Abstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake.

In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation of grapes destined for the production of quality wines. In this study the phenolic content, the volatile compounds profile and the in vitro antioxidant activity of samples produced in Água Doce, Campos Novos and Tangará were determined using spectrophotometric and chromatographic techniques. A total of 95 volatile compounds were identified in the samples analyzed, of which borneol is reported in Brazilian Merlot wines for the first time. The quantitative results showed that the most important volatile compounds for wine aroma were esters, fatty acids, 1-hexanol and 2-phenylethanol alcohols, and C13-norisoprenoids β-damascenone and α-ionone. The phenolic content observed was comparable to the results obtained for Merlot red wines from other regions in Brazil and in other countries. Also, the wine samples were effective in capturing the free radicals DPPH and ABTS.

Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin was found in 47 samples when ethanol extraction was used. Echinodorus grandiflorus had the highest content (14,878.7 mg 1000 g-1), followed by Sambucus nigra, Drimys winteri and Taraxacum officinale. In aqueous infusion, Echinodorus grandiflorus, Sambucus nigra, Drimys winteri and Ruta graveolens presented the highest levels of rutin, ranging from 15.5 to 29.7 mg of rutin in 300 mL of infusion from 2 g of the plant. Echinodorus grandiflorus, Sambucus nigra, Drimys winteri, Taraxacum officinale and Ruta graveolens presented a high amount of flavonoid and might be good alternatives as ingredients in food and pharmaceuticals in order to obtain health benefits.

Abstract The objective of this study was to develop, optimize and validate a fast and reliable method for the simultaneous determination of caffeine and taurine contents by micellar electrokinetic chromatography with diode array detector, using direct and indirect detection concomitantly. Multivariate statistical techniques were used as a central composite design and the simultaneous optimization method of responses of Derringer and Suich were used for optimization. The method was applied in the analysis of 73 samples of energy drinks commercialized in Brazil. The optimized method employed a capillary tube with an extended bulb of 50 µm i.d. x 72 cm total length, an electrolyte containing 16.20 mmol.L-1 of benzoic acid and 39.90 mmol.L-1 of SDS, a pH value of 7.26, + 30 kV voltage, direct detection of caffeine at 274 nm and indirect detection of taurine at 230 nm. Validation parameters have demonstrated the reliability and applicability of this method. It was found that more than 50% of the samples were out of the legal limits determined by the Brazilian government regarding the taurine content and 68 % contained caffeine below the value declared on the label. Therefore, the need for greater control concerning the composition of these drinks exists.

Abstract The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation.

Foi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo dorsal, semitendinoso e supra-espinhoso de novilhos da raça Nelore. Houve uma pré-seleção para recrutamento dos provadores, de 45 indivíduos inscritos, 35 foram pré-selecionados, destes, 24 foram avaliados com testes de diferença (quatro testes triangulares) para determinar a habilidade em discriminar diferenças de WOF em amostras de carne assada. Após os testes, 13 indivíduos foram selecionados para determinar o Perfil Sensorial de cada amostra. Inicialmente, 70 termos foram propostos pela equipe sensorial para a análise descritiva quantitativa, mas foram eliminados os termos que não apresentaram relevância para o produto, que não contribuíram para a discriminação de WOF na carne assada e os que apresentaram dificuldade de ser detectados pelos provadores. Restaram ao final 18 termos, sendo todos utilizados nos três tipos de músculos analisados. A análise descritiva quantitativa pode ser realizada para a obtenção de resultados satisfatórios para a pesquisa de warmed-over flavor em carne assada em experimentos científicos e para o desenvolvimento de produtos.

We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers. There was a preselection for recruitment of assessors. Forty-five individuals were registered, being 35 preselected, from these, 24 were evaluated by difference tests (triangular tests) to determine the ability to discriminate WOF's differences in roast-beef samples. After the tests, 13 individuals were selected to determine the sensory profile of each sample. Initially, the sensory team proposed 70 terms for the quantitative descriptive analysis, but terms that were not relevant for the product, or did not contribute for WOF's discrimination in roast-beef as well as the ones that were not easily differentiated by the selected assessors were eliminated. The remained 18 terms were used in the three kinds of analyzed muscles. We concluded that quantitative descriptive analysis can be accomplished to obtain satisfactory results for warmed-over flavor research in roast-beef in both scientific experiments and product development.

