Elevated blood lead levels in a riverside population in the Brazilian Amazon

Lead (Pb) is recognized as one of the most toxic metals. Sources of Pb exposure have been widely documented in North America, and the removal of Pb additives from gasoline was reflected in a dramatic lowering of blood Pb concentration. In Latin America, the removal of Pb from gasoline resulted in decreased exposure, but Pb levels in many areas remain high due to occupational and environmental sources of exposure. While many of the Pb sources have been identified (mining, industries, battery recycling, lead-based paint, ceramics), new ones occasionally crop up. Here we report on blood Pb (B-Pb) levels in remote riverside communities of the Brazilian Amazon. Blood Pb (B-Pb) levels were determined in 448 persons from 12 villages of the Lower Tapajos River Basin, Par, Brazil. Socio-demographic and dietary information, as well as occupational, residential and medical history was collected using an interview-administered questionnaire. B-Pb, measured by ICP-MS, showed elevated concentrations. Mean B-Pb was 13.1 mu g/dL +/- 8.5, median B-Pb was 11.2 mu g/dL and ranged from 0.59 to 48.3 mu g/dL. Men had higher B-Pb compared to women (median: 15.3 mu g/dL vs 7.9 mu g/dL respectively). B-Pb increased with age for women, while it decreased for men. For both genders, B-Pb decreased with education. There were significant differences between villages. Exploratory analyses, using linear partition models, showed that for men B-Pb was lower among those who were involved in cattle-raising, and higher among those who hunted, farmed and fished. The distribution profile of B-Pb directed us towards artisanal transformation of manioc to flour (farinha), which requires heating in a large metal pan, with stirring primarily done by young men. In the village with the highest B-Pb, analysis of Pb concentrations (dry weight) of manioc (prior to transformation) and farinha (following transformation) from 6 houses showed a tenfold increase in Pb concentration (mean: 0.017 +/- 0.016 to 0.19 +/- 0.10 mu g/g). This was confirmed in one of these villages where we sampled manioc paste Oust before roasting) and the roasted farinha (0.05 mu g/g vs 0.20 mu g/g). While there may be other sources (ammunition, sinkers for fishing nets), the high concentrations in farinha, a dietary staple, assuredly makes an important contribution. Further action needs to reduce Pb sources in this region. (C) 2009 Elsevier Inc. All rights reserved.

Effects of process modification and heat pump drying on physical and sensory properties of Chinese style shredded beef

Chinese-style dried, shredded meat is traditionally prepared by sequential cooking, shredding, pre-drying, and final drying (roasting) of lean meat. In this study, shredded dried beef (a(w)<0.6) was prepared by omitting roasting but prolonging pre-drying. Sensory scores of the modified product were lower than those for the traditional product. When heat pump drying replaced traditional oven drying, drying time was shortened without significant difference in quality attributes. Desorption curves were established for shredded beef at several drying temperatures.

Optimization of antioxidants extraction from coffee silverskin, aroasting by-product, having in view a sustainable process

Coffee silverskin is a major roasting by-product that could be valued as a source of antioxidant compounds. The effect of the major variables (solvent polarity, temperature and extraction time) affecting the extraction yields of bioactive compounds and antioxidant activity of silverskin extracts was evaluated. The extracts composition varied significantly with the extraction conditions used. A factorial experimental design showed that the use of a hydroalcoholic solvent (50%:50%) at 40 °C for 60 min is a sustainable option to maximize the extraction yield of bioactive compounds and the antioxidant capacity of extracts. Using this set of conditions it was possible to obtain extracts containing total phenolics (302.5 ± 7.1 mg GAE/L), tannins (0.43 ± 0.06 mg TAE/L), and flavonoids (83.0 ± 1.4 mg ECE/L), exhibiting DPPHradical dot scavenging activity (326.0 ± 5.7 mg TE/L) and ferric reducing antioxidant power (1791.9 ± 126.3 mg SFE/L). These conditions allowed, in comparison with other “more effective” for some individual parameters, a cost reduction, saving time and energy.

Cooking process evaluation on mercury content in fish

This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtained for total Hg in natura and after the three types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg concentration variation. In the present study the cooked and frying processes resulted in higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species, most of them presenting detritivorous and carnivorous feeding habits. The higher Hg losses in the roasting process occurred for Sardinha, Aracu, Tucunaré, Pirapitinga, Branquinha and Tambaqui fish species, most of them being omnivorous and herbivorous fish species. Some micronutrients (Ca, Fe, K, Na, Se and Zn) in fish species in natura were also determined in order to perform a nutritional evaluation regarding these micronutrients.

Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: Implications for vegetable fat quantification in chocolate

The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipe, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis. The interpretation is based on principal component analysis combining the fatty acid concentrations and the bulk and molecular isotopic data. The scatterplot of the two first principal components allowed detection of the addition of vegetable fats to cocoa butters. Enrichment in heavy carbon isotope (C-13) of the bulk cocoa butter and of the individual fatty acids is related to mixing with other vegetable fats and possibly to thermally or oxidatively induced degradation during processing (e.g., drying and roasting of the cocoa beans or deodorization of the pressed fat) or storage. The feasibility of the analytical approach for authenticity assessment is discussed.

Red meat and cancer risk in a network of case-control studies focusing on cooking practices.

BACKGROUND: Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. METHODS: We analyzed data from a network of case-control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. RESULTS: Daily intake of red meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95% CI: 1.26-1.52), nasopharynx (OR = 1.29; 95% CI: 1.04-1.60), larynx (OR = 1.46; 95% CI: 1.30-1.64), esophagus (OR = 1.46; 95% CI: 1.23-1.72), colon (OR = 1.17; 95% CI: 1.08-1.26), rectum (OR = 1.22; 95% CI:1.11-1.33), pancreas (OR = 1.51; 95% CI: 1.25-1.82), breast (OR = 1.12; 95% CI: 1.04-1.19), endometrium (OR = 1.30; 95% CI: 1.10-1.55) and ovary (OR = 1.29; 95% CI: 1.16-1.43). Fried meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95% CI: 2.02-3.89) and esophagus (OR = 4.52; 95% CI: 2.50-8.18). Risk of prostate cancer increased for meat cooked by roasting/grilling (OR = 1.31; 95% CI: 1.12-1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed meat also emerged for cancer of the nasopharynx (OR = 1.97; 95% CI: 1.30-3.00) and stomach (OR = 1.86; 95% CI: 1.20-2.87). CONCLUSIONS: Our analysis confirmed red meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries.

Estudi de la viabilitat econòmica de la implantació d'una planta de piròlisi per a la producció de biochar en un context local i comarcal

En aquest document es pretén estudiar de la viabilitat econòmica de la implantació d’una planta de piròlisi per a la producció de biochar o char en un context local i comarcal. La biomassa és una font d’energia que genera uns rendiments energètics prou interesants i d’una manera respectuosa amb el medi ambient. Així doncs, la teòrica planta utilitzarà biomassa que, a traves del tractament termoquímic de la piròlisi, ens generarà uns productes que són d’utilitat per l’obtenció d’energia d’una manera respectuosa amb el medi ambient. Abans de fer l’anàlisi econòmic, hi ha una explicació extensa dels processos termoquímics, com són la piròlisi, la gasificació i la torrefacció. Posteriorment, es du a terme una revisió de l’estat actual de les tecnologies de conversió de biomassa a Catalunya i finalment es realitza un inventari i anàlisi dels usos de la biomassa a Catalunya, en el qual es parla principalment de l’estella el pèl·let, així com també de la seva producció, consum i exportació. El nostre anàlisi econòmic de la planta de processament de biomassa es durà a terme a nivell local, és a dir en un municipi, i també a nivell comarcal a Catalunya. A partir del processament de biomassa per mitja de la piròlisi, obtindrem uns productes, entre els quals el biochar, que serà un dels productes finals per poder vendre. L’altre producte serà el pèl·let de biochar, que l’obtindrem a través del procés de pel·letització. Aquest procés ens permetrà densificar el mateix biochar i obtenir-ne pèl·lets amb un poder calorífic superior, com també el seu possible preu de venda final. En aquest anàlisi econòmic plantejarem diferents escenaris tant a nivell local com comarcal, és a dir, farem variar diferents paràmetres de la planta, com poden ser els dies, les hores de treball, el sou dels treballadors, l’existència de procés de pel·letització...per veure la viabilitat del nostre projecte. Aquesta viabilitat la mesurarem amb diferents Índexs, entre els quals hi ha l’Índex de Rendibilitat, que ens determinarà si el projecte és possible si el seu valor és més gran a 1.

