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Morinda citrifolia is a plant that grows in Brazilian northeast and presented a wide range of therapeutic, industrial and technological applications. Based on this, the aim of this work was to study the chemical composition, main biological activities and potential toxicity of its extracts, aiming their industrial application. Important compounds were identified in the methanolic extracts obtained by ultrasonic and Soxhlet extractions from leaves and fruits. GC × GC allowed for the identification of phytosterols, fatty acids and methyl esters, besides others (scopoletin, hydrocarbons, alcohols, terpenes). By HPLC-DAD, compounds like catechin, rutin, quercetin could be also identified and quantified. Their content of polyphenols and flavonoids was considered between the international standards. The extracts showed high antioxidant activities (EC50 ∼ 300 μg mL−1, using DPPH assay) compared with those from the literature. The extracts did not show toxicity or mutagenicity, but presented cytotoxicity, which can indicate their use safely in phytotherapic or nutritional applications. [ABSTRACT FROM AUTHOR]

Abstract: In the present work, the process of biodiesel production in a pilot plant has been studied using beef tallow as raw materials with methanol and potassium hydroxide as catalyst. The biodiesel quality is regulated by Brazilian specifications (Resolution 42) by the National Agency of Petroleum (ANP). The alkaline transesterification of animal fat with methanol produces a biodiesel with high quality and also with a good conversion rate. The process is possible but the economical viability must be improved by recovering methanol and glycerin. The obtained results have been used for industrial scale up of the process. [Copyright &y& Elsevier]

An abstract of the article "Evaluation of antibacterial and toxicity activity in vitro of extracts from Tournefortia bicolor S.W (Boraginaceae)" by Isabelle Souza de Mélo Silva is presented.

• Adding sweet potato to beer as an adjunct improve its functional properties. • Mashing time affects beer physicochemical properties and β-carotene content. • β-carotene showed higher content in finished beer proportional to Beauregard sweet potato amount. • Sweet potato beers showed higher contents of antioxidant molecules such as phenolic compounds, and β-carotene. • Sensory characteristics results were promising for sweet potato beers. Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many bioactive compounds. The aim of this study was to develop the best process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant properties and good sensory characteristics. Beer samples showed increased antioxidant activity especially due to β-carotene and their total phenolic content. The phytochemical profile of sweet potato biocompounds demonstrated a direct effect of this adjunct on sensory and functional characteristics of the finished beer. In conclusion, it was found that Beauregard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its rich composition of bioactive compounds. [ABSTRACT FROM AUTHOR]

The main objective of this work is to assess the influence of two drying methods (microwave and vacuum oven) and some agronomic variables (plant fertilization conditions and sunlight intensity) on the characteristics of mate tea (Ilex paraguariensis) leaves extracts obtained from high-pressure carbon dioxide extractions performed in the temperature range from 20 to 40 degrees C and from 100 to 250 bar. Samples of mate were collected in an experiment conducted under agronomic control at Ervateira Barão LTDA, Brazil. Chemical distribution of the extracts was evaluated by gas chromatography coupled with a mass spectrometer detector (GC/MS). In addition to extraction variables, results showed that both sample drying methods and agronomic conditions exert a pronounced influence on the extraction yield and on the chemical distribution of the extracts.