RESUMO
In this study, we comprehensively investigated the degradation of industrial trinitrotoluene (TNT), focusing on the effects of aging and direct contact with steel surfaces, mirroring real-world usage conditions. While practical knowledge exists regarding this degradation, the existing literature lacks in-depth insights into the underlying processes. To address this gap, we conducted experiments using small steel samples, representative of military ammunition casings, which were coated with TNT and subjected to 30 days of heating at 75 °C under vacuum conditions. A subset of these samples was coated with a protective red alkyd paint. After the aging process, the TNT was carefully removed from the metal surfaces and subjected to a comprehensive analysis encompassing scanning electron microscopy, Fourier-transform infrared spectroscopy, and gas chromatography-mass spectrometry. Our results reveal a remarkable preservation of the chemical integrity of industrial TNT, even in the presence of thermal stress and direct steel contact. Although superficial changes were observed in the TNT's appearance, all analytical data consistently demonstrated the maintenance of its chemical composition. Notably, the sole change in composition was attributed to the presence of degradation products associated with the alkyd paint coating, rather than intrinsic TNT degradation. These findings underscore the negligible impact of degradation processes on TNT in scenarios involving the solid-phase thermal stress of TNT in direct contact with metal, significantly enhancing our understanding of TNT safety when packaged within steel artifacts-a common context in military ammunition.
RESUMO
Buriti (Mauritia flexuosa L.), a typical fruit from the Northeast and Center-West Amazon of Brazil, is used in many regional dishes. It is considered an excellent source of carotenoids that are A vitamin precursors, showing a majority of -carotene. It also presents ascorbic acid and sugar contents. Many studies have indicated that the lack of A vitamin is the main cause of night blindness and xerophthalmia. Also, ascorbic acid deficiency may cause scorbutic disease. The use of food irradiation is growing and represents an economic benefit to agriculture through the reduction of post-harvesting losses while maintaining food nutritional quality. In this study, Buriti in natura was treated with gamma irradiation with doses of 0.5 kGy and 1.0 kGy. The objective was to evaluate the irradiation effects on total carotenoids, ascorbic acid and sugars concentrations of Buriti. The fruit was evaluated through the total carotenoids analysis, by spectrophotometry, and the carotenoids ( and -carotene and lutein), ascorbic acid and sugars were determined by High Performance Liquid Chromatography (HPLC). The results showed that buriti is an excellent source of total carotenoids (44600 g/100g). The irradiation of buriti with the dose of 0.5 kGy did not significantly change carotenoids and sugars contents. However, there was a reduction of ascorbic acid concentration with an increase of the dose, which may have been caused by irradiation or by intrinsic and extrinsic factors that alter ascorbic acid stability in food, converting ascorbic to dehydroascorbic acid, while keeping the C vitamin active form.
Buriti do Brejo (Mauritia flexuosa L.) é um típico fruto da Amazônia, Nordeste e Centro-Oeste brasileiro, muito utilizado na culinária para produção de sucos, doces e vinhos. É considerado uma excelente fonte de carotenóides precursores da vitamina A, apresentando maior concentração de -caroteno. Além dos carotenóides também encontramos ácido ascórbico e açúcares. O ácido ascórbico administrado em quantidades suficientes pode prevenir os sinais clínicos de deficiência conhecida como escorbuto. O emprego da radiação ionizante gama tem mostrado um potencial efeito na redução de perdas pós-colheita, mantendo a qualidade nutricional dos alimentos. O presente trabalho teve como objetivo avaliar os efeitos da radiação gama, nas doses de 0,5 kGy e 1,0 kGy, na concentração de carotenóides totais, ácido ascórbico e açúcares do buriti. A determinação dos carotenos (, e luteína), ácido ascórbico e açúcares foi realizada por cromatografia líquida de alta eficiência (CLAE) e os carotenóides totais por espectrofotometria. Os resultados demonstraram que o Buriti é uma excelente fonte de carotenóides totais (44600g/100g), podendo ser utilizado no combate à hipovitaminose A. A irradiação dos frutos de buriti na dose de 0,5 kGy não alterou significativamente os teores de carotenóides e açúcares. Entretanto, houve uma redução na concentração do ácido ascórbico com o aumento da dose, que pode ter sido causada pela irradiação ou por fatores intrínsecos e extrínsecos que alteram a estabilidade do ácido ascórbico nos alimentos, podendo converter o ácido ascórbico a dehidroascórbico, mantendo ainda a forma ativa da vitamina C.
