Caryocar brasiliense Cambess. Pulp Oil Supplementation Reduces Total Cholesterol, LDL-c, and Non-HDL-c in Animals

The fruit of Caryocar brasiliense Cambess. is a source of oil with active compounds that are protective to the organism. In our work, we analyzed the physicochemical characteristics and evaluated the effects of supplementation with C. brasiliense oil in an animal model. We characterized the oil by indices of quality and identity, optical techniques of absorption spectroscopy in the UV–Vis region and fluorescence, and thermogravimetry/derived thermogravimetry (TG/DTG). For the animal experiment, we utilized mice (Mus musculus) supplemented with lipidic source in different dosages. The results demonstrated that C. brasiliense oil is an alternative source for human consumption and presents excellent oxidative stability. Primarily, it exhibited oleic MFA (53.56%) and palmitic SFA (37.78%). The oil level of tocopherols and tocotrienols was superior to the carotenoids. The supplementation with C. brasiliense oil reduced the levels of total cholesterol, LDL-c, and non-HDL-c. Regarding visceral fats and adiposity index, the treatment synergically supplemented with olive oil and C. brasiliense oil (OO + CO) obtained the best result. Therefore, C. brasiliense oil is a high quality product for consumption. Its supplementation promotes beneficial effects mainly on the lipidic profile.

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Traditional knowledge and uses of the Caryocar brasiliense Cambess. (Pequi) by “quilombolas” of Minas Gerais, Brazil: subsidies for sustainable management

Brazilian Journal of Biology ◽

10.1590/1519-6984.22914 ◽

2016 ◽

Vol 76 (2) ◽

pp. 511-519 ◽

Cited By ~ 10

Author(s):

L. C. L. Pinto ◽

L. M. O. Morais ◽

A. Q. Guimarães ◽

E. D. Almada ◽

P. M. Barbosa ◽

...

Keyword(s):

Participant Observation ◽

Minas Gerais ◽

Structured Interviews ◽

Alternative Source ◽

Soap Production ◽

Community Data ◽

Caryocar Brasiliense ◽

Ecological Importance ◽

Support Of Research ◽

Caryocar Brasiliense Cambess

Abstract Local knowledge of biodiversity has been applied in support of research focused on utilizing and management of natural resources and promotion of conservation. Among these resources, Pequi (Caryocar brasiliense Cambess.) is important as a source of income and food for communities living in the Cerrado biome. In Pontinha, a “quilombola” community, which is located in the central region of State of Minas Gerais, Brazil, an ethnoecological study about Pequi was conducted to support initiatives for generating income for this community. Data were collected through semi-structured interviews, participant observation, and crossing. The most relevant uses of Pequi were family food (97%), soap production (67%), oil production (37%), medical treatments (17%), and trade (3%). Bees were the floral visitors with the highest Salience Index (S=0.639). Among frugivores that feed on unfallen fruits, birds showed a higher Salience (S=0.359) and among frugivores who use fallen fruits insects were the most important (S=0.574). Borers (folivorous caterpillars) that attack trunks and roots were the most common pests cited. According to the respondents, young individuals of Pequi are the most affected by fire due to their smaller size and thinner bark. Recognition of the cultural and ecological importance of Pequi has mobilized the community, which has shown interest in incorporating this species as an alternative source of income.

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Fungal Community and Physicochemical Profiles of Ripened Cheeses

10.21203/rs.3.rs-381734/v1 ◽

2021 ◽

Author(s):

Michele Aragão ◽

Suzana Evangelista ◽

Fabiana Passamani ◽

João Pedro Guimarães ◽

Luiz Abreu ◽

...

Keyword(s):

