Sapucaia nut (Lecythis pisonis Cambess) and its by-products: a promising and underutilized source of bioactive compounds. Part I: nutritional composition and lipid profile.

The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g-1), protein (15.8 to 19.5 mg 100 g-1), dietary fiber (16.5 to 22.6 mg 100 g-1) and provided an excellent source of selenium (26.4 to 46.94 μg g-1). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g-1) and β-sitosterol (92.8 to 194 mg 100 g-1). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry

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Fluorosilicone Composites with Functionalized Graphene Oxide for Advanced Applications

In this work, we develop fluorosilicone elastomer (FSE) compounds with advanced properties by incorporating graphene oxides functionalized with vinyltrimethoxysilane (GO-V) and allyl isocyanate (GO-A). The morphology and structure of the graphene oxides were characterized confirming the successful functionalization, with contents of functional groups of 9.80 and 3.60% for GO-V and GO-A, respectively. The strong elastomer-graphene oxide interaction accelerates the crosslinking reaction and causes an important enhancement of the mechanical properties and thermal stability of composites. In addition, the swelling resistance to acid, base, and organic solvents is improved by more than 30%. These functional properties make FSE/GO composites a promising new class of advanced materials, expanding their potential application in edge technologies, spanning the manufacture of automotive components, aerospace and aviation parts, oil, gas, and petrochemical components, among others, particularly, seals, gaskets, valves and pipelines, or different components exposed to oil or solvent and high temperatures that require higher performance compared to conventional FSE products.H.A.-B. acknowledges the ANID-FONDECYT 11200437 project. M.Y.-P. and H.A.-B. thank the ANID-FONDECYT 1191566 project. F.M. acknowledges support from the ANID- FONDECYT Regular Project 1221364 and the ANID - Millennium Science Initiative Program - ICN2019_044. The authors acknowledge the Spanish National Research Council (CSIC) for a research contract (PIE-202060E183

Sapucaia nut (Lecythis pisonis Cambess) and its by-products: a promising and underutilized source of bioactive compounds. Part I: nutritional composition and lipid profile.

The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g-1), protein (15.8 to 19.5 mg 100 g-1), dietary fiber (16.5 to 22.6 mg 100 g-1) and provided an excellent source of selenium (26.4 to 46.94 μg g-1). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g-1) and β-sitosterol (92.8 to 194 mg 100 g-1). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry.Made available in DSpace on 2018-12-12T00:06:59Z (GMT). No. of bitstreams: 1 SAPUCAIANUT.PARTIFoodResearchInternationalv.1082018.pdf: 286573 bytes, checksum: dadd88429f48ce4179cd23f148fb2364 (MD5) Previous issue date: 2018-12-11bitstream/item/188186/1/SAPUCAIA-NUT.-PART-I-Food-Research-International-v.-108-2018-.pd

Acercamiento antropológico de la alimentación y salud en México Anthropological approach to nutrition and health in Mexico

En este artículo presento un panorama de la alimentación en México, particularmente sobre la ciudad de México desde una perspectiva antropológica considerando aspectos socioculturales y económicos. Inicia con una breve revisión de los estudios antropológicos sobre alimentación en México, para reconocer tanto los aportes metodológicos como los principales problemas de estudio. Posteriormente, se presentan algunos datos de contextualización del país y de la ciudad que enmarcan los datos nutricios y alimentarios característicos. En las siguientes secciones se proponen algunas explicaciones sobre algunos de los fenómenos alimentarios contemporáneos, donde la obesidad es la característica principal en una sociedad de reciente acceso al consumo masivo, al mismo tiempo que se enfrenta al ideal cultural de delgadez. Los datos sobre la alimentación en México y los fenómenos sociales relacionados dan cuenta de la complejidad del fenómeno alimentario y de cómo los procesos macrosociales afectan las decisiones cotidianas de la gente. El análisis antropológico de la alimentación en la población mexicana ha permitido mostrar la relación entre estos procesos históricamente y en fechas recientes. Son la muestra de la utilidad de la metodología antropológica para estudiar la alimentación contemporánea, llena de contradicciones, que tienen que ver con el desarrollo del capitalismo y la sociedad de consumo, la promoción al consumo, y el acceso inmediato a él, la medicalización de la vida cotidiana, las ideas sobre el control corporal, y la imagen como un elemento de estatus.<br>This paper presents an overview of food in Mexico, particularly in Mexico City, from an anthropological perspective considering sociocultural and economic aspects. It begins with a brief review of anthropological studies on food in Mexico to recognize both the methodological contributions as the major problems of study. Subsequently, are presented some facts of contextualization of the country and city that frame the distinctive food and nutritional data. The following sections propose some explanations of some of the phenomena of contemporary food, where obesity is the main feature in a society of recent consumer access, while facing the cultural ideal of thinness. The data on food in Mexico and related social phenomena account for the complex nature of food and how macro-processes affect people's everyday decisions. The anthropological analysis of food in the Mexican population has been allowed to show the relationship between these processes historically and recently. They are the sign of the usefulness of anthropological methodology to study contemporary food, full of contradictions that have to do with the development of capitalism and consumer society, consumer promotion, and immediate access to it, the medicalization everyday life, ideas about body control, and image as an element of status