Martínez, Sugey M.; Moreno-Chacón, Leonardo; Pérez-Martínez, Laura Victoria; Flórez, Laura Marcela

    2011-01-01

    Este libro presenta resultados de investigación, generados a través del proyecto “Efecto de las condiciones poscosecha sobre la fisiología, bioquímica, conservación y análisis proteómico en frutos de gulupa “Passiflora edulis Sims” ejecutado por la Universidad Nacional de Colombia, con la colaboración de la empresa OCATI S.A, y financiación por Colciencias; con el apoyo del proyecto “Materiales poliméricos para la fabricación de un empaque apropiado para el manejo poscosecha de la Gulupa” fi...

  16. Melissa officinalis and Passiflora caerulea infusion as physiological stress decreaser

    National Research Council Canada - National Science Library

    Feliú-Hemmelmann, Karina; Monsalve, Francisco; Rivera, César

    2013-01-01

    The objective of this study was to determine the effect of a Melissa officinalis and Passiflora caerulea infusion on the severity of physiological chronic stress induced by movement restriction in CF-1 mice...

  17. Passiflora dorisiae, una nueva especie en el Subgénero Passiflora (Passifloraceae

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    Boris Esquerre-Ibañez

    2015-12-01

    Full Text Available Passiflora dorisiae es descrita e ilustrada como una nueva especie del género Passiflora (Passifloraceae para los bosques de neblina occidentales del noroeste del Perú. P. dorisiae es muy similar a P. lawessonii del Ecuador pero se diferencia en la estructura interna de la flor al poseer un opérculo erecto con la mitad superior filiforme y filamentos pequeños insertos; brácteas glandular-aserradas; lámina 3-lobada en un 1/3-1/4 de su tamaño, glandular-aserrada en la cara interna de la base; peciolo biglandular ocasionalmente con una glándula adicional distal y en su rango geográfico.

  18. In vitro callus induction and in vivo antioxidant activity of Passiflora foetida L. leaves

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    A N Rasool

    2011-03-01

    Full Text Available Summary: Callus was induced efficiently from the leaf explants of Passiflora foetida L. (Passion fruit on Murashige and Skoog (MS medium containing 2 mg/l 2,4-dichlorophenoxy acetic acid (2,4-D and 0.5 mg/l kinetin (KN after 16 days. Maximum callus (65% response, 610 mg fresh weight and 55 mg dry weight was formed on MS medium supplemented with low sucrose and salt concentration than that of high sucrose and salt concentration. The crude ethanolic extract prepared from the callus of Passiflora foetida L. leaf showed significant (P< 0.05 in vivo antioxidant activity in CCl4 induced hepatotoxicity model in rats. After 14 days oral feeding of the ethanolic extract (200 and 500 mg/kg b.wt resulted in the significant (P< 0.05 reduction of serum aspartate aminotransferase(AST and alanine aminotransferase (ALT and hepatic thiobarbutiric acid reacting substances (TBARS levels which were elevated by CCl4 challenge in rats. Antioxidant enzymes superoxide dismutase (SOD, catalase (CAT and glutathione peroxidase (GPX levels and reduced glutathione (GSH levels in liver were increased significantly (P< 0.05 which were reduced by CCl4 challenge in rats. Industrial relevance: CCl4 is a well established hepatotoxin. It induces chronic and acute injuries not only in liver also in kidneys, heart and brain. In this study, the hepatoprotective effects of ethanolic extract from the callus of Passiflora foetida leaves were studied and results were found very promising. To day a vast number of drugs are developed from plants possessing excellent therapeutic potential and less side effects compared to synthetic drugs which cause toxicity in various organs. Isolation and characterization of active principle from this extract could lead to the development of effective therapeutic drug in industry for the treatment of hepatic injury.

  19. Caracterização genética de espécies de Passiflora por marcadores moleculares análogos a genes de resistência Genetic characterization of Passiflora species via resistance genes analog markers

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    Mariana da Silva Paula

    2010-03-01

    Full Text Available O cultivo comercial do maracujá é afetado por diversos problemas fitossanitários, os quais contribuem para quebras de produção e significativa redução da vida útil dos plantios. Em algumas situações, a incidência de doenças pode inviabilizar o cultivo do maracujá. Fontes de resistência a distintas doenças têm sido identificadas em acessos de espécies de Passiflora. Neste trabalho, buscou-se avaliar a diversidade genética de acessos de oito espécies silvestres (P. setacea, P. nitida, P. serratodigitata, P. caerulea, P. gibertii, P. odontophyla, P. edulis e P. coccinea e de um híbrido interespecífico (P. setacea x P. coccinea, utilizando marcadores moleculares análogos a genes de resistência (RGAs. Verificou-se uma grande diversidade no perfil eletroforético de RGAs nos acessos de Passiflora, permitindo a anotação de 96 amplicons polimórficos entre, pelo menos, um par de acessos. Os níveis de dissimilaridade genética (calculados exclusivamente com os marcadores RGAs variaram entre 0,40 e 0,89 nos acessos das espécies de Passiflora avaliadas. A análise de sequência de um subgrupo destes amplicons obtidos com primers RGAs indicou que estas bandas correspondem a regiões genômicas que contêm segmentos (motivos com identidade aos encontrados em genes de resistência previamente caracterizados em outras espécies vegetais. Desta forma, os dados indicam a existência de um repertório variado de marcadores do tipo RGA em Passiflora que podem ser potencialmente úteis em sistemas de caracterização molecular de germoplasma e em programas de melhoramento genético visando à resistência a doenças nesta cultura.The commercial cultivation of passion fruit can be affected by many diseases, which might induce sever fruit yield losses and significant life cycle reduction of the crop. In some situations disease incidence can make the passion fruit production not economically viable. Sources of resistance against several

  20. Steroidal and triterpenoidal glucosides from Passiflora alata

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    Reginatto Flávio H.

    2001-01-01

    Full Text Available Five glycosides were isolated from leaves of P. alata. The structures 1-5 were obtained through extensive spectral analyses as 3-O-beta-D-glucopyranosyl-stigmasterol (1, 3-O-beta-D-glucopyranosyl-oleanolic acid (2, 3-O-beta-D-glucopyranosyl-(1->3-beta-D-glucopyranosyl-oleanolic acid (3, 3-O-beta-D-glucopyranosyl-(1->2-beta-D-glucopyranosyl-oleanolic acid (4 and 9,19-cyclolanost-24Z-en-3beta,21,26-trihydroxy-3,26-di-O-gentiobiose (5. Comparison of the TLC profiles of the hydroethanolic extracts from leaves of other Passiflora species found in the south of Brazil (P. actinia, P. caerulea, P. edulis var. flavicarpa, P. elegans, P. foetida, P. misera and P. tenuifila showed that only P. alata presented saponin accumulation.

  1. Maracujá: um alimento funcional? Passion fruit: a functional food?

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    Maria Luiza Zeraik

    2010-07-01

    Full Text Available Este artigo é uma revisão bibliográfica sobre as espécies brasileiras de Passiflora (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis e P. edulis fo. edulis. A maioria dos artigos da literatura focaliza somente as folhas de Passiflora, enquanto que esta revisão contém informações sobre a polpa, cascas e sementes dos frutos do maracujá, com destaque para a composição química, estudos nutricionais e farmacológicos. O enfoque nos frutos do maracujá fundamenta-se no amplo consumo do suco de maracujá (fresco ou industrializado no Brasil e também nas investigações em andamento para avaliar o seu potencial uso como alimento funcional.This paper consists of a bibliographic review of the most relevant edible Brazilian Passiflora species (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis and P. edulis fo. edulis. Most of the reports in the literature focus solely on Passiflora leaves, whereas this review contains information about passion fruit pulp, rind and seeds, highlightening chemical composition, nutritional and pharmacological studies. The emphasis on the "maracujá" fruit is due to the extensive consumption of passion fruit juice (fresh or processed in Brazil and on ongoing investigations into its potential as a functional food.

  2. Chronic toxicity of Passiflora foetida L. extract

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    S Chivapat

    2011-06-01

    Full Text Available Summary: The extract of Passiflora foetida leaf has been reported to possess various interesting biological benefits. The objective of this study was to investigate the safety of ethanolic extract, containing 0.84% vitexin in Wistar rats. The animals were randomly allocated into five groups, each of twenty four rats (12 male and 12 female. Four experimental groups were orally given the P. foetida extract at the doses of 16, 160, 800 and 1600 mg/kg/day for six months respectively, whereas the control received distilled water.  The extract did not affect the body weights, food intake and relative organ weights of the animals, and nor did cause the abnormal changes of hematological and biochemical values.  Histopathological alterations in the various organs of all extract-treated group did not show any significance, except the adrenal glands of the highest dose male group showed the appearance of fatty infiltration in the cortex; however this phenomenon might be physiological rather than pathological change.  The results suggested that the ethanolic extract of P. foetida extract at the given doses did not induce any harmful effects in the rats.   Industrial relevance: In this study, 40% ethanolic extract from Passiflora foetida leaves contained 0.84% vitexin  which was reported to possess potent anti-inflammatory effect. In addition, other compounds i.e. Kaempferol, apigenin and luteolin in this plant were found to exert anti-histamine release. The present toxicity study revealed no harmful effect in the experimental animal. Therefore, the quality control of the above mentioned compounds in the extract could lead to anti-inflammatory and anti-allergic drug development for compensation of excessive steroidal drugs usage.

  3. Composição centesimal do fruto, extrato concentrado e da farinha da uva-do-japão Chemical composition of fruit, concentrated extract and flour from "Japanese grape"

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    Marlene Bampi

    2010-11-01

    Full Text Available A Hovenia dulcis, mais conhecida como uva-do-japão, pertence à família Rhamnaceae, é natural da China, Japão e Coréia, sendo largamente difundida no sul do Brasil. Rica em açúcares e bem aceita para consumo humano, pode ser consumida in natura ou processada. Não há na literatura relatos de seu aproveitamento em produtos alimentícios. O presente trabalho teve por objetivo determinar a composição centesimal do fruto, do extrato concentrado e da farinha. Foram obtidos teores em torno de 54,08, 52,44 e 19,08g 100g-1 para umidade; 2,16, 4,09 e 4,48g 100g-1 para cinzas; 3,74, 2,77 e 5,73g 100g-1 para proteína bruta; 1,42, 0,37 e 1,82g 100g-1 para extrato etéreo; 12,56, 3,33 e 25,62g 100g-1 para fibra alimentar; 19,46, 37,34 e 42,53g 100g-1 para açúcares totais, além do valor calórico de 105,56, 165,14 e 216,09kcal 100g-1, respectivamente, em fruto, extrato concentrado e farinha. A quantificação por cromatografia líquida confirmou o conteúdo dos açúcares redutores (frutose, 6,15g 100g-1 e glicose, 6,57g 100g-1 superior ao teor de açúcares não redutores no fruto (sacarose, 3,56g 100g-1. A farinha é rica em açúcares e possui elevado teor de fibra alimentar, podendo ser utilizada como um ingrediente alternativo em produtos de panificação. Em termos sensoriais, o extrato concentrado obteve um índice de aceitabilidade de 82% entre os julgadores, apresentando bom potencial para elaboração de geleias.Hovenia dulcis, whose popular name is Japanese grape, belongs to the family Rhamnaceae, native of China, Japan and Korea, is widely distributed in southern Brazil. Rich in sugar and with good acceptance for human consumption it can be consumed fresh or processed. There are no literature reports of its use in food products. The aim of this study was to determine the chemical composition of the Japanese grape fruit, concentrated extract and flour. The contents for moisture (54.08, 52.44 e 19.08g 100g-1, ash (2.16, 4.09 e 4.48g

  4. Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils.

    Science.gov (United States)

    de Santana, Fernanda Carvalho; Shinagawa, Fernanda Branco; Araujo, Elias da Silva; Costa, Ana Maria; Mancini-Filho, Jorge

    2015-12-01

    The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3-ethylbenzothiazoline-6-sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ-tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils.

  5. Floral scent of brazilian Passiflora: five species analised by dynamic headspace.

    Science.gov (United States)

    Montero, Daniel A V; Marques, Marcia Ortiz M; Meletti, Laura M M; Kampen, Maria H VAN; Polozzi, Sandra C

    2016-09-01

    This study describes for the first time the chemical composition and olfactive description of floral scent from Brazilian Passiflora (Passiflora edulis Sim, Passiflora alata Curtis, Passiflora cincinnata Mast., Passiflora coccinea Aubl. and Passiflora quadrangularis L.). Five species were grown in greenhouse at the Agronomic Institute (IAC), São Paulo, Brazil. Volatile compounds were collected using dynamic headspace. Analyses of scent composition were performed by gas chromatograph coupled to mass spectrometer. Identification of chemical constituents was conducted through of retention index followed by comparative analysis of mass spectra with specialized databases. The olfactive descriptions of floral scent from each species was evaluated for a professional perfumer. High interspecific diversity was found between chemical compositions of floral scent within Passiflora and different bouquets were observed amount the studied species. Mayor constituents were linalool (P. alata), geraniol (P. quadrangularis), 1,4-dimethoxybenzene (P. edulis), benzaldehyde (P. cincinnata) and 2-methyl-3-pentanone (P. coccinea).

  6. Floral scent of brazilian Passiflora: five species analised by dynamic headspace

    Directory of Open Access Journals (Sweden)

    DANIEL A.V. MONTERO

    2016-01-01

    Full Text Available ABSTRACT This study describes for the first time the chemical composition and olfactive description of floral scent from Brazilian Passiflora (Passiflora edulis Sim, Passiflora alata Curtis, Passiflora cincinnata Mast., Passiflora coccinea Aubl. and Passiflora quadrangularis L.. Five species were grown in greenhouse at the Agronomic Institute (IAC, São Paulo, Brazil. Volatile compounds were collected using dynamic headspace. Analyses of scent composition were performed by gas chromatograph coupled to mass spectrometer. Identification of chemical constituents was conducted through of retention index followed by comparative analysis of mass spectra with specialized databases. The olfactive descriptions of floral scent from each species was evaluated for a professional perfumer. High interspecific diversity was found between chemical compositions of floral scent within Passiflora and different bouquets were observed amount the studied species. Mayor constituents were linalool (P. alata, geraniol (P. quadrangularis, 1,4-dimethoxybenzene (P. edulis, benzaldehyde (P. cincinnata and 2-methyl-3-pentanone (P. coccinea.

  7. Genetic variability assessment in the genus Passiflora by SSR markers

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    Claudia Lougon Paiva

    2014-09-01

    Full Text Available The genus Passiflora encompasses many species that are endemic to the Brazilian territory, including some with economic value. Studies on genetic diversity in this genus are fundamental because they allow understanding genetic variability and distance. The present study aimed to determine the genetic variability and distances among 10 species of the genus Passiflora by using microsatellite markers (Simple Sequence Repeat, SSR. Twenty-eight heterologous microsatellite markers were tested, but only 12 were used in the diversity analysis because they amplified in at least 80% of the species. A clear separation was observed among the subgenuses studied, as well as wide variation among the accessions of Passiflora. This knowledge enables breeders to explore diversity and transfer favorable alleles found in wild species.

  8. GENETIC DIVERSITY IN ACCESSIONS OF Passiflora cincinnata Mast. BASED ON MORPHOAGRONOMIC DESCRIPTORS AND MOLECULAR MARKERS

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    TIAGO VINÍCIUS BATISTA DO CARMO

    2017-01-01

    Full Text Available Passiflora cincinnata Mast. has become more popular in the market because the unusual flavor of its fruits and natural beauty of its flowers, and has great potential for breeding programs of Passiflora edulis f. flavicarpa, because its resistance to diseases and drought. The objective of this work was to evaluate seven wild passion fruit (P. cincinnata accessions, using morphological and agronomic descriptors and molecular markers type ISSR, to identify their morphoagronomic and genetic variabilities and potential for use in breeding programs. A randomized block experimental design was used with five replications and two plants per plot. Thirteen qualitative and twenty-one quantitative, vegetative and floral characteristics were used for morphoagronomic characterization. Twelve ISSR primers were evaluated for molecular characterization. Among the qualitative characteristics, only the color variations were significantly different between the accessions. According to the mean squares of the quantitative characteristics evaluated, obtained from analysis of variance, the means of accessions showed significant differences (p<0.01 for all characteristics. The IAL (internode average length was the morphological descriptor that most contributed to diversity, with 43.12%, followed by DH5 (stem diameter at 5 cm height and SW (sepal width. The average genetic similarity found was 68%. Despite the low genetic variability found among accessions, the primers UBC-887 and UBC-841 stood out with high percentage of polymorphism with 14 and 11 polymorphic fragments, respectively, and higher values of polymorphism information content (PIC, resolving power (RP and marker index (MI, denoting suitability for use in diversity studies of P. cincinnata. Low variability was found among accessions evaluated.

  9. Estudo comparativo do perfil de ácidos graxos em semente de Passifloras nativas do cerrado brasileiro A comparative study of fatty acids profile of Passiflora seed from Brazilian savana

    Directory of Open Access Journals (Sweden)

    Renata Miranda Lopes

    2010-06-01

    Full Text Available No mundo, existem mais de 580 espécies de maracujazeiros, grande parte nativa da América Tropical e Subtropical, principalmente no Brasil. Os programas de melhoramento utilizam uma parte pequena dos recursos genéticos disponíveis, já que o potencial deste material geralmente não está suficientemente caracterizado. O objetivo deste trabalho foi a caracterização do teor de lipídios e do perfil de ácidos graxos presentes nas sementes de 03 espécies nativas silvestres de maracujás (Passiflora cincinnata, P. setacea e P. nitida, empregando o maracujá comercial (P.edulis como referência. Os lipídios totais foram extraídos com éter de petróleo em extrator tipo Soxhlet. O perfil dos ésteres metílicos foi caracterizado por cromatografia a gás, usando detector de ionização de chama. A espécie P. setacea apresentou o maior teor de óleo (31,2-33,5%, seguida por P. nitida (29,5-32,3% e P. cincinnata (16,7-19,2%. O óleo de P. setacea apresentou 64,7% de ácido linoleico, 19,7% de oleico e 10,2% de ácido palmítico; o óleo de P. nitida apresentou os ácidos mirístico (0,6%, palmítico (15,3%, palmitoleico (2,0%, oleico (24,8%, linoleico (51,7% e um ácido graxo incomum às outras espécies de Passiflora, o láurico (0.4%; já o óleo de P. cincinnata apresentou os ácidos oleico (11,0%, palmítico (10,2% e linoleico (74,3%. O ácido linoleico foi predominante nas três espécies estudadas. Todas as espécies apresentaram ácido vacênico (0,3-0,6%, descrito pela primeira vez no gênero Passiflora.There are more 580 species of passion fruit in world, majority native from America Tropical and Subtropical, especially Brazil. Breeding programs use small part of genetic resources available, because potential of this material is not sufficiently characterized. The objective of this work was the characterization of lipids content and fatty acids profile present in the seeds of 03 species of wild native passion fruit (Passiflora

  10. In vitro regeneration of Passiflora miniata Mast

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    Paula Pinheiro Carvalho

    2017-03-01

    Full Text Available Passiflora miniata is a wild species native to the Southern Amazon, with ornamental potential due to the beauty of its flowers of intense red coloration. Reports in the literature about the species are still insipid. The aim of the present study was to induce the regeneration of P. miniata by the de novo organogenesis from mature zygotic embryos. The zygotic embryos were isolated and cultivated into the MS medium with the addition of 6-Benzyladenine (BA, Thidiazuron (TDZ and Kinetin (KIN growth regulators. The de novo regeneration from the zygotic embryos occurred directly and indirectly. A percentage of 80% of the explants cultivated in the presence of BA had direct organogenesis and 20% by the indirect way, with TDZ 60% were regenerated by the direct and 40% by the indirect way. Regarding the treatments with KIN, 58% of the explants had regeneration by direct and 42% by the indirect organogenesis. The development of shoot primordia initiated with the formation of organogenic structures that later differentiated into multi-shoots. The highest mean number of shoots (40.0 shoots per explants was obtained on 0.75 mg L-1BA. Conversely, using 0.50 mg L-1 TDZ or KIN, the highest number of shoots were 7.2 and 3.6, respectively.

  11. Passiflora incarnata Linn: A phytopharmacological review

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    Patel S

    2009-01-01

    Full Text Available Medicinal plants are the nature′s gift to human being to have disease-free healthy life. It plays a vital role to preserve our health. India is one of the most medico-culturally diverse countries in the world where the medicinal plant sector is part of a time-honoured tradition that is respected even today. Medicinal plants are believed to be much safer and proved elixir in the treatment of various ailments. In our country, more than 2000 medicinal plants have been recognized. Passiflora incarnata (Passifloraceae; passion flower Family is an important medicinal plant of tropical and subtropical India. Its medicinal usage has been reported in the traditional systems of medicine such as Ayurveda, Siddha and Unani. P. incarnata has been described as a passion flower and has been used extensively for treatment of some diseases like as anxiety, insomnia, convulsion, sexual dysfunction, cough and cancer. The present article including the detailed exploration of phyto-pharmacological properties of P. incarnata is an attempt to provide a direction for further research.

  12. Flour Flame Thrower: The "Flaming Potential" of Plain Flour

    Science.gov (United States)

    Sandoval, Christopher

    2012-01-01

    Plain flour has a lot of chemical energy packed into it. When the flour is in a clump or pile it does not ignite although it may blacken. This is because there is not enough flour exposed to the oxygen in the air. Aerosolising the flour exposes it to much more oxygen allowing a self sustaining combustion reaction to occur when an ignition source…

  13. Evaluation of gastroprotective activity of Passiflora alata

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    André Wasicky

    2015-08-01

    Full Text Available AbstractPassiflora alata Curtis, Passifloraceae, is a liana popularly known in Brazil as ‘maracujá-doce’ that has been used for treating different illnesses. Its leaves are described in the Brazilian Pharmacopoeia, but the gastroprotective activity has never been investigated. In the present study a freeze-dried crude 60% ethanol–water extract of P. alata aerial parts was prepared. Total flavonoid content, expressed as vitexin, was 0.67% ± 0.01. The hemolytic activity was 32 units for P. alata, using Saponin (Merck® as reference. P. alata presented EC50 of 1061.2 ± 8.5 µg/ml in the 2,2-diphenyl-1-picryhydrazyl assay and 1076 ± 85 µmol Trolox/g in the Oxygen Radical Absorbance Capacity assay. P. alata, its solvent fractions and a P. alatananopreparation were investigated for gastroprotective activity. The test samples exhibited gastroprotective activity on HCl/ethanol induced gastric mucosal lesions in rats. P. alata at doses of 100, 200 and 400 mg/kg, using the necrotizing agent at 150 mmol/l, inhibited 100% of ulcer formation (compared to the negative control, while lansoprazole (30 mg/kg 77%. When tested against a more concentrated necrotizing agent (300 mmol/l, fractions of P. alata at 100 mg/kg reduced 57% (n-hexane, 34% (ethyl acetate and 72% (aqueous fraction the ulcer formation. In this assay, lansoprazole (30 mg/kg inhibited 47%. When encapsulated, P. alata inhibited ulcer formation at 55%, 94% and 90% for dosages of 25, 50 and 100 mg/kg. These results suggest the potential use of P. alata as a gastroprotective herbal medicine.

  14. PASSIOMA: Exploring Expressed Sequence Tags during Flower Development in Passiflora spp.

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    Lucas Cutri

    2012-01-01

    Full Text Available The genus Passiflora provides a remarkable example of floral complexity and diversity. The extreme variation of Passiflora flower morphologies allowed a wide range of interactions with pollinators to evolve. We used the analysis of expressed sequence tags (ESTs as an approach for the characterization of genes expressed during Passiflora reproductive development. Analyzing the Passiflora floral EST database (named PASSIOMA, we found sequences showing significant sequence similarity to genes known to be involved in reproductive development such as MADS-box genes. Some of these sequences were studied using RT-PCR and in situ hybridization confirming their expression during Passiflora flower development. The detection of these novel sequences can contribute to the development of EST-based markers for important agronomic traits as well as to the establishment of genomic tools to study the naturally occurring floral diversity among Passiflora species.

  15. Morfoanatomia de folhas e caules de Passiflora edulis Sims, Passifloraceae Leaf and stem morphoanatomy of Passiflora edulis Sims, Passifloraceae

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    Josseara Beraldo

    2010-05-01

    Full Text Available Passiflora edulis Sims, espécie vegetal empregada na medicina popular e amplamente cultivada no território nacional, tem suas folhas e seus caules, muitas vezes utilizados como adulterante de amostras comerciais da droga vegetal oficializada no país também conhecida como maracujá, Passiflora alata Curtis. Caracteres morfoanatômicos de folhas e de caules de P. edulis, foram descritos e documentados. Dentre os caracteres auxiliares na distinção entre a droga oficial e os órgãos aéreos de P. edulis podem-se destacar o contorno da lâmina foliar, a forma da nervura mediana em secção transversal, o número e a localização de nectários extraflorais e, o indumentoPassiflora edulis Sims, vegetal species employed in the Brazilian traditional medicine and broadly cultivated across its territory, has its leaves and stems often used as an adulterant for commercial samples of the crude drug Passiflora alata Curtis, officially known in Brazil as "maracujá". Morphoanatomic data from leaves and stems in P. edulis were described and documented. Amongst these characteristics, the shape of the foliar blade, the shape of the midrib in transverse section, the number and the location of the extrafloral nectaries and the indumentum are all emphasized.

  16. RESISTANT STARCH AND BIOACTIVE CONTENTS OF UNRIPE BANANA FLOUR AS INFLUENCED BY HARVESTING PERIODS AND ITS APPLICATION

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    Anuchita Moongngarm

    2014-01-01

    Full Text Available Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88% of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.

  17. Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana

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    Edson Pablo da SILVA

    2016-01-01

    Full Text Available Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20% of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars.

  18. COMPARISON OF RNA EXTRACTION METHODS FOR Passiflora edulis SIMS LEAVES

    OpenAIRE

    2016-01-01

    ABSTRACT Functional genomic analyses require intact RNA; however, Passiflora edulis leaves are rich in secondary metabolites that interfere with RNA extraction primarily by promoting oxidative processes and by precipitating with nucleic acids. This study aimed to analyse three RNA extraction methods, Concert™ Plant RNA Reagent (Invitrogen, Carlsbad, CA, USA), TRIzol® Reagent (Invitrogen) and TRIzol® Reagent (Invitrogen)/ice -commercial products specifically designed to extract RNA, and...

  19. A revision of Passiflora L. subgenus Decaloba (DC.) Rchb. supersection Cieca (Medik.) J. M. MacDougal & Feuillet (Passifloraceae)

    Science.gov (United States)

    Porter-Utley, Kristen

    2014-01-01

    Abstract Passiflora subgenus Decaloba supersection Cieca is a monophyletic group of herbaceous to woody climbers found in subtropical and tropical regions of the world. The 19 species recognized here are primarily distributed in the southern United States, Mexico, Central America, South America, and the Caribbean. Two species, Passiflora suberosa and Passiflora pallida, are also naturalized in various regions of the Old World. The species of the supersection are recognized by their small, apetalous, usually greenish flowers with the filaments of the corona mostly in two series. The plants commonly lack c-glycosylflavones but possess flavonol 3-O-glycosides. The supersection contains two problematic species complexes, Passiflora suberosa and Passiflora coriacea. Phylogenetic relationships within supersection Cieca are investigated by means of phenetic and cladistic analyses of morphological and molecular (ITS 1 & 2) characters. The morphological and molecular data sets were analyzed separately because of incongruity due to taxon sampling and the complicated evolutionary history of entities within the Passiflora suberosa complex. All analyses confirm the monophyly of the supersection. They also show that the Passiflora suberosa complex is a non-monophyletic group of cryptic species, and inter-taxic hybridization and polyploidy have contributed to the confusing and complex pattern of variation evident within the group. Four taxa that were formerly included in this complex are recognized: Passiflora pallida, Passiflora suberosa subsp. suberosa, Passiflora suberosa subsp. litoralis, and Passiflora tridactylites. On the basis of molecular and morphological data, three species from the Passiflora coriacea complex are recognized: Passiflora coriacea, Passiflora sexocellata, and Passiflora megacoriacea. A key, detailed descriptions, distribution maps, and illustrations are included in the revision. Pollination, dispersal, and herbivory of the group are reviewed. The

  20. Melissa officinalis and Passiflora caerulea infusion as physiological stress decreaser.

    Science.gov (United States)

    Feliú-Hemmelmann, Karina; Monsalve, Francisco; Rivera, César

    2013-01-01

    The objective of this study was to determine the effect of a Melissa officinalis and Passiflora caerulea infusion on the severity of physiological chronic stress induced by movement restriction in CF-1 mice. 40 CF-1 male mice, six weeks of age, were divided into 4 groups (n = 10 for each group): (1) Group RS/MP received two treatments, induced stress through movement restriction and a infusion of Melissa officinalis and Passiflora caerulea in a dose of 200 mg/kg, (2) RS group with induced stress using movement restriction, (3) MP group, which received only a infusion, and (4) a CONTROL group that received no treatment. The severity of the stress was obtained by analysis of the physical parameters of body weight, thymus and spleen, and associated biomarkers with stress, corticosterone, and glucose. Animals that consumed Melissa officinalis and Passiflora caerulea infusion had lower plasma corticosterone levels (Student's t test, Welch, p = 0.05), which is the most important biomarker associated with physiological stress, demonstrating a phytotherapy effect.

  1. Efficiency of ITS sequences for DNA barcoding in Passiflora (Passifloraceae).

    Science.gov (United States)

    Giudicelli, Giovanna Câmara; Mäder, Geraldo; de Freitas, Loreta Brandão

    2015-04-01

    DNA barcoding is a technique for discriminating and identifying species using short, variable, and standardized DNA regions. Here, we tested for the first time the performance of plastid and nuclear regions as DNA barcodes in Passiflora. This genus is a largely variable, with more than 900 species of high ecological, commercial, and ornamental importance. We analyzed 1034 accessions of 222 species representing the four subgenera of Passiflora and evaluated the effectiveness of five plastid regions and three nuclear datasets currently employed as DNA barcodes in plants using barcoding gap, applied similarity-, and tree-based methods. The plastid regions were able to identify less than 45% of species, whereas the nuclear datasets were efficient for more than 50% using "best match" and "best close match" methods of TaxonDNA software. All subgenera presented higher interspecific pairwise distances and did not fully overlap with the intraspecific distance, and similarity-based methods showed better results than tree-based methods. The nuclear ribosomal internal transcribed spacer 1 (ITS1) region presented a higher discrimination power than the other datasets and also showed other desirable characteristics as a DNA barcode for this genus. Therefore, we suggest that this region should be used as a starting point to identify Passiflora species.

  2. Efficiency of ITS Sequences for DNA Barcoding in Passiflora (Passifloraceae

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    Giovanna Câmara Giudicelli

    2015-04-01

    Full Text Available DNA barcoding is a technique for discriminating and identifying species using short, variable, and standardized DNA regions. Here, we tested for the first time the performance of plastid and nuclear regions as DNA barcodes in Passiflora. This genus is a largely variable, with more than 900 species of high ecological, commercial, and ornamental importance. We analyzed 1034 accessions of 222 species representing the four subgenera of Passiflora and evaluated the effectiveness of five plastid regions and three nuclear datasets currently employed as DNA barcodes in plants using barcoding gap, applied similarity-, and tree-based methods. The plastid regions were able to identify less than 45% of species, whereas the nuclear datasets were efficient for more than 50% using “best match” and “best close match” methods of TaxonDNA software. All subgenera presented higher interspecific pairwise distances and did not fully overlap with the intraspecific distance, and similarity-based methods showed better results than tree-based methods. The nuclear ribosomal internal transcribed spacer 1 (ITS1 region presented a higher discrimination power than the other datasets and also showed other desirable characteristics as a DNA barcode for this genus. Therefore, we suggest that this region should be used as a starting point to identify Passiflora species.

  3. Isolation, culture, and plant regeneration from leaf protoplasts of Passiflora.

    Science.gov (United States)

    Davey, Michael R; Anthony, Paul; Power, J Brian; Lowe, Kenneth C

    2006-01-01

    The family Passifloraceae contains many species exploited in the food, pharmaceutical, and ornamental plant industries. The routine culture of isolated protoplasts (naked cells) followed by reproducible plant regeneration, is crucial to the genetic improvement of Passiflora spp. by somatic cell technologies. Such procedures include somatic hybridization by protoplast fusion to generate novel hybrid plants, and gene introduction by transformation. Seedling leaves are a convenient source of totipotent protoplasts. The protoplast-to-plant system developed for Passiflora edulis fv. flavicarpa is summarized in this chapter. The procedure involves enzymatic degradation of leaf tissue using commercially-available Macerozyme R10, Cellulase R10, and Driselase. Isolated protoplasts are cultured in Kao and Michayluk medium, semi-solidified with agarose. The medium containing the suspended protoplasts is dispensed as droplets or thin layers and bathed in liquid medium of the same composition. Shoot regeneration involves transfer of protoplast-derived tissues to Murashige and Skoog-based medium. The protocols developed for P. edulis are applicable to other Passiflora spp. and will underpin the future biotechnological exploitation of a range of species in this important plant family.

  4. Cholesterol-dependent hemolytic activity of Passiflora quadrangularis leaves

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    L.N. Yuldasheva

    2005-07-01

    Full Text Available Plants used in traditional medicine are rich sources of hemolysins and cytolysins, which are potential bactericidal and anticancer drugs. The present study demonstrates for the first time the presence of a hemolysin in the leaves of Passiflora quadrangularis L. This hemolysin is heat stable, resistant to trypsin treatment, has the capacity to froth, and acts very rapidly. The hemolysin activity is dose-dependent, with a slope greater than 1 in a double-logarithmic plot. Polyethylene glycols of high molecular weight were able to reduce the rate of hemolysis, while liposomes containing cholesterol completely inhibited it. In contrast, liposomes containing phosphatidylcholine were ineffective. The Passiflora hemolysin markedly increased the conductance of planar lipid bilayers containing cholesterol but was ineffective in cholesterol-free bilayers. Successive extraction of the crude hemolysin with n-hexane, chloroform, ethyl acetate, and n-butanol resulted in a 10-fold purification, with the hemolytic activity being recovered in the n-butanol fraction. The data suggest that membrane cholesterol is the primary target for this hemolysin and that several hemolysin molecules form a large transmembrane water pore. The properties of the Passiflora hemolysin, such as its frothing ability, positive color reaction with vanillin, selective extraction with n-butanol, HPLC profile, cholesterol-dependent membrane susceptibility, formation of a stable complex with cholesterol, and rapid erythrocyte lysis kinetics indicate that it is probably a saponin.

  5. Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora

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    Marina Leopoldina Lamounier

    2015-09-01

    Full Text Available The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour and evaluate the physicochemical and sensory characteristics. Fruits were pulped, the peels were dehydrated, dried, crushed and sieved to obtain the flour that was analyzed for physicochemical levels. Then, three ice cream formulations were developed (with 0%, 5% and 10% flour from the bark of jabuticaba, considering the physicochemical and sensorial characteristics. The results showed that the flour from the bark of jabuticaba showed high ash and fiber. The ice creams showed differences (p < 0.05 for pH, titratable acidity, moisture and ash due to the incorporation of flour from the bark of jabuticaba. The only attribute that did not differ (p > 0.05 was soluble solid. The overrun was ecreasing with increasing addition of flour. In the sensory evaluation, only attributes that differ (p < 0.05 were flavor, texture and overall appearance of the formulation with 10% flour from the bark of jabuticaba, which represents that incorporation of 5% flour from the bark of jabuticaba did not affect the cceptability of ice creams. It can be concluded that the enrichment of blemish bark flour provides edible ice increase in nutritional value without affecting the sensory characteristics at the level of 5% added.

  6. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

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    Paula Villela

    2013-09-01

    Full Text Available Annona crassiflora offers an edible fruit native to the Savanna. This study aimed to develop a flour meal from Annona crassiflora pulp; analyze the chemical composition of the fresh pulp and its flour; develop and verify the acceptance of formulations with different concentrations of the flour of Annona crassiflora pulp. Fruit used were selected and processed. The pulp was dried in an oven at 60-65 ºC/48h. We analyzed the chemical composition, and two formulations of breads were prepared with 10 and 20% Annona crassiflora pulp. The results showed that the drying of Annona crassiflora pulp enriched its nutritional value. The Annona crassiflora pulp showed important chemical components, as insoluble fibers (pulp and flour, minerals (potassium, calcium, manganese and others and antioxidant compounds. The formulations were well-accepted in a sensory point of view and proved to be a good alternative to the exploitation of the fruit.

  7. Respuesta in vitro de diferentes biotipos y explantos de Passiflora caerulea L.

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    Cecilia Severin

    2011-04-01

    Full Text Available In vitro response of different biotypes and explants of Passiflora caerulea L. RESUMEN Passiflora caerulea L., al igual que otras especies de la familia Passifloraceae, es utilizada en la medicina popular por sus propiedades antiespasmódicas y para el tratamiento de la ansiedad, el insomnio y el nerviosismo. La belleza de sus flores les otorga valor ornamental, mientras que sus frutos son apreciados por su importancia alimenticia. Se evaluó la respuesta in vitro de diferentes explantos y tres biotipos de P. caerulea: Corral de Bustos (provincia de Córdoba, Zavalla (provincia de Santa Fe y Neuquén (provincia de Neuquén. Se utilizaron dos tipos de explantos: entrenudos y segmentos nodales, y como medio de cultivo Murashige y Skoog (1962 (MS, suplementado con vitaminas de Gamborg (1976 y 1 mg/L-1 de benciladenina (BA. Las respuestas fueron diferentes según el genotipo y el explanto. Los entrenudos ubicados tanto horizontal como verticalmente en medio de cultivo generaron callos como única respuesta. El biotipo de Neuquén mostró los mayores porcentajes de segmentos nodales con brotes. A través de estudios histológicos se determinó que en medio de cultivo MS con 1 mg/L-1 de BA, los segmentos nodales de P. caerulea originan brotes a partir de las yemas axilares preformadas y raíces que parten de callos en la base de los mismos. En iguales condiciones, los entrenudos originan callo como única respuesta.  Palabras clave: pasionaria, cultivo in vitro, regeneración.  ABSTRACTAs other species of the Passifloraceae family, Passiflora caerulea L. is used in popular medicine for its antispasmodic properties and as a remedy for anxiety, insomnia and nervousness. It is also highly prized for the ornamental value of its beautiful flowers, as well as for the nutritional importance of its fruits. The in vitro response of different explants and three biotypes of P. caerulea: the Corral de Bustos (Province of Córdoba, the Zavalla (Province of Santa

  8. The Chloroplast Genome of Passiflora edulis (Passifloraceae) Assembled from Long Sequence Reads: Structural Organization and Phylogenomic Studies in Malpighiales

    Science.gov (United States)

    Cauz-Santos, Luiz A.; Munhoz, Carla F.; Rodde, Nathalie; Cauet, Stephane; Santos, Anselmo A.; Penha, Helen A.; Dornelas, Marcelo C.; Varani, Alessandro M.; Oliveira, Giancarlo C. X.; Bergès, Hélène; Vieira, Maria Lucia C.

    2017-01-01

    The family Passifloraceae consists of some 700 species classified in around 16 genera. Almost all its members belong to the genus Passiflora. In Brazil, the yellow passion fruit (Passiflora edulis) is of considerable economic importance, both for juice production and consumption as fresh fruit. The availability of chloroplast genomes (cp genomes) and their sequence comparisons has led to a better understanding of the evolutionary relationships within plant taxa. In this study, we obtained the complete nucleotide sequence of the P. edulis chloroplast genome, the first entirely sequenced in the Passifloraceae family. We determined its structure and organization, and also performed phylogenomic studies on the order Malpighiales and the Fabids clade. The P. edulis chloroplast genome is characterized by the presence of two copies of an inverted repeat sequence (IRA and IRB) of 26,154 bp, each separating a small single copy region of 13,378 bp and a large single copy (LSC) region of 85,720 bp. The annotation resulted in the identification of 105 unique genes, including 30 tRNAs, 4 rRNAs, and 71 protein coding genes. Also, 36 repetitive elements and 85 SSRs (microsatellites) were identified. The structure of the complete cp genome of P. edulis differs from that of other species because of rearrangement events detected by means of a comparison based on 22 members of the Malpighiales. The rearrangements were three inversions of 46,151, 3,765 and 1,631 bp, located in the LSC region. Phylogenomic analysis resulted in strongly supported trees, but this could also be a consequence of the limited taxonomic sampling used. Our results have provided a better understanding of the evolutionary relationships in the Malpighiales and the Fabids, confirming the potential of complete chloroplast genome sequences in inferring evolutionary relationships and the utility of long sequence reads for generating very accurate biological information. PMID:28344587

  9. Carotenóides pró-vitamínicos A e composição em ácidos graxos do fruto e da farinha do bacuri (Scheelea phalerata Mart. Pro-vitamin A carotenoids and fatty acid composition of the fruit and flour of bacuri (Scheelea phalerata Mart.

    Directory of Open Access Journals (Sweden)

    Priscila Aiko Hiane

    2003-08-01

    Full Text Available Com o objetivo de contribuir com o estudo da composição de óleos e caracterização de pigmentos naturais precursores de vitamina A, bem como verificar mudanças durante processamento, foi analisada a polpa in natura do bacuri (Scheelea phalerata Mart. e a farinha obtida da polpa desse fruto, quanto ao perfil de ácidos graxos e principais carotenóides pró-vitamínicos A. Os teores de b-caroteno e b-zeacaroteno encontrados na polpa e na farinha do bacuri foram, respectivamente, de 17,28 e 5,38mg/g e de 23,51 e 7,42mg/g. Do total de carotenóides pró-vitamínicos A encontrados na polpa do bacuri, houve uma perda de aproximadamente 37% com o processamento para a obtenção da farinha. Os principais ácidos graxos encontrados na polpa do bacuri foram o ácido oléico (52,90% e o ácido palmítico (17,13%. O óleo da polpa e da farinha do bacuri apresentou valores de 29,79 e 45,65% de ácidos graxos saturados, 54,32 e 38,60% de monoinsaturados e 12,65 e 13,72% de polinsaturados, respectivamente.Seeking to contribute to the study of the composition of oils and the characterization of natural pigments which are vitamin A precursors, as well as to verify changes during processing, the fresh pulp of bacuri (Scheelea phalerata Mart. and the flour obtained from the pulp of that fruit were analyzed, in relation to the profile of fatty acids and the principal pro-vitamin A carotenoids. The contents of b-carotene and b-zeacarotene found in the pulp and in the flour of the bacuri were, respectively, 17.28 and 5.38mg/g and 23.51 and 7.42mg/g. Of the total pro-vitamin A carotenoids found in the pulp of the bacuri, there was a loss of approximately 37% with the processing to obtain the flour. The main fatty acids found in the pulp of the bacuri were the oleic acid (52.90% and palmitic acid (17.13%. The oil of the pulp and the flour of bacuri presented values of 29.79 and 45.65% of saturated fatty acids, 54.32 and 38.60% of monounsaturated and 12.65 and 13

  10. Space matters: meristem expansion triggers corona formation in Passiflora.

    Science.gov (United States)

    Claßen-Bockhoff, Regine; Meyer, Charlotte

    2016-02-01

    Flower meristems differ from vegetative meristems in various aspects. One characteristic is the capacity for ongoing meristem expansion providing space for new structures. Here, corona formation in four species of Passiflora is investigated to understand the spatio-temporal conditions of its formation and to clarify homology of the corona elements. One bird-pollinated species with a single-rowed tubular corona (Passiflora tulae) and three insect-pollinated species with three (P. standleyi Killip), four (P. foetida L. 'Sanctae Martae') and six (P. foetida L. var. hispida) ray-shaped corona rows are chosen as representative examples for the study. Flower development is documented by scanning electron microscopy. Meristem expansion is reconstructed by morphometric data and correlated with the sequential corona element formation. In all species, corona formation starts late in ontogeny after all floral organs have been initiated. It is closely correlated with meristem expansion. The rows appear with increasing space in centripetal or convergent sequence. Based on the concept of fractionation, space induces primordia formation which is a self-regulating process filling the space completely. Correspondingly, the corona is interpreted as a structure of its own, originating from the receptacle. Considering the principle capacity of flower meristems to generate novel structures widens the view and allows new interpretations in combination with molecular, phylogenetic and morphogenetic data. © The Author 2015. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  11. Caracterización de daños de moscas del género dasiops (diptera: lonchaeidae) en passiflora spp. (passifloraceae) cultivadas en colombia / characterization of damage of the genus dasiops flies (diptera: lonchaeidae) from cultivated passiflora (passiflor

    OpenAIRE

    Maikol Yohanny Santamaría Galindo; Ángela Patricia Castro Ávila; Everth Emilio Ebratt Ravelo; Helena Luisa Margarita Brochero

    2014-01-01

    Resumen. Las moscas del género Dasiops Rondani constituyen la plaga más limitante en cultivos de pasifloras en Colombia, por lo que el reconocimiento de especies es importante para la toma de decisiones de vigilancia y control. Se caracterizaron los síntomas y daños producidos por moscas Dasiops spp.. en botones florales y frutos de maracuyá (Passiflora edulis f. flavicarpa Sims), gulupa (Passiflora edulis f. edulis Sims), granadilla (Passiflora ligularis Juss) y curuba (Passiflora tripartita...

