Browsing by Author "Silva, Samira Maria Peixoto Cavalcante"
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- Botanical origin, microbiological quality and physicochemical composition of the Melipona scutellaris pot-pollen (“samburá”) from Bahia (Brazil) RegionPublication . Oliveira, Daiane de Jesus; Santos, Daiane Rodrigues dos; Andrade, Brunelle Ramos; Nascimento, Andreia Santos do; Silva, Macela Oliveira da; Mercês, Carize da Cruz; Lucas, Cátia Ionara Santos; Silva, Samira Maria Peixoto Cavalcante; Carvalho, Paula Dib de; Silva, Fabiane de Lima; Estevinho, Leticia M.; Carvalho, Carlos Alfredo Lopes deMelipona scutellaris Latreille, 1811 is of economic importance for local beekeepers, besides its relevance in the pollination of native plant species of the Brazilian Atlantic forest. Currently, data on the use of floral resources by Meliponini colonies are scarce, particularly in urban environments. We evaluated the botanical origin, the microbiological and physicochemical characteristics of pollen stored by M. scutellaris in colonies in an urban environment. The samples (n = 44) were obtained from the metropolitan region of Salvador, Bahia, Brazil, a region of intense urban and industrial activities. We identified 52 pollen types belonging to 21 botanical families. The botanical families Fabaceae, Myrtaceae, and Anacardiaceae represented most pollen types. Aerobic psychrotrophic bacteria, Bacillus spp., molds and yeasts, fecal coliforms, Escherichia coli, Staphylococcus aureus, sulfite-reducing Clostridium, and Salmonella spp. were not found in the samples. We identified and quantified fatty acids with carbon numbers varying from C4 to C20. For the physicochemical parameters, the following variations were verified: moisture (47.3% to 55.70%), ash (3.45% to 5.90%), protein (10.19 to 24.02%), pH (3.28 to 3.99), acidity (237.20 to 557.10 meq/kg), lipids (2.43 to 7.94%), carbohydrates (10.85 to 28.89%) and total energy value (170.60 to 216.99 kcal/100g). Pollen stored (“samburá”) by bees is a complete food and a source of nutrients with therapeutic potential. Pollen stored by M. scutellaris consists of a heterofloral pollen with physicochemical and microbiological qualities, considered safe for human consumption. Moreover, it contains linoleic and linolenic essential fatty acids making it a potential nutraceutical product.
- Chemical composition and biological activities of mono- and heterofloral bee pollen of different geographical originsPublication . Araújo, Jucilene; Chambó, Emerson Dechechi; Costa, Maria Angélica Carvalho; Silva, Samira Maria Peixoto Cavalcante; Carvalho, Carlos Alfredo Lopes de; Estevinho, Leticia M.Recent research shows variations in pollen chemical constituents and, consequently, in their therapeutic properties. Mono and multifloral bee pollen extracts were investigated for antioxidant and enzyme inhibitory activity properties, phenolic compounds and fatty acid composition. Generally, Eucalyptus spp. and multifloral extracts exhibited potent inhibitory activity against -amylase, acetylcholinesterase, tyrosinase, lipoxygenase, lipase and hyaluronidase. On the other hand, Miconia spp. demonstrated higher antihemolytic activity. Cocos nucifera and Miconia spp. extracts exhibited important antioxidant properties in the different assays (ABTS, DPPH, -carotene/linoleic acid and reducing power). Moreover, these extracts had greater amounts of total phenols and flavonoids in comparison to others. The increase in antioxidant activity (decrease in EC50 values) was accompanied by an increase in the amount of total phenols in the extracts. The pollen extracts contained linoleic acid and -linolenic acid as major fatty acids, followed by palmitic acid, and oleic acid. In this study, differences were observed in both chemical constituents and biological activities of the samples related to the geographical and botanical origin of bee pollen.
