Abstract The aim of the current study is to evaluate the effect of Acmella oleracea (L.) R.K. Jansen, Asteraceae, methanolic extract, hexane (84.28% spilanthol) and dichloromethane (approximately 100% spilanthol) fractions on the tyrosinase enzyme. The dehydrated jambu extract was obtained through maceration using methanol. The extract residue was solubilized in MeOH/H2O (8:2) and subjected to liq.–liq. partition in organic solvents. Both the extraction and the partition procedures were conducted with three replicates. The analyses were performed using GC–MS, 1H and 13C NMR. The hexane fraction provided samples containing 84.28, 82.91 and 62.83% spilanthol in repetitions 1, 2 and 3, respectively. The dichloromethane fraction showed 88.55% spilanthol in repetition 1, and approximately 100% spilanthol in repetitions 2 and 3. The jambu extract as well as the hexane fraction (84.28% spilanthol) were able to activate the oxidizing activity of the tyrosinase enzyme for L-DOPA. The dichloromethane fraction (approximately 100% spilanthol) showed stronger inhibition effect on the tyrosinase enzyme in the first 10 min. The results raise the interest in study in spilanthol formulations for topical use, since it may prevent and/or slow skin hyperpigmentation or depigmentation processes. Furthermore, spilanthol may be used to control the enzymatic browning in fruits and vegetables.

Abstract Spilanthol (C14H23NO, 221.339 g/mol) is a bioactive compound that is found in many different plants that are used as traditional remedies throughout the world. It is present in Heliopsis longipes and several species in the genus Acmella, including A. oleracea L., also known as paracress and jambu. Its leaves and flowers have sensory properties (pungency, tingling, numbing, mouth-watering) that make it a popular spice and ingredient in several Brazilian dishes. Spilanthol can exert a variety of biological and pharmacological effects including analgesic, neuroprotective, antioxidant, antimutagenic, anti-cancer, anti-inflammatory, antimicrobial, antilarvicidal and insecticidal activities. So, the aim of this review is to present a literature review on the spilanthol that describes its occurrence, chemistry, extraction and biological activities.

O Brasil produz cerca de 140 milhões de toneladas de alimento por ano; entretanto, a fome ainda é um dos maiores problemas enfrentados por grande parte da sua população. O aproveitamento integral de alimentos é uma alternativa para suprir as necessidades nutricionais e contribuir para reduzir o lixo orgânico. Nesse sentido, cascas, talos, sementes e outras partes, tradicionalmente não utilizadas como alimentos, podem ser incorporadas na dieta alimentar. Estudos revelam que cascas de muitas hortifrutícolas possuem mais nutrientes que determinadas polpas, a parte tradicionalmente consumida. No entanto, o conhecimento sobre a concentração de metais pesados nessas frações também é importante, uma vez que podem provocar intoxicações alimentares, se consumidos, mesmo em concentrações reduzidas. O Brasil é o sétimo produtor mundial de manga e dentre as cultivares de importância comercial, a cv. Tommy Atkins é a mais plantada e exportada pelo Brasil. A pesquisa teve como objetivo determinar a composição centesimal e o perfil de macro e microminerais, inclusive, os elementos-traço, da casca e da polpa de manga cv. Tommy Atkins. A maior fração da composição centesimal da casca estudada foi a umidade, seguida dos carboidratos totais, com destaque para o teor de fibra alimentar total (FAT), que representou cerca 11% dessa quantidade. Já os teores de proteína e de cinzas apresentaram cerca de 2,5%, enquanto a fração lipídica foi inferior aos demais componentes. O perfil de minerais da casca revelou que as concentrações desses elementos foram superiores aos encontrados na polpa, exceto para zinco e ferro. As concentrações de metais pesados presentes na casca, em função das concentrações menores que 0,1 mg/100g, possibilitam a sua utilização na alimentação humana. A composição centesimal e perfil mineral da casca da manga demonstraram a sua importância nutricional e a possibilidade da utilização dessa parte, até então considerada não comestível na dieta brasileira, visando a contribuir para a melhora do estado nutricional da população e a reduzir os resíduos do processo industrial.

