Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination.

In this study, twenty free amino acids (FAA) were investigated in samples of bracatinga (Mimosa scabrella) honeydew honey (BHH) from Santa Catarina (n = 15) and Paraná (n = 13) states (Brazil), followed by chemometric analysis for geographic discrimination. The FAA determination was performed by gas chromatography-mass spectrometry (GC-MS) after using a commercial EZ:faast™ kits for GC. Eight FAA were determined, being proline, asparagine, aspartic and glutamic acids found in all BHH, with significant differences (p < 0.05). In addition, with the exception of proline, the others FAA (asparagine, aspartic and glutamic) normally showed higher concentrations in samples from Santa Catarina state, being that in these samples it was also observed higher FAA sums (963.41 to 2034.73 mg kg-1) when compared to samples from Paraná state. The variability in the results did not show a clear profile of similarity when the heatmap and hierarchical grouping were correlated with the geographic origin and the concentration of eight determined FAA. However, principal component analysis (PCA) demonstrated that serine, asparagine, glutamic acid, and tryptophan were responsible for the geographic discrimination among samples from Santa Catarina and Paraná states, since they were the dominant variables (r > 0.72) in the PCA. Therefore, these results could be useful for the characterization and authentication of BHH based on their FAA composition and geographic origin.

Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination.

This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.

Exploring Strategies to Mitigate the Lightness Effect on the Prediction of Soybean Oil Content in Blends of Olive and Avocado Oil Using Smartphone Digital Image Colorimetry.

Extra virgin olive oil (EVOO) and avocado oil (AVO) are recognized for their unique sensory characteristics and bioactive compounds. Declared blends with other vegetable oils are legal, but undeclared mixing is a common type of fraud that can affect product quality and commercialization. In this sense, this study explored strategies to mitigate the influence of lighting in order to make digital image colorimetry (DIC) using a smartphone more robust and reliable for predicting the soybean oil content in EVOO and AVO blends. Calibration models were obtained by multiple linear regression using the images' RGB values. Corrections based on illuminance and white reference were evaluated to mitigate the lightness effect and improve the method's robustness and generalization capability. Lastly, the prediction of the built model from data obtained using a distinct smartphone was assessed. The results showed models with good predictive capacities, R2 > 0.9. Generally, models solely based on GB values showed better predictive performances. The illuminance corrections and blank subtraction improved the predictions of EVOO and AVO samples, respectively, for image acquisition from distinct smartphones and lighting conditions as evaluated by external validation. It was concluded that adequate data preprocessing enables DIC using a smartphone to be a reliable method for analyzing oil blends, minimizing the effects of variability in lighting and imaging conditions and making it a potential technique for oil quality assurance.

Design of a Novel Auxiliary Diagnostic Test for the Determination of Authenticity of Tequila 100% Agave Silver Class Based on Chemometrics Analysis of the Isotopic Fingerprint of the Beverage.

The present research shows a robust isotopic ratio characterization of Carbon-13 (δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol, ethyl lactate, ethyl acetate, ethanol, and acetaldehyde in representative samples (n = 69) of Tequila 100% agave silver class (TSC), employing gas chromatography/combustion/isotope-ratio mass spectrometry (GC/C/IRMS). From the information obtained, the construction of a radial plot attributable to the isotopic fingerprint of TSC was achieved. With this information, a diagnostic test was designed to determine the authenticity of TSC, comparing alcoholic beverages from other agave species as non-authentic samples. The sensitivity of the test was 94.2%; the specificity was 83.3%. Additionally, non-authentic samples were analyzed that meet all the criteria established in the regulations. The results obtained show that the GC/C/IRMS analytical technique and designed diagnostic test are useful as auxiliary parameters to determine the authenticity of the beverage, thus managing to determine the adulteration or falsification of the product.

