Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

An analytical study based on extraction with methanol-water, immunoaffinity cleanup and separation, identification and quantification of aflatoxin B1 by thin-layer chromatography,in ground black and white pepper and oregano was carried out. Validation of the applied methodology was done through accuracy and precision studies. Recoveries of aflatoxin B1 and relative standard deviations, from spice samples spiked at levels from 4.86 to 97.70 µg/kg, were, respectively, higher than 72% and lower than 20%. Application to spice samples available in Minas Gerais state, purchased at popular markets, showed no contamination with aflatoxin B1.

USO DA RMN DE BAIXA RESOLUÇÃO NA AVALIAÇÃO DA DINÂMICA MOLECULAR DO Origanum vulgare

In this work, proton NMR relaxometry was used to measure the behavior of spin-lattice relaxation time with T1H as the time constant, and also of spin-spin relaxation time with the time constant T2H. These relaxometry parameters were determined to better understand the changes in the main structures present in commercial and in nature forms of origanum. The T1H relaxation data showed that the structures which had higher molecular mass were more sensitive to degradation with increased temperature treatment. According to the values of the T2H parameter, up to 150 degrees no significant change in the mobility and organization of water was observed. These data infer that the ideal cooking temperature and tea preparation mode for this herb should be around 100 degrees for the sample not to lose its characteristics. Also, it is not advisable to cook this herb at higher than 150 degrees but better to consume it at room temperature, especially give commercial herb has already been dehydrated.

Miller Cord hinnasto N:o 8

kuv., 11 x 14 cm

Miller Cord hinnasto N:o 7

kuv., 11 x 14 cm

Miller hinnasto No 3

kuv., 11 x 14 cm

Effects of iron-ore particles on propagule release, growth and photosynthetic performance of Sargassum vulgare C. Agardh (Phaeophyta, Fucales)

The effect of iron-ore particles on the propagule release and growth of Sargassum vulgare C. Agardh was tested under treatments with different concentrations of iron-ore particles: 0.1, 1.0, 10.0 g.L-1 and a solution of 10.0 g.L-1 of filtered iron-ore. Filtered seawater was used as control. Photosynthesis vs. irradiance (P-I) curves were calculated for S. vulgare in the presence of iron-ore and in seawater. There was no significant difference in the number of propagules released by the receptacles or in the percentage of zygote formation among the treatments. The released propagules acted like aggregation centers for the particles, those more heavily coated with iron (10.0 g.L-1) exhibiting the highest sinking velocity (32.6 ± 9.8 mm.s-1). No difference in the percentage of embryo survival was detected during the first week in culture. After four weeks the embryos grew in all treatments. Maximum frond development (5.3 ± 0.8 mm) was observed in treatment of seawater enriched with Provasoli's medium (PES) while initial filoids did not develop in three treatments without PES and with iron-ore (0.1 g.L-1, 1.0 g.L-1 and 10.0 g.L-1). The values for Pmax, alpha and respiration showed no significant differences between the P-I curves. The calculated value for I K was 106.26 µmol.m-2.s-1 to the control curve and 981.49 µmol.m-2.s-1 to the iron-ore curve. The results indicate that the iron-ore particles in high concentration reduce the growth of S. vulgare as they recovered the embryos, juveniles and young plants. In contrast, the presence of the particles did not affect the release of gametes, percentage of zygote formation or the percentage of embryo survival.

Quantitative variables applied to phenological studies of Sargassum vulgare C. Agardh (Phaeophyceae - Fucales) from Ilha Grande Bay, State of Rio de Janeiro

The suitability of quantitative variables for phenological studies was evaluated in a population of the brown seaweed Sargassum vulgare from "Praia das Gordas", Angra dos Reis, Ilha Grande Bay, state of Rio de Janeiro. From June 1998 to May 1999, twenty adult individuals were randomly sampled at bimonthly intervals. Fifteen variables related to the vegetative and reproductive development of perennial and non-perennial parts of the individuals were quantified. Variables related to the non-perennial parts were more useful than those related to the perennial parts, because they showed a clear variation over the year. Vegetative development declined from June to October, and increased from October to February, when maximum median values of thallus height, total dry mass, non-perennial parts dry mass, and degree of branching were reached. This pattern coincided with those described for other species of the genus from warm temperate regions. Thallus height, a usually employed character in other phenological studies of Sargassum, showed lower coefficient of variation (53.2%) than those related to dry mass (72.0% to 182.3%). Peak of reproduction occurred from June to August, according to the following variables: fertile primary lateral branches number and dry mass and receptacles dry mass. Non-perennial parts dry mass and receptacles dry mass are recommended for phenological studies of S. vulgare. This methodological procedure avoids the sampling of the whole individual and warrants its regeneration from the perennial parts.