RESUMO Os metabólitos secundários extraídos de essências florestais conhecidamente micossimbiontes podem estimular o crescimento de isolados ectomicorrízicos in vitro. Assim, determinou-se o efeito de concentrações do óleo essencial de Eucalyptus grandis no estímulo ao crescimento dos fungos ectomicorrízicosPisolithus sp. (UFSC Pt 24 e UFSC Pt 188), Pisolithus microcarpus (UFSC Pt 116), Chondrogaster angustiporus (UFSC Ch 163), Scleroderma citrinum (UFSC Sc 124) e Suillus sp. (UFSM RA 2.2 e UFSM RA 2.8) em meio de cultura líquido. Após o período de 25 dias de incubação, avaliou-se a morfologia e o crescimento dos isolados. A adição do óleo essencial nas concentrações de 20 a 30 μL L-1 promoveu crescimento miceliano in vitro nos isolados UFSC Pt 24, UFSC Pt 116, UFSC Ch 163, UFSC Sc 124, UFSM RA 2.2 e UFSM RA 2.8. A adição do óleo essencial na concentração de 20 μL L-1 resultou em aumento no diâmetro e na ramificação das hifas dos isolados UFSC Pt 116 e UFSC Pt 24. A utilização de óleo essencial na elaboração de meios de cultura para o crescimento de isolados ectomicorrízicos mostra-se eficiente, por aumentar a produção de massa micelial do fungo.

ABSTRACT The secondary metabolites extracted from forest species known as micossimbiontes can stimulate the growth of in vitro ectomycorrhizal isolates. We determined the effect of concentration of Eucalyptus grandis essential oil in stimulating growth of the ectomycorrhizal Pisolithus sp. (UFSC Pt 24 and UFSC Pt 188),Pisolithus microcarpus (UFSC Pt 116) Chondrogaster angustiporus (UFSC Ch 163), Scleroderma citrinum (UFSC Sc 124) and Suillus sp. (UFSM RA RA UFSM 2.2 and 2.8) in liquid culture medium. After a period of 25 days of incubation, we evaluated the morphology and growth of the isolates. The addition of essential oil at concentrations from 20 to 30 µL L-1 promoted mycelial growth in vitro in isolated Pt 24 UFSC, UFSC Pt 116, Ch 163 UFSC, UFSC Sc 124, UFSM RA RA UFSM 2.2 and 2.8. The addition of essential oil at a concentration of 20 µL L-1 resulted in an increase in the diameter and branching hyphae of isolates UFSC Pt 116 and Pt 24 UFSC. The use of essential oil in the preparation of culture media for the growth of ectomycorrhizal isolates has shown to be efficient and to increase the mycelial mass of the fungus.

Os objetivos deste trabalho foram avaliar o perfil de ácidos graxos e o teor de colesterol em mortadelas elaboradas com diferentes óleos vegetais. Nove tratamentos de mortadela foram elaborados com quatro diferentes óleos vegetais (canola, linhaça, oliva e soja), em dois níveis de substituição (50% e 100%). Os ácidos graxos e o teor de colesterol foram separados e identificados por cromatografia gasosa. Houve predominância dos ácidos graxos oleico, linoleico e palmítico. O teor de ácidos graxos saturados foi menor nos produtos que continham óleos vegetais. A relação PUFA/SFA foi menor no tratamento controle, enquanto que o maior valor foi observado no tratamento com 100% de óleo de linhaça. Os teores de colesterol encontrados foram semelhantes entre todos os tratamentos, sendo superior apenas no tratamento contendo 100% de óleo de soja. Logo, exceto o tratamento com 100% de óleo de soja, todos os outros tratamentos com óleos vegetais apresentaram uma melhor qualidade nutricional quando comparados com o controle.

The aim of this study was to evaluate the fatty acid profile and the cholesterol content of mortadella prepared with different vegetable oils. Nine treatments were made with four different vegetable oils (canola, linseed, olive and soy) using two substitution levels (50% and 100%). The fatty acids and the cholesterol content were separated and identified by gas chromatography. There was a prevalence of the oleic, linoleic and palmitic fatty acids. The saturated fatty acids were lower in the products with vegetable oils. The PUFA/SFA relation was lower in the control treatment while the higher value was observed in the 100% linseed oil treatment. The cholesterol levels found were similar between all the treatments, but a reduction of these levels were observed in the treatments, being superior only in treatment containing 100% of soybean oil. Thus, except the treatment with 100% of soybean oil, all the other treatments with vegetable oils showed a better nutritional quality in relation to the control treatment.