Fraude alimentario: Pasado, presente y futuro

La adulteración y el fraude de productos alimenticios son tan antiguos como los sistemas de procesamiento y producción de alimentos, sin embargo, en la actualidad son cada vez más frecuentes. Con la globalización y los sistemas de producción y distribución de alimentos cada día más complejos, la adulteración puede ocurrir en distintos puntos de la cadena alimentaria y tener un impacto de gran alcance, e incluso, consecuencias adversas para la salud de las personas. Los enfoques regulatorios de la comunidad internacional para enfrentar y resolver el fraude alimentario están dispersos y en constantes ajustes. Se necesita un enfoque colectivo y coordinado para identificar a todos los interesados en la cadena de suministro de alimentos, calificarlos y certificarlos, excluir a aquellos que no cumplan con los estándares adecuados y rastrear los alimentos en tiempo real. Este artículo de actualización revisará conceptos claves asociados a la integridad alimentaria, historia del fraude alimentario y episodios de fraude alimentario de connotación pública en el mundo y en Chile, herramientas analíticas y alimentos más vulnerables al fraude, reglamentos y nuevas acciones en el mundo y en Chile para enfrentar la inocuidad y el riesgo de fraude alimentario.

Food adulteration and food fraud is as old as food production and processing however, it is increasingly prevalent today. With globalization and increasingly complex food production and distribution systems, adulteration can occur at different points in the food chain and may have far-reaching impacts and even adverse consequences for human health. The international community's regulatory approaches to confronting and resolving food fraud are scattered and in constant adjustment. A collective and coordinated approach is needed to identify all stakeholders in the food supply chain, certify and qualify them, exclude those who do not meet applicable standards, and trace food in real time. This update provides definitions and background on key concepts associated with food integrity, episodes of food fraud in Chile and the world, main foods vulnerable to food fraud, common fraud practices and analytical techniques, regulations and new actions in Chile and the world to face food safety and the risk of food fraud.

Lab-made 3D printed electrochemical sensors coupled with chemometrics for Brazilian coffee authentication.

Analytical assurance of coffees' geographical indication (GI) authenticity is essential for producers and consumers. In this way, chemometric methods, electrochemical techniques, and 3D printed sensors become attractive to assure the coffee's quality. These sensors are low-cost, fast, and simple, with the possibility of miniaturization and portability. Therefore, 3D printed electrodes with chemometrics were used to classify-three Brazilian coffees from regions with GI. Further, Au/Gpt-PLA electrodes with partial least squares regression were used to detect the blending of GI coffee with traditional coffee. Soft independent modelling of class analogies coupled with cyclic voltammetry had the best performance, with 91-95% accuracy, specificity of 94-100%, and 80-83% sensitivity. Furthermore, the calibration models detected and quantified traditional coffee in all three coffees from regions with GI. The detection limits ranged from 1.4 to 10% (w/w), and quantification 4.6-32%, depending on the specific coffee.

Insistence on sameness for food space appropriation: An exploratory study on Brazilians with autism (self-)diagnosis in adulthood.

LAY ABSTRACT: Insistence on sameness is common in autistic individuals and continues into adulthood. Research shows it may be a way to cope with environments because of their sensory sensitivity, intolerance to uncertainty, and anxiety. Understanding the reasons for insistence on sameness from the perspective of autistic adults is important. To study the meanings of insistence on sameness for autistic adults, we interviewed 16 Brazilian autistic adults. All 10 formally diagnosed participants were diagnosed in adulthood. Six participants identified as being on the autism spectrum without formal diagnosis. During the interviews by email, we first asked about participants' experiences with autism diagnosis, either formal diagnosis or self-diagnosis. Then, we asked about their experiences in places for eating out and grocery shopping. We found they tended to always go to the same places and use protective accessories to eat or shop comfortably. But their such behaviors were considered weird habits, first by other people and later by themselves. While trying to control their weird habits because of social pressure, they often suffered anxiety and meltdowns. When they finally learned of their autism in adulthood, they began to better understand who they are and why they experience the environment differently from others. This new understanding taught them that their so-called weird habits are actually part of their authentically autistic ways to cope with the weirder world. This study suggests that autistic adults' insistence on sameness is an authentically autistic way to exercise their right to comfortably co-exist and live as human beings and as themselves.