  12. 响应面法优化百香果醋的发酵条件%Optimization of fermentation conditions for Passiflora edulis vinegar by response surface methodology

    Institute of Scientific and Technical Information of China (English)

    霍丹群; 蒋兰; 王霜; 杨平; 马璐璐; 徐勇; 侯长军

    2013-01-01

    研究并优化了百香果醋的酿造工艺在单因素实验的基础上,通过正交实验得到酒精发酵阶段的最佳工艺参数:发酵温度30℃,糖度14%,接种量0.15%.并采用响应面法(RSM)得到醋酸发酵阶段的最佳工艺参数:发酵温度32.5℃,初始酒精度6%,接种量11%,在此条件下进行实验,发酵果醋酸度达到4.54%.发酵得到的果醋具有百香果特有的香味,酸爽柔和.%The production processing of Passiflora edulis vinegar was studied. Based on single experiments, the optimal parameters of alcohol fermentation were confermed through orthogonal experiment as follows:fermentation temperature at 30℃,14g/100mL sugar,0.15% inoculation quantity,The response surface methodology( RSM) was employed to study the optimal parameter of acetic fermentation,the optimal parameters as follows:fermentation temperature at 32.5℃,6% of initial alcohol content,11% inoculation quantity.Under these conditions,the acidity of Passiflora edulis vinegar was 4.54%.The fermentation fruit vinegar had a peculiar smell of Passiflora,with adequate sweet and acidity.

  13. Effect of drying temperatures on starch-related functional and thermal properties of acorn flours.

    Science.gov (United States)

    Correia, P R; Beirão-da-Costa, M L

    2011-03-01

    The application of starchy flours from different origins in food systems depends greatly on information about the chemical and functional properties of such food materials. Acorns are important forestry resources in the central and southern regions of Portugal. To preserve these fruits and to optimize their use, techniques like drying are needed. The effects of different drying temperatures on starch-related functional properties of acorn flours obtained from dried fruits of Quercus rotundifolia (QR) and Quercus suber (QS) were evaluated. Flours were characterized for amylose and resistant starch (RS) contents, swelling ability, and gelatinization properties. Drying temperature mainly affected amylose content and viscoamylographic properties. Amylograms of flours from fruits dried at 60 °C displayed higher consistency (2102 B.U. and 1560 B.U., respectively, for QR and QS). The transition temperatures and enthalpy were less affected by drying temperature, suggesting few modifications in starch structure during drying. QR flours presented different functional properties to those obtained from QS acorn flours. The effect of drying temperatures were more evident in QR.

  14. Low Dose Gamma Irradiation Does Not Affect the Quality or Total Ascorbic Acid Concentration of “Sweetheart” Passionfruit (Passiflora edulis

    Directory of Open Access Journals (Sweden)

    John B. Golding

    2015-08-01

    Full Text Available Passionfruit (Passiflora edulis, Sims, cultivar “Sweetheart” were subject to gamma irradiation at levels suitable for phytosanitary purposes (0, 150, 400 and 1000 Gy then stored at 8 °C and assessed for fruit quality and total ascorbic acid concentration after one and fourteen days. Irradiation at any dose (≤1000 Gy did not affect passionfruit quality (overall fruit quality, colour, firmness, fruit shrivel, stem condition, weight loss, total soluble solids level (TSS, titratable acidity (TA level, TSS/TA ratio, juice pH and rot development, nor the total ascorbic acid concentration. The length of time in storage affected some fruit quality parameters and total ascorbic acid concentration, with longer storage periods resulting in lower quality fruit and lower total ascorbic acid concentration, irrespective of irradiation. There was no interaction between irradiation treatment and storage time, indicating that irradiation did not influence the effect of storage on passionfruit quality. The results showed that the application of 150, 400 and 1000 Gy gamma irradiation to “Sweetheart” purple passionfruit did not produce any deleterious effects on fruit quality or total ascorbic acid concentration during cold storage, thus supporting the use of low dose irradiation as a phytosanitary treatment against quarantine pests in purple passionfruit.

  15. Low Dose Gamma Irradiation Does Not Affect the Quality or Total Ascorbic Acid Concentration of “Sweetheart” Passionfruit (Passiflora edulis)

    Science.gov (United States)

    Golding, John B.; Blades, Barbara L.; Satyan, Shashirekha; Spohr, Lorraine J.; Harris, Anne; Jessup, Andrew J.; Archer, John R.; Davies, Justin B.; Banos, Connie

    2015-01-01

    Passionfruit (Passiflora edulis, Sims, cultivar “Sweetheart”) were subject to gamma irradiation at levels suitable for phytosanitary purposes (0, 150, 400 and 1000 Gy) then stored at 8 °C and assessed for fruit quality and total ascorbic acid concentration after one and fourteen days. Irradiation at any dose (≤1000 Gy) did not affect passionfruit quality (overall fruit quality, colour, firmness, fruit shrivel, stem condition, weight loss, total soluble solids level (TSS), titratable acidity (TA) level, TSS/TA ratio, juice pH and rot development), nor the total ascorbic acid concentration. The length of time in storage affected some fruit quality parameters and total ascorbic acid concentration, with longer storage periods resulting in lower quality fruit and lower total ascorbic acid concentration, irrespective of irradiation. There was no interaction between irradiation treatment and storage time, indicating that irradiation did not influence the effect of storage on passionfruit quality. The results showed that the application of 150, 400 and 1000 Gy gamma irradiation to “Sweetheart” purple passionfruit did not produce any deleterious effects on fruit quality or total ascorbic acid concentration during cold storage, thus supporting the use of low dose irradiation as a phytosanitary treatment against quarantine pests in purple passionfruit. PMID:28231212

  16. Ultrasonic analysis to discriminate bread dough of different types of flour

    Science.gov (United States)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  17. Anaphylactic reaction to lupine flour.

    Science.gov (United States)

    Brennecke, Sabine; Becker, Wolf-Meinhard; Lepp, Ute; Jappe, Uta

    2007-09-01

    Roasted lupine seeds have been used as snack food in Mediterranean countries for years. Since the 1990s, lupine flour has been used as a substitute for or additive to other flours in countries of the European Union; usually the amount is so low that no declaration is required. Since 1994, a number of cases of immediate-type allergy to lupine flour-containing products have been published. A 52-year-old woman developed facial and mucosal edema, followed by dizziness and shortness of breath a few minutes after ingestion of a nut croissant containing lupine flour; she required emergency care. Allergy diagnostic tests revealed a total IgE of 116 kU/l, a highly elevated concentration of IgE specific for lupine seed (42.9 kU/l) and birch pollen IgE of 2.57 kU/l. Skin prick test with native lupine flour was strongly positive. Allergy against lupine seeds may develop de novo or via cross-reactivity to legumes, particularly peanuts, the latter being detectable in up to 88% of cases, founded on a strong sequence similarity between lupine and peanut allergens. In our patient, no cross-reactivity could be detected via immunoblotting, indicating a rare monovalent sensitization to lupine flour. Treatment consists of avoidance of lupine flour-containing products. Patients with proven peanut allergy should also avoid lupine flour because of the major risk of cross-reaction.

  18. The Classroom Animal: Flour Beetles.

    Science.gov (United States)

    Kramer, David C.

    1988-01-01

    Describes the flour beetle, "Tribolium confusum," and its life cycle, habitat, culturing requirements, and some possible uses of this beetle as a classroom animal. Discusses what children could learn from flour beetles. Explains how to get rid of beetles found in foods at home. (CW)

  19. Dasiops luzestelae: a new species of the genus dasiops rondani (diptera: lonchaeidae) associated with passion fruit crops in colombia

    OpenAIRE

    Castro, Angela; Korytkowski, Cheslavo; Ebratt, Everth; Brochero, Helena L.

    2013-01-01

    Dasiops luzestelae n. sp. (Diptera: Lonchaeidae) is a species that previously was not described formally and is regarded as an undetermined pest affecting buds of Passiflora edulis f. flavicarpa Degener. This study evaluated material collected in 10 departments of Colombia where passion fruit crops constitute an important economic income. Data of geographical distribution and passion fruit crops associated with Dasiops luzestelae n. sp. are presented.

  20. Developing fruit-based nutritious snack bars.

    Science.gov (United States)

    da Silva, Edson P; Siqueira, Heloisa H; do Lago, Rafael Carvalho; Rosell, Cristina M; Vilas Boas, Eduardo V de Barros

    2014-01-15

    Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready-to-eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g(-1), 10 g 100 g(-1), 15 g 100 g(-1), 20 g 100 g(-1), expressed in w/w) were produced and the physico-chemical and sensory characteristics were determined. Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4-fold in dietary fibre content and also 1.3-fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance. Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality. © 2013 Society of Chemical Industry.

  1. Genetic Diversity in Passiflora Species Assessed by Morphological and ITS Sequence Analysis

    Directory of Open Access Journals (Sweden)

    Shiamala Devi Ramaiya

    2014-01-01

    Full Text Available This study used morphological characterization and phylogenetic analysis of the internal transcribed spacer (ITS region of nuclear ribosomal DNA to investigate the phylogeny of Passiflora species. The samples were collected from various regions of East Malaysia, and discriminant function analysis based on linear combinations of morphological variables was used to classify the Passiflora species. The biplots generated five distinct groups discriminated by morphological variables. The group consisted of cultivars of P. edulis with high levels of genetic similarity; in contrast, P. foetida was highly divergent from other species in the morphological biplots. The final dataset of aligned sequences from nine studied Passiflora accessions and 30 other individuals obtained from GenBank database (NCBI yielded one most parsimonious tree with two strongly supported clades. Maximum parsimony (MP tree showed the phylogenetic relationships within this subgenus Passiflora support the classification at the series level. The constructed phylogenic tree also confirmed the divergence of P. foetida from all other species and the closeness of wild and cultivated species. The phylogenetic relationships were consistent with results of morphological assessments. The results of this study indicate that ITS region analysis represents a useful tool for evaluating genetic diversity in Passiflora at the species level.

  2. Effects of passiflora incarnata and midazolam for control of anxiety in patients undergoing dental extraction

    Science.gov (United States)

    de Oliveira-Ribeiro, Artur; de Almeida-Souza, Liane-Maciel; Groppo, Francisco-Carlos

    2017-01-01

    Background Anxiety symptoms are frequently observed in dental patients, whether they are undergoing simple or more invasive procedures such as surgery. This research aimed to compare the effects of Passiflora incarnata and midazolam for the control of anxiety in patients undergoing mandibular third molar extraction. Material and Methods Forty volunteers underwent bilateral extraction of their mandibular third molars in a randomized, controlled, double-blind, crossover clinical trial. Passiflora incarnata (260 mg) or midazolam (15 mg) were orally administered 30 minutes before surgery. The anxiety level of participants was evaluated by questionnaires and measurement of physical parameters, including heart rate (HR), blood pressure (BP), and oxygen saturation (SpO2). Results Considering each procedure independently, there were no significant differences between the protocols in BP, HR, and SpO2. Over 70% of the volunteers responded that they felt quiet or a little anxious under both protocols. With midazolam, 20% of the participants reported amnesia (not remembering anything at all), while Passiflora showed little or no ability to interfere with memory formation. Conclusions Passiflora incarnata showed an anxiolytic effect similar to midazolam, and was safe and effective for conscious sedation in adult patients who underwent extraction of their mandibular third molars. Key words:Passiflora incarnata, midazolam, anxiety, oral surgery. PMID:27918731

  3. Exploration of making date seed’s flour and its nutritional contents analysis

    Science.gov (United States)

    Wahini, M.

    2016-04-01

    The date palm (Phoenix dactylifera L) is one of the oldest fruit plants that identical with people’s lives in the Middle East including The Kingdom of Saudi Arabia since ancient times.The date palm is known and consumed by most of people in the form of fruit flesh, while its seed is discarded tough it is rich in nutrient. Therefore, need to be explored the potential of date seed through product innovation of foodstuffs with a high nutritional value. The aims of this study were to 1) know how to make flour from date seed, and 2) determine nutritional content of date seed’s flour. This study was experiment and conducted in July, 2015 at the laboratory of food technology, Family Welfare Education department. Chemical analysis was used to determine nutrients content. The results showed that 1) the flour of date seed produced from the process of washing, soaking, flushing, boiling, draining, drying, grinding, and sieving; 2) the flour of date seed’s flour have a macro nutrients value. This study explains that date seed is regarded as rubbish, in fact, it has a high value that can be an alternative substitution of wheat flour.

  4. Search for alkaloids on callus culture of Passiflora alata

    Directory of Open Access Journals (Sweden)

    Michelli Wesz Machado

    2010-08-01

    Full Text Available Preliminary work on Passiflora alata leaves failed to detect harmane alkaloids using LC. The aim of this work was to investigate the production of harmane alkaloids through the cell culture of P. alata, inducing its precursor (L-tryptophan. The leaf explants presented satisfactory results after disinfection, and the callus formation was initiated in MS media with adequate quantities of phytohormones. Sixty days after inoculation, calli were inoculated in the optimized semi-solid MS media, with and without the addition of L-tryptophan (50, 100, 200 mg/L and kept in standard conditions for 90 days. Calli were collected on days 6, 16, 26, 36, and 90, followed by acid-base extraction, and analysed by LC. The results showed an absence of harmane, harmin, harmol, harmalol, and harmaline. With L-tryptophan feeding, two peaks were detected, collected and analysed through positive mode electrospray [ESI(+-MS] and sequential analysis in tandem ESI(+-MS/MS. The spectra obtained were very similar, with a repetition of the more intense ions, and consecutive loss of 68 Da units, attributed to the heterocycle pyrazole. It appeared that this transformation was not related to any enzymatic pathway previously described for the plant from L-tryptophan, and the biosynthesis of β-carboline alkaloids in callus culture of P. alata were not observed in this work.As folhas de varias espécies de Passiflora são utilizadas como ansioliticas e sedativas. Passiflora alata Curtis, Passifloraceae consta em três edições da farmacopéia brasileira, porem não há muitos estudos sobre sua composição química. No passado, enfatizava-se a ação conjunta de alcalóides e flavonóides. Em trabalho anterior, não foi detectada a presença de alcalóides harmanicos através de CLAE. Assim, decidiu-se investigar a produção dos mesmos através de cultivo celular, introduzindo seu precursor metabólico L-triptofano. Os explantes foliares apresentaram resultados satisfatorios

  5. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus peel flour blends

    Directory of Open Access Journals (Sweden)

    Lee-Hoon Ho

    2016-12-01

    Full Text Available Food waste produced from fruits and vegetables processing plants possesses an important natural and valuable material in producing less expensive functional food due to the presence of several bioactive substances. Therefore, the aim of the present study is to investigate the nutritional composition, physical properties, and sensory quality of the control, wheat flour cookies substituted with 5, 10, and 15% pitaya peel flour (PPF. The proximate analyses results demonstrated that PPF-containing cookies had significantly higher ash, fiber, and carbohydrate content but lower moisture and protein than the control. Physical analyses results showed that cookies incorporated with PPF had higher diameter and spread ratio but lower crumb height than the control. Sensory evaluation results indicated that wheat flour partially substituted with PPF up to 15% level did not affect to the overall acceptability ratings of cookies by panelists. Thus it can be concluded that PPF can be partially substituted for wheat flour in cookies to improve the nutritional quality without affecting the sensory acceptability of composite cookies.

  6. Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives.

    Science.gov (United States)

    Murcia, M A; Jiménez, A M; Martínez-Tomé, M

    2001-12-01

    Several Mediterranean and tropical fruits have been analyzed in order to assess their antioxidant activity compared with that of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl gallate). Among Mediterranean fruits, red grape and plum were more effective (P plum > apricot > white grape > melon > red grape > mandarin > watermelon > peach > medlar > apple > orange > cherry > strawberry. However, the four varieties of pear were poor scavengers (P lime > passiflora > kumquat > avocado > pineapple > physalis > papaya fruit > carambola > mango > banana. All Mediterranean fruits showed an effect on hydrogen peroxide except peach. Tropical fruits also had a strong effect on hydrogen peroxide except avocado, which had no effect. The effect of Mediterranean and tropical fruits on the protection factor of refined olive oil, analyzed by the Rancimat method and compared with common food additives, was clear. Watermelon conferred a significantly (P < 0.05) greater protection than the other Mediterranean fruits. Among tropical fruits, physalis had the most stabilizing effect.

  7. The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components.

    Science.gov (United States)

    Ramli, Saifullah Bin; Alkarkhi, Abbas F M; Yong, Yeoh Shin; Easa, Azhar Mat

    2009-01-01

    Flour prepared from green and ripe Cavendish and Dream banana fruits were assessed for total starch, digestible starch, resistant starch, total dietary fiber, soluble dietary fiber and insoluble dietary fiber. Principle component analysis identified only one component responsible for explaining 83.83% of the total variance in the starch and dietary fiber components data to indicate that ripe banana flour had different characteristics from the green. Cluster analysis applied on similar data obtained two statistically significant clusters of green and ripe banana to indicate difference in behaviors according to the stages of ripeness. In conclusion, starch and dietary fiber components could be used to discriminate between flour prepared from fruits of different stage of ripeness. Results are also suggestive of the potential of green as well as the ripe banana flour as functional ingredients in food.

  8. Determinación de la capacidad antioxidante de la Passiflora ligularis (granadilla)

    OpenAIRE

    Guija, Emilio; Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM; Troncoso, Luzmila; Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM; Oliveira, Gisela; Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM; Soberón, Mercedes; Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM; Flores, Juana; Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM; Núñez, Marco; Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM

    2013-01-01

    Objetivos: Determinar la actividad antioxidante de la Passiflora ligularis. Diseño: Descriptivo, observacional. Institución: Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, UNMSM. Material biológico: Passiflora ligularis (granadilla). Intervenciones: Se separó la parte comestible de la fruta, la que fue homogenizada con agua destilada, centrifugada y el sobrenadante usado para realizar las diferentes determinaciones analíticas, tales como, los niveles de compuestos an...

  9. Lectotypes for species of Passiflora L. (Passifloraceae described by João Barbosa Rodrigues

    Directory of Open Access Journals (Sweden)

    Ana Carolina Mezzonato-Pires

    Full Text Available ABSTRACT During taxonomic review of the Brazilian species of the Passiflora subgenus Astrophea and P. subg Decaloba, six names published by the Brazilian botanist João Barbosa Rodrigues were found in need of discussion: Passiflora alliacea, P. amalocarpa, P. cabedelensis, P. hexagonocarpa, P. hydrophila and Tacsonia coccinea. The original illustrations are here designated as lectotypes for P. alliacea, P. amalocarpa, P. cabedelensis (a synonym of P. amalocarpa, P. hexagonocarpa, P. hydrophila (a synonym of P. costata and Tacsonia coccinea (a synonym of P. spinosa.

  10. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.

    Science.gov (United States)

    Abdul Aziz, Noor Aziah; Wong, Lee Min; Bhat, Rajeev; Cheng, Lai Hoong

    2012-02-01

    Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption. In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg⁻¹. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg⁻¹ and from 0.18 to 0.22 g kg⁻¹, respectively. Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations. Copyright © 2011 Society of Chemical Industry.

  11. Conceptual design of a process plant for the production of plantain flour

    Directory of Open Access Journals (Sweden)

    Sesan Peter Ayodeji

    2016-05-01

    Full Text Available Plantain has become an essential source of food in the Nigerian market today and to this effect, it is fast becoming a sought after fruit, especially for persons diagnosed with diabetics. Being a perishable fruit, plantain is usually processed into flour to extend its shelf life. Hence, there is a need to improve on the quantity and quality of the flour produced from it. This paper presents the conceptual design of a process plant for plantain flour production from green plantain pulp. The process plant consists of washing, slicing, drying, milling and sieving machines. The design analysis of constituent machines and its performance evaluation were carried out using SolidWorks and other appropriate design equations. The designed process plant was simulated to ensure its functionality. The results of its performance were analyzed and estimated cost of production presented.

  12. Acetylation of Chinese bamboo flour and thermoplasticity

    Institute of Scientific and Technical Information of China (English)

    LI Xue-fang; CHEN Qin-hui; LIN Jin-huo; ZHUO Dong-xian; WU Xiu-ling

    2008-01-01

    Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.

  13. Passiflora fissurosa, uma nova espécie de Passifloraceae para o Amazonas, Brasil Passiflora fissurosa, a new species of Passifloraceae from Amazon, Brazil

    Directory of Open Access Journals (Sweden)

    Maria Anália Duarte de Souza

    2011-01-01

    Full Text Available Passiflora fissurosa M.A.D.Souza sp. nov., até o momento conhecida apenas da Reserva Florestal Adolpho Ducke, no Amazonas, Brasil, é descrita e ilustrada. Foi inserida no Subgênero Passiflora, Superseção Passiflora, Seção Laurifoliae e Série Laurifoliae, por apresentar folhas simples e inteiras, pecíolo biglandular, brácteas foliáceas, livres, maiores que 1 cm, pertencendo ao grupo de espécies com as duas séries externas da corona subiguais. Morfologicamente é semelhante a P. nitida, que difere pelo opérculo horizontal-encurvado com margem ereto-divergente, anel nectarífero presente, límen vertical e ovário glabro. A designação do epíteto deve-se à característica do ritidoma, suberoso e profundamente fissurado, característica somente encontrada em P. phellos, também pertencente à Série Laurifoliae, mas do grupo de espécies com a primeira série da corona menor que a segunda.Passiflora fissurosa M.A.D. Souza sp. nov., presently known only from the Adolpho Ducke Forest Reserve in Amazonian Brazil, is described and illustrated. P. fissurosa belongs in the subgenus Passiflora, Supersection Passiflora, Section Laurifoliae and Series Laurifoliae, with simple, entire leaves, a biglandular petiole, free foliaceous stipules larger than 1 cm, in the group of species with the outer two series of the corona sub-equal. Morphologically it resembles P. nitida, which differs by the horizontal curved with erect-divergent margin operculum, the presence of a nectariferous ring, vertical limen and glabrous ovary. The epithet is derived from the characteristic of the bark, which is corky and profoundly fissured, which is showed only by P. phellos of the Laurifoliae group which has the first series of the corona smaller than the second.

  14. Silver nano fabrication using leaf disc of Passiflora foetida Linn

    Science.gov (United States)

    Lade, Bipin D.; Patil, Anita S.

    2017-06-01

    The main purpose of the experiment is to develop a greener low cost SNP fabrication steps using factories of secondary metabolites from Passiflora leaf extract. Here, the leaf extraction process is omitted, and instead a leaf disc was used for stable SNP fabricated by optimizing parameters such as a circular leaf disc of 2 cm (1, 2, 3, 4, 5) instead of leaf extract and grade of pH (7, 8, 9, 11). The SNP synthesis reaction is tried under room temperature, sun, UV and dark condition. The leaf disc preparation steps are also discussed in details. The SNP obtained using (1 mM: 100 ml AgNO3+ singular leaf disc: pH 9, 11) is applied against featured room temperature and sun condition. The UV spectroscopic analysis confirms that sun rays synthesized SNP yields stable nano particles. The FTIR analysis confirms a large number of functional groups such as alkanes, alkyne, amines, aliphatic amine, carboxylic acid; nitro-compound, alcohol, saturated aldehyde and phenols involved in reduction of silver salt to zero valent ions. The leaf disc mediated synthesis of silver nanoparticles, minimizes leaf extract preparation step and eligible for stable SNP synthesis. The methods sun and room temperature based nano particles synthesized within 10 min would be use certainly for antimicrobial activity.

  15. Efeito da sacarose e sorbitol na conservação in vitro de Passiflora giberti N. E. Brown Sucrose and sorbitol effect in the in vitro conservation of Passiflora giberti N. E. Brown

    Directory of Open Access Journals (Sweden)

    Gláucia Amorim Faria

    2006-08-01

    Full Text Available Este trabalho teve como objetivo estudar o efeito da sacarose e do sorbitol na conservação in vitro de um acesso de Passiflora giberti N. E. Brown. Para isso, foi instalado um experimento no delineamento inteiramente casualizado, em que foi comparado o tratamento-testemunha (MS padrão com o meio MS suplementado com três concentrações de sacarose (0; 15 e 30 g L-1 em combinação com três concentrações de sorbitol (10; 20 e 40 g L-1. As avaliações foram realizadas aos 30; 60; 90 e 120 dias de incubação, observando-se o comprimento das brotações (cm, número de raízes, número e coloração das folhas. Os resultados mostram ser possível conservar sob crescimento lento, por quatro meses, microplantas de maracujazeiro em meio de cultura MS suplementado com 10 ou 20 g L-1 de sorbitol, na ausência de sacarose, e mantidas sob condições de fotoperíodo de 16 h (22 µE m-2s-1 e temperatura de 27 ± 1 ºC. A sacarose promoveu maior desenvolvimento de microplantas. A rizogênese é afetada pelo sorbitol na concentração de 40 g L-1 e pela ausência de sacarose no meio de cultura.This work objectified the study of sucrose and sorbitol effect in the in vitro conservation for Passiflora giberti N. E. Brown, access. Therefore, an experiment was conducted in a completely randomized design to compare control treatment (standard MS to MS medium supplemented with three sucrose concentrations (0, 15 and 30 g L-1 combined with three sorbitol concentrations (10, 20 and 40 g L-1, in a total of 10 treatments with 20 replicas. The experiment evaluation was carried out at 30, 60, 90 and 120 days of incubation, whereas the height of shoots (cm, number of roots, number and color of leaves were observed. The results showed the possibility to maintain passion-fruit microplants for a four months period under slow growth in MS medium supplemented with 10 or 20 g L-1 of sorbitol, without sucrose, and kept under 16 hours photoperiod (22 µ E m-2 s-1 and

  16. Preliminary Study on Testing Guidelines for Distinctness, Uniformity and Stability of Passiflora L.%西番莲属植物新品种(DUS)测试指南的研制初报

    Institute of Scientific and Technical Information of China (English)

    高玲; 徐丽; 刘迪发; 洪彩香; 张如莲

    2012-01-01

    According to the testing theory and technology of distinctness, uniformity and stability of new varieties of plants, based on the resources in and abroad and UPOV guidelines ofPassiflora edulis Sims, in this paper, the subject, selection and adoption of characteristics, states of expression and selection of standard varieties, assessment of DUS of the Testing Guidelines for Passion Fruit (Passiflora L.) were elucidated in detail. The DUS test guidelines for passion fruit will provide technology structure for this kind of new variety and have great values for tropical area to accelerate the development of plant variety protection.%根据植物新品种特异性、一致性和稳定性(简称DUS)测试的原理和技术规则,参考UPOV西番莲的测试指南,结合国内外资源,研制适用于我国西番莲属植物新品种测试的指南,对其适用对象、性状的选择与确定、性状分级、标准品种的选用和DUS判定标准进行详细研讨,为西番莲属植物新品种的授权提供测试技术的支撑,为热区植物测试技术规程的建设与完善提供参考。

  17. Assaying total carotenoids in flours of corn and sweet potato flours by laser photoacoustic spectroscopy

    NARCIS (Netherlands)

    Luterotti, S.; Bicanic, D.D.; Kijak, K.; Grbesa, D.; Martinez, E.; Spruijt, R.B.

    2011-01-01

    This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at roo

  18. Irradiation effects on the active substances of Passiflora spp; Efeito da irradiacao nos principios ativos de Passiflora spp

    Energy Technology Data Exchange (ETDEWEB)

    Koseki, Paula M.; Rela, Paulo Rela; Villavicencio, Anna Lucia C. H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil). Centro de Tecnologia das Radiacoes. Lab. de Analise e Deteccao de Alimentos]. E-mail: villavic@net.ipen.br; Freitas, Paulo C. D.; Bacchi, Elfriede M. [Sao Paulo Univ., SP (Brazil). Faculdade de Ciencias Farmaceuticas]. E-mail: lenach@usp.br

    2000-07-01

    Plants are used as medicines and foods since the old times, acting and influencing significantly in the men/vegetal relation. Nowadays it is increasing the interest for phytotherapic pharmaceuticals and natural active principles, as alkalis, flavonoids, essential oils, tanning barks and others. The concern with the microbe contamination of the vegetable raw material is object of studies as well as the development of appropriate techniques for the reduction of these microorganisms. Thus being, the irradiation process is recognized as safe for an enormous variety of products and applications. It is effective in the reduction of the growth of pathogenic organisms and in the increase of the useful life of the nourishing products, for example. With intention to observe the possible modifications in the chemical constituent of vegetal dyes of maracock (Passiflora edulis and P. alata) caused by the gamma radiation in the doses of 0, 5, 10, 15, 20, 25 and 30 kGy. After the extraction of the dust of the vegetal drug for the percolating process, the dye was submitted to the irradiation at a Gamma Cell source of {sup 60}Co and using its technique of chromatography in thin layer and the reading of the absorption in specter UV was possible to observe that they had not substantial alterations in the chromatographic profiles and specters UV of the solutions submitted to the different doses.

  19. Divergência genética entre acessos de Passiflora cincinnata mast com base em descritores morfoagronômicos Genetic divergence among Passiflora cincinnata mast accessions based on morphoagronomic descriptors

    Directory of Open Access Journals (Sweden)

    Francisco Pinheiro de Araújo

    2008-09-01

    Full Text Available Este trabalho teve como finalidade estimar a divergência genética entre acessos de maracujazeiro (Passiflora cincinnata Mast. conservados na coleção de trabalho da Embrapa Semi-Árido, em Petrolina-PE. O experimento foi conduzido em delineamento de blocos ao acaso, com quatro repetições. A avaliação foi realizada em 32 acessos, com base em 23 caracteres: dois relativos à planta, três às folhas, seis às flores, quatro aos frutos, quatro às sementes, dois às características químicas dos frutos e dois à produção. O comportamento dos acessos foi pesquisado pelas análises univariada e multivariada, com estimativas das dissimilaridades obtidas pela distância generalizada de Mahalanobis (D² e formação do agrupamento pelo método de Tocher. Os acessos apresentaram variabilidade genética para todos os descritores utilizados na avaliação. As distâncias genéticas entre pares de acessos variaram de 17 a 598, com média 152. O acesso 18-D0542 foi indicado como o mais divergente e o mais produtivo, devendo compor programas de intercruzamentos e ser recomendado para cultivos experimentais por produtores. As características de maior importância para a divergência genética foram: a massa total dos frutos (42,29%, a viabilidade de pólen (8,62% e a área foliar (7,16%. O agrupamento dos acessos não se correlaciona às Unidades Geoambientais originais de coleta.This study had the objective of evaluating the genetic divergence among passion fruit (Passiflora cincinnata Mast. accessions maintained in the collection of Embrapa Tropical Semi-Arid, Petrolina-PE, Brazil. The experiment was carried out in a randomized complete block design with four replications. Thirty-two accessions were evaluated considering thirty-three characters: two related to the plant, three to the leaves, six to the flowers, four to the fruits, four to the seeds, two to the chemical characteristics of fruits and two to the yield. The behaviour of accessions was

  20. Landscape Distance and Connectivity Effects on Pollination of Passiflora incarnata L.

    Energy Technology Data Exchange (ETDEWEB)

    Cunningham, A.F.

    2000-05-05

    To test the effect of landscape distance and habitat corridors on pollen-mediated gene flow between fragmentary plant populations, principle investigator used fluorescent dye as a pollen analog, unique tags on pollinators and known allozyme markers using experimental and wildtype Passiflora incarnata at Savannah River Site. Results indicate no significant effect of a corridor on pollen-mediated gene flow.

  1. Assessment of total phenolic, antioxidant, and antibacterial activities of Passiflora species.

    Science.gov (United States)

    Ramaiya, Shiamala Devi; Bujang, Japar Sidik; Zakaria, Muta Harah

    2014-01-01

    This study focused on total phenolic content (TPC) and antioxidant and antibacterial activities of the leaves and stems of Passiflora quadrangularis, P. maliformis, and P. edulis extracted using three solvents: petroleum ether, acetone, and methanol. The maximum extraction yields of antioxidant components from the leaves and stems were isolated using methanol extracts of P. edulis (24.28%) and P. quadrangularis (9.76%), respectively. Among the leaf extracts, the methanol extract of P. maliformis had the significantly highest TPC and the strongest antioxidant activity, whereas among the stem extracts, the methanol extract of P. quadrangularis showed the highest phenolic amount and possessed the strongest antioxidant activity. The antibacterial properties of the Passiflora species were tested using the disc diffusion method against 10 human pathogenic bacteria. The largest inhibition zone was observed for the methanol extract of P. maliformis against B. subtilis. Generally, extracts from the Passiflora species exhibit distinct inhibition against Gram-positive but not Gram-negative bacteria. Based on the generated biplot, three clusters of bacteria were designated according to their performance towards the tested extracts. The present study revealed that methanol extracts of the Passiflora contain constituents with significant phenolic, antioxidant, and antibacterial properties for pharmaceutical and nutraceutical uses.

  2. Biología floral de Passiflora foetida (Passifloraceae

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    María T. Amela García

    1998-06-01

    Full Text Available Un experimento reproductivo muestra que Passiflora foetida es autocompatible. Observaciones de las características florales y de los visitantes durante la antesis, más el análisis del polen transportado, permitieron identificar el síndrome floral (melitofilia y las funciones de cada visitante. La antesis ocurre desde las 6 hasta las 11 hs. Se identificaron 3 fases florales: 1 estigmas por encima de las anteras, 2 estigmas a la altura de las anteras, 3 estigmas por encima de las anteras; los radii, los pétalos y los sépalos se incurvan. Los estigmas están receptivos durante toda la antesis. La concentración de azúcares del néctar es 34 %. El color predominante en el espectro visible es el blanco. En el espectro UV, los estambres y el gineceo contrastan con el limen y el androginóforo; pueden ser una guía de néctar. Tres especies de himenópteros fueron los visitantes más frecuentes y constantes: Ptiloglossa tarsata (Colletidae siempre contactan las anteras y los estigmas cuando liban, transportan un alto porcentaje de polen de P. foetida y visitan flores en fase 1 y 2; pueden ser considerados los principales polinizadores. Pseudaugochloropsis sp. (Halictidae raramente contactan las anteras o los estigmas cuando perforan el limen para acceder al néctar y visitan flores en fase 2 y 3; son ladrones de néctar que raramente polinizan. Augochlorella sp. (Halictidae recolectan polen sin tocar los estigmas y visitan flores en fase 2 y 3; son hurtadores de polen.A reproductive experiment shows that Passiflora foetida is autocompatible. Observations of floral characteristics and visitors during anthesis, plus the analysis of pollen allowed identification of floral syndrome (melittophily and functions for each visitor. Anthesis occurs from 6 to 11 AM. Three floral phases were identified: 1 stigmas above anthers, 2 stigmas at anther level, 3 stigmas above anthers; radii, petals and sepals become incurved. The stigmas are receptive during the

  3. Antihypertensive Effect of an Aqueous Extract of Passiflora nepalensis Wall

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    S S Patel

    2011-06-01

    Full Text Available Summary: The present study was designed to investigate the antihypertensive effect of an aqueous extract of the whole plant of Passiflora nepalensis wall (APN in renal hypertensive rats. Hypertension in experimental animals was induced by renal ischemia and reperfusion (IR. The blood pressure, pulse pressure and heart rate fell dose-dependently in renal hypertensive and normotensive rats after intravenous administration of 80, 160 and 320 mg/kg APN, suggesting that APN possesses antihypertensive, hypotensive and negative chronotropic effects. Renal IR significantly increased the levels of thio-barbituric acid reactive substances and reduced the levels of superoxide dismutase, catalase, and glutathione peroxidase (p<0.001 versus control in kidney, which was altered after intravenous administration of 160 and 320 mg/kg of APN, suggesting that APN protect kidney from IR injury (p<0.001 versus renal IR. Histological evaluation showed that renal IR increased, whereas APN decreased the focal glomerular necrosis, degeneration of tubular epithelium, necrosis in tubular epithelium, interstitial inflammatory infiltration, and congestion of blood vessels.   Industrial relevance: Herbal medicines are getting more importance in the treatment of high blood pressure because the modern synthetic medicines have side effects. A large proportion of the Indian population for their physical and psychological health needs depend on traditional system of medicine. Medicinal plants have become the focus of intense study in term of conservation as to whether their traditional uses are supported by actual pharmacological effects or merely based on folklore. Herbal medicines are free from side effects and less costly when compared to synthetic drugs. The present study will help the industry to produce herbal drugs with fewer side effects, which are affordable and more effective in the treatment of hypertension.

  4. A HPTLC densitometric determination of flavonoids from Passiflora alata, P. edulis, P. incarnata and P. caerulea and comparison with HPLC method.

    Science.gov (United States)

    Pereira, Cintia A M; Yariwake, Janete H; Lanças, Fernando M; Wauters, Jean-Noël; Tits, Monique; Angenot, Luc

    2004-01-01

    A high-performance thin layer chromatographic (HPTLC) method was developed in order to determine quantitatively the flavonoids in leaves of Passiflora alata, P. edulis, P. caerulea and P. incarnata. The content of orientin and isoorientin was determined, and the results were compared with those obtained using a quantitative HPLC-UV method. The latter employed rutin as standard and was developed to analyse flavonoid content from Passiflora leaves for the purpose of ensuring the quality of Passiflora phytomedicines. The results obtained using the two methods indicate that there are qualitative and quantitative differences in the flavonoids of the reference Passiflora species studied. The two methods were also employed to analyse commercial samples to illustrate their application in qualitative ('fingerprint') and quantitative determination, demonstrating their feasibility in the quality control of flavonoids from crude Passiflora drugs and phytomedicines. The HPLC conditions used are also suitable for the quantitative analysis of aqueous extracts (Passiflora infusions).

  5. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC. waste flour

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    Tamara Rezende Marques

    2013-09-01

    Full Text Available Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse. Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g- 1 of dry matter - DM of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.

  6. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].

    Science.gov (United States)

    Figuerola, F E; Estévez, A M; Castillo, E

    1987-06-01

    The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.

  7. Current trends of tropical fruit waste utilization.

    Science.gov (United States)

    Cheok, Choon Yoong; Mohd Adzahan, Noranizan; Abdul Rahman, Russly; Zainal Abedin, Nur Hanani; Hussain, Norhayati; Sulaiman, Rabiha; Chong, Gun Hean

    2016-05-31

    Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.

  8. Avaliação da Atividade Antibacteriana do Gengibre (Zingiber officinale Roscoe e do Maracujá Amarelo (Passiflora edulis Sims

    Directory of Open Access Journals (Sweden)

    Rone Aparecido De Grandis

    2015-09-01

    Full Text Available Nas últimas décadas, inúmeros estudos têm sido realizados para conferir às plantas seu real valor na terapia. São muitos os fatores que vem colaborando com o desenvolvimento desta prática de saúde, principalmente econômicos e sociais. A aplicação do conhecimento tradicional, ou popular, acerca do uso curativo de vegetais no desenvolvimento de fitoterápicos mostra-se como uma estratégia bastante consequente e consistente. Neste contexto, torna-se imprescindível a avaliação das atividades biológicas destas plantas, com destaque para àquelas amplamente utilizadas pela população. Assim, o presente estudo avaliou a atividade antibacteriana de tinturas e pós de folhas de Passiflora edulis Sims (maracujá amarelo e raízes de Zingiber officinale Roscoe (gengibre, além de infusos e decoctos, respectivamente, obtidos comercialmente, a fim de se avaliar o que é normalmente consumido pela população. Para tanto, as metodologias utilizadas foram as técnicas de difusão em ágar e microdiluição frente aos micro-organismos Staphylococcus aureus (ATCC 25923, Bacillus subtilis (ATCC 19659, Escherichia coli (ATCC 25922, Salmonella sp (ATCC 19196 e Pseudomonas aeruginosa (ATCC 27853. Os resultados demonstraram que o gengibre possui efeito antibacteriano principalmente sob as bactérias Gram-positivas, enquanto o maracujá amarelo não demonstrou atividade em nenhum dos testes e concentrações testadas. Deste modo, os resultados obtidos no presente estudo contribuem para o screening da atividade antibacteriana, na busca por novos medicamentos.Palavras-chave: Atividade antibacteriana. Gengibre. Maracujá. ABSTRACTEvaluation of Antibacterial Activity of Ginger (Zingiber officinale Roscoe and Yellow Passion Fruit (Passiflora edulis SimsIn recent decades, numerous studies have been directed to give the plant its real value in therapy. There are many factors that have been collaborating with the development of this health practice

  9. 21 CFR 137.205 - Bromated whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is added...

  10. Cytogenetic studies in some species of Passiflora L. (Passifloraceae: a review emphasizing Brazilian species

    Directory of Open Access Journals (Sweden)

    Margarete Magalhães Souza

    2008-04-01

    Full Text Available The Passifloraceae is represented by species of tropical and subtropical origin. The Passiflora is the richest genus with approximately 450 species, 200 of them being native to Brazil. Recent karyological studies have reported the basic chromosome number for the Passiflora genus as x = 6, whereas x = 9, x = 10 and x = 12 were established as secondary basic numbers. High rates of fertility occur in most Passiflora species, since both meiotic index and pollen viability are above 90%. Unusual meiotic behavior has been described in some taxa. Unviable pollen were observed in some diploids species. The genome size varies from 1.83 to 5.36 pg, and significant interspecific variance has been observed. Studies using the FISH methodology have shown that there are two to three rDNA 45S sites and one 5S site in the species analyzed. In this review, information about the above-mentioned studies is presented and discussed in detail.A família Passifloraceae é representada por espécies de origem tropical e subtropical. Passiflora é o gênero mais rico, com aproximadamente 450 espécies, cerca de 200 delas nativas do Brasil. Recentes estudos cariológicos têm relatado o número básico de cromossomos para o gênero Passiflora como sendo x = 6, enquanto x = 9, x = 10 e x = 12 foram considerados números básicos secundários. Altas taxas de fertilidade são observadas na maioria das espécies de Passiflora, uma vez que o índice meiótico e a viabilidade polínica apresentam-se acima de 90%.Comportamento meiótico irregular tem sido descrito para alguns taxas. Grãos de pólen inviáveis foram observados em espécies diplóides. O tamanho do genoma varia de 1,83 a 5,36 pg, e variação interespecífica significativa tem sido observada. Estudos usando a metodologia de hibridização in situ (FISH tem demonstrado haver de dois a três sites de DNAr 45S e um site de DNAr 5S nas espécies analisadas. Nesta revisão, informações sobre os estudos acima

  11. Número floral, clima, densidad poblacional de Xylocopa spp. (Hymenoptera: Anthophoridae y polinización del maracuyá (Passiflora edulis f. flavicarpa

    Directory of Open Access Journals (Sweden)

    airon M Da Silva

    1999-12-01

    Full Text Available La influencia del número de flores en la antesis del maracuyá (Passiflora edulis f. flavicarpa Deg. y de los factores climáticos sobre la actividad polinizadora y densidad poblacional de las abejas del género Xylocopa fue estudiada en condiciones de campo. El menor porcentaje de formación de frutos (14.3% se observó cuando había menos de 0.8 flores en la antesis/m linear de "soporte". Entre 0.8 y 1.2 flores en antesis/m linear de "soporte" se observó aumento en el porcentaje de frutos formados y en el número de visitas por parte de la abeja. Con más de 1.2 flores en la antesis/m linear de "soporte", hubo menor porcentaje de frutos formados en función del número de visitas de la abeja. La mayor densidad de Xylocopa spp. (49 abejas/ha/hora se observó entre las 14: 00 y 15: 00 hr cuando los factores climáticos como la temperatura, la humedad relativa del aire y la insolación obtuvieron valores en torno de 26 °C, 55% y 0.56, respectivamente. Temperatura y humedad relativa del aire arriba de esos valores redujeron la densidad de Xylocopa spp., mientras que con mayor insolación fue verificado aumento en la misma.The relationship of weather conditions, passion fruit vines (Passiflora edulis f. flavicarpa flower number, density of carpenter bees (Xylocopa spp., Hymenoptera: Anthophoridae and effective pollinization was studied in Viçosa, Minas Gerais, Brazil. Low levels of viable fruits (14.3% were observed when there were less flowers/ row (< 0.8 flowers in anthesis/ linear meter. When densities of flowers in anthesis were between 0.8 and 1.2, there was a higher proportion of viable flowers and more visits by Xylocopa spp. (maximum: seven visits/ flower. Above 1.2 flowers in anthesis/ linear meter there was a linear increase in the proportion of viable fruits and visits by Xylocopa spp. However; numbers were lower than in days with 0.8-1.2 flowers in anthesis/ linear meter. The highest bee density (ca. 49 bees/ ha/ hr was between 2

  12. Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours.

    Science.gov (United States)

    Obizoba, I C; Anyika, J U

    1994-09-01

    The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.

