Análisis del error de medición y variabilidad interespecífica morfométrica de Fourier en M2 de primates Hominoidea

Los análisis de Fourier permiten caracterizar el contorno del diente y obtener una serie de parámetros para un posterior análisis multivariante. Sin embargo, la gran complejidad que presentan algunas formas obliga a determinar el error de medición intrínseco que se produce. El objetivo de este trabajo es aplicar y validar los análisis de Fourier en el estudio de la forma dental del segundo molar inferior (M2) de cuatro especies de primates Hominoidea para explorar la variabilidad morfométrica interespecífica, así como determinar el error de medición a un nivel intra e interobservador. El contorno de la superficie oclusal del diente fue definido digitalmente y con las funciones derivadas del análisis de Fourier se realizaron Análisis Discriminantes y Test de Mantel (correlaciones de Pearson) para determinar las diferencias de forma a partir de las mediciones tomadas. Los resultados indican que el análisis de Fourier muestra la variabilidad de forma en dientes molares en especies de primates Hominoidea. Adicionalmente, los altos niveles de correlación a nivel intra (r>0,9) como interobservador (r>0,7) sugieren que la descripción morfométrica del diente a partir de métodos de Fourier realizados por diferentes observadores puede ser agrupada para posteriores análisis.

Caracterización morfológica del M2 de Primates Hominoidea a partir de análisis de Fourier

Los análisis de Fourier permiten caracterizar el contorno del diente a partir de un número determinado de puntos y extraer una serie de parámetros para un posterior análisis multivariante. No obstante, la gran complejidad que presentan algunas conformaciones, obliga a comprobar cuántos puntos son necesarios para una correcta representación de ésta. El objetivo de este trabajo es aplicar y validar los análisis de Fourier (Polar y Elíptico) en el estudio de la forma dental a partir de diferentes puntos de contorno y explorar la variabilidad morfométrica en diferentes géneros. Se obtuvieron fotografías digitales de la superfi cie oclusal en segundos molares inferiores (M2s) de 4 especies de Primates (Hylobates moloch, Gorilla beringei graueri, Pongo pygmaeus pygmaeus y Pan troglodytes schweirfurthii) y se defi nió su contorno con 30, 40, 60, 80, 100 y 120 puntos y su representación formal a 10 armónicos. El análisis de la variabilidad morfométrica se realizó mediante la aplicación de Análisis Discriminantes y un NP-MANOVA a partir de matrices de distancias para determinar la variabilidad y porcentajes de clasifi cacióncorrecta, a nivel metodológico y taxonómico. Los resultados indicaron que los análisis de forma con series de Fourier permiten analizar la variabilidad morfométrica de M2s en géneros de Hominoidea, con independencia del número de puntos de contorno (30 a 120). Los porcentajes de clasifi cación son más variables e inferiores con el uso de la serie Polar (≈60-90) que con la Elíptica (75-100%). Un número entre 60-100 puntos de contorno mediante el método elíptico garantiza una descripción correcta de la forma del diente.

Age-Related Tooth Wear Differs between Forest and Savanna Primates

Tooth wear in primates is caused by aging and ecological factors. However, comparative data that would allow us to delineate the contribution of each of these factors are lacking. Here, we contrast age-dependent molar tooth wear by scoring percent of dentine exposure (PDE) in two wild African primate populations from Gabonese forest and Kenyan savanna habitats. We found that forest-dwelling mandrills exhibited significantly higher PDE with age than savanna yellow baboons. Mandrills mainly feed on large tough food items, such as hard-shell fruits, and inhabit an ecosystem with a high presence of mineral quartz. By contrast, baboons consume large amounts of exogenous grit that adheres to underground storage organs but the proportion of quartz in the soils where baboons live is low. Our results support the hypothesis that not only age but also physical food properties and soil composition, particularly quartz richness, are factors that significantly impact tooth wear. We further propose that the accelerated dental wear in mandrills resulting in flatter molars with old age may represent an adaptation to process hard food items present in their environment.

Deposição eletrolítica catódica e anódica simultâneas para minimizar interferências de cobre e chumbo na determinação espectrofotométrica de cádmio em água e alimentos via reação com Verde de Malaquita e iodeto

Simultaneous electrolytic deposition is proposed for minimization of Cu2+ and Pb2+ interferences on automated determination of Cd2+ by the Malachite Green-iodide reaction. During electrolysis of sample in a cell with two Pt electrodes and a medium adjusted to 5% (v/v) HNO3 + 0.1% (v/v) H2SO4 + 0.5 mol L-1 NaCl, Cu2+ is deposited as Cu on the cathode, Pb2+ is deposited as PbO2 on the anode while Cd2+ is kept in solution. With 60 s electrolysis time and 0.25 A current, Pb2+ and Cu2+ levels up to 50 and 250 mg L-1 respectively, can be tolerated without interference. With on-line extraction of Cd2+ in anionic resin minicolumn, calibration graph in the 5.00 - 50.0 µg Cd L-1 range is obtained, corresponding to twenty measurements per hour, 0.7 mg Malachite Green and 500 mg KI and 5 mL sample consumed per determination. Results of the determination of Cd in certified reference materials, vegetables and tap water were in agreement with certified values and with those obtained by GFAAS at 95% confidence level. The detection limit is 0.23 µg Cd L-1 and the RSD for typical samples containing 13.0 µg Cd L-1 was 3.85 % (n= 12).

