Análises quali- e quantitativa de cafés comerciais via ressonância magnética nuclear

Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature for caffeine determination in different samples like soft drinks, coffee, medicines, etc but most of them need a sample workup which involves at least one step of purification. This work describes the quantitative analysis of caffeine using ¹H NMR and the identification of the major components in commercial coffee samples using 1D and 2D NMR techniques without any sample pre-treatment.

Off-Diagonal Magnetoimpedance Dependence of Magnetostriction and Anisotropy in Co-Based and Fe-Based Amorphous Ribbons

The object of this work is the comparison of domain structure and off-diagonal magnetoimpedance effect in amorphous ribbons with different magnetostriction coefficient. The Co66Fe4Ni1Si15B14 and Fe80B20 samples were obtained by melt-spinning. During the quenching procedure a 0.07 T transverse magnetic field was applied to some of the samples. Domain patterns obtained by the Bitter technique confirm that the differences on the samples are related to the different anisotropy and magnetostriction coefficient, and the quenching procedure. Small changes on the anisotropy distribution and the magnetostriction coefficient can be detected by the off-diagonal impedance spectra as a consequence of the different permeability values of the samples

Ocorrência e atividade biológica de quassinóides da última década

Quassinoids, the bitter principles of the Simaroubaceae family, are a group of structurally complex and highly oxygenated degraded triterpenes. They are divided into five groups according to their basic skeleton, C-18, C-19, C-20, C-22 and C-25. In recent years, attention has been focused on quassinoids because several of them have shown promising biological activities. This paper features a review of some characteristics of these compounds, updating known information with discoveries from the last decade and covering chemical structures, basic skeletons, occurrence in genus and species, besides detailed studies of biological activities such as antitumor, antimalarial, phytotoxic, antifeedant, insecticidal, anti-inflammatory and antiulcer.

Avaliação sensorial de cachaça

The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classified exhibited as the main features be not aged and high alcohol percentage. The index of preference is positively correlated with the intensity of yellow color, wood flavor, sweetness and fruit aroma. There is a negative preference correlation with the acidity, the taste of alcohol and bitterness.

Quinina: 470 anos de história, controvérsias e desenvolvimento

After 470 years, a history of development, international seed smuggling and scientific development that caused deep changes in our society, has reached an end. In 1638, the countess of Chinchón contracted a disease while in the Amazon rain forest and was healed by a potion used by the native inhabitants. In 1856, William H. Perkin while attempting to obtain synthetic quinine, discovered the mauveína, a molecule that changed the world. The synthesis of quinine was also the subject of a bitter controversy among two excellent scientists of the 20th century. During centuries, quinine was the only hope against malaria disease and its exploration almost extinguished the Cinchona tree.

Sensory and Non-sensory Factors Behind the Liking and Choice of Healthy Food Products

A healthy and balanced diet can reduce health problems, such as overweight and metabolic syndrome. In general, people have a considerably good knowledge of what constitutes a healthy diet and how they could achieve it with their food choices. Besides, people argue that health is among their top five food choice motives. Nevertheless, the prevalence of overweight is increasing and other food choice motives, such as taste, seem to conflict with the health. Liking for food does not necessarily determine acceptance alone, thus several non-sensory factors, such as brand, country of origin and nutrition claim, can also influence. Moreover, consumers are individuals in how they prioritize sensory and nonsensory factors of foods, but e.g. increasing age, female gender and health concern have been connected to a more health-oriented dietary behaviour. To sum up, identifying different factors that can increase the liking and consumption of healthy food is essential in order to develop more attractive healthful food products. Adding vitamins, minerals, fibre or other ingredients to a food product can be used to enrich the nutritional quality of the products. However, this may be difficult in practice as regards the sensory quality and pleasantness of the foods. Generally, consumers are not willing to compromise on taste in food. On the other hand, consumers are very heterogeneous in their likings, and their personal values and attitudes may interact with preferences for specific sensory characteristics. The aims of this study were to investigate the effects of intrinsic product characteristics on sensory properties and hedonic responses; to determine the impact of few non-sensory factors; and to examine the interaction between sensory and non-sensory factors with consumers’ demographics, values and attitudes in liking of healthy model foods. The results showed that product composition influenced sensory quality and had an effect on hedonic responses. Adding flaxseed to bakery products showed a significant improvement in the nutritional quality without negative effects on sensory properties. On the other hand, the fortification of wellness beverages with vitamins and minerals may impart off-flavours. In general, sweetness of yoghurts, freshness of wellness beverages and low intensity of rye bread flavour appealed to consumers. Information about the domestic origin of yoghurts and claiming a specific function for wellness beverages enhanced liking. However, consumers who were more concerned about their health and considered natural content as an important food choice motive, rated sourer and less sweet yoghurts and wellness beverages as more pleasant. In addition, interest in health increased the consumption of rye breads and other whole grain breads among adolescents. The results showed that the optimal product quality in terms of intrinsic and extrinsic factors differs between individual consumers, and personal values and food choice motives can be connected to preferences for specific sensory characteristics of foods. This indicates that each food product needs to be considered in relation to its specific market niche, and to which segment of consumer will respond most positively to its characteristics.

