Comparison of methods by TLC and HPTLC for determination of aflatoxin M1 in milk and B1 in eggs

Milk and egg matrixes were assayed for aflatoxin M1 (AFM1) and B1 (AFB1) respectively, by AOAC official and modified methods with detection and quantification by thin layer chromatography (TLC) and high performance thin layer chromatography (HPTLC). The modified methods: Blanc followed by Romer, showed to be most appropriate for AFM1 analysis in milk. Both methods reduced emulsion formation, produced cleaner extracts, no streaking spots, precision and accuracy improved, especially when quantification was performed by HPTLC. The use of ternary mixture in the Blanc Method was advantageous as the solvent could extract AFM1 directly from the first stage (extraction), leaving other compounds in the binary mixture layer, avoiding emulsion formation, thus reducing toxin loss. The relative standard deviation (RSD%) values were low, 16 and 7% when TLC and HPTLC were used, with a mean recovery of 94 and 97%, respectively. As far as egg matrix and final extract are concerned, both methods evaluated for AFB1 need further studies. Although that matrix leads to emulsion with consequent loss of toxin, the Romer modified presented a reasonable clean extract (mean recovery of 92 and 96% for TLC and HPTLC, respectively). Most of the methods studied did not performed as expected mainly due to the matrixes high content of triglicerides (rich on saturated fatty acids), cholesterol, carotene and proteins. Although nowadays most methodology for AFM1 is based on HPLC, TLC determination (Blanc and Romer modified) for AFM1 and AFB1 is particularly recommended to those, inexperienced in food and feed mycotoxins analysis and especially who cannot afford to purchase sophisticated (HPLC,HPTLC) instrumentation.

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for centesimal composition, water activity, and color of the cookies. Peanut and almond cookies could be considered sources of iron once they presented at least 15% of the daily recommended value of intake. They also garnered acceptance indexes of 80 and 85%, respectively, concluding that both formulations developed in this study were source of iron and contained high concentration of lipids and proteins with great sensory acceptance, suggesting their potential consumption by gluten-intolerants.

Processing of Brazil-nut flour: characterization, thermal and morphological analysis

The Brazil nut (Bertholletia excelsea H. B. K.) is noteworthy for its high content of lipids and proteins of elevated biological value and these factors justify the need for further research and incentives for the manufacturing of new trade products. In the present study we sought new forms of technological use of these nuts by the food industry, through their processing as flour, with no alteration in its energy content. The results after its elaboration showed a product with high energy value (431.48 kcal.100 g-1), protein content of 45.92 g.100 g-1, and fiber of 17.14%. The thermal analyses indicate that the introduction of another protein component, such as soy protein isolate, does not alter the reactions or thermal behavior. On the other hand, morphological analyses revealed granular structures similar to the structure of globular proteins. It was observed that after processing to obtain the flour, the product maintains its protein-energy content, as well as its characteristics when subjected to high temperatures.

Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet

The aim of this work was to perform the microbiological and physicochemical characterization of surimi made from waste of piramutaba filleting. The results of physicochemical characterization of the waste and surimi were: moisture (76.37 and 79.11%), total lipids (5.35 and 0.74%), proteins (14.92 and 10.79%), ash (3.03 and 2.35%), pH (6.9 and 7.4), caloric value (109.15 and 77.86 kcal.g-1), and water activity (both 0.98), respectively. The results of the levels of total volatile bases were 7.29 mgN/100-1 g (waste) and 7.01% carbohydrate (surimi). The values of total lipids and proteins were reduced during the preparation of surimi, probably due to successive washes during the processing. Waste and surimi were examined microbiologically and are in compliance with required parameters. The results show a loss of red (a* parameter) and yellow (b* parameter) color. On the other hand, the L* parameter (lightness) increased after the processing of surimi. It can be concluded that piramutaba waste can be used for surimi preparation and as a source of nutrients for human consumption, providing an alternative use of these wastes avoiding their disposal polluting the environment.

Restoration of sensory dysfunction following peripheral nerve injury by the polysaccharide from culinary and medicinal mushroom, Hericium erinaceus (Bull.: Fr.) Pers. through its neuroregenerative action

Abstract Peripheral nerves have the unique capability to regenerate after injury. Insights into regeneration of peripheral nerves after injury may have implications for neurodegenerative diseases of the nervous system. We investigated the ability of polysaccharide from Hericium erinaceus mushroom in the treatment of nerve injury following peroneal nerve crush in Sprague-Dawley rats by daily oral administration. In sensory functional recovery test, the time taken for the rats to withdraw its hind limb from contact with the hot plate was measured. The test revealed acceleration of sensory recovery in the polysaccharide group compared to negative controls. Further, peripheral nerve injury leads to changes at the remotely located DRG containing cell bodies of sensory neurons. Immunofluorescence studies showed that Akt and p38 MAPK were expressed in DRG and strongly upregulated in polysaccharide group after peripheral nerve injury. The intensity of endothelial cells antigen-1 that recognized endothelial cells in the blood vessels of distal segments in crushed nerves was significantly higher in the treated groups than in the negative control group. Our findings suggest that H. erinaceus is capable of accelerating sensory functional recovery after peripheral nerve injury and the effect involves the activation of protein kinase signaling pathways and restoration of blood-nerve barrier.