Abstract Thus, the objective of this work was to evaluate the performance of industrial drying and the quality of soybean grains using a direct-fire furnace automatically fed by wood chips. To represent the grains before drying, four samples were collected together with the sampling of the loads in the trucks carried out to classify the product in the storage unit. At drying, performance evaluations and specific energy consumption were carried out. The grains were evaluated for moisture content, germination, electrical conductivity, apparent specific mass, color, acidity index, and PAHs. Drying showed an average efficiency of 75.50%. The average chip consumption was 0.4403 kg of chip/kg of evaporated water. The specific energy consumption was 8,099.50 kJ/kg of evaporated water. The grains showed differences after drying in the characteristics of germination, electrical conductivity, and chroma. Six PAHs were detected in the samples before drying: (B(a)A, Chr, 5 MC, B(j)F, Dib(ai)P, and IcdP). After drying, in addition to the PAHs obtained before drying, five more were detected (B(b)F, B(k)F, B(a)P, Dib(al)P, and Dib(ah)A). Mean PAH concentrations were higher than the maximum values allowed by European Union legislation. Thus directfire direct fire chips unit content germination conductivity mass color index 7550 75 50 75.50% 04403 0 4403 0.440 chipkg water 809950 8 099 8,099.5 kJkg kJ chroma BaA, BaA B A, A (B(a)A Chr MC BjF, BjF j F, F B(j)F DibaiP, DibaiP Dib ai P, P Dib(ai)P IcdP. IcdP . IcdP) BbF, BbF b (B(b)F BkF, BkF k B(k)F BaP, BaP B(a)P DibalP, DibalP al Dib(al)P DibahA. DibahA ah Dib(ah)A) legislation 755 7 75.50 0440 440 0.44 80995 09 8,099. Dib(ah)A 75.5 044 44 0.4 8099 8,099 75. 04 4 0. 809 8,09 80 8,0 8,

Abstract The objective of this study was to evaluate the drying system using a dryer with furnace automatically fed with eucalyptus chips and another dryer manually fed with eucalyptus firewood, as well as assessing the quality of corn grains. Harvest was mechanically performed and the grains were transported by trucks to the storage unit for drying. Corn grain drying was conducted in mixed-flow dryers with a nominal capacity of 100 tons per hour. For air heating, two direct-fired furnaces were used, one automatically fed with eucalyptus chips and the other manually fed with firewood. Corn grains were evaluated for moisture content, apparent specific mass, thousand-grain weight, polycyclic aromatic hydrocarbons (PAHs), electrical conductivity and color. Drying corn grains with direct fire using firewood or chips as fuel causes contamination by PAHs. In general, the use of firewood or chips did not influence the quality of thousand-grain weight, apparent specific mass and color, while the use of chips increased electrical conductivity. It is essential that research advances in this subject, prioritizing the contamination of food, with proven carcinogenic activity, which should be treated as a high risk to public health.

Abstract The objective of this work was to evaluate the drying performance, the quality of the corn grain and the contamination by polycyclic aromatic hydrocarbons (PAHs) using a direct-fired furnace fed automatically by wood chips. Samples were collected at five-minute intervals, 12 samples before drying and 12 samples after drying. The following experimental evaluations were carried out: dryer – performance and fuel consumption; grains – moisture content, germination, electrical conductivity, apparent specific mass, mass of a thousand grains, color and PAHs. The dryer showed an average efficiency of 83.61%. The average consumption of wood chips was 0.3932 kg of chips per kilogram of evaporated water. Differences were observed in the grains after drying for the characteristics of mass of a thousand grains, apparent specific mass, germination and electrical conductivity. The average concentrations of PAHs in corn grains were higher than the maximum values allowed by the European Union legislation.

Abstract Caffeine is naturally present in several foods, being one of the most consumed dietary ingredients in the world; however, excessive intake may cause health concerns. This study evaluated caffeine levels in teas and their infusions, the transference rate during brewing, and estimated caffeine intake from tea infusion. Brands and batches of 4 types of teas were analyzed for caffeine content by high performance liquid chromatography with a diode array detector. Mate tea was the one that presented lowest levels (6.1 to 13.2 mg/g) while Camellia sinensis teas were from 14.3 to 34.8 mg/g. There were statistical differences between different types, brands and batches. Caffeine levels in infusions followed the same pattern of the leaves, with mate tea presenting lowest levels. Caffeine percentage of transference from leaves to infusion varied from 51.5 to 85.2%. Caffeine intake was estimated to be up to 191.4 mg/day. Tea may be considered an important source of caffeine intake for heavy tea drinkers.

