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The extracts of three different medicinal plants –Calendula officinalis L., Maytenus ilicifolia Martius ex Reissek and Cymbopogon citratus (DC) Stapf – obtained with 70% and 95% v/v ethanol had their antimicrobial activity tested against five pathogenic microorganisms. A quantitative analysis of total phenols, flavonoids and mineral species was performed on the extracts using UV‐vis spectroscopy and atomic absorption spectroscopy. Klebsiella pneumoniae showed the greatest sensibility to the extracts tested. The mineral content of the medicinal herbs varied according to the type of plant (Cu = not detected to 10.90; Zn = 0.85 to 10.04; Na = 24.94 to 153.62; Al = 90.04 to 420.39; Mg = 9.62 to 1,129.15; Ca = 7.15 to 167.27 and K = 913.85 to 9,578.94 µg/g); however, the concentration of heavy elements (Pb, Cd and Cr) was null in the extracts. The concentrations of flavonoids ranged from 13.55 to 41.54 mg/g and 92.35 to 518.28 mg/g for phenolic acids. PRACTICAL APPLICATIONS The use of plants with pharmacological activities has increased significantly because of their functional properties in the diet for the promotion of human health and antimicrobial effects. Moreover, medicinal herbs play an important role in public health, especially in developing countries. In Brazil, the use of plant extracts in the treatment of certain diseases is very common. This habit can be explained, at least in part, by the belief that herbs with therapeutic effects do not have toxic effects on the organism. In this paper, ethanolic extracts of three medicinal plants, widely cultivated and used by the population of Brazil and worldwide, had their levels of metals ions and total phenolic compounds determined. Antimicrobial activity of the extracts was evaluated against foodborne pathogens or food spoilage organisms or clinically isolates microorganisms.

The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.