Morfología comparada de la escápula de primates humanos y no humanos mediante morfometría geométrica. Estudio preliminar.

Este trabajo estudia la morfología comparada de la escápula de primates humanos y no humanos mediante morfometría geométrica. Se han utilizado 62 omóplatos de individuos adultos de sexo desconocido (22 humanos actuales, 1 Neandertal y 39 primates no humanos), procedentes de las colecciones de las Universidades UAB, UB y del Museo de Ciencias Naturales de Barcelona. Cada escápula se fotografió ortogonalmente y se cuantificó su morfología mediante el uso de puntos anatómicos de referencia (12 para la cara posterior y 13 para la anterior). Después de evaluar la fiabilidad de las mediciones mediante un test de distancias euclídeas, se analizó la diversidad de este hueso en las diferentes especies de primates mediante un Análisis de Componentes Principales (ACP). Los resultados mostraron clara separación morfológica entre primates cuadrúpedos y no cuadrúpedos (suspensores, saltadores y bípedos). En este último conjunto los humanos se separan netamente del resto. En los primates cuadrúpedos predomina la dimensión horizontal (mayor anchura y menor altura), mientras que en los no cuadrúpedos se da la tendencia contraria (menor anchura y mayor altura). La espina escapular queda situada en posición más horizontal enprimates cuadrúpedos respecto a los no cuadrúpedos, aunque en el género Homo, esta inclinación está atenuada. La escápula analizada de Neandertal, si bien es más robusta y con menor inclinación de la espina escapular que la de los humanos actuales, se agrupa bien con éstos. Nuestros resultados muestran el potencial de la metodología utilizada para el estudio de la morfología escapular de Homo y demás géneros de primates.

Vitaminas lipossolúveis em alimentos: uma abordagem analítica

This study concerns certain problems inherent to the determination of fat-soluble vitamins in food, from extraction methods to identification and quantification. The discussion involves the main official and unofficial extraction methods coupled with spectrophotometric and HPLC techniques in which vitamins samples are obtained through liquid-liquid-solid and liquid-liquid-solid-solid extraction, indispensable to the analytical separation of different chemical compounds with vitamin functions. A saponification stage, possibly coupled with supercritical fluid extraction appears to be mandatory in the determination of vitamins A and E in their alcoholic forms. Alternative identification and quantification procedures are outlined: biological and chemical assays, analytical separations by HPLC (normal and reversed-phase), UV detection (all fat-soluble vitamins) and fluorescence detection (retinoids and tocopherols). Automation from sample preparation to quantification stages increases the data acquisition rate.

Utilização de técnicas eletroanalíticas na determinação de pesticidas em alimentos

The aim of this work is to discuss selected applications of electroanalytical techniques for the detection of pesticides in foods and beverages, published in the last ten years. The applications involved different working electrodes for the electroanalytical determination of pesticides, namely amperometric biosensors, cholinesterase-based biosensors, polymer-modified electrodes, ultramicroelectrodes and hanging mercury drop electrodes. They were used for several voltammetric and amperometric techniques in different analytical procedures for the detection and quantification of different classes of pesticides in different food matrices.

Espectrofotometria derivativa: uma estratégia simples para a determinação simultânea de corantes em alimentos

A very simple spectrophotometric method is described for resolving binary mixture of the food colorants Sunset Yellow (INS 110) and Tartrazine Yellow (INS 102) by using the first derivative spectra with measurements at zero-crossing wavelengths. Before the spectrophotometric measurements, the dyes were sorbed onto polyurethane foam and recovered in N,N-dimethilformamide. Commercial food products (gelatine and juice powder) were analysed by using the proposed method and the HPLC technique. The results are in very good agreement and the differences between the methods is not statistically important. Therefore, the first-order derivative spectrophotometric method is accurate, precise, reliable and could be applied to the routine analysis of food samples.

Metodologias analíticas para determinação das fumonisinas em milho e alimentos à base de milho

Fumonisins are mycotoxins occurring worldwide, mainly in maize and maize-based food products, which could affect animal and human health. This paper reviews analytical methodologies for the determination of these fungal toxins in foods. It includes extraction, cleanup, derivatization procedures, detection, quantification, and confirmation procedures. Initial attempts at gas chromatographic methods and thin layer chromatography were supplanted by liquid chromatographic methods, mainly performed with fluorometric detection, or mass spectrometry detection, enabling the analysis of polar and thermolabile chemicals without chemical derivatization, which results in lower limits of detection. Alternative methods, such as enzyme linked immunosorbent assay or zone capillary zone electrophoresis, are also described.

