Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB1, respectively. AFB1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB1. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB1 can remain in the final product and may pose a risk to consumers.

Survey of Freshly Harvested Oat Grains from Southern Brazil Reveals High Incidence of Type B Trichothecenes and Associated Fusarium Species.

The current study investigated the fungal diversity in freshly harvested oat samples from the two largest production regions in Brazil, Paraná (PR) and Rio Grande do Sul (RS), focusing primarily on the Fusarium genus and the presence of type B trichothecenes. The majority of the isolates belonged to the Fusarium sambucinum species complex, and were identified as F. graminearum sensu stricto (s.s.), F. meridionale, and F. poae. In the RS region, F. poae was the most frequent fungus, while F. graminearum s.s. was the most frequent in the PR region. The F. graminearum s.s. isolates were 15-ADON genotype, while F. meridionale and F. poae were NIV genotype. Mycotoxin analysis revealed that 92% and 100% of the samples from PR and RS were contaminated with type B trichothecenes, respectively. Oat grains from PR were predominantly contaminated with DON, whereas NIV was predominant in oats from RS. Twenty-four percent of the samples were contaminated with DON at levels higher than Brazilian regulations. Co-contamination of DON, its derivatives, and NIV was observed in 84% and 57.7% of the samples from PR and RS, respectively. The results provide new information on Fusarium contamination in Brazilian oats, highlighting the importance of further studies on mycotoxins.

Sand as a solid support in ultrasound-assisted MSPD: A simple, green and low-cost method for multiresidue pesticide determination in fruits and vegetables.

Sand was studied as a solid support in ultrasound-assisted matrix solid-phase dispersion (UA-MSPD) for the extraction of different pesticide classes, including organophosphates, carbamates, triazoles and pyrethroids from fruits and vegetables, with determination by GC-MS and LC-MS/MS. The performance of sand was compared with that of different types of classic solid supports and alternative natural materials from renewable sources. The best results were obtained using 0.5 g sample, 1 g sand as a solid support, 20 mg activated charcoal and 5 mL ethyl acetate as elution solvent. Recoveries ranged from 55 to 140% with an RSD ≤ 20%. LOQs varied from 0.005 to 0.5 mg kg-1 for all analytes. Thiamethoxam, captan, chlorpyrifos, dimethoate and pyrimethanil were found in strawberry samples at concentrations from 0.01 to 0.06 mg kg-1. Acephate and tebuconazole were found in a tomato sample at concentrations of 0.45 and 0.30 mg kg-1, respectively. The method developed was efficient, simple, cheap, robust, and environmentally friendly.

Physical and chemical stability of ß-carotene nanoemulsions during storage and thermal process.

Nanotechnology has become an option for the encapsulation of compounds, such as carotenoids. However, for the incorporation in to food, it is necessary to develop nanometric systems that are stable under the different conditions to which the food is submitted during its production, transport, and storage. Thus, with the intent to develop a stable nanoemulsion formulation for food application, the physical and chemical stability of ß-carotene nanoemulsions after thermal treatments and storage under different conditions, were investigated in this work. The ß-carotene nanoemulsions were formulated with corn oil, by applying high-pressure homogenization, with an average size in the 300 nm range, which is within the appropriate scale for industrial preparations, such as foods and cosmetics. The nanoemulsion droplets had negative charge (more than -25 mV) and monodisperse profile. The sample were pasteurized, sterilized, and stored at 4, 25, and 37 °C in the presence and absence of light for up to 90 days. Following the heat treatments and storage, the nanoemulsions showed no evidence of physical destabilization, retaining 70-80% of the carotenoid after the pasteurization and sterilization processes, and 70% when stored at 4 °C without light, respectively. Overall, our findings provide new information about the physical and chemical stability of ß-carotene nanoemulsions during traditional thermal processes and environmental conditions.

Optimization of a laccase-mediator system with natural redox-mediating compounds for pesticide removal.

This study proposed the optimization of a laccase-mediator system to reduce pesticide levels (bentazone, carbofuran, diuron, clomazone, tebuconazole, and pyraclostrobin) on aqueous medium. Firstly, the mediator concentration of 1 mM was established (average removal of 36%). After that, seven redox-mediating compounds, namely, 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, caffeic acid, chlorogenic acid, p-coumaric acid, ferulic acid, gallic acid, protocatechuic acid, and vanillin, were compared regarding their removal efficiency. The highest removal (77%) was achieved with the laccase-vanillin system. After this screening, the optimization was carried out by a 22 full factorial design. Variables under study were the enzyme (laccase) activity and vanillin concentration. Maximum removal (53-85%) was achieved with 0.95 U/mL laccase and 1.8 mM vanillin. Pesticide removal in reaction media was fitted to the first-order kinetics equation with an average half-time life of 2.2 h. This is the first study of the use of this natural compound as a mediator in the degradation of the pesticides under investigation. The results of this study contribute, with alternative methods, to decrease pesticide levels since they are highly persistent in aqueous samples and, as a result, mitigate the environmental impact.

