Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)

ABSTRACT The objective of this work was to evaluate the proximal chemical composition, antioxidant activity assays with total phenol, 2,2-Diphenyl-1-Picrylhydrazyl, 2'2-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt, iron reducing antioxidant power, and the fatty acid composition of fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar. The fermented and dried cocoa beans were purchased, roasted (115 °C for 5 min) and homogenized. The mixture was brought to its melting point (58 °C for 5 min). In the cocoa pulp bar there was an increase in lipids (53.0%). The roasted affected the concentration of ashes (3.38-2.98%). Total phenol (1.8, 1.5 and 1.3 mg AEG kg-1), 2,2-Diphenyl-1-Picrylhydrazyl (65.8, 64.4 and 65.0 μmol ET kg-1), 2'2-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt (3.60, 3.00 and 2.30 μmol EAC kg-1) and iron reducing antioxidant power (0.09, 0.07 and 0.06 mg Fe2+ kg-1) presented significant differences (p<0.05) in the fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar respectively, however, the changes were minimal. The cocoa pulp bar had a higher concentration of unsaturated fatty acid (89.2%), where oleic (48.6%) was predominated. Therefore, the cocoa pulp bar is a food with an important antioxidant content, moreover, it has a higher concentration of unsaturated fatty acid, which is desirable in the diet.

RESUMEN El objetivo de este trabajo fue evaluar la composición química proximal, el contenido de antioxidantes con los ensayos de fenoles totales, 2,2-Difenil-1-Picrilhidrazil, Ácido 2'2-azino-bis (3-etilbenzotiazolin-6-sulfónico), sal de diamonio y poder antioxidante reductor del hierro, y la composición de ácidos grasos en los granos de cacao fermentados y secos, granos de cacao tostados y barra de pulpa de cacao. Se compraron los granos de cacao fermentado y seco y se tostaron (115 °C durante 5 min), y se homogeneizaron. La mezcla se llevó a su punto de fusión (58 °C durante 5 min). En la barra de pulpa de cacao hubo un aumento de lípidos (53,0%). El tostado afectó la concentración de cenizas (3,38 - 2,98%). En los resultados de fenoles totales (1,80, 1,50 y 1,30 mg AEG kg-1), 2,2-Difenil-1-Picrilhidrazil (65,8, 64,4 y 65,0 μmol ET kg-1), Ácido 2'2-azino-bis (3-etilbenzotiazolin-6-sulfónico), sal de diamonio (3,6, 3,0 y 2,3 μmol EAC kg-1) y poder antioxidante reductor del hierro (0.09, 0.07 y 0.06 mg Fe2+ kg-1) presentaron diferencias significativas (p<0.05) en los granos de cacao fermentados y secos, granos de cacao tostados y barra de pulpa de cacao respectivamente, sin embargo, los cambios fueron mínimos. La barra de pulpa de cacao presentó una mayor concentración de ácidos grasos insaturados (89%), donde predominó el oleico (48,6%). Por lo tanto, la barra de pulpa de cacao es un alimento con importante contenido en antioxidantes, además, tiene una mayor concentración de ácidos grasos insaturados, lo que es deseable en la dieta.

Determination of ochratoxin A in coffee by ELISA method and its relationship with the physical, physicochemical and microbiological properties / Determinación de ocratoxina A en café mediante método ELISA y su relación con las propiedades físicas, fisicoquímicas y microbiológicas