O comércio de café descafeinado constitui 10% das vendas mundiais de café, sendo preferido pelos consumidores que não desejam ou são sensíveis aos efeitos da cafeína. Este artigo apresenta uma comparação analítica de métodos por eletroforese capilar (CE) e cromatografia líquida de alta eficiência (HPLC) para a quantificação de cafeína residual em café descafeinado, quanto aos parâmetros de validação, custos, tempo de análise, composição e tratamento dos resíduos gerados, bem como quantificação de cafeína em 20 amostras comerciais. Ambos os métodos apresentaram parâmetros de validação adequados. O teor de cafeína não diferiu estatisticamente pelos dois métodos. A vantagem do método por HPLC foi o limite de detecção 42 vezes mais baixo. Não obstante, o limite de detecção da CE foi 115 vezes menor do que o permitido pela legislação brasileira. A análise por CE foi 30% mais rápida, os custos com reagentes foram 76,5 vezes mais baixos e o volume de resíduos gerados foi 33 vezes menor. Portanto, o método por CE mostrou-se uma valiosa ferramenta analítica para este tipo de análise.

Decaffeinated coffee accounts for 10 percent of coffee sales in the world; it is preferred by consumers that do not wish or are sensitive to caffeine effects. This article presents an analytical comparison of capillary electrophoresis (CE) and high performance liquid chromatography (HPLC) methods for residual caffeine quantification in decaffeinated coffee in terms of validation parameters, costs, analysis time, composition and treatment of the residues generated, and caffeine quantification in 20 commercial samples. Both methods showed suitable validation parameters. Caffeine content did not differ statistically in the two different methods of analysis. The main advantage of the high performance liquid chromatography (HPLC) method was the 42-fold lower detection limit. Nevertheless, the capillary electrophoresis (CE) detection limit was 115-fold lower than the allowable limit by the Brazilian law. The capillary electrophoresis (CE) analyses were 30% faster, the reagent costs were 76.5-fold, and the volume of the residues generated was 33-fold lower. Therefore, the capillary electrophoresis (CE) method proved to be a valuable analytical tool for this type of analysis.

The convenience of the multivariate optimization of SPME procedures through ANOVA calculated using Doehlert designs has been demonstrated for twelve PCBs in the complex matrix of milk. For this study, the main parameters of the extraction were selected and valued through univariate and multivariate optimization. In addition, the analysis of variance allowed identification of the statistically significant variables in this model: high temperature (95 ºC) and ionic strength (36% m/v) proved significant for all the PCBs while intermediate time (70 min) and low methanol concentration (5% v/v) also contributed to the extraction of the majority of these PCBs.

The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals. However, as the refrigeration period increased, there was a decrease in the intensity of the umami and sweet taste attributes and the flavour and aroma of the roast meat as well as an increase in the intensity of the oxidised vegetable oil flavour and the aromas of fish, hard-boiled egg, flaxseed oil, and oxidised vegetable oil. The samples that had been stored for one day were characterised by PCA as having sweet and umami tastes and the flavour and aroma of roast meat, whereas after three days, the samples were classified as having sour and bitter tastes, the flavour of chicken and nuts, and the aroma of fish. The typical sensory attributes desirable for roasted meat decreased in intensity during the three days of storage after cooking, whereas the intensity of unpleasant (oxidative) attributes for the consumer increased.

As bebidas energéticas tornaram-se populares no Brasil e no mundo devido às suas propriedades estimulantes. A cafeína está presente na bebida energética com a finalidade de estimular o sistema nervoso central e intensificar a atividade cerebral. Por outro lado, a ingestão de altas doses pode causar sintomas indesejáveis como ansiedade e taquicardia. Por isso, é necessário monitorar a quantidade de cafeína adicionada às bebidas energéticas a fim de comprovar se os níveis no produto final estão de acordo com a rotulagem e dentro dos limites legais. O objetivo deste trabalho foi validar um método rápido, eficiente e econômico para determinação de cafeína nessas bebidas por cromatografia eletrocinética micelar (MEKC). Foram analisadas sete marcas, cada uma em três lotes. O eletrólito foi preparado com 50 mmol.L-1 de dodecil sulfato de sódio (SDS) e 10 mmol.L-1 de carbonato de sódio (pH 11,0). A concentração média de cafeína variou entre 122,8 e 318,6 mg.L-1. Nenhuma das marcas apresentou níveis de cafeína acima do limite máximo permitido. Considerando-se os intervalos de confiança (95%), verificou-se que 72% das amostras possuíam teor de cafeína menor que o informado aos consumidores através dos rótulos.

