Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.

Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity.

Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions. Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality. Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties. Antioxidant activity of fruit vinegars, expressed as equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L-1 for orange, 4.8 ± 0.5 mmol L-1 for mango, 18.6 ± 2.33 mmol L-1 for cherry and 3.7 ± 0.3 mmol L-1 for banana. Therefore, fruit vinegars presented antioxidant activity close to the reported for the corresponding fruit, and between 8 and 40 folds higher than the one found in commercial cider vinegar, demonstrating the high functional potential of these novel vinegar products.

Influence of Arm Fat on the Indirect Measurement of Blood Pressure: A Statistical and Machine Learning Approach. / Influência da Gordura do Braço sobre Medida Indireta da Pressão Sanguínea: Uma Abordagem Estatística e de Machine Learning.

BACKGROUND: The indirect measurement of blood pressure (BP) is known to be influenced by many factors such as the technique, observer, and equipment; however, the influence of arm composition has not been investigated yet. OBJECTIVE: To identify the influence of arm fat on the indirect measurement of blood pressure using statistical inference and machine learning models. METHODS: Cross-sectional study, with 489 healthy young adults aged from 18 to 29 years old. Measurements of arm length (AL), arm circumference (AC) and arm fat index (AFI) were taken. BP was measured in both arms simultaneously. Data were processed using Python 3.0 and its specific packages for descriptive analysis, regression and cluster analysis. Significance levels: 5% for all calculations. RESULTS: BP and anthropometric measurements were different between the hemi-bodies. In the right arm, systolic blood pressure (SBP), AL and AFI were higher, while AC was similar compared with the left arm. AL and AC showed positive correlation with SBP. According to the regression model, for a fixed value of AC and AL, SBP readings could be reduced by a mean of 1.80 mmHg in the right arm, and 1.62 mmHg in the left arm for every 10% increase in AFI. Clustering analysis corroborated the regression results. CONCLUSION: There was a significant influence of AFI on BP readings. SBP had a positive correlation with AL and AC, and a negative correlation with AFI, suggesting the need for further investigations on the relationship between BP and percentages of arm muscle and fat.

FUNDAMENTO: A mensuração indireta da pressão sanguínea (PS) é sabidamente influenciada por diversos fatores como técnica, observador e equipamento, mas a influência da composição do braço ainda não foi investigada. OBJETIVO: Identificar a influência da gordura do braço sobre a medida indireta da pressão sanguínea, utilizando modelos de inferência estatística e machine learning. MÉTODOS: Estudo transversal, com 489 adultos jovens saudáveis de 18 a 29 anos de idade. Foram medidos comprimento (COB), circunferência do braço (CB) e índice de gordura do braço (IGB). A PS foi mensurada em ambos os braços, simultaneamente. Os dados foram processados utilizando-se Python 3.0 e pacotes específicos para análise descritiva, regressão e clusterização. Um nível de significância de 5% foi adotado para todos os cálculos. RESULTADOS: A PS e as medidas antropométricas foram diferentes entre os hemicorpos. A pressão sanguínea sistólica (PAS), COB, e IGB foram maiores no braço direito (BD), enquanto CB foi similar em comparação ao braço esquerdo. COB e CB apresentaram correlação positiva com a PAS. Conforme o modelo de regressão, para determinado valor de CB e COB, a leitura da PAS poderá ter uma redução média de 1,80 mmHg no BD, e 1,62 mmHg no braço esquerdo, a cada 10% de aumento na IGB. A clusterização corroborou os resultados da regressão. CONCLUSÃO: Foi encontrada uma influência significativa do IGB sobre a leitura da PS. A PAS teve correlação positiva com COB e CB, e correlação negativa com IGB, o que sugere a necessidade de mais investigações sobre a relação da PS com as frações de gordura e músculo do braço.

Early leaf removal impact on volatile composition of Tempranillo wines.

BACKGROUND: Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas chromatography. RESULTS: Early leaf removal only modified the total concentrations of C6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloom vs fruit set) alone was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition. CONCLUSION: It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds.

Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention.

Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcohols, esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate analysis demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.

Influência da Gordura do Braço sobre Medida Indireta da Pressão Sanguínea: Uma Abordagem Estatística e de Machine Learning / Influence of Arm Fat on the Indirect Measurement of Blood Pressure: A Statistical and Machine Learning Approach

Resumo Fundamento A mensuração indireta da pressão sanguínea (PS) é sabidamente influenciada por diversos fatores como técnica, observador e equipamento, mas a influência da composição do braço ainda não foi investigada. Objetivo Identificar a influência da gordura do braço sobre a medida indireta da pressão sanguínea, utilizando modelos de inferência estatística e machine learning. Métodos Estudo transversal, com 489 adultos jovens saudáveis de 18 a 29 anos de idade. Foram medidos comprimento (COB), circunferência do braço (CB) e índice de gordura do braço (IGB). A PS foi mensurada em ambos os braços, simultaneamente. Os dados foram processados utilizando-se Python 3.0 e pacotes específicos para análise descritiva, regressão e clusterização. Um nível de significância de 5% foi adotado para todos os cálculos. Resultados A PS e as medidas antropométricas foram diferentes entre os hemicorpos. A pressão sanguínea sistólica (PAS), COB, e IGB foram maiores no braço direito (BD), enquanto CB foi similar em comparação ao braço esquerdo. COB e CB apresentaram correlação positiva com a PAS. Conforme o modelo de regressão, para determinado valor de CB e COB, a leitura da PAS poderá ter uma redução média de 1,80 mmHg no BD, e 1,62 mmHg no braço esquerdo, a cada 10% de aumento na IGB. A clusterização corroborou os resultados da regressão. Conclusão Foi encontrada uma influência significativa do IGB sobre a leitura da PS. A PAS teve correlação positiva com COB e CB, e correlação negativa com IGB, o que sugere a necessidade de mais investigações sobre a relação da PS com as frações de gordura e músculo do braço.

