Hypobromous acid, a powerful endogenous electrophile: Experimental and theoretical studies

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

Mycorrhization alters foliar soluble amino acid composition and influences tolerance to Pb in Calopogonium mucunoides

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Poly(3-octylthiophene)/stearic acid langmuir and langmuir-blodgett films: preparation and characterization

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Reduction in cytoplasmic lipid content in bovine embryos cultured in vitro with linoleic acid in semi-defined medium is correlated with increases in cryotolerance

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

Validation of HPLC-UV assay of caffeic acid in emulsions

An accurate, sensitive, precise and rapid reversed-phase high-performance liquid chromatographic method was successfully developed and validated for the determination of caffeic acid (CA) in emulsions. The best separation was achieved on a 250 × 4.6 mm, 5.0 µm particle size RP18 XDB Waters column using ethanol and purified water (40:60 v/v) adjusted to pH 2.5 with acetic acid as the mobile phase at a flow rate of 0.7 mL/min. Ultraviolet detection was performed at 325 nm at ambient column temperature (25°C). The method was linear over the concentration range of 10-60 µg/mL (r(2) = 0.9999) with limits of detection and quantification of 1.44 and 4.38 µg/mL, respectively. CA was subjected to oxidation, acid, base and neutral degradation, as well as photolysis and heat as stress conditions. There were no interfering peaks at or near the retention time of CA. The method was applied to the determination of CA in standard and pharmaceutical products with excellent recoveries. The method is applicable in the quality control of CA.

Relação entre a ingestão de micronutrientes, perfil de citocinas plasmáticas e expressão dos genes IL-6. IL-10 e TNF-α na obesidade mórbida

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

Caffeic acid esters and triterpenes of Alibertia macrophylla

A hydroalcoholic extract of the leaves of Alibertia macrophylla afforded the esters of caffeic acid and 2-phenylethanol or 2-methyl butane-1,4-diol. The leaves also contain caffeic acid. The acetone extract of the stems of A. macrophylla contain α-amyrin, β-amyrin, α-amyrenone, β-amyrenone, lupeol, lupenone and germanicone. Structural assignments were taken through spectral data analysis and physical properties. This is the first report on the chemistry of Alibertia. © 1991.

Electrochemical behaviour of copper electrode in concentrated sulfuric acid solutions

The electrochemical behaviour of copper in 6.0 mol 1-1 sulfuric acid at 30°C, was studied by means of the potentiodynamic method. At low potential sweep rates, v < 200 m V s-1, the data reveal that the anodic process is basically constituted of copper dissolution and a film formation which inhibits further metal oxidation and which may undergo further dissolution. For higher potential sweep rates, a modification in the passivation region of the voltammogram is observed. It can be ascribed to a change in the passivation mechanism which possibly involves different surface species. The kineticrelationships derived from the potentiodynamic I/E curves obtained at low v suggest a film formation via a dissolution/precipitation mechanism. © 1993.

Dextran sulfate/Triton X two-phase micellar systems as an alternative first purification step for clavulanic acid

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice

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

Effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 films into food simulants: development and validation of a gas chromatographic method

A GC method to determine caprolactam in water, 15 ethanol, and olive oil food simulants was developed and validated. Linear ranges varied from 0.96 to 642.82 g/mL for water, 0.64 to 800.32 g/mL for 15 ethanol, and 1.06 to 1062.34 g/g for olive oil, with correlation coefficients higher than 0.999. Method precision studies showed RSD values lower than 5.45, while method accuracy studies showed recovery from 72 to 111 for all simulants. The effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 (PA-6) films intended for cheese into water, 15 ethanol, olive oil, and 3 acetic acid simulants was also studied. For migration assay, non-irradiated and irradiated (12 kGy) films were placed in contact with the simulant and exposed at 40C for 10 days. The validated method was used to quantify caprolactam migration from multilayer PA-6 films into the simulants, which ranged from 1.03 to 7.59 mg/kg for non-irradiated films, and from 4.82 to 11.32 mg/kg for irradiated films. Irradiation caused almost no changes in caprolactam levels, with the exception of olive oil, which showed an increase in the caprolactam level. All multilayer PA-6 films were in accordance with the requirements of the legislation for caprolactam migration.

Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer

The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatments: F1: fermented with Lactobacillus acidophilus; F2:75 mg nitrite/kg and fermented with Lactobacillus acidophilus; F3: 150 mg nitrite/kg and unfermented. The quality of the “hamburgers” was assessed by physical and chemical analysis (pH, cooking yield and shrinkage), chemical composition, microbiological tests (Salmonella spp., count of sulphite-reducing clostridia, staphylococos coagulase-positive, total coliforms and Escherichia coli) and sensory analysis (sensory acceptance and purchase intent). During the first six days of fermentation, there was a decrease in pH from approximately 6.33 to 5.10. All the samples showed the same chemical composition (p < 0.05). The fermentation process was observed to inhibit the multiplication of microorganisms of several groups: coagulasepositive staphylococci, sulphite-reducing clostridia, Salmonella spp. and E. coli. The different “hamburgers” formulations showed high scores for all the sensory attributes evaluated, without differing from each other (p < 0.05). The results showed that the use of L. acidophilus CRL 1014 enabled the production of a safe product, with good physicochemical and sensory characteristics, in the absence of curing salts.

Toll-Like recepctors (TLRs) and retinoic acid inducible gene – I (RIG-I) activation by viral analogs in bovine endometrial cells

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação imediata e após 6 meses da resistência de união a dentina de restaurações de resina composta classe I in vivo e in vitro

Pós-graduação em Odontologia Restauradora - ICT

Avaliação imediata e após 6 meses da resistência de união a dentina de restaurações de resina composta classe I in vivo e in vitro

Pós-graduação em Odontologia Restauradora - ICT