Glicerol: um breve histórico e aplicação em sínteses estereosseletivas

Presently glycerol is considered a co-product of biodiesel industry. As the biodiesel production is exponentially increasing, glycerol generated from the transesterification of vegetable oils and fats is also being produced on a large scale, and turned out to be essential seeking for novel alternatives to the consumption of the extra volume, in crude and/or as derivatives high added value. This review mainly deals with chemical and enzymatic transformations of glycerol to obtain chiral building blocks for synthesis of pharmaceuticals and natural products.

Obtenção de biodiesel por transesterificação em dois estágios e sua caracterização por cromatografia gasosa: óleos e gorduras em laboratório de química orgânica

Methanolic transesterification of oils and fats was carried out in a two steps procedure, under basic and acidic catalysis. Palm, soybean, canola, corn, rice, grapeseed, sunflower, peanut, pequi and olive oils, besides tallow and lard were used as feedstock. Specific gravity, relative viscosity, thin layer chromatography and gas chromatography were used to characterize the biodiesel. Biodiesel was obtained in high yield and purity. Results were used to discuss the following key-concepts: 1 - triglycerides, composition and properties; 2 - nucleophilic acyl substitution under basic and acid conditions, 3 - thin layer chromatography, 4 - gas chromatography and its quantitative methods.

Química e sustentabilidade: novas fronteiras em biocombustíveis

This contribution discusses the state of the art and the challenges in producing biofuels, as well as the need to develop chemical conversion processes of CO2 in Brazil. Biofuels are sustainable alternatives to fossil fuels for providing energy, whilst minimizing the effects of CO2 emissions into the atmosphere. Ethanol from fermentation of simple sugars and biodiesel produced from oils and fats are the first-generation of biofuels available in the country. However, they are preferentially produced from edible feedstocks (sugar cane and vegetable oils), which limits the expansion of national production. In addition, environmental issues, as well as political and societal pressures, have promoted the development of 2nd and 3rd generation biofuels. These biofuels are based on lignocellulosic biomass from agricultural waste and wood processing, and on algae, respectively. Cellulosic ethanol, from fermentation of cellulose-derived sugars, and hydrocarbons in the range of liquid fuels (gasoline, jet, and diesel fuels) produced through thermochemical conversion processes are considered biofuels of the new generation. Nevertheless, the available 2nd and 3rd generation biofuels, and those under development, have to be subsidized for inclusion in the consumer market. Therefore, one of the greatest challenges in the biofuels area is their competitive large-scale production in relation to fossil fuels. Owing to this, fossil fuels, based on petroleum, coal and natural gas, will be around for many years to come. Thus, it is necessary to utilize the inevitable CO2 released by the combustion processes in a rational and economical way. Chemical transformation processes of CO2 into methanol, hydrocarbons and organic carbonates are attractive and relatively easy to implement in the short-to-medium terms. However, the low reactivity of CO2 and the thermodynamic limitations in terms of conversion and yield of products remain challenges to be overcome in the development of sustainable CO2 conversion processes.

ANÁLISE COMPARATIVA DO CONTEÚDO EM ESTEROIDES LIVRES DE DIFERENTES ÓLEOS, GORDURAS E BIODIESEIS POR CROMATOGRAFIA GASOSA

In this study, the percentage content of free steroid in oils, fats and biodiesel was analyzed. For this, the saponification reaction on a microscale was used, and this procedure for extraction of unsaponifiable fraction was studied in several experimental steps. After the process of saponification, the unsaponifiable fraction was analyzed by gas chromatography with flame ionization detector, where all steroids present in each oil, fat and biodiesel were identified and their contents determined and compared to their respective biodiesel. A reduction in unsaponifiable fraction of each oil and fat and its biodiesel was noted, as well as a reduction in the content of free steroids. The results showed that, compared to the sedimentation problem of steroids in biodiesel, some raw materials, such as chicken fat and babassu oil may be promising because they have low content and high reduction percentages of steroids when converted to biodiesel.

