O objetivo deste estudo foi avaliar as variações de Proteínas de Fase Aguda (APPs) e outros constituintes sanguíneos durante o início do status patológico de sub-acute ruminal acidosis (SARA). O total de 108 vacas de 12 rebanhos leiteiros foram aleatoriamente selecionados e divididos em três grupos com 36 animais cada. Todos os animais foram submetidos a ruminocentesis. O Grupo A foi composto por sujeitos com rumen pH>5.8, o Grupo B foi composto por sujeitos com rumen pH ≤5.5≤5.8 e o Grupo C foi composto por sujeitos com rumen pH<5.5. Amostras sanguíneas foram coletas por punção venosa jugular e Haptoglobin (Hp), Serum Amyloid A (SAA), Proteínas totais, Albumin e células brancas do sangue (WBC) foram determinadas. ANOVA em via única mostrou significância estatística em Rumen pH, Hp, SAA. SARA não parece estimular a produção de APPs pelo fígado.

The aim of this study was to evaluate the variations of Acute Phase Proteins (APPs) and other blood constituents during the onset of the sub-acute ruminal acidosis (SARA) pathological status. A total of 108 cows from 12 dairy herds were randomly selected and divided into three Groups of 36 animals each. All animals were subjected to a rumenocentesis. Group A was composed by subjects with a rumen pH>5.8, Group B was composed by subjects with a rumen pH ≤5.5≤5.8 and Group C was composed by subjects with a rumen pH<5.5. Blood samples were collected by jugular venipuncture and Haptoglobin (Hp), Serum Amyloid A (SAA), Total Proteins, Albumin and White Blood Cells (WBC) were determined. One-way ANOVA showed a statistical significance on Rumen pH, Hp, SAA. SARA seems not stimulate the APPs production from liver.

A comparison is made between results of edible oils gathered by sensory analysis and data obtained from an electronic nose. Both techniques were applied to the following cases: separation of soybean oil, sunflower oil, olive oil (ordinary olive oil) and virgin olive oil. Evaluation of degradation effects of olive oil and virgin olive oil due to oxidation processes produced by their exposition to daylight and heat, were also analyzed. The importance of sensory analysis has grown (particularly, in case of olive oils) because of legislation in several countries (among them, U.S.A and the European Community) that require the application of sensory analysis to food and beverages before commercialization. However, as sensory analysis exhibits limitations due to its dependence of many physical and psychological factors affecting the subjectivity of human judgement, it is interesting to compare sensory panel results with electronic nose data, that is to say, with results from an olfactory system exhibiting higher objectivity and invariable response with time (contributing to the success of a routine analysis).

En este trabajo se efectua una comparación entre los resultados del análisis sensorial de aceites de oliva comestibles y los datos de una nariz electrónica. Ambas técnicas fueron aplicadas a los siguientes casos: separación de aceite de soja, aceite de girasol, aceite de oliva (aceite de oliva puro) y aceite de oliva virgen. La evaluación de los efectos de la degradación del aceite de oliva y del aceite de oliva virgen, debidos a los procesos de oxidación producidos por su exposición a la luz del día y al calor, es también discutida. La importancia del análisis sensorial ha crecido (particularmente, en el caso de los aceites de oliva) porque la legislación en varios países (entre ellos EE.UU y la Comunidad Europea) requiere el análisis sensorial de alimentos y bebidas antes de su comercialización. Como el análisis sensorial presenta limitaciones debido a su dependencia de factores físicos y sicológicos que afectan la subjetividad del juicio humano, ha resultado interesante comparar las evaluaciones del panel sensorial con los datos de una nariz electrónica, es decir, con los resultados de un sistema olfativo que presenta mayor objetividad y respuesta invariable con el tiempo (lo que contribuye al éxito de un análisis de rutina).

Odors of two Valerian species (Valeriana carnosa Sm. and Valeriana clarionifolia Phil.), grown in the Nordwest zone of Chubut Province (Argentina) were distinguished with an electronic nose (EN) MOSES II (Modular Sensor System) and both valerian varieties were chemically analyzed with TLC (Thin Layer Chromatography). The two valerian species were gathered between March 2000 and November 2001. Specimen of Valeriana clarionifolia Phil. were gathered from two different regions of the same Chubut zone: wood-steppe and steppe. EN and TLC data were compared with those of Valeriana officinalis coming from India. The odors of valerian species were clearly discriminated with the EN enabling to separate not only the different varieties but also the regions from where they were cropped. The statistical Principal Component Analysis (PCA) method was used to evaluate the EN data. TLC analysis was performed to identify the active compounds of valerians. In a previous work [1] the authors determined that different species were separated because they exhibited a different concentration of active compounds (like the valerenic acid and valepotriates)whose concentration is closely related to sedative properties of valerians.

Los olores de dos especies de valerianas (Valeriana carnosa Sm. and Valeriana clarionifolia Phil.) que crecen en la zona noroeste de la provincia de Chubut (Argentina) fueron discriminados con una nariz electrónica (NE) MOSES II (Modular Sensor System) y ambas especies fueron analizadas químicamente con TLC (Thin Layer Chromatography) para identificar sus componentes activos. Las dos variedades fueron recogidas entre marzo de 2000 y noviembre de 2001. Las muestras de Valeriana clarionifolia Phil. fueron recogidas, a su vez, en dos regiones diferentes de la misma zona de Chubut: bosque-estepa ecotono y estepa. Los resultados hallados fueron comparados con los obtenidos con muestras de Valeriana officinalis proveniente de la India. Los olores de los diferentes tipos de valerianas fueron claramente discriminados por la NE permitiendo no sólo separar las diferentes variedades sino también los diferentes orígenes de los cuales provenían. El método estadístico de Análisis de Componentes Principales (ACP) fue utilizado para evaluar los datos de la NE. El análisis con TLC fue realizado para identificar los componentes activos de las valerianas. En un trabajo previo [1] los autores determinaron que la separación de las diferentes especies se producía porque éstas presentaban una concentración distinta de los componentes activos (entre ellos: ácido valerénico y valepotriatos) la cual está estrechamente relacionada con la capacidad sedativa de las valerianas.