Evaluation of Xylella fastidiosa genetic diversity by fAFPL markers

The first phytopathogenic bacterium with its DNA entirely sequenced is being detected and isolated from different host plants in several geographic regions. Although it causes diseases in cultures of economic importance, such as citrus, coffee, and grapevine little is known about the genetic relationships among different strains. Actually, all strains are grouped as a single species, Xylella fastidiosa, despite colonizing different hosts, developing symptoms, and different physiological and microbiological observed conditions. The existence of genetic diversity among X. fastidiosa strains was detected by different methodological techniques, since cultural to molecular methods. However, little is know about the phylogenetic relationships developed by Brazilian strains obtained from coffee and citrus plants. In order to evaluate it, fAFLP markers were used to verify genetic diversity and phylogenetic relationships developed by Brazilian and strange strains. fAFLP is an efficient technique, with high reproducibility that is currently used for bacterial typing and classification. The obtained results showed that Brazilian strains present genetic diversity and that the strains from this study were grouped distinctly according host and geographical origin like citrus-coffee, temecula-grapevine-mulberry and plum-elm.

Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk

Brain oxidative processes play a major role in age-related cognitive decline, thus consumption of antioxidant-rich foods might help preserve cognition. Our aim was to assess whether consumption of antioxidant-rich foods in the Mediterranean diet relates to cognitive function in the elderly. In asymptomatic subjects at high cardiovascular risk (n = 447; 52% women; age 55-80 y) enrolled in the PREDIMED study, a primary prevention dietary-intervention trial, we assessed food intake and cardiovascular risk profile, determined apolipoprotein E genotype, and used neuropsychological tests to evaluate cognitive function.We also measured urinary polyphenols as an objective biomarker of intake. Associations between energy-adjusted food consumption, urinary polyphenols, and cognitive scores were assessed by multiple linear regression models adjusted for potential confounders. Consumption of some foods was independently related to better cognitive function. The specific associations [regression coefficients (95% confidence intervals)] were: total olive oil with immediate verbal memory [0.755 (0.151-1.358)]; virgin olive oil and coffee with delayed verbal memory [0.163 (0.010-0.316) and 0.294 (0.055-0.534), respectively];walnuts with working memory [1.191 (0.061-2.322)]; and wine with Mini-Mental State Examination scores [0.252 (0.006-0.496)]. Urinary polyphenols were associated with better scores in immediate verbal memory [1.208 (0.236-2.180)]. Increased consumption of antioxidant-rich foods in general and of polyphenols in particular is associated with better cognitive performance in elderly subjects at high cardiovascular risk. The results reinforce the notion that Mediterranean diet components might counteract age-related cognitive decline.

Kahvilatyöntekijöiden suhtautuminen kahviin ja kahvin valmistukseen

Tämän opinnäytetyön tarkoituksena oli selvittää, kuinka kahvilatyöntekijät suhtautuvat kahviin ja kahvin valmistukseen sekä millaisena työntekijät näkevät kahvin osana kahvilan laatua ja liiketoimintaa. Lisäksi tutkimuksessa haluttiin selvittää, löytyykö suhtautumisessa eroja kahvikoulutuksen saaneiden ja kouluttamattomien työntekijöiden välillä. Tutkimus toteutettiin kyselynä ja kysymyslomakkeet jaettiin Helsingin ydinkeskustan kahvilatyöntekijöille lokakuussa 2007. Lomakkeita jaettiin yhteensä 92 kappaletta, joista 61 saatiin takaisin. Kyselylomake sisälsi 12 väittämää, joihin vastaajan tuli vastata valitsemalla viidestä vastausvaihtoehdosta, kuinka samaa mieltä tai eri mieltä vastaaja on väittämästä. Tutkimukseen vastanneet kahvilatyöntekijät kokivat pystyvänsä omilla toimintatavoillaan vaikuttamaan siihen, miltä kahvi maistuu. He myös kokivat olevansa itse vastuussa laadun toteutumisesta. Työntekijöiden suhtautuminen asiakkaiden pyyntöön saada tuoretta kahvia vanhan kahvin tilalle vaihteli voimakkaasti. Vastaajien käsitys kahvin merkityksestä kahvilan myynnille sekä mielikuva kahvista edullisena ja hyväkatteisena jakoi vastaajien mielipiteitä. Lisäksi suuri osa vastaajista oli vain melko samaa mieltä väittämästä, että kahvi on kahvilan tärkein tuote. Kahvia ei siis koettu ehdottomasti kahvilan tärkeimmäksi tuotteeksi. Kahvikoulutuksen saaneiden ja kouluttamattomien työntekijöiden välillä oli jonkin verran eroavaisuuksia muun muassa käsityksissä kahvilaitteiden puhdistuksesta sekä tuoreen ja vanhan kahvin yhdistämisestä. Suurin ero koulutuksen saaneiden ja kouluttamattomien työntekijöiden välillä oli käsityksessä siitä, pystyykö kuvailemaan tarkasti kahvilassa tarjottavien erikoiskahvien sisältöä ja jopa suosittelemaan asiakkaalle jotain tiettyä kahvijuomaa.