Determination of the most informative chemical elements for discrimination of rice samples according to the producing region.

Several approaches to assess the authenticity of food products have been developed, given that fraudulent products may impact consumers' confidence, affect commercial trades and lead to health risks. This paper proposes an approach to identify the chemical elements that optimally discriminate rice samples according to their producing region in the South of Brazil, the largest rice producer outside Asia. A combinatorial procedure on the concentration of 26 elements determined using inductively coupled mass spectrometry (ICP-MS) and liquid chromatography hyphenated with ICP-MS from 640 rice samples was coupled with Support Vector Machine. The assessed elements included nonmetal and metal elements of 3 types of rice collected from 5 rice-producing regions. The framework selected Mn, Fe, Cu, Zn, Ni, Mo, Cd, Cs, As, Rb, Se, and iAs as the most informative elements for tracking samples' origin. The concentration of such elements is strongly affected by fertilization procedures and soil composition.

Artisanal minas cheese parameters associated with regions of origin in Minas Gerais, Brazil / Determinação de parâmetros do queijo minas artesanal associados com as regiões de origem em Minas Gerais, Brasil

Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal composition to identify parameters that are useful to differentiate them. There were differences among the cheeses from different regions for the soluble nitrogen variables, extension and depth of ripening indexes, ash, oxidation, fat and pH. The highest values for the ripening length and depth index were observed in the Cerrado region. The cheeses from the Canastra region were different due to the higher moisture content, and the cheeses from Campo das Vertentes presented higher pH and nitrogen compound values. Despite the similarities among cheeses in each region, they had dispersed positions in the principal components analysis. There are differences in the physicochemical and centesimal composition among the artisanal Minas cheeses from the distinct regions in Minas Gerais, and the analyzed parameters can be used to differentiate them. The contents of ash, fat, oxidation index, soluble nitrogen and pH were the parameters that were associated with greater differences in cheeses.

A produção artesanal de queijos envolve uma tradição secular no estado de Minas Gerais, no Brasil, exercendo importante papel histórico e social. Objetivou-se, com este estudo, avaliar as características de queijos minas artesanal de sete regiões certificadas para sua produção em relação à sua composição físico-química e centesimal, a fim de se identificarem parâmetros que sejam úteis para diferenciá-los. A composição físico-química e centesimal revelou diferença entre os queijos das diferentes regiões para as variáveis nitrogênio solúvel, índices de extensão e profundidade de maturação, cinzas, oxidação, gordura e pH. Os maiores valores para os índices de extensão e profundidade de maturação foram observados na região do Cerrado. Os queijos da região da Canastra se mostraram diferentes daqueles das demais regiões em razão do maior teor de umidade, assim como os queijos de Campo das Vertentes, que apresentaram maiores valores de pH e compostos nitrogenados. Apesar das semelhanças entre os queijos em cada região, esses apresentaram posicionamentos dispersos na análise de componentes principais. Existem diferenças na composição físico-química e centesimal entre os queijos minas artesanais oriundos das distintas regiões em Minas Gerais, e os parâmetros analisados podem ser utilizados para diferenciá-los. Os teores de cinzas, gordura, índice de oxidação, teores de nitrogênio solúvel e pH foram os parâmetros que estiveram associados a maiores diferenças dos queijos conforme sua região de origem.

BlockProof: A Framework for Verifying Authenticity and Integrity of Web Content.

