Article
Engineering, Chemical
Savio Augusto Rocha Pinheiro, Paulo Cesar Correa, Jeremias Guidine Silva, Juliana Soares Zeymer, Marcos Eduardo Viana Araujo
Summary: The study aimed to model the drying kinetics of pequi slices subjected to infrared radiation drying, highlighting the importance of preserving agricultural product quality through dehydration.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Livia Silva Mateus, Juliete Martins Dutra, Rogerio Favareto, Edson Antonio da Silva, Leandro Ferreira Pinto, Camila da Silva, Lucio Cardozo-Filho
Summary: This study extracts pequi almond oil using supercritical CO2 and determines the optimal extraction conditions. The fatty acids and active compounds in the oil are characterized.
Article
Food Science & Technology
Lara Maria dos Santos Ferraz e Silva, Gabriel Sthefano Lourenco Pereira, Isabela Garcia Ribeiro, Renata Nolasco Braga-Souto, Mariana Goncalves Teixeira, Claudia Regina Vieira, Juliana Pinto de Lima
Summary: This study produced and characterized pequi pulp flour, and analyzed the stability of the flour stored in different packaging systems and times. The results showed that pequi pulp flour had appropriate moisture content, high lipid and nutritional content, and vacuum storage contributed to color stability. In terms of microbiology, pequi flour in both packaging systems was considered safe for consumption for up to 60 days of storage.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Alisson S. P. Caldeira, Ulrich C. Mbiakop, Rodrigo M. Padua, Maryna van de Venter, Motlalepula G. Matsabisa, Priscilla R. V. Campana, Steyner F. Cortes, Fernao C. Braga
Summary: Pequi fruit peels contain polyphenols that exhibit anti-diabetic potential by inhibiting cytokines involved in insulin resistance and α-glucosidase activity, reducing blood glucose levels in mice. The presence of phenolic acids and tannins in the peels highlights their potential for developing functional foods to manage type-2 diabetes.
Article
Food Science & Technology
Camila Rodrigues Carneiro, Adamu Muhammad Alhaji, Cesar Augusto Sodre da Silva, Rita de Cassia Superbi de Sousa, Simone Monteiro, Jane Selia dos Reis Coimbra
Summary: This article reviews the methods used to extract oil and separate carotenoids from the pulp and almonds of Pequi, highlighting the challenges associated with degradation of bioactive compounds during processing and storage.
Article
Food Science & Technology
Priscilla Amaral Nascimento, Annie Nolasco Alves, Karine Amaral dos Santos, Cristiane Martins Veloso, Leandro Soares Santos, Rafael da Costa Ilheu Fontan, Vanessa dos Santos Sampaio, Renata Cristina Ferreira Bonomo
Summary: The optimization of extraction conditions for lipase from pequi seed using ammonium sulfate and additives showed that higher enzymatic activity and protein recovery can be achieved within certain time and volume parameters. This alternative plant lipase source has the potential for applications in various industrial segments.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Gisele Fernanda Alves-Silva, Viviane Patricia Romani, Vilasia Guimaraes Martins
Summary: This study produced active and biodegradable films using pequi mesocarp as a polymer matrix and evaluated the influence of crosslinking agents (calcium chloride and citric acid) on the film's properties. The addition of crosslinking agents reduced solubility and increased elongation of the films, while enhancing antioxidant and antimicrobial activities. Citric acid was found to be the most effective agent in modifying the properties of the films.
Article
Environmental Sciences
Patricia Matias Carvalho e Silva, Jessica Adriane Zuffo, Maria Eduarda Hellou de Souza Mendes, Lucas Tavares Silva, Joao Victor Oliveira de Souza, Tracy Martina Marques Martins, Ana Paula da Silva Perez
Summary: Pequi oil holds potential in mitigating alterations induced by exposure to the endocrine disruptor EE2.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Luiza Alves Diniz, Luiza de Almeida Queiroz Ferreira, Rafaela de Brito Ribeiro, Sarah Luiza Galvao de Jesus, Thales Augusto Anestino, Alisson Samuel Portes Caldeira, Giovanna Ribeiro Souto, Gleide Fernandes de Avelar, Flavio Almeida Amaral, Marcus Vinicius Lucas Ferreira, Mila Fernandes Moreira Madeira, Fernao Castro Braga, Ivana Marcia Alves Diniz
Summary: Natural extract from pequi peels has been found to be a potential natural photosensitizer for antimicrobial photodynamic therapy (aPDT). In vitro experiments showed that low doses of pequi extract stimulated epithelial cells and exhibited antimicrobial activity, while high doses had moderate cytotoxicity to skin keratinocytes. In vivo experiments demonstrated that aPDT with 30μg/mL pequi extract concentration had good antimicrobial activity without compromising the initial phases of skin repair.
