Copaiba oleoresin: evaluation of the presence of polycyclic aromatic hydrocarbons (PAHs)

The copaiba oleoresin extracted by perforating the tree-trunk found in the Amazonian forest has been used by the native indigenous communities to treat several diseases and also as fuel for lighting and for the motorboats plying the region's rivers. Currently, the oleoresin is mostly employed as a traditional remedy, mainly for the treatment of tonsillitis and as an anti-inflammatory and healing agent in oil and capsule forms, and is also used in several industry sectors. Due to its use in oral form, especially as a traditional remedy, an analysis of the presence of polycyclic aromatic hydrocarbons (PAHs) as contaminants in the oleoresin was performed. PAHs are substances formed by two or more benzoic rings and found in the atmosphere as a residue from incomplete combustion of petroleum derivatives and industrial activities. These substances are found everywhere on land and water, and as a consequence can also be found in vegetables and foodstuffs in general. The use of products contaminated with these substances can compromise human and animal life. This study was performed on oleoresin from different areas or regions in the Amazon, using the HPLC methodology with fluorescence detection. The samples analyzed revealed different concentrations of these compounds.O óleo-resina de copaíba que é extraído mediante a perfuração do tronco da árvore que se encontra em forma nativa na floresta amazônica já era empregado pelas comunidades indígenas para a cura de várias doenças e, também, como combustível em iluminação e para o funcionamento de motores de barcos que trafegavam pelos rios da região. Hoje, é largamente empregado na medicina popular, principalmente para o tratamento de amigdalite e como antiinflamatório e cicatrizante na forma de óleo e em cápsulas, sendo utilizado, também, em vários setores da indústria. Devido ao seu uso na forma oral, principalmente na medicina popular, realizou-se um trabalho para avaliar a presença de hidrocarbonetos policíclicos aromáticos (HPAs) no referido óleo-resina, como possíveis contaminantes. Os HPAs são compostos formados por dois ou mais aneis benzenicos e encontrados na atmosfera como resíduos provenientes das combustões incompletas dos derivados de petróleo e de atividades industriais. Esses compostos, preciptando-se da atmosfera, atingem terrenos, fontes de água e, consequentemente, os vegetais e gêneros alimentícios em geral. O uso de produtos contaminados com os sudetos compostos pode comprometer vidas humanas e animais. O estudo foi realizado com amostras do referido óleo-resina provenientes de diferentes áreas ou regiões da Amazônia, empregando-se a metodologia HPLC com detecção através de fluorescência

Guaraná - Paullinia cupana, (H.B.K): Estudo da oxidação das formas em pó e em bastões defumados