  13. The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour.

    Science.gov (United States)

    Li, Ying; Yu, Jianmei; Goktepe, Ipek; Ahmedna, Mohamed

    2016-04-01

    The objectives of this study were to select effective enzymes that catalyze the hydrolysis of allergenic proteins, gliadins, in wheat flour and to optimize the enzymatic treatment conditions. Six proteases were tested. Hydrolyzed samples were tested for residual gliadin concentrations and in vitro allergenicity. The hydrolysis conditions of wheat protein by the effective enzymes were optimized by central composite design. Results showed that alcalase from Bacillus licheniformis, and papain from latex of papaya fruit had greater ability to reduce gliadin content of wheat flour than flavourzyme, pepsin, trypsin or α-chymotrypsin. The sequential-treatment of wheat flour by alcalase-papain was more effective in reducing gliadin content than single enzyme treatment. Under the optimal conditions of sequential enzymatic treatment, gliadin was almost completely removed, resulting in the flour extract showing lowest IgE-binding. Therefore, this could be a promising biotechnology for preparing low allergenic wheat products.

  14. Flour production from shrimp by-products and sensory evaluation of flour-based products

    Directory of Open Access Journals (Sweden)

    Thiago Mendes Fernandes

    2013-08-01

    Full Text Available The objective of this work was to evaluate the production of flour using by-products (cephalothorax obtained from the shrimp (Litopenaeus vannamei industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05% and minerals (20.97%. Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry, which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

  15. Molecular investigations of pathogenesis-related Bet v 1 homologues in Passiflora (Passifloraceae).

    Science.gov (United States)

    Finkler, Carla; Giacomet, Carolina; Muschner, Valéria C; Salzano, Francisco M; Freitas, Loreta B

    2005-07-01

    The major birch pollen allergen, Bet v 1, responsible for allergic reactions in many areas of the world, is homologous to a large number of pathogenesis-related proteins (PRs), identified as PR10. As part of a long-range investigation of these types of proteins and of evolution in Passiflora, DNA sequences from eight Bet v 1 homologue isoforms were obtained from five species of this genus in Brazil, and their sequences compared among themselves and with 30 others from 8 different species, classified in different taxonomic units. The objective was a first characterization of these PRs in wild passionflowers, and their use for evolutionary and applied investigations. High interspecific, but low intraspecific variability was observed, as expected from multigenic families subjected to concerted evolution. The relationships obtained both within Passiflora and between it and seven other genera probably best reflect functional similarities than evolutionary history.

  16. Biologia floral e fragrâncias das flores de Passiflora L

    OpenAIRE

    Villamil Montero, Daniel Antonio [UNESP

    2013-01-01

    As flores das espécies do gênero Passiflora têm recebido especial atenção por sua extraordinária beleza e complexidade da corola além de suas intensas fragrâncias. A presença de tecidos secretores de compostos voláteis (CVS) nas flores de Passiflora é muito variável, têm grande importância ecológica e prospecção econômica. Atualmente, só se tem registro dos CVs das fragrâncias florais de algumas poucas espécies, obtidos por meio de diferentes metodologias, com resultados variáveis. Durante os...

  17. Biologia floral e fragrâncias das flores de Passiflora L

    OpenAIRE

    Villamil Montero, Daniel Antonio

    2013-01-01

    As flores das espécies do gênero Passiflora têm recebido especial atenção por sua extraordinária beleza e complexidade da corola além de suas intensas fragrâncias. A presença de tecidos secretores de compostos voláteis (CVS) nas flores de Passiflora é muito variável, têm grande importância ecológica e prospecção econômica. Atualmente, só se tem registro dos CVs das fragrâncias florais de algumas poucas espécies, obtidos por meio de diferentes metodologias, com resultados variáveis. Durante os...

  18. Caracterização agromorfológica do maracujazeiro (Passiflora spp.

    Directory of Open Access Journals (Sweden)

    Crochemore Maria Lúcia

    2003-01-01

    Full Text Available Esse estudo descreve a variação genética de 55 acessos de Passiflora spp., constituídos de P. edulis, P. alata, P. coccinea, P. caerulea, P. foetida, P. giberti, P. macrocarpa, P. macrocarpa x alata, P. serrato digitata, P. suberosa e um acesso Passiflora sp. Vinte e dois descritores morfológicos foram avaliados sobre plantas isoladas em sistema de espaldeira e permitiram estruturar a diversidade encontrada. As relações filogenéticas entre os acessos, avaliadas pela análise de componentes principais e de distâncias genéticas, mostraram existir ampla diversidade entre as espécies estudadas. Algumas espécies mostraram caracteres monomórficos. Importante variabilidade foi observada dentro de P. alata e de P. edulis, e pequenas divergências foram encontradas entre os acessos da forma flavicarpa.

  19. Stability of cassava flour-based food bars

    Directory of Open Access Journals (Sweden)

    Erica Caroline da Silva

    2013-03-01

    Full Text Available The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts from different regions of Brazil may add value to this traditional product as a fast food.

  20. Antioxidant activity of wheat and buckwheat flours

    Directory of Open Access Journals (Sweden)

    Sedej Ivana J.

    2010-01-01

    Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

  1. Chemical characterization of the flour of peel and seed from two papaya cultivars

    Directory of Open Access Journals (Sweden)

    Cláudia Mendes dos Santos

    2014-06-01

    Full Text Available Papaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss of food value; therefore, new aspects on the use of its waste as by-products, or in the production of food additives, or even the incorporation of its flour in food have aroused great interest because these are products of high nutritional value, and their use may be economically viable. The objective of this study was to produce and characterize peel and seed flours from two papaya cultivars (Havai and Calimosa for their chemical constituents focusing on possible use in foods. The proximate and mineral composition, titratable acidity, soluble solids, pH, contents of vitamin C, and phenolic compounds were determined. According to the results obtained, the papaya peel and seed flours had high contents of protein and fiber and therefore can be used as alternative sources of nutrients and can also be added in foods avoiding waste and adding value to the fruit.

  2. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    Xiao Anhong; Pan Chongdao; Xiao Deyan; Hou Hong

    2000-01-01

    An experiment of flour quality was carried out by means of cooking. It was proven that the flour quality could be evaluated directly, accurately and raliablely by cooking experiment, which should be able to guide reasonble processing and utilizing flour.

  3. Aphrodisiac activity of methanol extract of leaves of Passiflora incarnata Linn in mice.

    Science.gov (United States)

    Dhawan, Kamaldeep; Kumar, Suresh; Sharma, Anupam

    2003-04-01

    The aphrodisiac properties of the methanol extract of leaves of Passiflora incarnata Linn. have been evaluated in mice by observing the mounting behaviour. The methanol extract of P. incarnata exhibited significant aphrodisiac behaviour in male mice at all doses, i.e. 75, 100 and 150 mg/kg. Amongst these, the highest activity was observed with the 100 mg/kg dose when the mountings were calculated about 95 min after the administration of the test extracts.

  4. [Amaranth flour: characteristics, comparative analysis, application possibilities].

    Science.gov (United States)

    Zharkov, I M; Miroshnichenko, L A; Zviagin, A A; Bavykina, I A

    2014-01-01

    Amaranth flour--a product of amaranth seeds processing--is a valuable industrial raw material that has an unique chemical composition and may be used for nutrition of people suffering from intolerance to traditional cereals protein, including celiac disease patients. The research aim was to study the composition of amaranth flour of two types compared with semolina which is traditionally used for nutrition by Russian population, as well as to compare the composition of milk amaranth flour porridge with milk semolina porridge. The composition of amaranth whole-ground flour and amaranth flour of premium grade processed from amaranth seeds grown in Voronezh region has been researched. It is to be noted that protein content in amaranth flour was 10.8-24.3% higher than in semolina, and its biological value and NPU-coefficient were higher by 22.65 and 46.51% respectively; lysine score in amaranth flour protein of premium grade came up to 107.54%, and in semolina protein only 40.95%. The level of digestible carbohydrates, including starch, was lower in amaranth flour than in semolina by 2.79-12.85 and 4.76-15.85% respectively, while fiber content was 15.5-30 fold higher. Fat content in amaranth flour of premium grade was 2,4 fold lower than in whole-ground amaranth flour but it was 45% higher than in semolina. The main advantage of amaranth flour protein compared to wheat protein is the predominance of albumins and globulins and a minimal content of prolamines and alpha-gliadin complete absence. The specifics of chemical composition allow the amaranth flour to be recommended for being included into nutrition of both healthy children and adults and also celiac disease patients.

  5. Development beer technology with amaranth flour

    Directory of Open Access Journals (Sweden)

    M. M. Danina

    2016-01-01

    Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

  6. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.

    Science.gov (United States)

    Uchoa, Ana Maria Athayde; Correia da Costa, José Maria; Maia, Geraldo Arraes; Meira, Tatyane Ribeiro; Sousa, Paulo Henrrique Machado; Montenegro Brasil, Isabella

    2009-06-01

    Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards.

  7. The rediscovery of Passiflora kwangtungensis Merr. (subgenus Decaloba supersection Disemma: a critically endangered Chinese endemic

    Directory of Open Access Journals (Sweden)

    Shawn Krosnick

    2013-06-01

    Full Text Available Passiflora kwangtungensis is a critically endangered Chinese species known from Guangxi, Guangdong, and Jiangxi Provinces. The species belongs to Passiflora subgenus Decaloba, supersection Disemma, section Octandranthus. Field observations decreased rapidly during the 1970s to 1980s, and it was suspected that this species might have been extirpated due to repeated deforestation events throughout southern China. In recent years, however, small isolated populations of this species have been rediscovered in Hunan Province, representing new locality records for P. kwangtungensis. New herbarium collections, color photographs, and silica gel collections have provided an unexpected opportunity to examine the evolutionary significance of this species. The current study presents a revised morphological description of P. kwangtungensis based on fresh material, along with an updated distribution map. Using nrITS sequence data, preliminary insights into the phylogenetic position of P. kwangtungensis are presented. Molecular data support the placement of P. kwangtungensis within supersection Disemma section Octandranthus. However, the exact placement of P. kwangtungensis within this lineage is unclear. The nrITS data suggest that P. kwangtungensis may be sister to a clade containing Passiflora from China, Nepal, India, and Southeast Asia. Morphologically, P. kwangtungensis displays the most similarity P. geminiflora (Nepal, India and P. henryi (China. Lastly, conservation status and recommendations are made for P. kwangtungensis following the IUCN Red List Criteria, where this species is classified as CR C1+C2a(i; D.

  8. Lead poisoning by contaminated flour.

    Science.gov (United States)

    Hershko, C; Eisenberg, A; Avni, A; Grauer, F; Acker, C; Hamdallah, M; Shahin, S; Moreb, J; Richter, E; Weissenberg, E

    1989-01-01

    Between October 1982 and June 1983, 43 patients were identified with symptomatic lead poisoning in three Arab villages of the Nablus district. Because of the clustering of clinical poisoning by household units, investigation was focussed on potential sources common to all members of the households. After excluding water, olive oil and a variety of foodstuff, lead in high concentrations was discovered in locally ground flour in all affected households. The source of poisoning was lead poured into the fissures between the metal housing and the driveshaft of the millstone. Significant lead contamination of freshly ground flour was demonstrated in 23% of the 146 community flour mills operating in West Bank villages. Since the completion of these studies, similar outbreaks of lead poisoning caused by contaminated flourmills have been identified in the Upper Galilee and in Spain. As the methods of milling in the Mediterranean area are similar, a coordinated international effort is needed in order to eliminate this health hazard from countries where similar community stone mills are still in use.

  9. Physicochemical Properties of Dietary Fibers from Artocarpus camansi Fruit

    Science.gov (United States)

    Suryanti, V.; Kusumaningsih, T.; Rumingtyas, Y. S.

    2017-04-01

    The objective of this work was to investigate the dietary fiber (DF) contents of Artocorpus camansi (breadnut) fruit and examine their physicochemical properties, such as water-holding capacity (WAC), oil-holding capacity (OHC) and water absorption capacity (WAC). This fruit flour contained of both water soluble fibers (SDF), such as pectin (1.95%) and gum (0.4%), and water insoluble fibers (IDF) (89.25%). The IDF content of this fruit was significantly high in respect to other DF sources. The WHC, OHC and WAC of IDF were 4.10, 2.60 and 4.0%, respectively. Moreover, the WHC, OHC and WHC of total dietary fibers (TDF) were 4.2, 4.3 and 4.6%, respectively. The results showed that the DF of fruit flour had good physicochemical properties. The findings suggested that there is a potential application of A. camansi of fruit as functional ingredients in the food industry.

  10. Superação de dormência de maracujá-do-mato (Passiflora cincinnata Mast. Overcoming dormancy seeds of passion fruit (Passiflora cincinnata mast.

    Directory of Open Access Journals (Sweden)

    Manoel Xavier de Oliveira Júnior

    2010-06-01

    Full Text Available Com o objetivo de avaliar métodos de superação de dormência em sementes de maracujá-do-mato (P. cincinnata Mast., foi conduzido o experimento em casa de vegetação, na Universidade Estadual do Sudoeste do Estado da Bahia - UESB, Câmpus de Vitória da Conquista - BA, Brasil. O delineamento experimental foi o inteiramente casualizado, com sete tratamentos e três repetições, sendo 50 sementes por parcela: T1= sementes secas à sombra (Testemunha; T2= sementes secas ao sol (35 ±1ºC; T3= sementes secas à sombra com escarificação em lixa; T4= sementes secas à sombra tratadas com captana (0,2%; T5= sementes secas ao sol (35 ±1ºC com escarificação em lixa; T6= sementes secas à sombra aquecidas em banho-maria por 5 minutos, a 50ºC; T7= sementes secas à sombra aquecidas em banho-maria por 5 minutos, a 80ºC. As características avaliadas foram: porcentagem de germinação; porcentagem de emergência; índice de velocidade de emergência; altura das plântulas; diâmetro do caule; número de folhas; comprimento da raiz pivotante; massa da matéria seca total. Os resultados obtidos e analisados permitiram concluir que os melhores tratamentos para superação de dormência são o T3 (sementes secas à sombra com escarificação em lixa e T6 (sementes secas à sombra aquecidas em banho-maria por 5 minutos, a 50ºC.With the objective of evaluating the effect of different methods of dormancy break down on P.cincinnata Mast. seeds, a research was carried out in greenhouse at Bahia State University, Campus of Vitória da Conquista county, Bahia State, Brazil. The experimental design was a interely randomized blocks, composed of seven treatments and three replications, (T1-seeds dried in shade; T2-seeds dried in the sun; T3-seeds dried in shade followed by scarification; T4-seeds dried in shade and treated with captana (0,2%; T5-seeds dried in the sun followed by scarification; T6-seeds dried in shade and treated with hot water at 50ºC; T7-seeds dried in shade and treated with hot water at 80ºC. The obtained results showed that for overcoming seeds dormancy of P. cincinnata Mast. treatments T3 (seeds dried in shade followed by scarification and T6 (seeds dried in shade and treated with hot water at 50ºC presented the best results.

  11. Características físico-químicas e produtividade de acessos de Passiflora nitida Kunth procedentes do Centro-Norte do Brasil Physical and chemical characteristics and yield of Passiflora nitida Kunth accessions from North and Central regions of Brazil

    Directory of Open Access Journals (Sweden)

    Nilton Tadeu Vilela Junqueira

    2010-09-01

    Full Text Available O maracujá-suspiro (Passiflora nitida Kunth é uma espécie silvestre amplamente distribuída no território nacional. Tem alto potencial para o melhoramento visando à resistência a diversas doenças que provocam perdas expressivas em cultivos comerciais de maracujá-azedo (Passiflora edulis Sims. Seus frutos são comestíveis e têm elevado valor comercial como fruta fresca. Dessa forma, esse estudo teve como objetivo analisar as características físicas e químicas dos frutos e determinar, em condições de campo, o rendimento de dez acessos de P. nitida procedentes de estados e/ou de diferentes tipos fitofisionômicos das regiões Centro - Norte do Brasil. O experimento foi conduzido na Embrapa Cerrados, localizada em Planaltina, Distrito Federal. Os acessos avaliados foram coletados em Manaus-AM, de capoeira; no Núcleo Rural São José - DF, de chapada e de vereda; no Vale do Amanhecer - DF, de vereda; Jardim Botânico-DF, de Cerrado Stricto Sensu; em Silvânia-GO, de mata ciliar e de chapada; em Itiquira - MT, de Cerrado Stricto Sensu; em Alto Paraíso-GO, de chapada, e em Natividade-TO, de chapada. O delineamento estatístico foi em blocos casualizados, com quatro repetições e três plantas úteis por repetição. As plantas foram propagadas por estacas enraizadas de cada acesso e conduzidas em espaldeiras verticais de 1,80 metro de altura, com irrigação por gotejamento. As avaliações foram feitas durante as colheitas de 2006 e 2007. O acesso do Vale do Amanhecer apresentou o melhor rendimento de frutos. Este acesso pode ser usado no programa de melhoramento visando à inserção de P. nitida no mercado. Também foi possível observar que as fontes provenientes do Cerrado têm características físicas mais desejáveis, produzindo frutos maiores e com melhor rendimento em polpa. Por outro lado, o acesso do Amazonas teve a menor espessura da casca, característica desejável para o mercado de frutas naturais.The passion fruit

  12. Proteolytic modification of selected legume flours

    Directory of Open Access Journals (Sweden)

    Barbara Baraniak

    2008-03-01

    Full Text Available The influence of pepsin (EC 3.4.1.1 and trypsin (EC 3.4.4.4 action on the chemical composition of legume flours was the aim of this study. The level of proteins and lipids in hydrolysed flours was changed significantly. In comparison to the raw flours also fatty acid composition in treated flours was altered. In the lentil flours both trypsin and pepsin digestion conditions have decreased the level of unsaturated fatty acid. It is noteworthy that in all investigated, hydrolysed flours ratio linoleic: oleic fatty acid was significantly decreased in comparison to unhydrolysed flours (about 40%-pea; 60%- -lentil. Our investigations were also focused on the potential implementations of IMAC method in the separation and purification of peptides. Generally, peptides separation profiles, performed on immobilized Zn (II, were dependent on the kind of flour and enzyme used in the hydrolysis process. In the lights of our results is clearly visible that investigated peptides had a weak affinity to the chelated metal ions. It is noteworthy, that in some cases the influences of chelating factor on separation profiles were noticeable.

  13. Characterization of Flour from Avocado Seed Kernel

    Directory of Open Access Journals (Sweden)

    Macey A. Mahawan

    2015-11-01

    Full Text Available The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. On the otherhand, the taste of the biscuits prepared with 0% Avocado seed flour was moderate like, in 25% proportion of Avocado seed flour were slight like and in 50% proportion was neither liked nor disliked. The overall acceptability results for 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. Furthermore, the computed p values for the comparison of the level of acceptability in terms of color, texture, aroma, taste and overall acceptability of biscuits using 0%, 25%, and 50% avocado seed flour were lower than 0.05. Thus the null hypothesis is rejected.

  14. Wood Flour Moulding Technology: Implications for Technical ...

    African Journals Online (AJOL)

    User

    2011-04-19

    Apr 19, 2011 ... be waste product from saw mills, wood working plants or produced from selected dry ... coaster or wood flour dish (see figure 1), toys, tool handles, toilet seats, trays, core doors ... They lack natural resin and to use their flour or.

  15. Extraction and fractionation of wheat flour proteins

    NARCIS (Netherlands)

    Graveland, A.; Bosveld, P.; Lichtendonk, W.J.; Moonen, H.H.E.; Scheepstra, A.

    1982-01-01

    Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by

  16. Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam)

    OpenAIRE

    YUNARNI

    2012-01-01

    - YUNARNI (G61108011) Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam) (SUPERVISED BY Prof. Dr. Ir. Hj META MAHENDRADATTA AND Prof. Dr. Ir. H. JALIL GENISA, MS). ABSTRACT Jackfruit fruit is commodity that has a distinctive taste, it is relatively short shelf life. Jackfruit has many benefits, especially the young jackfruit it can be cooked as a vegetable, the flesh can be eat ...

  17. First report and differential colonization of Passiflora species by the B biotype of Bemisia tabaci (Gennadius) (Hemiptera: Aleyrodidae) in Brazil

    Energy Technology Data Exchange (ETDEWEB)

    Nunes, Endson S.; Vieira, Maria L.C. [Escola Superior de Agricultura Luiz de Queiroz (ESALQ-USP), Piracicaba, SP (Brazil). Dept. de Genetica]. E-mail: esnunes@carpa.ciagri.usp.br; mlcvieir@esalq.usp.br; Brown, Judith K. [University of Arizona, Tucson, AZ (United States). Dept. of Plant Sciences]. E-mail: jbrown@Ag.arizona.edu; Moreira, Adriana G.; Rezende, Jorge A.M. [Escola Superior de Agricultura Luiz de Queiroz (ESALQ-USP), Piracicaba, SP (Brazil). Dept. de Entomologia, Fitopatologia e Zoologia Agricola]. E-mails: agmoreir@esalq.usp.br; amrezen@esalq.usp.br; Watson, Gillian [California Dept. of Food and Agriculture, Sacramento, CA (United States)]. E-mail: gwatson@cdfa.ca.gov; Lourencao, Andre L. [Instituto Agronomico, Campinas, SP (Brazil). Centro de Pesquisa e Desenvolvimento de Fitossanidade]. E-mail: andre@iac.sp.gov.br; Piedade, Sonia M.S. [Escola Superior de Agricultura Luiz de Queiroz (ESALQ-USP), Piracicaba, SP (Brazil). Dept. de Ciencias Exatas]. E-mail: jsoniamsp@esalq.usp.br

    2008-11-15

    This note is the first report of Bemisia tabaci (Gennadius) biotype B colonizing passionvine in Brazil. We examined the colonization of nine Passiflora species by a wild B type population under greenhouse conditions. P. amethystina Mikan was the most preferred species for oviposition and colonization, whereas P. suberosa L., P. coriacea Juss. and two commercially cultivated species, P. alata Curtis and P. edulis Sims f. flavicarpa Degener, were mostly uncolonised. P. morifolia Mast., P. cincinnata Mast., P. foetida L. and P. caerulea L. showed intermediate levels of colonization. Such differential colonization might suggest some degree of resistance by certain Passiflora species or oviposition preference by B. tabaci. (author)

  18. Enraizamento de estacas de três espécies silvestres de Passiflora Cutting rooting of three wild Passiflora species

    Directory of Open Access Journals (Sweden)

    Marcelo Fideles Braga

    2006-08-01

    Full Text Available Em ambiente com nebulização controlada, estacas herbáceas com um par de folhas, contendo 2 ou 3 nós, foram testadas quanto ao enraizamento, utilizando-se de bandeja de poliestireno com célula de 95cm³ e saco plástico de 15x25x0,02cm com 1.730 cm³. Foram testadas estacas de Passiflora actinia, P. serrato-digitata e P. setacea. Observou-se que P. serrato-digitata apresentou 94,3% de estacas enraizadas com brotos e 2,4% de mortalidade; enquanto P. actinia e P. setacea apresentaram, respetivamente, 30,5% e 28,6% de estacas enraizadas com brotos e 56,8% e 60,7% de mortalidade. A alta mortalidade das estacas foi atribuída ao estado fenológico das matrizes de P. actinia e P. setacea e ao ataque de larvas de bradisia (Bradysia spp. Estacas com dois e três nós não apresentaram diferenças significativas, e o recipiente saco plástico de 1.730 cm³ proporcionou melhor desenvolvimento das mudas.Steam cuttings of three wild Passiflora species where tested for rooting in a mist regulated greenhouse. Cuttings with two or three buds were used with two kinds of containers: polystyrene trays with 95 cm³ cells and perforated plastic bags of 15x25x0.02cm, with 1,730 cm³. Passiflora serrato-digitata was the best, with 94.3% of rooted cuttings with shoots e only 2.4% of death cuttings. P. actinia and P. setacea showed , respectivelly, 30.5% and 28.6% of rooted cuttings and 56.8% and 60.7%, of death cuttings. The high death were attribute to phenological phases of P. actinia and P. setacea or injury caused by fungus-gnat larvae (Bradysia spp.. Cuttings with two or three buds didn't show differences among them. Plastic bags proporcioned the best results, increasing rooted cuttings and plant development.

  19. Chromosome stickiness during meiotic behavior analysis of Passiflora serrato-digitata L. (PassifloraCEAE Aderência cromossômica durante a análise do comportamento meiótico de Passiflora serrato-digitata L (PassifloraCEAE

    Directory of Open Access Journals (Sweden)

    Paulo Roberto Peres Kiihl

    2011-06-01

    Full Text Available Almost 90% of species of the genus Passiflora are native to the American continent, with high commercial value due to the fact that some species are used for human food while others have ornamental and medical qualities. Passiflora serrato-digitata is one of the species that integrates the Paraná Agronomic Institute germoplasm bank at its experimental base in Londrina, PR, Brazil. Collected flower buds were fixed in ethanol/acetic acid (3:1 v/v for 24h, transferred to 70% alcohol and stored under refrigeration. Slides were prepared by the squashing technique and stained with 1.0% propionic carmine; they were analyzed under an optic microscope. Irregularities in the chromosome segregation process of P. serrato-digitata have been verified by meiotic behavior analysis. These comprised precocious migration to poles in metaphase I and II, non-oriented chromosomes in metaphase plate in metaphase I and II, laggard chromosomes in anaphase I and II towards the formation of micronucleus in telophase I and II, and microspores in tetrads. Chromosome stickiness was another irregularity reported in the Passiflora genus for the first time. These irregularities which also contributed to the formation of monads, dyads and triads, resulted in normal imbalanced 2n and 4n microspores. According to the observed Meiotic Index of 71.83%, this species is not meiotically stable.Cerca de 90% das espécies do gênero Passiflora são nativas das Américas, sendo que aproximadamente 200 espécies são nativas do Brasil. Possuem grande importância comercial, pois algumas espécies são utilizadas na alimentação humana, outras apresentam propriedades medicinais e ornamentais. A espécie Passiflora serrato-digitata faz parte do banco de germoplasma do Instituto Agronômico do Paraná - IAPAR, estação experimental de Londrina, PR. Botões florais colhidos foram fixados em etanol/ácido acético (3:1 v/v por 24 horas, transferidos para álcool a 70% e acondicionado sob

  20. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    Science.gov (United States)

    Rachmawati; Rohaeti, E.; Rafi, M.

    2017-05-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

  1. RELACIÓN ENTRE LOS USOS POPULARES DE LA GRANADILLA (Passiflora ligularis Juss Y SU COMPOSICIÓN FITOQUÍMICA

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    Luz Marina Carvajal De Pabón

    2014-12-01

    Full Text Available This article reports the common uses of the Passiflora ligularis juss among the farm workers in the department of Huila and the preliminary results of its phytochemical composition. In the first phase of this investigation, an ethnobotany survey distributed among 42 families was consulted to create an inventory of the agricultural uses of the different parts of the plant. This information served as a starting point to select the basic qualitative analysis which allows the identification of biological activity of this species such as the phytochemical analysis, the bromatological analysis, and the mineral analysis. Twenty six common uses were discovered especially for medical and nutritional purposes. Some medicinal uses may be related to the qualitative presence of compositions found in the phytochemical analysis. The use of the grenade’s outer shell for animal nutrition was found to be justified based on the calories and fiber. This study highlights the finding that the pulp of the fruit is a source of magnesium for children younger than a year. Significant differences were found in the composition of the grenade’s pulp of three different areas due to agroecological conditions and the mineral nutrition that the plants receive.

  2. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

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    Ariana Vieira Alves

    Full Text Available Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae, which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq. Lodd is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83% and lipid (40.45%, with significant levels of unsaturated fatty acids (65.99%, antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae.

  3. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

    Science.gov (United States)

    Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

    2016-01-01

    Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae.

  4. Nematodes associated with five fruit trees in the state of Amapá, Brazil

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    Rodrigo Souza Santos

    2016-01-01

    Full Text Available ABSTRACT: The aim of this study was to conduct a survey on nematodes associated with five cultivated fruit trees growing in the Agroforestry System (AFS of the municipality of Oiapoque, Amapá, Brazil. Rhizosphere samples were collected from three points at the base of murici ( Byrsonima sp., soursop ( Annona muricata , cupuaçu ( Theobroma grandiflorum , passion fruit ( Passiflora sp. and peach palm ( Bactris gasipaes trees. Four species of phytonematodes were identified, namely Pratylenchus brachyurus, Helicotylenchus dihystera, Mesocriconema xenoplax and Rotylenchulus reniformis . The most prevalent and abundant species was R. reniformis , which was found in the rhizospheres of passion fruit, cupuaçu, soursop, and peach palm. The first record in Brazil of the nematode P. brachyurus , found in the roots of murici is reported here, and all of the nematode species identified here are the first records for fruit trees in the state of Amapá.

  5. Ecofisiología del cultivo de la gulupa (Passiflora edulis Sims)

    OpenAIRE

    Pérez Martínez, Laura Victoria; MELGAREJO, LUZ MARINA; Flórez Gutiérrez, Laura Marcela; Cruz Aguilar, Marisol; Hernández, María Soledad; Hoyos Carvajal, Liliana María; Guerrero, Eugenio; Potosí, Carmen Tulia; Valeryevich Magnitskiy , Stanislav; Velásquez Villamil, Juan David; Nates Parra, María Guiomar; Ospina Torres, Rodolfo; Amaya Márquez, Marisol; Ángel Coca, Catalina; Medina, Julián

    2012-01-01

    Este libro muestra los resultados de la investigación realizada en gulupa (Passiflora edulis Sims), la cual es una de las especies incluidas en la apuesta exportadora de Colombia en la vigencia 2019. En Colombia se cultiva en los departamentos de Risaralda, Quindío, Cundinamarca y Boyacá, entre otros. La demanda por esta fruta se ha incrementado y el sector productivo frutícola colombiano se beneficia con los precios alcanzados en la ventana de exportación cuando no se provee de otras partes ...

  6. SIMPLE PROCEDURES FOR EXTRACTION OF TOTAL AND CHLOROPLAST DNA FROM Passiflora SPECIES

    OpenAIRE

    Góngora F., Gustavo; Departamento de Biología Facultad de Ciencias Pontificia Universidad Javeriana; Hodson de Jaramillo, Elizabeth; Unidad de Biología Vegetal, Departamento de Biología, Pontificia Universidad Javeriana, Bogotá

    2013-01-01

    Se describe una técnica sencilla para la extracción de DNA total y ctDNA de especies del género Passiflora. El DNA total fue purificado a partir de bajas cantidades (40 mg) de material vegetal de diferentes fuentes (brotes, zarcillos, estípulas, nudos y hojas) en presencia de PVPP con el fin de evitar la acción deletérea de los polifenoles. El aislamiento del ctDNA se realizó a través de la lisis de cloroplastos purificados en gradientes discontinuos de sacarosa. Se obtuvo alrededor de 50 mg ...

  7. The combination of Passiflora alata and Valeriana officinalis on memory tasks in mice: comparison with diazepam

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    Helvo Slomp Junior

    2010-12-01

    Full Text Available The effect of a compound combining Valeriana officinalis and Passiflora alata extracts was tested on two mouse memory models: habituation and step-through inhibitory avoidance. Diazepam (1.0 and 2.5 mg/kg was used as a positive control. Acute diazepam (2.5 mg/kg before training impaired the habituation and performance in the inhibitory avoidance. On the other hand, acute phytotherapeutic compound (40-160 mg/kg, also before the training session, did not alter mouse behavior in these models. Repeated (15 days treatment with the compound also did not impair the habituation. At the doses used, no locomotor effect was found. Taken together, the results suggest that, contrary to diazepam, the anxiolytic Valeriana officinalis and Passiflora alata compound did not induce amnesia.Avaliou-se o efeito de um composto fitoterápico de Valeriana officinalis e Passiflora alata em dois modelos de memória em camundongos: habituação e esquiva inibitória tipo step-trough. Diazepam (1,0 e 2,5 mg/kg foi empregado como controle positivo. Agudamente, a administração de diazepam (2,5 mg/kg antes do treino prejudicou o desempenho na habituação e na esquiva inibitória. Por outro lado, a administração aguda do composto fitoterápico (40-160 mg/kg antes do treino não alterou o comportamento dos camundongos nestes modelos. Tratamento com o composto fitoterápico por 15 dias também não alterou o comportamento dos animais. Nas doses empregadas não se observou alteração da atividade motora. Os dados sugerem que, diverso do diazepam, este fitoterápico ansiolítico composto de Valeriana officinalis e Passiflora alata não causa amnésia.

  8. Microwave Irradiation Treatment of Wood Flour and Its Application in PVC-Wood Flour Composites

    Institute of Scientific and Technical Information of China (English)

    HU Shengfei; CHEN Wen; LIU Weihua; LI Huaxing

    2007-01-01

    The technique of microwave irradiation induced free radical bulk- polyaddition reactions in porous wood flour was used to modify wood flour. The behaviors of the modified wood flour under microwave irradiation, such as thermal stability and moisture sorption properties, were studied. A kind of semiinterpenetrating polymer network wood four (Semi-IPN-WF) can be formed through polymerization of MMA in the porous wood flour by microwave irradiation, and the thermal decomposition temperature of the semi-IPN-WF is considerably increased. PVC/Semi-IPN-WF composites were prepared by melt mixing in double rolls,which exhibit improved rheological properties, lower water sorption properties and outstanding mechanical performances.

  9. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.

    Science.gov (United States)

    Ahmad, Mukhtar; Wani, Touseef Ahmed; Wani, S M; Masoodi, F A; Gani, Adil

    2016-10-01

    Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

  10. A systematic review on phenolic compounds in Passiflora plants: Exploring biodiversity for food, nutrition, and popular medicine.

    Science.gov (United States)

    Gadioli, Izabel Lucena; da Cunha, Marcela de Sá Barreto; de Carvalho, Mariana Veras Oliveira; Costa, Ana Maria; Pineli, Lívia de Lacerda de Oliveira

    2016-09-19

    Passiflora plants are strategic in the context of biodiversity for food and nutrition. We applied the procedures of a systematic review protocol to study the state of the art on identification of phenolic compounds from Passiflora plants. An automated literature search was conducted using six databases and a combination of seven keywords. All the analytical, chromatographic, and spectroscopic methods were included. The studies were classified according to their method of identification, phenolic classes, and method of extraction. In total, 8,592 abstracts were found, from which 122 studies were selected for complete reading and 82 were selected for further analysis. Techniques of extraction, evaluated parts of the plant and methods of identification were systematized. Studies with leaves were most conspicuous (54.4%), 34 species of Passiflora were evaluated and orientin, isoorientin, vitexin, isovitexin were commonly found structures. A High Performance Liquid Chromatography-diode array detector was the technique most applied, with which the same structures were identified all through the studies, although other unknown structures were detected, but not elucidated. The use of Nuclear Magnetic Resonance and Mass Spectrometry, which are more sensitive techniques, needs to be intensified, to identify other unconventional compounds detected in Passiflora, to enhance the comprehension of the bioactive compounds in these plants.

  11. a Fermented Milk-Based-Sorghum-Flour

    African Journals Online (AJOL)

    Drying Kinetics, Physico-chemical and Nutritional Characteristics of ... methods on the drying behaviour, functional and nutritional quality of such a food ..... Table 2: Proximate composition of sorghum and of milk-sorghum flours. .... J. of Human.

  12. Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry.

    Science.gov (United States)

    Moreira, R; Chenlo, F; Arufe, S

    2015-01-01

    Gluten-free flour doughs (three from different maize varieties and one from chestnut fruit) processed at the same consistency level (1.10 ± 0.07 N m) with different water absorption were used to determine the starch transitions by means of two different experimental techniques, differential scanning calorimetry (DSC) and dynamic thermal mechanical analysis (DMTA). The ranges of temperatures of gelatinization (G), amylopectin melting (M1), amylose-lipid complexes melting (M2) and amylose melting (M3) for all tested flour doughs were determined by both experimental techniques with acceptable agreement between them. The starch transitions in DMTA were determined by means of the elastic modulus (G, M1 and M2) or damping factor (G, M3) evolution with temperature. The temperatures and enthalpies of the transitions depended on water content, the nature and characteristics (mainly damaged starch) of the starch and the presence of other compounds (mainly lipid and sugars) in the flour doughs.

  13. Passiflora incarnata treatment during gestation and lactation: toxicological and antioxidant evaluation in wistar dams

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    Karine Maria Boll

    2014-04-01

    Full Text Available Passiflora incarnata is marketed in many countries as a phytomedicine. Even though the directions of most marketed phytomedicines recommend them to be used under medical supervision, reproductive and developmental studies are sparse and not mandatory for regulatory purposes. In this study, a reproductive toxicity evaluation of P. incarnata was conducted in Wistar rats gavaged (30 or 300 mg/kg during pregnancy and lactation. Moreover, considering that antioxidant properties have been attributed to flavonoids present in the genus Passiflora, it was also evaluated the antioxidant/pro-oxidant balance in the plasma of these dams and the antioxidant potential in an in vitro test. P. incarnata treatment did not influence dams´ body weight as well as reproductive (gestation length, post-implantation loss, litter size, litter weight and hepatic (albumin, AST, ALT, GGT parameters. The antioxidant property of P. incarnata was evidenced both in vivo (increase in the total antioxidant plasmatic potential and in vitro (decrease in neutrophil-induced respiratory burst. The results from the present study indicate that under the experimental conditions evaluated, P. incarnata treatment during gestation and lactation presented antioxidant activity in the absence of maternal reproductive toxicity.

  14. Caracterización molecular de materiales cultivados de gulupa (Passiflora edulis f. edulis

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    Jairo Hernán Moreno-Osorio

    2009-12-01

    Full Text Available Molecular characterization of cultivated materials of gulupa (Passiflora edulis f. edulis. Objective. To evaluate through RAM(Random Amplified Microsatellites molecular markers the genetic diversity of cultivated materials of gulupa (Passiflora edulis f. edulis,collected in the departments of Boyacá, Cundinamarca and Huila. Materials and methods. Young and healthy leaves were collected fromcrop fields of gulupa for DNA extraction and characterization through RAM molecular markers, according to Hantula’s protocol (1996.Binary data of the type presence/absence were collected from the electrophoretic profiles. Data were analyzed with NTSYS- pc- 2.0statistical package, obtaining a similarity matrix using the Dice coefficient. Results. RAM markers were efficient in detecting polymorphismin this species. Four universal primers were used that produced 88.8% of polymorphism. In general terms, with the RAM molecularmarkers a high genetic diversity was detected in the areas where gulupa is cultivated in Colombia. In the present study no geographicalrelatedness was found with the accessions evaluated for department or locality. Conclusions. The materials of gulupa evaluated in thisstudy showed a high genetic diversity (0.291-1, probably due to the propagation method, its diverse provenances and the short time ofestablishment of the culture in Colombia.

  15. Applying design of experiments (DOE to flavonoid extraction from Passiflora alata and P. edulis

    Directory of Open Access Journals (Sweden)

    Peky Noriega

    2012-10-01

    Full Text Available The Passifloraceae family is extensively used in native Brazilian folk medicine to treat a wide variety of diseases. The problem of flavonoid extraction from Passiflora was treated by application of design of experiments (DOE, as an experiment with mixture including one categorical process variable. The components of the binary mixture were: ethanol (component A and water (component B; the categorical process variable: extraction method (factor C was varied at two levels: (+1 maceration and (-1 percolation. ANOVA suggested a cubic model for P. edulis extraction and a quadratic model for P. alata.These results indicate that the proportion of components A and B in the mixture is the main factor involved in significantly increasing flavonoid extraction. In regard to the extraction methods, no important differences were observed, which indicates that these two traditional extraction methods could be effectively used to extract flavonoids from both medicinal plants. The evaluation of antioxidant activity of the extract by ORAC method showed that P. edulis displays twice as much antioxidant activity as P. alata. Considering that maceration is a simple, rapid and environmentally friendly extraction method, in this study, the optimized conditions for flavonoid extraction from these Passiflora species is maceration with 75% ethanol for P. edulis and 50% ethanol for P. alata.

  16. Pollen morphology of selected species of Passiflora L. (Passifloraceae from the Atlantic Forest

    Directory of Open Access Journals (Sweden)

    Ana Carolina Mezzonato-Pires

    2015-09-01

    Full Text Available Pollen grains from twelve species of the Passifloraceae family from the Brazilian Atlantic Forest were analyzed: Passiflora subg. Astrophea (1sp., P.subg. Decaloba (1sp. and P.subg. Passiflora (10spp.. The current study aims to acquire additional information and feature the pollen morphology of the herein studied species to help setting a more precise taxa delimitation. Acetolyzed pollen grains were measured, described and illustrated using light and scanning electron microscopy. The pollen grains were medium or large sized, oblate spheroidal, suboblate, prolate spheroidal and subprolate; 4-colpate (P. kermesina, 6-12-pantocolporate (P. mediterranea, 6-colpate (P. mucronata, 6-colporate (P. pentagona, 12-colporate (P. misera or 6-syncolpate (in most species. The presence of reticulate sexine, pseudopercula, pontopercula and/or opercula was observed. The endoaperture was just found in P. pentagonaand P. misera. It was concluded that pollen morphology is an important source of taxonomic features useful for distinguishing species and characterizing the three subgenera. The current study provides additional information that, along with other previously published studies, will enable a better understanding of phylogenetic relations among these strains.

  17. Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically.

    Science.gov (United States)

    Ayaz, Faik A; Torun, Hülya; Glew, Robert H; Bak, Zehra D; Chuang, Luther T; Presley, Jack M; Andrews, Ronnie

    2009-12-01

    Although the fruit of the carob tree (Ceratonia siliqua L. Fabaceae) is nutritious and widely available in Turkey, especially in West and South Anatolia, much remains to be learned about its nutrient composition. The main goal of our study was to determine if there are differences in the content of certain nutrients in commercially-prepared carob flour (CPCP) and domestic or home-prepared carob powder (HPCP). Sucrose was the main sugar in CPCP and HPCP. Total protein was 40% lower in CPCP than HPCP due mainly to decreases in the content of several essential amino acids. However, except for lysine in CPCP, HPCP and CPCP compared favourably to a WHO protein standard. There were large differences in terms of their content of the two essential fatty acids, linoleic and alpha-linolenic acid, and the linoleic acid/alpha-linolenic acid ratio was 3.6 for CPCP, and 6.1 for HPCP. Manganese and iron were 2.5-fold higher in HPCP than CPCP. This study demonstrates that carob flour prepared in either the household or industrially is a good source of many, but not all essential nutrients, and that commercial processing of carob fruit into flour seems to affect its content of several important nutrients.

  18. Caracterização de preparações extrativas obtidas de Passiflora alata Curtis

    Directory of Open Access Journals (Sweden)

    ANDREAS S. L. MENDEZ

    2011-06-01

    Full Text Available O presente trabalho teve como objetivo fazer uma análise comparativa da qualidade de preparações extrativas obtidas de Passiflora alata Curtis, além de descrever esse processo. O extrato líquido foi obtido por refluxo utilizando água como solvente em proporção 1:10. A preparação líquida foi submetida à secagem em spray dryer utilizando aerosil® e fosfato de cálcio como adjuvantes tecnológicos. A eficiência de extração foi avaliada através da determinação do resíduo seco e do teor de flavonoides totais por técnica de espectrofotometria no UV. O extrato seco foi avaliado quanto à viabilidade tecnológica a partir da determinação das características de granulometria e da estabilidade em ambientes de umidade relativa controlada. O teor de flavonoides totais para o extrato seco apresentou redução quando comparado à solução extrativa, indicando possível influência do processo de secagem na composição do material. Os resultados de caracterização tecnológica demonstraram que o processo de secagem utilizado garante uma uniformidade de tamanho particular, embora seja observada uma tendência de higroscopicidade do material em ambientes de elevada umidade relativa. As técnicas empregadas se mostraram viáveis para uso em ensaios quali-quantitativos aplicados à determinação da qualidade dos extratos desenvolvidos. Palavras-chave: Passiflora alata Curtis; Preparações extrativas; Spray-drying; Flavonoides totais; Caracterização tecnológica. ABSTRACT Characterization of extracts prepared from Passiflora alata Curtis This paper describes a process to prepare liquid and dried aqueous extracts from aerial parts of Passiflora alata Curtis (sweet passionfruit and reports a comparative analysis of the extractive preparations obtained. The extractive solution was obtained by refluxing the plant material with water in the proportion 1:10 (w/v. The aqueous extract was dried in a spray-dryer, with Aerosil® and calcium

  19. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  20. IMPACT OF GLYPHOSATE ON MICROBIAL ATTRIBUTES OF SOI L PLANTED WITH TWO SPECIES OF PASSION FRUIT

    Directory of Open Access Journals (Sweden)

    ERIKA VALENTE DE MEDEIROS

    2014-01-01

    Full Text Available Glyphosate is one of best known agrochemicals and i s used to prevent the spread of weeds. However, little is known about the impact of this c hemical on non-target organisms such as the soil mi crobial community. Therefore, the objective of this study w as to evaluate the effect of glyphosate on the micr oorgan- ism population and the microbial attributes of soil s cultivated with yellow and sweet passion fruits. The experi- mental design used was complete randomized blocks i n a 3 x 2 factorial scheme with the times of soil s ample collection (0, 5 and 47 days after herbicide applic ation- DAH and the two species of passion fruit ye llow ( Passiflorae dulis f. flavicarpa O. Deg. and sweet ( Passiflora alata Dryand as the factors,with three replica- tions. No impact of the glyphosate herbicide was fo undon the bacterial communities of soil. However, a mild and transitory impact was observedon the fungal pop ulations, encouraging these populationsat 47 DHA. G ly- phosate changed the carbon microbial biomass and so il microbial attributes, except for total organic c arbon. Multivariate, principal component analysis revealed that the total bacteria, endospore-forming bacteri a, total fungi, carbon microbial biomass and metabolic quoti ent attributes of soil are the most sensitive facto rs for pre- dicting the impact of glyphosate on biological indi cators of soil planted with two species of passion fruit yellow ( P. edulis f. Flavicarpa and sweet ( P. alata .

