No abstract

Plants have long been used in traditional medicine to treat illnesses. Nevertheless, their chemical diversity requires studies to establish the extract dosage and its safe use. Pseudobombax parvifolium, an endemic species of the Brazilian Caatinga biome, is commonly used in folk medicine, due to its anti-inflammatory properties related to cellular oxidative stress; however, its biological properties have scarcely been studied. In this study, we chemically characterized the P. parvifolium hydroalcoholic bark extract (EBHE) and evaluated its cytotoxic, mutagenic, and preclinical aspects, as well as its antioxidant effect. Our phytochemical analysis revealed a significative total polyphenol content and identified loliolide for the first time in this species. Cytotoxicity, mutagenicity, and acute oral and repeated dose indicated no toxic effects on cell culture, Drosophila melanogaster, and Wistar rat exposure to different EBHE concentrations, respectively. Furthermore, we observed a significant decrease in lipid peroxidation and a mild hypoglycemic and hypolipidemic effect with repeated oral dosing of EBHE. Although there were no significant changes in glutathione content, we did observe a significant increase in superoxide dismutase at a dose of 400 mg/kg and in glutathione peroxidase at doses of 100, 200, and 400 mg/kg. These findings suggest that EBHE has potential as a source of bioactive molecules, and it can be used safely in traditional medicine and in the development of herbal medicines for application in the public health system.

A carne bovina é uma excelente fonte de nutrientes, sendo utilizada constantemente na alimentação. Entre seus derivados, a carne moída tem destaque por ser um produto de baixo custo, contudo, esse alimento constitui um ótimo meio de cultura devido a fatores que favorecem a multiplicação de microrganismos que podem causar infecções. Assim, o presente estudo teve como objetivo analisar a qualidade microbiológica da carne moída comercializada na cidade de Natal-RN. Foram escolhidos quatro estabelecimentos comerciais, sendo dois supermercados e dois mercados públicos da região. Em cada local foram coletadas cinco amostras do produto pesando 200g cada. Foram realizadas as contagens de coliformes totais e termotolerantes; contagem padrão em placas de estafilococos coagulase positiva e pesquisa de Salmonella spp. Os resultados obtidos indicaram que a média de contaminação das amostras por coliformes a 35°C foi de 80%, seguida por 50% de ECP, 40% de coliformes termotolerantes e ausência de Salmonella spp. nas análises realizadas. Com base nos padrões microbiológicos vigentes (RDC nº12, de 12 de janeiro de 2001, ANvIsA), o produto necessita de melhor controle higiênico-sanitário, fazendo-se necessário o uso de boas práticas de manipulação nos estabelecimentos, a fim de evitar riscos à saúde do consumidor.

Nowadays, one of the main objectives of biotechnological development of new products is linked to processes and methods improvement. In this sense, the aim of this work is to promote the sustainable development of the residue obtained from the cashew´s organic reject material aiming at to produce a target flour to be applied as a functional food. In fact, the nutritional composition of the cashew flour showed an important food profile related to fibers and carbohydrates. In relation to the prepared food as a simple possibility, cookies were produced, and its sensorial characteristics were carried out in individual booths, with 100 non trained evaluators. The results showed that the cookies demonstrated a satisfactory acceptance profile in several analyzed attributes. Concerning to the microbiological analysis, nonsignificant presence of microorganisms was detected. So, the processed cashew flour showed to be nutritionally acceptable and together with a good sensorial acceptance, can be considered as a suitable biomass to produce a large amount of bakery products.