Background: Coffee is one of the most consumed beverages in the world; however, it may contain toxic compounds such as ochratoxin A (OTA). Objectives: Determine the OTA's presence in different types of coffee, intended for beverage preparation and marketed in Colombia through the application of the enzyme-linked immunosorbent assay (ELISA) and analyze its relationship with the physical, physicochemical and microbiological properties. Methods: 8 samples of coffee commercialized in the Colombian market were selected, in which the OTA content was determined by applying the ELISA method. Likewise, a microbiological analysis was performed, and physicochemical properties were determined, such as moisture content, aw, percentage total dissolved solids (%TDS), and extraction yield (%EY). Physical properties such as free-flow densities, compacted bulk densities (CBD), porosity, average particle size (ASP), and color. The data were treated with multivariate analysis using Principal Component Analysis (PCA) and Cluster Analysis (CA) to quantitatively investigate the relationships between the coffee samples concerning their physical, physicochemical properties, and OTA content. LSD test was applied with a significance level of 95 % and Pearson correlation test. Results:All the samples had OTA content, but only 2 exceeded the limits allowed by the regulations, with a maximum value of 15.449 µg/Kg, which represents 31.449 % of the tolerable daily intake according to the parameters defined by Joint FAO/WHO Expert Committee on Food Additives (JECFA). According to the PCA and CA, the samples were grouped harmonically according to the type of coffee associated with its commercial presentation and industrial process, OTA content, and ASP. OTA content was significantly and positively correlated (p< 0.05) with %EY, %TDS, ASP, porosity, CBD and moisture. Conclusions: The coffees marketed in Colombia showed a variable range of OTA, where soluble coffees had higher OTA contents than roasted coffees, and 25 % of the coffees analyzed do not meet the levels defined by Colombian regulations. The OTA content in coffee is related to properties that define the ability to extract solutes from coffee

Antecedentes: El café es una de las bebidas más consumidas en el mundo, sin embargo, puede contener compuestos tóxicos como la ocratoxina A (OTA). Objetivos: Determinar la presencia de OTA en diferentes tipos de café destinados a la preparación de bebida y comercializados en Colombia mediante la aplicación del ensayo inmunoabsorbente ligado a enzimas (ELISA) y analizar su relación con las propiedades físicas, fisicoquímicas y microbiológicas. Métodos: Se seleccionaron 8 muestras de café comercializado en el mercado colombiano, en las cuales se determinó el contenido de OTA mediante la aplicación del método ELISA. Así mismo se realizó análisis microbiológico y se determinaron propiedades fisicoquímicas como contenido de humedad, aw, porcentaje de sólidos disueltos totales (%TDS) y rendimiento de extracción (%EY); y propiedades físicas como densidad por caída libre, densidad compactada (CBD), porosidad, tamaño promedio de partícula (ASP) y color. Los datos fueron tratados con análisis multivariado empleando análisis de componentes principales (PCA) y análisis de conglomerados (CA) para investigar cuantitativamente las relaciones entre las muestras de café con respecto a sus propiedades físicas, fisicoquímicas y contenido de OTA. Se aplicó prueba LSD con un nivel de significación del 95 % y prueba de correlación de Pearson. Resultados: Todas las muestras presentaron contenido de OTA, pero solo 2 sobrepasaron los límites permitidos por la normatividad, con un valor máximo de 15.449 µg/Kg, el cual representa un 31.449 % de la ingesta diaria tolerable según los parámetros definidos por el Comité Mixto FAO/OMS de Expertos en Aditivos Alimentarios (JECFA). De acuerdo al PCA y CA, las muestras se agruparon armónicamente de acuerdo al tipo de café asociado a su presentación comercial y proceso industrial, contenido de OTA y ASP; el contenido de OTA se correlacionó significativa y positivamente (p < 0.05) con el %EY, %TDS, ASP, porosidad, CBD y humedad. Conclusión: Los cafés comercializados en Colombia presentan un rango variable de OTA, en donde los cafés solubles presentan contenidos de OTA mayores que los cafés tostados y el 25 % de los cafés analizados no cumplen con niveles definidos por la normatividad colombiana. El contenido de OTA en el café está relacionado con propiedades que definen la capacidad de extracción de solutos del café

Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance

HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.

Abstract There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, while only the orange-fleshed roots also have a high content of carotenoids. Due to these, this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and immersion frying. The chips were evaluated for the content of resistant starch and carotenoids in nature and chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The drying process retained a greater content of total carotenoids. Fried chips can be considered high resistant starch content, even with a decrease in the content after this processing; they also showed more intense coloring and pleasant texture. There was a statistical difference between the varieties only regarding the content of carotenoids and resistant starch. Thereby, it can be concluded that the chips of both processing have good technological and functional qualities, and that the frying process presented best hardness which led to greater acceptability and purchase intention.

