EVALUATION OF THE CHEMICAL COMPOSITION AND ALLELOPATHIC POTENTIAL OF ESSENTIAL OILS FROM THREE SPECIES OF ASTERECEAE AGAINST SEED GERMINATION AND SEEDLING VIGOR OF LETTUCE

The allelopathic properties of the essential oils have been exploited because they are biodegradable natural compounds that can be used in combination or as prototypes for new bioherbicides. The objectives of this study were to chemically characterize the essential oils from B. dracunculifolia, C. bonariesis and T. diversifolia and to evaluate their allelopathic potential. The essential oils were extracted by hydrodistillation and their chemical compositions were determined by GC-MS. Allelopathic activities were determined by methods that evaluate the effects of volatile compounds and direct contact of those compounds on the seed germination and seedling vigor of lettuce. The principal constituents of the essential oil from B. dracunculifolia were limonene, trans-nerolidol and β-pinene; those in the oil from C. bonariesis were limonene, trans-β-ocimene and cis-verbenol (4.4%); and those in the oil from T. diversifolia were β-pinene, α-pinene and limonene. Minor differences in the germination and vigor of lettuce seedlings were observed when they were exposed to the volatile essential oils from the leaves of the three species of the Asteraceae family. However, upon direct contact with these oils, those of C. bonariesis presented the greatest allelopathic potential, which was attributed to its higher content of oxygenated monoterpenes

COMPARAÇÃO DO PERFIL FÍSICO-QUÍMICO DE CACHAÇAS ENVELHECIDAS EM TONÉIS DE CARVALHO (QUERCUS SP) E AMBURANA (AMBURANA CEARENSIS)

A cachaça, tradicional e popular bebida brasileira, é o destilado mais consumido em nosso país. O conhecimento de sua composição química é importante, visto que os estudos dos compostos potencialmente tóxicos têm sido um fator determinante no controle de qualidade. O hábito do envelhecimento está se tornando uma prática comum entre os produtores que buscam agregar valores ao seu produto. Madeiras nativas vêm sendo usadas para o envelhecimento, substituindo a tradicional madeira de carvalho. O presente trabalho objetivou realizar um acompanhamento periódico da qualidade físico-química, quanto aos teores de grau alcoólico, acidez volátil, ésteres, aldeídos, álcoois superiores, furfural, metanol e cobre da cachaça no processo de produção e no envelhecimento em tonéis de carvalho (Quercus sp) e amburana (Amburana cearensis). A bebida foi produzida em um alambique artesanal, situado no sul do Estado de Minas Gerais. As análises físico-químicas foram realizadas de acordo com as especificações estabelecidas pelo Ministério de Agricultura, Pecuária e Abastecimento (MAPA). Pelos resultados, foi possível observar que as médias das frações do destilado em estudo apresentaram resultados diferenciados quanto à composição química e mantiveram essa diferença ao longo do período de envelhecimento da cachaça em ambos os tonéis de madeira em estudo.AbstractCachaça, traditional and popular Brazilian spirit, it is the distilled more consumed in our country. The knowledge of its chemical composition is important, considering that studies of potentially toxic compounds have been a determinant factor in quality control. The habit of aging is becoming a common practice among producers to add value to their product. Native woods have been used for aging, replacing the traditional oak wood. The aim of the present study was to realize a periodic monitoring of physico chemical, for the levels of alcohol content, volatile acid, esters, aldehydes, higher alcohols, furfural, methanol and copper in the cachaça production process and aging in oak barrels (Quercus sp ) and amburana (Amburana cearensis) . The beverage was produced in an artisan distillery, located in Southern Minas Gerais State. The physicochemical analysis were performed according to the specifications established by the Ministry of Agriculture, Livestock and Food Supply (MAPA). According to the results, the mean fractions of the distilled samples showed different results regarding the chemical composition and this difference remained during the period of aging cachaça in both barrels studied