The guaraná, Paullinia cupana, HBK – is the fruit of the guarana plant, and is native to the Amazon region. It grown in particular in the communities of Maués. Currently production is spread throughout the states of Bahia, Pará, and Mato Grosso. The ripe fruits are collected and placed in containers where water is added to facilitate the separation of the pulp that covers the seeds. After this treatment they are placed in the sun for drying. Then after they are transferred into a frying pan of metal or brick kilns heated with firewood to complete the hassle/roasting. Guaraná is marketed in the form of seeds, powder and smoked sticks. In folk medicine it is used in powder for the following properties: a dietary food, stimulating organic, for the presence of caffeine, analgesic, antipyretic, anti-fermentation, diuretic, antioxidant, and vascular tonic and considered the elixir of life. In the food industry, it is used in the preparation of extracts, syrups, and soft drinks. Lately the consumption of guaraná has had a significant increase in both Brazil and abroad. The evaluation of the oxidation of foods that contain oils and fats is a parameter needed in quality and stability evaluation in order to ensure food safety. The chemical structure of guaraná is mostly unsaturated therefore susceptible to oxidation. Considering the lack of data in the literature refering to secondary oxidation of foodstuffs, the objective of this work was to evaluate the total content of fatty acids oxidized in the form of guaraná powder and stick. The determination was performed by HPLC-UV. The results of the analysis of oxidation of the powder samples and sticks are different depending on the time of collection, preparation mode and preservation system. We propose new research with ripe fruits selected and processed in place to make it possible to decrease the oxidative status.O guaraná - Paullinia cupana, HBK - fruto do guaranazeiro - é uma planta nativa da região Amazônica. No Amazonas é cultivado, principalmente, em Maués. Atualmente, a produção se estende pelos Estados da Bahia, Pará e Mato Grosso. Os frutos maduros são colhidos e reunidos em recipientes onde é adicionado água para facilitar a separação da polpa que revestem as sementes/ramas. Após esse tratamento, são levadas ao sol para pré-secagem. A seguir são transferidas para tachos de metal ou em fornos de barro aquecidos com fogo a lenha, para completar a secagem/torrefação. É comercializado nas formas de pó, sementes e bastões defumados. Na medicina popular é utilizado em pó, com os seguintes atributos: dietético alimentar, estimulante orgânico devido a presença de cafeína, analgésico, antipirético, antifermentativo, diurético, antioxidante, tônico vascular (antiateromas) e considerado elixir de longa vida. Na indústria de alimentos, é empregado nas preparações de extratos, xaropes e bebidas refrigerantes. Ultimamente, o consumo de guaraná teve um importante aumento, tanto no Brasil quanto no exterior. O processo de oxidação em alimentos contendo óleos e gorduras é um parâmetro indispensável na qualidade e estabilidade do produto a fim de garantir a segurança alimentar. A estrutura química do guaraná é predominantemente insaturada, portanto, suscetível à oxidação. Considerando a escassez de dados na literatura a respeito da oxidação secundária de gêneros alimentícios, o objetivo deste trabalho foi avaliar o teor de ácidos graxos oxidados totais de guaraná em pó e em bastão defumado de procedências, safras, modo de preparação e sistema de conservação diferentes. A determinação foi feita por meio de Cromatografia Líquida de Alta Eficiência (CLAE-UV). Os resultados das análises de oxidação das amostras em pó e em bastão, divergem entre si, em decorrência da safra, modo de preparação e sistema de conservação. Propomos novas investigações com frutos maduros selecionados e processamentos adequados para possibilitar a diminuição do estado oxidativo

Worldwide meta-analysis of the prevalence of Campylobacter in animal food products

The objective of this meta-analysis was to summarize available information on the prevalence of thermotolerant Campylobacter in different animal food products. A number of multilevel random-effect meta-analysis models were fitted to estimate mean prevalence of thermotolerant Campylobacter and to compare them among animal food products (cattle, pigs, broiler, hen, goat, sheep). The mean prevalence of Campylobacter spp. in animal food products was 29.6% (95% CI 27.6%–31%), and the mean prevalence of C. jejuni and C. coli were 19.3% and 9.7%, respectively. The prevalence of Campylobacter spp. was higher in products whose sources were broiler meat (p-estimate = 47.8%; 95% CI 44.9%–50.6%). C. jejuni was mainly observed in broiler meat where prevalence estimate (p-estimate) was 33.7% (95% CI 30.7%–36.8%). On the other hand, C. coli was observed in broiler meat (p-estimate = 14.1%; 95% CI 12.3%–16.1%) and sheep meat (p-estimate = 11.0%; 95% CI 3.6%–29.1%). The animal food products with the lowest prevalence of Campylobacter spp. were milk and dairy products (p-estimate = 3.5%; 95% CI 1.8%–6.5%), eggs (p-estimate = 4.0%; 95% CI 1.4%–10.7%), sausage (p-estimate = 9.4%; 95% CI 3.3%–24.0%), This meta-analysis concluding that C. jejuni is the most prevalent species worldwide and broiler meat is the main contamination source for human. The prevalence of Campylobacter species has public health importance and national authorities must monitor the situation in each country with the aim to establish the appropriate risk management measures.Fil: Zbrun, María Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Rossler, Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Romero Scharpen, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Soto, Lorena Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Berisvil, Ayelén Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Zimmermann, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; ArgentinaFil: Fusari, Marcia Lucia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; ArgentinaFil: Signorini Porchietto, Marcelo Lisandro. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública Veterinaria; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Frizzo, Laureano Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Ciencias Veterinarias del Litoral. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Instituto de Ciencias Veterinarias del Litoral; Argentin

Chemical characterisation and antioxidant activity of Spanish-style green olives of the Azerradj and Sigoise cultivars