In the Literature, we can find several research works to help in the digital crime fight in order to prove integrity and authenticity of a published document, image or video. Among all the crimes, fake news certainly is among the most recurrent ones and needs to be mitigated. There are several Blockchain-based applications in order to make use of the benefits derived from technology, but little is found to verify the authenticity of Web content records as well as the history of all updates that have taken place in each Web content. Such kind of solution has become important nowadays as a way to cover the gap in the combat against fake news, for example. The purpose of this paper is to present BlockProof, a framework for verifying web content authenticity and integrity that offers a solution for content providers to register Web content, regardless of whether the page has dynamic or static content, in addition to enabling the consultation of the history of all records made for a given URL. We understand that such kind of solution may be useful to data producers/providers to provide evidence that they are in compliance with the fight against fake news, for instance.

Effect of Age of Agave tequilana Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level.

Due to the oversupply and scarcity cycles of the Agave tequilana Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial) process. Harvested plants showed differences in their morphological characteristics that affected the amount of juice; this had an impact in the fermentation stage since must composition was modified in the nitrogen content and juice/exudate ratio. This was noticed due to an increase in the production of higher alcohols attributed to the odd-chain fatty of the exudate, which affects n-propanol production. The characterization of the final product showed the feasibility to use agaves (less than 7 years) to produce the Tequila 100% agave silver class and to comply with the quality criteria. Furthermore, the final product was analyzed with the gas chromatography-isotope ratio mass-spectrometry technique to determine its authenticity. The δ13CVPDB isotopic parameter (-13.40‱ in average) values show the type of plant used as a raw material for ethanol production, while the δ18OVSMOW (20.52‱ in average) isotopic parameter can be helpful in corroborating and ensuring the traceability of the product and the geographical location of the beverage production.

Escala de Avaliação do Líder Autêntico: confiabilidade e diferenças entre grupos / Authentic Leader Rating Scale: reliability and differences between groups / Escala de Evaluación del Líder Auténtico: confiabilidad y diferencias entre grupos

Medidas de Liderança Autêntica concentrarem-se em escalas em modelo de heterorrelato, dificultando a avaliação de líderes em alguns processos da prática organizacional. A Escala de Avaliação do Líder Autêntico (EALA), desenvolvida e validada em formato de teste de julgamento situacional, pretende solucionar esse problema, mas é ainda carente de investigação de confiabilidade. Este estudo teve dois objetivos: investigar a confiabilidade da EALA, assim como verificar as diferenças entre grupos caracterizados por variáveis sociodemográficas. Participaram 41 profissionais brasileiros, dos quais 23 estavam exercendo funções de liderança. Os resultados indicaram bons índices de confiabilidade para a EALA, por meio de teste-reteste. Para o fator autoconsciência, foi encontrada uma diferença estatisticamente significativa entre os grupos caracterizados por estar ou não exercendo funções de liderança. Foram apresentadas análises sobre a qualidade do instrumento e sobre a teoria da Liderança Autêntica. Sugeriu-se a continuidade das investigações com a EALA por meio de estudos longitudinais.

Authentic Leadership Measures has focused on hetero-reported model scales, making it difficult to assess leaders in some organizational processes. The Authentic Leader Assessment Scale (EALA in Portuguese) was developed and validated in a situational judgment test format, aiming to solve this problem; but it is still lacking investigation of reliability. This study had two objectives: to investigate the reliability of EALA, and to verify the differences between groups characterized by socio-demographic variables. The study included 41 Brazilian professionals, among them 23 held leadership roles. The results indicated good reliability indexes for EALA, through test-retest. For the self-awareness factor, a statistically significant difference was found between the groups characterized by occupying or not occupying leadership roles. The study presents analyses on the instrument quality and on the Authentic Leadership theory. It is suggested to continue investigations with EALA throughout longitudinal studies.