The relativity of evaluative sentences: disagreeing over disagreement

Evaluative sentences (moral judgments, expressions of taste, epistemic modals) are relative to the speaker's standards. Lately, a phenomenon has challenged the traditional explanation of this relativity: whenever two speakers disagree over them they contradict each other without being at fault. Hence, it is thought that the correction of the assertions involved must be relative to an unprivileged standard not necessarily the speaker's. I will claim instead that so far, neither this nor any other proposal has provided an explanation of the phenomenon. I will point out several problems presented by them and I will hint to how this phenomenon could be explained by making minor adjustments to our semantic theory.

DISAGREEING OVER EVALUATIVES: PREFERENCE, NORMATIVE AND MORAL DISCOURSE

Abstract Why would we argue about taste, norms or morality when we know that these topics are relative to taste preferences, systems of norms or values to which we are committed? Yet, disagreements over these topics are common in our evaluative discourses. I will claim that the motives to discuss rely on our attitudes towards the standard held by the speakers in each domain of discourse, relating different attitudes to different motives -mainly, conviction and correction. These notions of attitudes and motives will allow me to claim that different domains of evaluative discourse have a different distribution of disagreements driven by them.

Uuteaineet BCTMP-prosessissa

Diplomityö tehtiin M-real Joutsenon BCTMP-tehtaalle. Työn aiheena oli tehdä uuteaine- ja metallikartoitus eri prosessivaiheiden massoista ja suodoksista BCTMP-tehtaassa. BCTMPmassaa käytetään muun muassa elintarvikekartongin keskikerroksessa. Pakattaviin kartonkeihin suoraan kosketuksissa olevat elintarvikkeet ovat alttiita haju- ja makuvivahteille. Hajut ja maut voivat saada alkunsa kartongin komponenteista, kuten BCTMP-massasta, kartongin päällystysaineista ja kartongin jatkojalostuksessa käytetyistä painoväreistä. Diplomityön teoriaosuudessa keskityttiin puun lipofiilisiin uuteaineisiin ja erityisesti komponentteihin, jotka aiheuttavat haju- ja makuongelmia. Teoriaosuudessa käsiteltiin myös haju- ja makuominaisuuksien muodostumiseen vaikuttavia tekijöitä sekä kerrottiin mahdollisista uuteaineiden poistomenetelmistä. Teoriaosuudessa esiteltiin analysointimenetelmiä, joita käytettiin kokeellisessa osassa. Kokeellisessa osassa esiteltiin valmistettavan massan laatuspesifikaatiot ja toteutuneet laatutrendit. Samassa tutkittiin massan analysointimenetelmien tuloksien korrelaatioita kokonaisuuteaineiden toteamiseksi. Seuraavaksi käsiteltiin syksyllä 2010 ja talvella 2011 tehtyjä prosessin uuteainekartoituksia, jossa muun muassa tutkittiin eri prosessivaiheiden massojen ja suodoksien uuteainemääriä ja –komponentteja. Kartoituksien yhteydessä laskettiin prosessin uuteainetaseita ja prosessin pesutehokkuuksia. Samalla tutkittiin siirtymämetallimääriä, jotka osaltaan vaikuttavat haju- ja makuominaisuuksiin. Kokeellisen osan korrelaatiovertailuissa huomattiin, että merkittävin korrelaatio kokonaisuuteaineisiin on viimeisen massan pesuvaiheen suodoksen sameudella, liki 80 %. Heksanaalipotentiaalin ja uuteaineen korrelaatio oli myös noin 80 %. Valmiista massasta tehdyn kemiallisen hapen kulutuksen eli COD:n korrelaatio uuteaineisiin oli vain 38 %. Prosessikartoituksen tuloksista laskettujen pesuvaiheiden erotustehokkuudet olivat hyvät.

