Evaluation of the Chemical Profile and Antioxidant Capacity of Green, Brown, and Dark Propolis.

The chemical composition of propolis varies between different types, due to the specific vegetation found near the hives and the climatic and soil conditions worldwide. Green propolis is exclusive to Brazil, produced by bees, with the resin of the plant Baccharis dracunculifolia. Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant Hyptis divaricata, also known as "maria miraculosa". Dark propolis is a variety of propolis produced by bees from the resin of the plant known as Jurema Preta (Mimosa hostilis benth). In this study, the aqueous extracts of green, brown, and dark propolis were analyzed for their antioxidant capacity using ABTS, FRAP, and DPPH, and their chemical profiles were determined using paper spray mass spectrometry. Among the three extracts, green propolis had the highest content of total phenolic compounds (2741.71 ± 49.53 mg GAE. 100 g-1), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g-1), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g-1). The three types of propolis showed high antioxidant capacity, with green showing the highest antioxidant capacity for the three methods used. Using paper spray mass spectrometry, it was possible to suggest the presence of 116 substances, including flavonoids (56), phenylpropanoids (30), terpenes (25), carboxylic acids (1), benzoic acid derivatives (1), fatty acids (1), amino acids (1) and alkaloids (1). The compounds in the green, brown, and dark propolis extracts reinforce the bioactive potential for application in these tree extracts' food and pharmaceutical products.

Riscos de contaminação por glúten em um restaurante universitário com preparações para indivíduos celíacos: um estudo de caso / Contamination risk for gluten in a restaurant university with preparations for individuals celiacs: a case study

Objetivo: Este estudo teve como objetivo avaliar os riscos de contaminação por glúten em um restaurante universitário com preparações para indivíduos celíacos. Métodos: Trata-se de um estudo observacional descritivo desenvolvido entre os meses de setembro e novembro de 2014 em um restaurante universitário do município de Belo Horizonte-MG, Brasil. Foi elaborado um check list baseado na literatura referente à doença celíaca e na Resolução n.º 275, de 21 de outubro de 2002, para identificar os riscos de contaminação cruzada por glúten de acordo com o fluxo de produção adotado pelo restaurante. A análise dos resultados foi realizada de forma qualitativa. Resultados e Discussão: Foram identificados oito principais pontos críticos que abrangem desde a recepção da matéria-prima à distribuição das refeições. Os dois pontos críticos identificados no check list como susceptíveis à altera- ção encontravam-se no almoxarifado. Os demais itens não apresentam possibilidade de alterações em curto prazo. Conclusões: Apesar dos manipuladores de alimentos do restaurante serem capacitados previamente para realizar preparações isentas de glúten, os riscos de contaminação por esta proteína são grandes. Nesse cenário faz-se necessá- rio um controle rigoroso em relação à linha de produção em um restaurante que distingue preparações com e sem glúten ou optar em realizar as preparações em outro espaço físico para garantir a inocuidade do alimento (AU)

Objective: This study aimed to evaluate the risks of cross-contamination of gluten in a university restaurant with preparations for celiac individuals. Methods: This is an observational descriptive study carried out between the months of September and November 2014 in a university restaurant in the city of Belo HorizonteMG, Brazil. A checklist was elaborated, based on literature related to celiac disease and on Resolution 275, issued on October 2002, to identify the risks of cross contamination by gluten according to the production flow adopted at the restaurant. The analysis was performed in a qualitative manner. Results and Discussion: Eight critical points were identified, ranging from the reception of raw material to the meal distribution at the restaurant’s dining hall. The two critical points identified in the checklist as susceptible to change were in the warehouse. The remaining items have no possibility of changes in the short term. Conclusions: Despite the restaurant food handlers have been trained previously to make preparations gluten-free, the risk of contamination by this protein are great. In this scenario it is necessary strict control over the production line in a restaurant that distinguishes preparations with and without gluten or choose to make preparations in another physical space to ensure the safety of food (AU)

Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes.

The resistant starch (RS) contents in 49 sorghum genotypes and the effects of heat treatment using dry and wet heat on the grain and flour from two sorghum genotypes were investigated. The results showed a wide variation in the RS contents of the genotypes analyzed. The RS mean values were grouped into six distinct groups and ranged from 0.31±0.33 g/100 g to 65.66±5.46 g/100 g sorghum flour on dry basis. Dry heat causes minor losses in the RS content with retentions of up to 97.19±1.92% of this compound, whereas wet heat retained at most 6.98±0.43% of the RS. The SC 59 and (SSN76)FC6608 RED KAFIR BAZINE (ASA N23) cultivars, which have an average RS content of 65.51 g/100 g, were appropriate for human consumption, and the use of dry heat is presented as a better alternative for the preservation of RS in heat-treated grains.