Valores nutricionais e qualitativos de carnes bovinas (Longissimus thoracis) provenientes de sistemas de produção orgânica e convencional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Meat characteristics of nellore cattle fed different levels of lipid-based diets

The objective of this study was to determine the effect of the dietary inclusion of lipid-based diets (whole cottonseed and protected fat) on the centesimal composition, fatty acid profile, and sensory properties of meat from finishing Nellore cattle. The study was carried out from August to October 2009. Thirty nine uncastrated Nellore males with average initial body weight of 494.1 ± 10.1 kg and 36 months of age were housed for 63 days in pens with thirteen animals each. A completely randomized design with three treatments and thirteen replications was used. The treatments evaluated were: feed with 2.50% cottonseed (control diet); feed with 11.50% cottonseed; and feed with 3.13% cottonseed added of protected lipid (PL), all on a dry matter basis. No differences between treatments were observed for moisture, protein, and ash contents. However, the addition of protected fat caused an increase in the percentage of ether extract in the meat. Diets containing cottonseed or protected lipid did not affect fatty acid concentration in the meat. The intensity of the aroma, strange aroma, flavor, strange flavor, juiciness, color, and overall appearance were similar between treatments, except for tenderness, which was positively affected in cattle fed a diet in which the only lipid source was cottonseed. The study demonstrated that the addition of PL in the diets of finishing cattle led to greater levels of intramuscular fat, but to less tender meat than the other treatments.

Determinação do valor energético em bebidas de maracujá

The objective of this work was to calculate the energetic values in passion fruit commercial beverages (whole juices, reconstituted juices, tropical juices, and nectars) by their centesimal composition. Then, the energetic values were compared to the caloric values as described on the nutritional facts from the beverageslabels. Analyses of moisture, protein, lipids, ashes, and carbohydrates were done in 25 commercialbeverages samples. In order to calculate the energetic value of each sample, the following conversion factors were used: 4 kcal.g-1 for carbohydrates, 4 kcal.g-1 for proteins and 9 kcal.g-1 for lipids. To allow the comparison of the results, the energetic values printed on the labels were converted into kcal.100g-1 usingthe beverages density. Overall, the commercial beverages calculated energetic values were similar to the nutritional facts.

Teores de nutrientes, valores energéticos e legalidade em bebidas não alcoólicas comerciais de manga e de goiaba

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

Análise energética de cerveja eleborada com mel

The objective of this study was to characterize energetically beersmade withhoney. The tests of beer production weremade withninetreatments,threecombination of the originalextract concentrations (11, 13and 15 °Brix) and threepercentagesof honeyin the wort formulation(0, 20 and 40%).The experimentwas completely randomizedwith two replications, totaling eighteenplots.Themashingprocesswas performed byinfusion, with honey added in the boiling step. After clarified, the wort had its extract contents corrected with the addition of filtered water and was inoculated withlowfermentation yeast .The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at 0 °C for 15 days, formaturation. The beers were chemically analyzed on proximate composition (moisture, protein, lipid, ash, and carbohydrate), alcohol content (% m / m) and then calculated the energy value. The results ofchemical analysis andenergetic valuesof the beerswere subjected to analysisof variance (F test) and the means werecompared byTukey testat 5% probability. The commonbeershad the lowestenergy value (31.05 to 31.95 kcal100g-1) in relation toextra(36.42 to 38.42 kcal100g-1) and strong(38.20 to 40.17 kcal100g-1) beers. Theincrease in the original extractin beerraises theircaloric values. The presenceof honeyin the formulationincreasedthe energetic valuesincommon andextrabeersand decreasedin strong.The levelsof alcohol andcarbohydratewere predominant in thebeer energetic values,beingpossible to observeadirect relation amongthese components ofbeer and theircaloric value.

Batata cv Pirassu como matéria prima industrial

The starch market has been growing and improving in recent years, leading to a search for products with specific characteristics that meet the industrial requirements. This work aimed to evaluate the centesimal composition of potato tubers cv Pirassu and its industrial potential. The potato cv Pirassu was cultivated in Pouso Alegre, mountainous region south of Minas Gerais state, with planting season in August and harvest season in November, 2011. The tubers were analyzed for color, pulp and centesimal composition. The starch extract was analyzed for centesimal composition, phosphorus content, apparent amylose, pasting properties and thermal properties. The results showed that the content of dry matter, total soluble sugar and starch of tubers, are compatible for processing for potato chips. The starch of this cultivate showed important viscosity characteristics for food industry such as: heat resistance and friction, good final viscosity and low granular organization.