- Patente nº BR 102015005812-8 A2: Processo e produto: hidromel tipo docePublication . Silva, Samira Maria Peixoto Cavalcante; Sodré, Geni da Silva; Carvalho, Carlos Alfredo Lopes de; Estevinho, Leticia M.A presente invenção reivindica um processo de fabricação de uma bebida alcoólica a base de mel e um produto denominado hidromel tipo doce a base de mel de abelha social sem ferrão, água e aguardente, com graduação alcoólica que varia de 10-20% e um processo de fabricação para o mesmo, com melhoria, quando comparado aos processos formulações de bebidas alcoólicas fermentadas a base de mel existente no mercado e nos processos até aqui conhecidos através da adição dos presentes ingredientes, mel de abelha melífera social, água potável, sais nutrientes (composição: sulfato de amônio a 70% (m/m), fosfato de amônio dibásico a 19,80% (m/m), coadjuvante de filtração a 10% (m/m) e vitamina Bl a 0,20% (m/m)), acido tartárico, anidrido sulfuroso a 6%, a levedura Saccharomyces cerevisiae hidratada e aguardente (38 a 54ºGL).
- Production and characterization of mead from the honey of Melipona scutellaris stingless beesPublication . Silva, Samira Maria Peixoto Cavalcante; Carvalho, Carlos Alfredo Lopes de; Sodré, Geni da Silva; Estevinho, Leticia M.The Institute of Brewing & Distilling Mead is a traditional alcoholic beverage obtained by fermenting must and can offer a solution to honey over-production and a way of valorizing honey of lower quality. The purpose of this study was to produce and characterize mead with different levels of sugars and alcohol obtained from honey from Melipona scutellaris. The honey used for mead preparation was analysed in order to ensure that it met the required quality standards. It was found that the alcoholic content and volatile acidity were outwith the limits established by Brazilian law. Mead legislation is based on the product obtained from Apis mellifera (‘honey bee’) honey and these results indicate the need to re-evaluate the standards established for this product in order to incorporate mead produced from honey from stingless bees of the genus Melipona. Copyright © 2018 The Institute of Brewing & Distilling.
- Sensorial profile of Apis mellifera’s honeys produced by familiar farmers in Iguape Bay, Bahia, BrazilPublication . Silva, Samira Maria Peixoto Cavalcante; Carvalho, Carlos Alfredo Lopes de; Estevinho, Leticia M.; Sodré, Geni da Silva; Fonseca, António Oliveira; Borges, Jorge Alberto Cardoso PereiraSensory proprieties of the honeys are amongst the main parameters for its quality determination, with sensory analysis working as a tool for measurement and quantification of the product characteristics by human senses. Sensorial quality control considers attributes as color, scent, flavor and consistency. These attributes are always interlinked and depend on volatile substances that are related to the original scents of flowers where the nectar was collected. Scent and flavor are directly related to honey’s color and mainly depend on its floral origin. This work had the objective to discern the sensory profiles of Apis mellifera honey produced by familiar farmers from the Iguape bay, in Bahia, Brazil. A total of 11 A. mellifera honey samples were obtained from beekeepers and processed in the Laboratory of the Nucleus for Insect Studies (INSECTA) of the Centro de Ciências Agrárias, Ambientais e Biológicas at Universidade Federal do Recôncavo da Bahia in Cruz das Almas, Bahia. The sensorial analysis performed by the 50 consumers, revealed that the acceptance of honey was higher in the Caonge’s community and significantly different from the obtained in the Engenho Vitória’s community.
- Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honeyPublication . Nascimento, Andreia Santos do; Silva, Fabiane de Lima; Machado, Cerilene Santiago; Silva, Samira Maria Peixoto Cavalcante; Estevinho, Leticia M.; Dias, L.G.; Carvalho, Carlos Alfredo Lopes deThis study aimed to characterize honey of Melipona scutellaris regarding its physicochemical parameters using the electronic tongue (e-tongue) technique combined with the multivariate statistical analysis for honey differentiation. Physicochemical parameters were evaluated following official methods of chemical analyses. A potentiometric electronic tongue with 16 cross-sensitivity sensors was used for the analysis. The Principal Component Analysis and the Cluster Analysis distinguished two groups for the sample set in the evaluation of physicochemical parameters, similar to results found using the electronic tongue. We verified a correlation greater than 0.70 between the profile of potentiometric signals and values of pH, ashes, electrical conductivity, HMF, diastase activity, reducing sugars, and apparent sucrose. The combined use of the electronic tongue with the statistical analysis showed the similarity between samples through the formation of two groups of the sample set. The electronic tongue may be used as a complement to traditional techniques of analyses to determine honey physicochemical parameters, constituting a promising tool in association with the multivariate statistical analysis.