Naturalmente

The present project aimed to study simultaneously the contributions of botany and ethnology (ethnobotany), evidencing the interactions between human societies and plants as dynamic systems. In this way, we started with a field visit, in which we invited Mrs. Elisa Antunes, who informed us about the uses and customs of each plant species found, in gastronomy and health. We have found that the plant species Sonchus oleraceus and Borago officinalis L. are two characteristic species of the region, which are used in other countries in gastronomy and health, but are not used by local people. Thus, we tested the antimicrobial properties of alcoholic extracts of the species Sonchus oleraceus and Borago officinalis L. and their efficacy as natural antibiotics compared to synthetic ones. Bacterial cultures were cultured in the presence of a common antibiotic and an extract of the natural species traditionally used as an antibiotic and will measure inhibition of bacterial growth. We conclude that the species Borago officinalis L. has the alcoholic extract of the plant Sonchus oleraceus and Borago officinalis L., presented antibacterial activity, against gram-positive bacteria, of the genus Bacillus thermophilus that normally causes deterioration of food products, the species has antimicrobial activity against staphylococcus albus bacteria.
Field visits made it possible to verify that the birch was a tree species that resisted the fires. In this way, we decided to investigate the birch and found that in the Nordic countries xylitol is extracted from the birch bark. So we decided to collect birch bark, sanitize, dehydrate and grind. Later, we proceeded to an acidic hydrolysis, with hydrochloric acid in autoclave at 120ºC. We neutralized the hydrolyzate and added saccharomyces cerevisiae bacteria for the removal of hexoses, since xylose is a pentose. We reduced xylose to xylitol with sodium borohydride. This procedure was followed by HPLC analysis at the University of Aveiro.
The ethnobotanical survey of the region came to create two new business models for two Eptoliva students involved in the project, namely: "Travel on my Earth", a site that offers experiences in the region related to botany, our customs and traditions . Pastorelho is a gluten-free, lactose-free cake with no added sugar. It is a cake made with whey, which is pre-treated for the elimination of lactose, to which is added xylitol, a polyol obtained from the birch bark, with the consistency and sweetness of sugar.