Amplicon Sequencing ◽

Physicochemical Characteristics ◽

Geotrichum Candidum ◽

Physicochemical Analysis ◽

Laser Desorption Ionization ◽

Ionization Time ◽

Future Studies ◽

Cheese Ripening ◽

Quality Product ◽

High Quality Product

Abstract Ripened cheeses are traditionally produced and consumed worldwide. Canastra’s Minas artisanal cheese (QMA) is a protected geographical indication (PGI) traditional ripened cheeses. The influence of fungi on the cheese ripening process is of great importance. This study aimed to apply culture-dependent and -independent methods to determine the mycobiota of QMA produced in the Canastra region, as well as to determine its physicochemical characteristics. Samples from different producers were collected in the cities of São Roque de Minas and Piumhi (MG). Illumina-based amplicon sequencing, and Matrix Assisted Laser Desorption Ionization Time-of-Flight - (MALDI-TOF) Mass Spectrometry (MS) methods were used. The physicochemical analysis showed that the QMA had a moisture content between 18.24% and 21%, fat content between 20.5% and 40%, sodium chloride percentage around 0.9%, and pH of 5.5 to 5.3. The population of fungi ranged between 6.3 and 8 log CFU/g. Fusarium sp., Geotrichum candidum, Paecilomyces sp., Trichosporon coremiiforme, Candida catenulata, Aspergillus sp., Trichosporon japonicum, A. oryzae, Kluyveromyces, Torulaspora, and Debaryomyces were the most prevalent fungi. A. ochraceus potentially mycotoxin-producing was detected. Promising species that can contribute to the product quality were identified as Geotrichum candidum and Candida catenulate. However, future studies should evaluate the ability of A. ochraceus to produce mycotoxin in cheese, as well as control the growth of certain species of fungi during ripening, resulting in a safe and high quality product.

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Toxicological studies on the Eugenia dysenterica DC and Caryocar brasiliense Cambess leaves in rats

Planta Medica ◽

10.1055/s-0030-1264941 ◽

2010 ◽

Vol 76 (12) ◽

Cited By ~ 2

Author(s):

F Elias ◽

T Zils ◽

FGL Aguiar ◽

ELE Barros ◽

ME Molica ◽

...

Keyword(s):

Toxicological Studies ◽

Caryocar Brasiliense ◽

Eugenia Dysenterica ◽

Caryocar Brasiliense Cambess

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Conservation and value of local livestock breeds: usefulness of niche products and/or adaptation to specific environments

Animal Genetic Resources Information ◽

10.1017/s1014233900005538 ◽

2005 ◽

Vol 36 ◽

pp. 21-31 ◽

Cited By ~ 22

Author(s):

E. Verrier ◽

M. Tixier-Boichard ◽

R. Bernigaud ◽

M. Naves

Keyword(s):

Public Policy ◽

Genetic Resources ◽

High Quality ◽

Mountain Areas ◽

Chicken Breed ◽

Animal Genetic Resources ◽

Protected Designation Of Origin ◽

Quality Product ◽

High Quality Product

SummaryTwo cases of livestock production involving French local breeds are analysed. The first shows how a high quality product under AOC (Protected Designation of Origin — PDO) has been defined for the Bresse chicken breed, formely kept by fancy breeders. The second shows the role of the local cattle breeds Abondance and Tarentaise in both the use of mountain areas and the development of PDO products. How to consider such values in a public policy dealing with farm animal genetic resources is discussed.

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Study on the Articulated Finger Based on Pneumatic Soft Joint

International Journal of Fluid Power ◽

10.13052/ijfp1439-9776.2226 ◽

2021 ◽

Author(s):

Kai Shi ◽

Huayi Zheng ◽

Jun Li ◽

Gang Bao

Keyword(s):

Basic Structure ◽

High Modulus ◽

Piecewise Constant ◽

Quality Product ◽

Aramid Fabric ◽

Human Finger ◽

Gripping Force ◽

High Quality Product ◽

Dextrous Hands ◽

Soft Finger

This article described a novel pneumatic soft joint used to make articulated soft fingers. This soft joint was designed by improving the basic structure of the fast pneumatic network. The joint was made of high modulus E630 silicon, which can increase the reverse exhaust speed through its high structural elasticity. Aramid fabric was used to restrain the non-working direction of joints to reduce ineffective expansion, thereby reducing air consumption. The kinematics and statics model of the joint was established by the piecewise constant curvature (PCC) method, and the model was proved to be effective. The silicone staging pouring process was used in the manufacture of joints and fingers, which can achieve high-quality product rates. A soft finger actuator composed of three soft joints was designed and manufactured, whose length was 1.3 times the human finger. The finger can nimbly achieve the target motion, and the gripping force of the fingertip can reach 7.1N. The articulated soft finger actuator has applications in soft dextrous hands and soft gripper.

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Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies

Scientia Agricola ◽

10.1590/s0103-90162003000300015 ◽

2003 ◽

Vol 60 (3) ◽

pp. 511-517 ◽

Cited By ~ 9

Author(s):

Marília Oetterer ◽

Sérgio Daniel Perujo ◽

Cláudio Rosa Gallo ◽

Lia Ferraz de Arruda ◽

Ricardo Borghesi ◽

...

