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Search Results: 1 - 10 of 22470 matches for " Jerusa Souza; "
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Amazonian Fruits: An Overview of Nutrients, Calories and Use in Metabolic Disorders  [PDF]
Moacir Couto de Andrade Júnior, Jerusa Souza Andrade
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.517182
Abstract: Amazonian fruits are outstanding in quality. They are consumed as true delicacies of nature by the Brazilian population. Besides their attractive attributes, i.e. appearance, different textures and distinctive flavors, their nutritional value is diversified in the type of calories and the functional food ingredients. In addition to being very palatable, Amazonian fruits provide energy-rich macronutrients (lipids, proteins and carbohydrates), micronutrients (minerals, water-soluble vitamins and fat-soluble vitamins), prebiotics (dietary fibers, especially pectin), bioactive substances (carotenoids and polyphenols), variety in the diet and improvement in the organoleptic properties and digestibility of (mixed) foods. This study first aimed to review concepts applicable to nutritional constituents and caloric contents of Amazonian fruits. It also attempted to clarify the potential use of these fruits in metabolic disorders (i.e. diabetes mellitus and/or obesity). To fulfill these purposes, 12 fruits were chosen for their dietetic significance in the Brazilian Amazonia.
Biochemical Changes of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages  [PDF]
Moacir Couto de Andrade Júnior, Jerusa Souza Andrade, Suely de Souza Costa
Food and Nutrition Sciences (FNS) , 2016, DOI: 10.4236/fns.2016.712111
Abstract: Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissues (peel, pulp and placenta) and ripening stages (green, turning, ripe and fully ripe). The fruits were randomly harvested to investigate sensory aspects (colorimetry, blanching effect, pigments) and biochemical indices (moisture and dry matter, Total Soluble Solids (TSS), pH, Titratable Acidity (TA), TSS/TA ratio, ascorbic acid, Alcohol-Insoluble Solids (AIS), pectinesterase activity and pectin content). The analyses were performed at the laboratory of Instituto Nacional de Pesquisas da Amazonia (INPA), Manaus, Brazil. The blanching process preserved pulp colors at all ripening stages. Chlorophylls were higher in green peels; flavonoids and carotenoids, in fully ripe peels. Anthocyanins were entirely absent. Pulp (turning fruits) showed the highest moisture content (91.05), followed by ripe pulp (90.70) and fully ripe pulp (90.62). Pulp TSS changed little whereas placenta TSS declined and were associated with increased TA and pH reduction (fully ripe fruits). Pulp pH and TA varied little whereas placenta pH was notably low and TA was remarkably high (fully ripe fruits). Pulp TSS/TA ratio showed predominance of TSS while in placenta, there was predominance of organic acids. AIS, precursors of pectin, were stable during ripening. The statistical analysis of dietary fiber content showed one modal value in the AIS. In pulp, pectinesterase activity correlated inversely with pectin content. Cubiu fruits were significant sources of bioactive compounds, e.g. chlorophylls, flavonoids and carotenoids, predominantly in the peel and the pulp; soluble functional fibers, e.g. pectin (g/100 g fresh weight), particularly in the green peel (1.00) and the fully ripe pulp (1.12), and other versatile molecules, e.g. ascorbic acid (mg/100 g fresh weight), especially in the fully ripe peel (32.45) and placenta (24.84) and the turning placenta (21.27). Cubiu fruits are rich in ascorbic acid and should be included in the human diet.