Characterization of Roasted Coffea arabica Species by the Relationship Between Caffeine and Diterpenes Contents

Abstract Commercial roasted and ground coffees are usually blends of Coffea arabica and Coffea canephora. Considering the differences in price and sensory characteristics between these two species, the identification of the presence of each species in commercial blends is of great interest. The aim of this study was to describe typical profiles of caffeine and diterpenes (kahweol and cafestol) contents and the ratios among these compounds to support the characterization of Coffea species in roasted coffees. 32 good cup quality Brazilian C. arabica coffees (from coffee quality contests) produced using different postharvest treatments were studied. All analysis were performed by HPLC. Higher ranges were observed in diterpene contents - kahweol varied from 1.75 to 10.68 g/kg (coefficient of variation of 510%) and cafestol from 1.76 to 9.66 g/kg (449%) - than caffeine, that varied from 5.1 to 16.2 g/kg (coefficient of variation of 218%). Wide ranges of the kahweol/cafestol ratio (0.63 to 2.77) and the caffeine/kahweol ratio (0.84 to 5.15) were also observed. Hence it was proposed the additional use of a new parameter, the ratio of caffeine/sum of diterpenes (kahweol + cafestol) that presents values from 0.54 to 2.39. The results indicated that the combined use of these parameters could be a potential tool for discriminating Coffea species in blends of roasted and ground coffee. It was proposed as potentially indicative of C. arabica: values of kahweol/cafestol ratio above 0.50, associated with caffeine/kahweol ratio lower than 5.50 and caffeine/sum of diterpenes ratio lower than 2.50.

Effect of Brewing Methods and Time on Secondary Metabolites, Total Flavonoid and Phenolic Content of Green and Roasted coffee Coffea arabica, Coffea canephora and Monsooned Malabar

Coffea arabica, Coffea canephora (robusta) and monsooned malabar are the three types of coffee which are well known and used by most of population in India and all over the globe. For consuming coffee various brewing methods are used worldwide, French press, Espresso, Turkish coffee, being the common. Eleven brewing methods are introduced in the paper for brewing of green coffee, some of which are common for brewing tea. Among all the mentioned brewing methods, Decoction method showed the best results, as maximum amount of Flavonoids and Phenols were found to be present in green coffee arabica, values being 69.24 mg QE/g of coffee and 108.67 mg QE/g of coffee respectively, whereas, for robusta it was found to be 47.47 mg QE/g of coffee and 93 mg QE/g of coffee respectively. Brewing time is also considered as one of the major factors for coffee brewing, as if the time is too short, all the flavours will not dissolve and if too long, it may dissolve undesirable components as well. An increasing trend was seen in flavonoid and phenolic content in both arabica (TPC up to 84.11 mg QE/g of coffee) and robusta (TPC up to 78 mg QE/g of coffee) along with monsooned malabar (TPC up to 84.88 mg QE/g of coffee) with increase in brewing time. Another factor considered is the solvent used for brewing. A comparison was made between water and alcohol. Both the coffees, green and roasted showed a significant difference in the values when brewed in ethanol and in water. Results indicate that the brewing methods given may be used along with a variant brewing time depending on its phenolic content. Also, green coffee can be proved a boon with more health benefits as compared to roasted one.

Changes of QT Dispersion in Hemodialysis Patients after Administrating Zhigancao Decoction () / 中国结合医学杂志

<p><b>OBJECTIVE</b>To observe the alteration of QT dispersion (QTd) and QTc dispersion (QTcd) in hemodialysis patients after oral administration of Zhigancao Decoction (, Roasted Licorice Decoction, RLD).</p><p><b>METHODS</b>To investigate the alteration of QTd and QTcd in 68 routine hemodialysis patients before and after hemodialysis with 12-lead electrocardiogram (ECG) after orally administrated RLD for 4 weeks. Blood was also taken for measurement of plasma electrolytes, liver function, renal function, hemoglobin (Hgb) and hematocrit (HCT).</p><p><b>RESULTS</b>After hemodialysis, QTd and QTcd were prolonged evidently; the difference was significant between before and after hemodialysis (P<0.05). After RLD orally administrated for 4 weeks, QTd and QTcd only slightly increased after dialysis compared with pre-dialysis (P>0.05). The QTd and QTcd of the post-therapy-post-dialysis decreased significantly compared with the pre-therapy-post-dialysis (P<0.05). There were no other significant changes in other variables (post-therapy-pre-dialysis vs. pre-therapy-pre-dialysis, or post-therapy-post-dialysis vs. pre-therapy-post-dialysis;P>0.05). After therapy, the number of patients with supraventricular arrhythmia, occasional ventricular premature beat and multiple ventricular premature beat were decreased from 15 to 4, 10 to 2 and 7 to 1, respectively.</p><p><b>CONCLUSION</b>RLD therapy not only lowered the increased QTd and QTcd after hemodialysis, but also displayed a safety profile.</p>