Energy drinks are becoming popular in Brazil and in the world due to their stimulant properties. Caffeine is present in energy drinks with the aim of stimulating the central nervous system and intensifying brain activity. On the other hand, the ingestion of high doses of caffeine can cause undesirable symptoms such as anxiety and tachycardia. Therefore, it is necessary to monitor the caffeine content added to energy drinks to guarantee that the levels in the final product are in accordance with the labeling and within the legislation limits. The goal of this work was to validate a fast, efficient, and low-cost method for the determination of caffeine in energy drinks by micellar electrokinetic chromatography (MEKC). A total of seven brands were analyzed, each in three lots. The electrolyte was prepared with 50 mmol.L-1 of sodium dodecyl sulfate (SDS) and 10 mmol.L-1 of sodium carbonate (pH 11.0). The mean concentration of caffeine ranged from 122.8 to 318.6 mg.L-1. None of the brands had caffeine levels above the maximum limit. Considering the interval of confidence (95%), 72% of the samples had less caffeine than the amount informed on the product label.

Ascorbic acid has important nutritional characteristics such as high antioxidant potential, preventing diverse damage and diseases in the tissues and the process of aging. Different isomeric forms of the ascorbic acid can be found in nature and each one have different potential antioxidant and different activity pro-vitamin C. This work examined a method to detect and quantify the isomers L-ascorbic acid (LAA) and D-iso-ascorbic acid (DIAA) in jelly fruit. The method showed acceptable selectivity, linearity, repeatability and recovery. DIAA was not found in the analyzed samples, but LAA was found up to 605 mg in 100 g of sample.

Frutas e castanhas das regiões Norte e Nordeste do Brasil foram coletadas para determinação da composição em ácidos graxos do óleo da polpa e da castanha. As espécies estudadas foram castanha-do-pará (Bertholletia excelsa H.B.K.), mucajá (Coumarigida M.), inajá (Maximilianamaripa D.), jenipapo (Genipa Americana L.) e buriti (Mauritia flexuosa L.). Os ésteres metílicos de ácidos graxos foram analisados por cromatografia gasosa com detector por ionização em chama (GC-FID). O ácido graxo majoritário da castanha-do-pará foi o 18:3n-3 (ácido α-linolênico). A castanha do buriti apresentou aproximadamente 23 vezes mais 18:3n-3 do que a polpa. A castanha do mucajá apresentou elevados teores de 12:0 (ácido láurico) e 16:0 (ácido palmítico), enquanto a polpa do mucajá mostrou níveis significativos de 18:2n-6 (ácido linoleico). Considerando o somatório de ácidos graxos poli-insaturados (PUFA), quase todas as frutas e castanhas analisadas apresentaram níveis bastante altos destes compostos. No que se refere à razão n-6/n-3, apenas a castanha-do-pará, a castanha de buriti, a polpa de inajá e a polpa de jenipapo corresponderam ao perfil desejado. Estas frutas e castanhas brasileiras podem ser de potencial interesse devido ao seu elevado valor nutritivo e teor de lipídios.

Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucajá (Couma rigida M.), Inajá (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

A caracterização de amostras de vinho, sem pré-tratamento ou separação cromatográfica, por espectrometria de massas com ionização por eletrospray e infusão direta, em um processo denominado de fingerprinting, foi aplicado a várias amostras de vinho produzidas com uvas das variedades Pinot noir, Merlot e Cabernet Sauvignon, provenientes do Estado do Rio Grande do Sul, Brasil. Os fingerprints por ESI-MS das amostras detectaram mudanças que ocorreram durante o processo de envelhecimento para as três variedades de uvas. Análise de componentes principais (PCA) dos fingerprints em modo negativo foi usada para agrupar as amostras, salientar as principais modificações em composição e indicar os íons marcadores para cada grupo.

The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.