Aproveitamento do camu-camu (Myrciaria dubia) para produ??o de bebida alcoólica fermentada
Maeda, Roberto Nobuyuki;Andrade, Jerusa Souza;
Acta Amazonica , 2003, DOI: 10.1590/S0044-59672003000300014
Abstract: the high levels of ascorbic acid in camu-camu (myrciaria dubia mcvaugh, myrtaceae) have stimulated interest of extractivists, farmers and consumers. this has led to a need to develop adequate technology for it's production on non-flooded land and the industrial use of this fruit. this study had as its main objective to verify if camu-camu is adequate for the production of fermented alcoholic beverages, measuring the effect of blanching the fruit and the incorporation of the fruit peel with the fruit pulp on the nutritional and sensory characteristics of the drink. the fruits were separated into 4 groups, two being blanched (90 oc for 7 minutes). after the pulp was removed, the peels of one group from each blanching treatment were incorporated into the respective pulps and their chemical composition evaluated. after sugar correction of the must, pasteurisation, fermentation (25 days), decanting, pasteurisation (70 oc for 15 minutes), filtering and clarification, the beverages were evaluated as to their chemical composition, sweetened and submitted to sensory analysis. blanching reduced the concentration of ascorbic acid in the pulps (33 %) and the addition of the peel increased the amount of dry matter (39 % in pulp), ascorbic acid (33 % in pulp, 23 % in must and 50 % in drink) and phenolic compounds (50 % in drink). the sensory profile and acceptability suggest that camu-camu is adequate for the production of fermented alcoholic beverages and that the addition of the peel to the pulp contributes positively to it's acceptability (6.7 with versus 6.2 without, of 9 points possible). the beverage had flavour characteristic of the fruit, a orangish-red color and agreeable taste.
Physicochemical changes in cubiu fruits (Solanum sessiliflorum Dunal) at different ripening stages
Andrade Júnior, Moacir Couto de;Andrade, Jerusa Souza;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000049
Abstract: cubiu shrubs (solanum sessiliflorum dunal) have drawn the attention of researchers for their biological versatility (preferential heliophilous or facultative ombrophilous shrubs), their capacity to grow in upland or lowland areas, and the good technological quality of their fruits for the food industry. the aim of this study was to verify physicochemical changes in cubiu fruits during maturation. the fruits were harvested from the experimental station of olericulture of the instituto nacional de pesquisas da amaz?nia (inpa), brazil. the analyses were performed in whole cubiu fruits (peel, pulp, and placenta) at four traditional ripening stages (green, turning, ripe, and fully ripe) for the determination of weight, moisture, total solids, total carotenoids, proteins, lipids, and ash. cubiu fruits showed large weight variation, with amodal distribution. the ripe stage was critical to maintain moisture, and from that stage on, water loss became evident. the lipids increased steadily over the four ripening stages, maintaining, however, insignificant calorie content. total carotenoids, proteins, and ash reached the maximum level at the fully ripe stage. with the exception of weight and moisture, all physicochemical changes exhibited the same general behavior, i.e. they increased as the fruits ripened at the four investigated stages.
Effect of the Harvest Date on the Chemical Composition of Patauá (Oenocarpus bataua Mart.) Fruits from a Forest Reserve in the Brazilian Amazon
Raimundo Silva de Souza,Jerusa Souza Andrade,Suely de Souza Costa
International Journal of Agronomy , 2012, DOI: 10.1155/2012/524075
Abstract: This study aims to evaluate the effect of harvest date on the chemical composition of patauá (Oenocarpus bataua Mart.). Fruits were harvested monthly during the harvest season (June–December, 2009) from native plants in the Adolpho Ducke Forest Reserve located in Manaus, Amazonas, Brazil. The patauá was assessed for pulp yield and chemical composition. Variations in the bunch size, quantity of fruits, chemical constituents and calories occur throughout the season. The pulp yield showed two plateaus, the first from June to September and the second from October to December. The pulp yield was highest in the last three months, the amount of added water equilibrates the total solids and the lipids stood out as the major chemical constituent. At the end of harvest, the patauá became dry and oily and less fibrous. Despite the significant differences, considering that the pulp yield and solids content can be standardized by added water, the entire period of the season may be indicated for the patauá can be periodically collected and considered as a high-energy food for the people of Amazon. 