O objetivo deste estudo foi avaliar o perfil de ácidos graxos (AG), os índices de qualidade nutricional e a estabilidade oxidativa (EO) de manteigas produzidas do leite de vacas alimentadas com dietas à base de cana-de-açúcar contendo níveis crescentes de óleo de girassol (OG): 0 (controle); 1,5; 3,0 e 4,5% da matéria seca (MS). O perfil de AG das manteigas foi analisado por cromatografia gasosa, e a EO foi determinada utilizando-se o equipamento Rancimat®, modelo 743, operado a 120ºC e fluxo de ar de 20L/h. As concentrações dos AG rumênico (CLA cis-9, trans-11), vacênico (C18:1 trans-11) e oleico (C18:1 cis-9) na gordura das manteigas foram aumentadas em 867, 687 e 148%, respectivamente, à medida que se aumentou de 0 para 4,5% o nível de OG na dieta. Por outro lado, as concentrações dos AG saturados de cadeia média foram linearmente reduzidas (P<0,0001) na gordura das manteigas, em razão do incremento de OG nas dietas. Quanto aos índices de qualidade nutricional, houve redução linear (P<0,0001) no índice de aterogenicidade e no de trombogenicidade e aumento da relação entre AG hipo e hipercolesterolêmicos, em resposta ao aumento do nível de OG na dieta. Consistente com o incremento (P<0,0001) nas concentrações totais dos AG mono e poli-insaturados, a EO da gordura das manteigas foi linearmente reduzida (P<0,0001) em razão do incremento de OG nas dietas. Concluiu-se que a suplementação com OG melhorou a qualidade nutricional das manteigas produzidas do leite de vacas Holandês x Gir devido a mudanças positivas no perfil de AG da gordura. Entretanto, tais mudanças na composição dos AG da gordura foram acompanhadas de redução da EO das manteigas, associada à menor vida de prateleira.

The objective of this study was to evaluate the fatty acid (FA) profile, nutritional quality and oxidative stability (OE) indexes of butter obtained from milk of cows fed sugar cane-based diets containing increasing levels of sunflower oil (SO): 0 (Control); 1.5; 3.0 and 4.5% of diet DM. The butter FA profile was analyzed by gas chromatography and OE was determined using the Rancimat® equipment (model 743) operated at 120ºC and air flow of 20 L/h. The concentrations of rumenic acid (cis-9 trans-11 CLA), vaccenic acid (trans-11 C18:1) and oleic acid (cis-9 C18:1) in butter fat were increased by 867, 687 and 148%, respectively, as the dietary SO level increased from 0 to 4.5%. In contrast, the concentrations of medium chain saturated FA were linearly reduced (P<0.05) in butter fat from cows fed increasing levels of SO. Regarding the butter nutritional quality, a linear decrease (P<0.0001) in atherogenicity and thrombogenicity indexes and a linear increase (P<0.0001) in the hypocholesterolemic/ hypercholesterolemic ratio were observed compared to control, 1.5, 3.0 and 4.5% SO, respectively. Consistent with the increased (P<0.0001) concentration of mono and polyunsaturated FA, the OE of butter fat was linearly reduced (P<0.0001) as the dietary SO level increased. It was concluded that diet supplementation with SO improved the nutritional quality of butter fat of Holstein x Gir dairy cows as a result of positive changes in milk FA profile. However, these changes in milk FA composition were accompanied by a reduction in the SO of butter, which in turn is associated with a shorter shelf life.

We determined the effect of fish oil (FO) ingestion on colonic carcinogenesis in rats. Male Wistar rats received 4 subcutaneous injections (40 mg/kg body weight each) of 1,2-dimethylhydrazine (DMH) at 3-day intervals and were fed a diet containing 18% by weight FO (N = 10) or soybean oil (SO, N = 10) for 36 weeks. At sacrifice, the colon was removed, aberrant crypt foci were counted and the fatty acid profile was determined. Intestinal tumors were removed and classified as adenoma or carcinoma. Liver and feces were collected and analyzed for fatty acid profile. FO reduced the mean (± SEM) number of aberrant crypt foci compared to SO (113.55 ± 6.97 vs 214.60 ± 18.61; P < 0.05) and the incidence of adenoma (FO: 20% vs SO: 100%), but carcinoma occurred equally in FO and SO rats (2 animals per group). The polyunsaturated fatty acid (PUFA) profile of the colon was affected by diet (P < 0.05): total ω-3 (FO: 8.18 ± 0.97 vs SO: 1.71 ± 0.54%) and total ω-6 (FO: 3.83 ± 0.59 vs SO: 10.43 ± 1.28%). The same occurred in the liver (P < 0.05): total ω-3 (FO: 34.41 ± 2.6 vs SO: 6.46 ± 0.59%) and total ω-6 (FO: 8.73 ± 1.37 vs SO: 42.12 ± 2.33%). The PUFA profile of the feces and liver polyamine levels did not differ between groups (P > 0.05). In conclusion, our findings indicate that chronic FO ingestion protected against the DMH-induced preneoplastic colon lesions and adenoma development, but not against carcinoma in rats.

Amostras de seis lotes de sete marcas de salames tipo italiano foram analisadas quanto a aminas bioativas e características físico-químicas de qualidade. Oito das 10 aminas pesquisadas foram detectadas em todas as amostras com teores totais de 28,33 a 53,27mg/100g. A tiramina foi a amina predominante seguida da putrescina e da cadaverina. Todas as marcas apresentaram teores de tiramina capazes de causar efeito tóxico em indivíduos sensíveis dependendo da quantidade ingerida. Duas marcas apresentaram também teores potencialmente tóxicos de histamina e de feniletilamina. Nenhuma das marcas atendeu à legislação em pelo menos um parâmetro físico-químico. Os teores de umidade e de açucares totais foram as características com maior percentual de não-atendimento. Os teores de cinzas variaram de 5,54 a 7,12g/100g, sendo os cloretos 66 a 79% desses teores. As amostras apresentaram valores de pH de 4,86 a 5,78, acidez de 16,61 a 55,03ml NaOH N/100g e índice de peróxidos de não detectado a 334,82mEq/kg.

Six batches of seven brands of Italian sausages purchased in Belo Horizonte, MG were analyzed for bioactive amines and physico-chemical characteristics. Eight out of 10 amines investigated were detected in every sample with total levels varying from 28.33 to 53.27mg/100g. Tyramine was the predominant amine followed by putrescine and cadaverine. Every brand contained toxic tyramine levels for sensitive individuals depending on the amount of sausage consumption. Two brands also contained toxic levels of histamine and phenylethylamine. No brand was in conformity to legislation levels for at least one physico-chemical parameter. The highest discrepancies to legislation levels were observed for moisture and total sugar contents. The levels of ash varied from 5.54 to 7.12g/100g, with chlorides representing 66 to 79% of the levels.The pH varied from 4.86 to 5.78, acidity from 16.61 to 55.03ml NaOH N/100g and peroxide values from 0.0 (no detected) to 334.82mEq/kg.