Analysis of HPLC Characteristic Spectrum and Comparison of Water Decoction Content of Curcumae Ra-dix Decoction Pieces from 4 Different Sources before and after Vinegar Roasted / 中国药房

OBJECTIVE:To study the common characteristic component peaks in water decoction of crude curcumae radix and the vinegar roasted products from 4 different sources,compare the contents of its water decoction,and provide reference for resolv-ing the multi-source of curcumae radix piece in clinical application,complementing and improving the quality standard of curcumae radix. METHODS:HPLC was used to determine the characteristic spectrums of crude curcumae radix and the vinegar roasted prod-ucts from different sources (Curcuma wenyujin,Curcuma kwangsiensis,Curcuma longa,Curcuma phaeocaulis),and component analysis was conducted by using fingerprint software and mirror comparison. And the changes of water decoction content before and after vinegar roasted were compared. RESULTS:Both crude curcumae radix and the vinegar roasted products from 4 different sourc-es had 7 common characteristic component peaks. Vinegar roasted had effect on peaks in different degree,some peaks areas were in-creased,some peaks areas were reduced,some peaks were generated,and some peaks were disappeared. However,the common components of curcumae radix from different sources showed no qualitative changes after vinegar roasted,except the increase or de-crease in peak areas. Areas of 5 common component peaks were increased in the 7 common components of C. wenyujin,C. kwang-siensis and C. longa after vinegar roasted,and only 3 in C. phaeocaulis after vinegar roasted. Contents of 4 water decoctions were increased after vinegar roasted. CONCLUSIONS:There are 7 common components in curcumae radix from 4 different sources. Vin-egar roasted has no qualitative effect on common components,while it can increase the chromatographic peak areas and contents of water decoction.

Optimization of Paper-roasted Technology of Aucklandiae Radix by a Multi-index Comprehensive Evalua-tion Method / 中国药师

Objective:To optimize the paper-roasted technology of Aucklandiae Radix. Methods:With methanol-water (65: 35) as the mobile phase, the contents of costunolide and dehydrocostuslactone were determined by HPLC. Senna was used to make diarrhea model in mice, and the sample decoction was administered for the mice by i. g at the dose of 10 g·kg-1 and the diarrhea index was de-termined. The paper-roasted technology of Aucklandiae Radix was optimized by L9 (34 ) orthogonal design taking the contents of cost-unolide and dehydrocostuslactone, and the diarrhea index in mice as the indices with the paper-roasted time, the paper-roasted temper-ature and the layer number as the influencing factors. Results:The variance analysis results show that the layer number and the paper-roasted temperature has the significant impact on the contents of costunolide and dehydrocostuslactone and the diarrhea index in mice. The best paper-roasted technology of Aucklandiae Radix was as follows:a layer of paper was covered by 4mm Aucklandiae Radix and repeated the same operation 5 times, and put them in drying baker at 120℃ for about 2 hours. After the essential oil of Aucklandi-ae Radix permeated on the paper with burnt flavor and dark brown in color, Aucklandiae Radix could be taken out. Conclusion:The optimum paper-roasted technology of Aucklandiae Radix is reasonable and feasible, which can provide reference for the establishment of the quality standard for paper-roasted Aucklandiae Radix pieces and the expanding of the clinical application.

Optimization of Bran-roasted Processing Technology of Sliced Myristicae Semen by Orthogonal Test / 中国中医药信息杂志

Objective To optimize the processing technology of sliced Myristicae Semen. Methods Roasting temperature, roasting time and the amount of bran were set as factors, and the content of total lignans, volatile oil, fatty oil were set as evaluation indicators. The processing technology of sliced Myristicae Semen was optimized by L9(34) orthogonal test. Results The optimal processing technology was as following: 40 g bran plus 100 g sliced Myristicae Semen, roasting for 20 minutes at 110-120 ℃. Conclusion The process is reasonable and reliable, which can provide references for new processing technology of Myristicae Semen.