Keyword(s):

Dry Matter ◽

Fermentation Process ◽

Total Volatile ◽

Salmonella Spp ◽

Fermented Fish ◽

Quality Product ◽

Microbiological Control ◽

Sensory Analyses ◽

And Staphylococcus Aureus ◽

High Quality Product

Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w) were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.

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Entomofauna Associada ao Pequizeiro (Caryocar brasiliense Cambess) na Serra da Bandeira, Barreiras, Bahia

Revista Brasileira de Zoociências ◽

10.34019/2596-3325.2018.v19.24733 ◽

2018 ◽

Vol 19 (3) ◽

Author(s):

Adriana Gonçalves Barbosa ◽

Greice Ayra Franco-Assis

Keyword(s):

Caryocar Brasiliense ◽

Caryocar Brasiliense Cambess

Na ausência de informações sobre a interação entre insetos e pequizeiro na região Oeste da Bahia, o objetivo do presente estudo foi identificar a composição da entomofauna associada ao pequizeiro (C. brasiliense) em duas áreas com diferentes níveis de perturbação antrópica, na Serra da Bandeira, Barreiras, Bahia, bem como verificar se a fenologia da planta tem influência sob os insetos associados. Para isso, foram selecionados 20 pequizeiros, distribuídos entre duas áreas, preservada (A) e de borda (B). Os insetos foram amostrados mensalmente, de dezembro de 2015 a dezembro de 2016, utilizando como metodologia o guarda-chuva entomológico e o aspirador entomológico. A entomofauna foi identificada ao nível taxonômico de família e utilizou-se os índices de constância e percentual da abundância em sua análise. De maneira complementar, observou-se as fenofases da planta. No que concerne a análise dos dados da fenologia, se utilizou os índices de atividade, percentual de intensidade de Fournier, frequência e duração. No que se refere à fenologia, o C. brasiliense apresentou, nas duas áreas de estudo, padrões semelhantes nas fenofases vegetativas, enquanto diferenciavam suas características nas fenofases reprodutivas. Com relação à entomofauna, foram coletados 1860 insetos, sendo 785 indivíduos encontrados na área A e 1075 na área B. Quando se trata de diversidade, na área A, foram coletadas 22 famílias, enquanto a área B obteve 23 famílias. Portanto, ocorreram divergências tanto nos aspectos fenológicos (floração e frutificação) quanto na composição da entomofauna entre a área A e B, sendo que a fase reprodutiva do pequizeiro diferiu entre os anos (2015/2016), intercalando períodos de frutificação mais e menos produtivos. Os resultados da entomofauna demonstraram correlação com as fenofases do C. brasiliense na Serra da Bandeira. Dentre eles, a família mais representativa foi Formicidae, ao passo que alguns táxons, tais como Alleculidae, Erotylidae, Meloidae, Muscidae, Cercopidae, Pyrrhocoridae, Proscopiidae, Romaleidae, Stenopelmatidae e Tettigoniidae não predominaram.

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Vermicomposting—Facts, Benefits and Knowledge Gaps

Agronomy ◽

10.3390/agronomy11101952 ◽

2021 ◽

Vol 11 (10) ◽

pp. 1952

Author(s):

Ana Vuković ◽

Mirna Velki ◽

Sandra Ečimović ◽

Rosemary Vuković ◽

Ivna Štolfa Čamagajevac ◽

...

Keyword(s):

Bacterial Communities ◽

Metal Content ◽

Organic Waste ◽

Plant Pathogens ◽

Product Information ◽

Knowledge Gaps ◽

Factors Affecting ◽

Quality Product ◽

Waste Accumulation ◽

High Quality Product

Industrialization and urbanization have led to an increased accumulation of waste materials that are transformed into a nutrient-rich and high-quality product called vermicompost by the vermicomposting process. Vermicomposting is an ecofriendly and economically favorable biotechnological process that involves the interaction of earthworms and microorganisms. Due to the importance of this process and its great potential in dealing with the consequences of waste accumulation, this review aims to provide key insights as well as highlight knowledge gaps. It is emphasized that there is a great challenge in understanding and clarifying the mechanisms involved in the vermicomposting process. The optimization of the factors affecting the possible application of vermicompost is crucial for obtaining the final product. Information on the composition of bacterial communities, amount of vermicompost, effect on heavy metal content, plant pathogens, diseases and organic waste selection is here recognized as currently the most important issues to be addressed. By answering these knowledge gaps, it is possible to enable wider utilization of vermicompost products.

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