Gamma radiation effects at color, antioxidant capacity and fatty acid profile in peanut (Arachis hypogaea L.)

A irradiação gama é eficiente para eliminar a contaminação fúngica em grãos de amendoim. Este apresenta proteínas de alto valor biológico, minerais, vitaminas E, complexo B e alta concentração de lipídios. Este trabalho teve como objetivo avaliar o efeito da aplicação de radiações gama na cor, fenólicos totais, atividade antioxidante e perfil de ácidos graxos em amendoim (Arachis hypogaea L.). Os cultivares IAC-Tatu ST e IAC-Runner 886 foram submetidos a radiações gama com doses de 5,0; 7,5; 10,0; e 15,0 kGy e armazenados em temperatura ambiente. Não foram verificadas diferenças significativas na cor dos amendoins IAC-Tatu ST. Diferenças significativas foram detectadas para a luminosidade e o Croma do IAC-Runner 886. Os fenólicos totais diferiram significativamente entre o controle com 33,27 mg.g-1 e o tratamento com 10,0 kGy com 58,60 mg.g-1 no IAC-Tatu ST, neste parâmetro não foram observadas diferenças significativas no IAC-Runner 886, cujo controle foi 51,59 mg.g-1. Para atividade antioxidante não foi verificada diferença significativa com a dose de 10,0 kGy, recomendada para eliminação fúngica de amendoim. Na dose de 10,0 kGy, verificou-se a diminuição de ácidos graxos saturados, o aumento dos insaturados e o aumento de ácido linoleico. A relação oleico/linoleico diminuiu, justificando novos estudos correlacionando armazenamento e estabilidade oxidativa.Irradiation is efficient at extincting fungi contamination in peanuts. Peanuts have high biologic value protein, minerals, vitamin E, complex B, and high concentration of lipids. The objective of this research is to evaluate the gamma irradiation effect on color, total phenolic, antioxidant activity, and fatty acid profile in peanuts (Arachis hypogaea L.). Cultivars IAC-Tatu ST and IAC-Runner 886 were submitted to gamma radiation with doses of 5.0; 7.5; 10.0, and 15.0 kGy and storage at room temperature. There was no significant difference in the color of IAC-Tatu ST. However, significant difference was found in the luminosity and Chroma in IAC-Runner 886. Total fenolics differed from the control with 33.27 mg.g-1 and treatment dose of 10.0 kGy with 58.60 mg.g-1 in IAC-Tatu ST. This parameter not had significant difference in IAC-Runner 886 and the control with 51.59 mg.g-1. The antioxidant activity did not present significant difference with a dose of 10.0 kGy, recommended for the elimination of fungi in peanuts. The dose of 10.0 kGy showed a decrease in saturated fatty acids, increase in unsaturated fatty acids, and an increase in linolleic acid. The oleic/linoleic relation decreased justifying further research correlating storage and oxidative stability

