Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.

Evaluation of Lubricating Oil Preparation Procedures for the Determination of Al, Ba, Mo, Si and V by High-Resolution Continuum Source FAAS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

In vitro efficacy of plant extracts and synthesized substances on Rhipicephalus (Boophilus) Microplus (Acari: Ixodidae)

Herbal drugs have been widely evaluated as an alternative method of parasite control, aiming to slow development of resistance and obtain low-cost biodegradable parasiticides. This study evaluated the in vitro efficacy on Rhipicephalus (Boophilus) microplus of extracts from Carapa guianensis seed oil, Cymbopogon martinii and Cymbopogon schoenanthus leaf essential oil, and Piper tuberculatum leaf crude extract and similar synthesized substances. In the immersion test, engorged females were evaluated in five dilutions ranging from 10% to 0.030625% concentration. In the larval test on impregnated filter paper, the concentration ranged from 10% to 0.02%. The treatments and controls were done in three replicates. Chemical analysis of the oils was performed by gas chromatography. The main compounds were oleic acid (46.8%) for C. guianensis and geraniol for C. martinii (81.4%), and C. schoenanthus (62.5%). The isolated and synthesized substances showed no significant effect on larvae and adult. C. martinii and P. tuberculatum showed the best efficacy on the engorged females. The LC50 and LC90 were 2.93% and 6.66% and 3.76% and 25.03%, respectively. In the larval test, the LC50 and LC90 obtained for C. martinii, P. tuberculatum, and C. schoenanthus were 0.47% and 0.63%, 0.41% and 0.79%, 0.57% and 0.96%, respectively. The fact that geraniol is present in greater quantities in C. martinii explains its higher activity in relation to C. shoenanthus. It is necessary to validate the in vivo use of safe and effective phytoparasiticidal substances. Efforts should be focused on developing formulations that enhance the efficacy in vivo and lengthen the residual period.

Essential oils from leaves of cryptocarya spp from the atlantic rain forest

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da qualidade dos óleos de fritura usados em restaurantes, lanchonetes e similares

A fritura é uma operação importante por ser um processo de preparação rápida de alimentos e por conferir aos produtos fritos características únicas de odor e sabor. Na temperatura de fritura o óleo interage com o ar, água e componentes dos alimentos que estão sendo fritos gerando compostos responsáveis por odores desagradáveis e degradações em óleos utilizados por longos períodos. Este trabalho foi conduzido com o objetivo de determinar os níveis de alteração dos óleos e gorduras utilizadas nos processos de fritura de restaurantes, lanchonetes, bares e pastelarias da cidade de São José do Rio Preto-SP. Os métodos analíticos aplicados para a avaliação da alteração em 60 amostras de óleos e gorduras incluíram a determinação de compostos polares totais (%), ácidos graxos livres (%, expressos em ácido oléico) e índice de peróxidos (meq/kg). Foram estabelecidos como limite de alteração 25% para compostos polares, 1% para ácidos graxos livres e 15meq/kg para índice de peróxidos. de acordo com os resultados obtidos, observou-se que das 60 amostras analisadas, 30% apresentaram valores de compostos polares superiores ao limite estabelecido para descartar os óleos e gorduras de fritura. Já, para ácidos graxos livres e índice de peróxidos, 18,3% e 8,3% das amostras, respectivamente, apresentaram valores acima do estabelecido para o descarte. Os elevados níveis de compostos polares totais encontrados (57,4%) em um número significativo de amostras demonstraram a necessidade de melhorar a qualidade dos óleos e gorduras de fritura neste setor de alimentação.