Anti-carcinogenic effects of non-polar components containing licochalcone A in roasted licorice root

BACKGROUND/OBJECTIVE: Licorice has been shown to possess cancer chemopreventive effects. However, glycyrrhizin, a major component in licorice, was found to interfere with steroid metabolism and cause edema and hypertension. The roasting process of licorice modifies the chemical composition and converts glycyrrhizin to glycyrrhetinic acid. The purpose of this study was to examine the anti-carcinogenic effects of the ethanol extract of roasted licorice (EERL) and to identify the active compound in EERL. MATERIALS/METHODS: Ethanol and aqueous extracts of roasted and un-roasted licorice were prepared. The active fraction was separated from the methylene chloride (MC)-soluble fraction of EERL and the structure of the purified compound was determined by nuclear magnetic resonance spectroscopy. The anti-carcinogenic effects of licorice extracts and licochalcone A was evaluated using a MTT assay, Western blot, flow cytometry, and two-stage skin carcinogenesis model. RESULTS: EERL was determined to be more potent and efficacious than the ethanol extract of un-roasted licorice in inhibiting the growth of DU145 and MLL prostate cancer cells, as well as HT-29 colon cancer cells. The aqueous extracts of un-roasted and roasted licorice showed minimal effects on cell growth. EERL potently inhibited growth of MCF-7 and MDA-MB-231 breast, B16-F10 melanoma, and A375 and A2058 skin cancer cells, whereas EERL slightly stimulated the growth of normal IEC-6 intestinal epithelial cells and CCD118SK fibroblasts. The MC-soluble fraction was more efficacious than EERL in inhibiting DU145 cell growth. Licochalcone A was isolated from the MC fraction and identified as the active compound of EERL. Both EERL and licochalcone A induced apoptosis of DU145 cells. EERL potently inhibited chemically-induced skin papilloma formation in mice. CONCLUSIONS: Non-polar compounds in EERL exert potent anti-carcinogenic effects, and that roasted rather than un-roasted licorice should be favored as a cancer preventive agent, whether being used as an additive to food or medicine preparations.

Comparison of High Performance Liquid Chromatography with Fluorescence Detector and with Tandem Mass Spectrometry methods for detection and quantification of Ochratoxin A in green and roasted coffee beans

Two analytical methods for the determination and confirmation of ochratoxin A (OTA) in green and roasted coffee samples were compared. Sample extraction and clean-up were based on liquid-liquid phase extraction and immunoaffinity column. The detection of OTA was carried out with the high performance liquid chromatography (HPLC) combined either with fluorescence detection (FLD), or positive electrospray ionization (ESI+) coupled with tandem mass spectrometry (MS-MS). The results obtained with the LC-ESI-MS/MS were specific and more sensitive, with the advantages in terms of unambiguous analyte identification, when compared with the HPLC-FLD.

The Role of Roasted Glycyrrhiza Root in the Main Prescriptions for Shoinbyo (shao yin bing) / 日本東洋医学雑誌

Patients suffering through a period of shoinbyo (shao yin bing) must essentially be treated for impaired renal function. Formulations commonly prescribed during this period can be divided into two categories: the Shigyakuto (si ni tang) group which includes Glycyrrhizae Radix, and the Hakutsuto (bai tong tang), Hakutsukachotanjuto, Shimbuto (zhen wu tang) and Bushito (fu zi tang) groups, which do not include roasted Glycyrrhizae Radix. In order to understand the significance of Glycyrrhizae Radix, we have examined symptomatic differences in life-threatening situations, by comparing Shigyakuto and Hakutsuto formulations, based on both previous cases, and our own clinical studies.<br>Shigyakuto is composed of roasted Glycyrrhizae Radix, Zingiberis Siccatum Rhizoma, and crude Aconiti Tuber, while Hakutsuto is composed of Allii Fistulosi Bullbus, Zingiberis Siccatum Rhizoma, and crude Aconite Tuber. These formulations activate renal function, as well as gastroenterological function (bu pi wei). Which function is affected dominantly, however, appears to be dependent on whether roasted Glycyrrhizae Radix is included. In the Shigyakuto group of formulations which include Glycyrrhizae Radix, the activation of gastroenterological function is greater than that of renal function, whereas in the other formulation groups which do not include Glycyrrhizae Radix, activation of renal function is greater. This treatment principle can be applied not only in the acute phase of shoinbyo, but in the chronic phase as well. Therefore we believe that roasted Glycyrrhizae Radix has an important role in the effective Kampo treatment of patients suffering through periods of shoinbyo.

