ABSTRACT Presence of toxic compounds in marine coastal waters has increased exponentially since Industrial Revolution. In this way, we aimed to evaluate biochemical and physiological changes occurring within Hypnea musciformis after short-term exposure to gasoline. Hypnea musciformis was cultivated without gasoline and then exposed to various concentrations of it (0.001 % - 1.0 %, v/v) for periods of 30 min, 1 h, 12 h and 24 h. A Pricncipal Compound Analysis of UV-vis spectral window (200-700 nm) was able to discriminate gasoline-exposed samples according to both exposure time and gasoline concentration. Changes in carotenoid profile composition were observed. Decreased carotenoid content was associated to gasoline exposure time, being lutein and trans-β-carotene the major compounds found. Higher gasoline concentrations negatively interfered with phenolic compounds accumulation. In addition, increased gasoline concentrations corresponded to decreased intracellular starch grains content as well as increased its deposition on cell wall external surface. Data obtained allow us to conclude that gasoline can damage Hypnea musciformis physiology and cell morphology. This is important, considering Hypnea musciformis carotenoids and phenolics are potential biomarkers of environmental stress investigated, as well as its increased cell wall thickness to avoid gasoline diffusion.

Resumo Seis diferentes cultivares de feijão comum (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro e BRS Esplendor) foram caracterizados visando suas possíveis utilizações em produtos alimentícios variados. As amostras foram analisadas para determinação da composição química, peso de 100 grãos, pH, capacidade de absorção de água e óleo (CAA e CAO, respectivamente), propriedades espumantes nos pHs 2,5; 5,6; e 8,0 e propriedades emulsificantes. A relação entre as propriedades físico-químicas e funcionais foi descrita utilizando Análise de Componentes Principais (ACP). Os resultados da composição química, peso de 100 grãos, CAA e CAO mostraram diferenças até mesmo entre cultivares do mesmo grupo comercial. A capacidade de formação de espuma também variou entre os cultivares. A capacidade de formação de espuma e a estabilidade da espuma foram maiores nos pHs 5,6 e 8,0. A capacidade emulsificante foi alta para todos os cultivares bem como a estabilidade da emulsão. De acordo com estas propriedades, com a contribuição da ACP, cada cultivar diferente de feijão pode ser destinado a aplicações específicas, de acordo com as suas propriedades físico-químicas.

Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.