  1. Quantification of harman alkaloids in sour passion fruit pulp and seeds by a novel dual SBSE-LC/Flu (stir bar sorptive extraction-liquid chromatography with fluorescence detector) method

    OpenAIRE

    PEREIRA, Cíntia A. M.; Rodrigues,Thyago R.; YARIWAKE, Janete H.

    2014-01-01

    A method for the quantification of the alkaloids harmane and harmine in sour passion fruit (Passiflora edulis f. flavicarpa O. Degener, Passifloraceae) pulp and seeds by stir-bar sorptive extraction and high performance liquid chromatography with fluorescence detection (dual SBSE-LC/Flu) is described. The SBSE parameters were optimized using a fractional factorial design, and the dual SBSE-LC/Flu method was validated following the International Conference on Harmonisation of Technical Require...

  2. Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the Major Volatile Constituent in Mesquite (Prosopis) Flour

    Science.gov (United States)

    Mesquite (Prosopis spp.) are woody leguminous plants that belong to the family Leguminosae and grow in arid and semiarid regions of America, Africa and Asia. Prosopis spp. produce indehiscent fruit (pods) that can be milled to yield flour that is sold commercially and is used in pastries and baked ...

  3. Nutritional Properties of Enriched Local Complementary Flours

    Directory of Open Access Journals (Sweden)

    W.R. Compaoré

    2011-02-01

    Full Text Available This study aimed to identify the nutritional, functional, sensory and microbiological profile of experimental nutritional flours, produced with local products in Burkina Faso. The raw materials included maize (Zea mays, millet (Pennisetum glaucum and rice (Oryza sativa. Local ingredients were pulps of Adansonia digitata and Parkia biglobosa and seeds of Cucurbita maxima and Moringa oleifera. Three formula were developed, the first (F1 with maize, the second (F2 with rice and the last (F3 with millet. Each of these cereals was mixed with predetermined portions of seeds and pulps in order to obtain enriched flour. Nutritional, microbiological and functional analysis and the acceptability criteria of these enriched flours were assessed and compared to Misola (F4, the existing local complementary flour. The fat content of experimental flours were respectively in the first (F1, second (F2 and third formula (F3 15.91±0.01%, 11.82±0.02% and 17.02±0.02%. The carbohydrate range was 65.46±0.06%, 70.81±0.01% and 64.51±0.01% for F1, F2 and F3, while the energetic value is higher than recommended (453.07±0.05, 424.56±0.03 and 458.96±0.05 kcal respectively for F1, F2 and F3. Functional characteristics indicated the good viscosity (117, 119 and 121 mm/30 sec for F1, F2 and F3 least gelation (9, 6 and 7% and water absorption capacity (2, 4 and 1 g/g. Trained sensory evaluation panellists gore the enriched flour porridge a score of acceptable. These enriched flours have great potential as a weaning food in resource-poor and technologically under-developed countries.

  4. Estabelecimento in vitro e micropropagação de maracujá silvestre (Passiflora foetida L. In vitro establishment and micropropagation of Passiflora foetida L.

    Directory of Open Access Journals (Sweden)

    W.S. Soares

    2012-01-01

    Full Text Available Entre as espécies do gênero Passiflora, a P. foetida L. apresenta a maior variabilidade genética e tem grande importância medicinal, pois é usada no tratamento de doenças como asma, icterícia, e na forma de emplastros, para as erisipelas e doenças de pele com inflamação. Portanto, são necessários estudos que visem a micropropagação e conservação. As sementes de P. foetida L. apresentam dormência e muitas vezes, levam alguns meses para germinar, produzindo mudas desuniformes e de baixo vigor. Neste sentido, a cultura de tecidos apresenta-se como uma forma alternativa a propagação. Assim, o objetivo do trabalho foi estabelecer e micropropagar P. foetida L., para formação de um banco de germoplasma. Para tanto, sementes foram escarificadas, desinfestadas e inoculadas em meio MS(½ sem reguladores de crescimento e cultivados por 66 dias. Explantes de hipocótilos obtidos de plantas germinadas in vitro, foram cultivados no mesmo meio suplementado com 1,0 mg L-1 de BAP. Na fase de estabelecimento, 45% dos explantes brotaram e formaram gemas axilares. 88,9% dos explantes de hipocótilo induziram brotação e 11,1% produziram calos. Plântulas regeneradas com 1,82 cm de altura, com raízes foram aclimatadas.Among the species of the genus Passiflora, P. foetida L. presents highest genetic variability and also great medicinal importance. This species is used in the treatment of diseases such as asthma, jaundice, and in the form of poultices for erysipelas and skin diseases with inflammation. Therefore, studies are needed to preserve them. Its seeds present dormancy and often take several months to germinate. The tissue culture is a alternative form to propagate species. The objective was to establish and micropropagation P. foetida L., and create a germplasm bank. Seeds were scarified, disinfected, and inoculated on MS medium (½ without regulators for 66 days. Hypocotyls explants obtained of seedlings in vitro germinated were

  5. Regeneração in vitro de Passiflora suberosa a partir de discos foliares In vitro regeneration of Passiflora suberosa from leaf discs

    Directory of Open Access Journals (Sweden)

    Alessandra Cristina Boffino de Almeida Monteiro

    2000-09-01

    Full Text Available A regeneração in vitro de plantas de Passiflora suberosa foi obtida a partir de discos foliares. Folhas foram retiradas de plantas germinadas em casa de vegetação, imersas em solução comercial de hipoclorito de sódio (3:1, durante 20 minutos. Discos foliares de 0,5 cm de diâmetro, com a face adaxial em contato com o meio de cultura, foram introduzidos em placa de petri. Organogênese foi obtida utilizando-se meio MS acrescido de 0,5 ou 1,0 mg L-1 de BAP (6-benzilaminopurina. Após 4 a 8 semanas, observou-se formação de calos nas bordas dos discos foliares. Os calos formados foram transferidos para meio MSM, acrescido de 1,0 mg L-1 de GA3 (ácido giberélico, sob fotoperíodo de 16 horas. Desenvolvimento de gemas adventícias foi obtido a partir dos calos, sendo estas alongadas e enraizadas no mesmo meio de cultura, após periódicas repicagens, e aclimatadas em casa de vegetação.In vitro regeneration of plantlets was obtained from Passiflora suberosa leaf discs. Leaves from plants germinated in the greenhouse were collected and immersed in commercial sodium hypochlorite solution (3:1, during 20 minutes. Leaf discs (0.5 cm in diameter were obtained and placed with the adaxial side in contact with the culture medium in petri dishes. Organogenesis was obtained when MS medium was supplemented with 0.5 or 1.0 mg L-1 BAP (6-benzylaminopurine, after four to eight weeks, callus proliferated from the edge of the discs. After induction, calli were transferred to modified MS media supplemented with1.0 mg L-1 GA3, under 16-hour photoperiod. Development of adventitious shoots was obtained from the callus tissues and the shoots were elongated and rooted in the same culture medium and acclimatized in the greenhouse.

  6. Fruit Juice.

    African Journals Online (AJOL)

    The Effect of Homogenization, Stabilizer and Amylase Treatment on Viscosity of Passion. Fruit Juice. ... viscosity during storage of sweetened, pasteurized passion fruit juice were investigated. .... minutes after which the temperature was.

  7. Functional and physicochemical properties of flours of six Mucuna ...

    African Journals Online (AJOL)

    Physicochemical and functional characteristics were carried out on full fat and ... Defatted flours have higher water and oil absorption capacities compared with full fat ... Emulsion capacity ranged between 78-90% in full fat flours and 56-68% in

  8. Effect of various factor on the stability of the anthocyanin pigment in passion fruit skin

    Directory of Open Access Journals (Sweden)

    J. S. Pruthi

    1960-04-01

    Full Text Available Since loss of anthocyanins is one of the major factors contributing to the colour deterioration in many highly coloured fruits, the effects of various factors such as temperature, oxygen, pH, ascorbic acid, tannic acid, thiourea and hydrogen peroxide on the stability of the anthocyanin pigment (Pelargonidin 3-diglucoside naturally occurring in passion fruit skin (Passiflora edulis, sims. have been studied with a view to elucidate the mechanism of degradation of the pigment during refrigerated and common storage of the fresh fruit. Storage studies demonstrated that (i ascorbic acid in the presence of oxygen accelerated the deterioration of the pigment; (ii thiourea decreased the rate of destruction of ascorbic acid, thus indirectly preventing the rate of anthocyanin losses; (iii tannins had a stabilizing effect on the pigment; (iv pH had a very significant effect on the stability of the pigment; and (v high storage temperature and H2O2 both had destructive effect on the pigment.

  9. Processing maize flour and corn meal food products

    OpenAIRE

    2013-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathwa...

  10. Use of Carob Flour in the Production of Tarhana

    OpenAIRE

    Herken Emine Nur

    2015-01-01

    In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution...

  11. Tempeh flour as a substitute for soybean flour in coconut cookies

    Directory of Open Access Journals (Sweden)

    Rodrigo Santos Leite

    2013-12-01

    Full Text Available The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

  12. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

    Directory of Open Access Journals (Sweden)

    E. Rodriguez-Sandoval

    2012-09-01

    Full Text Available The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI, water solubility index (WSI and swelling power (SP. The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48, WSI (7.45%, and SP (4.84 were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

  13. Análise da recuperação do genitor recorrente em maracujazeiro-azedo por meio de marcadores RAPD Recovery analysis of recurrent genitor in sour passion fruit through RAPD markers

    Directory of Open Access Journals (Sweden)

    Kenia Gracielle da Fonseca

    2009-03-01

    Full Text Available O Brasil é o maior produtor mundial de maracujá, entretanto tem-se observado redução na produtividade do maracujazeiro nos últimos anos, devido, principalmente, a fatores fitossanitários. Na Embrapa Cerrados, a transferência de genes de resistência de espécies silvestres para as comerciais de maracujazeiro tem sido feita por meio de hibridações interespecíficas seguidas de um programa de retrocruzamentos auxiliados por marcadores moleculares. Este trabalho teve por objetivo verificar a recuperação do genoma recorrente nas plantas RC4 e RC5 [(Passiflora edulis x Passiflora setacea x Passiflora edulis ] com base em marcadores RAPD. O estudo foi desenvolvido no Laboratório de Genética e Biologia Molecular da Embrapa Cerrados. Amostras de DNA de cada material genético (17 plantas RC4, 16 plantas RC5, Passiflora edulis e Passiflora setacea foram amplificadas para obtenção de marcadores RAPD. Foram utilizados 12 primers decâmeros para as plantas RC4 e 14 primers decâmeros para as plantas RC5. Os marcadores RAPD gerados foram convertidos em matriz de dados binários. Verificou-se alta porcentagem de marcadores polimórficos em consequência do cruzamento-base interespecífico. A menor similaridade genética foi observada entre as espécies P. edulis e P. setacea, evidenciando a grande distância genética dessas espécies.Brazil is the largest world producer of passion fruit, however, it has been observed a reduction in the productivity in recent years due, mainly, to phytosanitary factors. At Embrapa Cerrados, the transfer of resistance genes from wild to commercial species of passion fruit has been made through interspecific hybridations, followed by a backcrossing molecular marker-assisted program. The objective this work was to verify the recovery of recurrent genome at the plants RC4 and RC5 [(Passiflora edulis x Passiflora setacea x Passiflora edulis] based on RAPD markers. The study was developed at Embrapa Cerrados

  14. LONG-TERM EFFICACY OF PROTEIN-ENRICHED PEA FLOUR AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE IN WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    P Pretheep-Kumar

    2007-07-01

    Full Text Available Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst. The toxicity and progeny-reducing effects of the wheat flour treated with protein-enriched pea flour were stable for a period of 5 months when stored at 28°C with 75% r.h. Heat treatment destroyed the biological activity of the protein-enriched pea flour containing the active ingredient due to the denaturation of proteins. The organoleptic properties of stored wheat flour were not affected by the treatment with protein-enriched pea flour.

  15. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.

    Science.gov (United States)

    Pérez, E E; Gutiérrez, M E; De Delahaye, E Pacheco; Tovar, J; Lares, M

    2007-08-01

    The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in moisture, Aw, crude protein, total sugars, amylose, and amylopectin contents. C. esculenta flour showed higher crude fat, total, soluble, and insoluble dietary fiber, and mineral (P, Ca, Fe, and Zn) contents, whereas X. sagittifolium flour showed higher starch, ash, and reducing sugar content than its counterpart. With regard to physical and physicochemical characteristics, X. sagittifolium flour showed higher titratable acidity and relative density values, being darker and more yellowish than its counterpart. On the other hand, X. sagittifolium flour showed higher gelatinization temperature than C. esculenta flour. Parameters such as viscosity during the holding time (95 degrees C for 30 min), viscosity at 50 degrees C, setback, and consistency were lower in C. esculenta flour than X. sagittifolium flour. The viscosity peak and breakdown indexes were higher in C. esculenta flour than in the X. sagittifolium sample. The colony forming units (CFU) of the microorganisms were much lower than those reported in the literature for similar products. Moreover, due to their moisture content and water activity, these flours could be classified as dry foods and they are shelf-stable foods. The results reflect that flours with good chemical, physicochemical, and nutritional quality and satisfactory microbiological stability may be produced from these aroids.

  16. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    XiaoAnhong; PanChongdao; 等

    2000-01-01

    An experiment of flour quality was carried out by means of cooking.It was proven that the flour quality could be evaluated directly,accurately and raliablely by cooking experiment,which should be able to guide reasonble processing and utilizing flour.

  17. Analgesic and anti-inflammatory activities ofPassiflora foetida L

    Institute of Scientific and Technical Information of China (English)

    Sasikala V; Saravanan S; Parimelazhagan T

    2011-01-01

    Objective:To investigate the analgesic and anti-inflammatory activities of ethanol extract of Passiflora foetida (P. foetida) leaves.Methods:Ethanol extract ofP. foetida leaf was evaluated for analgesic action by acetic acid-induced writhing and hot plate method in albino mice. The anti-inflammatory property of ethanolic leaf extract was tested by carrageenan induced acute paw edema and histamine induced acute paw edema in rats.Results:The dose200 mg/kg ofP. foetida leaf extract exhibited highest significant analgesic activity [(13.50±0.43) min] at a reaction time of20 min in hot plate method in mice. The ethanol extract of leaf dose 100 mg/kg produced a highly significant anti inflammatory effect [(1.302±0.079)mL] in rats.Conclusions: It is very clear thatP. foetidaalso has analgesic and anti-inflammatory activities for the pharmaceuticals.

  18. Antiulcerogenic Potential Activity of Free and Nanoencapsulated Passiflora serratodigitata L. Extracts

    Directory of Open Access Journals (Sweden)

    Marc Strasser

    2014-01-01

    Full Text Available This paper provides evidence that the leaves and stem of Passiflora serratodigitata L. dry crude extract (DCE, ethylacetate fraction (EAF, and residual water fraction show potential antiulcerogenic activity. Interestingly, the polymeric nanocapsule loaded with EAF had 10-fold more activity than the free EAF. Furthermore, the polymer nanoparticles provided homogeneous colloidal drug delivery systems and allowed overcoming challenges such as poor aqueous solubility as well as the physical-chemical instability of the organic extract, which presented 90% (w/w of the flavonoid content. The entrapment efficiency of the total flavonoid was 90.6 ± 2.5% (w/v for the DCE and 79.9 ± 2.7% (w/v for the EAF. This study shows that nanoencapsulation improves both the physicochemical properties and the efficacy of the herbal formulations. Therefore, free and encapsulated extracts have the potential to be suitable drug design candidates for the therapeutic management of ulcer.

  19. Antiulcerogenic potential activity of free and nanoencapsulated Passiflora serratodigitata L. extracts.

    Science.gov (United States)

    Strasser, Marc; Noriega, Peky; Löbenberg, Raimar; Bou-Chacra, Nádia; Bacchi, Elfriede M

    2014-01-01

    This paper provides evidence that the leaves and stem of Passiflora serratodigitata L. dry crude extract (DCE), ethylacetate fraction (EAF), and residual water fraction show potential antiulcerogenic activity. Interestingly, the polymeric nanocapsule loaded with EAF had 10-fold more activity than the free EAF. Furthermore, the polymer nanoparticles provided homogeneous colloidal drug delivery systems and allowed overcoming challenges such as poor aqueous solubility as well as the physical-chemical instability of the organic extract, which presented 90% (w/w) of the flavonoid content. The entrapment efficiency of the total flavonoid was 90.6 ± 2.5% (w/v) for the DCE and 79.9 ± 2.7% (w/v) for the EAF. This study shows that nanoencapsulation improves both the physicochemical properties and the efficacy of the herbal formulations. Therefore, free and encapsulated extracts have the potential to be suitable drug design candidates for the therapeutic management of ulcer.

  20. Exploring the role of auxin in the androgynophore movement in Passiflora

    Directory of Open Access Journals (Sweden)

    Livia C.T. Scorza

    2015-09-01

    Full Text Available The flowers of the species belonging to the genus Passiflorashow a range of features that are thought to have arisen as adaptations to different pollinators. Some Passiflora species belonging to the subgenus Decaloba sect. Xerogona, show touch-sensitive motile androgynophores. We tested the role of auxin polar transport in the modulation of the androgynophore movement by applying auxin (IAA or an inhibitor of auxin polar transport (NPA in the flowers. We recorded the movement of the androgynophore during mechano-stimulation and analyzed the duration, speed, and the angle formed by the androgynophore before and after the movement, and found that both IAA and NPA increase the amplitude of the movement in P. sanguinolenta. We hypothesize that auxin might have a role in modulating the fitness of these Decaloba species to different pollination syndromes and demonstrate that an interspecific hybrid between insect- and hummingbird-pollinated Xerogona species present a heterosis effect on the speed of the androgynophore movement.

  1. Tribolium confusum (confused flour beetle, rice flour beetle)--an occupational allergen in bakers: demonstration of IgE antibodies.

    Science.gov (United States)

    Schultze-Werninghaus, G; Zachgo, W; Rotermund, H; Wiewrodt, R; Merget, R; Wahl, R; Burow, G; zur Strassen, R

    1991-01-01

    Specific IgE to proteins from Tribolium confusum (TC), a flour beetle, was detected in 9/125 sera of subjects exposed to rye and wheat flour. TC RAST was not inhibited by Dermatophagoides pteronyssinus, rye or wheat flour. Immunoblot experiments showed specific binding to three proteins from adult TC or pupae, not present in rye or wheat flour. These findings suggest that TC might act as an occupational allergen in a proportion of bakers.

  2. EXTRAÇÃO DE DNA GENÔMICO DE Passiflora spp. PARA ANÁLISES PCR-RAPD GENOMIC DNA EXTRACTION FROM Passiflora spp. FOR PCR-RAPD ANALYSES

    Directory of Open Access Journals (Sweden)

    HUGO BRUNO MOLINARI

    2001-08-01

    Full Text Available A identificação e caracterização da diversidade genética de plantas por meio de técnicas moleculares envolvem a avaliação de vários indivíduos, necessitando-se, portanto, de métodos rápidos e precisos de extração do DNA. O co-isolamento de polissacarídeos, fenóis e compostos secundários é o principal problema encontrado no isolamento e purificação de DNA vegetal. Folhas das diversas espécies de Passiflora possuem níveis variados desses compostos que podem comprometer este procedimento. O presente estudo foi realizado com o objetivo de avaliar a qualidade e quantidade de DNA de folhas de variedades de Passiflora spp., utilizando-se de três métodos de extração. Os três métodos forneceram DNA em qualidade e quantidade suficientes para a realização da técnica PCR-RAPD.The identification and characterization of the genetic diversity of plants by molecular techniques involve the evaluation of several individuals, therefore requiring fast and precise extraction methods of DNA. Co-isolation of polysaccharides, phenols and secondary products is the main problem during isolation and purification of plant DNA. The leaves of several species of Passiflora have different levels of those compounds that can compromise this procedure. The objective of this study was to evaluate the quality and amount of DNA extracted from Passiflora spp. varieties using three extraction methods. The three methods supplied DNA in quality and quantity sufficient amount for PCR-RAPD analyses.

  3. Induction of flavonoid production by UV-B radiation in Passiflora quadrangularis callus cultures.

    Science.gov (United States)

    Antognoni, Fabiana; Zheng, Suiping; Pagnucco, Cristina; Baraldi, Rita; Poli, Ferruccio; Biondi, Stefania

    2007-07-01

    Callus cultures from several species of Passiflora were initiated in vitro, and their capacity to produce four glycosyl flavonoids (orientin, isoorientin, vitexin, isovitexin) was analysed. The aim of the present work was to examine the possible role of UV-B irradiation and elicitation with methyl jasmonate (MJ) on the production of these compounds in callus cultures. All the species tested (P. incarnata, P. quadrangularis, P. edulis) formed friable callus from leaf explants after 4 weeks on medium supplemented with kinetin and 2,4-dichlorophenoxyacetic acid. Among them, P. quadrangularis turned out to have a faster growth rate and a more friable texture, and was therefore chosen for experiments with elicitors. In callus cultures only small amounts of isoorientin were found, while the concentration of the other flavonoids was below the detection limit. UV-B irradiation of calluses was able to increase the production of all four glycosyl flavonoids. After a 7-day exposure of cultures to UV-B light, the production of isoorientin reached concentrations similar to those found in fresh leaves from glasshouse-grown plants. Elicitation with methyl jasmonate also enhanced orientin, vitexin and isovitexin concentrations, even though the stimulation was about 6-fold weaker for orientin and vitexin and about 40-fold for isovitexin, than that exerted by UV-B treatment. Callus cultures treated with the UV-B dose which most enhanced flavonoid production showed a higher antioxidant activity compared to untreated calluses, with an increase ranging from 28% to 76%. Results show that the secondary metabolite biosynthetic capacity of Passiflora tissue cultures can be enhanced by appropriate forms of elicitation.

  4. Gamma radiation effects on the viscosity of green banana flour

    Energy Technology Data Exchange (ETDEWEB)

    Uehara, Vanessa B.; Inamura, Patricia Y.; Mastro, Nelida L. Del [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: vanessa.uehara@usp.br, e-mail: patyoko@yahoo.com, e-mail: nlmastro@ipen.br

    2009-07-01

    Banana (Musa sp) is a tropical fruits with great acceptability among consumers and produced in Brazil in a large scale. Bananas are not being as exploited as they could be in prepared food, and research could stimulate greater interest from industry. The viscosity characteristics and a product consistency can determine its acceptance by the consumer. Particularly the starch obtained from green banana had been studied from the nutritional point of view since the concept of Resistant Starch was introduced. Powder RS with high content of amylose was included in an approved food list with alleged functional properties in Brazilian legislation. Ionizing radiation can be used as a public health intervention measure for the control of food-borne diseases. Radiation is also a very convenient tool for polymer materials modification through degradation, grafting and crosslinking. In this work the influence of ionizing radiation on the rheological behavior of green banana pulp was investigated. Samples of green banana pulp flour were irradiated in a {sup 60}Co Gammacell 220 (AECL) with doses of 0 kGy,1 kGy, 3 kGy, 5 kGy and 10 kGy in glass recipients. After irradiation 3% and 5% aqueous dilution were prepared and viscosity measurements performed in a Brooksfield, model DVIII viscometer using spindle SC4-18 and SC4-31. There was a reduction of the initial viscosity of the samples as a consequence of radiation processing, being the reduction inversely proportional to the flour concentration. The polysaccharide content of the banana starch seems to be degraded by radiation in solid state as shown by the reduction of viscosity as a function of radiation dose. (author)

  5. RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

    Directory of Open Access Journals (Sweden)

    Nada Nikolić

    2011-09-01

    Full Text Available In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w were investigated in this paper. The water absorption in wheat-rice flour mixtures was lower and decreased to 53.5% and 54.0% along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%. In the dough made from rice flour, a gluten network had thinner filaments, about 2 and 1 μm in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 μm. The dough from rice flour had almost twice higher gelatinization maximum than the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

  6. Characterization of Flour from Avocado Seed Kernel

    OpenAIRE

    Macey A. Mahawan; Ma. Francia N. Tenorio; Jaycel A. Gomez; Rosenda A. Bronce

    2015-01-01

    The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was m...

  7. Evolutionary, genetic, environmental and hormonal-induced plasticity in the fate of organs arising from axillary meristems in Passiflora spp.

    Science.gov (United States)

    Cutri, Lucas; Nave, Nahum; Ami, Michal Ben; Chayut, Noam; Samach, Alon; Dornelas, Marcelo Carnier

    2013-01-01

    Tendrils can be found in different plant species. In legumes such as pea, tendrils are modified leaves produced by the vegetative meristem but in the grape vine, a same meristem is used to either form a tendril or an inflorescence. Passiflora species originated in ecosystems in which there is dense vegetation and competition for light. Thus climbing on other plants in order to reach regions with higher light using tendrils is an adaptive advantage. In Passiflora species, after a juvenile phase, every leaf has a subtending vegetative meristem, and a separate meristem that forms both flowers and a tendril. Thus, flowers are formed once a tendril is formed yet whether or not this flower will reach bloom depends on the environment. For example, in Passiflora edulis flowers do not develop under shaded conditions, so that tendrils are needed to bring the plant to positions were flowers can develop. This separate meristem generally forms a single tendril in different Passiflora species yet the number and position of flowers formed from the same meristem diverges among species. Here we display the variation among species as well as variation within a single species, P. edulis. We also show that the number of flowers within a specific genotype can be modulated by applying Cytokinins. Finally, this separate meristem is capable of transforming into a leaf-producing meristem under specific environmental conditions. Thus, behind what appears to be a species-specific rigid program regarding the fate of this meristem, our study helps to reveal a plasticity normally restrained by genetic, hormonal and environmental constraints.

  8. Effects of soybean flour on the pancreas of rats.

    OpenAIRE

    McGuinness, E E; Morgan, R. G.; Wormsley, K G

    1984-01-01

    We have reviewed the growth-promoting and carcinogenic effects of feeding raw soya flour to rats. If the raw soya flour-containing diets are fed for more than a year, about 10% of the animals develop pancreatic cancer. In addition, feeding raw soya flour markedly potentiates the action of even subthreshold amounts of pancreatic carcinogens. The raw soya flour therefore acts as a potent promoter, as well as a weak carcinogen. In view of this promotion, the rat fed raw soya flour is a sensitive...

  9. No time for candy: passionfruit (Passiflora edulis) plants down-regulate damage-induced extra floral nectar production in response to light signals of competition.

    Science.gov (United States)

    Izaguirre, Miriam M; Mazza, Carlos A; Astigueta, María S; Ciarla, Ana M; Ballaré, Carlos L

    2013-09-01

    Plant fitness is often defined by the combined effects of herbivory and competition, and plants must strike a delicate balance between their ability to capture limiting resources and defend against herbivore attack. Many plants use indirect defenses, such as volatile compounds and extra floral nectaries (EFN), to attract canopy arthropods that are natural enemies of herbivorous organisms. While recent evidence suggests that upon perception of low red to far-red (R:FR) ratios, which signal the proximity of competitors, plants down-regulate resource allocation to direct chemical defenses, it is unknown if a similar phytochrome-mediated response occurs for indirect defenses. We evaluated the interactive effects of R:FR ratio and simulated herbivory on nectar production by EFNs of passion fruit (Passiflora edulis f. flavicarpa). The activity of petiolar EFNs dramatically increased in response to simulated herbivory and hormonal treatment with methyl jasmonate (MeJA). Low R:FR ratios, which induced a classic "shade-avoidance" repertoire of increased stem elongation in P. edulis, strongly suppressed the EFN response triggered by simulated herbivory or MeJA application. Strikingly, the EFN response to wounding and light quality was localized to the branches that received the treatments. In vines like P. edulis, a local response would allow the plants to precisely adjust their light harvesting and defense phenotypes to the local conditions encountered by individual branches when foraging for resources in patchy canopies. Consistent with the emerging paradigm that phytochrome regulation of jasmonate signaling is a central modulator of adaptive phenotypic plasticity, our results demonstrate that light quality is a strong regulator of indirect defenses.

  10. Evaluation of anti-osteoporotic activity of butanolic fraction from Passiflora foetida in ovariectomy-induced bone loss in mice.

    Science.gov (United States)

    Ahmad, Naseer; Chillara, Raju; Kushwaha, Priyanka; Khedgikar, Vikram; Karvande, Anirudha; Choudhary, Dharmendra; Adhikary, Sulekha; Maurya, Rakesh; Trivedi, Ritu

    2017-04-01

    In this study, we have evaluated the skeletal effects of butanolic fraction (BF) from Passiflora foetida in an estrogen deficient mice bone loss model. Skeletal effect of BF was studied in ovariectomized (OVx) female Balb/c mice. BF (50 and 100mg/kg/day dose orally) was given for 8 weeks. Micro-architecture of long bones, biomechanical strength, formations of mineralized nodule by bone marrow osteoprogenitor cells, osteoid formation and bone turnover markers were studied. One way ANOVA was used to test the significance of effects of Passiflora foetida. OVx mice treated with BF represented with better micro-architectural parameters at various anatomical positions, better bone biomechanical strength and more osteoprogenitor cells in the bone marrow compared with OVx group. BF did not exhibit uterine estrogenicity. Oral administration of BF at both the doses (50 and 100mg/kg/day) derived from Passiflora Foetida, was found to afford anti-osteoporotic effect under estrogen deficiency by likely stimulation of osteoblast function and inhibition of osteoclast function. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  11. Development of Wet Noodles Based on Cassava Flour

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    Akhmad Z. Abidin

    2013-04-01

    Full Text Available Cassava is one of Indonesia’s original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

  12. Use of Carob Flour in the Production of Tarhana

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    Herken Emine Nur

    2015-09-01

    Full Text Available In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%.

  13. Impact of Quince Flour on Gluten-free Muffins Production

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    Adriana PAUCEAN

    2017-05-01

    Full Text Available This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial  properties.

  14. Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

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    Anamaria Pop

    2014-11-01

    Full Text Available In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour. The products obtained at Bakery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. To optimize the recipe were made four experimental variants, white flour and red quinoa flour is used in different proportions: Variant 1 – plain tagliatelle pasta (control sample who used white flour WF in 100%, Variant 2 consisting of 15% red quinoa flour (15 QF, Variant 3 consisting of 30 % red quinoa flour (30 QF and Variant 4 consisting of 50 % red quinoa flour (50 RQF. The experimental variants was analyzed for physico-chemical: moisture content, protein content and acidity. The sensory attributes, were evaluated by using a 9-point Hedonic scale. Present study indicated that the variant 3 were most accepted by consumers.

  15. Determinação espectrométrica dos flavonóides das folhas de Maytenus (Celastraceae e de Passiflora (Passifloraceae e comparação com método CLAE-UV Spectrometric determination of flavonoids from Maytenus (Celastraceae and Passiflora (Passifloraceae leaves and comparison with an HPLC-UV method

    Directory of Open Access Journals (Sweden)

    Regina de A. O. Chabariberi

    2009-12-01

    Full Text Available Este trabalho apresenta uma modificação dos procedimentos descritos nas Farmacopéias Francesa e Européia para a análise de flavonoides de Passiflora incarnata L., Passifloraceae, por espectrometria UV-Visível e propõe a sua aplicação na determinação dos flavonoides totais das folhas da espinheira-santa (Maytenus aquifolium Mart. e Maytenus ilicifolia (Schrad. Planch., Celastraceae e do maracujá (Passiflora edulis Sims. e Passiflora alata Curtis, Passifloraceae. Os resultados obtidos por espectrometria no UV-Visível foram comparados aos obtidos por cromatografia líquida de alta eficiência (CLAE-UV, encontrando-se resultados estatisticamente similares entre os métodos espectrométrico modificado da Farmacopéia Francesa e CLAE-UV.This paper reports on a modification of the spectrometric procedures originally described in the French and European Pharmacopoeia for the analysis of Passiflora incarnata L. (Passifloraceae flavonoids, proposing its application in the determination of total flavonoids from "espinheira-santa" (Maytenus aquifolium Mart. and Maytenus ilicifolia (Schrad. Planch., Celastraceae and "maracujá" leaves (Passiflora edulis Sims and Passiflora alata Curtis, Passifloraceae. A comparison was made of the results obtained by the spectrometric procedure with those obtained by high performance liquid chromatography (HPLC-UV, which demonstrated complete compatibility between the modified French Pharmacopoeia (spectrometric and HPLC-UV methods.

  16. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

    Directory of Open Access Journals (Sweden)

    Matheus Rodrigues Oliveira

    2015-08-01

    Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

  17. PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)

    OpenAIRE

    Anni Faridah*; Simon Bambang Widjanarko

    2014-01-01

    Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie ...

  18. Chirality determines pheromone activity for flour beetles

    Science.gov (United States)

    Levinson, H. Z.; Mori, K.

    1983-04-01

    Olfactory perception and orientation behaviour of female and male flour beetles ( Tribolium castaneum, T. confusum) to single stereoisomers of their aggregation pheromone revealed maximal receptor potentials and optimal attraction in response to 4R,8R-(-)-dimethyldecanal, whereas its optical antipode 4S,8S-(+)-dimethyldecanal was found to be inactive in this respect. Female flour beetles of both species were ≈ 103 times less attracted to 4R,8S-(+)- and 4S,8R-(-)-dimethyldecanal than to 4R,8R-(-)-dimethyldecanal, while male flour beetles failed to respond to the R,S-(+)- and S,R-(-)-stereoisomers. Pheromone extracts of prothoracic femora from unmated male flour beetles elicited higher receptor potentials in the antennae of females than in those of males. The results suggest that the aggregation pheromone emitted by male T. castaneum as well as male T. confusum has the stereochemical structure of 4R,8R-(-)-dimethyl-decanal, which acts as sex attractant for the females and as aggregant for the males of both species.

  19. 21 CFR 137.165 - Enriched flour.

    Science.gov (United States)

    2010-04-01

    ... riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. (b) It may... calcium or wheat germ is excluded in calculating ash content. (f) All ingredients from which the food is... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched flour. 137.165 Section 137.165 Food...

  20. Multigrain bread processing with extruded flours

    Directory of Open Access Journals (Sweden)

    María José Crosa Balestra

    2014-12-01

    Full Text Available The effect in bread quality of a new bread making process and two replacement levels (20%, 36% of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index, grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat. The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.

  1. Cold temperature disinfestation of bagged flour

    Science.gov (United States)

    We conducted studies using a commercial freezer maintained at -17.8°C to determine the time needed to kill Tribolium castaneum eggs in a pallet of flour. Each bag weighed 22.7 kg, and there were 5 bags in each of 10 layers. The dimensions of the pallet were 109-cm wide by 132-cm long by 123-cm tall,...

  2. Efeito de reguladores vegetais no desenvolvimento de mudas de Passiflora alata Curtis Effect of plant regulators on Passiflora alata seedlings development

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    Anísio de Oliveira

    2005-04-01

    Full Text Available O principal fator limitante à produção de mudas enxertadas de maracujazeiro é o elevado tempo para a sua formação. Assim, objetivou-se avaliar o efeito de reguladores vegetais no desenvolvimento de mudas de Passiflora alata Curtis, a serem empregadas como porta-enxerto, visando a reduzir o tempo para atingir o ponto de enxertia. O delineamento experimental empregado foi o inteiramente casualisado, em esquema fatorial 4x5 (4 reguladores vegetais x 5 concentrações, com 4 repetições de 25 plantas por parcela. Os tratamentos foram constituídos por 0,0 mg L-1 (testemunha; 25 mg L-1; 50 mg L-1; 75 mg L-1, e 100 mg L-1 de Benziladenina (BA, GA4+7 + Fenilmetil-aminopurina (GA4+7+CK, Ácido giberélico (GA3 e Cloreto de chlormequat (CCC. Avaliaram-se o comprimento e o diâmetro do caule, o número de folhas, o comprimento e a fitomassa seca de raíz, do caule, das folhas e total. Os dados foram submetidos à análise de variância e de regressão polinomial, sendo realizado desdobramento quando houve efeito significativo da interação.Os reguladores não promoveram respostas significativas para o comprimento e a massa seca de raiz, do caule, de folhas e total. Porém, GA4+7+Fenilmetil-aminopurina foi o regulador que incrementou o comprimento do caule, o diâmetro e o número de folhas, promovendo maior desenvolvimento às mudas e reduzindo o tempo para a formação do porta-enxerto, de três a oito meses, para dois meses (63 dias.The limiting main factor to the passion flower grafted seedlings production is the long time necessary for its formation. So, this work aimed, to evaluate the effects of vegetal regulators, at Passiflora alata Curtis seedlings development, aiming to reduce time for the seedling to reach the grafting point. The experimental design was completely randomized, with a 4 x 5 (plant growth regulator x concentrations factorial and four replicates, with 25 seedlings per parcel. The treatments were as follow: Benzyladenine, GA

  3. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.

    Science.gov (United States)

    Ismail, Magdy Mohamed; Hamad, Mohamed Farid; Elraghy, Esraa Mohamed

    2017-08-23

    Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10(7) cfu g(-1) of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

  4. Simultaneous determination of alkaloids and flavonoids from aerial parts of Passiflora species and dietary supplements using UPLC-UV-MS and HPTLC.

    Science.gov (United States)

    Avula, Bharathi; Wang, Yan-Hong; Rumalla, Chidananda Swamy; Smillie, Troy J; Khan, Ikhlas A

    2012-09-01

    A rapid UPLC method was developed for the simultaneous analysis of five indole alkaloids (harmalol, harmol, harmane, harmaline and harmine) and four flavonoids (orientin, isoorientin, vitexin, and isovitexin) from the aerial parts of Passiflora incarnata L. (Passifloraceae), other species of Passiflora (P. violacea Veil., P. edulis Sims., P. suberosa L., P. morifolia Mast. and P. quadrangularis L.), Peganum harmala, and dietary supplements that claim to contain Passiflora. The separation was achieved within eight minutes by using C-18 column, a water/acetonitrile mobile phase, both containing formic acid, using a gradient system and a temperature of 35 degrees C. The method was validated for linearity, repeatability, limits of detection (LOD), and limits of quantification (LOQ). The wavelength used for quantification with the diode array detector was 340 nm for flavonoids and alkaloids. The developed method is simple, economic, fast and especially suitable for quality control analysis of flavonoids and alkaloids in plant samples and dietary supplements. The compounds (including isoschaftoside and schaftoside) in plant samples and commercial products of Passiflora were identified and confirmed by UPLC-MS. A HPTLC method was also developed for the chemical fingerprint analysis of Passiflora samples.

  5. Pumpkin Fruit Influence on Calves’ Growth

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    A. SHIMKUS

    2014-07-01

    Full Text Available Pumpkin provides a valuable source of carotenoids and ascorbic acid which have major roles in nutrition as provitamin A and as an antioxidant respectively. Carotenoids are a source of vitamin A, and β-carotene present in pumpkin is converted to vitamin A in the body. Pumpkins’ biomass is distinguished for having antioxidant and phytobiotic characteristics.The aim of our research is to analyse pumpkin fruit (Cucurbita maxima D. flours’ influence upon calves growth, intestinal microflora, digestibility of rations’ nutrients and health. In pursuance of this aim two groups of 1-month-old Lithuanian Black and White breeds’ heifers were constituted, 10 animals per group: control and experimental. The heifers were fed by the same feeding plan and grown in equal conditions. Except for experimental groups’ animals, each of them was additionally given 120g of pumpkin fruits’ flour with their days’ ration.The results of this research showed that calves which were additionally given pumpkin fruits‘ flour had grown more rapidly. After six months of the research the weight of experimental groups‘ heifers was 9,2 kg or 5,34 pct. bigger than the weight of control groups‘ heifers. Pumpkin fruits‘ flour distinguished for phytobiotic activity in calves‘ intestine, it stimulated the increase of lacto- and bifidobacteria. After four months of the research there were 63,6 pct. (P<0,001 more lactobacteria and 19,3 pct. (P<0,01 more bifidobacteria in the faeces of heifers that were additionally given pumpkin fruits‘ flour comparing to heifers that were not given it. After 6 months of the research respectively there were 10,7 pct. and 34,0 pct. more of lacto- and bifidobacteria. Besides that, pumpkin fruits‘ flour improved digestibility of rations‘ nutrients. Digestibility of dry matter increased by 1,9 pct., organic matter – 2,3 pct., fat – 1,6 pct., proteins – 3,07 pct. (P>0,05. Morphological blood indexes of both calves groups

  6. Waxes and plastic film in relation to the shelf life of yellow passion fruit

    Directory of Open Access Journals (Sweden)

    Mota Wagner Ferreira da

    2003-01-01

    Full Text Available The high perishability of the yellow passion fruit (Passiflora edulis f. flavicarpa reduces its postharvest conservation and availability, mainly for in natura consumption. These losses of quality and commercial value occur due to the high respiration and loss of water. This work aimed to evaluate the influence of a modified atmosphere - wax emulsions and plastic film - on the shelf life of the yellow passion fruit. Plastic film (Cryovac D-955, 15 mum thickness reduced fresh weight loss and fruit wilting, kept higher fruit and rind weight and higher pulp osmotic potential over the storage period. However, it was not efficient in the control of rottenness. Sparcitrus wax (22-23% polyethylene/maleyc resin caused injury to the fruit, high fruit weight losses and wilting and resulted in lower pulp osmotic potential; this wax lead to a higher concentration of acid and a lower relation of soluble solids/acidity. Among the tested waxes, Fruit Wax (18-21% carnauba wax was the best, promoting reduced weight loss, wilting and rottenness.

  7. The effect of gamma irradiation on the microbiological analysis on commercial functional Brazilian green banana flour

    Energy Technology Data Exchange (ETDEWEB)

    Taipina, Magda S.; Lamardo, Leda C.A.; Santos, Josefina S.; Silva Junior, Eneo A. da [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Balian, Simone C., E-mail: balian@usp.b [Universidade de Sao Paulo (USP), SP (Brazil). Fac. de Medicina Veterinaria e Zootecnia

    2011-07-01

    In Brazil, although it is qualified as a major world producers, however, the production losses are high. Nevertheless, these losses can be reduced by processing the fruit 'unsuitable' for consumption into products based on green banana (pulp, rind and flour). The green banana flour shows enhanced nutrition value, with higher contents of mineral, dietary fiber, resistant starch, and total phenolics, for use in Brazilian irradiated ready - to eat foods, such as bread, macaroni, among others. Food irradiation has been identified as safe technology to reduce risk of foodborne illness as part of high-quality food production, processing, handling and preparation. Food irradiation utilizes a source of ionizing energy that passes through food to destroy harmful bacteria and other organisms. Often referred to as 'cold pasteurization', food irradiation offers negligible loss of nutrients or sensory qualities in food as it does not substantially raise the temperature of the food during processing. The object of this work was to determine the effect of gamma irradiation on microbiological analyses of the: the number of mesophiles, total coliforms at 35 deg C, coliforms at 45 deg C, Staphylococcus aureus and Salmonella spp of the green banana flour, commercially found in the Brazilian market. The microbiological analyses were carried out in conformity with the methodologies described at the Faculty of Veterinary Medicine, according to the current legislation. Irradiation was performed in a {sup 60}Co Gammacell 220 (AECL) source, with dose of 3kGy at IPEN/CNEN-SP. In samples of Brazilian green banana flour, irradiated at 3 kGy, the growth of all microorganisms (mesophiles, total coliforms at 35 deg C, coliform at 45 deg C and Staphylococcus coagulase positive) were reduced. As a result, the application of the irradiation technique may be recommended to enhance the food safety. (author)

  8. Food supplementation for workers: flour enriched with omega -3

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    Adriana Nery de Oliveira

    2015-01-01

    Full Text Available The objective of this study was preparing a product (omega-3 flour to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA. The omega-3 flour was prepared using waste (head sardines and leaves of carrot, flaxseed flour, manioc flour and spices. The fatty acids (FA concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA and docosahexaenoic acid (DHA were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup of omega-3 flour day-1.There were analyzed two meals (A and B generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.

  9. Physicochemical properties of quinoa flour as affected by starch interactions.

    Science.gov (United States)

    Li, Guantian; Zhu, Fan

    2017-04-15

    There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through chemometrics. Great variations in chemical composition, swelling power, water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flour have been observed. Correlation analysis showed that thermal properties and enzyme susceptibility of quinoa flour are highly influenced by the starch. Interactions of starch with non-starch components, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour properties. For example, peak gelatinization temperature of the flour is positively correlated to that of the starch (r=0.948, pquinoa flour provides a basis for better utilization of this specialty crop.

