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-Absorbance at 470 ηm along reaction time of β-carotene/linoleic acid (BCLA) cooxidation of essential oil from Plinia cauliflora leaves in the vegetative, flowering, and fruiting phases (1.0 mg/mL); positive control = trolox; negative control = reaction without antioxidant.
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Plantas como Plinia cauliflora, uma árvore nativa do Brasil, podem ser uma fonte natural de antioxidantes mais seguros, porém não há estudos sobre os efeitos das fases de desenvolvimento da planta sobre os óleos essenciais (OE) ou a atividade antioxidante. Objetivo: avaliar a atividade antioxidante, a composição química e a produção de óleo essenci...
Context in source publication
Context 1
... the leaves from the flowering stage, this reduction was from 0.45 to 0.13 after 60 min, and in the leaves from the fruiting stage, the decrease was from 0.45 to 0.10 in 60 min. Therefore, P. cauliflora essential oil obtained from leaves in the vegetative stage had greater antioxidant activity by BCLA method (Figure 4). -Absorbance at 470 ηm along reaction time of β-carotene/linoleic acid (BCLA) cooxidation of essential oil from Plinia cauliflora leaves in the vegetative, flowering, and fruiting phases (1.0 mg/mL); positive control = trolox; negative control = reaction without antioxidant. ...
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... A jabuticabeira tem despertado interesse em outras esferas produtivas, além da indústria alimentícia, como a farmacêutica e a cosmética, pois seus frutos possuem propriedades nutracêuticas, fibras insolúveis, vitaminas, sais minerais e antocianinas (Ascheri et al., 2006). É possível extrair óleo essencial das folhas, o que poderia agregar mais valor à produção de jabuticaba no Brasil (Tedesco et al., 2020), sendo mais uma alternativa e incentivo para a produção de mudas desta espécie e a formação de plantios comerciais em maior escala. ...
O objetivo do presente trabalho foi avaliar a influência da temperatura e do tamanho da semente na germinação de Plinia peruviana. As sementes foram classificadas em três tamanhos: pequenas (≤ 0,6 cm de diâmetro), médias (0,6 - 1,0 cm) e grandes (≥ 1,5 cm), sendo semeadas em caixas plásticas contendo como substrato vermiculita e Plantimax® (1:1). As caixas foram distribuídas em duas condições de temperatura: ambiente (22 ºC ± 2) e estufa (30 ºC ± 2). O experimento foi conduzido em delineamento inteiramente casualizado. Após 45 dias, avaliou-se a germinação (%), índice de velocidade de germinação (IVG), tempo médio de germinação (TMG), velocidade média de germinação (VMG), número de folhas por plântula (NF), altura da parte aérea das plântulas (APA) e comprimento da maior raiz (CMR). As maiores médias em todas as variáveis foram obtidas com sementes grandes, exceto para TMG. A temperatura de 30 °C ± 2 ocasionou maior IVG, TMG e VMG. Sementes grandes resultaram em mudas de melhor qualidade e quando colocadas para germinar em estufa originaram plântulas com maior NF, APA e CMR. As temperaturas mais elevadas de germinação promovem o desenvolvimento mais rápido de Plinia peruviana.
... Koul et al. (2008) alerted that the use of synthetic fungicide could develop resistant fungal strains and recommended essential oil of biological base to be used as fungicides, boosting the search for plant antimicrobials (Anyanwu & Okoye, 2017). Sivakumar & Bautista-Baños (2014) recommended the utilization of essential oils to preserve food; Burt (2004) advise concentrations from 0.1 to 6% of essential oils to preserve food and as aromatizing agents which are also generally considered safe (GRAS) (Burt, 2004;Sivakumar & Bautista-Baños, 2014;Tedesco et al., 2020). Therefore, essential oils are considered promising for food preservation because they present antimicrobial and antioxidant activity (Bouhdid et al., 2010). ...
Microorganism control in food has been a challenge due to the legislation restrictions of each country and the increase in the demand for food without chemical preservatives. Plant essential oils have antimicrobial action and are promising for the use in the food industry. Our study aimed to evaluate the chemical composition and the antimicrobial effect of Schinus terebinthifolius Raddi fruit essential oil on minas frescal cheese. The essential oil was extracted by hydrodistillation, and the chemical compounds were identified by gas chromatography coupled to mass spectrometry. The major identified compounds were hydrocarbon monoterpenes (57.0%), mainly: α-pinene (22.2%), limonene (17.0%), carvone (10.2%) and β-phellandrene (7.9%). The cheese was produced, the main microorganisms were isolated, and the minimum inhibitory concentration was determined through broth microdilution test. The cheese samples were soaked. The pink pepper fruit essential oil was added to the cheese samples at the concentration of 20000 μL/mL superficially or to the micelle. S. terebinthifolius fruit essential oil was efficient to control minas frescal cheese microorganisms mainly when applied by superficial addition. The essential oil is a potential source of studies to develop applications for the control of microorganisms in cheese such as minas frescal. Further studies may exploit the impact of the essential oil in minas frescal cheese acceptability.