Alcohol dependence induced in rats by semivoluntary intermittent intake

The objective of the present experiment was to assess ethyl alcohol (ETOH) dependence brought about by a semivoluntary intermittent intake regimen in rats. Male Wistar rats weighing 150-250 g at the onset of the experiment were assigned to the following groups: 0% ETOH (N = 11), 5% ETOH (N = 20), 20% ETOH (N = 20) and 40% ETOH (N = 18). ETOH solutions were offered at the end of the day and overnight from Monday to Friday, and throughout weekends, for 90 days. The concentration of the ETOH solutions was increased in a stepwise fashion allowing the rats to get used to the taste of alcohol. Reposition of pure water was permitted during 1-h water drinking periods in the morning. Daily volume intake (± SEM) averaged 25.4 ± 0.4 ml (0% ETOH), 23.8 ± 0.6 ml (5% ETOH), 17.6 ± 0.7 ml (20% ETOH) and 17.5 ± 0.6 ml (40% ETOH). ETOH consumption differed significantly (P<0.05) among groups, averaging 4.4 ± 0.2 g kg-1 day-1 (5% ETOH), 10.3 ± 0.3 g kg-1 day-1 (20% ETOH) and 26 ± 1.2 g kg-1 day-1 (40% ETOH). Furthermore, ETOH detection in plasma 10-12 h after offering the solution indicated that its consumption in the 40% ETOH group was sufficient to override its metabolism. Overt signs of ETOH dependence, such as increased thirst, hyperactivity, puffing, hair ruffling and startle responsiveness as well as reduced drowsiness, were significantly increased in the 20% and 40% ETOH groups compared to the 0% and 5% groups. Accordingly, the model described here proved to be a useful tool for the evaluation of subtle or moderate behavioral and physical consequences of long-term ETOH intake

Interaction between repeated restraint stress and concomitant midazolam administration on sweet food ingestion in rats

Emotional changes can influence feeding behavior. Previous studies have shown that chronically stressed animals present increased ingestion of sweet food, an effect reversed by a single dose of diazepam administered before testing the animals. The aim of the present study was to evaluate the response of animals chronically treated with midazolam and/or submitted to repeated restraint stress upon the ingestion of sweet food. Male adult Wistar rats were divided into two groups: controls and exposed to restraint 1 h/day, 5 days/week for 40 days. Both groups were subdivided into two other groups treated or not with midazolam (0.06 mg/ml in their drinking water during the 40-day treatment). The animals were placed in a lighted area in the presence of 10 pellets of sweet food (Froot loops®). The number of ingested pellets was measured during a period of 3 min, in the presence or absence of fasting. The group chronically treated with midazolam alone presented increased ingestion when compared to control animals (control group: 2.0 ± 0.44 pellets and midazolam group: 3.60 ± 0.57 pellets). The group submitted to restraint stress presented an increased ingestion compared to controls (control group: 2.0 ± 0.44 pellets and stressed group: 4.18 ± 0.58 pellets). Chronically administered midazolam reduced the ingestion in stressed animals (stressed/water group: 4.18 ± 0.58 pellets; stressed/midazolam group: 3.2 ± 0.49 pellets). Thus, repeated stress increases appetite for sweet food independently of hunger and chronic administration of midazolam can decrease this behavioral effect.

Talo, kartano, puutarha. Kauppahuoneen omistaja Marie Hackman ja hänen kulutusvalintansa varhaismodernissa Viipurissa

