8 research outputs found
Aceites esenciales de plantas nativas del PerĂş: Efecto del lugar de cultivo en las caracterĂsticas fisicoquĂmicas y actividad antioxidante
Los aceites esenciales (AE) son usados como conservantes en la industria de alimentos, debido a sus caracterĂsticas fisicoquĂmicas y actividad antioxidante. El objetivo de esta investigaciĂłn fue determinar rendimiento (R), gravedad especĂfica (GE), Ăndice de refracciĂłn (IR), actividad antioxidante (AA) y composiciĂłn quĂmica de AE de huacatay (Tagetes minuta), poleo (Minthostachys mollis), romero (Rosmarinus officinalis L.) y sachaculantro (Eryngium foetidum L.), plantas recolectadas de 52 distritos de la regiĂłn Amazonas, PerĂş. Para cada AE se usĂł análisis de varianza de efectos fijos con tres repeticiones y análisis de clĂşster. La actividad antioxidante se determinĂł con el mĂ©todo del radical libre 2,2-difenil-1-picrilhidracilo (DPPH) y sus componentes más abundantes fueron identificados con cromatografĂa de gases acoplada a espectrometrĂa de masas. Las diferencias en R, GE e IR fueron significativas entre distritos. La AA no mostrĂł diferencia significativa entre los distritos, pero entre las plantas sĂ. Entre los componentes volátiles más abundantes se identificĂł 1–adamantanol (44,42%) en huacatay, β–felandreno (20,85%) en poleo, β–mirceno (34,59%) en romero y α–pineno (23,41%) en sachaculantro. Se concluye que el lugar geográfico afecta significativamente las propiedades fisicoquĂmicas de los AE
Aceites esenciales de plantas nativas del PerĂş: Efecto del lugar de cultivo en las caracterĂsticas fisicoquĂmicas y actividad antioxidante
Los aceites esenciales (AE) son usados como conservantes en la industria de alimentos, debido a sus caracterĂsticas fisicoquĂmicas y actividad antioxidante. El objetivo de esta investigaciĂłn fue determinar rendimiento (R), gravedad especĂfica (GE), Ăndice de refracciĂłn (IR), actividad antioxidante (AA) y composiciĂłn quĂmica de AE de huacatay (Tagetes minuta), poleo (Minthostachys mollis), romero (Rosmarinus officinalis L.) y sachaculantro (Eryngium foetidum L.), plantas recolectadas de 52 distritos de la regiĂłn Amazonas, PerĂş. Para cada AE se usĂł análisis de varianza de efectos fijos con tres repeticiones y análisis de clĂşster. La actividad antioxidante se determinĂł con el mĂ©todo del radical libre 2,2-difenil-1-picrilhidracilo (DPPH) y sus componentes más abundantes fueron identificados con cromatografĂa de gases acoplada a espectrometrĂa de masas. Las diferencias en R, GE e IR fueron significativas entre distritos. La AA no mostrĂł diferencia significativa entre los distritos, pero entre las plantas sĂ. Entre los componentes volátiles más abundantes se identificĂł 1–adamantanol (44,42%) en huacatay, β–felandreno (20,85%) en poleo, β–mirceno (34,59%) en romero y α–pineno (23,41%) en sachaculantro. Se concluye que el lugar geográfico afecta significativamente las propiedades fisicoquĂmicas de los AE
Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs
Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid
Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA
International Nosocomial Infection Control Consortiu (INICC) report, data summary of 43 countries for 2007-2012. Device-associated module
We report the results of an International Nosocomial Infection Control Consortium (INICC) surveillance study from January 2007-December 2012 in 503 intensive care units (ICUs) in Latin America, Asia, Africa, and Europe. During the 6-year study using the Centers for Disease Control and Prevention's (CDC) U.S. National Healthcare Safety Network (NHSN) definitions for device-associated health care–associated infection (DA-HAI), we collected prospective data from 605,310 patients hospitalized in the INICC's ICUs for an aggregate of 3,338,396 days. Although device utilization in the INICC's ICUs was similar to that reported from ICUs in the U.S. in the CDC's NHSN, rates of device-associated nosocomial infection were higher in the ICUs of the INICC hospitals: the pooled rate of central line–associated bloodstream infection in the INICC's ICUs, 4.9 per 1,000 central line days, is nearly 5-fold higher than the 0.9 per 1,000 central line days reported from comparable U.S. ICUs. The overall rate of ventilator-associated pneumonia was also higher (16.8 vs 1.1 per 1,000 ventilator days) as was the rate of catheter-associated urinary tract infection (5.5 vs 1.3 per 1,000 catheter days). Frequencies of resistance of Pseudomonas isolates to amikacin (42.8% vs 10%) and imipenem (42.4% vs 26.1%) and Klebsiella pneumoniae isolates to ceftazidime (71.2% vs 28.8%) and imipenem (19.6% vs 12.8%) were also higher in the INICC's ICUs compared with the ICUs of the CDC's NHSN