9 Pa´ginas.-- 4 Tablas.-- 1 FiguraThe chemical composition and the antioxidant activity of two Algerian olive cultivars (Azerradj and Sigoise) elaborated as Spanish-style table olives were studied. The pH and the titratable acidity followed the same general pattern during the fermentation process for both cultivars but Sigoise reached higher titratable acidity and lower pH values. Both varieties exhibited a high total phenolic content of 5382.7and 6754.3mgGAE/100g and a total flavonoid of 424.6 and 568.5mgRE/100g for the raw fruit of Azerradj and Sigoise, respectively, but decreased a 55.2 - 66.26% after 120 days of fermentation. The alpha-tocopherol decreased along the elaboration process while the beta and gamma-tocopherols remained constant. The losses of polyphenols and tocopherols were well correlated with the dropping of DPPH antiradical and the ferrous chelating activity during the processing. The fatty acid content was less affected by the processing than the other components without significant changes. The results of this work revealed that Sigoise cultivar, the most used, showed better nutritional values and suitability to the Spanish-style processing than Azerradj variety. However, table olives from both varieties can still be considered as a functional food with high amounts of bioactive compounds involved in health benefits.The authors wish to thank the Algerian Ministry of Higher Education and Scientific Research for sponsoring this work. The authors are grateful to the staff of the KHODJA & CO Company, Seddouk (Bejaia, Algeria), for providing the samples.Peer reviewe

Revitalizing Collective Resources in Mountain Areas Through Community Engagement and Knowledge Cocreation

The ongoing global and large-scale changes in markets, demographics, and use of resources are impacting mountain peoples and regions. In mountain areas, resources have been governed through community-based systems for resource management for centuries, ensuring stewardship and local decision-making over the resources. Due to the importance of such systems to mountain societies, there is a need to understand local effects of global changes and reconfigure community-based resource management (CRM) to meet local needs while tackling global challenges. Changes include biodiversity loss and the climate crisis, as well as increasing social and economic disparities. Studies on the role of knowledge cocreation in the process of CRM innovation in response to ongoing changes in mountain social–ecological systems are missing. This study aimed to explore the reconfigurations that enable CRM to foster sustainable development and thriving communities. The study focused on an intervention promoting community entrepreneurship in community-based tourism for the revitalization of collective resources in 2 mountain communities in Northern Italy. We adopted a transdisciplinary approach and a research action methodology to codesign the interventions and research. Data from focus groups, a survey, participatory activities, interviews, and participant observation were collected and analyzed using a qualitative content analysis method. Results show that emerging reconfigurations in CRM include recognition of new values and uses of collective resources, inclusion of new stakeholders, and innovation of the organizational model, shifting the perspective from resource management to resource governance. The study recommends striking a balance between pushing innovation and increasing power imbalances. It is important to pay attention to the inclusivity of the process and to avoid excessive commodification of resources

Are elephants attracted by deforested areas in miombo woodlands?

International audienc

Towards bioinspired in vitro models of intestinal mucus

open9noIntestinal mucus is a biological structure that acts as a barrier between the external environment and the epithelium. It actively selects nutrient and drug intake, regulates the symbiosis with the intestinal microbiota and keeps the epithelium protected from the attack of pathogens. All these functions are closely connected to the chemical and structural complexity of this biological material, on which its viscoelastic and diffusive properties depend. Many models have been proposed to replicate these characteristics using glycoproteins in solution and possibly the addition of other mucus components, such as lipids and other proteins. In the field of mucus modelling, an overall view of the mucus as a material, having its own viscous, rheological and diffusive characteristics, has been undersized with respect to a pure biological-functional analysis. In this review, we propose a description of the mucus as a biomaterial, including a presentation of its chemical and structural complexity, and of its main viscoelastic-diffusive properties, in order to provide a synthesis of the characteristics necessary for the engineering of more advanced mucus models.openSardelli, Lorenzo; Pacheco, Daniela Peneda; Ziccarelli, Anna; Tunesi, Marta; Caspani, Omar; Fusari, Andrea; Briatico Vangosa, Francesco; Giordano, Carmen; Petrini, PaolaSardelli, Lorenzo; Pacheco, Daniela Peneda; Ziccarelli, Anna; Tunesi, Marta; Caspani, Omar; Fusari, Andrea; Briatico Vangosa, Francesco; Giordano, Carmen; Petrini, Paol