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae.

The solid-state fermentation (SSF) has been employed as a form making available a higher content of functional compounds from agroindustrial wastes. In this work, the effect of SSF with the Rhizopus oryzae fungus on the phenolic acid content of rice bran was studied. Phenolic extracts derived from rice bran and fermented rice bran were evaluated for their ability to reduce free radical 1,1-diphenyl-2-picrihidrazil (DPPH) and for the ability to inhibit the enzymes peroxidase and polyphenol oxidase. The phenolic compound content increased by more than two times with fermentation. A change in the content of phenolic acids was observed, with ferulic acid presenting the greatest increase with the fermentation, starting from 33µg/g in rice bran and reaching 765µg/g in the fermented bran. [corrected]. The phenolic extracts showed an inhibition potential for DPPH and for the peroxidase enzyme, however did not inhibit the polyphenol oxidase enzyme.

Evaluation of a modified QuEChERS extraction of multiple classes of pesticides from a rice paddy soil by LC-APCI-MS/MS.

A new method for the determination of clomazone, fipronil, tebuconazole, propiconazole, and azoxystrobin in samples of rice paddy soil is presented. The extraction of the pesticides from soil samples was performed by using a modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) method. Some extraction conditions such as salt addition, sample acidification, use of buffer, and cleanup step were evaluated. The optimized method dealt with a single extraction of the compounds under study with acidified acetonitrile, followed by the addition of MgSO(4) and NaCl prior to the final determination by liquid chromatography-atmospheric chemical pressure ionization-tandem mass spectrometry. Validation studies were carried out in soil samples. Recoveries of the spiked samples ranged between 70.3 and 120% with relative standard deviation lower than 18.2%. The limits of quantification were between 10 and 50 µg kg(-1). The method was applied to the analysis of real samples of soils where rice is cultivated.

Toxicity mechanisms of onion (Allium cepa) extracts and compounds in multidrug resistant erythroleukemic cell line.

Onion (Allium cepa) is being studied as a potential anticancer agent, but little is known regarding its effect in multidrug resistance (MDR) cells. In this work, the cytotoxicity of crude onion extract (OE) and fractioned extract (aqueous, methanolic and ethyl acetate), as well as some onion compounds (quercetin and propyl disulfide) were evaluated in Lucena MDR human erythroleukemic and its K562 parental cell line. The capacity of OE to induce apoptosis and/or necrosis in these cells, the possible participation of oxidative stress and DNA damage were also assessed. Similar sensitivities were obtained for both tumoral cells, however only OE caused significant effects in the cells. In K562 cells, a significant increase of apoptosis was verified while the Lucena cells experienced a significant increase of necrosis. An antioxidant capacity was verified for OE discarding oxidative damage. However, OE provoked similar significant DNA damage in both cell lines. Thus, the OE capacity to overcome the MDR phenotype suggests anti-MDR action of OE.

Toxicity mechanisms of onion (Allium cepa) extracts and compounds in multidrug resistant erythroleukemic cell line

Onion (Allium cepa) is being studied as a potential anticancer agent, but little is known regarding its effect in multidrug resistance (MDR) cells. In this work, the cytotoxicity of crude onion extract (OE) and fractioned extract (aqueous, methanolic and ethyl acetate), as well as some onion compounds (quercetin and propyl disulfide) were evaluated in Lucena MDR human erythroleukemic and its K562 parental cell line. The capacity of OE to induce apoptosis and/or necrosis in these cells, the possible participation of oxidative stress and DNA damage were also assessed. Similar sensitivities were obtained for both tumoral cells, however only OE caused significant effects in the cells. In K562 cells, a significant increase of apoptosis was verified while the Lucena cells experienced a significant increase of necrosis. An antioxidant capacity was verified for OE discarding oxidative damage. However, OE provoked similar significant DNA damage in both cell lines. Thus, the OE capacity to overcome the MDR phenotype suggests anti-MDR action of OE.