Abstract Among energy sources from food, corn is a cereal with significant nutritional characteristics. However, during preprocessing, corn is subject to contamination by polycyclic aromatic hydrocarbons, which are considered carcinogenic, and gas ozone can be used as an alternative for decontamination. This study aims to evaluate the effect of ozonation on the quality of corn grains at different exposure times. Evaluations were performed to assess moisture content, electrical conductivity, germination, germination speed index, colour (brightness parameter, direction red to green, direction yellow to blue, hue angle indicates the colour tone and chroma), and chemical composition, and chromatographic analysis was performed to quantify the polycyclic aromatic hydrocarbons. The ozonation times influence on the quality of the maize grains was lipids, ash and germination percentage and did not promote the degradation of all the polycyclic aromatic hydrocarbons detected in the product.

O objetivo do presente trabalho foi a determinação dos níveis de ácido benzóico e ácido sórbico em uma variedade de vinhos e sidras brasileiros, de modo a comparar os valores com os máximos permitidos pela legislação. Um total de 49 amostras (sendo 35 vinhos tintos, 11 vinhos brancos e 3 sidras), disponíveis comercialmente, foram analisadas por CLAE com detector de arranjo de diodos. Apesar do uso de ácido benzóico em vinhos e sidras não ser permitido, esse conservador foi detectado em 3 amostras: 1 vinho e 2 sidras em níveis de 295,6, 424,7 e 608,4 mg.L-1, respectivamente. O ácido sórbico foi detectado em 49% das amostras analisadas com níveis variando de 91,0 a 309,5 mg.L-1. Considerando apenas as amostras nas quais o ácido sórbico foi detectado, o valor médio encontrado foi de 171,2 mg.L-1. Em seis amostras de vinho tinto os níveis de ácido sórbico estavam acima do permitido pela legislação brasileira. Os resultados encontrados no presente trabalho mostram que em algumas amostras, os níveis dos ácidos benzóico e sórbico nos vinhos e sidras analisados, assim como a rotulagem desses produtos não estão de acordo com a legislação vigente no Brasil.

This study determined benzoic and sorbic acid contents in Brazilian wines and ciders in order to verify whether these preservatives are used in accordance with Brazilian regulations. Forty-nine samples of commercially available wines (35 red wines, 11 white wines and 3 ciders) were analyzed by HPLC coupled to a photodiode array detector. Although the use of benzoic acid in wines and ciders is not permitted, this preservative was detected in three samples, one wine and two ciders, which contained benzoic acid levels of 295.6, 424.7 and 608.4 mg.L-1, respectively. Sorbic acid was detected in 49% of the analyzed samples, with levels ranging from 91.0 to 309.5 mg.L-1. Considering only the samples containing sorbic acid, the mean content detected was 171.2 mg.L-1. Six red wine samples presented sorbic acid content above the maximum level allowed by Brazilian regulations. The results showed that, in some cases, the content of benzoic and sorbic acids in wines and ciders, as well as their labels, do not meet current national regulations.

Os hidrocarbonetos policíclicos aromáticos (HPAs) são compostos formados a partir da queima incompleta de material orgânico e compreendem uma importante classe de contaminantes ambientais, muitos deles comprovadamente carcinogênicos. No presente estudo, amostras de caldo de cana-de-açúcar colhida verde e cana colhida queimada e produtos intermediários e finais do processo de obtenção do açúcar de cana foram analisados para a presença de 5 HPAs carcinogênicos. Para a análise dos compostos foi utilizada a técnica de cromatografia líquida de alta eficiência (CLAE) com detector de fluorescência. Os resultados obtidos evidenciaram a presença de HPAs em níveis relativamente maiores nos caldos obtidos da cana queimada, o que confirma que a queima dos canaviais é fonte de emissão de HPAs que podem ser transferidos para a cana-de-açúcar. A análise dos produtos intermediários do processamento da cana evidenciou uma redução dos níveis de HPAs conforme a cana-de-açúcar passa pelas diferentes etapas de processamento para obtenção de açúcar (caldo misto, caldo decantado, xarope, massa de primeira e açúcar), indicando um efeito positivo das etapas de clarificação, flotação e turbinagem na redução dos níveis desses compostos no produto final.

Polycyclic aromatic hydrocarbons (PAHs) constitute a large class of environment contaminants formed during incomplete combustion or pyrolysis of organic matter. Many of these compounds are considered clearly carcinogenic and genotoxic. In the present study, samples of sugar cane juice (produced with burnt and not-burnt sugar cane), intermediary products and by-products of the cane sugar industry were analysed for the presence of 5 PAHs. The analyses were carried out by HPLC with fluorescence detection. Results show relatively higher levels of PAHs in cane juice from burnt sugar cane samples. This confirms that the practice of burning sugar cane before harvest is a source of PAHs emission in the environment which may be transferred to the sugar cane. Analysis of intermediary products of the process shows a decrease in the levels of PAHs along the cane sugar process (cane juice, clarified cane juice, syrup and sugar). This indicates a positive effect of clarification, floatation and centrifugation steps on the PAHs levels reduction on the final product.