Tutkimuksessa keskitytään tutkimaan kuluttamista elämäntavan ja identiteetin muovaajana yhden yksilön elämän kautta. Kuluttamista tutkitaan statuskuluttamisen (conspicious consumption), tilallisuuden ja sukupuolihistorian käsitteistöä hyväksi käyttäen. Tutkimuksen lähteinä on käytetty liikekirjeitä ja tilikirjoja, yksityistä kirjeenvaihtoa, päiväkirjoja ja sanomalehtiä sekä aikalaismuistelmia. Naista lähdemateriaaleista on koottu sekä tilastollista aineistoa että kvalitatiivista, lähilukuun ja mikrohistorialliseen tutkimusotteeseen nojautuvaa tutkimusta. Tutkimus alkaa vuodesta 1799 ja päättyy 1830-luvulle, jolloin seuraava sukupolvi otti vastuun liiketoimista ja lähdeaineistossa tapahtui muutoksia kuluttamisen kirjaamisen suhteen. Tutkimuksen keskeiset käsitteet ovat statuskuluttaminen ja identiteetti. Näitä käsitteitä lähestytään Thorstein Veblenin, Norbert Eliaksen ja Pierre Bourdieun tutkimuksia apuna käyttäen. Tutkimus käsittelee erottautumisen ja jäljittelyn tematiikkaa merkittävimpänä kuluttamisen motivaattoreina. Lisaksi tutkimus nostaa esille hyvän maun ja muodinmukaisuuden kulutusvalintojen taustalla. Statuskuluttaminen kytkeytyy sosiaaliseen kanssakäymiseen. Kuluttamisen kohteet ovat esineitä ja asioita, joita pidetään esillä seurapiireissä. Kuluttaminen tapahtuu seuraelämän ehdoilla, sen mukavoittamiseksi, aseman osoittamiseksi seurapiireissä tai sosiaalisen paineen vuoksi. Tutkimus osoittaa kotitalouden merkityksen kuluttamisen paikkana ja kohteena. Tutkimus myös osoittaa naisten toimintakentän olleen kytköksissä kotitalouden asemaan yhteisössään sekä osoittaa, että sukupuolta pitää tarkastella suhteessa yksilön sosiaaliseen asemaan. Tutkimus osoittaa, että Marie Hackmanin kuluttaminen muuttui ikääntymisen myötä. Aseman osoittaminen oli merkittävämpää nuorena ja aseman ollessa vielä vakiintumattomampi.

Role of α2-adrenoceptors in the lateral parabrachial nucleus in the control of body fluid homeostasis

Central α2-adrenoceptors and the pontine lateral parabrachial nucleus (LPBN) are involved in the control of sodium and water intake. Bilateral injections of moxonidine (α2-adrenergic/imidazoline receptor agonist) or noradrenaline into the LPBN strongly increases 0.3 M NaCl intake induced by a combined treatment of furosemide plus captopril. Injection of moxonidine into the LPBN also increases hypertonic NaCl and water intake and reduces oxytocin secretion, urinary sodium, and water excreted by cell-dehydrated rats, causing a positive sodium and water balance, which suggests that moxonidine injected into the LPBN deactivates mechanisms that restrain body fluid volume expansion. Pretreatment with specific α2-adrenoceptor antagonists injected into the LPBN abolishes the behavioral and renal effects of moxonidine or noradrenaline injected into the same area, suggesting that these effects depend on activation of LPBN α2-adrenoceptors. In fluid-depleted rats, the palatability of sodium is reduced by ingestion of hypertonic NaCl, limiting intake. However, in rats treated with moxonidine injected into the LPBN, the NaCl palatability remains high, even after ingestion of significant amounts of 0.3 M NaCl. The changes in behavioral and renal responses produced by activation of α2-adrenoceptors in the LPBN are probably a consequence of reduction of oxytocin secretion and blockade of inhibitory signals that affect sodium palatability. In this review, a model is proposed to show how activation of α2-adrenoceptors in the LPBN may affect palatability and, consequently, ingestion of sodium as well as renal sodium excretion.

Physicochemical analyses indicated to the quality control of royal jelly with honey

Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey quality control can be used for honey mixed with royal jelly and also the presence of RJ through 10-HDA determination. The methods used were: moisture, reducing sugars, apparent sucrose, ash, hydroxymethylfurfural, insoluble solids, diastase activity, acidity and 10-HDA. Samples were prepared by adding 0-100% of RJ in honey. The results showed that the ash method was the only suitable one to all the samples. The acidity analysis (direct titration) was suitable to 0-30%RJ samples; the reducing sugar analysis was suitable to 0-20% RJ samples. Concerning moisture analysis the refractometric method is suitable to 0-10% RJ and the Infra Red method is suggested to be used for samples with more than 10% RJ. The methods for diastase activity, HMF, apparent sucrose and insoluble solids were inadequate for all samples with RJ. The presence of RJ in the samples was confirmed by the 10-HDA analyses.

Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and, despite the differences in the formulations, the light ketchup sweetened with aspartame was the one that presented properties most similar to those of the traditional ketchup.