GUSTAVO BERNARDES FANARO
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Artigo IPEN-doc 12745 Detection of Phakopsora pachyrhizi by polymerase chain reaction (PCR) and use of germination test and DNA comet assay afther e-beam processing in soybean2007 - VILLAVICENCIO, A.L.C.H.; FANARO, G.B.; ARAUJO, M.M.; AQUINO, S.; SILVA, P.V.; MANCINI FILHO, J.Soybean harvest is the main agribusiness in Brazil, which is the second largest exporter in the world and has a revenue of billions of dollars. Asian dust is caused by the fungus Phakopsora pachyrhizi and its dissemination is difficult to control, since it occurs through wind dispersion. Actually P. pachyrhizi is found in different parts of the world. Electron beam treatment could be an alternative process to minimize these losses, especially for the grains exportation industry. Besides the possibility of being disconnected when not in use, this source does not need to be reloaded, is easily available and, streamlines the process and reduces logistics costs. The present work aims to identify, by the polymerase chain reaction technique (PCR), the P. pachyrhizi fungus presence in the irradiated soybeans and the possibility to use radiation treatment as a sanitary alternative. Doses 0, 1.0, 2.0, 5.0, 6.0, 7.0, 8.0, 9.0 and 10.0 kGy (IPEN-CNEN/SP Electron Accelerator) were applied and two fast-screening methods were performed: DNA comet assay (for the detection of DNA damage) and germination test (for the measurement of roots inhibition). These tests are very easy to carry out and measure damage response depending on radiation dose.Artigo IPEN-doc 12846 Sensorial analysis evaluation in cereal bars preserved by ionizing radiation processing2007 - VILLAVICENCIO, A.L.C.H.; ARAUJO, M.M.; FANARO, G.B.; RELA, P.R.; MANCINI FILHO, J.Artigo IPEN-doc 14852 Determination of volatiles produced during radiation processing in Laurus cinnamomum2009 - SALUM, D.C.; ARAUJO, M.M.; FANARO, G.B.; PURGATTO, E.; VILLAVICENCIO, A.L.C.H.Artigo IPEN-doc 16502 Evaluation of phenolic compounds in maté (llex paraguariensis) processed by gamma radiation2009 - FURGERI, C.; NUNES, T.C.F.; FANARO, G.B.; SOUZA, M.F.F.; BASTOS, D.H.M.; VILLAVICENCIO, A.L.C.H.The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The maté (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrão or tererê, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of tererê beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of tererê beverage processed by gamma radiation.