Thermolysed and active yeast to reduce the toxicity of aflatoxin

Aflatoxins are hepatotoxic metabolites produced by Aspergillus flavus and A. parasiticus on a number of agricultural commodities. This research was carried out to evaluate the ability of thermolysed and active Saccharomyces cerevisiae to attenuate liver damage caused by aflatoxin. Diets were prepared containing 0 aflatoxin; 400 mug kg-1 aflatoxin; 400 mug kg-1 aflatoxin plus 1% of dehydrated active yeast, and 400 mug kg-1 aflatoxin plus 1% of thermolysed yeast. A bioassay with Wistar rats was conducted for 28 days, and body organs were weighted and analyses of the liver tissue of the animals were performed. The relative weight of heart, kidneys and liver from animals submitted to the different treatments did not show any difference, and liver tissue of animals feeding on the aflatoxin-free diet was adopted as a toxicity-free pattern. Hepatic tissue of animals feeding on diets containing 400 mug kg-1 aflatoxin or the diet supplemented with 1% thermolysed yeast showed clear signs of toxicity and damage. Hepatic tissue of animals feeding on the diet containing 1% of dehydrated active yeast showed less toxicity signs and damage than those receiving the diet containing 400 mug kg-1 aflatoxin. Active, dehydrated yeast had the ability to reduce toxic effects caused by aflatoxin, but thermolysed yeast was not able to alleviate the effects of aflatoxin toxicity.As aflatoxinas são metabólitos hepatotóxicos produzidos por algumas linhagens de Aspergillus flavus, A. parasiticus e, eventualmente, por A. nomius sobre grande número de produtos agrícolas. Esta pesquisa foi conduzida para avaliar a capacidade de Saccharomyces cerevisiae, nas formas termolisada e desidratada viva, em reduzir os danos causados por aflatoxinas. Para tal, foi preparada uma dieta básica e desta se obtiveram quatro formulações: uma como controle; as demais contaminadas com aflatoxinas na concentração de 400 mig kg-1, sendo duas com posterior adição de 1% de leveduras, uma na forma termolisada e outra como desidratada viva. Um bioensaio com duração de 28 dias foi efetuado com ratos Wistar. Foram realizados os estudos do peso relativo de órgãos internos e a análise do tecido hepático dos animais. Os pesos relativos de órgãos internos de animais submetidos aos diferentes tratamentos não diferiram estatísticamente entre si; o tecido do fígado dos animais submetidos à dieta livre de aflatoxinas foi adotado como padrão de isento de toxidez; o tecido hepático dos animais que receberam dieta controle com aflatoxinas apresentaram sinais claros de toxicidade; os animais que receberam dieta com aflatoxinas + 1% de levedura termolisada apresentaram sinais de toxicidade semelhantes ao controle com aflatoxinas; o tecido hepático dos animais que receberam dieta com aflatoxinas + 1% de levedura viva apresentaram sinais de toxicidade menores do que os animais que receberam a dieta controle com aflatoxinas. As leveduras termolisadas não foram capazes de suprimir os efeitos das aflatoxinas; as leveduras vivas apresentaram habilidade de reduzir os efeitos promovidos por aflatoxinas

Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts

In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. α-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops

Formas termolisada e viva de leveduras na redução de toxicidade causada por aflatoxinas

Aflatoxins are hepatotoxic metabolites produced by Aspergillus flavus and A. parasiticus on a number of agricultural commodities. This research was carried out to evaluate the ability of thermolysed and active Saccharomyces cerevisiae to attenuate liver damage caused by aflatoxin. Diets were prepared containing 0 aflatoxin; 400 mug kg-1 aflatoxin; 400 mug kg-1 aflatoxin plus 1% of dehydrated active yeast, and 400 mug kg-1 aflatoxin plus 1% of thermolysed yeast. A bioassay with Wistar rats was conducted for 28 days, and body organs were weighted and analyses of the liver tissue of the animals were performed. The relative weight of heart, kidneys and liver from animals submitted to the different treatments did not show any difference, and liver tissue of animals feeding on the aflatoxin-free diet was adopted as a toxicity-free pattern. Hepatic tissue of animals feeding on diets containing 400 mug kg-1 aflatoxin or the diet supplemented with 1% thermolysed yeast showed clear signs of toxicity and damage. Hepatic tissue of animals feeding on the diet containing 1% of dehydrated active yeast showed less toxicity signs and damage than those receiving the diet containing 400 mug kg-1 aflatoxin. Active, dehydrated yeast had the ability to reduce toxic effects caused by aflatoxin, but thermolysed yeast was not able to alleviate the effects of aflatoxin toxicity.As aflatoxinas são metabólitos hepatotóxicos produzidos por algumas linhagens de Aspergillus flavus, A. parasiticus e, eventualmente, por A. nomius sobre grande número de produtos agrícolas. Esta pesquisa foi conduzida para avaliar a capacidade de Saccharomyces cerevisiae, nas formas termolisada e desidratada viva, em reduzir os danos causados por aflatoxinas. Para tal, foi preparada uma dieta básica e desta se obtiveram quatro formulações: uma como controle; as demais contaminadas com aflatoxinas na concentração de 400 mig kg-1, sendo duas com posterior adição de 1% de leveduras, uma na forma termolisada e outra como desidratada viva. Um bioensaio com duração de 28 dias foi efetuado com ratos Wistar. Foram realizados os estudos do peso relativo de órgãos internos e a análise do tecido hepático dos animais. Os pesos relativos de órgãos internos de animais submetidos aos diferentes tratamentos não diferiram estatísticamente entre si; o tecido do fígado dos animais submetidos à dieta livre de aflatoxinas foi adotado como padrão de isento de toxidez; o tecido hepático dos animais que receberam dieta controle com aflatoxinas apresentaram sinais claros de toxicidade; os animais que receberam dieta com aflatoxinas + 1% de levedura termolisada apresentaram sinais de toxicidade semelhantes ao controle com aflatoxinas; o tecido hepático dos animais que receberam dieta com aflatoxinas + 1% de levedura viva apresentaram sinais de toxicidade menores do que os animais que receberam a dieta controle com aflatoxinas. As leveduras termolisadas não foram capazes de suprimir os efeitos das aflatoxinas; as leveduras vivas apresentaram habilidade de reduzir os efeitos promovidos por aflatoxinas.25726