Biomass production and chemical composition of Lippia alba (Mill.) NEBr. ex Britt & Wilson in leaves on different plant parts in different seasons

Lippia alba, family Verbenaceae, is widely spread in Central and South American. It's a shurb with a quadrangular branch reaching 1,7m tall. The leaves are membranaceous, petiolate, pubescent with a strong flavor. It's limbs have variable forms with pointed apex, cuneiform or decumbent base, and serrated or crenated hordes. It was determined the best harvest season to biomass production, essential oil content and chemical composition, on different plant parts (apical, medium, basal). It has been observed that, both apical and medium parts represented around 80 % of the fresh leaf mass. The foliar biomass yields are about 5 ton/ha in four harvests during an year. The average yield of essential oil considering the three plant parts were 0.15%, 0.47%, 0.46%, 0.55% and 0.61% for summer/98, autumn/98, winter/98, spring/98 and summer/99, respectively. Essential oils showed similar chemical composition either in relation to seasonality, neral, geranial and t-cariofilene were the majority compounds.

Screening and confirmation of PAHs in vegetable oil samples by use of supercritical fluid extraction in conjunction with liquid chromatography and fluorimetric detection

A fast, simple, non-destructive method for the direct screening of polycyclic aromatic hydrocarbons (PAHs) in vegetable oil samples is proposed. The method uses a supercritical fluid extraction (SFE) system coupled on-line with a fluorimetric detector to determine PAHs. This special assembly avoids the main problems encountered in the determination of PAHs in complex matrices such as vegetable oils. PAHs are selectively extracted by using silica gel in the thimble and cleaned up by passage through a C18 column. Interferences are preferentially retained by the silica gel during the SFE process while PAHs are adsorbed in the C18 column and the remainder of the matrix is sent to waste. Finally, the C18 column is purged to remove residual CO2 gas and adsorbed PAHs are recovered by desorption with a solvent. The extracts from positive samples are subsequently analyzed by liquid chromatography (LC) with fluorescence detection. The proposed method allows the confirmation of vegetable oil safety and hence provides a new tool for consumer protection. (C) 2004 Elsevier B.V. All rights reserved.

Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d and evaluated for polar compounds, polymers, peroxide value, oil stability index, and alpha-tocopherol content. Results obtained through the various methods applied were consistent and indicated that the length of the induction period could not be explained only on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. alpha-Tocopherol content also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg alpha-tocopherol at the starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level, 19% polar compounds, and 100 mg/kg alpha-tocopherol.

Production of Pseudomonas aeruginosa LBI rhamnolipids following growth on Brazilian native oils

Oils from Buriti (Mauritia flexuosa), Cupuacu (Theobroma grandiflora), Passion Fruit (Passiflora alata), Andiroba (Carapa gitianensis), Brazilian Nut (Bertholletia excelsa) and Babassu (Orbignya spp.) were evaluated as carbon sources for rhamnolipid production by Pseudomonas aeruginosa LBI. The highest rhamnolipid concentrations were obtained from Brazilian Nut (9.9 l(-1)) and Passion Fruit (9.2 g l(-1)) oils. Surface tension varied from 29.8 to 31.5 mN m(-1), critical micelle concentration from 55 to 163 mg l(-1) and the emulsifying activity was higher against toluene (93-100%) than against kerosene (70-92%). Preliminary characterization of the surfactant mixtures by mass spectrometry revealed the presence of two major components showing m/z of 649 and 503, which corresponded to the dirhamnolipid (Rha(2)C(10)C(10)) and the monorhamnolipid (RhaC(10)C(10)), respectively. The monorhamnolipid detected as the ion of m/z 503 is predominant in all samples analyzed. (c) 2005 Elsevier Ltd. All rights reserved.

Chemical structure, surface properties and biological activities of the biosurfactant produced by Pseudomonas aeruginosa LBI from soapstock