Composição físico-química e cor de clones de mandioquinha-salsa

This study aimed to characterize the physical and chemical composition of ten items of arracacha grown in the municipality of São Manuel for the 2009 harvest. In the roots of the clones BGH (4560, 5741, 5744, 5746, 5747, 6414, 6513, 6525 and 7609) and the cultivar Amarela de Senador Amaral the characteristics evaluated were: color (L *, a * and b *) and moisture, ash, crude fiber, raw grease, protein, reducing sugars, total sugars and starch. After obtaining the data, an analysis was performed for the variance of test F and comparisons between the means made by the Tukey test at 5% probability. There was no significant difference to the results of luminosity (L *) while BGH 6414 and BGH 5744 showed the highest values for chroma and * BGH 5741, BGH 6414, BGH 7609, 'Amarela de Senador Amaral' BGH 5747 presented the highest chroma values for b *. Clones BGH 7609 and BGH 6414 showed significantly higher levels of dry matter and with the potential yield of agro-industrial processes it would be best suited in the form of frying. The materials that showed significantly larger amounts of ash were BGH 6525, BGH 5747, 'Amarela de Senador Amaral ", BGH 4560, BGH 5746, BGH 6513. Regarding the contents of fatty matter BGH 6525, BGH 5741 and BGH 5744 showed the highest levels. The results of BGH 7609 showed crude fiber significantly higher than the other materials tested, it can be used in diets composed of fibers. BGH 4560 and cultivar had the highest crude protein. BGH 5741 showed the lowest reducing sugar content among the clones, but not significantly different from results found for the cultivar. All clones showed total sugar levels were higher in the cultivar, which may have more flavor. BGH 5741, BGH 5746, BGH 6525 and BGH 6513 showed significantly higher starch content than the cultivar Amarela de Senador Amaral. From these results we conclude that the clones have similar color characteristics, and are potentially a nutritionally adequate substitute for the cultivar.

Qualidade da carne de bovinos recriados em pastagens associada a suplementação e terminação a pasto ou no confinamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Fresh Pasta Production Enriched with Spirulina platensis Biomass

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory ("liked very much") and purchase intention high ("probably would buy").

Development of cassava cake enriched with its own bran and Spirulina platensis

The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuarama, in the State of Parana, there is an agricultural/industrial complex annually producing and processing tons of cassava. Baked goods can be elaborated based in cassava as a way to expand the use of this raw material and to produce food free of gluten to celiac people. In this complex a solid byproduct is generated, which is rich in starch and fibres, and because of its low commercial value it is used for animal feed or discarded. The bran was dehydrated and analysed microbiologically as well as physically and chemically so as to be used in applied research. Developed energetic food based on cassava lacks protein, but this can be supplied by adding the biomass of Spirulina platensis. Different formulations of this cassava cake were developed varying the concentration of Spirulina platensis and cassava bran. The formulation that presented the best features received chocolate before being submitted to sensory tests by children in the public education system. The results show an excellent acceptance which made viable the development of this product because of aspects like nutrition, technology and sensorial.

Fresh pasta production enriched with Spirulina platensis biomass

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory ( liked very much ) and purchase intention high ( probably would buy ).

Effects of exposure to physical factors on homeopathic preparations as determined by ultraviolet light spectroscopy

Clinical trials have reported statistically significant and clinically relevant effects of homeopathic preparations. We applied ultraviolet (UV) spectroscopy to investigate the physical properties of homeopathic preparations and to contribute to an understanding of the not-yet-identified mode of action. In previous investigations, homeopathic preparations had significantly lower UV light transmissions than controls. The aim of this study was to explore the possible effects of external factors (UV light and temperature) on the homeopathic preparations. Homeopathic centesimal (c) dilutions, 1c to 30c, of copper sulfate (CuSO(4)), decimal dilutions of sulfur (S(8)), 1x to 30x, and controls (succussed potentization medium) were prepared, randomized, and blinded. UV transmission was measured at six different time points after preparation (from 4 to 256 days). In addition, one series of samples was exposed to UV light of a sterilization lamp for 12 h, one was incubated at 37 degrees Celsius for 24 h, and one was heated to 90 degrees Celsius for 15 min. UV light transmission values from 190 or 220 nm to 340 nm were measured several times and averaged. After each exposure, UV transmission of the homeopathic preparations of CuSO(4) was significantly reduced compared to the controls, particularly after heating to 37 degrees Celsius. Overall, the nonexposed CuSO(4) preparations did not show significantly lower UV transmission compared to controls; however, the pooled subgroup of measurements at days 26, 33, and 110 yielded significant differences. UV light transmission for S(8) preparations did not show any differences compared to controls. Our conclusion is that exposure to external factors, incubation at 37 degrees Celsius in particular, increases the difference in light transmission of homeopathic CuSO(4) preparations compared to controls.