PHOTOCHEMISTRY AND PHOTOBIOLOGY
(2023)
Article
Medicine, Research & Experimental
Alicia S. Ombredane, Lidia R. A. Silva, Victor H. S. Araujo, Patricia L. Costa, Lucas C. Silva, Marina C. Sampaio, Milena C. F. Lima, Valdir F. Veiga Jr, Ivo J. C. Vieira, Ricardo B. Azevedo, Graziella A. Joanitti
Summary: Pequi oil-based nanoemulsion (PeNE) exhibits potential anticancer effects on triple-negative breast cancer cells, with stronger cytotoxicity compared to free pequi oil. PeNE induces various cell alterations, including morphological changes, reduced proliferation and cell numbers, membrane damage, mitochondrial depolarization, etc. The use of nanometric platforms shows more pronounced effects.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Environmental Sciences
Andre Luiz Ferreira Carvalho Melo, Marcelo Teixeira Carneiro, Alan Icaro Sousa Morais, Bartolomeu Cruz Viana, Francisco Eroni Paz Santos, Josy Anteveli Osajima, Roosevelt D. S. Bezerra, Ramon Raudel Pena-Garcia, Luciano C. Almeida, Santiago Medina Carrasco, Edson C. Silva-Filho
Summary: Water pollution is a global problem, and this study focused on developing a new technology using activated biochar from pequi almonds for dye removal. The activated biochar showed higher adsorption capacity compared to the original biochar, due to its increased cracks and pores. The study found that the adsorption kinetics followed a pseudo-second-order model, and the Langmuir model described the adsorption isotherms. This research demonstrates the potential application of activated biochar for dye removal in aqueous environments.
Article
Multidisciplinary Sciences
Mariana C. Da Cunha, Laila H. Terra, Pietra Campos E. Sousa, Daiana R. Vilela, Ana Lazara Oliveira, Jessyca S. Silva, Sergio Domingos Simao, Joelma Pereira, Jose Guilherme L. F. Alves, Elisangela Elena N. De Carvalho, Eduardo V. B. Vilas Boas
Summary: This study aimed to develop and evaluate bread with the use of pequi pulp and husk flours, partially replacing water and wheat flour. The dehydration process caused changes in color and texture properties, especially in the flours, due to non-enzymatic oxidative processes and pigment degradation. The substitution of ingredients increased lipid, crude fiber, nitrogen-free extract, and energy value content, but also led to changes in color and textural properties. However, all formulations showed good sensory acceptance, making pequi sweet breads suitable for school meals and meeting nutritional recommendations.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
(2023)
Article
Polymer Science
Julia Amanda Rodrigues Fracasso, Mariana Bittencourt Ibe, Luisa Taynara Silverio da Costa, Lucas Pires Guarnier, Amanda Martins Viel, Gustavo Reis de Brito, Mariana Conti Parron, Anderson Espirito do Santo Pereira, Giovana Sant'Ana Pegorin Brasil, Valdecir Farias Ximenes, Leonardo Fernandes Fraceto, Cassia Roberta Malacrida Mayer, Joao Tadeu Ribeiro-Paes, Fernando Yutaka de Ferreira, Natalia Alves Zoppe, Lucineia dos Santos
Summary: In this study, the toxicity and anti-inflammatory activity of pequi pulp residue (EPPR) were analyzed. The results showed that EPPR has high anti-inflammatory activity and no toxicity, suggesting that a new herbal medicine with anti-inflammatory activity can be developed from discarded pequi residue.
Article
Nutrition & Dietetics
Rodrigo V. Moreira, Carla P. Vieira, Diego Galvan, Vinicius S. Castro, Rayssa S. Lima, Yhan S. Mutz, Karina F. Delgado, Anisio Iuri L. Rosario, Sergio B. Mano, Marion P. Costa, Carlos A. Conte-Junior
Summary: The study investigated the preservation of low-sodium raw goat cheese using pequi waste extract (PWE) combined with UV-C radiation (CEU) and vacuum packaging (CEV). Results showed that CEV samples had better antimicrobial effects compared to other treatments, while CEU showed a certain degree of increase in staphylococcal count.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Jessica Moraes Cruvinel, Priscila Michelin Groff Urayama, Cassio Yutto Oura, Fernanda Kaiser de Lima Krenchinski, Tatiane Souza dos Santos, Beatriz Alves de Souza, Samir Moura Kadri, Camila Renata Correa, Jose Roberto Sartori, Antonio Celso Pezzato
Summary: This study investigated the effects of dietary supplementation with pequi oil (PO) on broiler chickens under cyclic heat stress. It was found that higher levels of PO had a hepatoprotective effect and reduced the concentration of malondialdehyde in the liver. Gene expression analysis showed a decrease in Hsp 70 mRNA and an upregulation of Nrf2 in birds fed with higher levels of PO. These findings suggest that PO supplementation can alleviate the adverse effects of heat stress in broilers and may have potential as a feed additive in poultry production.