Adsorption isotherm studies of BOD, TSS and colour reduction from palm oil mill effluent (POME) using boiler fly ash

Palm oil is one of the two most important vegetable oils in the world's oil and fats market. The extraction and purification processes generate different kinds of waste generally known as palm oil mill effluent (POME). Earlier studies had indicated the possibility of using boiler fly ash to adsorb impurities and colour in POME treatment. The adsorption treatment of POME using boiler fly ash was further investigated in detail in this work with regards to the reduction of BOD, colour and TSS from palm oil mill effluent. The amount of BOD, colour and TSS adsorbed increased as the weight of the boiler fly ash used was increased. Also, the smaller particle size of 425µm adsorbed more than the 850µm size. Attempts were made to fit the experimental data with the Freundlich, Langmuir and Dubinin-Radushkevich isotherms. The R² values, which ranged from 0.8974-0.9898, 0.8848-0.9824 and 0.6235-0.9101 for Freundlich, Langmuir and Dubinin-Radushkevich isotherms respectively, showed that Freundlich isotherm gave a better fit followed by Langmuir and then Dubinin-Radushkevich isotherm. The sorption trend could be put as BOD > Colour > TSS. The apparent energy of adsorption was found to be 1.25, 0.58 and 0.97 (KJ/mol) for BOD, colour and TSS respectively, showing that sorption process occurs by physiosorption. Therefore, boiler fly ash is capable of reducing BOD, Colour and TSS from POME and hence could be used to develop a good adsorbent for POME treatment.

VALORES LIMÍTROFES PARA TRANSPIRAÇÃO, DESENVOLVIMENTO E CRESCIMENTO DE Corymbia citriodora (Hook.) K.D. Hill & L.A.S. Johnson EM RESPOSTA À DEFICIÊNCIA HÍDRICA NO SOLO1

RESUMO Quando a disponibilidade de água no solo é reduzida, as plantas respondem diminuindo a taxa de transpiração, o crescimento e o desenvolvimento, na tentativa de aclimatação à deficiência hídrica. Com o objetivo de quantificar essas respostas em mudas de Corymbia citriodora (Hook.) K.D. Hill & L.A.S. Johnson, foi utilizada a metodologia da fração de água transpirável no solo (FATS), em um experimento conduzido em casa de vegetação, sob o delineamento inteiramente casualizado, sendo dois níveis de suplementação hídrica, duas épocas de aplicação da deficiência hídrica e nove repetições. A FATS e os parâmetros de transpiração, crescimento e desenvolvimento foram medidos diariamente durante a aplicação da deficiência hídrica. A FATS crítica, em que a transpiração, o crescimento e desenvolvimento começam a ser reduzidos, foi distinta nas épocas de aplicação da deficiência hídrica devido à diferença das condições meteorológicas. Os valores elevados de FATS indicaram que a espécie possuiu boa aclimatação à deficiência hídrica no solo, quando comparada com as espécies anuais e outras perenes.

O surto de peste suína africana ocorrido em 1978 no município de Paracambi, Rio de Janeiro

Em função das dúvidas que ainda perduram 25 anos após a ocorrência do surto de peste suína africana (PSA), em Paracambi, Estado do Rio de Janeiro, Brasil, em 1978, são apresentados os resultados, relativos a este foco, obtidos pelos estudos epidemiológico, clínico-patológico, virológico, bacteriológico e ultra-estrutural dos casos naturais, bem como os relativos à reprodução experimental da doença no Brasil e sua confirmação por isolamento e determinação de patogenicidade realizada no Plum Island Animal Disease Center, New York, EUA. Os animais se infectaram pela ingestão de restos de comida de aviões procedentes de Portugal e da Espanha, países nos quais a doença existia. De acordo com publicação do Ministério da Agricultura, após o diagnóstico do surto de PSA descrito neste trabalho, 223 novos focos foram relatados, entre 1978 e 1979, em todas Regiões do país (Norte, Nordeste, Centro-Oeste, Sudeste e Sul) e focos adicionais em 1981, sem informações exatas referentes ao seu número. O último caso foi relatado em 15 de novembro de 1981, e em 5 de dezembro 1984 o Brasil foi declarado livre da PSA. Para o diagnóstico da PSA foram processadas 54.002 amostras no Departamento de Virologia do Instituto de Microbiologia da Universidade Federal do Rio de Janeiro, no período de 1978 a 1981. No processamento das amostras foram usadas as técnicas de hemadsorção em cultura de leucócitos (HAd), imunoflorescência em cortes de tecido (FATS), imunoflorescência em cultivo celular (FATCC), imuno-eletrosmoforese (IEOP) e imunoflorescência indireta (IIF). Somente 4 amostras foram positivas pela técnica de FATCC, a única das provas que inclui o isolamento viral; não é mencionada a procedência dessas amostras, mas provavelmente trata-se das amostras oriundas de Paracambi. Com base na análise de todos os dados publicados sobre o tema, na possível ocorrência de falso-positivos, na falta de informações sobre isolamento e caracterização do virus, bem como na ausência de dados sobre epidemiologia, sinais clínicos e patologia nesses outros supostos focos, pode-se concluir que o surto de Paracambi constitui a única ocorrência de PSA no Brasil, comprovada por isolamento, identificação do vírus e determinação de sua patogenicidade, e que a doença manteve-se confinada a esse local, provavelmente em função do diagnóstico precoce e da rápida adoção de eficientes medidas de controle pelas autoridades sanitárias; o abate dos suínos desse rebanho iniciou-se 10 dias depois da primeira morte e 3 dias após o diagnóstico presuntivo.

