Mari-mari (Cassia leiandra Benth.) is an Amazonian native fruit that is highly appreciated in the northern region of Brazil, but there are few studies regarding its chemical composition and/or biological properties. A phytochemical study was conducted on the extracts of the pulp, peel and seeds; and their antioxidant, cytotoxic and antimicrobial potential were also determined. Methanol and acetone extracts from different fruit parts were subjected to total phenolic, 2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging and FeIII reducing capacity (FRAP) assays. From the peel extracts, the engeletin and astilbin could also be isolated and characterized based on nuclear magnetic resonance spectroscopy and high-resolution mass spectrometry. A quantification using ultra-fast liquid chromatography of acetone dry crude extracts (DCE) of the peel showed that engeletin was the main compound (532.77 mg g-1 DCE). Astilbin content was also determined (131.53 mg g-1 DCE). The antibacterial and antiproliferative activities were evaluated and the methanol extract of the peel showed higher growth inhibition activity against all tested bacteria. Engeletin showed a relevant antimicrobial effect against Staphylococcus aureus, Staphylococcus epidermidis and Escherichia coli. Acetone and methanol peel extracts exhibited a relevant inhibitory effect on the proliferation of breast carcinoma cells (MCF-7), with no toxicity to the normal cell line (NIH/3T3).

Dada a importância de um melhor aproveitamento da carne mecanicamente separada (CMS) pela indústria de aves, o presente trabalho objetivou avaliar os efeitos da sua adição em um embutido fermentado. Para isto foram estudadas cinco formulações, onde a carne de frango manualmente desossada foi substituída pela CMS nas seguintes proporções: 0, 9, 18, 27,5 e 37%. Os resultados indicam que a substituição de carne de frango manualmente desossada por CMS de frango não afetou a composição química do embutido, melhorou a produção de ácido lático, e não prejudicou o desenvolvimento da cultura lática e a qualidade microbiológica do produto. Entretanto, a estabilidade química foi significativamente prejudicada.

Taking into account the importance of the utilization by industry of mechanically deboned meat (MDM) to the poutry industry, the present research was conducted with the objective of evaluating the effect of it's addition in a fermented sausage. Five formulations were studied, substituting hand deboned poultry meat by poultry MDM in the following proportions: 0, 9, 18, 27.5 and 37%. The results showed that the substitution of hand deboned poultry meat by poultry MDM did not affect the chemical composition of the sausage, improved lactic acid production, and did not impair de starter culture performance and the microbial quality of the product. However, the chemical stability was significantly impaired.