Pseudomonas aeruginosa LBI isolated from petroleum-contaminated soil produced rhamnolipids (RLLBI) when cultivated on soapstock as the sole carbon source. HPLC-MS analysis of the purified culture supernatant identified 6 RL homologues (%): R-2 C-10 C-10 28.9; R-2 C-10 C-12:1 23.0; R-1 C-10 C-10 23.4; R-2 C-10 C-12 11.3; R-2 C-10 C-12 7.9; R-2 C-10 C-12 C-12 5.5. To assess the potential antimicrobial activity of the new rhamnolipid product, RLLBI, its physicochemical properties were studied. RLLBI had a surface tension of 24 mN m(-1) and an interfacial tension 1.31 mN m(-1); the cmc was 120 mg l(-1). RLLBI produced stable emulsions with hydrocarbons and vegetable oils. This product showed good antimicrobial behaviour against bacteria: MIC for Bacillus subtilis, Staphylococcus aureus and Proteus vulgaris was 8 mg l(-1), for Streptococcus faecalis 4 mg l(-1), and for Pseudomonas aeruginosa 32 mg l(-1). RLLBI was active against phytopathogenic fungal species, MIC values of 32 mg l(-1) being found against Penicillium, Alternaria, Gliocadium virens and Chaetonium globosum. Due to its physicochemical properties and antimicrobial behaviour, RLLBI could be used in bioremediation treatment and in the food, cosmetic and pharmaceutical industries.

Chebyshev-Laurent polynomials and weighted approximation

Let (a, b) subset of (0, infinity) and for any positive integer n, let S-n be the Chebyshev space in [a, b] defined by S-n:= span{x(-n/2+k),k= 0,...,n}. The unique (up to a constant factor) function tau(n) is an element of S-n, which satisfies the orthogonality relation S(a)(b)tau(n)(x)q(x) (x(b - x)(x - a))(-1/2) dx = 0 for any q is an element of Sn-1, is said to be the orthogonal Chebyshev S-n-polynomials. This paper is an attempt to exibit some interesting properties of the orthogonal Chebyshev S-n-polynomials and to demonstrate their importance to the problem of approximation by S-n-polynomials. A simple proof of a Jackson-type theorem is given and the Lagrange interpolation problem by functions from S-n is discussed. It is shown also that tau(n) obeys an extremal property in L-q, 1 less than or equal to q less than or equal to infinity. Natural analogues of some inequalities for algebraic polynomials, which we expect to hold for the S-n-pelynomials, are conjectured.

Evaluation of the thermal diffusivity of vegetable oils during frying by Thermal Lens Spectrometry

In this work we report on the use of the Thermal Lens method to verify the evolution of the thermal diffusivity of sunflower and soybean vegetable oils utilized in preparation of twenty five snacks portions. Our results show that the thermal diffusivity for sunflower oil does not change between 1 and 25 portions of fried snacks. By another hand, the soybean thermal diffusivity exhibits a little decrease for higher portion of fried snacks, indicating that for this oil the triglyceride level is reduced as a degradation process.

Ileal and caecal microbial populations in broilers given specific essential oil blends and probiotics in two consecutive grow-outs

Specific essential oil (EO) blends and probiotics used as feed additives have been shown to promote healthy digestive microbials resulting in improved poultry production. Two consecutive experiments were conducted with broilers fed corn-soybean meal diets to determine comparative effects of feed additives on ileal and caecal microbial populations (MP). Ross 708 broilers were placed in 84 pens with previously used litter and treatments maintained in the same pens for both experiments. Eight treatment groups were fed diets containing: Bacitracin methylene disalicylate (BMD) as positive control (PC); no additives as negative control (NC); three probiotics: BC-30; BioPlus 2B (B2B); and Calsporin; and the essential oil blends Crina Poultry Plus (CPP) at 300 or 150 ppm in the first experiment; and CPP at 300 ppm and Crina Poultry AF at 100 ppm in experiment 2. Starter and grower diets contained the ionophore (Coban). Ileal and caecal samples were collected at 43 days of age from male broilers. The DNA of microbial populations was isolated from digesta samples and analysed by denaturing gradient gel electrophoresis to generate percentage similarity coefficients (%SC) from band pattern dendrograms. Differences were observed in ileal and caecal populations depending on treatment, respectively, and especially between experiments. Broilers fed diets with probiotics had very similar MP. The EO CPP at 300 ppm resulted in ilea! MP similar to those observed in chickens fed probiotics. We concluded that antibiotic treatment affected ileal, but no caecal MP. More pronounced changes in ileal and caecal MP were seen in broilers at 43 days of age following probiotic and essential oil treatments.