Las medidas de Liderazgo Auténticas se enfocan en escalas en modelo hetero informe, dificultando la evaluación de líderes en algunos procesos de práctica organizacional. La Escala de Evaluación del Líder Auténtico (EALA), desarrollada y validada en un formato de prueba de juicio situacional, pretende resolver este problema, pero aún carece de investigación de la confiabilidad. Este estudio tuvo dos objetivos: investigar a confiabilidad de la EALA, así como verificar diferencias entre grupos caracterizados por variables sociodemográficas. Participaron 41 profesionales brasileños, de los cuales 23 ejercían funciones de liderazgo. Por medio del test-retest, los resultados indicaron buenos índices de confiabilidad para la EALA. Para el factor autoconciencia se encontró una diferencia estadísticamente significativa entre los grupos caracterizados por estar o no ejerciendo funciones de liderazgo. Fueran presentados análisis sobre la calidad del instrumento y sobre la teoría del Liderazgo Auténtico. Se sugiere continuar las investigaciones con la EALA, por medio de estudios longitudinales.

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis.

This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique's principle and focused on said technologies' applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

Vegetable oils: Are they true? A point of view from ATR-FTIR, 1H NMR, and regiospecific analysis by 13C NMR.

Problems related to oil authenticity make it difficult to obtain the benefits associated with each type of vegetable oil. Fraudulent practices have been revealed by several targeted and nontargeted methods. In this paper, spectroscopic techniques (FT-IR, 1H NMR, and 13C NMR) were applied to determine the chemical profiles of 23 Brazilian commercial vegetable oils obtained from five different high-value aggregated matrices (andiroba, babassu, baru, castor, and sweet almond oils) and investigate their adulteration, by comparison with the corresponding reference samples. Each technique is useful for the particular information it provides: differences in free fatty acids by FT-IR; adulteration with omega-3-enriched oils by 1H NMR, and adulteration of unsaturated-enriched oil with another unsaturated oil without linoleic acid by regiospecific analysis. Our findings highlight the importance of fusion-based methods in providing precise information for use in oil quality authentication.

NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates.

The Near (NIR) and Mid (MIR) Infrared Spectroscopy associated with chemometric techniques were used to determine the cocoa solids content in chocolates and detect possible adulterations. Five chocolate formulations (30% to 90%) were produced with different cocoa solids concentrations and 110 commercial samples from 10 different countries with varying concentrations of cocoa solids (30% to 88%) were acquired. All repetions of the produced and commercial chocolates were evaluated using NIR and MIR. Spectroscopic data were submitted to multivariate techniques of Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS). For both spectroscopy techniques, the PCA of the 5 formulations formed 5 distinct groups regarding the cocoa solids and the commercial samples showed a behavior pattern similar to the produced samples. For PLS, the regression equations showed high predictive capacity, with correlation coefficients above 90 and RMSECV values of 0.70 and 1.22, for NIR and MIR, respectively. These models highlighted, approximately, 14% of the commercial samples as possible adulterated products.

Near-Infrared Spectroscopy Applied to the Detection of Multiple Adulterants in Roasted and Ground Arabica Coffee.

Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis-PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations ≥10%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).

Capillary electromigration methods for fatty acids determination in vegetable and marine oils: A review.

Fatty acids determination is of paramount importance for quality control and suitable labeling of edible oils, required by regulatory agencies in several countries, and fast methods for this determination are worldly desired. This review article aimed to explore the available analytical methods for vegetable and marine oils analyses employing CE, which can be a straightforward and faster alternative than GC methods for fatty acid determination, considering some purposes. CE usually offers the possibility of a rapid analysis with a simple preparation of the sample, without requiring specific columns, which are inherent advantages of the technique. Instrumental conditions and the key points about fatty acids determination employing the technique are highlighted, and the main challenges and perspectives are also approached. Potential use of CE for edible oil analyses has been demonstrated for research and routine, which can be of interest for industries, regulatory agencies, and edible oil researchers. Therefore, we have explored the analytical approaches described in the last decades, intending to spread the interest of CE methods for fatty acid monitoring, label accuracy assessment, and food authenticity evaluation of edible oils.