AVALIAÇÃO DOS PADRÕES DE IDENTIDADE E DE QUALIDADE DE AGUARDENTES DE FRUTAS

A produção de aguardentes de frutas pode ser dividida em diferentes etapas, similares à produção da cachaça. As características marcantes nestas aguardentes são o sabor e o aroma típicos de cada fruta. Durante o processo de fabricação destas bebidas, ocorrem diversas reações químicas que proporcionam a incorporação de grande variedade de compostos a essa, sendo responsáveis junto a todo o processo pela qualidade da bebida. Dentre estes compostos, citam-se os fenólicos, que atuam como antioxidantes, combatendo os radicais livres, evitando diferentes doenças, sendo benéficos para saúde. Na produção de aguardente, alguns contaminantes podem ser formados. Entre estes se cita o carbamato de etila (CE), que vem sendo amplamente estudado devido aos seus efeitos tóxicos e carcinogênico. Este trabalho teve como objetivos avaliar a qualidade físico-química e determinar a composição fenólica total, a atividade antioxidante e a concentração de CE de três aguardentes de frutas. Constatou-se que os parâmetros físico-químicos analisados e o CE estavam dentro dos limites estabelecidos pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA), e que cada bebida analisada apresentava teores de compostos fenólicos baixos em relação aos teores encontrados para as frutas quando comparados com dados da literatura.AbstractThe production of fruit spirits can be divided into different stages, similar to that of the production of cachaça. The striking features of these spirits is the taste and the aroma typical of each fruit. Various chemical reactions occur during the process of manufacture of beverages that provide for the incorporation od a wide variety of compounds. These compounds are responsible for the quality of the beverage, together with the production process. These compounds include the phenolic substances, which act as antioxidants by eliminating free radicals, prevent different diseases, and are beneficial to health. Some contaminants can be formed In the production of spirits, including ethyl carbamate (CE), which has been widely studied for its toxic and carcinogenic effects. This study aimed to evaluate the physical- chemical quality and determine the total phenol content, the antioxidant activity and the concentration of CE in three fruit spirits. The physical-chemical parameters and the EC concentrations were within the limits established by the Ministry of Agriculture, Livestock and Supply (MAPA). Each drink analyzed contained low levels of phenolic compounds in relation to the levels found in the fruits when compared with literature data

CORRELAÇÃO ENTRE EXTRATO SECO TOTAL, COMPOSIÇÃO FENÓLICA TOTAL E INTENSIDADE DE COR DE CACHAÇAS ENVELHECIDAS EM TONÉIS DE CARVALHO (QUERCUS SP) E AMBURANA (AMBURANA CEARENSIS) EM UM PERÍODO DE 12 MESES

O envelhecimento é a última etapa do processo de produção de cachaça, não sendo obrigatória sua realização. É uma etapa importante na fabricação da cachaça, que possibilita ao produtor agregar valor em sua bebida. Durante o processo de envelhecimento, ocorrem tanto a extração de componentes da madeira pela cachaça, contribuindo para o desenvolvimento de uma cor diferenciada, como também o contato com o oxigênio atmosférico que entra pelos poros da madeira, favorecendo reações de oxidação dos componentes presentes na cachaça, conferindo à bebida características sensoriais extremamente distintas. Assim, os objetivos deste trabalho foram determinar e quantificar extrato seco total, composição fenólica total e intensidade de cor de cachaças envelhecidas em tonéis de carvalho e amburana em um período de 12 meses e averiguar possível correlação linear destes parâmetros analisados. De acordo com os resultados de extrato seco, composição fenólica total e intensidade de cor, constatou-se uma correlação linear positiva satisfatória entre eles em ambas as madeiras. As variações ocorridas no aumento de um dos parâmetros acarretam um aumento em outro ao longo do envelhecimento da bebida.AbstractAging is the last stage of cachaça production process, not being required its achievement. It is an important step in the cachaça manufacture that allows the producers to add value in their product. During the aging process, occurs wood components extraction by the cachaça, which contributes to the development of a different color, as well allows contact with atmospheric oxygen which enters by wood pores, promoting the cachaça components oxidation and conferring to the beverage extremely differentiated sensory characteristics. This work aimed to determine and quantify total solids, phenolic composition and color intensity of cachaça aged in oak and amburana barrels in a 12 month period and also investigate a possible linear correlation of these analyzed parameters. According to the results of total solids, phenolic composition and color intensity, a satisfactory positive linear correlation was found among them in both woods. The variations in the increase of a parameter lead to the increase of another parameter during the beverage aging period