Abstract Background The indirect measurement of blood pressure (BP) is known to be influenced by many factors such as the technique, observer, and equipment; however, the influence of arm composition has not been investigated yet. Objective To identify the influence of arm fat on the indirect measurement of blood pressure using statistical inference and machine learning models. Methods Cross-sectional study, with 489 healthy young adults aged from 18 to 29 years old. Measurements of arm length (AL), arm circumference (AC) and arm fat index (AFI) were taken. BP was measured in both arms simultaneously. Data were processed using Python 3.0 and its specific packages for descriptive analysis, regression and cluster analysis. Significance levels: 5% for all calculations. Results BP and anthropometric measurements were different between the hemi-bodies. In the right arm, systolic blood pressure (SBP), AL and AFI were higher, while AC was similar compared with the left arm. AL and AC showed positive correlation with SBP. According to the regression model, for a fixed value of AC and AL, SBP readings could be reduced by a mean of 1.80 mmHg in the right arm, and 1.62 mmHg in the left arm for every 10% increase in AFI. Clustering analysis corroborated the regression results. Conclusion There was a significant influence of AFI on BP readings. SBP had a positive correlation with AL and AC, and a negative correlation with AFI, suggesting the need for further investigations on the relationship between BP and percentages of arm muscle and fat.

Magnetic dispersive micro solid-phase extraction and gas chromatography determination of organophosphorus pesticides in strawberries.

Magnetic nanoparticles (MNPs) with different sizes and characteristics were synthesized to be used as a QuEChERS sorbents for the determination of seven organophosphorus pesticides (OPPs) in strawberries by gas chromatography analysis with flame photometric and mass spectrometry detection. To achieve the optimum conditions of modified QuEChERS procedure several parameters affecting the cleanup efficiency including the amount of the sorbents and cleanup time were investigated. The results were compared with classical QuEChERS methodologies and the modified QuEChERS procedure using MNPs showed the better performance. Under the optimum conditions of the new methodology, three spiking levels (25, 50 and 100 µg kg-1) were evaluated in a strawberry sample. The results showed that the average recovery was 93% and the relative standard deviation was less than 12%. The enrichment factor ranged from 111 to 145%. The good linearity with coefficients of determination of 0.9904-0.9991 was obtained over the range of 25-250 µg kg-1 for 7 OPPs. It was determined that the MNPs have an excellent function as sorbent when purified even using less amount of sorbents and the magnetic properties allowed non-use of the centrifugation in cleanup step. The new methodology was applied in strawberry samples from conventional and organic farming. The new sorbents were successfully applied for extraction and determination of OPPs in strawberries.

Antibacterial and anti-biofilm activity of cinnamon essential oil and eugenol / Atividade antibacteriana e anti-biofilme de óleo essencial de canela e eugenol

ABSTRACT: Biofilms are responsible for most of the interference caused by microorganisms in food processing. The aim of this study was to evaluate the cinnamon (Cinnamomum zeylanicum) essential oil and eugenol sanitizer and anti-biofilm activity against biofilms. Concentrations used of essential oil were 0.0% (control) 0.12%; 0.48%; 0.96% and 1.92%; the amount of eugenol was 0.76%. Concentrations were determined from other published studies. Number of viable cells and quantification the bacterial biomass were determined. Anti-biofilm treatment was effective in preventing the formation of biofilms. The 1.92% concentration was the most satisfactorily with Escherichia coli reduction of 5.91log CFUcm-2 and Staphylococcus aureus reduction of 5.17log CFUcm-2 (P<0.05) biomass of the two bacteria. Sanitizing treatment was not effective in reducing biomass. Seen this, the cinnamon and eugenol essential oil may be promising alternatives for controlling biofilms.

RESUMO: Os biofilmes são responsáveis pela maior parte da interferência causada pelos micro-organismos no processamento de alimentos. O objetivo deste estudo foi avaliar a atividade anti-biofilme do óleo essencial de canela (Cinnamomum zeylanicum) e do composto majoritário eugenol. As concentrações utilizadas de óleo essencial foram de 0,0% (controle), 0,12%; 0,48%; 0,96% e 1,92%; a concentração de eugenol foi de 0,76%. As concentrações foram determinadas a partir de outros estudos publicados. Determinou-se o número de células viáveis e quantificou-se a biomassa bacteriana. O tratamento anti-biofilme foi eficaz na prevenção e formação de biofilmes. A concentração de 1,92% foi satisfatória, com redução de 5,91log CFUcm-2 de células viáveis em biofilme de Escherichia coli e redução de 5,17log CFU cm-2 de Staphylococcus aureus. A biomassa de ambas bactérias foi reduzida significativamente (P<0,05), entretanto, o tratamento sanitizante não foi eficaz na redução da biomassa. Diante dos resultados, o óleo essencial de canela e eugenol podem ser alternativas promissoras no controle de biofilmes.