1. Introduction The Amazon has a great diversity of fruit species, and many of them are domesticated and present importance in the primary sector and commerce [1, 2]. Various palms native to Amazonia and other tropical regions of Latin America have been the subject of research and development and require sustainable extractivism [3]. This activity allows the exploitation of products from the forest and of biodiversity valorization [4, 5]. In the Amazon, the fruits of the palm trees such as a?aí (Euterpe oleracea and E. precatoria), bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), inajá (Maximiliana maripa), and patauá (Oenocarpus bataua) have similarities in the process of production, consumption, and consistency of pulps [2]. Before the pulping, all fruits should remain immersed in water slightly tepid to softening of the edible portion. Then, in pulping process is necessary the addition of the water. In the pulper occurs the scraping/pressing of the fruit (the edible portion is released and fragmented) followed by sieving (retention of the seeds and fragments non-crushed) and finally getting the pulp completely homogenized. This highly dense juice is popularly known as pulp or “wine” and consumed, added or not, of the manioc flour, “tapioca” flour, salt, or sugar [4, 5]. The other similarity between them is due to high content of unsaturated fatty acid in buriti, tucum? (Astrocaryum vulgare), inajá, mari (Poraqueiba paraensis), and patauá [6]. The color,
Sele??o de Basidiomycetes da Amaz?nia para produ??o de enzimas de interesse biotecnológico
Souza, Helenires Queiroz de;Oliveira, Luiz Antonio de;Andrade, Jerusa Souza;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000500019
Abstract: mushrooms, edible basidiomycetes, have been extensively used as producers of different substances of economical interest, such as enzymes, antibiotics, vitamins, amino acids, and steroids. the objective of this study is to detect the production of enzymes such as amylases, proteases, cellulases, phenoloxidases and pectinases for lineages of basidiomycetes originating from the amazonian forest. for the production of enzymes, mushrooms were cultivated in a liquid medium with substratum (0,5%), ph adjusted for each enzyme, and incubated at 28 °c, under agitation and 140 rpm for 96 or 120 hours. after this period, the samples were filtered for the separation of the mycelial mass. the filtrates were inoculated in solid medium surface perforated cup-plates of 6 mm diameter, appropriate for the detection of enzymes in petri dishes. the plates were incubated at 28 °c for 24 hours, for observation to reveal enzymatic halos. it was verified the activity of the amylase and protease produced by the mushrooms grown in the liquid medium, with different nutritive sources. it was possible to detect the cellulase and protease production for all the ones that were isolated, 40% produced amylases, 50% produced phenoloxidases, and 10% produced pectinases. regarding the activity of the amylase, the wheat bran substrate presented the largest degradation halos revealing daedalea sp.4e6 and daedalea sp. 1a, stereaceae 22b and pycnoporus sanguineus 12b mushrooms. considering the substrata tested for protease production, it was observed that the fish protein concentrate was the best. the p. sanguineus 12b, stereaceae 22b and cantharellus guyanensis 4bl mushrooms were the best protease producers.
Production and some properties of crude alkaline proteases of indigenous Central Amazonian rhizobia strains
Oliveira, Arlem Nascimento de;Oliveira, Luiz Antonio de;Andrade, Jerusa Souza;
Brazilian Archives of Biology and Technology , 2010, DOI: 10.1590/S1516-89132010000500024
Abstract: two rhizobia strains isolated from soils of the central amazonian floodplain produced appreciable quantities of crude alkaline protease extracts with inexpensive carbon and nitrogen sources. these protease crude extracts were optimally active at ph 9.0-11.0. the optimum temperatures were 35 oc for rhizobium sp. strain r-986 and 55 oc for bradyrhizobium sp. strain r-993. protease activities in the crude extracts were enhanced in the presence of 5 mm metal ions, such as na+, ca2+, mg2+ and mn2+. rhizobia proteases were strongly inhibited by pmsf, a serine-protease inhibitor. the enzymes were active in the presence of surfactants (sds and triton x-100) and stable in oxidizing (h2o2) and reducing agents (β-mercaptoethanol), and organic solvents (acetone, hexane, methanol, 1-propanol and toluene).