Global burden of 369 diseases and injuries in 204 countries and territories, 1990–2019: a systematic analysis for the Global Burden of Disease Study 2019

Background: In an era of shifting global agendas and expanded emphasis on non-communicable diseases and injuries along with communicable diseases, sound evidence on trends by cause at the national level is essential. The Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) provides a systematic scientific assessment of published, publicly available, and contributed data on incidence, prevalence, and mortality for a mutually exclusive and collectively exhaustive list of diseases and injuries. Methods: GBD estimates incidence, prevalence, mortality, years of life lost (YLLs), years lived with disability (YLDs), and disability-adjusted life-years (DALYs) due to 369 diseases and injuries, for two sexes, and for 204 countries and territories. Input data were extracted from censuses, household surveys, civil registration and vital statistics, disease registries, health service use, air pollution monitors, satellite imaging, disease notifications, and other sources. Cause-specific death rates and cause fractions were calculated using the Cause of Death Ensemble model and spatiotemporal Gaussian process regression. Cause-specific deaths were adjusted to match the total all-cause deaths calculated as part of the GBD population, fertility, and mortality estimates. Deaths were multiplied by standard life expectancy at each age to calculate YLLs. A Bayesian meta-regression modelling tool, DisMod-MR 2.1, was used to ensure consistency between incidence, prevalence, remission, excess mortality, and cause-specific mortality for most causes. Prevalence estimates were multiplied by disability weights for mutually exclusive sequelae of diseases and injuries to calculate YLDs. We considered results in the context of the Socio-demographic Index (SDI), a composite indicator of income per capita, years of schooling, and fertility rate in females younger than 25 years. Uncertainty intervals (UIs) were generated for every metric using the 25th and 975th ordered 1000 draw values of the posterior distribution. Findings: Global health has steadily improved over the past 30 years as measured by age-standardised DALY rates. After taking into account population growth and ageing, the absolute number of DALYs has remained stable. Since 2010, the pace of decline in global age-standardised DALY rates has accelerated in age groups younger than 50 years compared with the 1990–2010 time period, with the greatest annualised rate of decline occurring in the 0–9-year age group. Six infectious diseases were among the top ten causes of DALYs in children younger than 10 years in 2019: lower respiratory infections (ranked second), diarrhoeal diseases (third), malaria (fifth), meningitis (sixth), whooping cough (ninth), and sexually transmitted infections (which, in this age group, is fully accounted for by congenital syphilis; ranked tenth). In adolescents aged 10–24 years, three injury causes were among the top causes of DALYs: road injuries (ranked first), self-harm (third), and interpersonal violence (fifth). Five of the causes that were in the top ten for ages 10–24 years were also in the top ten in the 25–49-year age group: road injuries (ranked first), HIV/AIDS (second), low back pain (fourth), headache disorders (fifth), and depressive disorders (sixth). In 2019, ischaemic heart disease and stroke were the top-ranked causes of DALYs in both the 50–74-year and 75-years-and-older age groups. Since 1990, there has been a marked shift towards a greater proportion of burden due to YLDs from non-communicable diseases and injuries. In 2019, there were 11 countries where non-communicable disease and injury YLDs constituted more than half of all disease burden. Decreases in age-standardised DALY rates have accelerated over the past decade in countries at the lower end of the SDI range, while improvements have started to stagnate or even reverse in countries with higher SDI. Interpretation: As disability becomes an increasingly large component of disease burden and a larger component of health expenditure, greater research and developm nt investment is needed to identify new, more effective intervention strategies. With a rapidly ageing global population, the demands on health services to deal with disabling outcomes, which increase with age, will require policy makers to anticipate these changes. The mix of universal and more geographically specific influences on health reinforces the need for regular reporting on population health in detail and by underlying cause to help decision makers to identify success stories of disease control to emulate, as well as opportunities to improve. Funding: Bill & Melinda Gates Foundation. © 2020 The Author(s). Published by Elsevier Ltd. This is an Open Access article under the CC BY 4.0 licens

Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter

Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process

Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter Alterações físico-químicas e sensoriais de cachaças envelhecidas submetidas à filtragem com carvão ativado

Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process.A cachaça é uma bebida considerada símbolo nacional, sendo produzida por grandes produtores e por cerca de 30 mil pequenos e médios produtores de alambiques artesanais espalhados por todo o País. O cobre oriundo dos destiladores dos alambiques artesanais pode tornar-se um grande problema, pois esse metal, em grandes concentrações na bebida, acarreta sérios problemas à saúde humana. Desta forma, objetivou-se estudar a influência da filtragem em carvão utilizado nos filtros comerciais sobre as características físico-químicas e sensoriais de aguardentes de cana envelhecidas. Realizaram-se as análises de cobre, extrato seco, grau alcoólico, álcoois superiores, acidez volátil, aldeídos, ésteres, furfural e metanol. A avaliação sensorial foi realizada com equipe de provadores selecionados e treinados, os quais analisaram a intensidade da cor amarela, sabor e aroma de madeira e sabor e aroma alcoólico das cachaças antes e após a filtragem. Os testes sensoriais foram realizados por meio de escala de intensidade, não estruturada e de 9 cm. Observou-se uma redução em todos os compostos físico-químicos analisados, exceto ésteres, que aumentaram nas cachaças após a filtragem. Provavelmente este aumento ocorreu devido à esterificação dos álcoois e ácidos presentes. De acordo com os resultados sensoriais obtidos, observou-se redução na intensidade das características cor amarela, aroma e sabor de madeira, principais características adquiridas no processo de envelhecimento

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

ABSTRACT There has been a growing demand for products from organic agriculture for the food market. Brazil leads the production of sugarcane spirits and produces about 1.6 billion liters/year. New technologies have been sought throughout the supply chain to improve production, and organic raw material has been used in the production of sugar cane for the production of beverages. This study aimed to define the physicochemical and chromatographic profiles of eleven organic sugarcane spirits samples from various Brazilian states. The secondary components and contaminants were identified and quantified through physicochemical analyses, HPLC and gas chromatography (GC). A significant percentage of the organic sugarcane spirits samples contained concentrations of components that were above the limits required by the Ministry of Agriculture, Livestock and Provisioning (MAPA), specifically the esters (18.20%), copper and dry extract (9.10%). This contamination is caused by bad conditions employed during the production process, which are not in compliance with the good manufacturing practices determined and legislated by Brazilian law

Removal of copper in cachaças using clays

Increased production and cachaça consumption has stimulated research regarding its quality. It is known that copper can be harmful to human health when it is in concentrated form in the beverage and is ingested in large amounts. Thus, there is a great concern among researchers and producers about the use of adsorbent substances for the removal of excess copper. The kinetic parameters and the adsorption isotherms for copper on kaolinite were studied to evaluate the physical-chemical quality of the cachaça before and after adsorption. K01, K03 and K04 kaolinites presented a maximum adsorption capacity of 97, 95 and 90%, respectively. The kinetic rates followed the pseudo-first-order model, and the adsorption isotherm was best adjusted to the Freundlich model. All the parameters of the control samples were within the limits required by law, except for the aldehydes and copper. After adsorption with clay, the values for some of the parameters were lower and those of others were not significantly different. It was possible to describe 87% of the data with the first and second principal components of the multivariate analysis, and all the samples were different from the control for the parameters analyzed. Thus, these clays can be used for the removal of copper from cachaça, but further studies are necessary