Brazil produces about 140 million tons of food per year, however, the hunger is one of the biggest problems faced for great part of its population. The integral food exploitation is an alternative to supply the nutrition necessities of this population pursuing and to contribute to reduce the organic waste. In this direction, rind, stems, seeds and other parts traditionally not used as foods can be incorporated in the alimentary diet. Studies have verified that rind of many fruits and vegetable possess more nutrient than the pulp, the available part. However, the knowledge of the heavy metal concentration in these fractions also becomes important, as these can provoke alimentary poisonings, even when are consumed in low concentrations. Brazil is the seventh greater world-wide mango producer and the main planted and exported variety is Tommy Atkins. The objective of research was to determine the percent composition and the mineral profile of the macro and micro minerals, including heavy metals of the rind of Tommy Atkins mango. The biggest fraction of the percent composition of the rind was the moisture, followed of the total carbohydrates, with a proeminent level of total dietary fiber (TDF) that represented around 11% of this amount. The ashes and protein levels presented about 2,5%, while the lipid fraction was inferior in relation to other component. The mineral profile of the rind showed that the concentrations of these elements superior to the found in pulp, except for zinc and iron. The low heavy metal concentrations found in the rind make possible its use in the human dietary. The percent composition and mineral profile of the rind had showed its nutritional importance and the possibility of the use of this parts, not edible, in the brazilian diet could contribute for improvement of the nutrition situation of the population and to reduce the residues of the industry processing.

Mangas (Mangifera indica L.) var. Rosa, no estádio "de vez", selecionadas e lavadas em água contendo 8-10ppm cloro residual livre, 0,1% de detergente neutro e o pH ajustado e mantindo em 6, foram descascadas, cortadas em forma de cubos (2cmx2cm) e estes tratados em água a 85° C por 10 minutos. Após resfriados em água gelada, ficaram imersos em xarope a 30° Brix (90% de sacarose e 10% de glicose), sendo o pH ajustado para 4. Após 48 horas, o equilíbrio osmótico foi atingido, o xarope drenado, tratado termicamente, e a concentração de açúcar aumentada em 10° Brix. A cada equilíbrio, o teor de açúcar era acrescido em 10° Brix e no final do processo, os cubos atingiram 71,6 e o xarope 76,5° Brix. No início do processo, o pH decresceu, enquanto a acidez aumentou em função da autofermentação ocorrida no sistema. Cessado o processo fermentativo, o pH caminhou para o equílibrio, oscilando entre 3,8 a 3,9. O teor de açúcares redutores (AR) na fruta, que era de 2,15% no início do processo, esteve em contínuo aumento, em função dos tratamentos térmicos e do processo fermentativo, que contribuíram para que ocorresse a inversão da sacarose. No final do processso, esse teor era de 8,28%, que não foi acompanhado pelo xarope, que apresentou 5,14% de AR, devido à redução na velocidade de inversão da sacarose, ocasionada pela alta concentração de sólidos solúveis, pelo grau de absorção de AR da fruta e pelo pH do sistema. Testes de aceitabilidade revelaram que 73% dos adultos e 76% das crianças consumiriam a manga critalizada.

Mango (Mangifera indica L) cv. Rosa was in a stage of initial physiological maturation, it was washed in solution that showed 8-10 ppm of free residue chlorine 0,1% of the neutral detergents and the pH adjusted and maintained at 6. The mango was peeled and cutted in cubes (2cmx2cm), treated in hot water in 85oC for about 10 minutes. After cooling off in freezer water, the cubes were immersed in syrup to 30 Brix (90% saccharose + 10% glucose) and the pH was adjusted to 4. After 48 hours, it was reached the osmotic equilibrium, the syrup was drained and termic treatmented, and it was corrected with saccharose to the concentration of sugars in 10 Brix. The each osmotic equilibrium of the syrup was increased in 10o Brix and in the end of the process, the cubos had 71,6 and the syrup 76,5o Brix. In beginning of the process, the pH was reduced but the acidez increased, likely of fermentation occured. At the end of the fermentation, the pH was between 3,8 to 3,9 and the reducing sugar concentration in cubos was 2,15% with increse constant. The final product demonstrated satisfatories qualities, keeping its characteristic taste, good consistency, uniform color, pleasant odor to use of the industrial products, like: cakes, candies, sweets, icecreams, etc.