  10. Grapefruit as a host for the West Indian fruit fly (Diptera: Tephritidae).

    Science.gov (United States)

    Mangan, Robert L; Thomas, Donald B; Moreno, Aleena Tarshis; Robacker, David

    2011-02-01

    The most common hosts for the West Indian fruit fly, Anastrepha obliqua (Macquart) (Diptera: Tephritidae) are fruit in the family Anacardiaceae (mango [Mangifera L.] and mombin [Spondias L.] species). However, similar to many of the tropical fruit flies of major economic importance, this species attacks several other families of crop fruit, including Annonaceae (cherimoya, Annona cherimola Mill.), Myrtaceae (guava, Psidium L.), Oxalidaceae (carambola, Averrhoa carambola L.), Passifloraceae (granadilla, Passiflora quadrangularis Mill.), and Sapotaceae [mamey sapote, Pouteria sapota (Jacq.) H. E. Moore & Steam]. In the family Rutaceae the economically important genus Citrus has been reported and until recently considered a host for this fruit fly. In this study, we reviewed the taxonomy of A. obliqua, tested specific chemicals that may inhibit oviposition, compared egg-to-adult survival of A. obliqua on preferred hosts and on grapefruit (Citrus X paradisi Macfad.), and measured fruit tissue-specific developmental rates of A. obliqua and the known citrus breeding Mexican fruit fly, Anastrepha ludens (Loew) (Diptera: Tephritidae), from egg to pupae. Our literature review shows much confusion concerning the taxonomy of this and related Anastrepha species, including synonymies and confusion with other species. The deterrent effect of the highest concentration of flavonoids for oviposition, although significant, was not absolute. Experiments carried out under laboratory conditions showed 15-40 times greater survival of A. ludens (whose preferred hosts include Rutaceae) on grapefruit compared with A. obliqua for both tree attached and harvested fruit. Experiments of survival of developing stages over time showed that the two species oviposit into different tissues in the fruit, and mortality is much higher for the West Indian fruit fly in the flavedo and albedo of the fruit compared with the Mexican fruit fly.

  11. Ethanolic extract of Passiflora edulis Sims leaves inhibits protein glycation and restores the oxidative burst in diabetic rat macrophages after Candida albicans exposure

    Directory of Open Access Journals (Sweden)

    Carolina Fernandes Ribas Martins

    2015-12-01

    Full Text Available abstract This study was conducted to evaluate the effects of the ethanolic extract of Passiflora edulis leaves on blood glucose, protein glycation, NADPH oxidase activity and macrophage phagocytic capacity after Candida albicans exposure in diabetic rats. The Passiflora edulis Sims leaves were dried to 40°C, powdered, extracted by maceration in 70% ethanol, evaporated under reduced pressure and lyophilised. The biochemical tests performed were total phenolic content (TP as determined by the Folin-Ciocalteu assay, trapping potential DPPH assay and total iron-reducing potential. Diabetes was induced by alloxan injection. Protein glycation was determined by AGE and fructosamine serum concentrations. Extract-treated diabetic animals demonstrated lower fructosamine concentrations compared with the diabetic group. Our results suggest that ethanolic Passiflora edulis Sims leaf extraction may have beneficial effects on diabetes and may improve glycaemic control in diabetic rats.

  12. Tropical forest landscape dynamics: Population consequences for neotropical lianas, genus Passiflora

    Science.gov (United States)

    Plowes, Robert Merrick

    Treefall gaps in rainforest landscapes play a crucial role in providing opportunities for establishment and growth of rare, light-demanding plants such as Passifora vines in Corcovado rainforests, Costa Rica. This study considers the interplay of landscape dynamics with plant life history traits and strategies in an ephemeral patch network. In Chapter One, I show how patch quality dynamics and propagule dispersal affect colonization of treefall gaps by Passifora vitifolia. Recruitment required high patch quality, exceeding 3 hours of sunlight and patches closed after about 6 years. Colonization by seed dispersal (80%) was constrained by patch quality and isolation, while clonal growth from dormant plants (20%) was limited to rare adjacent patches. Since patch turnover is critical in these systems, Chapter Two is focused on factors affecting canopy structure. I showed that prior landuse altered the dynamics of frequent, small-scale disturbances during succession following a single, large deforestation event. Here, I used Landsat subpixel analysis, aerial photographs and field surveys to demonstrate major changes in dynamics of regenerating canopies following release from agricultural activity in 1975. Little work has considered the role of life history traits in persistence of patchy populations, and so in Chapter Three I asked what life history strategies are used by 9 Passiflora species that occur in these transient forest gaps. Although Passiflora species exhibited differences in dormancy or dispersal strategies, abundance was not associated with any one strategy. Elasticities of vital rates (stasis, growth and fecundity) of P. vitifolia differed empirically in old growth and regenerating forests. To explore population responses to changes in landscape parameters or life history strategies, I created a spatially-explicit individual-based model. Simulations indicate that plant types with a dormancy phase have a greater suite of responses since they persist after

  13. Study of the Thermal Polymerization of Linseed and Passion Fruit Oils

    Science.gov (United States)

    Lopes, R. V. V.; Loureiro, N. P. D.; Fonseca, P. S.; Macedo, J. L.; Santos, M. L.; Sales, M. J.

    2008-08-01

    Researches involving ecofriendliness materials are growing up, as well as, a current interest in developing materials from inexpensive and renewable resources. Vegetable oils show a number of excellent properties, which could be utilized to produce valuable polymeric materials. In this work is described the synthesis of polymeric materials from linseed oil (Linum usitatissimum L.) and passion fruit oil (Passiflora edulis) and their characterization by thermogravimetry (TG), differential scanning calorimetry (DSC) and Raman spectroscopy. The TG curve shows that those polymeric materials present two stages of decomposition. DSC plots of the vegetable oils showed some endothermic and exothermic transitions which are not present in the DSC curves corresponding to oil-based polymers. The Raman spectra of the polymers indicate declining of absorbance in the region of C = C stretching (˜1600 cm-1). This absorption was used to estimate the degree of polymerization (79% and 67.5% for linseed and passion fruit oils, respectively)

  14. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

    Science.gov (United States)

    Aboshora, Waleed; Lianfu, Zhang; Dahir, Mohammed; Qingran, Meng; Musa, Abubakr; Gasmalla, Mohammed A A; Omar, Khamis Ali

    2016-01-01

    In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

  15. Some physicochemical properties of flour from germinated sorghum grain.

    Science.gov (United States)

    Elkhalifa, Abd Elmoneim O; Bernhardt, Rita

    2013-02-01

    A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerminated sorghum, but a different behavior was observed between samples stored at room temperature and at 4 °C. Cooked paste derived from germinated sorghum flour presented higher syneresis than that derived from ungerminated sorghum flour over the first three cycles but when the cycle number increased, both flours showed zero syneresis value. For the gel consistency the flours derived from germinated sorghum produced thinnest gels. The neutral and acid gel consistency increased when the germination time increased. Germination had not much effect on the swelling power of sorghum flour.

  16. Estudo farmacognóstico e atividade in vitro sobre a coagulação sanguínea e agregação plaquetária das folhas de Passiflora nitida Kunth (Passifloraceae Pharmacognostic study and in vitro activity on blood coagulation and platelet aggregation of leaves of Passiflora nitida Kunth (Passifloraceae

    Directory of Open Access Journals (Sweden)

    Maria José de Carvalho

    2010-03-01

    Full Text Available O gênero Passiflora (Passifloraceae é utilizado principalmente para tratar doenças do SNC e cardiovasculares. A espécie Passiflora nitida Kunth é comumente conhecida como “maracujá-do-mato". A literatura relata o consumo in natura dos frutos desta espécie pela população local para distúrbios gastrointestinais. Considerando o potencial farmacológico do gênero, este trabalho teve por objetivo realizar estudo de caracterização fitoquímica desta espécie e estudar os efeitos dos extratos aquoso (EA, etanólico (EE e hexânico (EH de suas folhas sobre a coagulação sanguínea e agregação plaquetária. Para a caracterização fitoquímica foram realizados testes de cromatografia em camada delgada e ressonância magnética nuclear. O efeito dos extratos sobre a coagulação foi avaliado pelos testes de tempo de protrombina (TP e tempo de tromboplastina parcial ativada (TTPa. O efeito sobre a agregação plaquetária foi avaliado em plasma rico em plaquetas por método espectrofotométrico, usando adenosina difosfato (ADP e adrenalina (ADR como indutores da agregação. Os extratos EA, EE e EH apresentaram atividade coagulante pelo teste do TP e o EE apresentou atividade anticoagulante para o TTPa. Quando induzidos por ADP, os extratos EA, EE e EH apresentaram valores de concentração inibitória 50% (CI50, µg/mL de 450,5 ± 50,7; 511,2 ± 35,5 e 394,4 ± 8,9, respectivamente, e quando induzidos por ADR apresentaram valores de 438,7 ± 5,2; 21,0 ± 1,9 e 546,9 ± 49,9, respectivamente. O EE apresentou atividade inibitória sobre a agregação. A caracterização fitoquímica foi sugestiva da presença de flavonóides e cumarinas, aos quais podem ser atribuídos, em parte, os efeitos biológicos estudados.The Passiflora genus (Passifloraceae is mainly used to treat CNS and cardiovascular diseases. The Passiflora nitida Kunth species is commonly known as “maracujá-do-mato". The literature reports the in natura consumption of

  17. Variability of antinutritive compounds in flaxseed flours

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    Roberto Russo

    2013-09-01

    Full Text Available The use of flaxseed flours in the diets of poultry and broilers may be limited by the presence of antinutritive compounds. The content of cyanogenic glycosides, phytic acid, condensed tannins and trypsin inhibitors was evaluated in seven varieties of Linum usitatissimum. Phytic acid, condensed tannins and trypsin inhibitors showed significant differences among varieties. Only the concentration of cyanogenic glycosides and phytic acid in the flour deserves attention, while the content of condensed tannins and trypsin inhibitors are to acceptable levels. Since the flax meal is an important source of omega-3 for poultry and broilers, the cyanogenic glycoside and phytic acid contents in linseed has to be reduced to increase the ration to be included in the diet.

  18. RESÍDUOS ORGÂNICOS NO CONTROLE DE Fusarium oxysporum f. sp. passiflorae EM MARACUJAZEIRO AMARELO (Passiflora edulis f. flavicarpa

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    Renato Bernardes FERREIRA

    2015-01-01

    Full Text Available La fusariosis, es una importante enfermedad en el cultivo de maracuyá que causa una severa limitación en la producción de frutos y una reducción en la longevidad del cultivo. Este trabajo tuvo como objetivo, evaluar el efecto de residuos orgánicos i n vitro e in vivo como medida alternativa para el manejo de la fusariosis en el maracuyá, causada por Fusarium oxysporum f. sp. passiflorae. Se evaluaron seis concentraciones in vitro (0, 2, 4, 6, 8 y 10 % en forma de extracto acuoso, e igual número, para la inhibición del crecimiento micelial in vivo (0, 20, 40, 60, 80, 100 g kg -1 , incorporados al suelo para el control de Fusarium. Los residuos orgánicos utilizados, fueron hojas de eucalipto, bagazo de coco babasú y cáscara de yuca. Estos residuos fueron sometidos a análisis nutricionales y microbiológicos. Se confirmó la patogeneidad de los aislados evaluados, lo que comprobó la presencia de fusariosis en el maracuyá amarillo in vivo . La bagazo babasú, presentó las mayores concentraciones de N, P y K. Las especies fúngicas presentes con mayor frecuencia fueron Penicillium sp., Aspergillus niger, Aspergillus flavus y Aspergillus ochraceus . En el proceso in vitro , el extracto de babasú presento inhibición significativa en la concentración del 6 % y, en los extractos de hojas de eucalipto y cáscara de yuca la del 10 %. A nivel in vivo , la concentración de 60 g kg -1 de bagazo babasú y 80 g kg -1 de cáscara de mandioca, fueron eficientes en el control de fusariosis. El residuo de eucalipto no influenció el desarrollo de la mancha de fusarium del maracuyá en vivero. Es posible utilizar residuos orgánicos para el control de fusarium en el cultivo de maracuyá amarillo.

  19. Comportamento de maracujazeiros (Passiflora spp. quanto à morte prematura Behavior of passionfruit (Passiflora spp.in relation to premature death of plants

    Directory of Open Access Journals (Sweden)

    Givanildo Roncatto

    2004-12-01

    Full Text Available Na Universidade Estadual Paulista, Câmpus de Jaboticabal-SP, estudou-se o comportamento de Passifloráceas quanto à morte prematura de plantas, cultivadas em local com histórico da doença. O objetivo do trabalho foi avaliar o comportamento de diversos "acessos" de populações e espécies de maracujazeiros em relação a esta doença, sendo que as plantas resistentes deverão ser utilizadas como porta-enxertos de formas comerciais de maracujá-amarelo (Passiflora edulis Sims f. flavicarpa e em programas de melhoramento genético. As espécies utilizadas foram P. edulis Sims, P. edulis Sims f. flavicarpa Degener, P. nitida H.B.K., P. cincinnata, P. giberti, P. laurifolia, P. morifolia, P. foetida e P. capsularis. Em local com histórico da doença, plantaram-se mudas em número variável e em épocas distintas. A condução das plantas e os tratos culturais foram os recomendados para o maracujá-amarelo. A morte prematura das plantas ocorreu entre dois meses e dois anos da cultura no campo. P. giberti e P. nitida mostraram-se resistente à doença, independentemente do local de origem. Entre os demais "acessos", não se encontraram fontes promissoras de resistência. Entretanto, novos "acessos" e novas espécies deverão ser estudadas na busca da resistência.The behavior of passionfruit, cultivated in sites with disease history, as to premature death, was researched at Universidade Estadual Paulista, Campus of Jaboticabal, SP. The purpose of the research was to evaluate the behavior of acesses and passionfruit species related to this disease, whereas resistant plants are to be used as yellow passionfruit rootstocks, as well as in breeding programs. The species P. edulis Sims, P. edulis Sims f. flavicarpa Degener, P. nitida H.B.K., P. cincinnata, P. giberti, P. laurifolia, P. morifolia, P. foetida, P. capsularis were used. In a site with a known record of the disease, the plants were planted in a variable number and at distinct times. Plant

  20. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

    OpenAIRE

    2015-01-01

    © 2015, Springer Science+Business Media New York. Relatively little work has been reported about flour changes during microwave irradiation. For this reason, maize flours were treated by microwave radiation at 400 W for 0.5, 1, 2 and 4 min, and their microstructure and physicochemical characteristics (X-ray diffractometry, differential scanning calorimetry and pasting properties) were analysed. Micrographs showed that maize flour treated by microwave radiation displayed less compacted particl...

  1. Solvent Retention Capacities of Oat Flour

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    Qianwen Niu

    2017-03-01

    Full Text Available This study measured the solvent retention capacities (SRCs of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC, 50% sucrose SRC (SSRC, 5% lactic acid SRC (LASRC, 5% Na2CO3 SRC (SCASRC, NaCl SRC (SCSRC, CaCl2 SRC (CCSRC, FeCl3 SRC (FCSRC, sodium cholate SRC (SCHSRC, NaOH (pH 10 SRC (SHSRC, Na2CO3 (pH 10 SRC (SCABSRC and SDS (pH 10 SRC (SDSSRC values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl to acidic (5% lactic acid or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH 10 Na2CO3, and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3 increased. The β-glucan contents were significantly positively correlated with the SCSRC (0.83**, CCSRC (0.82**, SCHSRC (0.80** and FCSRC (0.78*. SRC measurements of β-glucan in oat flours revealed that the CCSRC values were related with β-glucan (0.64* but not related with protein and starch. CaCl2 could therefore potentially be exploited as a reagent for β-glucan assay.

  2. Solvent Retention Capacities of Oat Flour

    Science.gov (United States)

    Niu, Qianwen; Pu, Yu; Li, Xiaoping; Ma, Zhen; Hu, Xinzhong

    2017-01-01

    This study measured the solvent retention capacities (SRCs) of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC), 50% sucrose SRC (SSRC), 5% lactic acid SRC (LASRC), 5% Na2CO3 SRC (SCASRC), NaCl SRC (SCSRC), CaCl2 SRC (CCSRC), FeCl3 SRC (FCSRC), sodium cholate SRC (SCHSRC), NaOH (pH 10) SRC (SHSRC), Na2CO3 (pH 10) SRC (SCABSRC) and SDS (pH 10) SRC (SDSSRC) values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl) to acidic (5% lactic acid) or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH 10 Na2CO3), and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3) increased. The β-glucan contents were significantly positively correlated with the SCSRC (0.83**), CCSRC (0.82**), SCHSRC (0.80**) and FCSRC (0.78*). SRC measurements of β-glucan in oat flours revealed that the CCSRC values were related with β-glucan (0.64*) but not related with protein and starch. CaCl2 could therefore potentially be exploited as a reagent for β-glucan assay. PMID:28335393

  3. Foliar Micromorphology of In Vitro-cultured Shoots and Field-grown Plants of Passiflora foetida

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    Manokari Mani

    2017-01-01

    Full Text Available The present report describes the development of quantitative and qualitative foliar micromorphological and architectural features in the field environment which elucidated the adaptation of micropropagated plants of Passiflora foetida L. in the natural soil conditions. The field environment (high light intensity in comparison to in vitro culture conditions promotes the autotrophy through decrease in stomatal index (from 23.2 ± 0.15 to 21.0 ± 0.19, increased vein-islets (from 10.0 ± 0.14 to 15.6 ± 0.24 per square millimeters and veinlet terminations (from 1.6 ± 0.14 to 5.0 ± 0.20 per square millimeters, and trichome density in P. foetida plantlets. The in vitro and field grown leaves mostly possessed anomocytic and anisocytic types of stomata. Two types of trichomes were observed on the surface of leaves of in vitro as well as field transferred plants of P. foetida: the unicellular hairy trichomes (non-glandular, and the multicellular (glandular trichomes. The trichomes density was less under in vitro conditions as compared to the in vivo environments. The new leaves formed during the ex vitro rooting stage (in greenhouse and after transplantation of plantlets to the field exhibited the development of adaptive micromorphological features in micropropagated plants, which enabled them to survive under field conditions.

  4. Quantitative determination of vitexin in Passiflora foetida Linn. leaves using HPTLC

    Institute of Scientific and Technical Information of China (English)

    Aussavashai Shuayprom; Donruedee Sanguansermsri; Phanchana Sanguansermsri; Ian Hamilton Fraser; Nalin Wongkattiya

    2016-01-01

    Objective: To establish a simple, rapid, precise and accurate high performance thin layer chromatography(HPTLC) method with densitometric detection for the determination of vitexin in Passiflora foetida Linn.(P. foetida).Methods: Ethanolic extract of the plant leaf powder was used for the experimental work.Separation was performed on silica gel 60 F254 HPTLC plates with ethyl acetate:methanol: distilled water: formic acid in the proportion of 50:2:3:6(v/v), as the mobile phase. The determination was carried out using the densitometric absorbance mode at340 nm.Results: Vitexin response was linear over the range of 2.5–17.5 mg/m L with a correlation coefficient of 0.996. Intraday and interday precision studies showed the relative SD was< 3%. Accuracy of the method was determined and the average recovery was 100.3%.The limit of quantitation and limit of detection were 0.879 and 0.290 mg/m L, respectively.The contents of vitexin in P. foetida leaf extracts were within the range of 0.030%–0.310%.Conclusions: The method was evaluated for sensitivity, accuracy, precision and reproducibility. Each analysis by HPTLC is less expensive than current methods. This method is suitable for routine quality control of raw material of the leaves of P. foetida extract and its products.

  5. Evaluation of analgesic activity of the leaves of Passiflora incarnata Linn

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    Suvarna Ingale

    2012-01-01

    Full Text Available Passiflora incarnata also known as ′Passion flower′ is used as an anxiolytic and sedative throughout the world from ancient time. The plant is used as an analgesic, antispasmodic, sedative- hypnotic and narcotic. It is also used in neuralgia, epilepsy, insomnia, ulcers, haemorrhoids and neurosis in many parts of the world. There was no report on analgesic activity of P. incarnata. Hence, the present study is designed to assess analgesic activity of leaves of P. incarnata using sodium chloride-induced eye wiping test and formalin test. In formalin test, n-butanol extract of leaves of P. incarnata (BEPI in the doses of 150 and 300 mg/kg as well as BEPI-F1 showed significant reduction in duration of paw licking in neurogenic and inflammatory phase(P<0.001. Pretreatment with naloxone reversed the analgesia induced by BEPI, while atropine did not reverse the analgesia induced by BEPI significantly (P≤0.001. In eye wiping test, BEPI in the doses of 150 and 300 mg/kg, i.p. exerted significant reduction ( P≤0.001 in number of eye wipes compared to control group. Thus, the result concludes that BEPI and the fraction separated, BEPI-F1 has significant analgesic activity, which may be mediated through central mechanism by modulation of opioid receptors and nicotinic receptors.

  6. Developmental exposure to Passiflora incarnata induces behavioural alterations in the male progeny.

    Science.gov (United States)

    Bacchi, André D; Ponte, Bianca; Vieira, Milene L; de Paula, Jaqueline C C; Mesquita, Suzana F P; Gerardin, Daniela C C; Moreira, Estefânia G

    2013-01-01

    Passiflora incarnata is marketed in many countries as a phytomedicine and is prescribed mainly as a sedative and anxiolytic. Even though the directions of most marketed phytomedicines recommend them to be used under medical supervision, reproductive and developmental studies are sparse and not mandatory for regulatory purposes. To evaluate the reproductive and developmental toxicity of P. incarnata, Wistar female rats were gavaged with 30 or 300 mg kg(-1) of this herb from gestational Day (GD) 0 to postnatal Day (PND) 21. P. incarnata treatment did not influence dams' bodyweight or food intake or their reproductive performance (post-implantation loss, litter size, litter weight). There was also no influence on the physical development of pups (bodyweight gain, day of vaginal opening or preputial separation) or their behaviour in the open-field at PND 22, 35 and 75. Sexual behaviour was disrupted in adult male pups exposed to 300 mg kg(-1) of P. incarnata; in this group, only 3 out of 11 pups were sexually competent. This behavioural disruption was not accompanied by alterations in plasma testosterone levels, reproductive-related organs and glands weights or sperm count. It is hypothesised that aromatase inhibition may be involved in the observed effect.

  7. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato

    OpenAIRE

    Julianti, Elisa; Rusmarilin, Herla; Ridwansyah,; Yusraini, Era

    2016-01-01

    Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours ...

  8. Compositional Study for Improving Wheat Flour with Functional Ingredients

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    Livia Apostol

    2015-11-01

    Full Text Available Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show antipyretic, analgesic effects and are therefore used for the treatment of bone fracture, skin wound and pain. The main aim of this study is to establish the optimum dose from rheological and nutritional point of view of Helianthus tuberosus L. tuber flour and leaves flour used as functional ingredient in bakery products industry. The types of mixtures of flours used in this study was: P1–100% wheat flour; P2-93% wheat flour + 7% Helianthus tuberosus (5% tuber + 2% leaves; P3-92% wheat flour + 8% Helianthus tuberosus (5% tuber + 3% leaves; P4- 90% wheat flour + 10%  Helianthus tuberosus (5% tuber + 5% leaves; P5 -100% Helianthus tuber; P6- Helianthus leaves. The potential functional of wheat flour enriched with the Helianthus tuberosus, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Adding of the Helianthus tuberosus L. tuber and leaves provoked an effect increasing the levels of inulin, minerals and fiber in wheat flour. The rheological properties of dough showed that P2, kept the rheological parameters for the technological behavior in order to obtain an acceptable quality of the bakery products. 

  9. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.

    Science.gov (United States)

    Kaur, Maninder; Kaushal, Pragati; Sandhu, Kawaljit Singh

    2013-02-01

    The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.

  10. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

    Directory of Open Access Journals (Sweden)

    Subajiny VELUPPILLAI

    2010-03-01

    Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.

  11. Variación morfológica de tres especies de curubas (Passiflora tripartita var. mollissima, P. tarminiana y P. mixta) y sus híbridos en el Valle del Cauca (Colombia)

    OpenAIRE

    2005-01-01

    Se estudió la variación morfológica entre ocho accesiones de las tres principales especies de curubas cultivadas y silvestres del Valle del Cauca, Passiflora tripartita var. mollissima (curuba de Castilla), Passiflora tarminiana (curuba india) y Passiflora mixta (curuba de monte) y 11 de sus híbridos, usando el análisis de componentes principales y el método de clasificación del vecino más próximo en 105 caracteres cualitativos y cuantitativos. Siete componentes principales explican 84% de la...

  12. PHOTOSYNTHETIC PERFORMANCE AND LEAF WATER POTENTIAL OF GULUPA (Passiflora edulis Sims, PASSIFLORACEAE IN THE REPRODUCTIVE PHASE IN THREE LOCATIONS IN THE COLOMBIAN ANDES

    Directory of Open Access Journals (Sweden)

    Laura Victoria PÉREZ MARTÍNEZ

    2014-08-01

    Full Text Available Gulupa, Passiflora edulis Sims (Passifloraceae, is an important fruit due to its organoleptic and nutritional characteristics and its demand in the international market; however, very few studies have been conducted for study its Ecophysiology. Until now, this crop has spread throughout the country through empirical knowledge without data that indicate the zones that are more suitable for its cultivation. For this reason, gas exchange, chlorophyll fluorescence (photosystem II operating efficiency and maximum quantum efficiency of photosystem II photochemistry and leaf water potential were measured in three different locations of Cundinamarca department (Chia [2610 m a.s.l., 14 °C], Granada [2230 m a.s.l., 15 °C] and Tena [2090 m a.s.l., 17 °C], whose climatic conditions were monitored with meteorological stations to evaluate the physiologic performance in each location related to the environmental factors. The results indicate that, even though the photosynthetic capacity was similar and high in Granada and Tena, the water status of the plant, the stomatal control of water loss and recovery of photosystems during the night were more efficient in Granada (p < 0.05. In Tena, the small differences between day and night temperature, humidity, and vapor pressure deficit (VPD limited the night water recovery in the plants. Meanwhile, in Chia, the increase of VPD during the day and the low temperatures decreased the water potential both during the day and during the night, as well as the recovery of photosystem II. Therefore, in conclusion the climatic conditions similar to Granada, which are 18/13 °C day/night, a VPD close to 0.5 KPa, and radiation that did not exceed 1000 μmol photons/m2s favored the good physiological performance of gulupaDesempeño fotosintético y potencial hídrico foliar de gulupa (Passiflora edulis Sims, Passifloraceae en estado reproductivo en tres localidades de los Andes colombianos La gulupa, Passiflora edulis Sims

  13. Physicochemical and organoleptic properties of cookies incorporated with legume flours

    Directory of Open Access Journals (Sweden)

    Sushma Thongram

    2016-12-01

    Full Text Available In developing countries like India, with increasing urbanization, the demand for processed food and bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop functionally and nutritionally improved cookies and the influence of the partial replacement of the wheat flour by legume on the quality characteristic of cookies was analyzed. Six blends were prepared by homogenously mixing chickpea flour, pigeon pea, moong bean flour, and cowpea flour with wheat flour in the percentage proportions: 100, 25:75, 25:75, 25:75, 25:75, and 10:10:10:10:60 (CPF:WWF, PF:WWF, MF:WWF, CF:WWF, and CPF:PF:MF:CF:WWF and later used to make cookies. Chemical and functional properties of the composite flours and chemical as well as sensory characteristics of cookies made from the above combinations were determined. The incorporation of legume flour significantly affected the physical, chemical, and phytonutrient parameters of the cookies. The results revealed that functional properties, viz. water absorption capacity, oil absorption capacity, and swelling property, increased with addition of legume flours. The physical analysis revealed that the diameter and height increased with the incorporation of legume flour. The results of the proximate composition showed that the A6 possesses highest percentage of proteins (13.42% and crude fat (22.90%, A5 contains maximum value of crude fiber (2.10% and DPPH radical scavenging activity (55.47%, A1 showed maximum moisture (10.60%, A2 total phenolic content (6.14 TAE mg/100 g, and A3 showed maximum ash (3.66%. Statistical results revealed that the addition of selected pulse flours and a combination of these whole flours do not have a significant effect (p > 0.05 on the sensory characteristics of cookies.

  14. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  15. Simultaneous determination of alkaloids and flavonoids from aerial parts of Passiflora species and dietary supplements using UPLC-UV-MS and HPTLC

    Science.gov (United States)

    A rapid UPLC method was developed for the simultaneous analysis of five indole alkaloids (harmalol, harmol, harmane, harmaline and harmine) and four flavonoids (orientin, isoorientin, vitexin, and isovitexin) from the aerial parts of Passiflora incarnata L. (Passifloracea), different species of Pass...

  16. Pasta with unripe banana flour: physical, texture, and preference study.

    Science.gov (United States)

    Agama-Acevedo, Edith; Islas-Hernandez, José J; Osorio-Díaz, Perla; Rendón-Villalobos, Rodolfo; Utrilla-Coello, Rubí G; Angulo, Ofelia; Bello-Pérez, Luis A

    2009-08-01

    Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

  17. Sensitization to lupine flour : is it clinically relevant?

    NARCIS (Netherlands)

    de Jong, N. W.; van Maaren, M. S.; Vlieg-Boersta, B. J.; Dubois, A. E. J.; de Groot, H.; van Wijk, R. Gerth

    2010-01-01

    Background Lupinus angustifolius (blue lupine) is used for human and animal consumption. Currently, the lupine content in bread varies from 0% to 10% and from 0.5% to 3% in pastry. Although lupine flour is present in many products, anaphylaxis on lupine flour is rarely seen. Objective The aim of our

  18. Dough Rheology and Wet Milling of Hard Waxy Wheat Flours

    Science.gov (United States)

    To realize the full potential of waxy wheat (Triticum aestivum L.), wet milling of waxy wheat flour to produce gluten and waxy wheat starch was investigated. Flours of six advanced lines of waxy hard wheats, one normal hard wheat (‘Karl 92’), and one partial waxy wheat (‘Trego’) were fractionated by...

  19. The effect of apricot kernel flour incorporation on the ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-01-05

    Jan 5, 2009 ... noodles were examined by adding apricot kernel flour (AKF) to the noodle formulation at the .... Moisture and protein content (N%x5.7) of wheat flour was deter- .... relatively low level of hydrophilic compounds (Manthey et.

  20. Gamma radiation influence on technological characteristics of wheat flour

    Science.gov (United States)

    Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

    2012-08-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

  1. Fractionation of cottonseed flour for improving its adhesive properties

    Science.gov (United States)

    As early as the 1950's, cottonseed flour (i. e. meal) was tested for use as wood adhesives. Recently, renewed interest exists in the use of plant proteins as wood adhesives, as these materials are renewable and biodegradable. In this research, we separated cottonseed flour into several fractions wit...

  2. KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour

    Directory of Open Access Journals (Sweden)

    Cynthia Gracia C.L1*

    2009-06-01

    Full Text Available The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.

  3. Vegetative propagation of Passiflora actinia by semihardwood cuttings/ Propagação vegetativa de Passiflora actinia por meio de estacas semilenhosas

    Directory of Open Access Journals (Sweden)

    João Carlos Possamai

    2001-05-01

    Full Text Available The purpose of this paper was to investigate the relationship between of bovine mastitis and the nutrients concentration in milk. Seventy-two Holstein cows were divided into 2 groups: G1 - clinically healthy cows (n = 36 and G2 - subclinical mastitis cows (n = 36. Both groups of animals were subjected to the California Mastitis Test – CMT, the somatic cell counting, and the microbiological examination. The concentrations of fat, matter protein, copper, iron, manganese and zinc in the milk sample were determined. The recorded data were statistically analyzed and presented the following means and standard-deviations, according to groups 1 and 2: fat (% 1.251 ± 0.676 and 1.662 ± 1.166 (p > 0.05; protein (% 3.373 ± 0.428 and 3.411 ± 0.348 (p > 0.05; somatic cell counting (after logarithmic basis 1.694 ± 0.632 and 2.909 ± 0.424 (p 0.05; iron (ppm 0.159 ± 0.047 and 0.191 ± 0.063 (p 0.05 and zinc (ppm 3.938 ± 1.221 and 3.658 ± 1.212 (p > 0.05. It was concluded that there were significant differences in the levels of SCC and iron between the two groups of animals.Foram conduzidos dois experimentos para verificar o efeito de diferentes concentrações de AIB (ácido indolbutírico e de etanol na propagação vegetativa de Passiflora actinia. Foram usadas estacas semilenhosas possuindo 4 nós e 2 folhas. No experimento com AIB foram testadas as seguintes concentrações: 0, 250, 500 e 1000 mg.L-1. No experimento com etanol os tratamentos foram os seguintes: testemunha, água, etanol 10%, etanol 30%, etanol 50% e etanol 70%. Todos os tratamentos foram aplicados por imersão da base das estacas (2cm durante 1 minuto. Em ambos experimentos o delineamento foi em blocos ao acaso com 5 repetições e 20 estacas por parcela. A estaquia foi realizada em câmara de nebulização, em tubetes de polietileno, contendo o substrato comercial Plantmax®. A avaliação foi feita 7 semanas após a instalação do experimento. Não foram observadas diferen

  4. Nutritional characterisation and bioactive components of commercial carobs flours.

    Science.gov (United States)

    Durazzo, Alessandra; Turfani, Valeria; Narducci, Valentina; Azzini, Elena; Maiani, Giuseppe; Carcea, Marina

    2014-06-15

    Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial properties of different commercial carob seed flours -Ceratonia siliqua L.-. In particular, we determined chemical parameters (protein, fat, ash, soluble and insoluble fibre) by standard AOAC methods, lignans (secoisolariciresinol, lariciresinol, isolariciresinol, pinoresinol) by HPLC methods, the Total Polyphenol Content (TPC) by the Folin Ciocalteau method and the antioxidant properties by the FRAP assay. The carob germ flour and the raw carob seed flour reached the highest insoluble fibre, lignan and total polyphenols content and these results were matched by their antioxidant properties. Different carob flours showed a different distribution of the various lignans.

  5. Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity

    Directory of Open Access Journals (Sweden)

    Guillermo Schmeda-Hirschmann

    2015-04-01

    Full Text Available In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82–2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food.

  6. Chilean prosopis mesocarp flour: phenolic profiling and antioxidant activity.

    Science.gov (United States)

    Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria Del Pilar C; Theoduloz, Cristina; Jiménez-Aspée, Felipe; Pérez, Maria Jorgelina; Cuello, Ana Soledad; Isla, Maria Inés

    2015-04-17

    In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82-2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food.

  7. Composição de carotenoides em passifloras do cerrado

    Directory of Open Access Journals (Sweden)

    Daniele Cristina Wondracek

    2011-12-01

    Full Text Available O objetivo foi avaliar, por HPLC, a composição qualitativa e quantitativa de carotenoides em maracujás do cerrado. Frutos procedentes de acessos nativos de quatro espécies (Passiflora cincinnata, P. nitida, P. setacea e P. edulis foram analisados, utilizando, como referência, o maracujá-amarelo comercial (P. edulis. As polpas de maracujá apresentaram neoxantina, violaxantina, cis-violaxantina, anteraxantina, luteína, zeaxantina, β-criptoxantina, poli-cis-caroteno, prolicopeno, cis-ζ-caroteno, trans-ζ-caroteno, trans-β-caroteno, 13-cis-β-caroteno e fitoflueno. Em geral, os teores de carotenoides entre as espécies e entre os acessos da mesma espécie foram significativamente diferentes. A espécie P. edulis apresentou o maior número de carotenoides, com diferença entre os acessos. Em um acesso de P. edulis comercial, foi encontrado o trans-β-caroteno como o carotenoide principal (7,8±0,8 µg g-1 e no outro o trans-ζ-caroteno (11,4±0,4 µg g-1. Dois acessos de P. edulis nativos do Cerrado apresentaram cis-ζ-caroteno como carotenoide majoritário (6,28±0,15 µg g-1 e 12,1±0,7 µg g-1, casca amarela e roxa, respectivamente. O perfil de carotenoides em frutos de espécies de maracujá apresentou diversidade de composição, com potencial de uso para melhoramento genético para agregar maior valor ao produto e estimular o seu consumo.

  8. Potencial antioxidante y antimicrobiano de extractos acuosos e hidroalcohólicos de granadilla (Passiflora ligularis

    Directory of Open Access Journals (Sweden)

    Sergio Andrés Cabrera Navarro

    2014-09-01

    Full Text Available En el estudio se determinó la actividad antioxidante y antimicrobiana en extractos acuosos e hidroalcohólicos de Passiflora ligularis. Se utilizó el método de extracción por reflujo, empleando como solventes agua y etanol a 35% (v/v y 70% (v/v. Como material vegetal fueron utilizadas hojas y flores. Los resultados mostraron que tanto los extractos acuosos como los hidroalcoholicos presentan compuestos fenólicos, alcanzando contenidos máximos de 14.32 mg Eq Ac. Gal/g materia seca. También se determinaron los contenidos máximos de flavonoides totales equivalentes a 10.47 mg Eq Vitexina/g materia seca, en extractos hidroalcohólicos. La actividad antioxidante in vitro de los extractos fue evaluada utilizando la metodología de captación del radical libre (DPPH y poder reductor férrico (FRAP. En ambas metodologías se determinó que los extractos hidroalcohólicos presentan mayor actividad. El ensayo de actividad antimicrobial mostró que los extractos de P. ligularis tienen la capacidad de reducir el crecimiento tanto de E. coli (ATCC 25922 como de S. aureus (ATCC 25923, encontrando principalmente que los extractos acuosos poseen mayor poder de inhibición microbial que los hidroalcohólicos. En este trabajo también se observó correlación entre los fenoles y la actividad antioxidante (FRAP.

  9. NARINGENIN ENHANCED EFFICIENCY OF GUS ACTIVITY IN Passiflora mollissima (H.B.K. Bailey

    Directory of Open Access Journals (Sweden)

    G.O. Cancino

    2004-06-01

    Full Text Available The flavonoid naringenin has been investigated as a possible vir gene inducer in Agrobacterium-mediated transformation in Passiflora mollissima, P. giberti and Nicotiana tabacum cv. Xanthi. The transformation efficiency percentage of explants showing blue GUS expression and the extent of staining following inoculation with Agrobacterium tumefaciens strains EHA 105 and 1065, carrying gus and nptII genes was enhanced with the supplementation of the co-cultivation medium with naringenin. Supplementation of medium with 100µM (strain EHA 105 and 300 µM (strain 1065 naringenin was most effective at enhancing mean (±s.e.m., n=3 GUS activity in leaf explants (20.3 ± 2.4%, strain EHA; 105; 6.0 ± 0.57%, strain 1065 and nodal segments (16.7 ± 2.4% strain EHA 105; 8.3 ± 0.57% strain 1065 of P. mollissima. In P. giberti and N. tabacum maximum GUS activity was obtained in leaf and root explants with 100µM naringenin for both strains analysed. Additionally, when naringenin was added to Luria Bertani (LB medium, both bacterial growth via optical density and colony forming units were higher when compared to control. This is the first report of the use of naringenin to enhance gene transfer from Agrobacterium to plants. These findings suggest that naringenin can be used as an alternative to acetosyringone for vir gene induction in Agrobacterium. This approach may be especially useful in plants that are generally recalcitrant to Agrobacterium-mediatedtransformation.

  10. Expansion of the whole wheat flour extrusion

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Us....... Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%....

  11. Expansion of the whole wheat flour extrusion

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters....... Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%....

  12. Nucleotide Sequence of the Coat Protein Gene of the Malaysian Passiflora Virus and its 3' Non-Coding Region

    Directory of Open Access Journals (Sweden)

    Norzihan Abdullah

    2009-01-01

    Full Text Available Problem statement: In this study, we identified the full length Coat Protein (CP gene of the Malaysian Passiflora Virus (MPV and its 3' non-coding region. The CP gene of the MPV contained 285 amino acid residues. Approach: Pairwise comparison of the MPV CP region with four other potyviruses, namely East Asian Passiflora Virus (EAPV, Passionfruit Woodiness Virus (PWV, Bean Common Mosaic Virus (BCMV and Soyabean Mosaic Virus (SMV revealed amino acid sequence similarities ranging from 72-95%. Results: The 3' non-coding region of the MPV, which consists of 255 nucleotides, showed 69-95% nucleotide sequence identity when compared with the four potyviruses. The highest (95% sequence similarities were detected with PWV and EAPV. An analysis of the deduced amino acid sequences revealed the presence of consensus motifs (DAG tripeptides characteristic of potyviruses. DAG tripeptides had been reported to be essential for aphid transmission. Conclusion: From the amino acid sequence alignment and identity level observed among the four other potyviruses, we concluded that MPV is a member of the genus Potyvirus and was closely related to both PWV and EAPV.

  13. Passiflora manicata (Juss.) aqueous leaf extract protects against reactive oxygen species and protein glycation in vitro and ex vivo models.

    Science.gov (United States)

    da Silva Morrone, Maurilio; de Assis, Adriano Martimbianco; da Rocha, Ricardo Fagundes; Gasparotto, Juciano; Gazola, Andressa Córneo; Costa, Geison Modesti; Zucolotto, Silvana Maria; Castellanos, Leonardo H; Ramos, Freddy A; Schenkel, Eloir Paulo; Reginatto, Flávio Henrique; Gelain, Daniel Pens; Moreira, José C F

    2013-10-01

    The leaf extracts of many species of genus Passiflora have been extensively investigated for their biological activities on several rat tissues, but mainly in the central nervous system and liver. They posses anxiolytic-like, sedative effects and antioxidant properties. Evidences suggest a key role of C-glycosylflavonoids in the biological activities of Passiflora extracts. Some species (such as P. manicata) of the genus are still poorly investigated for their chemical and biological activity. In this work, we aim to investigate both antioxidant and antiglycation properties of aqueous extract of P. manicata leaves (PMLE) in vitro and ex vivo models. Crude extract showed the C-glycosylflavonoid isovitexin as the major compound. Isoorientin and vitexin were also identified. In TRAP/TAR assay, PMLE showed a significant antioxidant activity. PMLE at concentrations of 10 and 100 μg mL⁻¹ significantly decreasing LDH leakage in rat liver slices. Antioxidant effect also was observed by decreased in oxidative damage markers in slices hence hydrogen peroxide was added as oxidative stress inductor. PMLE inhibited protein glycation at all concentrations tested. In summary, P. manicata aqueous leaf extract possess protective properties against reactive oxygen species and also protein glycation, and could be considered a new source of natural antioxidants.

  14. Anticonvulsant effects of aerial parts of Passiflora incarnata extract in mice: involvement of benzodiazepine and opioid receptors

    Directory of Open Access Journals (Sweden)

    Shariati-Rad Schwann

    2007-08-01

    Full Text Available Abstract Background Passion flower (Passiflora incarnata is used in traditional medicine of Europe and South America to treat anxiety, insomnia and seizure. Recently, it has shown antianxiety and sedative effects in human. Methods In this study, anticonvulsant effects of hydro- alcoholic extract of Passiflora, Pasipay, were examined by using pentylentetrazole model (PTZ on mice. Pasipay, diazepam, and normal saline were injected intraperitoneally at the doses 0.4–0.05 mg/kg, 0.5–1 mg/kg and 10 ml/kg respectively 30 minutes before PTZ (90 mg/kg, i.p. The time taken before the onset of clonic convulsions, the duration of colonic convulsions, and the percentage of seizure and mortality protection were recorded. For investigating the mechanism of Pasipay, flumazenil (2 mg/kg, i.p and naloxone (5 mg/kg, i.p were also injected 5 minutes before Pasipay. Results An ED50 value of Pasipay in the PTZ model was 0.23 mg/kg (%95 CL: 0.156, 0.342. Pasipay at the dose of 0.4 mg/kg prolonged the onset time of seizure and decreased the duration of seizures compared to saline group (p Conclusion It seems that Pasipay could be useful for treatment absence seizure and these effects may be related to effect of it on GABAergic and opioid systems. More studies are needed in order to investigate its exact mechanism.

  15. AMMI analysis of the adaptability and yield stability of yellow passion fruit varieties

    Directory of Open Access Journals (Sweden)

    Eder Jorge de Oliveira

    2014-04-01

    Full Text Available High yield stability and adaptability of yellow passion fruit varieties (Passiflora edulis Sims. f. flavicarpa Deg. are highly desirable attributes when exploring different environments. This study aimed to evaluate the adaptability and yield stability of yellow passion fruit varieties using AMMI (additive main effects and multiplicative interaction and other ancillary statistics. Twelve varieties were evaluated in eight environments. Analysis of variance showed effects attributable to the varieties (G, environment (E and their interaction (G × E. The first two multiplicative components of the interaction accounted for 69% of the sum of squares. The scores of the principal interaction components showed high variability for the environments relative to the variety effects. High varietal phenotypic stability was observed in three environments; which can be used in yellow passion fruit breeding programs for initial selection trials. A biplot-AMMI analysis and yield stability index incorporating the AMMI stability value and yield capacity in a single non-parametric index were useful for discriminating genotypes with superior and stable fruit yield. AMMI analysis also allowed for the identification of more productive varieties in specific environments, leading to significant increase in passion fruit productivity.

