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This study performed the phytochemical screening and bioactivity of Celosia argentea leaves. The phytochemical profile of hexane (Hex), ethyl acetate (AcOEt) and methanolic (MeOH) extracts of C. argentea leaves was observed by Thin Layer Chromatography and spectrophotometric analysis. In the susceptibility test, the disk-diffusion technique was performed. Minimum Inhibitory Concentration (MIC) was assessed by microdilution. Minimum Microbic Concentration (MMC) was determined in the extracts which presented MIC. Antioxidant activities were measured using 2,2-diphenyl-1-picril-hidrazil (DPPH), determination of reducing power and total antioxidant capacity (TAC). The results showed a higher content of phenolic compounds (252.02 ± 0.02 mg GAE/g) in the extract AcOEt, and of tannins (103.72 ± 0.004 mg/EAT/g) in MeOH; this was effective against Micrococcus luteus (inhibition of 24.7 ± 0.6 mm). MIC and CMM of the AcOEt for M. luteus were 0.06 and 0.25 mg/mL, respectively. The MeOH extract eliminated 70.4 ± 0.03% of DPPH radical, whereas AcOEt had greater reducing power (289.23 ± 0.05 mg AA/g) and TAC at a concentration of 250 µg/mL (89.6%). This study revealed that C. argentea has phytochemicals with bactericidal and fungicidal potential, in addition to elevated antioxidant power. Key words: antimicrobial, antioxidant, bioactivity.

Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod. The seeds represent an agroindustrial byproduct with broad technological and nutritional potential, with some applications already tested and widespread in the food and environmental sector. The high sugar content associated with the high levels of nitrogen in the mesquite tree pods favours the biochemical processes and enables the production technology of alcohol, spirits, liquor, wine, honey, enzymes, acids, gums, vinegar, sugars and even a substitute drink for coffee. In some Andean countries, other beverages such as lodge, chicha, etole and algarobina (a type of stomach and aphrodisiac fortifier), flour, biscuit and cookies are made. The physicochemical characteristics of the hamburger should contain a maximum fat content of 23.0%, a minimum of 15% protein, 3% total carbohydrates and calcium content (maximum dry basis) 0,1% in raw hamburger and 0.45% cooked hamburger. Conclusion: The use of resources to reduce the disadvantages related to the addition of fibre in meat products should be studied in order to obtain the benefits of this addition without compromising the acceptability and quality of the final product, besides allowing a greater addition of mesquite seed in order to achieve the requirements for a functional product.

Tannases are enzymes that hydrolyze hydrolyzable tannin molecules. Its use in food helps to remove the undesirable effects of tannins. The objective of the present work was to produce and apply Aspergillus niger URM 7131 tannase in an in vitro test of monogastric animals digestion. The enzymatic production occurred under submerged fermentation. After this period, the crude enzyme extract underwent partial purification by means of ultrafiltration membranes. The enzymatic activity and protein content were evaluated. After partial purification, the effect of pH and temperature on enzyme activity and stability was verified, and then the in vitro digestion test was applied. In partial purification it was possible to obtain a purification factor of 3.8. The tannase showed an optimum at 40ºC, was stable between 30 to 60 ºC, retaining between 67.1 to 100%. It had its optimal activity at pH 4, being also more stable at this pH after 180 minutes. Tannase retained 159.34% after total simulation in vitro digestion. These results suggest that the enzyme can be used as an additive to animal feed. There is a need for further in vivo studies to verify the catalytic efficiency of the tannase obtained from A. niger URM7131.

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