El canvi climàtic posa en perill el cafè i el cacau

PER A MOLTES PERSONES, beure cafè i menjar xocolata és un autèntic plaer. Tant les plantes de cafè com les de cacau es cultiven en unes zones molt concretes de la Terra, als cinturons tropicals, i en teoria representen una font de riquesa per als països productors. Tanmateix, la demanda creixent, combinada amb els efectes del canvi climàtic i les desigualtats econòmiques entre productors i consumidors, posen en perill aquests cultius. Així ho indiquen dos estudis publicats a la revista Plos One i un altre a Current Biology, que suggereixen que per mantenir la productivitat actual cal incrementar la diversitat genètica d"aquestes plantes i afavorir un model de comerç just.

Identifying Specific Cues and Contexts Related to Smoking Craving for the Development of Effective Virtual Environments

Craving is considered the main variable associated with relapse after smoking cessation. Cue Exposure Therapy (CET) consists of controlled and repeated exposure to drug-related cues with the aim of extinguishing craving responses. Some virtual reality (VR) environments, such as virtual bars or parties, have previously shown their efficacy as tools for eliciting smoking craving. However, in order to adapt this technology to smoking cessation interventions, there is a need for more diverse environments that enhance the probability of generalization of extinction in real life. The main objective of this study was to identify frequent situations that produce smoking craving, as well as detecting specific craving cues in those contexts. Participants were 154 smokers who responded to an ad hoc self-administered inventory for assessing craving level in 12 different situations. Results showed that having a drink in a bar/pub at night, after having lunch/dinner in a restaurant and having a coffee in a cafe or after lunch/dinner at home were reported as the most craving-inducing scenarios. Some differences were found with regard to participants' gender, age, and number of cigarettes smoked per day. Females, younger people, and heavier smokers reported higher levels of craving in most situations. In general, the most widely cited specific cues across the contexts were people smoking, having a coffee, being with friends, and having finished eating. These results are discussed with a view to their consideration in the design of valid and reliable VR environments that could be used in the treatment of nicotine addicts who wish to give up smoking.

Aplicação da cromatografia por exclusão e da cromatografia gasosa de alta resolução na análise do café

The combination of high performance exclusion chromatography (HPEC) and gas chromatography (GC) was applied to the analysis of six coffee samples that were previously characterized by sensory tests as of good or poor quality. The data obtained by the two techniques were statistically evaluated by "Principal Components Analysis" (PCA) using selected peak areas. The results showed the potential of the described techniques for coffee analysis. The HPEC technique monitored with the U.V. detector at 272 nm and followed by PCA may be correlated with sensorial data, particularly if a wider group of samples is used.

Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos

This review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. Herein, the contents, aroma precursors and the sensorial properties of volatile phenols, aldehydes, ketones, alcohols, ethers, hydrocarbons, carboxylic acids, anhydrides, esters, lactones, amines and sulphur compounds are discussed. Special attention is given to the compounds of these groups that are actually important to the final aroma of roasted coffees.