  16. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

    NARCIS (Netherlands)

    Janssen, A. M.; vanVliet, T; Vereijken, JM

    1996-01-01

    The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four dif

  17. [Chemical evaluation of morro or jícaro (Crescentia alata) flours prepared by ensilaging and/or dehydration].

    Science.gov (United States)

    Gómez-Brenes, R A; Contreras, I; Braham, J E; Bressani, R

    1980-06-01

    The chemical composition, nutritive value and potential use of the morro fruit (Crescentia alata) has received little attention. The purpose of the present study was: a) to determine appropriate conditions for processing and conservation of the morro fruit without hulls, since a significant part of the production is lost due to inadequate storage conditions, and b) to evaluate, by means of chemical analysis, the whole fruit and its products. For the preparation of dehydrated meals, the content of the fruit was subjected to sun drying and tray drying dehydration with two air temperatures, 60 degrees and 90 degrees C. The method used for the storage of the whole fruit was anaerobic fermentation achieved by ensilaging the fruit in small concrete experimental silos for 90, 145 and 180 days. At the end of each period, the silos were opened. The ensilaged material was of very good appearance and apparently free from unfavorable contaminations; it was dehydrated in tray dryers at an air temperature of 60 degrees C. Independent of processing, the chemical analysis showed the meals to contain on the average 17% crude fat, 11% crude fiber and 18% crude protein. From the amino acid content and using the 1973 FAO/WHO scoring pattern it was found that such flours were limiting in their sulfur amino acid, lysine and threonine content in the order.

  18. Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil.

    Science.gov (United States)

    Singh, Ripudaman; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

    2014-02-01

    The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T1), 2% canola flour (T2), 3% linseed oil (T3), and 4% canola oil (T4) and to estimate their cost of production. The total fat and crude fiber content was increased (P flour. The emulsion stability and cooking yield was greater (P flours. The colour and appearance and flavour scores were lower (P flour than canola oil incorporated CMP. The texture scores were not influenced (P flour.

  19. Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

    Directory of Open Access Journals (Sweden)

    Ogbonnaya Chinedum Eleazu

    2014-09-01

    Full Text Available Background. The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2 of high quality cassava flour (HQCF produced from indigenous technology and that of some commercially sold wheat/HQCF samples. Material and methods. The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. Results. The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2 was higher than other fl our samples investigated. The antioxidant assays of the flours showed that they contained considerable levels of antioxidants with the HQCF sample from DAT having higher antioxidants than other flour samples studied. The HQCF (SME 1 had signifi cantly higher (P < 0.05 starch content among the flour samples. The bacteria counts of the HQCF samples ranged from 0 to 1.4 × 104 cfu/ml while the fungal count ranged from 0 to 2 × 10-3 with the unbranded wheat fl our having the highest microbial load compared with other flour samples studied. Conclusion. The use of this indigenous technology produces HQCF with lower lipids, microbial contamination but higher flavour retaining ability, flavonoids and starch contents than wheat flour. The signifi cant positive correlation (R2 = 0.872 between reducing power of the samples and their DPPH antioxidant activity indicate that either could be used to assay for the total antioxidant activity of cassava and wheat flour. The study underscores the need to buy flour from branded companies to reduce the risks of microbial contamination.

  20. Formulation and characterization of a nutritional pumpkin-based whey beverages, enriched with oatmeal and passion fruit

    Directory of Open Access Journals (Sweden)

    Alex Valencia

    2015-12-01

    Full Text Available In this work, the effect on the addition of oatmeal (Avena sativa and passion fruit (Passiflora edulis in the content of fiber, calcium, iron, phosphorus and A vitamin in beverage formulation based on pumpkin (Cucurbita maxima, milk and whey, was determined. The beverages undergone significant changes during the storage time, the pH decreased as the acidity showed a slight increase. The coordinates of CIELAB (L *, a * and b * were located in quadrant 1 indicating a clear tendency to yellow caused by the presence of carotenoids from the pumpkin and passion fruit. Based on the sensory analysis it was selected best treatment who was higher in 3 of the 4 parameters evaluated. This sample also presented a pseudoplastic behavior with a consistency index of 3.57 Pa.s0.24 and a shelf life of 9 days

  1. Flow-specific physical properties of coconut flours

    Science.gov (United States)

    Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

    2015-10-01

    Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

  2. Quality of buffalo meat burger containing legume flours as binders.

    Science.gov (United States)

    Modi, V K; Mahendrakar, N S; Narasimha Rao, D; Sachindra, N M

    2004-01-01

    The effect of addition of different decorticated legume flours, viz., soya bean, bengal gram, green gram and black gram, on the quality of buffalo meat burger was studied. The burgers consisted of optimized quantities of roasted or unroasted legume flour, spices and common salt. Inclusion of roasted black gram flour registered the highest yield of 95.7%, lowest shrinkage of 5% and lowest fat absorption of 26.6% on frying. Protein content of 18-20% was highest in the soya flour formulation. Free fatty acid (FFA) values (as% oleic) increased from 14.3 to 17.3 in freshly prepared samples (before frying) to 16.0-19.4 in 4 m frozen (-16±2 °C) stored samples and fried samples had about 25% lower FFA values. Formulations with roasted flours registered lower thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) of 0.6-1.5 as against 0.6-2.1 for unroasted flours before frying. The burgers prepared with any of these binders were organoleptically acceptable even after storage at -16±2 °C for 4 months., However, the burger with black gram dhal (dehulled split legume) flour had better sensory quality attributes compared to other legumes.

  3. [Microbiological quality of wheat flour consumed in Morocco].

    Science.gov (United States)

    Ennadir, Jihane; Hassikou, Rachida; Ohmani, Farida; Hammamouchi, Jamila; Bouazza, Fatima; Qasmaoui, Aicha; Mennane, Zakaria; Touhami, Amina Ouazzani; Charof, Reda; Khedid, Khadija

    2012-02-01

    Cereal products (soft and hard wheat) are a basic staple food in the Moroccan diet. A total of 60 samples of two types of wheat flours used for human consumption were collected; 30 samples among this collection were obtained from various households using Moroccan varieties of wheat produced in traditional flour mills. The rest of the samples were purchased from retail wheat flour sources in the Rabat and Sale city markets. Standard plate counts (SPC), total and faecal coliforms, Clostridium, Salmonella spp., Shigella spp., Staphylococcus aureus, Listeria monocytogenes, yeast, lactic acid bacteria, and molds, were carried out to assess the microbiological quality of wheat flour. Microbiological interpretation of the criteria was performed according to standards implemented by the Codex Alimentarius Commission. Most frequent counts, in traditional and industrial wheat flour, were total aerobic mesophilic bacteria with an average 4 × 104 and 2.5 × 104 cfu/g, respectively. The results showed higher coliform and fungi counts in house than in commercial samples. Pathogenic flora as Salmonella spp., Shigella spp., S. aureus, L. monocytogenes, and Clostridium were not detected in all investigated samples. Bacterial strains isolated from both flours belong to the following genera: Enterobacter spp., Serratia spp., Klebsiella spp., Pantoea spp., Leclercia spp., Proteus spp. The most frequent genus of the investigated isolates was Aspergillus (81 %). Microbial counts were lower than the limit laid down in the Codex Alimentarius, attributing to these flours a satisfactory microbiological quality.

  4. Iron bioavailability and utilization in rats are lower from lime-treated corn flour than from wheat flour when they are fortified with different sources of iron.

    Science.gov (United States)

    Hernández, Miguel; Sousa, Virginia; Moreno, Ambar; Villapando, Salvador; López-Alarcón, Mardya

    2003-01-01

    Although iron bioavailability from wheat flour fortified with iron has been widely studied, the bioavailability of lime-treated corn flour has not been evaluated sufficiently. We compared iron bioavailability and utilization of lime-treated corn flour and wheat flour supplemented with various iron sources. Bioavailability and utilization were determined in Sprague-Dawley rats using the iron balance and hemoglobin depletion-repletion methods. Rats were iron depleted by feeding them a low iron, casein diet for 10 d. During the repletion period, the rats were fed diets based on lime-treated corn flour or wheat flour, both supplemented with ferrous fumarate, ferrous sulfate, ferric citrate and reduced iron for 14 d. Hemoglobin was determined at the end of depletion and repletion periods. The phytate concentration was lower in wheat flour (114 mg/100g) than in lime-treated corn flour (501 mg/100g). Iron bioavailability and utilization by rats were higher from fortified and unfortified wheat flour than from the lime-treated corn flour counterparts. Iron utilization was greater in rats fed wheat flour supplemented with ferrous sulfate, followed by fumarate and citrate than in rats fed reduced iron. In lime-treated corn flour, iron utilization by rats fed unfortified flour and flour fortified with reduced iron did not differ, but utilization was higher in rats fed corn flour fortified with iron sulfate, fumarate and citrate than with reduced iron. We conclude that fortification of lime-treated corn flour with reduced iron has no effect on iron bioavailability or utilization, probably due to the high phytate content. Other iron compounds must be selected to fortify lime-treated corn flour when intended for public nutrition programs.

  5. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.

    Science.gov (United States)

    Julianti, Elisa; Rusmarilin, Herla; Ridwansyah; Yusraini, Era

    2016-11-01

    Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours were not significantly different in water and oil absorption capacity, swelling power, and baking expansion. There was a tendency for the relative viscosities of the composite flours to increase significantly with increasing proportion of the soybean flour and decreasing proportion of sweet potato flour in the mixture. Pasting viscosity measurements of the composite flours gave maximum (peak) viscosity values ranging from 582.00-668.67 cP. The pasting analysis results indicated increased level of setback and final viscosity, pasting temperature, setback and stability ratio while peak viscosity decreased with increasing proportion of soybean flour and decreasing proportion of sweet potato flour in the mixture.

  6. Pasta added with chickpea flour: chemical composition, In vitro starchdigestibility and predicted glycemic index

    OpenAIRE

    2008-01-01

    Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickpea flour level in the composite pasta, all in accordance to the composition of the legume flour. Potentially available starch decreased and resistant starch (RS) increased by adding chickpea flour ...

  7. Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

    OpenAIRE

    Švec, I.; Hrušková, Marie; Jurinová, Ivana

    2015-01-01

    Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated am...

  8. [Nutritional evaluation of green plantain flour dehydrated soups. Starch in vitro digestibility].

    Science.gov (United States)

    Pacheco de Delahaye, E

    2001-01-01

    Previous works have shown that green plantain flour (GPF) contains a considerable amount of resistant with similar effects to dietary fiber. In order to diversify the use of this fruit the purpose of present study was to formulate and elaborate powered, dehydrated, cream type soups with green plantain flour flavored with vegetables (onion, coriander and leak) which increase the dietary fiber content of the preparation. Green plantain was peeled, cut in medium size pieces and submerged in 0.1% citric acid solution. The dehydration process was forced air-drying (80 degrees C), followed by milling. The same procedure was applied to the flavoring vegetables. To obtain the cream type soups various formulations were tried containing 50-63% resistant starch, 11.7-12% dietary fiber 6.5-6.9% protein. The mineral content of the preparations is reported. Viscosity of 1:10 (w/v) soups was 630-670 cps. In vitro starch digestibility after 6 hours was 38% with porcine amylase, increasing to 48% if the enzyme was from bacterial origin, supporting previous results that suggest resistance to hydrolysis of green plantain (GP) starch granules. In conclusion this study diversifies the use of GP and suggests that dehydrated GPF soups due to their high dietary fiber, resistant starch content and to the slow starch hydrolysis may be used in special nutrition regimes.

  9. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb. peel flour

    Directory of Open Access Journals (Sweden)

    Beatriz dos Santos Siqueira

    2013-09-01

    Full Text Available Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the content of lipids (200%, protein (28.3% and dietary fibber (31%, while carbohydrate and ash content decreases. There were no haemagglutination activity or α-amylase inhibitors, but it was detected the presence of phytic acid (0.4 g 100 g-1. The soaking reduced 8.5% phenols and 19.0% tannins, 6.2% protein digestibility, and was also effective to eliminate trypsin inhibitors, and increase starch digestibility (24.2%. Soaking was efficient to improve nutritional characteristics of the pequi peel flour, opening up possibilities for its use in food formulations.

  10. Fermented Brown Rice Flour as Functional Food Ingredient

    Science.gov (United States)

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M.; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker’s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products. PMID:28234309

  11. Genetic variability of Passiflora spp. from commercial fields in the Federal District, Brazil Variabilidade genética de Passiflora spp. em plantios comerciais do Distrito Federal, Brasil

    Directory of Open Access Journals (Sweden)

    Ana Paula Gomes de Castro

    2011-06-01

    Full Text Available This study aimed to characterize the genetic variability in commercial accessions of passion fruit from the Federal District, Brazil, by RAPD markers. Genetic analyses were done with leaf samples of 30 accessions. DNA samples were amplified by RAPD technique, and respective markers converted into a binary matrix, from which the genetic distances between the accessions were estimated. Clustering analyis based on genetic distances allowed to detect a wide range of genetic variabillity among the accessions of sour passion fruit, and to separate them from the two sweet passion fruit. The graphical positioning of 'BRS Ouro Vermelho' confirms its potential to improve the genetic variability of commercial varieties of sour passion fruit. Dispersal of genetic distances among commercial accessions of sour passion fruit supports evidence for different genetic origins of the materials planted in the Federal District. The verified genetic variability indicates the potential success of future breeding programs for this region.Este estudo teve como objetivo caracterizar a variabilidade genética de acessos de maracujá comerciais no Distrito Federal por meio de marcadores RAPD. Análises genéticas foram feitas com amostras foliares de 30 acessos. As amostras de DNA foram amplificadas pela técnica de RAPD e os respectivos marcadores convertidos em uma matriz binária, a partir da qual as distâncias genéticas entre os acessos foram estimadas. Análises de agrupamento baseadas em distâncias genéticas permitiram detectar uma ampla gama de variabilidade genética entre os acessos de maracujazeiro-azedo, bem como para separá-los dos dois de maracujazeiro-doce. O posicionamento gráfico de 'BRS Ouro Vermelho' confirma a sua importante contribuição para aumentar a variabilidade genética das atuais variedades comerciais de maracujazeiro-azedo. A dispersão das distâncias genéticas entre os acessos comerciais de maracujazeiro-azedo suportam as evid

  12. TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

    OpenAIRE

    Simone de Souza Montes; Laís Maciel Rodrigues; Ryzia de Cássia Vieira Cardoso; Geany Peruch Camilloto; Renato Souza Cruz

    2015-01-01

    ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioc...

  13. Inhibition of Fusarium graminearum growth in flour gel cultures by hexane-soluble compounds from oat (Avena sativa L.) flour.

    Science.gov (United States)

    Doehlert, Douglas C; Rayas-Duarte, Patricia; McMullen, Michael S

    2011-12-01

    Fusarium head blight, incited by the fungus Fusarium graminearum, primarily affects wheat (Triticum aestivum) and barley (Hordeum vulgarum), while oat (Avena sativa) appears to be more resistant. Although this has generally been attributed to the open panicle of oats, we hypothesized that a chemical component of oats might contribute to this resistance. To test this hypothesis, we created culture media made of wheat, barley, and oat flour gels (6 g of flour in 20 ml of water, gelled by autoclaving) and inoculated these with plugs of F. graminearum from actively growing cultures. Fusarium growth was measured from the diameter of the fungal plaque. Plaque diameter was significantly smaller on oat flour cultures than on wheat or barley cultures after 40 to 80 h of growth. Ergosterol concentration was also significantly lower in oat cultures than in wheat cultures after growth. A hexane extract from oats added to wheat flour also inhibited Fusarium growth, and Fusarium grew better on hexane-defatted oat flour. The growth of Fusarium on oat flour was significantly and negatively affected by the oil concentration in the oat, in a linear relationship. A hexane-soluble chemical in oat flour appears to inhibit Fusarium growth and might contribute to oat's resistance to Fusarium head blight. Oxygenated fatty acids, including hydroxy, dihydroxy, and epoxy fatty acids, were identified in the hexane extracts and are likely candidates for causing the inhibition.

  14. Morphological and anatomical analyses of the seed coats of sweet granadilla (Passiflora ligularis Juss. seeds

    Directory of Open Access Journals (Sweden)

    Cárdenas Hernández Julián

    2011-12-01

    Full Text Available

    The study of histology and morphology of seeds of genus Passiflora has been of high utility for the classification of species. In seeds of sweet granadilla, the histological characteristics and methodologies for their study are unknown. This study was aimed to know the tissue and morphological characteristics of the seed coats of seeds of sweet granadilla and to be able to determine its value in the differentiation of accessions. Five accessions collected in producing zones of the Province of Huila, Colombia, were analyzed. In morphological analysis, all accessions presented falsifoveate ornamentation and entire margin. The seeds presented high change in weight and size for every accession; there stood out the seeds of the accession PmN for presenting major size (7.42 mm long, weight (35.62 mg, homogeneity in these variables and a typical orange color. For the histological analysis, a protocol was adapted to realize sections of seed coats in parafin, by means of which one managed to obtain sections (7 μ that in the optical microscope show clearly three well differentiated layers, belonging, possibly, to exotegmen (internal layer, mesotesta (medium layer and exotesta (external layer. Every layer presented differences in the form of the cells, color and thickness, between the sections of the basal and medium parts of the seeds, but the differences between the analyzed accessions

  15. PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking

    Directory of Open Access Journals (Sweden)

    Posman Sibuea

    2001-08-01

    Full Text Available The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%. The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the sensory values descresed, xanthan gum had significant effect on the texture, reducing sugar content, the sensory values and the dough length. As the xanthan gum increased, the dough length, the reducing sugar content increased, whereas the texture increased at 0.50% the descreased at 0.75%. the bread of good acceptability was produced from the floaur mixture of wheat flour (70% and corn flour (30% using 0.75% of xanthan gum.

  16. Relações entre os caracteres de maracujazeiro-azedo Relations between variables in passion fruit

    Directory of Open Access Journals (Sweden)

    Alessandro Dal'Col Lúcio

    2013-02-01

    Full Text Available O objetivo foi identificar os caracteres que mais merecem atenção em experimentos com a cultura do maracujá-azedo (Passiflora edulis Sims e verificar suas relações com o caractere dependente principal produção total de frutos. A partir dos dados de quatro experimentos com a cultura do maracujá calculou-se a matriz de correlações entre todos os caracteres e realizou-se o diagnóstico de multicolinearidade. Em seguida foi aplicada a análise de trilha entre os caracteres restantes. Para identificar os caracteres com maior contribuição na variabilidade total existente foi realizada uma análise de componentes principais. Os caracteres peso médio de polpa e número de frutos são os de maior correlação com o peso total de frutos de maracujá. O teor de sólidos solúveis total, o peso médio de frutos, o comprimento e o diâmetro do fruto, a espessura da casca e a percentagem de polpa tem baixa correlação com o peso total de frutos de maracujá.The aim of this research was to indentify the variables which deserve more attention in experiments with passion fruit (Passiflora edulis Sims and verify their relations with the principal dependent variable: total fruit yield. From data of four experiments with passion fruit culture it was calculated the correlation matrix between the variables and performed the diagnosis of multicollinearity, then applied the path analysis between the variables left. To identify the variables with more contribution in the total variability it was performed analysis of main components. The pulp weight and the fruit number have higher correlation with the fruits total weight. The total soluble solids rate, the average weight of fruits, length and fruit diameter, peel thickness and the pulp percentage has lower correlation with the fruit total weight of passion fruit.

  17. Concentration of heavy metals in sweet passion fruit plants in two soils treated with sewage sludge

    Directory of Open Access Journals (Sweden)

    Leonardo Nazário da Silva Santos

    2009-08-01

    Full Text Available The aim of this work was to evaluate the levels of heavy metals in plants of sweet fruit in two different soil types treated with sewage sludge. The experiment was performed in randomized block design with six replication of 25 seeds and treatments in a 3 x 2 factorial distribution with the factors being three sewage sludge level (without sewage sludge, with sewage sludge (5 t ha-1, with sewage sludge corrected to 60% saturation of bases (5 t ha-1, two different soil types (Red-Yellow Latosol and Red Argisol. At 28 days was evaluated the germination and 60 days after emergence were determined the concentrations of Zinc, Chromium and Copper. The results indicated that application of sewage sludge in soils provided no toxicity or contamination of plants by the metals.Key-words: Passiflora alata Dryander, biossolids, phytotoxicity.

  18. Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour.

    Science.gov (United States)

    Cattaneo, Florencia; Sayago, Jorge Esteban; Alberto, María Rosa; Zampini, Iris Catiana; Ordoñez, Roxana Mabel; Chamorro, Verónica; Pazos, Adriana; Isla, María Inés

    2014-10-15

    Prosopis species are considered multipurpose trees and shrubs by FAO and their fruit constitute a food source for humans and animals. According to the "Código Alimentario Argentino", "algarrobo flour" is produced by grinding the whole mature pod, but in the traditional process most of the seeds are discarded. In this paper, the flour from seed was obtained. Then, the proteins were extracted and enzymatic hydrolysis was carried out. According to their amino acid profile and chemical score (>100%), the Prosopis alba proteins, are not deficient in essential amino acids considering the amount of amino acid necessary by adults. The protein isolate showed a good solubility (pH 7.4-9), emulsificant capacity, oil binding capacity and water adsorption capacity. The antioxidant ability of proteins was significantly increased with hydrolysis (SC50 values: 50-5μg/mL, respectively). Inhibitory activity of pro-inflammatory enzymes (lipoxygenase and phospholipase) was described. The mutagenicity/antimutagenicity of proteins and protein hydrolysates from seed flour were also analysed. The results suggest that P. alba cotyledon flour could be a new alternative in the formulation of functional foods not only for its high protein content but also by the biological and functional properties of its proteins and protein hydrolysates.

  19. Cheese bread enriched with biofortified cowpea flour

    Directory of Open Access Journals (Sweden)

    Rodrigo Barbosa Monteiro Cavalcante

    2016-02-01

    Full Text Available ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison, F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.

  20. Anaemia prevalence may be reduced among countries that fortify flour

    National Research Council Canada - National Science Library

    Barkley, Jonathan S; Wheeler, Kathleen S; Pachón, Helena

    2015-01-01

    .... The goal was to utilise the existing national-level data to assess whether anaemia in non-pregnant women was reduced after countries began fortifying wheat flour, alone or in combination with maize...

  1. Processing maize flour and corn meal food products.

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-04-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn.

  2. Metals in wheat flour; comparative study and safety control.

    Science.gov (United States)

    Tejera, Raquel L; Luis, G; González-Weller, Dailos; Caballero, José M; Gutiérrez, Angel J; Rubio, Carmen; Hardisson, Arturo

    2013-01-01

    Cereal industry and its derived products have a big economic and social importance worldwide. Therefore, as wheat flour is a commodity for all bread and bakery industry, it is safety is of high nutrition and toxicological interest. In this investigation we intend to study and determine the content of twelve metals in 50 samples of wheat flour coming from a wheat flour industry. Macro elements sodium, potassium magnesium and calcium, micro elements manganese, iron, copper, zinc, chrome and nickel as well as toxic trace elements cadmium and lead have been analysed. The estimated diary intake of each metal and their contribution in percentage terms to the RDI (macro and micro elements) and to the PTWI (toxic elements) has been determined. Contribution of Cd and Pb to the PTWI was very low, a fact that shows safety in this wheat flour concerning toxic metals. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

  3. CASSAVA FLOUR AS A DIRECT SUBSTITUTE OF MAIZE

    African Journals Online (AJOL)

    Live-weight, feed intake and mortality were recorded and feed conversion ... Increased proportion of cassava flour in the diet resulted in a decrease in weight gain, feed ... imports maize grain to overcome shortages. ..... Unfermented whole root.

  4. Processing maize flour and corn meal food products

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  5. Use of ultrasound for the determination of flour quality.

    Science.gov (United States)

    Alava, J M; Sahi, S S; García-Alvarez, J; Turó, A; Chávez, J A; García, M J; Salazar, J

    2007-06-01

    Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for baking. Ultrasonics provide a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. In this work, the water content of dough is investigated using ultrasonic techniques. The capability of ultrasound measurements for discriminating flours for different purposes is also studied. Doughs from more than 30 flours were characterised rheologically using a Chopin Alveograph and a Brabender Extensograph. Ultrasound measurements on the doughs prepared from these flours were also performed. The measurements were correlated, showing that ultrasound was an alternative measurement method to discriminate types of flours for different purposes.

  6. Metals in wheat flour: comparative study and safety control

    Directory of Open Access Journals (Sweden)

    Raquel L. Tejera

    2013-04-01

    Full Text Available Cereal industry and its derived products have a big economic and social importance worldwide. Therefore, as wheat flour is a commodity for all bread and bakery industry, it is safety is of high nutrition and toxicological interest. In this investigation we intend to study and determine the content of twelve metals in 50 samples of wheat flour coming from a wheat flour industry. Macro elements sodium, potassium magnesium and calcium, micro elements manganese, iron, copper, zinc, chrome and nickel as well as toxic trace elements cadmium and lead have been analysed. The estimated diary intake of each metal and their contribution in percentage terms to the RDI (macro and micro elements and to the PTWI (toxic elements has been determined. Contribution of Cd and Pb to the PTWI was very low, a fact that shows safety in this wheat flour concerning toxic metals.

  7. The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima and Red Beans-Flour (Phaseolus vulgaris L. Toward The Characteristics of Instant Noodles

    Directory of Open Access Journals (Sweden)

    Novelina Novelina

    2014-01-01

    Full Text Available Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour, with the test results of 2.24% of moisture content, 1.07% of ash content, 9.36% of protein content, 17.77% of fat content, carbohydrate content by different of 69.95%, and 71.53% of yield.

  8. Catering Gluten-Free When Simultaneously Using Wheat Flour.

    Science.gov (United States)

    Miller, Kathryn; McGough, Norma; Urwin, Heidi

    2016-02-01

    A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

  9. Temperatura letal de diferentes plantas frutíferas tropicais Freezing points of various tropical fruits

    Directory of Open Access Journals (Sweden)

    Paulo Cesar Sentelhas

    1996-01-01

    Full Text Available Com o objetivo de conhecer melhor o efeito das baixas temperaturas sobre as frutíferas de clima tropical e possibilitar o desenvolvimento de novas variedades, mais tolerantes, simularam-se geadas em câmaras frigoríficas para a determinação da temperatura letal de diferentes plantas frutíferas tropicais. Os resultados permitiram classificar as espécies em três grupos: Grupo I - moderada tolerância (-4°C: condessa (Annona reticulata; goiaba (Psidium guajava; acerola (Malpighia glabra e abacate (Persea americana var. Geada; Grupo II - média tolerância (-5°C: conde (A. squamosa; araticum-mirim (Rollinea spp.; anona-do-brejo (A. glabra; falsa-gravioleira (A. montana; araticum-de-folha-miúda (R. ermaginata e maracujá-amarelo (Passiflora edulis f. flavicarpa; Grupo III - acentuada tolerância (-6°C: cherimóia (A. cherimola.The effect of low temperature on tropical fruits was studied in order to guide future developments of frost resistant varieties. Simulations of frost were done in a freezing chamber to determine the freezing points of various fruit plants. On the basis of the results the studied species can be classified into three groups according to their tolerance to low temperatures: Group I - little tolerance (-4°C: Annona reticulata; Psidium guajava; Malpighia glabra and Persea americana (var. Geada; Group II - medium tolerance (-5°C: A. squamosa; Rollinea spp.; A. glabra; A. montana; R. ermaginata and Passiflora edulis f. flavicarpa; Group III - high tolerance (-6°C: A. cherimola.

  10. Sensitization to lupine flour: is it clinically relevant?

    Science.gov (United States)

    de Jong, N W; van Maaren, M S; Vlieg-Boersta, B J; Dubois, A E J; de Groot, H; Gerth van Wijk, R

    2010-10-01

    Lupinus angustifolius (blue lupine) is used for human and animal consumption. Currently, the lupine content in bread varies from 0% to 10% and from 0.5% to 3% in pastry. Although lupine flour is present in many products, anaphylaxis on lupine flour is rarely seen. The aim of our study was to determine the clinical relevance of sensitization to lupine flour. From October 2004 until October 2005, we performed skin prick tests (SPT) with lupine flour, peanut and soy extracts in consecutive patients attending our allergy clinic with a suspected food allergy. In patients sensitized to lupine flour, double-blind placebo-controlled food challenges (DBPCFC) were performed and specific IgE was measured. We tested 372 patients. SPTs with peanut, soy and lupine flour were positive in 135, 58 and 22 patients, respectively. Nine patients with sensitization to lupine flour underwent DBPCFC, which was negative in eight cases. In contrast, one patient experienced significant symptoms. Four of these nine patients suspected lupine by history. Two other patients with a positive history to lupine declined from challenges. In these patients, a 3-day dietary record showed that they could consume lupine without symptoms. Specific IgE in the serum was positive for L. angustifolius, peanut and soy in all nine patients. These results demonstrate that clinical lupine allergy is very uncommon, even in the presence of sensitization to lupine flour. The estimated prevalence of lupine allergy, among patients with a suspected food allergy, referred to a tertiary allergy centre in the Netherlands is 0.27-0.81%. In most, although not all cases, sensitization is not clinically relevant and is most likely caused by cross-sensitization to peanut. In selected cases, eliciting doses are low, making significant reactions possible. © 2010 Blackwell Publishing Ltd.

  11. Thermal inactivation of eight Salmonella serotypes on dry corn flour.

    OpenAIRE

    Vancauwenberge, J E; Bothast, R J; Kwolek, W F

    1981-01-01

    Dry heat was used to inactivate Salmonella newington, Salmonella typhimurium, Salmonella anatum, Salmonella kentucky, Salmonella cubana, Salmonella seftenberg, Salmonella thompson, and Salmonella tennessee in corn flour at 10 and 15% moisture. The flour was spray inoculated at 10(5) Salmonella cells per g and then stored at 49 degrees C (120 degrees F); viable Salmonella cells were counted on Trypticase (BBL Microbiology Systems) soy agar plates every 30 min for the first 4 h and then at 4-h ...

  12. Development of Gluten Free Cookies From Rice And Coconut Flour Blends

    Directory of Open Access Journals (Sweden)

    Adriana PAUCEAN

    2016-11-01

    Full Text Available This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000 methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09% and proteins (17.2% comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

  13. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  14. Caracterização da farinha de banana verde Green banana flour characterization

    Directory of Open Access Journals (Sweden)

    Antonia de Maria Borges

    2009-06-01

    Full Text Available O presente trabalho objetivou a obtenção, a caracterização físico-química e o controle microbiológico durante o processamento da farinha de banana (Musa spp. verde, cv. Prata, visando o seu aproveitamento na panificação, produtos dietéticos e alimentos infantis. Para obtenção da farinha, os frutos foram cortados, imersos em metabissulfito de sódio, desidratados e triturados, sendo em seguida, feitas as seguintes determinações: umidade; extrato etéreo; proteína bruta; fibra bruta; cinzas; fração glicídica; amido; valor calórico; pH; acidez total titulável; vitamina C; macrominerais (K, P, Ca, Mg, S e N; microminerais (B, Cu, Mn, Zn e Fe; coliformes a 45 °C; fungos filamentosos e leveduras; Bacillus cereus; Salmonella sp.; Staphylococcus aureus; e contagem de aeróbios mesófilos. Os resultados indicaram que a banana 'Prata' verde é viável para o processo de obtenção da farinha de banana, tendo em vista que é rica em amido, proteína, potássio, fósforo, magnésio, zinco, cobre e tem um alto valor calórico. O pH, a acidez total titulável e a vitamina C estão compatíveis com os valores encontrados em outras farinhas. Quanto ao uso de boas práticas no processamento, a farinha encontra-se dentro do padrão microbiológico ideal e, portanto, está apta para o consumo.The objective of the present study was the physicochemical characterization and the microbiological control during the processing of the green banana flour (Musa spp., Prata cultivar, aiming at the use of the flour in bread-making, dietary products and children's food. To obtain the flour, the fruits were cut, immersed in sodium meta-bisulfite, dehydrated, and ground. The following criteria were determined: humidity; ethereal extract; raw protein; raw fiber; ash; glicidic fraction; starch; caloric value; pH; total titratable acidity; vitamin C; macrominerals (K, P, Ca, Mg, S and N; microminerals (B, Cu, Mn, Zn and Fe; coliforms at 45 °C; filamentous

  15. BIOFILMS BASED ON CANIHUA FLOUR (Chenopodium Pallidicaule: DESIGN AND CHARACTERIZATION

    Directory of Open Access Journals (Sweden)

    Lady M. Salas-Valero

    2015-01-01

    Full Text Available This work aims to (1 produce and characterize the flour obtained from two varieties of canihua, cupi and illpa-inia, and (2 evaluate the ability of these flours to form biofilms. The flours produced contain proteins, starches, lipids, organic substances containing phenol groups, and high percentages of unsaturated fatty acids. Films produced from the illpa variety presented lower water vapor permeability and larger Young’s modulus values than the films formed from the cupi variety. Both films were yellowish and displayed a high light blocking ability (as compared with polyethylene films, which can be attributed to the presence of phenolic compounds. Furthermore, they showed lesser solubility and water permeability than other polysaccharide films, which may be the result of the higher protein (12%–13.8% and lipid (11% contents in canihua flours, as well as the formation of a larger number of S–S bonds. On the other hand, these films presented a single vitreous transition temperature at low temperatures (< 0 °C, crystallization of the A and Vh types, and an additional diffraction peak at 2 = 7.5º, ascribed to the presence of essential fatty acids in canihua flour. Canihua flour can form films with adequate properties and shows promise for potential applications in food packaging, because it acts as a good barrier to incident ultraviolet light.

  16. Jet milling effect on wheat flour characteristics and starch hydrolysis.

    Science.gov (United States)

    Angelidis, Georgios; Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M

    2016-01-01

    The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.

  17. Taro Tube Flour Modification via Hydrogen Peroxide Oxidation

    Directory of Open Access Journals (Sweden)

    Catarina Sri Budiyati

    2014-10-01

    Full Text Available Colocasia esculentum (L Schott known as “Talas bogor” in Indonesian language is easily grown in every island in Indonesia. It proved to have high content of carbohydrate as it can be utilize for wheat flour replacement in addition to prior modification using hydrogen peroxide. The objective of this research was to improve the quality of taro flour by assessing the effect of several parameter such as ratio of slurry, oxidation agent concentration, oxidation time and temperature. The result shows that using ratio of slurry 20% with 2% of H2O2 concentration in temperature of oxidation process 30oC and 60 min operation time can produced good quality of modified taro tube flour in terms of swelling power and water solubility with 7.2 g/g and 6.93% respectively. This condition has chosen by taking the technical and economic feasibility as consideration. This result also can be used as proof of evidence that using H2O2 as an oxidizing agent in the process of taro tube flour modification can improve the functional properties of the flour. As the swelling power and water solubility of original taro tube flour were 3.7 g/g and 1.8% respectively.

  18. Study of Commercial Wheat Flour Milling Process:Relation of Flour Yield,Ash and Protein Contents of Flour Mill and Characteristics of Wheat Blend%Study of Commercial Wheat Flour Milling Process: Relation of Flour Yield, Ash and Protein Contents of Flour Mill and Characteristics of Wheat Blend

    Institute of Scientific and Technical Information of China (English)

    Y S Kim; C W Deyoe; O K Chung; E Haque

    2006-01-01

    The profit margin in the flour milling industry is quite narrow, so high-quality raw materials and efficiency of milling operations are crucial for every company. Many flour mills, especially those which import wheat from other countries and have limited storage space for the different varieties or classes of wheat, can not afford to buy low quality wheat. Consequently, a mathematical model which can test the impact and interactions of raw materials, in technical point of view, would be a useful decision-making tool for the milling industry. A flour miller tests wheat for physical and chemical characteristics, cleanness and soundness. The miller also performs experimental milling, if available, to have some idea how the given wheat will behave during commercial milling. Based on these test results, the miller can only guess the commercial milling results such as flour yields and flour ash and protein contents. Thus, the objective of this study was to develop empirical equations to estimate commercial milling results, using the physical, chemical and experimental milling data of the given wheat blend and also, additionally, flour ash and protein specifications of the end-user. This was done by using the actual commercial milling procedures and their wheat physical, chemical, experimental milling data, and other vital data. Data were collected from a commercial mill located in East Asia that had four production lines and used wheat blend combinations from five different wheat classes, i.e. Hard Red Winter (HRW),Dark Northern Spring (DNS), Soft White (SW), Australian Soft (AS), and Australian Standard White (ASW) wheat to produce over 40 different products. The wheat physical and chemical characteristics included test weight, thousand kernel weight, ash and protein contents. The experimental milling data were straight-grade and patent flour yields, along with patent flour ash and protein contents from a Buhler experimental mill. The commercial milling results included

  19. Vitamin C and total phenols quantification in calli of native passion fruit induced by combinations of Picloram and Kinetin

    Directory of Open Access Journals (Sweden)

    Fabiane Aparecida Artioli-Coelho

    2015-08-01

    Full Text Available Brazil is one of the center of origin of passion fruit and has an important natural variability of the genus Passiflora. Several wild species of this genus are resistant to some pests and diseases and many are considered as medicinal. The aim of this research was to induce callus from in vitro Passiflora gibertii leaf explants for quantification of vitamin C and total phenols. Once the appropriate auxin/cytokine balance promotes callus formation and may optimize the production of secondary compounds and vitamins, calli were induced using a half-strength MS medium with a combination of the auxin Picloran (PIC and the cytokine Kinetin (KIN. The vitamin C and total phenols were quantified by colorimetric methods from calli after different culture periods. The calli induction was strongly dependent of the combination PIC/KIN. It was observed high vitamin C content (94.8mg 100g-1 during the calli induction period in MS+4.14µM PIC+ 0.207µM KIN. Higher PIC/KIN concentrations promoted an increase in the vitamin C content after three subcultures. The higher PIC (8.28µM/KIN (0.828µM concentration was the higher was the total phenols production (66mg tannic acid 100g-1 of fresh callus during the calli induction period.

  20. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Dorota Litwinek

    2013-02-01

    Full Text Available The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

  1. Path analysis for physiological traits that influence seed germination of Passiflora edulis f. flavicarpa Deg

    Directory of Open Access Journals (Sweden)

    Erneida Coelho de Araújo

    2007-01-01

    Full Text Available The quality of yellow passion fruit seed is determined by fruit storage and the duration of this period. Two orthree harvest dates can thereby be defined to obtain maximum quality. This study aimed to obtain estimates of phenotype,genotype and residual correlation coefficients and evaluate the direct and indirect effects (path analysis of genotype correlationsin seed extracted from fruits stored for 7, 14 and 21 days at cooled (8 ºC and at environment temperature (25 ºC. Thevariables accelerated aging and moisture content explained the higher germination percentage in the refrigerated environment.However, in natural conditions, the variables dry matter and electric conductivity influenced seed germination percentagestrongly, evidencing that the indirect effects of accelerated aging, electric conductivity and weight reduction had the greatestinfluence on dry matter.

  2. The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage

    National Research Council Canada - National Science Library

    Kılınççeker, Osman; Hepsağ, Fatma; Kurt, Şükrü

    2015-01-01

    To determine the potential values of yellow lentil flour (Y) and chickpea flour (C) as breading materials the effects of yellow lentil and chickpea flours on the quality of fresh and frozen chicken meatballs were studied...

  3. Microorganismos rizosféricos, potenciales antagonistas de Fusarium sp. causante de la pudrición radicular de maracuyá (Passiflora edulis Sims)

    OpenAIRE

    2012-01-01

    El cultivo de maracuyá (Passiflora edulis), de gran importancia económica para Colombia, actualmente es afectado por la enfermedad del marchitamiento vascular causado por Fusarium sp. lo que hace necesario la búsqueda de alternativas que permitan un control eficiente de esta enfermedad. Aislados de las bacterias Azotobacter spp., Azospirillum spp. y el hongo Trichoderma spp., fueron evaluados como potenciales biocontroladores de Fusarium sp. en pruebas in vitro e in vivo. Las pruebas de “test...

  4. EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Veronika Kuchtová

    2012-04-01

    Full Text Available The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %. Results showed, that a proper alternative to standard bakery products  are products with 10 % portion of leguminous flour.doi:10.5219/185

  5. PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour

    Directory of Open Access Journals (Sweden)

    Anni Faridah*

    2014-06-01

    Full Text Available Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w of konjac flour were combined with 35, 40, 45% (v/w of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w and 35% water (v/w. The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

  6. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

    Directory of Open Access Journals (Sweden)

    Marta Mesías

    2017-02-01

    Full Text Available Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

  7. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

    Science.gov (United States)

    Mesías, Marta; Morales, Francisco J.

    2017-01-01

    Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety. PMID:28231092

  8. Intoxicação experimental por Passiflora foetida (Passifloraceae em caprinos

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    Fabrício K. de L. Carvalho

    2011-06-01

    Full Text Available Passiflora foetida é mencionada por produtores da região Nordeste como causa de intoxicação espontânea em animais. Este trabalho teve por objetivos avaliar a toxicidade de P. foetida em caprinos e determinar seu princípio ativo e a época do ano em que a mesma é tóxica. Inicialmente a planta administrada em duas doses diárias de 40g por kg de peso animal (g/kg coletada dois dias antes da administração não resultou tóxica. Posteriormente a planta administrada imediatamente após a coleta resultou tóxica nas doses que variaram de 4 a 8 g/kg, em quatro caprinos. O animal que recebeu 8g/kg apresentou sinais clínicos graves e recuperou-se após a administração de tiossulfato de sódio. Os demais caprinos apresentaram sinais menos graves e se recuperaram espontaneamente. Posteriormente, a planta foi administrada em diferentes épocas a 23 caprinos na dose de 10g/kg. A planta foi significativamente mais tóxica (P<0,05 na época seca; no total, dos 14 caprinos que receberam a planta na época seca, 11 apresentaram sinais clínicos de intoxicação e dos 13 caprinos que receberam a planta na época das chuvas, apenas 3 apresentaram sinais clínicos. Todos os animais que apresentaram sinais clínicos, se recuperaram após a administração de tiosulfato de sódio. Os sinais clínicos caracterizavam-se por apatia, pulso venoso positi-vo, ataxia, berros, taquicardia e taquipneia, midríase e decúbito esternal seguido por decúbito lateral. Antes de cada administração era feito o teste do papel picrosódico para estimar o teor de cianeto na planta, classificando a reação em discreta, leve, moderada e acentuada. As amostras com reação discreta não apresentaram toxicidade, as com reação leve induziram sinais leves e as com reação moderada causaram sinais graves ou moderados de intoxicação. Não foram observados testes com reação acentuada. Os resultados do trabalho demonstram que P. foetida é uma planta cianogênica que causa

  9. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.

    Science.gov (United States)

    Njintang, N Y; Mbofung, C M; Waldron, K W

    2001-05-01

    A study was carried out to determine the effect of germination and drying temperature on the in vitro protein digestibility and physicochemical properties of dry red bean flours. A 2 x 3 factorial experiment with two treatments (germination and nongermination) and three drying temperatures was used for this purpose. The effect of particle size on water absorption capacity of bean flour was investigated. In addition, the effect of incorporating soybean and cowpea into the red bean flour on functional properties was equally investigated. Results reveal that protein digestibility increased with germination and also with drying temperature. Drying at 60 degrees C produced flours of optimum functional characteristics, although the hydrophilic/lipophilic index was high and the solubility index reduced. Germination and particle size as well as drying temperature all affected the water uptake properties of bean flours. Incorporation of soybean and cowpea flour into germinated bean flour at levels of 10 and 30%, respectively, produced a composite with higher functional properties.

  10. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours.

    Science.gov (United States)

    El-Adawy, T A; Taha, K M

    2001-03-01

    The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.

  11. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.

    Science.gov (United States)

    Yadav, Ritika B; Yadav, Baljeet S; Dhull, Nisha

    2012-04-01

    Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

  12. Organic polyculture of passion fruit, pineapple, corn and cassava: the influence of green manure and distance between espaliers

    Directory of Open Access Journals (Sweden)

    Sebastião Elviro de Araújo Neto

    2014-06-01

    Full Text Available The organic fruit crop should incorporate the principles of sustainable agriculture, with a guarantee of productivity coupled with ecological diversity, using techniques of policultive with regional species. The aim of the study was to evaluate the effect of the green manure crops [Canavalia ensiformis (jack beans, Crotalaria spectabilis (sunn hemp, Pueraria phaseoloides (tropical kudzu, Arachis pintoi (peanut forage and spontaneous plants] and distance between espaliers on the yields of Passiflora edulis f. flavicarpa (passion fruit, Ananas comosus (pineapple, Zea mays (maize, Manihot esculenta (cassava and biomass in organic polyculture in the state of Acre, Brazil. The randomized block design experiment comprised plots encompassing the space between the rows of passion fruits (espaliers located 3 m or 4 m apart, and subplots that contained the green manure crops. Green biomass yield by jack beans, sunn hemp and tropical kudzu was greater than that provided by peanut forage and spontaneous plants. The polyculture of passion fruit, pineapple, maize and cassava presented a high overall yield (44462 kg ha-1. The land-use efficiency of the polyculture system was between 2.45 (with sunn hemp and 2.77 (with tropical kudzu times greater than that achieved by individual monocultures. The yields of passion fruit (with tropical kudzu as cover crop and pineapple (with spontaneous plants as green manure were enhanced by some 72 and 34%, respectively, when cultivated in plots comprising 3 m-spaced espaliers in comparison with plots containing 4 m-spaced espaliers.