CAPACIDADE DE DUAS FONTES DE SELÊNIO EM REDUZIR HEPATOTOXICIDEZ CAUSADA PELA INGESTÃO DE AFLATOXINAS

Eighteen wistar rats were used to evaluate the effect of sodium selenate (Na2SeO4) and of selenium originating from yeasts (SeL) on the damages induced by aflatoxins. The animals were distributed in six groups, of three repetition each: group 1 = control; group 2 = 480 mg aflatoxins kg-1 (AF); group 3 = 0.5 mg of Na2SeO4 per kg of diet; group 4 = 0.5 mg of SeL per kg of diet; group 5 = AF + 0.5 mg of Na2SeO4 per kg of diet and group 6 = AF + 0.5 mg of SeL per kg of diet. After 28 days of essay, the animals were slaughtered for the histo-pathological study. The animals of the group AF showed few hepatotoxicity signs. In the groups AF plus Na2SeO4 and AF plus SeL, the animals presented livers very well preserved. The animals that received Na2SeO4 or SeL showed some alterations. In conclusion, the sodium selenate and SeL showed potential to reduce the damages caused by aflatoxins.Dezoito ratos wistar foram utilizados para investigar os efeitos de selenito de sódio (Na2SeO4) e de selênio, proveniente de leveduras (SeL) sobre os danos induzidos por aflatoxinas. Os animais foram distribuídos em seis grupos de tratamento com três repetições cada: grupo 1 = controle; grupo 2 = 480 mg kg-1 de aflatoxinas (AF); grupo 3 = 0,5 mg de Na2SeO4 por kg de dieta; grupo 4 = 0,5 mg de SeL por kg de dieta; grupo 5 = AF + 0,5 mg de Na2SeO4 por kg de dieta e grupo 6 = AF + 0,5 mg de SeL por kg de dieta. Aos 28 dias de ensaio os animais foram sacrificados para exame histopatológico.  Os animais do grupo AF evidenciaram poucos sinais de hepatotoxicidade.  Nos grupos AF + Na2SeO4 e AF + SeL, os animais apresentaram fígados muito bem preservados. Os grupos que receberam Na2SeO4 e SeL revelaram algumas alterações. Conclui-se que o selenito de sódio e SeL evidenciaram potencial para diminuir os danos provocados por aflatoxinas

Gamma Radiation Effects on Peanut Skin Antioxidants

Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts’ antioxidative properties when added to soybean oil