Aliphatic organic acids as promising authenticity markers of bracatinga honeydew honey.

This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concentration of AOA in pure BHH were similar between harvests, but distinct from blossom honeys. Succinic, glycolic, glutaric, malic, acetic, gluconic, and lactic acids were responsible for the differentiation between these two types of honey since they were the dominant variables (r > 0.80) in the principal component analysis. Based on this, the classification and regression trees method was used to develop a classification model considering these AOA. The proposed method needed only six of these AOA and adequately classified all blossom honeys and almost all pure and adulterated BHH. Therefore, the proposed model proved to be promising and reliable for verifying authenticity and fraud detection in BHH.

Pele negra/máscaras brancas: a sustentabilidade performativa da branquitude (com desculpas a Frantz Fanon) / Black skin/white masks: the performative sustainability of whiteness (with apologies to Frantz Fanon) / Piel negra/máscaras blancas: la sostenibilidad performátiva de la blanquitud (con disculpas a Frantz Fanon)

Resumo Este artigo usa o icônico texto Pele Negra, Máscaras Brancas de Frantz Fanon como um tropo metonímico para examinar a natureza dos "Estudos Brancos" por meio do enquadramento autobiográfico de um crítico Negro. O artigo está estruturado em três componentes. Em primeiro lugar, a identidade socialmente construída de "Branquitude" como incorporada, emergente e criticada por aqueles no (e do) projeto dos "Estudos Brancos". Em segundo lugar, é abordada a questão de como os "Estudos Brancos" servem como um projeto para "sustentar a Branquitude", à luz da crescente crítica social e cultural da Branquitude. Em terceiro, o artigo apresenta um argumento para a natureza performativa da Branquitude que cruza as fronteiras de raça e etnia. O artigo também aborda questões de autenticidade embutidas na política e nas interseções da performatividade de raça e cultura, ao mesmo tempo em que estende a noção de Branquitude, bem como de Negritude, como uma realização performativa.

Abstract This article uses the iconic text Black Skin/White Masks by Frantz Fanon as a metonymic trope to examine the nature of White Studies through the autobiographical frame of a Black critic. The article is structured around three components. First, the socially constructed identity of "Whiteness" as embedded in, emergent from, and critiqued by those in (and of) the project of White Studies. Second, it addresses the question of how White Studies serves as a project for "sustaining Whiteness," in light of increasing social and cultural critique of Whiteness. Third, the article initiates an argument for the performative nature of Whiteness that crosses borders of race and ethnicity. The article also address issues of authenticity embedded in the politics and intersections of performing race and culture while extending the notion of Whiteness, like Blackness, as a performative accomplishment.

Resumen Este artículo utiliza el icónico Black Skin, White Masks de Frantz Fanon como un tropo metonímico para examinar la naturaleza de los "estudios blancos" a través del marco autobiográfico de un crítico negro. El artículo está estructurado en tres partes. Primero, la identidad construida socialmente de "Blanquitud" como incorporada, emergente y criticada por aquellos en (y desde) el proyecto de "Estudios Blancos". En segundo lugar, aborda la cuestión de cómo "estudios blancos"sirven de proyecto para "sostener a la Blanquitud" a la luz de la creciente crítica social y cultural de Blanquitud. En tercer lugar, el artículo presenta un argumento a favor de la naturaleza performativa de Blanquitud que cruza los límites de la raza y la etnia. El artículo también aborda cuestiones de autenticidad incrustadas en la política y en las intersecciones de la performatividad de la raza y la cultura, al tiempo que amplía la noción de Blanquitud, así como de Negritud, como un logro performativo.