Effect of high-fat diets on body composition, lipid metabolism and insulin sensitivity, and the role of exercise on these parameters

Dietary fat composition can interfere in the development of obesity due to the specific roles of some fatty acids that have different metabolic activities, which can alter both fat oxidation and deposition rates, resulting in changes in body weight and/or composition. High-fat diets in general are associated with hyperphagia, but the type of dietary fat seems to be more important since saturated fats are linked to a positive fat balance and omental adipose tissue accumulation when compared to other types of fat, while polyunsaturated fats, omega-3 and omega-6, seem to increase energy expenditure and decrease energy intake by specific mechanisms involving hormone-sensitive lipase, activation of peroxisome proliferator-activated receptor α (PPARα) and others. Saturated fat intake can also impair insulin sensitivity compared to omega-3 fat, which has the opposite effect due to alterations in cell membranes. Obesity is also associated with impaired mitochondrial function. Fat excess favors the production of malonyl-CoA, which reduces GLUT4 efficiency. The tricarboxylic acid cycle and beta-oxidation are temporarily uncoupled, forming metabolite byproducts that augment reactive oxygen species production. Exercise can restore mitochondrial function and insulin sensitivity, which may be crucial for a better prognosis in treating or preventing obesity.

Evaluation of the quality of pet foods using fast techniques and official methods

This paper was designed to evaluate the rancidity of 18 pet food samples using the Diamed FATS kits and official AOCS methods for the quantification of free fatty acids, peroxide value and concentrations of malonaldehyde and alkenal in the lipid extracted. Although expiration dates have passed, the samples presented good quality evidencing little oxidative rancidity. The results of this study suggest that the Brazilian pet food market is replete with products of excellent quality due to the competitiveness of this market sector.

Influence of food components on lipid metabolism: scenarios and perspective on the control and prevention of dyslipidemias

Cardiovascular diseases (CVD) are the main causes of death in the Western world. Among the risk factors that are modifiable by diet, for reducing cardiovascular disease risks, the total plasma concentrations of cholesterol, triglycerides, LDL-C, and HDL-C are the most important. Dietary measures can balance these components of the lipid profile thus reducing the risk of cardiovascular diseases. The main food components that affect the lipid profile and can be modified by diet are the saturated and trans fats, unsaturated fats, cholesterol, phytosterols, plant protein, and soluble fiber. A wealth of evidence suggests that saturated and trans fats and cholesterol in the diet raise the total plasma cholesterol and LDL-C. Trans fats also reduce HDL-C, an important lipoprotein for mediating the reverse cholesterol transport. On the other hand, phytosterols, plant proteins, isoflavones, and soluble fiber are protective diet factors against cardiovascular diseases by modulating plasma lipoprotein levels. These food components at certain concentrations are able to reduce the total cholesterol, TG, and LDL-C and raise the plasma levels of HDL-C. Therefore, diet is an important tool for the prevention and control of cardiovascular diseases, and should be taken into account as a whole, i.e., not only the food components that modulate plasma concentrations of lipoproteins, but also the diet content of macro nutrients and micronutrients should be considered.

Effect of different sweetener blends and fat types on ice cream properties

The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated vegetable fat. The analysis of variance showed significant differences in chemical compositions. Hygroscopicity of fructose syrup increased the solids content in the formulations. Melting rate and overrun were higher in products added with this sugar. Palm fat caused changes in melting ranges of formulations, and higher melting rate was observed in the combination of palm fat and fructose syrup.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum extracted from whole and crushed nutlets with the Soxhlet and SFE-COs methods showed the following ranges of water absorption capacity of 62.64 to 143.66 g/g, water adsorption capacity of 0.69 to 1.35 g/g, and water and oil holding capacity of 100 to 149.28 g/g and19.5 to 40.4 g/g, respectively. The rheological behavior exhibited by the gums was pseudoplastic or shear thinning. From a functional perspective, chia gum is an important food component due its emulsifier and stabilizer potentials.

Development of prebiotic food products and health benefits

In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of Chronic Non-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers and rich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting the importance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer. Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrients that support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouraged the development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention, besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of the main known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologies to the recognition of pre and probiotic functions.