ABSTRACT The high production of jamelão (Syzygium cumini) during harvest and the lack of information about it emphasize the development of new processing technologies for this fruit since it has been proven that its different parts have functional properties. The objectives of this work were to evaluate the physical-chemical characteristics and to determine the content of bioactive compounds and the antioxidant activity present in the pulp and peel of the jamelão in order to assess which one has the greatest industrial potential. For this, the fruit was pulped and separated into peel and pulp. The peel was subsequently dehydrated, resulting in three samples: pulp, fresh peel, and dried peel. It was observed that drying the peel provided an increase in the values of ash, lipids, acidity, and soluble solids to a higher or equal level to those of the pulp. In addition, total phenolic compounds, total flavonoids, total monomeric anthocyanins, and total antioxidant activity of the fresh peel were found to be ten times higher than those of the pulp. Thus, the peel, a by-product of jamelão, has great potential to be used in the food, pharmaceutical and cosmetic industries.

Resumo O INPI tem assistido a um atraso crônico no processamento de pedidos de patentes. O tempo de concessão de patentes no Brasil saltou quatro anos em uma década, atingindo 10,8 anos em 2013. O backlog (pendência) reduz a eficácia do sistema de patentes ao provocar um ambiente de incerteza e insegurança jurídica, desvirtuando a finalidade precípua do sistema patentário, qual seja, a promoção do desenvolvimento econômico e tecnológico do País. Nesse ínterim, a presente pesquisa propõe-se, como objetivo geral, a descrever e a analisar o quadro evolutivo de pedidos de patente com análise pendente no INPI de 2010 a 2013. Como objetivos específicos, a pesquisa não só busca alternativas já adotadas em outros países que poderão ser utilizadas pelo INPI para a diminuição do backlog de patentes como também propõe uma solução jurídica adequada para a defesa do direito do depositante à razoável duração do processo, aplicável ao procedimento administrativo. O trabalho se utilizou do método empírico e dedutivo, tendo sido pautado na doutrina, periódicos, trabalhos científicos, relatórios de gestão do INPI e principais INAPI do mundo (USPTO, EPO, JPO e KIPO), jurisprudência e legislação em vigor.

Abstract Brazilian Patent Office (INPI) has been facing a huge backlog of patent applications. The patent granting time in Brazil has increased four years in one decade, reaching 10.8 years in 2013. The backlog (pendency) reduces the effectiveness of the patent system causing an environment of legal uncertainty, distorting the main purpose of the patent system that is the promotion of economic and technological development of the country. Thus, the research proposal is to describe and analyze the evolutionary framework of patent applications pending examination at INPI from 2010 to 2013. As specific objectives, the research not only seeks alternatives already adopted in other countries which can be used by the INPI to reduce the backlog of patents as well as discuss the appropriate legal solution for the defense of the right of the applicant to the reasonable duration of the administrative procedure. The research was developed through empirical and deductive method, recurring to doctrine, periodicals, scientific papers, management reports of INPI and main INAPI of the world (USPTO, EPO, JPO and KIPO), jurisprudence and legislation.

The aim of this study was to extract and identify volatile compounds from pineapple residues generated during concentrated juice processing. Distillates of pineapple residues were obtained using the following techniques: simple hydrodistillation and hydrodistillation by passing nitrogen gas. The volatile compounds present in the distillates were captured by the solid-phase microextraction technique. The volatile compounds were identified in a system of high resolution gas chromatography system coupled with mass spectrometry using a polyethylene glycol polar capillary column as stationary phase. The pineapple residues constituted mostly of esters (35%), followed by ketones (26%), alcohols (18%), aldehydes (9%), acids (3%) and other compounds (9%). Odor-active volatile compounds were mainly identified in the distillate obtained using hydrodistillation by passing nitrogen gas, namely decanal, ethyl octanoate, acetic acid, 1-hexanol, and ketones such as γ-hexalactone, γ-octalactone, δ-octalactone, γ-decalactone, and γ-dodecalactone. This suggests that the use of an inert gas and lower temperatures helped maintain higher amounts of flavor compounds. These data indicate that pineapple processing residue contained important volatile compounds which can be extracted and used as aroma enhancing products and have high potential for the production of value-added natural essences.

OBJETIVO: O objetivo deste trabalho foi avaliar a qualidade de duas marcas comerciais de chá verde em sachê, e verificar o efeito do tempo de infusão, em intervalos de tempos que incluem o recomendado pelo fabricante, sobre a disponibilidade dos compostos funcionais. MÉTODOS: Por análises em cromatografia líquida ultrarrápida com detector de arranjos de díodo,foram identificadas e quantificadas a cafeína, a catequina, a epigalocatequina, a rutina e a epicatequina. RESULTADOS: A epigalotocatequina e a catequina foram encontradas em maior concentração no tempo seis minutos de infusão em água (100°C) em ambas as marcas, sendo a rutina apenas encontrada na infusão por seis minutos e em apenas uma das marcas avaliadas. A extraçãocom metanol (99,8%) aumentou significativamente o rendimento de todos os compostos avaliados. Foi observado que atividade antioxidante equivalente ao trolox do chá aumentou diretamente com o aumento do tempo de infusão, no entanto, para os extratos obtidos em metanol, a atividade antioxidante foi menor que todos os outros tratamentos, havendo diferença significativa (p<0,05). CONCLUSÃO: As análises químicas de umidade, cinzas e cinzas insolúveis em ácido clorídrico revelaram que as duas marcas avaliadas estão em conformidade com a legislação para esses parâmetros, bem como com relação à presença de sujidades e materiais estranhos, revelados na microscopia.

OBJECTIVE: The objective of this study was to assess the quality of two commercial brands of green tea in sachets, verifying how different infusion times, including that recommended by the manufacturer, affect functional component levels. METHODS: High-performance liquid chromatography with diode-array detection was used for identifying and quantifying caffeine, catechin, epigallocatechin, rutin and epicatechin. RESULTS: Epigallocatechin and catechin levels of both brands were higher with an infusion time of 6 minutes in boiling water (100°C). Rutin was only found in one of the brands after an infusion of six minutes. Methanol (99.8%) extraction significantly increased the yield of all study compounds. The Trolox Equivalent Antioxidant Capacity of the tea increased with infusion time. However, the Trolox Equivalent Antioxidant Capacity of the methanol extractions was significantly smaller than that of all of the other treatments (p<0.05). CONCLUSION: Chemical analysis of moisture, ash, ash insoluble in hydrochloric acid, and microscopic analysis of dirt and other physical contaminants showed that both brands conform to the legislation with respect to these parameters.