Determination of AalfaC and other pyrolitic heterocyclic amines incooked meat by HPLC/FLD using extraction by SPME

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Reduction of Heterocyclic Aromatic Amines formation in pan-friedmeat by red wine and pilson beer

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Heterocyclic Aromatic Amines in Muscle Foods Relevance, Occurence and Mitigation

Tese de doutoramento em Ciências do Consumo Alimentar e Nutrição apresentada à Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, sob orientação de Professora Doutora Olívia Maria de Castro Pinho (Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto) e coorientação de Professora Dr.ª Isabel Maria Pinto Leite Viegas Oliveira Ferreira (Faculdade de Farmácia Universidade do Porto).Resumo da tese: As aminas aromáticas heterocíclicas (HAs) são consideradas um fator de risco para o desenvolvimento de cancro. A capacidade de formação das HAs em carnes e pescado cozinhados pelos métodos culinários habituais (fritos, assados, grelhados na frigideira, no carvão ou em dispositivo elétrico), mesmo em quantidades muito pequenas (ppb), implicam uma frequente exposição pela população em geral. Nos últimos 30 anos, realizaram-se inúmeros estudos visando a minimização do risco para a saúde associado às HAs. Contudo, as três principais áreas de estudo das Has ainda são um desafio: a formação em alimentos, as estratégias de inibição da formação, e a procura de compostos quimiopreventivos. Além disso, vários investigadores têm realçado a necessidade do estudo de outros carcinogénios que ocorram em simultâneo com as HAs, como os hidrocarbonetos policíclicos aromáticos (PAHs). A presença de HAs e PAHs foi avaliada em carnes (bife e frango) e pescado (salmão e sardinha) cozinhados de diferentes formas, refletindo as práticas portuguesas. O conteúdo em HAs nas amostras foi determinado usando um método de referência, que consiste em extração e purificação por extração em fase sólida (SPE) e separação e deteção por cromatografia líquida de alta eficiência acoplada a sistemas de deteção por díodos e fluorescência (HPLC-DAD/FLD). Os PAHs foram analisados através de uma metodologia determinada na presente dissertação, que consiste também em extração e purificação por SPE e separação e deteção por HPLC-FLD. Relativamente à formação de HAs nas amostras analisadas, em geral, a HA mais abundante foi o PhlP (1,45-33,8 ng/g), seguido de AªC (1-19 ng/g) e MelQx (não detectado-9,07ng/g). A formação das HAs IQ, 4,8-DiMelQx, MeAªC, Trp-P-1, Trp-P-2 e Glu-P-1 verificou-se em algumas amostras em função do tipo de músculo ou método culinário.(...)/ Thesis abstract: Heterocyclic aromatic amines (HAs) are considered a dietary risk factor for human cancer. Their capability of formation on muscle foods during ordinary cooking practices (grilling, broiling, barbecuing, roasting, frying, pan-frying), even at low parts-per-billion (ppb), implies frequent exposure by the general public. Over the past 30 years, numerous studies have been stimulated aiming to alleviate human health risk associated with HAs. The three main areas are still a challenge: their occurrence in foods, the strategies to inhibit their formation, and the search for chemopreventive agents. Furthermore, several researchers highlighted an urgent need of studying HAs and other concomitant mutagens at the same tíme, as polycyclic aromatic hydrocarbons (PAHs). The occurrence of HAs and PAHs in different cooked muscle foods (beef, salmon, and sardines) and different cooking procedure (barbecuing, grilling and pan-frying) on Portuguese household cooking procedures were evaluated. The samples were analyzed for HAs contents usíng a reference method, which consists in solid-phase extraction (SPE) and high-performance liquid chromatography-diode array detection/ fluorescente detection (HPLC-DAD/FLD). To PAHs a similar methodology was ascertained, which also consists in SPE and separation and detection by HPLC-FLD. Concerming the HAs formation im analyzed samples, in general the most abundant HA was PhIP (1,45-33,8 ng/g) followed by AaC (1-19 ng/g) and MelQx (not detected-9,07ng/g). The HAs, IQ, 4,8-DiMelQx, MeAaC, Trp-P-1, Trp-p-2 ND glu-p-1 were also formed in some muscle foods and cooking procedures with relative significance.(...

Confort térmico en aulas escolares del trópico, a partir de la aplicación de estrategias de diseño bioclimáticas pasivas

El presente trabajo tiene por objetivo evaluar el confort térmico alcanzado en un aula típica de escuela localizada en Cali, Colombia, a partir de la aplicación de estrategias bioclimáticas pasivas. La escuela fue construida siguiendo los parámetros establecidos en la Norma Técnica Colombiana (NTC) 4595. Se pretende determinar su pertinencia como documento normativo que regula el diseño y la construcción de los establecimientos educativos del país. La metodología desarrolla: i. modelos de simulación térmica del aula prototípica en EnergyPlus 8.7, tanto en el estado de base como luego de la aplicación de 15 estrategias de diseño; y, ii. La evaluación del confort térmico alcanzado a partir de aplicar dichas estrategias bajo el modelo de confort adaptativo (ASHRAE55). Se pudo concluir que todas las estrategias resultaron dentro del rango de confort, sin embargo, se identifican algunas estrategias que se podrían incluir y otras modificar, con el fin de conseguir un mejor desempeño térmico.The purpose of this paper is to carry out an evaluation of thermal comfort in a classroom in Cali, Colombia, based on the application of passive bioclimatic strategies. The school was built following the parameters of the Colombian Technical Standard (NTC) 4595. And determine the relevance as a normative document that regulates the design and construction of educational establishments in the country. The methodology develops: i. Thermal simulation models of the prototypical classroom in the EnergyPlus 8.7, in the basic state, and after the application of 15 design strategies; and, ii. The evaluation of thermal comfort under adaptive model (ASHRAE 55), after applying these strategies. It was concluded that all the strategies were within the comfort range, however, some strategies that could be included and others modified were identified, in order to achieve a better thermal performance.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Heterocyclic aromatic amines formation in grilled fatty fish

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Influence of green tea marinades on the formation of heterocyclic aromatic amines and flavour of pan-fried beef

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Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts

Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer

Evolution of phenolic and anthocyanins in port wine

Straw Will. David Buxton, Le Rock : star-système et société de consommation, 1985. In: Communication. Information Médias Théories, volume 8 n°2, Août-septembre 1986. La musique populaire. pp. 190-192