Esiselvitys puupolttoaineen jalostamisesta torrefiointitekniikalla

Fossiilisten polttoaineiden käytöstä aiheutuvia kasvihuonekaasupäästöjä pyritään vähentämään EU:ssa mm. päästökaupan avulla. Uusiutumattomien polttoaineiden tilalle kehitetään biopolttoaineita, joita voidaan hyödyntää olemassa olevien voimalaitosten polttolaitteistoilla. Biopolttoaineiden etuna on, ettäniiden ei katsota lisäävän hiilidioksidipäästöjä, koska biomassa sitoo itseensä kasvaessaan poltossa vapautuvan määrän hiiltä. Eräs kiinnostavimmista jalostetuista biopolttoaineista on torrefioitu puu, joka vastaa useimmilta ominaisuuksiltaan kivihiiltä ja jota voidaan käyttää hiilivoimalaitoksissa ilman laitteistomuutoksia. Torrefiointi on puun eräänlaista paistamista hapettomissa olosuhteissa 250-270ºC:ssa, jolloin siitä saadaanpoistettua vesi ja osa haihtuvista aineista. Puun väri muuttuu suklaanruskeaksi, se kevenee, ei savuta poltettaessa, hylkii vettä, jauhautuu hyvin sekä sillä on pienet hiukkaspäästöt. Käsitellyn puun ominaisuudet muuttuvat säilyvyydeltään ja käyttöominaisuuksiltaan merkittävästi raaka-aineeseen verrattuna. Torrefioinnilla saavutetaan puulle polttoainekäytön kannalta myös paremmat ja kestävämmät ominaisuudet kuin hiiltämällä. Torrefiointiprosessia on tutkittu jonkin verran ja torrefioidun biomassan polttoa voimalaitosmittakaavassa on kokeiltu pienessä mittakaavassa. Torrefioitu materiaali on alhaisen tiheytensä vuoksi hankalaa ja kallista kuljettaa,joten sen tiheyttä tulee nostaa kuljetuksia varten tiivistämällä esim.pelletöimällä. Torrefionti yhdistettynä pelletöintiin on parhaimmillaan kilpailukykyinen vaihtoehto, kun kivihiiltä korvaavaa biomassaa jalostetaan kaukana käyttöpaikasta ja kuljetetaan irtotavarana aluskuljetuksina. Torrefioitua puuta on tiettävästi poltettu vain hollantilaisessa voimalaitoksessa. Tässä esiselvityksessä kootun tiedon perusteella torrefioidun puupolttoaineen tuottamiseen Suomen olosuhteissa arvioidaan olevan teknis-taloudellisia mahdollisuuksia. Kuitenkin torrefiointiprosessin soveltaminen suomen olosuhteisiin ja kotimaisiin raakaaineisiin vaatii panostusta jatkotutkimukseen ennen varsinaiseen toteutusvaiheeseen siirtymistä.

Sinkkirikasteen suoraliuotusreaktorin kehittäminen

Hydrometallurgiseen sinkinvalmistusprosessiin kuuluu yleensä pasutus, liuotus, puhdistus ja elektrolyysi. Sinkkirikasteen suoraliuotusmenetelmässä sinkkisulfidi liuotetaan suoraan ilman pasutusta. Suoraliuotusprosessissa prosessiliuokseen lietettyä sinkkisulfidia syötetään liuotusreaktoriin, jossa on liuottimena rikkihappoa. Sinkkisulfidi reagoi ferrisulfaatin kanssa muodostaen sinkkisulfaattia ja ferrosulfaattia, ja samalla rikki hapettuu alkuainerikiksi. Ferro-ionit hapetetaan takaisin ferri-muotoon syöttämällä reaktoriin happea. Tämän työn tarkoituksena oli löytää uudentyyppinen, edullisempi reaktori sinkkirikasteen suoraliuotukseen. Suunnittelussa pyrittiin kehittämään mahdollisimman monipuolinen koereaktori, jota voidaan hyväksikäyttää useiden suoraliuotuksen ilmiöiden, esimerkiksi hapen liukenemisen, tutkimiseen. Reaktori mitoitettiin pilot-laitteiston kokoiseksi. Valmiilla koelaitteistolla tehtiin lyhyt sarja kokeita ja jo niiden perusteella pystyi havaitsemaan reaktorin toimivan hyvin. Kokeiden päätarkoituksena oli testata laitteiston toimivuutta ja soveltuvuutta sinkkirikasteen liuotukseen. Työhön kuului myös kehitetyllä reaktorilla myöhemmin suoritettavan koetoiminnan suunnittelu.