Self e Autenticidade: Dilemas Conceituais sob a Perspectiva de Merleau-Ponty / Self and Authenticity: Conceptual Dilemmas under Merleau-Ponty's Perspective / Self y Autenticidad: Dilemas Conceptuales bajo la perspectiva de Merleau-Ponty

Propomos mapear as implicações do pensamento fenomenológico para as temáticas correlatas do self e da autenticidade, com ênfase na perspectiva merleau-pontyana. Perpassando as acepções distintas dos fatores identitário, unitário e relacional da experiência humana, encontramos três eixos tensionais em torno dos quais o conceito de self pode ser articulado: constância ou mudança, particularidade ou universal e pessoa ou mundo. Sob os diferentes enfoques descritivos deste campo de problemas, tais dilemas epistemológicos encontram-se redobrados em tensões éticas quando nos reportamos à questão da autenticidade. Enquanto as filosofias de Heidegger e Sartre, sob aproximações diferentes, concedem relativa centralidade à problemática da autenticidade, a fenomenologia de Merleau-Ponty, mesmo situada no diálogo direto com tais aportes de raiz comum husserliana, não concede ao tema a mesma importância de forma explícita. Ao tematizar o caráter eminentemente ambíguo da corporeidade, Merleau-Ponty oferece uma compreensão original da experiência do self e do ser autêntico: em contraponto à possibilidade radical de recuo, a inerência radical de contato. Concluímos que tal perspectiva apresenta como ganho a habilitação da apreensão descritiva, sem cair em contradição, do que há de concretude no indeterminado, de universal na singularização e de passividade na liberdade - e vice-versa, para todos os casos. (AU)

We propose to map the implications of the phenomenological thought for the correlated themes of self and authenticity, with an emphasis on the merleau-pontyan perspective. Throughout the different understandings of the identitary, unitary and relational factors of human experience, we observe three tension axes around which the concept of self can be articulated: constancy or change, particularity or universality and person or world. Under the different descriptive approaches of this field of problems, such epistemological dilemmas are redoubled in ethical tensions when we refer to the question of authenticity. While the philosophies of Heidegger and Sartre, under different approaches, grant relative centrality to the issue of authenticity, Merleau-Ponty's phenomenology, although situated in direct dialogue with these contributions from the same Husserlian roots, does not give the theme the same explicit importance. By focusing on the eminently ambiguous character of corporeality, Merleau-Ponty offers an original understanding of the experience of the self and the authentic being: as opposed to the radical possibility of retreat, the radical inherence of contact. We conclude that such perspective presents as a gain the qualification of a descriptive apprehension, without falling into contradiction, of what there is of concreteness in the indeterminate, universal in singularization and passive in freedom - and vice versa, for all cases. (AU)

Proponemos mapear las implicaciones del pensamiento fenomenológico para los temas correlacionados del self y de la autenticidad, con énfasis en la perspectiva merleau-pontyana. A lo largo de los diferentes entendimientos de los factores identitarios, unitarios y relacionales de la experiencia humana, encontramos tres ejes de tensión en torno a los cuales se articula el concepto de self: constancia o cambio, particularidad o universalidad y persona o mundo. Bajo los diferentes enfoques descriptivos de este campo de problemas, tales dilemas epistemológicos se redoblan en tensiones éticas cuando nos referimos a la cuestión de la autenticidad. Si bien las filosofías de Heidegger y Sartre, bajo diferentes enfoques, otorgan una relativa centralidad al tema de la autenticidad, la fenomenología de Merleau-Ponty, aunque ubicada en un diálogo directo con tales contribuciones de raíz común husserliana, no cede al tema la misma importancia de manera explícita. Al centrarse en el carácter eminentemente ambiguo de la corporeidad, Merleau-Ponty ofrece una comprensión original de la experiencia del self y del ser auténtico: en oposición a la posibilidad radical de retirada, la inherencia radical del contacto. Concluimos que dicha perspectiva presenta como ganancia la calificación de una aprehensión descriptiva, sin caer en contradicción, de lo que hay de concreto en lo indeterminado, universal en singularización y pasivo en libertad, y viceversa, para todos los casos. (AU)