Seguridad y riesgo de toxicidad de los alimentos: un debate actual

El progreso científico y tecnológico ha tenido muchas consecuencias beneficiosas para la humanidad pero también conlleva riesgos. Un ámbito en el que estos dos aspectos de la cuestión se manifiestan más claramente es el de la alimentación humana. Las posibilidades actuales de la industria alimentaria permiten la obtención de productos cada vez más adaptados a las necesidades y gustos del consumidor No obstante, existe una desconfianza frente a los alimentos transformados que se juzgan, injustamente, como menos seguros que los frescos o naturales. Ciertos escándalos de gran resonancia alimentan esta desconfianza, y no suele tenerse en cuenta que las vacas locas, los pollos con dioxinas o la carne con hormonas, por ejemplo, son problemas de las fases primarias de producción, agrícola y ganadera, y no de la industria alimentaria propiamente dicha. Bajo la perspectiva global de lo que son los alimentos y de lo que conocemos de su composición y funciones en el ser humano, y teniendo en cuenta de que el riesgo cero no existe para ninguna actividad, y por lo tanto tampoco en la alimentación, se puede afirmar que nuestros alimentos nunca han sido tan seguros como en la actualidad, aunque sigue habiendo problemas y en un tema como éste, de evidente implicación sanitaria, toda precaución es poca. En este artículo se discuten las relaciones entre alimentación y riesgo y la percepción social sobre estas relaciones, se describen someramente los componentes tóxicos naturales de los alimentos, la contaminación de los mismos, los problemas de alteración y deterioro, así como la adulteración y el fraude y sus consecuencias. También se aborda la significación de casos actuales que cuestionan la seguridad de los alimentos y el papel del control alimentario, por parte de productores y administraciones para garantizar la calidad y la seguridad de los alimentos.

Metodologia analítica para determinação de folatos e ácido fólico em alimentos

The aim of this work was to develop and to validate a methodology using HPLC for the simultaneous determination of folates and folic acid in foods. The limits of detection and the recovery rates for the vitamins in the certified reference materials were respectively 5 pg/mL and 94-108% for 5-MTHF, 7 pg/mL and 97-102% for THF, 30 pg/mL and 97.9-104% for 5-FTHF, 30 pg/mL and 95-107 for 10-FFA, 5 ng/mL and 97-102% for FA and 5 ng/mL and 98-103% for 10-MFA. Repeatability showed a coefficient of variation below 3.9% for all the vitamins. The proposed methodology was shown to be efficient when applied to different certified reference materials, namely pig's liver (BCR487), powdered milk (BCR421) and a vegetable mixture (BCR485).

Teores de corantes artificiais em alimentos determinados por cromatografia líquida de alta eficiência

Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives. In the case of artificially colored breakfast cereals, 71% of the samples exceeded the allowed limits. Regarding the portions recommended for consumption by the makers of two of the samples, the amounts exceeded those allowed by the Brazilian legislation. In the case of chocolate confetti and candies none of the samples showed higher amounts than those allowed. However 37% of the chewing gum samples presented larger contents than the authorized ones, and one sample contained five times more synthetic dyes than allowed.

Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos

Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological and functional characteristics turn surfactin into an attractive compound for several utilizations. In this review we emphasize some aspects of surfactin as a new food ingredient and its potential pharmaceutical and health applications.

Modificação química e física do amido de quirera de arroz para aproveitamento na indústria de alimentos

The study evaluated the efficiency of chemical (phosphorylation) and physical (extrusion) modifications of the starch of broken rice. Results demonstrated a reduction in the moisture content of extruded and phosphorylated broken rice and an increase in the ash content of phosphorylated broken rice. Both phosphorylation and extrusion increased cold water binding capacity, swelling power, and solubility. Extruded and phosphorylated pastes were stable under refrigeration, but only extruded paste was stable when submitted to freezing. Phosphorylated paste had the lowest viscosity and the highest stability during heating, while the extruded one gelatinized without heating, but had higher losses during heating.

O estado da arte da cromatografia associada à espectrometria de massas acoplada à espectrometria de massas na análise de compostos tóxicos em alimentos

Chromatography combined with several different detection systems is one of the more used and better performing analytical tools. Chromatography with tandem mass spectrometric detection gives highly selective and sensitive analyses and permits obtaining structural information about the analites and about their molar masses. Due to these characteristics, this analytical technique is very efficient when used to detect substances at trace levels in complex matrices. In this paper we review instrumental and technical aspects of chromatography-tandem mass spectrometry and the state of the art of the technique as it is applied to analysis of toxic substances in food.