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

Origanum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration and determining MIC values by the solid medium diffusion procedure. The essential oil chemical composition analysis was performed by GC-MS. O. vulgare essential oil showed interesting antimicrobial activity on all assayed microbial strains (Candida albicans, C.krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica, Serratia marcencens), noted by large growth inhibition zones (30-42 mm). Heating treatment showed no significant interference (p < 0.05) on the essential oil antimicrobial activity, noted by the development of microbial growth inhibition zones with similar or close diameters when evaluating the essential oil kept at room temperature and after exposure to different thermal treatments. MIC values oscillated between 10and 40 µL.mL-1 (20µL.mL-1 for most strains). However, no significant difference (p < 0.05) was noted among the MIC values found for the essential oil aliquots exposed to different temperatures. Moreover, heating did not significantly (p < 0.05) affect the chemical composition of O. vulgare essential oil. Monoterpenes, terpenic compounds and sesquiterpenes were found in the essential oil, with carvacrol (68.06-70.27%) and p-cymene (12.85-15.81%) being the compounds found in the highest amounts. These results showed the thermal stability and intense antimicrobial properties of O. vulgare essential oil and support its possible concomitant use with heating temperatures in order to reach microbial safety in foods.

Physicochemical evaluation and fatty acids profile of broiler chicken fed broiler diets containing barley brewer (Hordeum vulgare)

The aim of this study was to analyze the chemical composition and the fatty acids (FA) profile of broiler chicken (breast and thigh/on-thigh) fed diets containing 10 and 20% of barley and a control diet. The FAs were evaluated by gas chromatography. There was not a significant difference (p > 0.05) in the breast chemical composition. In the thigh/on-thigh cut, the ration containing 20% of barley reduced the ashes (p < 0.05). Regarding the saturated FA composition, only the breast myristic acid treated with 10% of barley was reduced (p < 0.05). None of the diets influenced the polyunsaturated (PUFA) and monounsaturated (MUFA) FA's content (p > 0.05). As for the ω6/ω3 ratio, the highest one was observed in the 20% barley fed animals, in both cuts, being considered the worst quality. It can be concluded that the 20% barley ration was worse than the others and the 10% barley ration was better than the control ration, especially when considering the saturated FA quantity that was reduced.

Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli

Origanum vulgare L. essential oil has been known as an interesting source of antimicrobial compounds to be applied in food conservation. In this study, the effect of O. vulgare essential on the growth of A. flavus, A. parasiticus, A. fumigatus, A. terreus and A. ochraceus was assessed. The essential oil had a significant inhibitory effect on all assayed fungi. MIC was 0.6 µL.mL-1 for all fungi, while MFC was in the range of 1.25-2.5 µL.mL-1. The radial mycelial growth of A. flavus and A. parasiticus was strongly inhibited over 14 days at 0.6, 1.25 and 2.5 µL.mL-1 of oil in solid medium. The mycelial mass of all fungi was inhibited over 90% at 0.6 and 0.3 µL.mL-1 in liquid medium, while it was 100% at 1.25 µL.mL-1. The oil in a range of concentrations (0.6 to 2.5 µL.mL-1) was effective in inhibiting the viability and spores germination in a short time of exposure. The main morphological changes caused by the essential oil in A. parasiticus observed under light microscopy were absence of conidiation, leakage of cytoplasm, loss of pigmentation, and disrupted cell structure. These results demonstrated that O. vulgare essential oil produced a significant fungitoxic effect supporting its possible rational use as anti-mould compound in food conservation.

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the β-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg-1) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat equipment. The value of 3000 mg.kg-1 of thyme and oregano oleoresins was the concentration that presented the greatest oxidative stability to soybean oil making them a natural alternative to vegetable oil conservation.

Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa (p < 0.05). On the other hand, the untreated sample showed a greater decrease in firmness, indicating that high pressure processing preserves this property. The application of high hydrostatic pressure exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water holding capacity.

Compendio di gesti del magnanimo et gloriosissimo Signore Sforza, inc[ipiente] dal tempo de la sua natiuità fine a la morte sua, compiliato in vulgare per Antonio Placentino nel anne MCCCCLVIII in Milano sotto lo Illustrissimo Signore Francesco Sforza Duca Duca quarto. (In fine: " Bartholomeus Gambagnola Cremonensis scripsit mandato Mag[nifi]ci domini Marchisini stanghe ducalis secretarii Die uigesimo septembris MCCCCLXXXX primo ". Membran. Con finissime miniature a f. 1 e 5. Il f. 4 è occupato da una mirabile miniatura rappresentante un guerriero a cavallo; sotto, leggesi: " Sfortia Atendolus italicorum ducum clarissimus ". Il suo ritratto è miniato anche a f. 5: nel margine inferiore della prima pagina è quello di Francesco Sforza. Nel corpo del testo molte lettere iniziali sono miniate).

Visconti. Saisi par Louis XII dans la bibliothèque des ducs de Milan à Pavie . N° 1466 du catalogue de 1544 et cote "Des vulgaires italiens pulpito 1°" de la Librairie royale de Blois ; — n° 2826 du catalogue de la Bibliothèque du roi à Paris à la fin du XVIe s.

Copie du cartulaire de l'abbaye Saint-Bertin à Saint-Omer, d'après les manuscrits de Boulogne et de Saint-Omer, par E. Miller.

Acquis le 20 mars 1835 de M. Miller pour le prix de 300 francs; cf. B.n.F., département des Manuscrits, registre des acquisitions 1833-1848, n° 1779 "Cartulaire de Folquin, copie moderne page pour page et ligne pour ligne prix fixé 300 F"; — signature de E. Miller et note de la main de C. Claude qui a collationné le ms. de Boulogne avec celui de Saint-Omer (A); cf. Stein, n° 3328