A extração de cafeína em bebidas estimulantes: uma nova abordagem para um experimento clássico em química orgânica

Caffeine extraction procedures from water soluble and water insoluble materials for preparing stimulating beverages are described. Water soluble materials used were instant tea and coffee and water insoluble materials were, among others, guaraná powder and maté leaves. The extraction of caffeine from water soluble materials, especially instant tea, is more suitable for an organic chemistry teaching laboratory than the classic experiment using tea leaves, due to the economy of time and a larger amount of extracted caffeine. The procedure is time-saving and requires only a four-hour period. The experiments illustrate the extraction process as used in undergraduate organic chemistry laboratories.

Métodos para análise de ácido clorogênico

This paper describes the analytical methods for determination of total chlorogenic acid (CGA) and their individual isomers. Spectrofotometric methods are adequate for total CGA analysis in green coffee but they can provide inflated results for coffee products. High pressure liquid chromatography (HPLC) with gel permeation column and ultraviolet (UV) monitoring is adequate for the simultaneous analysis of total CGA, alkaloids and sugars in coffee products. HPLC-UV-reversed phase is a simple, rapid and precise method for the determination of the individual isomers of CGA. Gas chromatography (GC) also is applied to the analysis of the individual isomers but phenolic acids need to be derivatized before analysis. Both HPLC- and GC-mass spectrometry provide an unequivocal identification of the individual isomers. The capillary electrophoresis method is simple, rapid and adequate to the simultaneous analysis of polyphenols and xanthines. Advantages and limitations of each method are discussed throughout the text.

Adsorção/dessorção do explosivo tetril em turfa e em argissolo vermelho amarelo

This paper presents the study of adsorption/desorption of the explosive tetryl (2,4,6-trinitrophenylmethyl-nitramine) in different matrices, such as in natura soil, roasted soil, humic acid of soil, in natura peat, roasted peat and humic acid of peat. The aim of the study is to evaluate the interaction capacity of those matrices with the explosive. The analytic technique used was HPLC (high performance liquid chromatography), with UV-detection at 230 nm. The Freundlich isotherms were utilized for the mathematical treatment of the data. The results indicated that in natura soil and in natura peat (with organic substances) are excellent matrices for the retention of tetryl, adsorbing it and keeping it immovable, preventing it from contaminating the groundwater. The largest adsorption of the explosive ocurred in in natura soil, while the smallest desorption was observed in in natura peat. After the calcination of the matrices, the smallest adsorption was observed, indicating that the retention occurs in the organic substance.

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.

Determinação de açúcar total em café cru por espectroscopia no infravermelho próximo e regressão por mínimos quadrados parciais

In this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially obtained using gravimety as the reference method. Later on, the regression models were built from the near infrared spectra of the coffee samples. The original spectra were pre-treated according to the Kubelka-Munk transformation and multiplicative signal correction. The proposed analytical method made possible the direct determination of the total sugar levels in the samples with an error lower by 8% with respect to the conventional methodology.

Pectinases: aplicações industriais e perspectivas

Pectic substances are structural heteropolysaccharides that occur in the middle lamellae and primary cell walls of higher plants. They are composed of partially methyl-esterified galacturonic acid residues linked by alpha-1, 4-glycosidic bonds. Pectinolytic enzymes are complex enzymes that degrade pectic polymers and there are several classes of enzymes, which include pectin esterases, pectin and pectate lyases and polygalacturonases. Plants, filamentous fungi, bacteria and yeasts are able to produce pectinases. In the industrial world, pectinases are used in fruit juice clarification, in the production of wine, in the extraction of olive oil, fiber degumming and fermentation of tea, coffee and cocoa.

Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)

Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main compounds tentatively identified in green mate were linalool, alpha-terpineol and trans-linalool oxide and in roasted mate were (E,Z)-2,4-heptadienal isomers and 5-methylfurfural. Green mate infusion was qualified as having bitter taste and aroma as well as green grass aroma while roasted mate was defined as having a smooth, slightly burnt aroma. The relationship between the tentatively identified compounds and flavor must be determined by olfatometric analysis.