BORGUINI, R. G.

FREITAS, D. de G. C.

JANTALIA, C. P.

SANTOS, J. de O.

SIMAS, E. S.

TAKEITI, C. Y.

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302Food and environment  NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF MAIZE PRODUCED BY GREEN FERTILIZERS  Daniela De Grandi Castro Freitas1, Juliana de Oliveira Santos1, Epaminondas Silva Simas1, Cristina Yoshie Takeiti1, Renata Galhardo Borguini1, Claudia Pozzi Jantalia2  1Embrapa Food Technology, Av. das Américas 29501, Rio de Janeiro/RJ Brazil; 2Embrapa Agrobiology, Seropédica/RJ Brazil. E-mail: daniela.freitas@embrapa.br  This research proposes new technologies for the utilization of fertilizers focused on proper use of nutrients in order to bring benefits to the environment and production and safety of food. Thus, the aim of this study was to evaluate the quality of the maize grown under green fertilizers regarding the aspects of nutritional composition, mineral composition (heavy metals), rheological and sensory characterization. This study compared corn production under conventional and green fertilizers. The fertilizers evaluated were granulated with gypsum (F1), natural zeolite source rock (F2), potassium chloride (F3) and humic acid (F4). Two field experiments were conducted for planting hybrid maize at city of Seropédica, Brazil; being the second one a replanting of the treatments F2 and F3, also including a conventional urea (F5) and a control treatment without urea (F6). The harvested dried corn kernels were cleaned and ground into flour before their characterization. The nutritional characterization of maize indicated a rise in protein value (except for treatment F3) and total carotenoids content in maize produced with new fertilizers studied. There were no traces of the elements chromium, cobalt, molybdenum, lead and strontium in any of the maize flours analyzed. There were significant differences in the mineral profile of flour, highlighting the element selenium present only in flour obtained from conventional urea treatment (control). The result of sensory evaluation revealed no difference in the sensory characteristics of polenta (a typical Brazilian dish made with maize flour cooked with water and salt), except for the flour obtained from F4 maize, that was slightly different (p <0.05) when compared to control treatment (conventional urea trade). This difference can be attributed to the consistency of polenta, since higher starch retrogradation was observed characterizing the formation of firmer gel, further the higher acidity of this maize. The second experiment considered four repetitions of each treatment, F2, F3, F5 and no urea control (F6), by randomized planting area. There was an increase in relation to the control in the protein content of the flour obtained from maize produced with fertilizer F2, also observed in the previous experiment at the same locality. There were no traces of the elements cobalt, chromium, molybdenum and lead. In this experiment, the maize flour showed no levels of sodium and selenium present in its composition differently than those reported in previous experiment at the same locality. There was a significant reduction of the copper content and different rheological behavior of a common starch. The maize flour obtained with fertilizer F2 showed higher intensity of the yellow color than control. The results revealed as effect of green fertilizers the increase on proteins and carotenoids maize contents, their safety regarding to the absence of heavy metals and higher starch retrogradation values, besides of sensory change in the consistency of polenta made with maize from humic acid (F4) fertilizer. It was also observed in the tested conditions the highlight effect of using zeolite (F2) on quality of maize produced. Key words: fertilizers, zeolite, maize crops, food quality 303Food and environment  EFFECT OF CADMIUM ON PHYSIOLOGICAL CHARACTERISTICS AND GROWTH OF WHITE AND BLACK MUSTARD   Marina Putnik-Delić*, Ivana Maksimović, Rudolf Kastori  University of Novi Sad, Faculty of Agriculture, Trg D. Obradovica 8, 21000 Novi Sad, Serbia *putnikdelic@polj.uns.ac.rs  The presence of higher concentrations of heavy metals in the soil may impair plant metabolism, yield and quality. The main sources of contamination of agricultural soils with Cd are fertilizer impurities, the use of contaminated compost and sewage sludge and tyres of vehicles. Inadequate disposal of waste from households, municipalities and industries may increase even more concentration of Cd in the soil. Cadmium is very toxic for humans and animals and it enters food chain mainly through the food of plant origin. Therefore, it is important to reduce uptake and accumulation of Cd in eadible plants/plant parts, and also to define plant genotypes that are suitable for phytoremediation as this is the most appropriate way to reduce concentration of Cd in mildly contaminated soils. The ability of plants to tolerate excessive concentrations of heavy metals, including Cd, depends, among the other features, on their ability to synthesize sulfur containing compounds. Plants from the genus Brssica, some of which are important agricultural crops, are among them. Black and white mustard are grown mostly for seeds that are used as spices. Oil of black mustard has strong antibacterial activity and white mustard is also used as feed and green manure. Here, we studied the effect of continious presence of Cd on growth, dry weight, leaf area, transpiration and concentrations of chloroplast pigments in white mustard (Brassica alba L.) and black mustard (Brassica nigra L.). Before sowing, seeds were kept for 24 h in deionized water (control), 10 or 50 µmol CdCl2 dm-3 deionized water. After germination, seedlings were planted in pots containing ½ strength Hoagland nutrient solution (control) to which was added CdCl2 to final concentration of 10 or 50 µmol CdCl2. Plants were grown for 30 days. The presence of 50 µmol dm-3 Cd had very strong influence on growth, water content, photosynthetic pigments contents and ratios, free proline concentration and nitrate metabolism in black and white mustard. In the context of our previous results, obtained with the other species, of Brassicaceae (rapeseed, turnip and camelina) measured parameters in mustard plants changed the least in the presence of Cd. Therefore, black and white mustard used in this study may be considered for further research in terms of use in the phytoremediation of soils that are contaminated with low to moderate concentrations of Cd. In addition, if mustard plants (especially black mustard) are produced with the aim to use vegetative parts as mustard greens (salad, cooked, boiled or drained) or as feed, care should be taken about possible presence of Cd which might deteriorate quality of this biomass. Acknowledgement: We thank Ministry of Education, Science and Technological Development of the Republic of Serbia for financial support (TR 31016 and 31036). 

Nutritional, physical and sensory characteristics of maize produced by green fertilizers.

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/962034/1/2013015.pdf

Nutritional, physical and sensory characteristics of maize produced by green fertilizers.

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