Sinkkirikasteen liuotusprosessin kineettinen mallinnus

Työssä on tehty kineettinen simulointimalli sinkkirikasteen liuotusprosessista. Prosessi on pieni osa Kokkolan sinkinvalmistusprosessia, jonka muita osia ovat: pasutus, neutraaliliuotus, konversio, liuospuhdistus ja elektrolyysi. Rikasteen liuotukseen tulee konversioprosessin liuos ja liuotuksesta lähtevä neste menee takaisin neutraaliliuotukseen. Saostunut jarosiitti läjitetään. Kokkolan liuotusprosessi koostuu liettoreaktorista ja kahdesta neljän liuotusreaktorin sarjasta. Liuotukseen syötetään paluuhappoa liettoreaktoriin ja liuotuspiirien ensimmäisiin liuotusreaktoreihin. Happea syötetään kaikkiin liuotusreaktoreihin. Prosessin mallintamiseen käytettiin Aspen Plus-simulointiohjelmaa, johon pystyttiin syöttämään kineettisiä yhtälöitä. Reaktionopeusyhtälöitä käytettiin raudan hapetuksen, sulfidien liuotuksen ja jarosiitiin saostumisen mallintamiseen, eli kaikkiin liuotusreaktoreissa tapahtuviin reaktioihin. Kineettiset yhtälöt etsittiin kirjallisuudesta. Liettoreaktori puolestaan mallinnettiin syöttämällä ohjelmaan reaktioyhtälöt ja antamalla niille etenemisasteet. Jarosiitin liukenemisesta työssä on tehty laboratoriokokeita, koska aiheesta ei kirjallisuudesta löytynyt kineettistä tietoa. Liuotuskokeissa käytetyn kiintoaineen kuitenkin todettiin sisältävän liikaa götiittiä, että tuloksista olisi voitu laskea kinetiikkaa jarosiitin liukenemiselle. Simulointimallilla laskettiin yksi tapaus vertailukohdaksi, johon malliin tehtyjä muutoksia verrattiin. Mallilla tutkittiin konversiosta tulevan jarosiitin määrän vaikutusta, reaktorikoon merkitystä ja rikasteen liuotuksen sekä jarosiitin saostuksen reaktionopeuksien muutoksen vaikutuksia. Käytetyillä kineettisillä yhtälöillä reaktioiden todettiin tarvitsevan vain ¾ käytetystä reaktiotilavuudesta, rikasteen liuotusnopeuden kohtalaisen pienellä hidastamisen todettiin vähentävän sinkin saantoa ja jarosiitin saostuksen reaktionopeuden kasvulla todettiin myös olevan negatiivinen vaikutus sinkin saantoon. Simulointimallissa käytettyjen reaktionopeusyhtälöiden varmentaminen kokeilla todettiin tarpeelliseksi, sillä jo kohtalaisen pienillä muutoksilla havaittiin olevan merkitystä prosessin toimivuuteen. Lisäksi todettiin jarosiitin liukenemisen huomioimisen olevan tarpeen.

Determinação de compostos bioativos em amostras comerciais de café torrado

Coffee is a product consumed all around the world, Brazil being the biggest exporter. However, little is known about the difference in composition of the different brands in terms of bioactive substances. In the present study, ten of the most consumed brands of coffee in Rio de Janeiro were analyzed. Caffeine contents, trigonelline and total chlorogenic acid varied from 0.8 g/100g to 1.4 g/100g; 0.2 g/100g to 0.5 g/100g and from 3.5 g kg-1 to 15.9 g kg-1, respectively. The large heterogeneity observed in the amounts of the bioactive compounds can be attributed to different formulations of the various brands, as well as to different roasting conditions.

Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração

The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical composition of both C. arabica and C. canephora species was observed, with differences between species and degrees of roasting. Major changes were observed in sucrose, protein and trigonelline contents after decaffeination. Changes in the levels of total chlorogenic acids and in their isomers distribution were also observed. Lipids and total carbohydrates were not affected as much. The sensory and biological implications of these changes need to be investigated.

Metodologia para análise simultânea de ácido nicotínico, trigonelina, ácido clorogênico e cafeína em café torrado por cromatografia líquida de alta eficiência

A reverse phase liquid chromatography method was developed for simultaneous determination of trigonelline, caffeine, nicotinic and chlorogenic (5-CQA) acids in roasted coffee. A gradient of acetic acid/acetonitrile was used as mobile phase and detection was carried out in the UV. The samples were extracted with acetonitrile/water (5:95 v/v) at 80 ºC/10 min. Good recovery (89 to 104%), repeatability and linearity were obtained. Detection limits of 0.01, 0.15, 0.04 and 0.04 mg mL-1 were observed for nicotinic acid, trigonelline, 5-CQA and caffeine. The method, applied to arabica and robusta coffees with different degrees of roasting, was efficient and fast (~35 min) and also allowed identification of cinnamic acids.

Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)

The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and lipid peroxidation inhibition activities. All of the coffee brews presented concentration-dependent antioxidant activity. The light coffee samples presented the higher reducing power and DPPH scavenging activity. Its ion chelating capacity was similar to the medium samples, but was less than the green coffee chelating capacity. The semi-dry processing was more efficient than the dry processing only for the reducing power. All of the samples presented high lipid peroxidation inhibition activity. Based on the results the degree of coffee roasting seems to be more important than the processing to determine the antioxidant activity of brews.

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.