OBJETIVO: Este estudo teve como objetivo determinar os teores de cafeína em diferentes marcas de guaraná em pó disponíveis comercialmente. MÉTODOS: A metodologia analítica utilizada envolveu as etapas de extração com água, limpeza da amostra com acetato de chumbo e determinação por cromatografia líquida de alta eficiência com detector de arranjo de diodos (200-400nm). Foram analisadas 39 amostras adquiridas nas cidades de Campinas e Ribeirão Preto, SP, entre dezembro de 2003 e janeiro de 2004. RESULTADOS: Os teores de cafeína nas amostras apresentaram grande variabilidade, situando-se na faixa de 9,52 a 36,71mg/g de pó, isso se deve, possivelmente, às diferenças de procedência e processo a que a matéria-prima foi submetida. Comparando-se com o pó de café, fonte tradicional de cafeína na dieta, verifica-se que o teor médio de cafeína encontrado no guaraná em pó, dependendo da marca considerada, pode ser até quatro vezes maior. CONCLUSÃO: Entre os consumidores de guaraná em pó esse produto pode ser considerado uma importante fonte de cafeína na dieta, e sua associação com demais produtos que contêm cafeína sugere que seu consumo deve ser controlado, uma vez que controvérsias persistem quanto à dose segura de ingestão da cafeína.

OBJECTIVE: The present study was conducted in order to determine the caffeine levels in different brands of commercially available guaraná powder. METHODS: The analytical methodology involved extraction with water, clean-up with saturated basic lead acetate solution and determination by high performance liquid chromatography with diode array detector (200-400nm). 39 samples were purchased in the cities of Campinas and Ribeirão Preto, SP, between December 2003 and January 2004 and analyzed. RESULTS: The caffeine levels in the samples varied widely ranging from 9.52 to 36.71mg/g, probably due to differences in the origin of the raw material and to the types of processing that the guaraná seeds are submitted to. In comparison to coffee, traditional source of caffeine in the diet, it is possible to verify that the average caffeine content in guaraná powder is about four times higher than the quantities present in coffee. CONCLUSION: Among guaraná powder consumers, this product may be considered as an important source of caffeine in the diet. The association with other products containing caffeine suggests that the guaraná powder consumption should be controlled as the debate regarding caffeine's safe dose of intake remains.

Hidrocarbonetos policíclicos aromáticos (HPAs) representam uma importante classe de carcinógenos químicos formados durante a combustão incompleta de material orgânico. Os HPAs ocorrem como contaminantes em diferentes tipos de alimentos, devido principalmente à poluição ambiental e alguns tipos de processamentos como a defumação, a secagem e a torrefação. Nos últimos anos, o consumo de guaraná vem aumentando, assim como a sua oferta no mercado. Durante o processamento das sementes para a obtenção dos produtos, a matéria-prima passa pelas etapas de secagem, torrefação e, em alguns casos, a defumação, processos estes que podem dar origem aos HPAs. Dessa forma, o presente estudo foi conduzido com o objetivo de avaliar a presença de cinco HPAs carcinogênicos: benzo(a)antraceno, benzo(b)fluoranteno, benzo(k)fluoranteno, benzo(a)pireno e dibenzo(a,h)antraceno em diferentes marcas de guaraná em pó disponíveis comercialmente. A determinação foi feita por Cromatografia Líquida de Alta Eficiência com Detecção por Fluorescência. Os HPAs foram detectados em 81% das amostras analisadas, com níveis variando de 0,05 a 8,04 µg/kg. Os resultados indicam que o tipo de processamento utilizado durante a manufatura do guaraná em pó pode resultar na presença desses contaminantes no produto final.

Polycyclic aromatic hydrocarbons (PAHs) represent an important group of chemical carcinogens formed during incomplete combustion of organic matter. PAHs occur as contaminants in different types of food and the main sources of contamination are environmental pollution and food processing such as drying, roasting and smoking. In the last years, the consumption of guaraná products has increased, as well as their market offer. During processing, the seeds are dried and roasted and in some cases they are submitted to a smoking step, these procedures can originate PAHs. The objective of the present study was to determine the levels of five carcinogenic PAHs: benzo(a)anthracene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene and dibenzo(a,h)anthracene in different brands of guaraná powder commercially available in Brazil. Determination was carried out by high performance liquid chromatography with fluorescence detection. PAHs were detected in 81% of the analysed samples with levels ranging from 0.05 to 8.04 µg/kg. Results indicate that the processing used during guaraná powder production may result in the presence of these contaminants in the final product.