Partial characterization of amylases of two indigenous Central Amazonian rhizobia strains
Oliveira, Arlem Nascimento de;Oliveira, Luiz Antonio de;Andrade, Jerusa Souza;
Brazilian Archives of Biology and Technology , 2010, DOI: 10.1590/S1516-89132010000100005
Abstract: amylase production and partial characterization of crude enzyme preparations from two rhizobia strains (r-926 and r-991) were evaluated. for both the strains, maximal amylase activities were achieved during the early-to-mid- exponential growth phase; both were active over a ph range from 4.5 to 8.5 and temperature from 30 to 50 oc. none of the ions studied (k+, na+, ca2+, hg2+, mg2+, mn2+, cu2+ and zn2+) was required for the catalytic activity of strain r-926; amylase activity of strain r-991 was stimulated in the presence of k+, hg2+ and zn2+. the surfactants sds, triton x-100 and tween-80 did not have a pronounced inhibitory effect on enzyme activities; sds and tween-80 caused the highest stimulatory effects. amylase activities from the rhizobia strains were reduced by up to 30% in the presence of edta; amylase activity of r-926 was also inhibited by hgcl2, suggesting that ca2+and cysteine residues could be important for activity of this strain.
Effects of peeling methods on the quality of cubiu fruits
Caceres, Luty Gomez;Andrade, Jerusa Souza;Silva Filho, Danilo Fernandes da;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000039
Abstract: cubiu (solanum sessiliflorum dunal) is an amazonian basin native fruit. its importance comes from its high contents of pectin. currently, processing technologies are necessary for the substitution of the traditional system (small crops and small-scale processing) for a larger scale system and thus increase the use of biodiversity and promote the implementation of local productive arrangements of agribusiness in the amazon. this research aims to evaluate the methods of peeling cubiu. ripe fruits were divided into lots (150 each) and subjected to the following treatments: immersion in 2.5% naoh boiling solution for 5 minutes, exposure to water vapor, and immersion in water at 96 oc for 5, 10, 15 and 20 minutes. the peel released during heat treatment and immediately removed under running tap water. in the control treatment, the fruits were manually peeled (unheated) with a stainless steel knife. the treatments were evaluated for completeness and ease of peeling, tissue integrity, texture, and peroxidase activity. the immersion in 2.5% naoh boiling solution (5 minutes) stood out as the best treatment since it inhibited the enzymatic browning and intensified the natural yellow color of the cubiu fruit and easily and fully peeled the whole fruit more rapidly without damaging its tissues. this treatment was chosen as the most advantageous because it can promote simultaneous peeling and bleaching. therefore, it is recommended for cubiu industrial processing.
Enzimas hidrolíticas extracelulares de isolados de rizóbia nativos da Amaz?nia Central, Amazonas, Brasil
Oliveira, Arlem Nascimento de;Oliveira, Luiz Antonio de;Andrade, Jerusa Souza;Chagas Júnior, Aloisio Freitas;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000400022
Abstract: legumes enrich the soil by contributing nitrogen through symbiotic biological nitrogen fixation by rhizobia bacteria. however, very little is known about the extracellular enzymatic profile of these microorganisms. in this context, the production of extracellular hydrolytic enzymes by indigenous strains of rhizobia in central amazonia was evaluated. this screening constitutes the first step in selecting indigenous microorganisms that are potentially exploitable as enzyme producers. indigenous strains of rhizobia were screened for extracellular amylolytic, carboxymethylcellulolytic, lactolytic, lipolytic, pectinolytic and proteolytic activities on modified yma. ureolytic activity was detected on a urea-agar slant. rhizobia strains isolated from cowpea nodules produced more enzymes than those isolated from soybean nodules. out of all the extracellular hydrolytic enzymes evaluated, only pectinase was not detected in this study. the most frequent rhizobia enzymes were amylase (32.8%), protease (28.4%), urease (20.9%) and carboxymethylcellulase (9.0%). in this study, only amylase and protease enzymes varied significantly among rhizobia strains. inpa strains r-926 and r-915 showed the highest enzymatic levels for amylase (ei = 3.1) and protease (ei = 6.6), respectively. this paper showed some indigenous strains of rhizobia from central amazonia as promising sources of industrially relevant enzymes for biotechnological purposes.
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