  13. EFFECT OF THE ADDITION OF DEFATTED OKRA SEED (Abelmoschus esculentus FLOUR ON THE CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND Zn BIOAVAILABILITY OF PLANTAIN (Musa paradisiacal Linn FLOUR

    Directory of Open Access Journals (Sweden)

    Tesleem Ibrahim

    2012-08-01

    Full Text Available In Nigeria it is advised that nursing mothers should give their baby plantain flour paste “amala ogede” with ‘ewedu’ Corchorus olitorius soup during the process of weaning their baby. The over matured okra that cannot be cut with kitchen knife are thrown away in Nigeria, this lead to postharvest loss of okra. The seed in this okra could be utilised by processing into okra seed flour for the fortification of plantain flour. Since the okra seed flour is rich in oil and the oil contains cyclopropenoid fatty acids which cause some toxicity concerns therefore this work is to evaluate the chemical composition, the functional properties and Zn bioavailability of plantain flour mixed with defatted okra seed flour. The nutrient content increased significantly (P≤0.05, protein; 3.88 – 11.38 %, fibre; 3.03 – 16.30 % and ash; 2.72 – 5.77 % while the fat and carbohydrate content reduced significantly (P≤0.05 as the percentage of defatted okra seed flour increased. The bulk density of the plantain flour decreased significantly (P≤0.05 from 0.795 g/cm3 to 0.769 g/cm3 as the percentage of okra seed flour increased while the least gelation concentration increased significantly (P≤0.05 (10 to 20. The calculated [Ca][Phytate]/[Zn] molar ratio for the plantain flour mixed with defatted okra seed flour (0.02 – 0.04 mol/kg were below the critical level. The increase in the least gelation concentration coupled with increase in the protein content of the resultant flour from the blend means more of the protein will be available in the food made from the plantain flour mixed with defatted okra seed flour.

  14. STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI IN PASTRY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Anamaria Pop

    2013-11-01

    Full Text Available The aim of this research refers to the development of new recipes of fabricating tow different muffins and spritz cookies, using Goji whole fruits rehydrated and Goji ground powder type fruits, in different proportions and after, by sensory analysis proving the consumer preferences in relation to Goji fruit intake in the products. Also has been studied the total carotenoid content by spectrophotometric measurements from finished products comparing with whole goji berry fruit. The products are obtained by baking dough made ​​from flour, sugar, eggs, vegetable fat, milk, goji berries, friable chemical. The raw material and auxiliary material (white flour and Goji berries and the pastry products obtain with addition of goji was submitted to the physio-chemical exam, following: moisture content, ash content, gluten content, acidity content, vitamin C content, carotenoids content in accordance with applicable standards. Therefore we obtained 3 types of muffins (simple muffins, muffins with addition of 10% whole goji fruit, muffins with addition of 10% fruit goji powder ground type and 4 types of spritz cookies (simple cookies, cookies with addition of 3 %, 5 %, 10 % of goji powder.

  15. Evaluación de la toxicidad del extracto metanólico de hojas de Passiflora edulis Sims (maracuyá, en ratas

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    Juan Rojas

    2009-09-01

    Full Text Available Objetivo: Determinar la toxicidad oral a dosis repetidas del extracto metanólico de las hojas de Passiflora edulis en ratas. Diseño: Estudio experimental. Institución: Instituto de Investigaciones Clínicas e Instituto de Patología, Facultad de Medicina, Universidad Nacional Mayor de San Marcos, Lima, Perú. Material biológico: Ratas albinas, adultas hembras y machos, y hojas de Passiflora edulis. Métodos: Las hojas Passiflora edulis recolectadas en Trujillo fueron desecadas a 38ºC, pulverizadas y macerado con metanol. Se filtró, concentró y liofilizó. Se conformó dos grupos experimentales de 10 ratas (5 de cada sexo. Un grupo fue control, al cual se le administró agua destilada, y el otro fue grupo tratado, al cual se le administró extracto metanólico de las hojas de Passiflora edulis, en dosis de 200 mg/kg, una vez/día, vía oral, durante 28 días. Se hizo diariamente observaciones clínicas a los animales, se controló el peso cada semana. Al final del experimento se realizó las determinaciones hematológicas y de bioquímica clínica y necropsia. Se extrajo los órganos para la determinación de su peso y estudio histopatológico. Principales medidas de resultados: Peso corporal, e indicadores hematológicos, bioquímicos e histopatológicos. Resultados: No se observó mortalidad ni alteraciones clínicas o hematológicas. La alanina aminotransferasa se incrementó muy ligeramente hasta 55,4 ± 4,9 U/L, en machos (VN = 35,1-53,5, y 53,8 ± 3,9 U/L (VN = 28,8-46,0, en hembras. En el estudio histopatológico se observó en un caso microvesículas focal de hepatocitos y dos casos de focos de necrosis tubular. Conclusiones: La administración oral a dosis repetidas durante 28 días del extracto metanólico de las hojas de Passiflora edulis en ratas no es tóxica.

  16. Preparation of a Breadfruit Flour Bar.

    Science.gov (United States)

    Nochera, Carmen L; Ragone, Diane

    2016-05-20

    Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis), was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.

  17. Preparation of a Breadfruit Flour Bar

    Directory of Open Access Journals (Sweden)

    Carmen L. Nochera

    2016-05-01

    Full Text Available Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar, test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis, was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.

  18. Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

    Directory of Open Access Journals (Sweden)

    Abiodun Adekunle Olapade

    2014-10-01

    Full Text Available Cassava (Manihot esculenta Crantz and cowpea (Vigna unguiculata L. Walp were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05 reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05 different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

  19. Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

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    Awolu Olugbenga Olufemi

    2016-12-01

    Full Text Available Composite flour comprising cocoyam (Colocassia esculenta, bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch. were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours and (72% wheat, 19% cocoyam, 9% bambara groundnut flours in terms of pasting and farinograph analyses.

  20. Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

    Directory of Open Access Journals (Sweden)

    Haq Nawaz

    2015-12-01

    Full Text Available Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.

  1. EFFECT OF THE INDUSTRIAL MILLING PROCESS ON THE RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Violeta Ionescu

    2010-12-01

    Full Text Available In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours. In this work the rheological behavior, of the industrial flours obtained in different extraction levels was analyzed using Mixolab and Alveograph devices. Our results showed that the flour extraction rate is an important factor influencing rheological behavior. When by the milling process were obtained two types of flour, the flour with high ash content presented higher values of C3, C4 and C5 torques compared to flour with lower ash content. Therefore, the quality of the white flour obtained from wheat milling at different extraction levels highly depends on the flour fractions that are selected for blending.

  2. Effects of diets containing Cissus rotundifolia flour on lipid profile of ...

    African Journals Online (AJOL)

    Effects of diets containing Cissus rotundifolia flour on lipid profile of rats and ... CR flour was processed using traditional Nigerian method of processing. ... Analysis of variance and repeated measure analysis of variance (ANOVA) were used to ...

  3. In vitro germination of Passiflora gibertii N. E. Brown with mechanical scarification and gibberellic acidGerminação in vitro de Passiflora gibertii N. E. Brown com escarificação mecânica e ácido giberélico

    Directory of Open Access Journals (Sweden)

    Raírys Cravo Herrera

    2012-06-01

    Full Text Available The objective of this work was to study the in vitro germination of Passiflora gibertii N. E. Brown seeds, regarding the scarification type, the effect of using GA3 growth regulator and the use of fresh or dry seeds. Ripe fruit seeds were washed in water and dried for four days (dry seeds. After this period, new seeds were isolated from fruits and washed in water (fresh seeds. Different scarification methods were tested (removing the tip seed by using forceps and scalpel or with sandpaper and the control treatment with no scarification. After scarification, seeds were inoculated in MS culture medium, containing half of its salt concentration supplemented with different concentrations of GA3 (0, 28.87, 57.74, 86.61 and 115.47 ?M and were kept in a growth room under controlled conditions. The experimental design used was completely randomized in a triple factorial scheme 3x2x5 (scarification type, fresh or dry seeds and GA3 concentration with four replications per treatment, each one consisting of five test tubes and each tube containing one seed. The evaluation was carried out in intervals of two days for 45 days. The percentage of germinated seeds and the germination speed index (GSI were observed. Highest averages for the variables analyzed were obtained with the seed tip scarification by using forceps and scalpel. The highest percentage of germination was obtained for dry seeds with the seed tip scarification. The GA3 growth regulator addition to the culture medium had no effect on the analyzed variables. No presente trabalho, objetivou-se analisar alguns aspectos da germinação in vitro de sementes de maracujazeiro Passiflora gibertii N. E. Brown, quanto ao tipo de escarificação, o efeito do uso do regulador de crescimento GA3 e utilização de sementes frescas ou secas. Para tanto, sementes de frutos maduros foram lavadas em água corrente e, posteriormente, colocadas para secar por quatro dias (sementes secas. Após esse período, novas

  4. CHOICE OF EFFICIENT METHOD OF ADDING FLOUR FROM BUCKWHEAT BRAN

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2015-01-01

    Full Text Available Nowadays the production of functional bakery products for therapeutic and preventive nutrition is of current importance. The problem of providing the population with functional products can be solved by enriching the recipes with vitamins, dietary fiber, micro and macronutrients. At the chair of "Technology of baking, confectionery, pasta and grain processing" of Voronezh State University of Engineering Technologies the recipe of no-salt bread from mixture of baker’s first grade wheat flour and whole-grain wheat with adding buckwheat bran flour, that increases the nutrition value of the product, has been developed. Flour from buckwheat bran is characterized by a high-scale balance of the content of essential amino acids, good digestibility, rich in vitamins (especially B vitamins, PP, dietary fiber, minerals (potassium, calcium, magnesium, iron. The use of buckwheat flour from the bran in bread production stimulates the creation of favorable intestinal microflora, normalizes blood sugar level, and excretes toxins, toxic salts and heavy metals from the body. We have conducted a research on how to make the rational choice of method of adding buckwheat bran flour enricher into dough from a mixture of first grade wheat flour and whole-grain wheat, compressed yeast and potable water, thus ensuring high and stable physical and chemical characteristics and the quality of the end product. Also, we have discovered that the bakery product prepared on tight sponge with addition of enricher has much better organoleptical properties in comparison with the others. Bread is characterized by a pleasant taste and flavour, elastic porous crumb. It has been found that the consumption of 100 g of a mixture of no-salt bread from first grade wheat flour and whole-grain with adding buckwheat bran flour will provide enough daily intake of protein 10.7%, fat 1.5%, carbohydrates 10.4% dietary fiber 16.3%, amino acids 2.5 14.0%. No-salt bread is recommended to people

  5. Physicochemical, Phytochemical and Nutrimental Impact of Fortified Cereal Based Extrudate Snacks: Effect of Jackfruit Seed Flour Addition and Extrusion Cooking

    Directory of Open Access Journals (Sweden)

    Yogesh Gat

    2015-05-01

    Full Text Available Aim of present study was to estimate quantitative changes in nutrimental, physicochemical and phytochemical properties of rice-jackfruit seed flour blend extrudates. Rice-jackfruit seed flour blend was prepared at 70:30 proportions and was subjected to extrusion cooking. Effect of barrel temperature (140-180°C and screw speed (100-300 rpm on nutrimental, physicochemical (expansion, density, WSI, WAI and hardness and phytochemical (TPC and TFC properties were studied. Rice flour extrudate was found to have 6.63% protein and 0.17% fiber which were further increased to about 8.44 and 0.8%, respectively after addition of jackfruit seed flour at 180°C with 300 rpm. Extrusion cooking at lower barrel temperature resulted in increase in TPC and TFC. Rice-jackfruit seed flour blend extrudate at 180°C with 100 rpm resulted in highest antioxidant capacity and reducing power (208.56 µmol of TE/g and 0.26 mg of AAE/g of dry powder respectively. Practical applications: Although there is increased use of extrusion processing, but still there is no fully developed theory to predict the effects of process variables on various raw materials and their mixtures. Any change in feed composition and process variables can influence extrusion performance as well as product quality. Therefore, it is crucial to study the effect of extrusion process parameters (barrel temperature and screw speed on extrudate characteristics. Also, the researchers, so far, tried lots of combinations for nutraceutical enrichment of extrudate snacks. To the best of our knowledge, this is first report on extrusion cooking of RF fortified with JFSF. In future, this data could be useful for food processing industries. Originality of this study demonstrates the feasibility of developing value added extrudates with improved nutrimental and nutraceutical appeal. Present study shows potential for utilization of jackfruit seed which is part of the waste generated in large quantities when the

  6. NUTRITIONAL STUDIES ON THE CONFUSED FLOUR BEETLE, TRIBOLIUM CONFUSUM DUVAL

    Science.gov (United States)

    Chapman, Royal N.

    1924-01-01

    The confused flour beetle (Tribolium confusum) was chosen for this study because it lives in a food which ordinarily contains no living organisms. The death rates are greater in cultures which are handled daily than in those which are not handled but when all are handled alike the results are comparable. The results from experiments with individual beetles in various kinds of flour were plotted with instars (larval stages) on the ordinate and time in days on the abscissa, using the results from control experiments in wheat flour to determine the length of the various instars from an "x = y" formula. The curves of development were found to be straight lines throughout all but the last instar. The curve for the last instar during which the larva transformed deviated from the straight line in certain foods, notably rice flour. When mass cultures were used the death and transformation curves were plotted for each synthetic food. A comparison of the curves from wheat flour and the synthetic foods shows that the first parts of the curves are very much alike in all cases and that a few resemble the control in every respect except that the transformation curve has been moved back for a considerable time. The death curves for the mass cultures are not smooth but show sudden increase in death at approximately the times of molting. These curves may therefore be compared with the records from individual beetles. PMID:19872096

  7. Thermal Diffusivity of Sweet Potato Flour Measured Using Dickerson Method

    Directory of Open Access Journals (Sweden)

    I.K. Tastra

    2006-08-01

    Full Text Available Sweet potato (Ipmoea batatas I. is one the carbohydrate sources in indonesia that can be used both for food and industry purposes. To support the utilization of sweet potato as flour, it is imperative to develop a drying system that can improve its quality. A preliminary study using an improved variety, namely Sari, was conducted to determine its floure thermal diffusivity ( , an imprortant parameter in developing drying process. The experiment was run according to Dickerson method using sweet potato flour at different levels of moisture content (5.05-5.97% wet basis and temperatures (23.7 -40.9 oC this method used an apparatus based on transient heat transfer condition requiring only a time- temperature data. At the levels of moisture and temperature studied, the thermal diffusivity of sweet potato flour could be expressed using a linear regression model, = 10-9 M.T + 9X 10-9( R2=0.9779. the average value of the thermal diffusivity sweet potato flour was 1.72 x 10-7 m2/s at a moisture level of 5.51 % wet basis and temperature of 29.58 oC. Similar studies are needed for different varieties or cultivars of sweet potato as well at a wide range of moisture content and temperature content and temperature levels.

  8. Properties of duck meat sausages supplemented with cereal flours.

    Science.gov (United States)

    Yang, H S; Ali, M S; Jeong, J Y; Moon, S H; Hwang, Y H; Park, G B; Joo, S T

    2009-07-01

    Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours in duck sausage batters. The FDS had higher fat content and lower pH compared with others. Duck sausages with 10% supplemented wheat flour showed the lowest cooking loss among sausages and had similar redness and chroma values to FDS and DS. Texture analysis indicated that hardness of duck sausage significantly decreased when cereal flours and beef fat were added. In particular, RDS showed the lowest values for all texture measurements compared with others. Result of moisture absorption capacity suggested that the decrease in hardness in RDS was due to higher moisture retention for rice flour treatment. Sensory evaluation indicated that DS had significantly lower overall acceptability than RDS, due to its off-flavor, whereas RDS had higher overall acceptability than DS.

  9. TEKNOLOGI MODIFIKASI TEPUNG KASAVA Modified Cassava Flour Technology

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    Haryadi Haryadi

    2012-05-01

    Full Text Available Cassava productivity is very potential to support food security. Processing of cassava into flour makes the food more durable, less voluminous and easier to handle, and flexible to cook. To extend the use of cassava flour, it is necessary to develop technology to produce quality cassava flour suitable for various food purposes. A certain flour finess is desired to free the starch granules and to allow the granule’s cooking characteristics to express significantly. Modification of cassava flour technology may involve physical, biological, chemical aspects, as well as combination of the aspects. ABSTRAK Potensi produksi kasava sangat besar untuk dimanfaatkan sebagai pendukung ketahanan pangan. Pengolahannya men­ jadi tepung memungkinkan lebih awet, lebih ringkas dan lebih mudah diangkut, serta lebih luwes untuk diolah. Untuk memperluas penggunaan tepung kasava, perlu pengembangan teknologi produksi tepung bermutu yang dapat diman­ faatkan dalam berbagai olahan makanan. Tepung dikehendaki pada kelembutan tertentu, sehingga granula-granula pati terlepas dari jaringan awalnya, dan selanjutnya ciri-ciri granula dalam pemasakan menjadi nyata. Modifikasi pembuatan tepung kasava dapat dilakukan secara fisik, biologis maupun kimiawi, ataupun gabungan dari aspek-aspek tersebut.

  10. Anxiolytic and sedative effects of a combined extract of Passiflora alata Dryander and Valeriana officinalis L. in rats = Efeito ansiolítico e sedativo do extrato combinado de Passiflora alata Dryander e Valeriana officinalis L. em ratos

    Directory of Open Access Journals (Sweden)

    Fernanda Jacques Otobone

    2005-07-01

    Full Text Available This work investigated the effects of a combined extract of Passiflora alata Dryander and Valeriana officinalis L. (EPV in rats under going elevated plus maze (EPM and open-field test (OFT. No effects were detected after acute or repeated (3 or 7-days treatment with EPV (5, 10 or 20 mg/kg, by gavage, on the EPM or the OFT. However, rats treated for 15 day (20 mg/kg with EPV showed increased percentage of entries and time spent in the open arms on the EPM without alter locomotor activity in the OFT compared to control group. Acute or a 15 day administration of diazepam (2 mg/kg, i.p.,increased the same parameters on the EPM and OFT. Acute treatment with 300 or 600 mg/kg of EPV, decreased the locomotor activity in the OFT. Results suggest anxiolytic and sedative effects for the EPV and reveal a wide dose range for the anxiolytic effect.Este trabalho investigou o efeito do extrato combinado de Passiflora alata Dryander e Valeriana officinalis L. (EPV em ratos submetidosaos testes do labirinto em cruz elevado (LCE e campo aberto (TCA. Nenhum efeito foi detectado após o tratamento agudo ou repetido por 3 ou 7 dias com EPV (5, 10 or 20 mg/kg, gavagem no LCE e TCA. Entretanto, ratos tratados por 15 dias com EPV (20 mg/kg mostraram aumento na porcentagem de entradas e tempo gasto nos braços abertosno LCE, sem alterar a atividade locomotora no TCA, comparado ao controle. Diazepan (droga de referência, i.p., aumentou os mesmos parâmetros analisados no LCE e OFT após o tratamento agudo ou por 15 dias. O tratamento agudo com 300 ou 600 mg/kg do EPV diminuiu significativamente a atividade locomotora no TCA. Estes resultadosmostram que EPV produz efeito ansiolítico e sedativo, com ampla margem de segurança para o efeito ansiolítico.

  11. INFLUENCE OF IMPACT MODIFIER AND COUPLING AGENT ON IMPACT STRENGTH OF WOOD FLOUR / RECYCLED PLASTIC COMPOSITES

    OpenAIRE

    Saman GHAHRI; Saeed KAZEMI NAJAFI; Mohebby, Behbood

    2014-01-01

    In this research, the improvement of impact strength of wood flour/recycled polypropylene (PP) composites was investigated. The PP (virgin and recycled polypropylene) and wood flour (WF) were compounded at 50% by weight wood flour loading in a counter-rotating twin-screw extruder in the presence MAPP and two types of impact modifiers (ethylene vinyl acetate (EVA) and ethylene/propylene/diene terpolymer (EPDM)), to produce wood flour-PP composites specimen. The results showed t...

  12. Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

    OpenAIRE

    Casas Moreno, María del Mar; Barreto Palacios, Vivian Janeth; González Carrascosa, Rebeca; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; Martínez Monzó, Javier; García-Segovia, Purificación

    2015-01-01

    [EN] The objective of this study was to evaluate the effect of wheat flour substitution with toasted corn, quinoa, and sorghum flours on the overall perception and texture of typical Spanish small cakes named madeleine. In order to evaluate these characteristics, a texture profile analysis (TPA) and a sensory analysis were carried out. TPA showed that the replacement of wheat flour by sorghum flour did not affect significantly texture parameters of cakes. Hedonic sensory tests were al...

  13. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    OpenAIRE

    Sonia Hernandez Garcia; Norma Güemes Vera

    2010-01-01

    Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour) and samples with this functional ingredient. ...

  14. Desenvolupament de begudes a base de farina de quinoa i sucs de fruites

    OpenAIRE

    Saubi Oriol, Meritxell

    2016-01-01

    Quinoa (Chenopodium quinoa Willd.) is a pseudocereal and is a native plant in the Andean region. Is known for its protein quality with a well balanced amino acids; also, it contains a considerable amount of vitamins, minerals, antioxidants and others nutrients. The main objective of this Bachelor's thesis Degree in Food Engineering has been make a previous develop of a soft drink pasteurized mixed, stable and acceptable organoleptically, with quinoa flour and fruits juices, that could preserv...

  15. Growth and Mineral Composition of Passion Fruit Seedlings

    Directory of Open Access Journals (Sweden)

    Edson Batista Lopes

    2010-06-01

    Full Text Available The aim of this study was to evaluate the growth and mineral composition of the yellow passion fruit plant seedlings (Passiflora edulis Sims f. flavicarpa Degener in fertilized substrates with boron and kalium, with and without coconut fiber (25 % e 0% and bovine manure (15%. The treatments were distributed in a outlined random block with four blocks and four seedlings per portion being five kalium doses and five boron doses combined according to the main Composite Central of Box. Each 20 days were done evaluations. Were analyzed the dry and green matter of the root and the leaf, foliated area and nutriment contents of the leaf. The results were submitted to analysis of change and regression. There was no significant effect of the treatments on the seedling's height, diameter of the shaft, number of leaves and foliated area. The coconut fiber doesn’t affect their growth and mineral composition. The kalium increased in a lineal way the root growth and aerial part of the seedlings, either the foliar contents of kalium, but reduce magnesium proportions. The boron increased the foliar contents of boron and reduced the nitrogen’s.

  16. Acceptability and Amino Acid Score of Snack bar of Mixed Whole-Wheat Varieties SO₁₀ Flour with Soy Flour

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    Rina Yenrina

    2016-12-01

    Full Text Available This research was conducted at the Laboratory of Engineering and Processing Technology of Agricultural Products, Laboratory of Chemistry, Biochemistry of Agricultural Products and Laboratory of Microbiology and Biotechnology of Agricultural Products, Department of Agricultural Technology, Andalas University. The purpose of this research was to determine the effect of mixing whole-wheat SO₁₀ flour and soy flour towards the acceptability by panelists in organoleptic, amino acid score of the snack bar that produced. This study used a completely randomized design (CRD with 5 treatments and 3 replications. Data were analyzed statistically used ANOVA and continued by Duncan's New Multiple Range Test (DNMRT at 5% level. The treatments in this study are mixing wheat flour SO₁₀ and soy flour with treatment A (100% wheat SO₁₀ : 0% soy flour, treatment B (80% wheat SO₁₀ : 20% soy flour, treatment C (60% wheat SO₁₀ : 40% soy flour, treatment D (50% wheat SO₁₀ : 50% soy flour and treatment E (40% wheat SO₁₀ : 60% soy flour. Based on the results of sensory analysis, the best products is treatment D (mixing 50% wheat SO₁₀ : 50% soy flour with the level of acceptance by panelists of color (3.7, aroma (3.1, texture (3.3 and taste ( 3.2. Water content (22.36%, protein content (17.30%, amino acid score (64.28 with the limiting amino acid methionine.

  17. Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours - Based Seasoning Composite Flour

    Science.gov (United States)

    Alfani, NNA; Ishartani, D.; Anam, C.; Praseptiangga, D.; Manuhara, G. J.

    2017-04-01

    The objective of this study was to determine the physical characteristics of seasoning composite flour that made from white sweet potato, rice, and tapioca flours, and determined the best formula of seasoning composite flour. A completely randomized design (CRD) with formula as the single factor was used. The data were analyzed by one-way ANOVA method and followed by Duncan Multiple Range Test (DMRT) at significance 5% if there was a significant difference. The best formula of seasoning composite flour was 30% tapioca flour, 30% rice flour, and 40% white sweet potato flour. The physical characteristics of the best formula were 5.689 ml/g of swelling power, 2.681 g/g of water absorption capacity, 0.887 ml/g of oil absorption capacity, and 22.03% cooking loss. Physical characteristics of the best seasoning composite flour were significantly different from the commercial seasoning flour and showed a better cooking loss, oil absorption capacity, and swelling power than commercial seasoning flour.

  18. Evaluation of sorghum flour as extender in plywood adhesives for sprayline coaters or foam extrusion

    Science.gov (United States)

    This study was conducted to evaluate sorghum flour as protein extender in plywood adhesive for sprayline coaters or foam extrusion. Defatted sorghum flour, containing 0.2% (dry basis, db) residual oil and 12.0% (db) crude protein, was analyzed for solubility and foaming properties. Sorghum flour pr...

  19. The case for water activity as a specification for wheat tempering and flour production

    Science.gov (United States)

    Moisture plays an important role in processing wheat grain into flour, from proper grain tempering to the stability of the flour. Moisture properties of dry grain, tempered grain, and finished flour are currently tracked using moisture content. However, stability factors such as microbial growth and...

  20. NOTE: Measuring oxidative gelation of aqueous flour suspensions using the Rapid Visco Analyzer

    Science.gov (United States)

    The Rapid Visco Analyzer (RVA) was investigated as a tool to measure oxidative gelation capacity (OGC) of aqueous wheat-flour suspensions. One, club-wheat patent flour was used to determine optimal hydration time and 33 straight-grade flours (representing 12 hard and 31 soft varieties) were used to ...

  1. Effects of uniquely processed cowpea and plantain flours on wheat bread properties

    Science.gov (United States)

    The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose flour on paste viscosity and bread-baking properties in model bread was determined. Flours from plantains processed as follows: unblanched plantains dried at 60 degrees C (PLC), so...

  2. Extrato de Passiflora edulis na cicatrização de feridas cutâneas abertas em ratos: estudo morfológico e histológico Extract from Passiflora edulis on the healing of open wounds in rats: morphometric and histological study

    Directory of Open Access Journals (Sweden)

    Inaldo de Castro Garros

    2006-01-01

    Full Text Available INTRODUÇÃO: Nas regiões interioranas do Brasil o cataplasma feito com folhas de Passiflora edulis tem sido usado pela população como cicatrizante, para tratar infecções e inflamações cutâneas, sem a comprovação científica dos seus potenciais benefícios. OBJETIVO: Avaliar a cicatrização de feridas abertas em ratos com a aplicação tópica de extrato hidroalcoólico de Passiflora edulis. MÉTODOS: Foram utilizados 60 ratos da linhagem Wistar, machos, adultos, divididos em dois grupos: o grupo Passiflora e o grupo Controle. Os animais do primeiro grupo foram tratados com o extrato de Passiflora edulis, e os do segundo grupo, com água destilada. A aplicação diária do extrato e da água destilada foi realizada sobre ferida circular padronizada de 2cm de diâmetro na região dorsal de cada animal. A avaliação da ferida foi feita do ponto de vista macro e microscópico nos períodos pré-determinados (7º, 14º e 21º dias. Fez-se a análise macroscópica da evolução do aspecto da lesão e medida da retração cicatricial da ferida, por planimetria digital. O estudo histológico em lâminas coradas pela Hematoxilina-Eosina e Tricômico de Masson considerou os parâmetros de elementos celulares inflamatórios incluindo colagenização e reepitelização. RESULTADOS: Não houve diferença estatisticamente significante entre as áreas cirúrgicas das feridas tratadas com Passiflora edulis e o grupo Controle; entretanto, histologicamente houve colagenização significantemente maior no 14º dia de pós-operatório nos animais do grupo Passiflora (p = 0,012. CONCLUSÕES: O uso tópico do extrato de Passiflora edulis não apresenta macroscopicamente efeito significativo na cicatrização de feridas na pele de ratos; entretanto microscopicamente apresenta aumento da proliferação fibroblástica no 7º dia e colagenização maior no 14º dia de pós-operatório.INTRODUCTION: In Brazilian countryside, cataplasm made from Passiflora

  3. Physical properties of snacks made from cassava leaf flour

    Directory of Open Access Journals (Sweden)

    Adriana Cristina Ferrari

    2014-02-01

    Full Text Available The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100°C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

  4. Development of newly enriched bread with quinoa flour and whey

    Science.gov (United States)

    Salazar, D. M.; Naranjo, M.; Pérez, L. V.; Valencia, A. F.; Acurio, L. P.; Gallegos, L. M.; Alvarez, F. C.; Amancha, P. I.; Valencia, M. P.; Rodriguez, C. A.; Arancibia, M. Y.

    2017-07-01

    Ecuador, Bolivia, and Peru are countries with the highest amount of quinoa production in the world due to the proximity to the Andes. Further, Ecuador has a high production of dairy products, particularly fresh cheese of which production gives a high volume of whey, without further use, with the consequent loss of their nutritional value. The present study was performed to develop a new fortified bread through the incorporation of quinoa flour and whey at three different concentrations. The use of quinoa and whey improved the texture, shelf life and sensory characteristics of bread, compared to those prepared with wheat flour. This study shows the potential of quinoa flour and whey as ingredients in the development of baked products.

  5. Milked flours in Spain (I: 1865-1965

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    Josep Boatella

    2013-12-01

    Full Text Available The paper deals with an historical review of the origin of milked flours, and their introduction in Spain. Commercial products are described and a list of main factories producing and distributing them (until 1965 is included. Product composition shows a high level of variability, mainly due to the quick evolution in the use of different ingredients (increase of soluble carbohydrates and blended flours, fortification with minerals and vitamins, etc.. Ingredients and composition were changing along the years according to the increasing knowledge in nutrition sciences and food technology. Regarding the factories producing milked flours, we can observe a concentration trend during 20’s and 30’s. In contrast, in further decades new producers appeared in the market and some of them are still actives at this moment.

  6. Previous studies underestimate BMAA concentrations in cycad flour.

    Science.gov (United States)

    Cheng, Ran; Banack, Sandra Anne

    2009-01-01

    The traditional diet of the Chamorro people of Guam has high concentrations of the neurotoxin BMAA, beta-methyl-amino-L-alanine, in cycad tortillas and from animals that feed on cycad seeds. We measured BMAA concentration in washed cycad flour and compared different extraction methods used by previous researchers in order to determine how much BMAA may have been unaccounted for in prior research. Samples were analyzed with AQC precolumn derivatization using HPLC-FD detection and verified with UPLC-UV, UPLC-MS, and triple quadrupole LC/MS/MS. Although previous workers had studied only the free amino acid component of BMAA in washed cycad flour, we detected significant levels of protein-associated BMAA in washed cycad flour. These data support a link between ALS/PDC and exposure to BMAA.

  7. Dielectric properties of wheat flour mixed with oat meal

    Science.gov (United States)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  8. Caracterização físico-química de frutos de maracujazeiro amarelo provenientes da irradiação com raios gama Physico-chemical characterization of fruits of passion fruit obtained from gamma irradiation

    Directory of Open Access Journals (Sweden)

    Patrícia Silva Flores

    2011-11-01

    Full Text Available A indução de mutações tem sido utilizada em programas de melhoramento de algumas culturas economicamente importantes, como ferramenta para complementar as técnicas de melhoramento convencional. Em estudos prévios, observou-se que, através da indução de mutações com irradiações com raios gama, foi possível obter plantas de maracujazeiro amarelo resistentes a fusariose, uma das principais doenças que ataca a cultura. Porém, estudos sobre caracteres agronômicos relacionados com a qualidade dos frutos são fundamentais para avaliação desses genótipos resistentes. Neste trabalho, foram analisadas as características físicas e químicas dos frutos de plantas de Passiflora edulis Sims provenientes da irradiação com raios gama. Os valores obtidos com as análises foram muito próximos àqueles encontrados na literatura relacionada com a caracterização físico-química de frutos de maracujazeiro amarelo. Porém, será necessário o melhoramento para redução da espessura da casca.The induction of mutations has been used in breeding programs of some economically important crops as a tool to complement conventional breeding techniques. In previous studies, it was found that by inducing mutations with gamma rays it was possible to obtain yellow passion fruit plants resistant to fusarium wilt, a major disease of the culture. However, studies on agronomic traits related to fruit quality are necessary to evaluating these resistant genotypes. In this study the physical and chemical characteristics of fruits of Passiflora edulis Sims plants obtained from gamma irradiation were analyzed. The values found were similar to those in the literature related to the physico-chemical characterization of fruits of yellow passion fruit. However, a program breeding for the reducing of the skin thickness of the fruits will be necessary.

  9. The content of buckwheat flour in wheat bread

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2014-01-01

    Full Text Available Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066 i br. III 46005

  10. [Effects of day and night temperature difference on growth, development, yield and fruit quality of tomatoes].

    Science.gov (United States)

    Li, Li; Li, Jia; Gao, Qing; Chen, Jin-xing

    2015-09-01

    Abstract: The effects of day and night temperature difference (DIF) on tomato's growth were studied in three precisely controlled units in phytotron. Set DIF as 6 °C (25/19 C), 8 °C (26/18 °C), 10 °C (27/17 °C) respectively, with the same diurnal mean temperature as 22 °C. The results showed that, different tomato varieties needed different suitable DIF at different growth stages. Before flouring, compared with DIF 6 °C , DIF 8 °C could significantly improve the growth and development of the wild currant tomato LA1781, increasing the plant height by 23.1%, fastening leaf development by 1-2 leaves, advancing flowers by 7 d. DIF 10 °C had similar effects with DIF 8 °C on LA1781. As to the cultured ordinary tomatoes LA2397 and LA0490, DIF 6 °C made the seedlings grow well, DIF 8 °C had no significant improved effects on seedlings, DIF 10 °C depressed the seedling's growth and flouring, decreasing the plant height by 12.0%-18.3%, lowering the leaf development by 2-3 leaves, delaying flouring by 2-4 d. But DIF 10 °C increased the dry aboveground mass of these three varieties by 25.2%-44.2%. After flouring, compared with DIF 6 °C, DIF 10 °C could significantly improve the yield and fruit quality of LA1781, increasing fruit number by 34.7%, yield per plant by 92.1%, single fruit mass by 40.0%, soluble sugar content by 16.3%, lycopene content by 95.6%. Compared with DIF 6 °C, LA2397 and LA0490 had higher yields and better fruit quality under DIF 8 °C, and lycopene content increased more than twice as that under DIF 6 °C. Under DIF 10 °C, yields of LA2397 and LA0490 slightly decreased (5.0%), soluble sugar contents of fruit decreased, but fruit size and lycopene content increased. The results showed that, DIF should not be very great in the seedling period of tomatoes, and a moderate DIF in flower and fruit periods could improve the yield and fruit quality, but a too high DIF would result in poor growth and yield reduction.

  11. Particle size and particle-particle interactions on tensile properties and reinforcement of corn flour particles in natural rubber

    Science.gov (United States)

    Renewable corn flour has a significant reinforcement effect in natural rubber. The corn flour was hydrolyzed and microfluidized to reduce its particle size. Greater than 90% of the hydrolyzed corn flour had an average size of ~300 nm, a reduction of 33 times compared to unhydrolyzed corn flour. Comp...

  12. Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat

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    R.F. Abdelghafor

    2011-02-01

    Full Text Available This study was carried out to investigate the baking properties of whole, decorticated sorghum- (Sorghum bicolor - wheat (Triticum aestivum Desf. composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticated sorghum flour produced acceptable pan and balady breads. Decreases, however, were noted in all sensory properties except odor.

  13. Maracuyá, Passiflora edulis sims, un cultivo promisorio en la costa de Mississippi

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    Arjona Díaz Harvey

    1991-12-01

    Full Text Available Con el fin de estudiar la factibilidad de producir maracuyá morado en la zona de la costa del Estado de Mississippi, la cual goza de un clima que se acerca a las condiciones semitropicales, plantas de esta especiese transplantaron en la Estaci6n Experimental de Frutales Menores del Departamento de Agricultura de los Estados Unidos de América, en Poplarville, Mississippi, en los meses de Octubre de 1988 y Mayo de 1989. Las plantas transplantadas en octubre de 1988 toleraron bien las bajas temperaturas del invierno bajo una cubierta de ritidoma pero finalmente murieron como consecuencia de las heladas tardías que se presentaron en el mes de abril de 1989. Las plantas transplantadasen mayo de 1989 se desarrollaron normalmente y dos de ellas produjeron frutos comerciales los cuales mantuvieron un color verde durante el tiempo que estuvieron adheridos a la planta. Una vez se desprendieron de la misma los frutos adquirieron el colormorado característico.
    In order to study the feasibility of producing purple passion fruit on the coastal area of Mississippi, purple passion fruit vines were transplanted at the USDA Small Fruit Research Station, Poplarville, Mississipi, during october 1988 and May 1989. Plants transplanted in october 1988 withstood the low winter temperatures protected by a bark mulch but finally they died as a consequence of the late frosts that ocurred in april 1989. Plants transplanted in may 1989 developednormally and two of them beared commercial fruits which remained green in color as long as they were attached to the vine. Once fuits absiced from the vine they acquired the characteristic purple color.

  14. MISTURAS VITAMÍNICAS NA REGENERAÇÃO DO MARACUJAZEIRO AMARELO (Passiflora edulis f. flavicarpa Deg.

    Directory of Open Access Journals (Sweden)

    Ribas Alessandra Ferreira

    2002-01-01

    Full Text Available Cotilédones obtidos a partir de sementes germinadas in vitro foram usados como explantes com o objetivo de avaliar o efeito de dois complexos vitamínicos e de duas concentrações de 6-benzilaminopurina (BAP na organogênese direta do maracujá amarelo (Passiflora edulis f. flavicarpa Deg.. Empregou-se o meio Murashige & Skoog (1962 suplementado com as vitaminas MS ou B5 (vitaminas de GAMBORG et al., 1968 e 1 ou 2 mg. -1 de BAP. Foram testados quatro tratamentos, sendo cada um constituído de 60 explantes. O experimento foi inteiramente casualizado, com dez repetições. Os dados, analisados pelo teste de Tukey, demonstraram que os meios de cultura suplementados com o complexo vitamínico B5 induziram gemas em mais de 70% dos explantes, obtendo-se até 8 brotos por explante, com um enraizamento superior a 90%. A análise de ploidia das plantas regeneradas indicou um número aparentemente normal de cromossomos típicos dessa espécie (2n=18

  15. Phenotypic plasticity in Passiflora suberosa L.(Passifloraceae: induction and reversion of two morphs by variation in light intensity

    Directory of Open Access Journals (Sweden)

    E. A. Barp

    Full Text Available Leaf morphology may vary considerably even within a branch of Passiflora suberosa plants. Leaves are of a typical green type in shaded areas, but in open fields turn into violet, and apparently have greater thickness and trichome density. The proximate causes and the adaptive meaning, if any, for the existence of the violet morph are still unknown. By cultivating P. suberosa clones under two light regimes (total and partial exposure to sunlight, we consecutively induced (first year and then reversed (second year the appearance of the violet morph. We evaluated the corresponding changes in morpho-anatomic and chemical leaf characteristics. Plants that were grown under partial sunlight had a greater size and did not alter their green color, but those grown under total sunlight changed into violet, were smaller in size and their leaves were tougher, thicker, and had a greater number of trichomes. The violet morph had increased anthocyanins and phenolic derivatives. It also showed cellular hypertrophy, a greater number of cell layers in the mesophyll, and a lignified pericycle. Since these morphs are interchangeable by changing light conditions, we inferred that they are not determined by genotypic diversity, but are mainly a result of a physiological response to light stress, and thus part of P. suberosa phenotypic plasticity.

  16. Propagación por estacas y estudio preliminar del establecimiento in vitro de granadilla (Passiflora ligularis, juss

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    Dora Flores

    Full Text Available La granadilla (Passiflora ligularis es una especie de polinización abierta, razón por la cual presenta un alto porcentaje de variabilidad genética. En Costa Rica este cultivo ofrece una opción de diversificación agrícola para la zona de Los Santos y El Guarco de Cartago. El uso de técnicas biotecnológicas como el cultivo de tejidos favorece la explotación de este, ya que permitiría el establecimiento de plantaciones más homogéneas que contribuirían a mejorar el rendimiento y la calidad del fruto. El objetivo de esta investigación fue establecer la metodología de propagación por estacas y realizar un estudio preliminar que conduzca al establecimiento in vitro de material. Se realizaron tres introducciones de estacas al invernadero y es empleado Agrirrot (0,01% AIB para inducir el enraizamiento; se obtuvo un 50% o más de enraizamiento y brotación de las estacas en cada introducción. Para el establecimiento in vitro se introdujeron brotes provenientes de estacas pretratadas en el invernadero. Se obtuvo un 37,5% de explantes muertos por quema, un 50% presentó contaminación fungosa, bacteriana o ambas y un 12,5% de material limpio y brotado.

  17. An Improved Micropropagation Protocol by Ex Vitro Rooting of Passiflora edulis Sims. f. flavicarpa Deg. through Nodal Segment Culture.

    Science.gov (United States)

    Shekhawat, Mahipal S; Manokari, M; Ravindran, C P

    2015-01-01

    A procedure for rapid clonal propagation of Passiflora edulis Sims. f. flavicarpa Deg. (Passifloraceae) has been developed in this study. Nodal explants were sterilized with 0.1% HgCl2 and inoculated on Murashige and Skoog (MS) basal medium. The addition of 2.0 mgL(-1) 6-benzylaminopurine (BAP) to MS medium caused an extensive proliferation of multiple shoots (8.21 ± 1.13) primordial from the nodal meristems. Subculturing of these multiple shoots on the MS medium augmented with 1.0 mgL(-1) of each BAP and Kinetin (Kin) was successful for the multiplication of the shoots in vitro with maximum numbers of shoots (25.73 ± 0.06) within four weeks of incubation. Shoots were rooted best (7.13 ± 0.56 roots/shoots) on half strength MS medium supplemented with 2.0 mgL(-1) indole-3 butyric acid (IBA). All in vitro regenerated shoots were rooted by ex vitro method, and this has achieved 6-7 roots per shoot by pulsing of cut ends of the shoots using 200 as well as 300 mgL(-1) IBA. The plantlets were hardened in the greenhouse for 4-5 weeks. The hardened plantlets were shifted to manure containing nursery polybags after five weeks and then transferred to a sand bed for another four weeks for acclimatization before field planting with 88% survival rate.

  18. Involvement of GABAergic pathway in the sedative activity of apigenin, the main flavonoid from Passiflora quadrangularis pericarp

    Directory of Open Access Journals (Sweden)

    Andressa C. Gazola

    2015-04-01

    Full Text Available Abstract In the current study we showed that oral administration of an aqueous extract of Passiflora quadrangularis L., Passifloraceae, pericarp results in a significant prolongation of the sleep duration in mice evaluated in the ethyl ether-induced hypnosis test which indicates sedative effects. Apigenin, the main flavonoid of the extract, induced a similar sedative response when applied alone, at a dose equivalent to that found in the extract, suggesting that apigenin is mediating the sedative effects of P. quadrangularis extract. In addition, the sedative effect of apigenin was blocked by pretreatment with the benzodiazepine antagonist flumazenil (1 mg/kg, suggesting an interaction of apigenin with gamma-aminobutyric acid type A (GABAA receptors. However, apigenin at concentrations 0.1–50 µM failed to enhance GABA-induced currents through GABAA receptors (α1β2γ2S expressed in Xenopus oocytes. Nevertheless, based on our results, we suggest that the in vivo sedative effect of the P. quadrangularis extract and its main flavonoid apigenin maybe be due to an enhancement of the GABAergic system.

