Exotic fruits and their co-products may be valuable sources of antioxidant dietary fibres (DF) which are useful for food industry and human health. In this study, we aimed to characterize DF obtained from guavira fruit pomace and investigate its antioxidant potential employing TEAC assay as well as a cell model. The DF were chemically characterized as containing arabinan, highly-methoxylated homogalacturonan and arabinogalactan. The DF-containing fraction (CPW) presented ABTS free radical scavenger activity. MTT and DCFH-DA assay were performed to assess, respectively, changes in cell viability and the potential intracellular antioxidant activity against H2O2-induced oxidative stress in murine NIH 3T3 fibroblast. CPW exhibited no effects on cell viability, moreover, when administered 48 h prior the induction of H2O2 toxic effects, it protected the cells, significantly increasing the cell viability compared to control. This protection may be related to the observed reduction of reactive oxygen species levels. Thus, the pre-treatment of cells with guavira DF for 48 h remarkably induced a cytoprotection against pro-oxidant conditions, and may be a valuable functional compound recovered from an unexploited agroindutrial waste. The present study aims to develop a fast and simple method for the determination of potassium (K), magnesium (Mg) and phosphor (P) in bean seed samples employing a data fusion strategy in the low-level with laser-induced breakdown spectroscopy (LIBS) and wavelength dispersive X-ray fluorescence (WDXRF) techniques combined with direct solid sample analysis. Univariate and multivariate (multiple linear regression, MLR) calibration and leave-one-out cross validation strategies were evaluated to build the calibration models correlated with reference values obtained by inductively coupled plasma optical emission spectrometry (ICP OES) after microwave-assisted acid digestion. The proposed calibration models for WDXRF and LIBS were tested using 14 samples, where the best results were obtained using the data fusion of both techniques. click here The standard error of cross validation (SECV) obtained were 0.12% for K, 0.019% for Mg and 0.10% for P, and the trueness ranged between 89 and 124% for K, 82 to 125% for Mg and 73 to 128% for P. These values showed a good accuracy, precise and robustness of the method and a greater reliability of the results. In addition, the predicted concentrations ranged from 0.97 to 1.55% for K, 0.14 to 0.28% for Mg, and 0.27 to 0.82% for P. Thirty each Nellore (NEL) and crossbred Angus × Nellore (AxN) were used to evaluate the effect of feeding soybean oil (SBO) and breed on meat sensory acceptability and its relation to muscle metabolite profiles. Cattle were fed for 133 d on two different diets 1) basal feedlot diet (CON) and 2) CON diet with 3.5% added SBO. No interactions between diet and genetic group were detected for any traits measured. Meat from animals fed SBO diet had lower overall liking, flavor, tenderness and juiciness scores compared to meat from animals fed CON diet. The four most important compounds differing between animals fed CON and SBO diets were betaine, glycerol, fumarate, and carnosine, suggesting that metabolic pathways such as glycerolipid metabolism; glycine, serine and threonine metabolism; glutamine and glutamate metabolism; valine, leucine and isoleucine biosynthesis; and alanine, aspartate and glutamate metabolism were affected by diets. Nellore beef had a higher overall liking and meat flavor scores than AxN beef. The four most important compounds differing between breeds were glycine, glucose, alanine, and carnosine, which may indicate that metabolic pathways such as glutathione metabolism; primary bile acid biosynthesis; alanine, aspartate and glutamate metabolism; and valine, leucine and isoleucine biosynthesis were affected by genetic groups. Meat carnosine, inosine monophosphate, glutamate, betaine, glycerol and creatinine levels were correlated with sensory acceptability scores. Meat metabolite profiles and sensory acceptability were differentially impacted by diet and breed. Progress in analytical tools have led to a deeper insight into the chemical constitution and reaction pathways during the tea manufacture. However, the challenges have also changed as "new" teas are traded internationally which makes the authentication much more complicated. This micro-review demonstrates that despite all the achievements in the field of validated methods, authenticity, non-targeted methods we still have some gaps. New reactions products have been detected and those might be useful for authenticity purposes. As regards definitions of certain types of tea it makes sense to combine compositional data generated by validated targeted methods with non-targeted work to get a clearer view. Some more work seems to be necessary to get e.g. a deeper insight in the fate of proanthocyanidins during different types of processing and to develop a concept to quantify the thearubigins. There was progress in our knowledge of the thearubigin fraction in the last decade, however, there are still concepts to develop. This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 °C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 ± 0.26 to 577.5 ± 2.14 μg/g oil, after heating at 180 °C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as standard (butylated hydroxytoluene) showed greater results, it was used in the maximum concentration permitted by Brazilian legislation (0.01%), suggesting that aroeira fruit could be used as a natural antioxidant for the food industry. The protective effect of aroeira may be correlated to its antioxidant capacity and the presence of bioactive compounds which were identified by UHPLC-ESI-MS in the aroeira extract.