Homeopathic Preparations of Quartz, Sulfur and Copper Sulfate Assessed by UV-Spectroscopy

Homeopathic preparations are used in homeopathy and anthroposophic medicine. Although there is evidence of effectiveness in several clinical studies, including double-blinded randomized controlled trials, their nature and mode of action could not be explained with current scientific approaches yet. Several physical methods have already been applied to investigate homeopathic preparations but it is yet unclear which methods are best suited to identify characteristic physicochemical properties of homeopathic preparations. The aim of this study was to investigate homeopathic preparations with UV-spectroscopy. In a blinded, randomized, controlled experiment homeopathic preparations of copper sulfate (CuSO(4); 11c-30c), quartz (SiO(2); 10c-30c, i.e., centesimal dilution steps) and sulfur (S; 11×-30×, i.e., decimal dilution steps) and controls (one-time succussed diluent) were investigated using UV-spectroscopy and tested for contamination by inductively coupled plasma mass spectrometry (ICP-MS). The UV transmission for homeopathic preparations of CuSO(4) preparations was significantly lower than in controls. The transmission seemed to be also lower for both SiO(2) and S, but not significant. The mean effect size (95% confidence interval) was similar for the homeopathic preparations: CuSO(4) (pooled data) 0.0544% (0.0260-0.0827%), SiO(2) 0.0323% (-0.0064% to 0.0710%) and S 0.0281% (-0.0520% to 0.1082%). UV transmission values of homeopathic preparations had a significantly higher variability compared to controls. In none of the samples the concentration of any element analyzed by ICP-MS exceeded 100 ppb. Lower transmission of UV light may indicate that homeopathic preparations are less structured or more dynamic than their succussed pure solvent.

Differences in Median Ultraviolet Light Transmissions of Serial Homeopathic Dilutions of Copper Sulfate, Hypericum perforatum, and Sulfur

Homeopathic remedies are produced by potentising, that is, the serial logarithmic dilution and succussion of a mother tincture. Techniques like ultraviolet spectroscopy, nuclear magnetic resonance, calorimetry, or thermoluminescence have been used to investigate their physical properties. In this study, homeopathic centesimal (c) potencies (6c to 30c) of copper sulfate, Hypericum perforatum, and sulfur as well as succussed water controls were prepared. Samples of these preparations were exposed to external physical factors like heat, pressure, ultraviolet radiation, or electromagnetic fields to mimic possible everyday storage conditions. The median transmissions from 190nm to 340nm and 220nm to 340nm were determined by ultraviolet light spectroscopy on five measurement days distributed over several months. Transmissions of controls and potencies of sulfur differed significantly on two of five measurement days and after exposure to physical factors. Transmissions of potencies exposed to ultraviolet light and unexposed potencies of copper sulfate and Hypericum perforatum differed significantly. Potency levels 6c to 30c were also compared, and wavelike patterns of higher and lower transmissions were found. The Kruskal-Wallis test yielded significant differences for the potency levels of all three substances. Aiming at understanding the physical properties of homeopathic preparations, this study confirmed and expanded the findings of previous studies.

Use of homeopathic preparations in phytopathological models and in field trails: a critical review

Background: The literature on the applications of homeopathy for controlling plant diseases in both plant pathological models and field trials was first reviewed by Scofield in 1984. No other review on homeopathy in plant pathology has been published since, though much new research has subsequently been carried out using more advanced methods. Objectives: To conduct an up-to-date review of the existing literature on basic research in homeopathy using phytopathological models and experiments in the field. Methods: A literature search was carried out on publications from 1969 to 2009, for papers that reported experiments on homeopathy using phytopathological models (in vitro and in planta) and field trials. The selected papers were summarized and analysed on the basis of a Manuscript Information Score (MIS) to identify those that provided sufficient information for proper interpretation (MIS ≥ 5). These were then evaluated using a Study Methods Evaluation Procedure (SMEP). Results: A total of 44 publications on phytopathological models were identified: 19 papers with statistics, 6 studies with MIS ≥ 5. Publications on field were 9, 6 with MIS ≥ 5. In general, significant and reproducible effects with decimal and centesimal potencies were found, including dilution levels beyond the Avogadro's number. Conclusions: The prospects for homeopathic treatments in agriculture are promising, but much more experimentation is needed, especially at a field level, and on potentisation techniques, effective potency levels and conditions for reproducibility. Phytopathological models may also develop into useful tools to answer pharmaceutical questions.