Unraveling the accumulation and localization of selenium and barium in Brazil nuts using spectroanalytical techniques

Objetivou-se revisar e propor o protocolo de viabilidade das sementes da Bertholletia excelsa pelo teste de tetrazólio. Sementes oriundas de plantio comercial propagado por enxertia com 16 anos de idade implantadas na Fazenda Iracema em Cláudia, MT, foram destegumentadas e cortadas longitudinalmente, depois foram hidratadas em água por imersão direta (ID) e papel toalha Germitest® (PG) por 24 e 48 h e embebidas nas concentrações de 0,1 e 0,5% do sal de tetrazólio por 12 e 24 h no escuro à 30 °C. O delineamento experimental foi completamente randomizado em fatorial 2 x 2 x 2 x 2 (forma de embebição x tempo em embebição x tempo em solução de tetrazólio x concentração da solução de tetrazólio) com quatro repetições de 8 sementes. O teste de tetrazólio foi eficiente para colorir e identificar as sementes viáveis e inviáveis. A avaliação da viabilidade das sementes da B. excelsa destegumentadas e partidas ao meio foi melhor na condição de embebição com imersão direta em água por 24 h e concentração de 0,5% do sal tetrazólio por 24 h à 30 °C e embebição em papel toalha Germitest® por 24 h e concentração de 0,5% do sal tetrazólio por 12 h à 30 °C.Palavras-chave: Bertholletia excelsa Humb. Bonpl; potencial fisiológico; sementes florestais; recalcitrância. VIABILITY OF BRAZIL NUTS SEEDS BY TETRAZOLIUM TEST ABSTRACT: The objective was to review and propose the protocol of viability of Bertholletia excelsa seeds by tetrazolium test. Seeds from the commercial planting propagated by grafting with 16-year-old implanted at Fazenda Iracema in Cláudia, MT, were undegumented and cut longitudinally, then hydrated in water by direct immersion (ID) and Germitest® paper towel (PG) for 24 and 48 h and soaked in concentrations of 0.1 and 0.5% of tetrazolium salt for 12 and 24 h in the dark at 30 ° C. The experimental design was completely randomized in a factorial design 2 x 2 x 2 x 2 (soaking form x soaking time x time in tetrazolium solution x tetrazolium solution concentration) with four replications of 8 seeds. The tetrazolium test was efficient to color and identify viable and unviable seeds. The evaluation of viability of detegumented and cut longitudinally B. excelsa seeds was better in: direct soaking in water for 24 h and concentration of 0.5% of tetrazolium salt for 24 h at 30 ° C and soaking in Germitest® paper towels for 24 h and a concentration of 0.5% of the tetrazolium salt for 12 h at 30 ° C.Keywords: Bertholletia excelsa Humb. Bonpl; physiological potential; forest seeds; recalcitrance.

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Sorption isotherms of Brazil nuts

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v23n10p776-781 ◽

2019 ◽

Vol 23 (10) ◽

pp. 776-781 ◽

Cited By ~ 2

Author(s):

Fernando M. Botelho ◽

Nilso J. Boschiroli Neto ◽

Silvia de C. C. Botelho ◽

Gabriel H. H. de Oliveira ◽

Michele R. Hauth

Keyword(s):

Moisture Content ◽

Equilibrium Moisture Content ◽

Water Activity ◽

Sorption Isotherms ◽

Static Method ◽

Acid Solutions ◽

Brazil Nut ◽

Brazil Nuts ◽

Abstract Knowledge ◽

Sorption Phenomenon

ABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.).

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Cereal bar with cassava bagasse: chemical composition and sensory acceptance

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v7n2.3520 ◽

2016 ◽

Vol 7 (2) ◽

pp. 42

Author(s):

Aparecida De Fátima Oliveira Silva ◽

Leila Maria Girondi ◽

Suellen Jensen Klososki ◽

Tatiana Colombo Pimentel ◽

Carlos Eduardo Barão

Keyword(s):

Chemical Composition ◽

Low Cost ◽

Good Alternative ◽

Production Costs ◽

Raw Material ◽

Brazil Nuts ◽

Sensory Acceptance ◽

Cassava Bagasse ◽

Hedonic Scale ◽

Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

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