October 2015

Determination of antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus (Jackfuit) seeds extracts

Plants and their parts are a part of life in many brazilian communities, as observed in the jackfruit. The jackfruit seeds are consumed usually as roasted, boiled, steamed, and are eaten as a snack. The present study was carried out to identify the antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus seeds using different screening tests. Total antioxidant activity was...

Author(s): Lígia Moura Burci, Cristiane Bezerra da Silva, Maislian de Oliveira, Luciane Dalarmi, Sandra Maria Warumby Zanin, Obdúlio Gomes Miguel, Josiane de Fátima Gaspari Dias and Marilis Dallarmi Miguel

October 2015

Essential oil of parsley and fractions to in vitro control of cattle ticks and dengue mosquitoes

The essential oil of Petroselinum crispum was extracted by hydrodistillation and its chemical composition was determined by gas chromatography-mass spectrometry (GC/MS). The GC/MS method detected 31 constituents of the essential oil extracted from P. crispum, from which 26 were identified by the analysis. Phenylpropanoids were the major compounds, comprising 52.07% of the oil and consisting mainly of apiole (41.05%)....

Author(s): Janaina Camilotti, Leticia Ferarrese, Wanessa de Campos Bortolucci, José Eduardo Gonçalves, Orlando Seiko Takemura, Ranulfo Piau Junior, Odair Alberton, Giani Andrea Linde and Zilda Cristiani Gazim