Determinação e verificação de como a gordura trans é notificada nos rótulos de alimentos, em especial naqueles expressos “0% gordura trans”

Resumo Neste trabalho, foram analisadas 251 amostras de alimentos quanto aos teores de gordura total, ácidos graxos TRANS, saturados, monoinsaturados e poli-insaturados de produtos amplamente consumidos pela população, principalmente aqueles com alegação “zero TRANS”. De acordo com a Resolução RDC 360/2003 da ANVISA, é obrigatória a declaração dos níveis de ácidos graxos TRANS na rotulagem dos alimentos embalados quando os teores forem superiores a 0,2 g na porção do alimento. Produtos com valores inferiores a 0,2 g podem ser notificados na rotulagem como “zero TRANS”. O objetivo deste estudo foi avaliar a quantidade de gorduras saturadas e TRANS em diversos grupos de alimentos industrializados, e a adequação, frente à legislação brasileira, da declaração dessas gorduras nos respectivos rótulos. Para as análises, foram utilizados os métodos oficiais de análise de gorduras AOAC 996.01 (modificado) e de ésteres metílicos de ácidos graxos AOAC 996.06. Conforme os resultados obtidos, alguns produtos apresentaram, em 100 g, teores de ácidos graxos TRANS superiores aos recomendados para ingestão total diária em diversos países (2 g/dia). Vários produtos estão conforme a legislação (0,2 g de gordura TRANS por porção), o que não implica necessariamente em zero absoluto, dando a falsa ideia ao consumidor de não estar ingerindo gordura TRANS, independentemente da quantidade consumida. Em apenas 12 amostras, não se detectou gordura TRANS em 100 g de produto analisado. Ressalte-se, ainda, que, muitas vezes, a quantidade consumida é maior do que a porção sugerida, acarretando uma ingestão significativa de ácidos graxos TRANS. Os resultados obtidos nesta avaliação oferecem subsídios para modificações na legislação em vigor, exigindo a declaração de ácidos graxos TRANS na rotulagem

Chemical profile, toxicity, anti-acetylcholinesterase and antimicrobial activity of essential oil from hyptis dilatata leaves

The aim of this study was to evaluate the influence of seasonality on the chemical composition of the essential oil from Hyptis dilatata leaves, to perform biological activity assays such as antimicrobial, inhibition of acetylcholinesterase enzyme and to evaluate the toxicity of the essential oil using Artemia salina as indicator on the test. Hyptis dilatata leaves were collected in rainy and dry seasons, in the morning, in the afternoon and in the evening. It was extracted by hydrodistillation using the extractor of Clevenger condenser double Spell model. The essential oil analysis resulted in 22 chemical components. The major constituents of the dry and rainy periods were a-pinene (18.7% in the night and 12.9% in the afternoon), 3-carene (26.5% and 19.9% in the night), fenchone (43% and 33.7% in the morning) and ß-caryophyllene 9.1% in the afternoon and 6.1% in the morning. The essential oil in vitro inhibited the acetylcholinesterase enzyme in 99.9% in the afternoon (rainy period) and 96.4% in the morning (dry period). Between the dry and rainy seasons, the lowest LC50 microbial activity in vitro was obtained for leaves collected during rainy season, in the morning period tested against the bacterium Staphylococcus aureus (LC50 78.1 mg mL-1). The cytotoxic activity of the essential oil of H. dilatata on Artemia salina showed LC50 results below 100 µg mL-1 and in the afternoon during the rainy period and at night in the dry period the results are above this value. Therefore, the chemical characterization and biological activities tests of essential oils showed promising results in the search for new active substances and the development of bioproducts of vegetable origin. Copyright © 2018, AIDIC Servizi S.r.l

Influência da estocagem na composição química de fenos de estilosantes para alimentação equina

During dry seasons, equines are traditionally fed hay. However, if not prepared under favorable climatic conditions and if not properly stored, hay does not preserve its nutritional value. The aim of this research was to evaluate the chemical composition in Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, used to feed equines over 225 days of storage. Treatments consisted of Stylosanthes guianensis cv. Mineirão and Estilosantes Campo Grande hay varieties, assessed at six moments of storage: 0, 45, 90, 135, 180, and 225 days. The experiment followed a completely randomized split-plot design. In the comparison between varieties, differences (P0.05) over the 225 days of storage. The storage period had little impact on the nutritional quality of the assessed hays. The Stylosanthes guianensis cv. Mineirão and, mainly, Estilosantes Campo Grande hay varieties have potential to be used in equine diet.Durante a época seca, equinos são tradicionalmente alimentados com feno, entretanto, se não forem preparados em condições climáticas favoráveis e bem estocados, não preservam seu valor nutricional. O objetivo desse trabalho foi avaliar a influência do período de estocagem na composição bromatológica e concentração de betacaroteno dos fenos de Stylosanthes guianenses cv. Mineirão e Estilosantes Campo Grande durante 225 dias de armazenamento. Os tratamentos consistiram dos fenos de Stylosanthes guianenses cv. Mineirão e Estilosantes Campo Grande, avaliados em seis tempos de armazenamento: 0, 45, 90, 135, 180 e 225 dias. O delineamento experimental foi inteiramente ao acaso com arranjo em parcelas subdivididas. No comparativo entre as duas variedades, houve diferença (p0,05) ao longo dos 225 dias de armazenamento. O período de armazenamento não afetou a qualidade nutricional dos fenos avaliados. As variedades dos fenos de Stylosanthes guianenses cv. Mineirão e, principalmente, Estilosantes Campo Grande têm potencial para serem usadas na dieta de equinos

Retinol and mineral status in grazing foals during the dry season

ABSTRACT The objective of this study was to examine serum retinol and some mineral (zinc, iron, calcium, phosphorus, magnesium, and copper) levels in seven Mangalarga Marchador colts aged 329.48 days, reared on pasture in the city of Montes Claros, MG, Brazil, during the dry season. Equines were evaluated for four periods of 45 days during the total study period of five months. The foals had access to Panicum maximum cv. Tanzania pasture, while water and mineral salt lick were provided ad libitum. Blood samples were taken to determine serum retinol and levels of minerals, along with pasture samples to quantify beta-carotene in the grass. The results indicated that retinol levels varied (2.87 to 1.97 µg/dL) and remained below the standard levels. The levels of zinc, iron, calcium, and phosphorus did not vary significantly with average values of 36.79 µg/dL, 77.32 µg/dL, 10.33 mg/dL, and 9.99 mg/dL, respectively. However, zinc and calcium remained below standard concentrations of 60-120 µg/dL and 10.8-13.5 mg/dL, respectively, since the beginning of the study. On the other hand, copper and magnesium levels decreased over time (97.76 to 77.56 mg/dL and 2.86 to 2.21 µg/dL, respectively), but showed normal levels for horses during the research. Beta-carotene in grass showed a downward trend over time from 38.53 to 0.09 mg/kg of dry matter. The results also indicated a significant relationship between serum retinol and serum copper levels. Vitamin A supplementation is necessary whenever foals are fed pastures during the dry season

Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers.

We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaíba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh-like quality appeal of sheep burgers