Perfil de ácidos graxos da pele e músculo de Balistes capriscus e Menticirrhus litoralis, pescados na região sul do Brasil / Fatty acids profile in muscle and skin of Balistes capriscus and Menticirrhus litoralis fished in southern region of Brazil

Neste trabalho foi determinado o perfil de ácidos graxos da pele e do músculo de duas espécies marinhas de pescados, Balistes capriscus e Menticirrhus littoralis, usadas pela população da região de Rio Grande no Rio Grande do Sul. Estes pescados foram selecionados pelos efeitos benéficos dos chás de suas peles para tratamento da asma brônquica. Os pescados foram coletados no mercado público e empresas de pescado da cidade e a pele e o músculo destes foram separados para o estudo. As frações lipídicas foram extraídas pelo método de Bligh e Dyer, esterificadas, identificadas e quantificadas por cromatografia gasosa. Os resultados revelaram que os ácidos graxos predominantes nas duas porções (músculo e pele)das espécies foram o ácido dihomo--linolênico (20:3n-6;DHA) e o ácido eicosapentaenóico (20:5n-3;EPA), estes representam juntos 21,3% e 39% nas duas porções do Balistes capriscus e 12,8% e 24,2%no Menticirrhus littoralis. Os ácidos graxos poliinsaturados representam de 54,6 a 67,6% dos lipídios totais em quase todas as porções, exceto na pele do Menticirrhus littoralis em que predominaram os ácidos graxos monoinsaturados. A relação dos ácidos graxos EPA e DHA apresentou valores sempre superiores a 2 no músculo e na pele dos pescados estudados.

Determinação de vitamina A em pescado: adaptação de metodologia / Vitamin A determination in fish: methodology adaptation

O objetivo deste trabalho foi extrair e determinar a vitamina A em músculo de pescado através de um método simples e confiável. A metodologia adaptada consistiu em determinar espectrofotometricamente palmitato de retinila extraído de lipídios de músculo de pescado pelo método de Bligh e Dyer (1959). No extrato lipídico aplicou-se uma técnica de limpeza empregando cromatografia de partição em minicoluna de alumina neutra, para separar a vitamina sem o emprego da saponificação, seguida de quantificação espectrofotométrica a 325 nm pela técnica de adições sucessivas. Para avaliação do potencial do método foram avaliados os coeficientes de variação (4 a 7 por cento) e a recuperação média (90,7 por cento). Estes dados de recuperação são promissores quando comparados a valores obtidos quando se empregou o método colorimétrico de Carr Price às amostras, contendo concentrações conhecidas de padrão, eliminando interferentes pelo método oficial (57 por cento) e pelo proposto (75 por cento). O método adaptado foi aplicado em amostra in natura, industrializada (enlatada) e processada termicamente (assada), mantendo suas características de repetibilidade e recuperação, a exceção de quando aplicado às amostras de pescado enlatado. A aplicação do método a amostras in natura de enchova (Pomatonus saltatrix) e de tainha (Mugil brasiliensis), porção comestível, resultou em níveis de 303 ER/100g (CV=5 por cento) e 214 ER/100G (CV=7 por cento) de vitamina A . Em enchova assada foi encontrado 255 ER/100(CV=4 por cento) de vitamina A

Propriedades físico-químicas das massas de pizza semiprontas e sua relaçäo com o desenvolvimento de bolores e leveduras / Physical-chemical properties of pre-made pizza dough and their relashionship with the development of molds and yeast

A indústria de panificaçäo apresentou na última década um aumento considerável no número de produtos disponíveis no comércio. A pizza ganhou preferência, entre tantos, pela sua facilidade de preparo e custo acessível. Este trabalho teve por objetivo estudar a composiçäo química e alguns indicadores de qualidade e sua relaçäo com a ocorrência de bolores e leveduras expressos como número de unidades formadoras de colônias em temperaturas de refrigeraçäo e ambiente. Os resultados mostraram que a temperatura de refrigeraçäo näo impediu o aumento das UFC, ao longo dos diferentes períodos de armazenamento. Os valores alcançados foram superiores aos estabelecidos pela legislaçäo nacional. Esta situaçäo sugere que as condiçöes sanitárias durante o processamento do produto, embalagem e armazenamento contribuíram para que as amostras näo chegassem ao final do prazo de validade adequadas para o consumo, mesmo sob refrigeraçäo. Os valores de pH e acidez acima dos recomendados para massas alimentícias (5,7 e 1,0mg NaOH.g-1 respectivamente) estäo fortemente correlacionados com os níveis de contaminaçäo encontrados ao longo do armazenamento (2,9x10.6 UFG.g-1). (AU)

Bakery industries have been developing and expanding the range of products offered for commercial sale. Pizzas are being well accepted, because they are cheap, easy to prepare and have a good nutritional value. The purpose of this study was to evaluate the chemical composition, quality indexes and their relation with colony-forming units (CFU) under refrigeration and room temperature. Results showed that the refrigeration temperature didnít influence the increase of molds and yeast contamination during storage periods. The level of these microorganisms contents was above maximum limits established by national legislation. This situation suggests that sanitary conditions, during the process, package and storage of the product contribute to the increase of contamination under or without refrigeration temperature. The values of pH and acid index (5,7 and 1,0 mg NaOH.g 1) were correlated with the contamination levels found during storage periods (2,9x106 CFU. g -1). (AU)