Controle da produção de aflatoxinas no amendoim em casca úmido com ortofenilfenato de sódio: III. Testes no armazém

The present experiment aimed to evaluate the effect of sodium ortho-phenylphenate (SOP) application to in-shell moist peanuts for the control of aflatoxin production. Previous studies showed the need to improve the SOP solution distribution on peanut pods to evaluate the product. Thus, in this experiment the place of the spray system was the bag filler pipe of the pre-cleaning machine in the warehouse. In the 1989 rainy season two lots of 120 bags of in-shell moist peanuts were sprayed with 0.5 and 1% SOP solutions and aflatoxin production was not controlled. In the dry season of 1989 and in the rainy season of 1990, in-shell moist peanuts were sprayed with 5% SOP solution. The coverage of pods with the solution was efficient, allowing a uniform distribution of SOP solution on the pods. The results showed that only the 5.0% concentration of SOP solution utilized controlled the external fungal growth when a naked eye observation was made, however did not control aflatoxin production when applied to in-shell moist peanuts, probably due to the internal presence of Aspergillus flavus and because the fungicide could not penetrate inside to reach the kernels.O presente trabalho teve por objetivo avaliar a eficiência da solução de ortofenilfenato de sódio (OFS), no controle da produção de aflatoxinas quando aplicada no amendoim em casca, úmido. Trabalhos anteriormente realizados, em condições de campo, indicaram a necessidade de otimizar a aplicação da solução, para se poder avaliar a real eficiência dessa substância. Assim, neste experimento, o sistema de pulverização foi adaptado na bica de saída da máquina de pré-limpeza, no armazém. Na safra das águas de 1989, dois lotes de 120 sacos de amendoim em casca úmido foram pulverizados com solução de OFS em concentrações de 0,5 e 1,0 % e verificou-se que não houve controle da produção de aflatoxinas em ambas as concentrações utilizadas. Nas safras da seca de 1989 e das águas de 1990 o amendoim em casca úmido foi pulverizado com solução de OFS na concentração de 5,0%. A cobertura das vagens com a solução foi eficiente, permitindo uma distribuição uniforme da solução de OFS sobre as vagens. Os resultados obtidos mostraram que nenhuma das concentrações utilizadas controlou a produção de aflatoxinas, quando aplicadas no amendoim em casca, embora, aparentemente, tenham controlado o crescimento fúngico da parte externa das vagens de amendoim. Provavelmente os fungos aflatoxigênicos já poderiam estar presentes dentro de vagens sadias e desse modo a casca do amendoim poderia ser uma barreira à penetração do fungicida dentro da vagem e atingir as amêndoas

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

PROMOÇÃO DA SAÚDE, SEGURANÇA E QUALIDADE DE VIDA: UM ESTUDO DE CASO JUNTO A UMA IES PÚBLICA PAULISTA

Diante do crescente número de acidentes de trabalho, doenças ocupacionais e não ocupacionais e que provocam afastamentos do trabalho, as organizações estão mais atentas às condições do ambiente de trabalho e também à qualidade de vida de seus colaboradores, que, direta ou indiretamente, interferem na saúde destes, na qualidade e produtividade. Observa-se a implantação de várias práticas de gestão, objetivando a proteção e a promoção da saúde dos colaboradores. Cada vez mais, organizações investem em programas de saúde e qualidade de vida, reduzindo os riscos a que suas equipes estão expostas. O presente trabalho, utilizando-se enquanto procedimento metodológico da Pesquisa Descritiva na forma de Estudo de Caso, objetiva descrever o processo de implantação do “Programa de Saúde, Segurança e Qualidade de Vida dos Servidores da Administração Geral da UNESP/Câmpus de Bauru”. A implantação do programa, ocorrida em 2011, justificou-se à partir da constatação do aumento nos índices de absenteísmo motivados por licenças saúde e acidentes de trabalho naquela unidade da universidade. Em que pese se tratar de uma mudança comportamental complexa e recente, os números parecem apontar para resultados preliminares positivos e demonstram uma redução no número de afastamentos à partir da implantação do programa

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

The Ingestion and Perspective of Magnesium Consumption by Medicine Students: An Observational Brazilian Study

Magnesium is an important nutrient for the organism present in several enzymatic reactions. The reduced daily intake of this mineral (below 310 to 320 mg, for women, and 400 to 420 mg, for men) is associated with several chronic diseases. Thus, based on the hypothesis that medical students have a deficient intake of the mineral, this study sought to examine the intake of macronutrients by medical students at a college in the northwest of São Paulo and their thinking about the importance of the presence of the mineral of the diet. This research is a cross-sectional quali-quantitative study. The data used were obtained through a virtual questionnaire that contained several questions to identify gender, the notion of the importance of correct magnesium intake and the frequency of food consumption. The questionnaire was made available to academics between July and August 2020. The responses to the questionnaire were validated only after acceptance of the informed consent form. Thus, 147 responses were validated, with 92 responses from women and 55 from men. Then, from the amounts of magnesium present in food and the minimum and maximum frequencies of magnesium intake by students, the minimum (male 133.2 mg and female 128.5 mg) and maximum (male 232, 8 and female 229.5) of the daily magnesium intake by the students analyzed and their respective standard deviations, using these data, the Figure of the normal distribution for each type of daily average intake was plotted. Also, an opinion was obtained about the importance of magnesium intake on a scale of 1 to 5 (1 being irrelevant and 5 essential) and, from these data, it was observed that those who considered magnesium intake to be irrelevant (3 responses) presented a minimum and a maximum average (57.03 mg / day and 149.4 mg/day, respectively) of daily mineral intake below the 64 that considered it essential (140.06 mg/day and 238 mg / day) day, respectively). Finally, it is noted that the consumption of both sexes of the interviewees is close and both the maximum mean daily magnesium intake resides below the recommended amounts for daily consumption - mainly individuals of the sex but culino, who have a recommended intake value higher daily dose (400 to 420 mg/day) than females (300 to 310 mg). Thus, this data supports the initial hypothesis of the existence of a deficient daily consumption of magnesium by medical students, also, it can be related to a lower importance attributed to the presence of magnesium in the diet to a lower average daily intake

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

Effect of essential oils from Eucalyptus on the growth of aflatoxigenic species

In Brazil, Eucalyptus species has been cultivated as source of energy and cellulose. They represent the most important cultivated forest in the country. In production areas, the leaves from the trees decay on the soil as green fertilizer. In this study were evaluated pure and blends of essential oils from different species of eucalyptus trees grown in Brazil for antifungal activity against aflatoxigenic species Aspergillus flavus and A. parasiticus. These fungal species can grow and contaminate grains during the storage period under high r.h. conditions, with an eventual production of aflatoxins. Antifungal activity was evaluated by the radial growth measurement of the fungi inoculated on maize meal extract agar basic medium. The eucalyptus oils were evaluated in a contact assay and a fumigant assay using pure and blended oils. Six concentrations of pure and blended oils were evaluated at the following doses: 0, 2, 4, 16, 32 and 84 μL per 20 mL of fungi culture medium. Fungal inocula from conidia suspensions containing 106 spores/mL was inoculated by a needle. Glass Petri dishes were incubated for 9 days at 28°C (± 0.3°C) in the dark. Antifungal activity was observed in all pure and blended oils, in different concentrations of contact and fumigant assay, for both fungi. Eucalyptus stageiriana oil and E. stageiriana + the hybrid E. grandis x E. urophylla oils blend controlled the total fungal growth at the lowest dose (20 μL). Keywords: Essential oil; Eucalyptus spp.; Aspergillus flavus; Aspergillus parasiticus; Antifungal activity