  19. Evaluation of antidepressant-like effect of hydroalcoholic extract of Passiflora incarnata in animal models of depression in male mice

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    Jafarpoor Nima

    2014-01-01

    Full Text Available Introduction: Passiflora incarnata (PI is one of the commonest herbal anti-anxiety and sedative agents. The aim of the present study was to investigate the antidepressant effect of hydroalcoholic extract of PI in forced swim test (FST and tail suspension test (TST in male mice. Methods: In this experimental study, 48 male mice were randomly divided into 6 groups of 8: Negative and positive control groups received normal saline (10 ml/kg, fluoxetine (20 mg/kg and imipramine (30 mg/kg, respectively and treatment groups received extracts of PI (200, 400 and 800 mg/kg. Immobility, swimming and climbing behaviors were recorded during 6-min. Results: All doses of PI extract compared to control group significantly reduced the duration of immobility time in both of two tests (p<0.001. Also, these extracts increased swimming time (p<0.001 without significant change of climbing time. Conclusion: PI has considerable antidepressant-like effect in animal models of depression. However, further studies are needed to determine its exact mechanism of action.

  20. Catálogo del género Passiflora en los ambientes urbanos de Bogotá D. C.

    Directory of Open Access Journals (Sweden)

    Andrea Paola Guayara Sánchez

    2017-01-01

    Full Text Available El presente estudio tuvo una duración de un año y se llevó a cabo en la ciudad de Bogotá D. C., como requisito parcial para optar por el título de Licenciadas en Biología de la Universidad Pedagógica Nacional. La investigación tuvo como objetivo la elaboración de un catálogo del género Passiflora en los ambientes urbanos de Bogotá D.C., a partir del reconocimiento de las diferentes localidades y ubicación de individuos del género en la ciudad. Surge a partir de la necesidad de reconocer el espacio urbano de la ciudad como un lugar de investigación tanto desde el ámbito pedagógico como desde el ámbito biológico. Además, este trabajo permitió la consolidación de un catálogo que evidencia la presencia del género en Bogotá D.C. antes inexistente, lo cual genera un espacio de conocimiento alrededor de los usos de esta planta y sus relaciones ecológicas.

  1. Composição de carotenóides de maracujá-amarelo (Passiflora edulis flavicarpa in natura

    Directory of Open Access Journals (Sweden)

    Silva Sandra Regina da

    2002-01-01

    Full Text Available A composição de carotenóides de maracujá-amarelo in natura (Passiflora edulis comercializado em Campinas, Brasil, foi avaliada utilizando-se cromatografia líquida de alta eficiência. Em todas as amostras foram encontrados os seguintes carotenóides: beta-criptoxantina, prolicopeno, cis-zeta-caroteno, zeta-caroteno, beta-caroteno e 13-cis-beta-caroteno, além de neurosporeno e gama-caroteno em alguns lotes. Em geral, os teores de carotenóides nos diversos lotes foram significativamente diferentes. Em dois dos cinco lotes analisados, o z-caroteno foi o carotenóide principal, contribuindo com 41 e 62% do total de carotenóides, enquanto que em outros dois lotes, o beta-caroteno foi o majoritário, com 55 e 74% do total e em um dos lotes o cis-zeta-caroteno esteve presente em maior concentração, com 29%. Este tipo de inversão entre os carotenóides majoritários não é comumente encontrado em frutas e vegetais.

  2. Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization

    Energy Technology Data Exchange (ETDEWEB)

    Rodríguez-Marín, María L.; Bello-Pérez, Luis A. [Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km 6 carr Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos (Mexico); Yee-Madeira, Hernani [Departamento de Física, Escuela Superior de Física y Matemáticas-IPN, Edificio 9, U.P., ‘Adolfo López Mateos’ Col. Lindavista, C.P. 07738, México, D. F. (Mexico); Zhong, Qixin [Department of Food science and Technology, the University of Tennessee, Knoxville (United States); González-Soto, Rosalía A., E-mail: rsoto@ipn.mx [Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km 6 carr Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos (Mexico)

    2013-10-15

    Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. - Highlights: • Flour films presented adequate mechanical and barrier properties. • Addition of montmorillonite modified the mechanical and barrier properties of flour films. • The mechanical properties of the films were influenced by the different components of the flours. • The fiber of the banana flour improved the mechanical properties of the films.

  3. Improving properties of sweet potato composite flour: Influence of lactic fermentation

    Science.gov (United States)

    Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

    2017-06-01

    The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

  4. Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt

    Science.gov (United States)

    Handayani, M. N.; Cakrawati, D.; Handayani, S.

    2016-04-01

    The aim of the study were to know characteristics of yam modified flour; to know the effect of modified yam flour on some physicochemical and sensory properties of synbiotic yoghurt and to determine the concentration level of modified yam flour to produce symbiotic yoghurt preferred by panelists. The reasearch was conducted using one factor complete randomized design. Modified yam flour was added to yoghurt at concentration of 2%, 4%, 6%. The effect of physical modification were investigated. Proximate analysis showed modified yam flour consist of 7.66% moisture content, 1.42% ash content, 10.16%, dietary fiber, 7.49% inulin, and 71.78% total starch content. Result obtained that modified yam flour has yield of 10.54%, the modified yam flour showed solubility and water absopsion of 77,63% and 136,65 respectively. The addition of modified yam flour on yoghurt resulted significantly difference effect on texture, but did not have significantly difference on colour, flavour and aroma. Modified yam flour added yoghurt thickness because it was gelatinized when added to yoghurt at 40°C. Sensory analysis conducted with hedonic test showed synbiotic yoghurt added with 2% of modified yam flour most preferred by panellists. Synbiotic yoghurt with 2% of modified yam flour has pH number of 4, 8 and total acid tirated of 1, 7%.

  5. PREPARATION AND PHYSICOCHEMICAL CHARACTERIZATION OF MODIFIED (ACETYLATED GADUNG (DIOSCOREA HISPIDA DENNST FLOURS

    Directory of Open Access Journals (Sweden)

    ANDRI C. KUMORO

    2014-08-01

    Full Text Available Acetylation is one of methods to alter the physicochemical properties of starch. This work aimed to investigate the effect of reaction time, glacial acetic acid/gadung flour (GAA/GF mass ratio and pH on gadung (Dioscorea hispida dennst flour acetylation at ambient temperature. The acetylation was carried out by reacting gadung flour slurry with GAA under alkaline condition. The results show that degree of substitution and swelling power of the acetylated flours increased with reaction time, while the solubility was not affected by reaction time after 10 minutes acetylation. The GAA/GF mass ratio inversely affected the solubility of acetylated flour, but did not affect the swelling power and degree of substitution. Acetylation changed the structure, morphology and crystallinity of gadung flour starch granules. The swelling power and solubility of all acetylated flours obtained in this work were higher than the native one.

  6. Is dimethyldecanal a common aggregation pheromone of Tribolium flour beetles?

    Science.gov (United States)

    Arnaud, Ludovic; Lognay, Georges; Verscheure, Marjolaine; Leenaers, Lionel; Gaspar, Charles; Haubruge, Eric

    2002-03-01

    Flour beetles are cosmopolitan and common pests in grain stores and flour mills. Their ability to exploit a wide variety of stored products has contributed to their status as major pests of stored food. Although it was previously reported that the same aggregation pheromone, 4,8-dimethyldecanal (DMD), is shared by three flour beetles species (Tribolium castaneum, T. confusum, and T. freemani), the volatiles released by the other Tribolium species associated with stored products have not yet been examined. In the present study, the volatiles produced by males and females of eight Tribolium species were examined by solid phase microextraction (SPME). SPME samples were analyzed by gas chromatography coupled to mass spectrometry (GC-MS). Experiments were conducted to identify volatiles emitted by the adults of different Tribolium species and to determine whether DMD is a common aggregation pheromone. We observed that DMD is not a common pheromone of the eight species tested, but is common to T. castaneum, T. confusum, T. freemani, and T. madens. Two other volatiles were detected, 1-pentadecene, which is shown here to be a common semiochemical of flour beetles, and 1,6-pentadecadiene, which was detected in five species (T. audax, T. brevicornis, T. destructor, T. freemani, and T. madens).

  7. Instrumental methods for analysis of some elements in flour

    Energy Technology Data Exchange (ETDEWEB)

    Zagrodzki, P.; Dutkiewicz, E.M.; Malec, P. [Uniwersytet Jagiellonski, Cracow (Poland); Krosniak, M. [Akademia Medyczna, Cracow (Poland); Knap, W. [Akademia Gorniczo-Hutnicza, Cracow (Poland). Inst. Wiertniczo-Naftowy; Bichonski, A. [Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland)

    1993-10-01

    For ten various brands of flour contents of chosen (heavy) elements were determined by means of ICP, GF-AAS, PIXE and ASV/CSV methods. General performance of participating laboratories as well as pros and cons of different analytical methods were compared and discussed. (author). 6 refs, 6 figs, 7 tabs.

  8. Considering the case for vitamin B12 fortification of flour

    Science.gov (United States)

    Reasons to fortify flour with vitamin B12 are considered, which include the high prevalence of depletion and deficiency of this vitamin that occurs in persons of all ages in resource-poor countries and in elderly in wealthier countries, as well as the adverse functional consequences of poor vitamin ...

  9. Seed treatments affect functional and antinutritional properties of amaranth flours

    NARCIS (Netherlands)

    Gamel, T.H.; Linssen, J.P.H.; Mesallam, A.S.; Damir, A.A.; Shekib, L.A.

    2006-01-01

    The effects of seed treatments, including cooking, popping germination and flour air classification, on the functional properties and antinutritional factors of Amaranthus caudatus and Amaranthus cruentus seeds were studied. Thermal treatments increased the water absorption with a maximum value of 5

  10. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-11-16

    Nov 16, 2009 ... but its protein is of lower nutritional quality than milk, soy, pea and lupin ... amino acid and available vitamins with modified functional properties .... Proximate composition of unsprouted and sprouted soybean flours.1. Proximate ..... similar to that of purified soyabean protein in human subjects: a study using ...

  11. Functionality of Gliadin Proteins in Wheat Flour Tortillas

    Science.gov (United States)

    Gliadins are monomeric proteins that are encoded by the genes at the locus Gli 1 and Gli 2 present on the short arm of homeologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The mai...

  12. Properties of amaranth flour with functional oat products

    Science.gov (United States)

    Amaranth flour containing the essential amino acid, lysine, was composited with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. The pasting and rheological properties of amaranth-oat composites were evaluated. The amaranth-Nutrim composites showe...

  13. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.

    Science.gov (United States)

    Ogungbenle, H N

    2003-03-01

    The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0.

  14. Dough rheology and wet milling of hard waxy wheat flours.

    Science.gov (United States)

    Guan, Lan; Seib, Paul A; Graybosch, Robert A; Bean, Scott; Shi, Yong-Cheng

    2009-08-12

    To realize the full potential of waxy wheat (Triticum aestivum L.), the wet milling properties of waxy wheat flours including their dough-mixing properties were investigated. Flours of six waxy hard wheats, one normal hard wheat ('Karl 92'), and one partial waxy hard wheat ('Trego') were fractionated by the dough-washing (Martin) process, and the yields and recoveries of starch and gluten were compared. When waxy and normal wheat starches each were blended with a wheat gluten to give a mixture containing 14.5% protein, they gave very different mixograms even though the protein was the same in those blends. Waxy wheat starch absorbed more water than normal wheat starch, which apparently retarded hydration of gluten and dough development. Higher water content had to be used for some waxy wheat flours to develop optimum dough. Washing waxy wheat flour dough under a stream of water caused dough to become slack, spread out more on the sieve, and break apart into several pieces, which when thoroughly washed, coalesced into an elastic dough like the controls. By mixing a weak dough with 2% NaCl solution or by adding hemicellulase, stickiness of the dough subsided during the washing step and thereby improved the recovery of the gluten and starch fractions.

  15. LC-MS characterization of constituents of mesquite flour

    Science.gov (United States)

    Using an LC-MS method in conjunction with two complementary types of chromatographic retention modes—namely reversed phase and aqueous normal phase (ANP)—various compounds present in mesquite flour extracts were identified. Because of the diverse types of chemical constituents found in such natural ...

  16. Optimización de la extracción de ADN de Passiflora ligularis para el análisis por medio de marcadores moleculares

    Directory of Open Access Journals (Sweden)

    Gina Solano-Flórez

    2009-04-01

    Full Text Available Extraction of high quality DNA of Passiflora ligularis for its analysis with molecular markers. Objective. To standardize a precise andefficient DNA isolation protocol of Passiflora ligularis. Materials and methods. Two methods of DNA extraction and two different tissuesof Passiflora ligularis were evaluated in terms of purity, quality and quantity of DNA yield, as well as DNA’s suitability for moleculartechniques based on PCR such as RAPDs. Quantification of DNA was done using absorbance spectrophotometry at a wavelength of260nm (A260 with a Beckman Du ® 530 spectrophotometer. An estimate of the DNA’s purity was obtained using the absorbance ratio(A260 / A280 nm. The variables analyzed in this study were the extraction method (A and the tissue type (B, in order to define their influenceon the purity and quantity of the DNA extracted. For the study of these variables a random design with a 2 x 2 factorial arrangement wasused. Results. The average quantities of DNA obtained with the modified method of Mc Couch et al. (1988 and the modified method ofDoyle & Doyle (1991 method were 778.9 μg/ml and 660.1 μg/ml respectively for dry tissue. Averages with fresh tissue were 1543.3 μg/ml and 820.4 μg/ml respectively. Conclusion. Based upon our results we suggest the use of Mc Couch et al. (1988 method with fresh leaftissue to obtain a high quality DNA suitable to be used with RAPDs molecular markers.

  17. Fungal contamination of produced wheat flour in West Azerbaijan, northwest of Iran

    Directory of Open Access Journals (Sweden)

    Jafar Asadzadeh

    2014-09-01

    Full Text Available Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination. Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination.

  18. An Outbreak of Hepatic Veno-Occlusive Disease in Western Afghanistan Associated with Exposure to Wheat Flour Contaminated with Pyrrolizidine Alkaloids

    Directory of Open Access Journals (Sweden)

    Faizullah Kakar

    2010-01-01

    Full Text Available Pyrrolizidine alakloids (PAs are known to cause hepatic veno-occlusive disease (VOD. Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [95%CI: 7.6–168.2]. Toxic doses of PA were found in plant extracts and in samples of wheat flour taken from the study area. Compared to wheat flour there was 1000 times less PA in milk and whey and in water samples the PA content was zero. Although direct analysis was not possible, contaminated wheat flour used to make bread was the likely source of PA causing the outbreak. Eating a more varied diet including meat and fruit may be protective. Prevention and control measures will rely on community awareness and agricultural interventions to ensure safety of the food supply.

  19. An outbreak of hepatic veno-occlusive disease in Western afghanistan associated with exposure to wheat flour contaminated with pyrrolizidine alkaloids.

    Science.gov (United States)

    Kakar, Faizullah; Akbarian, Zarif; Leslie, Toby; Mustafa, Mir Lais; Watson, John; van Egmond, Hans P; Omar, Mohammad Fahim; Mofleh, Jawad

    2010-01-01

    Pyrrolizidine alakloids (PAs) are known to cause hepatic veno-occlusive disease (VOD). Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [95%CI: 7.6-168.2]). Toxic doses of PA were found in plant extracts and in samples of wheat flour taken from the study area. Compared to wheat flour there was 1000 times less PA in milk and whey and in water samples the PA content was zero. Although direct analysis was not possible, contaminated wheat flour used to make bread was the likely source of PA causing the outbreak. Eating a more varied diet including meat and fruit may be protective. Prevention and control measures will rely on community awareness and agricultural interventions to ensure safety of the food supply.

  20. CAMBIOS EN LA ACTIVIDAD DE a-AMILASA, PECTINMETILESTERASA Y POLIGALACTURONASA DURANTE LA MADURACIÓN DEL MARACUYÁ AMARILLO (Passiflora edulis VAR. FLAVICARPA DEGENER)

    OpenAIRE

    2006-01-01

    El maracuyá amarillo (Passiflora edulis var. Flavicarpa Degener) es una fruta tropical muy apreciada por su sabor. Los componentes responsables del sabor se desarrollan durante la maduración, como resultado del incremento en la actividad metabólica. En el presente trabajo se evaluó la producción de CO2 y el desarrollo del color como indicadores de la maduración, así como la actividad de la a-amilasa, poligalacturonasa (PG) y pectinmetilesterasa (PME), con relación a la presencia de diversos c...

  1. Avaliação de populações de maracujazeiro-doce (Passiflora alata Curtis) obtidas de polinização aberta

    OpenAIRE

    Moisés Rodrigues Martins; João Carlos Oliveira; Antonio Orlando Di Mauro; Paulo César da Silva

    2003-01-01

    Catorze características agronômicas de cinco populações de maracujazeiro-doce (Passiflora alata Curtis) foram avaliadas em Jaboticabal-SP, no período de abril de 2000 a março de 2001. Número de frutos por planta (NF), número de sementes/fruto (NS), massa do fruto (MF) e produção (PRO) foram caracteres que apresentaram os mais elevados índices de variabilidade entre plantas, possibilitando, assim, a seleção de plantas superiores quanto a estes caracteres. Médias dos caracteres produção (PRO), ...

  2. Estabelecimento de culturas de raízes e avaliação fitoquímica e da atividade antioxidante de Passiflora pohlii Mast

    OpenAIRE

    Mariela Justiniano Simão

    2015-01-01

    Passiflora pohlii Mast., conhecida como maracujá-do-campo ou maracujazinho, é uma espécie nativa do Brasil que apresenta características de interesse agronômico, principalmente em relação à tolerância a patógenos do solo pertencentes ao gênero Phytophtora sp, que provocam grandes prejuízos à cultura de maracujá. Embora ainda existam poucos trabalhos sobreesta espécie, estudos recentes com espécies do gênero descreveram atividades biológicas e farmacológicas em extratos de difer...

  3. Identification of flavonoids, quantification of isovitexin and evaluation of antioxidant and photoprotective in vitro activities of methanolic and glycolic Passiflora coccinea (Aubl.) extracts

    OpenAIRE

    2012-01-01

    Resumo: As espécies do gênero Passiflora são ricas em flavonoides, que apresentam atividade antioxidante e, por isso, têm potencial para uso em formulações que combatam o envelhecimento extrínseco da pele. Esse envelhecimento está ligado à formação de espécies reativas de oxigênio pela absorção da radiação ultravioleta. Neste contexto, formulações fotoprotetoras contendo antioxidantes podem contribuir para com a defesa da pele contra essas espécies reativas. Com isso, este trabalho visou à id...

  4. Tecnificación del cultivo de granadilla (Passiflora ligularis Juss) en seis localidades del Municipio de Chichicastenango, departamento de Quiché, Guatemala

    OpenAIRE

    2012-01-01

    Con este estudio se pretende apoyar a los productores beneficiarios del Programa por medio de la introducción de especies promisorias dentro de la región, mediante la “Tecnificación del cultivo de Granadilla (Passiflora ligularis Juss)”, utilizando para el efecto una estructura a base de bambú y sobre ésta un emparrillado de alambre galvanizado, diseñada de tal manera que tenga la capacidad de soportar el peso de la biomasa de la especie, una vez ésta se encuentre establecida. Se evaluaron do...

  5. Caracterização dos frutos de maracujá amarelo irrigados com água salina Characterization of fruits of yellow passion fruit irrigated with saline water

    Directory of Open Access Journals (Sweden)

    José R.M. Costa

    2001-04-01

    Full Text Available Com o objetivo de se caracterizar frutos de maracujazeiro amarelo (Passiflora edulis f. flavicarpa Deg irrigados com água salina, desenvolveu-se um experimento em Santa Cruz, RN, zona semi-árida do Brasil, cujos tratamentos foram distribuídos em blocos casualizados, com quatro repetições, em esquema fatorial 5 x 2, correspondente ao sem revestimento (R0 e com revestimento das faces (R1; R2; R3; R4; respectivamente uma, duas, três e quatro faces irrigadas diariamente com volumes de 5 e 10 L de água. A salinidade da água, superior a 3,0 dS m-1, não interferiu sobre a qualidade externa nem interna dos frutos. O aumento do volume de água resultou em maior massa média dos frutos. A proteção das covas não influenciou o comprimento, diâmetro e número de sementes por fruto nem a espessura da casca, rendimento em polpa, sólidos solúveis totais, acidez total titulável e teores de vitamina C total.With the purpose of characterizing fruits of yellow passion fruit (Passiflora edulis f. flavicarpa Deg in plants irrigated with saline water, an experiment was conducted at Santa Cruz, RN, in the semi-arid zone of Brazil. The treatments were distribuited in randomized blocks, with four repetitions, using factorial design 5 x 2 corresponding the planting pits without coating (R0 and with side coatings (R1; R2; R3; R4; respectively one, two, three and four lateral sides, irrigated daily with volumes of 5 and 10 L of water. The water salinity higher then 3.0 dS m-1 did not show effect on the external and internal quality of the fruits. The increase of the volume of water resulted in larger mean weight of the fruits. The protection of the planting pits did not influence the length, diameter or number of seeds for fruit and neither the peel thickness, pulp percentage, total soluble solids, total titratable acidity or total vitamin C contents.

  6. TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

    Directory of Open Access Journals (Sweden)

    Simone de Souza Montes

    2015-10-01

    Full Text Available ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

  7. Avaliação do efeito de polietilenoglicóis no perfil de extratos de Mikania glomerata Spreng., Asteraceae, e Passiflora edulis Sims, Passifloraceae Evaluation of PEG effects on the extracts obtaining from Passiflora edulis Sims, Passifloraceae, and Mikania glomerata Spreng., Asteraceae

    Directory of Open Access Journals (Sweden)

    Jorge de Medeiros

    2010-11-01

    Full Text Available Os polietilenoglicóis (PEG são polímeros hidrossolúveis capazes de reduzir a constante dielétrica de solventes como a água, e assim são utilizados como cossolventes para solubilização de diferentes fármacos. Atualmente, o PEG tem sido empregado satisfatoriamente na obtenção de extratos de matérias-primas vegetais por favorecer a extração de substâncias com polaridades semelhantes às extraídas pelos solventes hidroetanólicos. O objetivo deste trabalho foi avaliar o efeito da concentração e da massa molar de PEG (400 e 4000 g/mol sobre a extração de flavonoides totais a partir de Passiflora edulis Sims, Passifloraceae, (maracujá e de cumarina a partir da Mikania glomerata Spreng., Asteraceae, (guaco. Este estudo revelou que o aumento da concentração de PEG promoveu um aumento na capacidade extrativa de flavonoides totais e cumarina a partir da Passiflora edulis e Mikania glomerata respectivamente, comportamento atribuído a alterações da constante dielétrica. Apesar de elevar a capacidade extrativa, os líquidos extratores contendo PEG exigiram elevada relação planta:solvente para alcançar teores extrativos semelhante ao solvente hidroetanólico utilizado, com exceção da extração de flavonoides totais com PEG 4000 g/mol a partir da Passilfora edulis.Polyethylene glycols (PEG are hydrosoluble polymers able to reducing dielectric constant of solvents like water and thus are used as cosolvents to enhance the aqueous solubility of several drugs. Actually, the PEG have been successful applied to obtain extracts of plant raw material once can facilitate the extraction of substances with polarities similar to those extracted by hydroethanol solvents. In this study, the objective was to evaluate the effect of PEG concentration and molecular weight (400 and 4000 g/mol on the extraction of total flavonoids from Passiflora edulis Sims, Passifloraceae, and coumarin from Mikania glomerata Spreng., Asteraceae. The results

  8. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

    Directory of Open Access Journals (Sweden)

    Anu Bala

    2015-12-01

    Full Text Available Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF and water chestnut flour (WCF blends (0–100% to wheat flour (WF were studied. Seven formulations of cookies were prepared from (a Control (100% WF, (b 30% WF, 35% WCF and 35% CF, (c 27% WF, 37.5% WCF and 37.5% CF, (d 20% WF, 40% WCF and 40% CF, (e 15% WF, 42.5% WCF and 42.5% CF, (f 10% WF, 45% WCF and 45% CF, and (g 0% WF, 50% WCF and 50% CF. Cookies were subjected to physical analysis (cookie diameter, cookie thickness, spread ratio, bulk volume, bulk density, breaking strength, and color analysis and evaluated for consumer acceptance by descriptive sensory analysis. Cookies prepared from water chestnut and cassava flour had low moisture content (5.63%, low fat (24.87%, higher spread ratio (8.148, decreased L, a and b values (dark color, and low breaking strength than control ones. Sensory evaluation established that cookies prepared from 50% WCF and 50% CF were more acceptable than cookies prepared from other formulations.

  9. Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

    Directory of Open Access Journals (Sweden)

    Clarissa Reschke Da Cunha

    2014-09-01

    Full Text Available The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.

  10. Germination and seedling growth of ornamental species of Passiflora under artificial shade=Germinação e crescimento inicial de espécies ornamentais de Passiflora sob sombreamento artificial

    Directory of Open Access Journals (Sweden)

    Margarete Magalhães Souza

    2012-01-01

    Full Text Available Passiflora morifolia, P. suberosa litoralis, and P. palmeri var. sublanceolata are three wild species with ornamental potential that occur in Brazil. These species were evaluated with the purpose of determining the effects of different shade levels on seedling emergence and initial growth. Treatment with 50% shade resulted in the highest percentage of seedling emergence and the highest emergence speed index for all three species. The 50% shade level was the best condition for growth of P. morifolia and P. palmeri var. sublanceolata seedlings because in this condition, they presented higher growth in relation to control and the other treatments. However, P. suberosa litoralis can be considered a sun species because it grew better in full sunlight and 25% shade, but its growth was stunted at 75% shade. Increased leaf area and specific leaf area were due to changes in leaf dimension and shape in response to an increase in shade levels. These observations related to the initial growth reflect the development and adaptation of adult plants to heterogeneous environments. Therefore, P. morifolia and P. palmeri var. sublanceolata seedlings adapted better to moderate shade conditions, and P. suberosa litoralis seedlings should be cultivated in full sunlight.Passiflora morifolia, P. suberosa litoralis e P. palmeri var. sublanceolata são espécies silvestres com potencial ornamental, que ocorrem no Brasil. Foram avaliadas com o objetivo de verificar os efeitos de diferentes níveis de sombreamento na germinação e no crescimento inicial de plântulas. O tratamento com 50% de sombreamento apresentou os maiores valores de percentagem de germinação e de índice de velocidade de emergência para as três espécies. Esse tratamento foi o mais indicado para a formação de plântulas de P. morifolia e P. palmeri var. sublanceolata, pois nessa condição elas apresentaram maior crescimento em altura e incremento de biomassa. Por outro lado, P. suberosa

  11. Diversidade genética entre genótipos comerciais de maracujazeiro-amarelo (Passiflora edulis f. flavicarpa e entre espécies de passifloras nativas determinada por marcadores rapd

    Directory of Open Access Journals (Sweden)

    Viana Alexandre Pio

    2003-01-01

    Full Text Available A diversidade genética entre genótipos de maracujazeiro amarelo foi avaliada por meio de marcadores genéticos de DNA tipo RAPD. Para tanto, materiais genéticos foram coletados em populações comerciais em regiões tradicionais de fruticultura da Região Norte Fluminense (Itaperuna, São Francisco do Itabapoana, Campos dos Goytacazes. Foi também estimada a diversidade entre a esp��cie cultivada (Passiflora edulis f. flavicarpa Deg. e espécies relacionadas no gênero, P. alata, P. giberti, P. cincinnata, P. foetida, P. edulis. P. maliformes, P. mucronata, P. suberosa, P. malacophylla. Para o estudo dos acessos de maracujá amarelo não foi verificada expressiva diversidade genética; as populações se distribuíram conforme sua origem, sendo que os indivíduos coletados em São Francisco do Itabapoana apresentaram uma maior consistência no seu agrupamento. Para o estudo interespecífico, verificou-se que P. maliformis ficou em um grupo distinto, assim como P. giberti, mas próximo a P. mucronata. Para a espécie P. alata foi também verificada a sua alocação em um grupo distinto. Para as espécies P. cincinnata e P. edulis (Maracujá roxo, ambas ficaram alocadas em mesmo grupo, evidenciando uma proximidade entre as mesmas. As espécies P. foetida e P. suberosa formaram um grupo único.

  12. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    Science.gov (United States)

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  13. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

  14. Enhancement of the nutritional status of beef patties by adding flaxseed flour.

    Science.gov (United States)

    Elif Bilek, A; Turhan, Sadettin

    2009-08-01

    Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.

  15. Effects of chickpea flour on wheat pasting properties and bread making quality.

    Science.gov (United States)

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control.

  16. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

    Directory of Open Access Journals (Sweden)

    Olugbenga Olufemi Awolu

    2017-02-01

    Full Text Available Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours, run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours and run 13 (75.000% pearl millet, 20.000% kidney beans, 5.000% tigernut flours. The pasting characteristics and rheological evaluation of the optimized blends were further evaluated in rapid visco units (RVU. Run 7 had the overall best pasting characteristics; peak viscosity (462 RVU, trough (442 RVU, breakdown viscosity (20 RVU, final viscosity (975 RVU, setback (533 RVU, peak time (5.47 min and pasting temperature (89.60 °C. These values were found to be better than several composite flours consisting mixture of wheat and non-wheat crops. In addition, the rheological characteristics (measured by Mixolab showed that run 7 is the best in terms of dough stability, swelling, water absorption and shelf stability. Composite flour with 85% pearl millet flour in addition to kidney beans and tigernut flours could therefore serve as a viable alternative to 100% wheat flour in bread production.

  17. Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum Hardened Tubers Composite Flours

    Directory of Open Access Journals (Sweden)

    Véronique Josette Essa’a

    2015-01-01

    Full Text Available The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w. Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC, and some rheological properties including dough rupture pressure (P, extensibility (L, stability (P/L, and deformation energy (W. Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31 of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

  18. Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare

    Directory of Open Access Journals (Sweden)

    Vitória Regina Takeuchi FERNANDES

    2015-09-01

    Full Text Available AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97% was higher than that of non-smoked flour (3.78% and hot-smoked flour (4.43%. The flours provided high protein (57.11% - 58.27% and ash (23.45 – 26.42% rates, and were predominantly calcium (6.77% - 7.69%, phosphorus (3.67% - 4.05%, and iron (73.13 – 273.73 ppm/100 mg. Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters.

  19. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.

    Science.gov (United States)

    Nkundabombi, Marie Grace; Nakimbugwe, Dorothy; Muyonga, John H

    2016-05-01

    Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of reproductive age found to be high. These results show that processing methods enhanced nutritional value of biofortified bean flour and that processed biofortified bean flour can be used to prepare nutrient and energy-dense gruel to improve on nutritional status of children under 5 years and women of reproductive age.

  20. White Whole-Wheat Flour Can Be Partially Substituted for Refined-Wheat Flour in Pizza Crust in School Meals without Affecting Consumption

    Science.gov (United States)

    Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len

    2008-01-01

    Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…

  1. Quality of [omega]-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

    National Research Council Canada - National Science Library

    Ripudaman Singh; Manish K Chatli; Ashim K Biswas; Jhari Sahoo

    2014-01-01

    ...]-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed flour (T^sub 1^), 2% canola flour (T^sub 2^), 3% linseed oil (T^sub 3^), and 4% canola oil (T^sub 4...

  2. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution

    Science.gov (United States)

    Quality characteristics of Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0-30% waxy wheat flour (WWF) were determined to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insign...

  3. White Whole-Wheat Flour Can Be Partially Substituted for Refined-Wheat Flour in Pizza Crust in School Meals without Affecting Consumption

    Science.gov (United States)

    Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len

    2008-01-01

    Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…

  4. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

    Institute of Scientific and Technical Information of China (English)

    S H Park; O K Chung; P A Seib

    2006-01-01

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p < 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%~ 19.3% of the flour weights was correlated positively (r =0.78, p < 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p<0.05) with crumb grain score.

  5. MORPHOPHYSIOLOGICAL ANALYSIS OF PASSION FRUIT PLANTS FROM DIFFERENT PROPAGATION METHODS AND PLANTING SPACING

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    JERFFSON LUCAS SANTOS

    2016-01-01

    Full Text Available The passion fruit (Passiflora cincinnata Mast. is a perennial and drought resistant species that represents a new alternative crop for small farmers in rainfed conditions. This study aimed to evaluate the vegetative and physiological development of passion fruit plants derived from two propagation methods and grown at varied planting spacing. The experiment was conducted from January to June of 2012, in the Universidade Estadual do Sudoeste da Bahia (State University from Southwestern Bahia, in Brazil. It was carried out in a randomized block design under a 2 x 3 factorial scheme, which consisted of two propagation methods (cutting and seeds and three planting spacing distances within a row (1.5; 3.0 and 4.0 m, however, at same distance between rows (3.0 m, with four replicates and four plants per plot. Cuttings and seeds were sampled from adult plants pre-selected in native areas from Vitória da Conquista - BA, Brazil. Growth (stem diameter and leaf area and physiological parameters (leaf chlorophyll content, leaf water potential before dawn, relative water content and leaf gas exchange were assessed on the 90th, 120th and 150th day after transplanting of seedlings into the field (DAT. Based on our results, we concluded that despite plants propagated via cuttings showed most favorable water status, vegetative growth and photosynthetic capacity were lower whether compared to plants obtained from seeds.

  6. Avaliação do potencial alelopático de folhas de Passiflora cincinnata Mast. (Passifloraceae

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    F. Oliveria

    2014-11-01

    Full Text Available A alelopatia é um fenômeno pouco estudado no Cerrado. Assim, o objetivo deste trabalho foi verificar o potencial alelopático de extratos foliares de Passiflora cincinnata sobre o desenvolvimento inicial de espécies modelos. Para isso, o extrato etanólico bruto e frações hexânica, acetato de etila e metanólica, em diferentes concentrações (0, 250, 500, 1000, 2000 e 4000mgL-1 foram utilizadas em bioensaios de germinação e crescimento de alface (Lactuca sativa var. Grand rapids e milho (Zea mays var. Havaí.. Diariamente, avaliou-se o percentual de germinação e o Índice de Velocidade de Germinação (IVG. O crescimento da radícula/raiz primária e do hipocótilo/coleóptilo foram medidos três dias após a protusão radicular. O experimento foi em fatorial (4x6, utilizando delineamento inteiramente casualizado, com cinco repetições. Os resultados demonstraram que não houve efeito significativo dos tratamentos sobre a germinação e IVG de alface, enquanto que o extrato etanólico bruto inibiu o comprimento do hipocótilo de alface, em 16,5%, comparado à frações hexânica e, em 16,8%, em relação às frações acetato de etila e metanólica. Não verificou-se efeito significativo dos tratamentos sobre milho. Assim, conclui-se que folhas de P. cincinnata apresentam atividade alelopática sobre o comprimento de alface, não promovendo efeito sobre milho.

  7. A revision of Passiflora L. subgenus Decaloba (DC. Rchb. supersection Cieca (Medik. J. M. MacDougal & Feuillet (Passifloraceae

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    Kristen Porter-Utley

    2014-11-01

    Full Text Available Passiflora subgenus Decaloba supersection Cieca is a monophyletic group of herbaceous to woody climbers found in subtropical and tropical regions of the world. The 19 species recognized here are primarily distributed in the southern United States, Mexico, Central America, South America, and the Caribbean. Two species, P. suberosa and P. pallida, are also naturalized in various regions of the Old World. The species of the supersection are recognized by their small, apetalous, usually greenish flowers with the filaments of the corona mostly in two series. The plants commonly lack c-glycosylflavones but possess flavonol 3-O-glycosides. The supersection contains two problematic species complexes, P. suberosa and P. coriacea. Phylogenetic relationships within supersection Cieca are investigated by means of phenetic and cladistic analyses of morphological and molecular (ITS 1 & 2 characters. The morphological and molecular data sets were analyzed separately because of incongruity due to taxon sampling and the complicated evolutionary history of entities within the P. suberosa complex. All analyses confirm the monophyly of the supersection. They also show that the P. suberosa complex is a non-monophyletic group of cryptic species, and inter-taxic hybridization and polyploidy have contributed to the confusing and complex pattern of variation evident within the group. Four taxa that were formerly included in this complex are recognized: P. pallida, P. suberosa subsp. suberosa, P. suberosa subsp. litoralis, and P. tridactylites. On the basis of molecular and morphological data, three species from the P. coriacea complex are recognized: P. coriacea, P. sexocellata, and P. megacoriacea. A key, detailed descriptions, distribution maps, and illustrations are included in the revision. Pollination, dispersal, and herbivory of the group are reviewed. The distribution and ecology of the species within the supersection are also discussed.

  8. Raios gama na sobrevivência de plantas de maracujazeiro amarelo inoculadas com Fusarium oxysporum f sp. passiflorae

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    Patrícia Silva Flores

    2014-04-01

    Full Text Available A murcha de Fusarium ou fusariose ocorre em diversas regiões produtoras de maracujá amarelo e tem ocasionado grandes danos devido à morte das plantas. A mutagênese associada à seleção in vitro utilizando fitotoxinas possibilita a aplicação de uma pressão de seleção sobre um grande número de propágulos e, assim, pode direcionar a seleção dos mutantes específicos. Neste trabalho, foi analisado o efeito de raios gama sobre a sobrevivência de plantas de maracujazeiro amarelo inoculados com F. oxysporum f. sp. passiflorae. Brotações foliares provenientes de segmentos caulinares de P. edulis irradiados a 20Gy foram submetidas a dois ciclos de seleção em meio de cultura suplementado com o filtrado da cultura fúngica (40% e 50% de filtrado. As plantas selecionadas foram inoculadas com a suspensão de conídio em casa de vegetação e após, transferidas para o campo em local com histórico da doença. Ao final da etapa de seleção in vitro, sobreviveram 17,05% das plantas irradiadas e nenhuma planta do tratamento testemunha. A inoculação com a suspensão de conídio não resultou em diferenças significativas na sobrevivência das plantas irradiadas e não irradiadas. No entanto, em condições de campo, foi confirmado o efeito da radiação no aumento da sobrevivência das plantas, sendo verificada a sobrevivência de 77,78% das plantas irradiadas e a morte de todas as plantas do tratamento testemunha.

  9. RESÍDUOS ORGÂNICOS NO CONTROLE DE Fusarium oxysporum f. sp. passiflorae EM MARACUJAZEIRO AMARELO

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    Renato Bernardes FERREIRA

    2015-07-01

    Full Text Available Neste trabalho, os resíduos orgânicos de folhas de eucalipto, torta de babaçu e casca de mandioca foram avaliados em diferentes concentrações, in vitro e in vivo no controle de F. oxysporum f. sp. passiflorae, agente causador da fusariose no maracujazeiro amarelo. Os extratos aquosos desses resíduos foram testados quanto à inibição do crescimento micelial e os efeitos no controle da doença em casa de vegetação. Foi confirmada a patogenicidade dos isolados testados, comprovando-se a fusariose em maracujazeiro amarelo in vivo. No teste in vitro o extrato de torta de babaçu obteve inibição significativa a 6 % e os extratos de folhas de eucalipto e casca de mandioca a 10 %. No experimento in vivo os resíduos de torta de babaçu e casca de mandioca demonstraram potencial eficiência no controle da fusariose nas concentrações de 60 g.Kg-1 e 80g.Kg-1, respectivamente. Já no resíduo de folhas de eucalipto não houve diferença significativa ao desenvolvimento da murcha do fusário no maracujazeiro em casa de vegetação. Assim comprovou-se a eficiência do uso do resíduo de torta de babaçu e mandioca no controle da fusariose em maracujazeiro.

  10. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.

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    Khoshgozaran-Abras, S; Azizi, M H; Bagheripoor-Fallah, N; Khodamoradi, A

    2014-10-01

    The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.

  11. Isolation of C-glycosylflavonoids with α-glucosidase inhibitory activity from Passiflora bogotensis Benth by gradient high-speed counter-current chromatography.

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    Costa, Geison Modesti; Cárdenas, Paola Andrea; Gazola, Andressa Córneo; Aragón, Diana Marcela; Castellanos, Leonardo; Reginatto, Flávio Henrique; Ramos, Freddy Alejandro; Schenkel, Eloir Paulo

    2015-05-15

    In this study, we applied a gradient High-Speed Counter-Current Chromatography (HSCCC) method that allowed, by direct injection of an aqueous crude extract of the leaves of Passiflora bogotensis, the successful isolation of six flavonoids in a single run, with purity of each compound higher than 81%. This separation enabled the isolation of two new flavonoid glycosides, apigenin-6-C-α-l-rhamnopyranosyl-(1→2)-(6″-O-acetyl)-β-d-glucopyranoside (2) and luteolin-6-C-α-l-rhamnopyranosyl-(1→2)-(6″-O-acetyl)-β-d-glucopyranoside (4), and four known ones, isovitexin (1), isoorientin (3), isovitexin-2″-O-rhamnoside (5) and isoorientin-2″-O-rhamnoside (6). The structures of the isolated compounds were identified by HPLC-DAD, LC-MS, (1)H and (13)C NMR and comparison with literature data. The inhibitory activities of all of these compounds were evaluated in vitro on α-glucosidase from S. cerevisiae, and the IC50 was determinate. This is the first study concerning the chemical composition and biological activity of Passiflora bogotensis.

  12. Comparative central effects of the aqueous leaf extract of two populations of Passiflora edulis

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    Adriana S.F.S.J. Ayres

    2015-10-01

    Full Text Available ABSTRACTPassiflora edulis Sims, Passifloraceae, has been used in Brazilian traditional folk medicine to the treatment of anxiety and insomnia. P. edulis is commonly known for its economic interests in Brazil. This species exhibits significant variability in the fruit rind color, then two subpopulations has been described (P. edulis fo. flavicarpa O. Deg. (PEF; P. edulis fo. edulis (PEE. This study compared phytochemical profile and biological actions of aqueous leaf extract of PEE and PEF. HPLC analysis showed marked distinct chromatograms to the P. edulisvarieties. However, in both extracts the major compounds observed were flavonoids C-glycosides. Behavioral studies showed that PEE (300 mg/kg, p.o. and PEF (100 and 300 mg/kg, p.o. reduced anxiety in the elevated plus maze test. PEE (300 and 1000 mg/kg, p.o. and PEF (1000 mg/kg, p.o. also induced antidepressant-like actions in the forced swimming test. PEE 1000 mg/kg significantly reduced distance moved, thus suggesting sedation. No alterations in sleeping time were observed with PEE and PEF extracts. In conclusion, despite the similarities between the biological actions observed for both P. edulis varieties, quite different phytochemical profile was herein reported. These data suggest that the anxiolytic and antidepressant actions are not due to a specific phytochemical component.

  13. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

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    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  14. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

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    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  15. Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

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    Ogunsina, B S; Radha, C; Indrani, D

    2011-03-01

    The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

  16. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

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    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  17. Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae

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    Mirić Katarina V.

    2008-01-01

    Full Text Available This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.

  18. A BIODEGRADABLE FILM FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS AND DURIAN (DURIO ZIBETHINUS SEED FLOURS

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    Diah S. Retnowati

    2016-02-01

    Full Text Available The jackfruit (Artocarpus heterophyllus and durian (Durio zibethinus seeds contain high portion of amylose, which makes them potential materials for biodegradable films. The objective of this study is to develop biodegradable films composed of jackfruit and durian seed flours and glycerol as plasticizer. The films were prepared by dispersing flours in water, adding glycerol, heating the mixture, casting the solution on an acrylic plate, and drying the films at 50 ºC for 20 hours. Glycerol contributes to the flexibility of the film, while reduces the strength of the film. The Young’s modulus, tensile strength, and elongation at break increase as the ratio of jackfruit to durian seed flour increases. The films made from jackfruit and durian seed flours in this work are stronger than the film made from rice flour obtained by other researcher. Therefore, jackfruit and durian seed flours are potential raw material for biodegradable films.

  19. Preparation of Desirable Porous Cell Structure Polylactide/Wood Flour Composite Foams Assisted by Chain Extender

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    Youyong Wang

    2017-08-01

    Full Text Available Polylactide (PLA/wood flour composite foam were prepared through a batch foaming process. The effect of the chain extender on the crystallization behavior and dynamic rheological properties of the PLA/wood flour composites were investigated as well as the crystal structure and cell morphology of the composite foams. The incorporation of the chain extender enhanced the complex viscosity and storage modulus of PLA/wood flour composites, indicating the improved melt elasticity. The chain extender also led to a decreased crystallization rate and final crystallinity of PLA/wood flour composites. With an increasing chain extender content, a finer and more uniform cell structure was formed, and the expansion ratio of PLA/wood flour composite foams was much higher than without the chain extender. Compared to the unfoamed composites, the crystallinity of the foamed PLA/wood flour composites was improved and the crystal was loosely packed. However, the new crystalline form was not evident.

  20. Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals.

    Science.gov (United States)

    Cattaneo, F; Costamagna, M S; Zampini, I C; Sayago, J; Alberto, M R; Chamorro, V; Pazos, A; Thomas-Valdés, S; Schmeda-Hirschmann, G; Isla, M I

    2016-10-01

    The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150±20mg GAE/100g flour) and carotenoids (10.55±0.05mg β-CE/100g flour) compounds were the dominant compounds. The main identified constituents in the polyphenolic extracts were C- glycosyl flavones, including schaftoside, isoschaftoside, vicenin II, vitexin and isovitexin. The extract enriched in polyphenolic compounds exhibited ABTS(+) reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. According to our results, the P. alba cotyledon flour could be considered as a new alternative in the formulation of functional foods or food supplements.

  1. Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method

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    Anita Akiko Takahashi

    2015-09-01

    Full Text Available AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp. For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of th