Study on Extracting with Supercritical CO_2 Fluid from Roasted Rhizoma Atractylodis Macrocephalae and Roasted Fructus aurantii immaturus and Analysis on the Chemical Constituents by GC-MS / 中国中医药信息杂志

Objective To study the optimum parameters of the supercritical CO2 fluid extraction of roasted Rhizoma Atractylodis Macrocephalae and roasted Fructus aurantii immaturus,and chemical constituents of extractive matters. Methods The experiment was performed with orthogonal design. Four factors were extractive pressure,temperature,extractive time and the flow rate of CO2. GC-MS was applied for analyzing. Results The optimum condition were obtained:the extractive pressure was 33 MPa,the temperature of extraction was 40 ℃,the extractive time was 60 minutes and the flow rate of CO2 was 27 L/h. The main chemical constituents was gamma-Elemene. Conclusion The method applied to obtain the extractive matters from roasted Rhizoma Atractylodis Macrocephalae and roasted Fructus aurantii immaturus was quickly and efficiently with satisfactory results. It provides foundation for exploration.

Inhibition on Mast Cell Degranulation and Histamin Releasing of EtoH Ext. of Roasted Perilla Seed in Vitro / 中国中医药信息杂志

Objective To detect the inhibition of the EtOH ext. of roasted perilla seed on mast cell degranulation and histamin releasing in vitro. Methods Aliquots of OVA-sensitized rat peritoneal mast cells (PMC) were preincubated with 320, 640, 12 80 ?g/mL EtOH ext. of roasted perilla seed, disodium cromoglicate and luteolin, before an optimal concentration of OVA were added. Then the PMC degranulation response upon allergen triggering was detected by PMC degranulation percentage and histamine releasing assay. Result The protocol was optimized as PMC were preincubated with drugs for 20 min, and then triggered with 20 ?g/mL OVA. 320, 640, 12 80 ?g/mL EtOH ext. of roasted perilla seed and luteolin could inhibit PMC degranulation significantly (P

Modulation of the Th1/Th2 bias in the anaphylaxis mice model / 中国免疫学杂志

Objective:To detect the modulation of the Th1/Th2 bias by the EtOH ext. of roasted perilla seed(RPS) in the anaphylaxis mice model.Methods:The mice were divided randomly into 5 groups, namely 1.28, 0.64 and 0.32 g/kg EtOH ext.of RPS group, anaphylaxis model and normal control. All the mice except for the normal control were sensitized by immunized intraperitoneally on days 0 and 5 with chicken OVA. The cytokine profile including IFN-?, TNF-?, IL-2, IL-4, IL-5 in serum of all the mice were evaluated by FCM.Results:The IFN-?/IL-4 ratio was decreased from 3.93 in the anaphylaxis mice model to 0.87 in the normal control group. The mice in 0.32, 0.64 and 1.28 g/kg EtOH ext of RPS group displayed a down-regulation for serum IL-4 and TNF-? levels and showed increased levels of IFN-? with the correspondent IFN-?/IL-4 ratio of 1.92, 2.85 and 3.14.Conclusion:The EtOH ext. of roasted perilla seed can modulate the Th1/Th2 bias in a dose-dependent manner.

Determinação quantitativa das principais substâncias utilizadas para fraudar o café torrado e moído / Quantitative determination of the main substances used to defraud ground roasted coffee

E descrita uma serie de métodos, elaborados na Seção do Café do Instituto Adolfo Lutz, São Paulo, SP, para identificação e determinação quantitativa das principais substancias (açúcar, caramelo, cevada, milho, cascas de cacau e de soja) utilizadas para fraudar o café torrado e moído. São métodos simples e rápidos, posto que ao Serviço de Fiscalização local interessa a resposta de analise no mais curto espaço de tempo possível. E descrito, ainda o aspecto das substancias da fraude, num exame a lupa (aum. 20 x) (AU).

Teores de cobre em café torrado e moído e em café bebida / Copper contents in roasted and ground coffee and in brewed coffee

Cem amostras de café torrado e moído (pó), de diferentes partes do Brasil, foram analisadas para determinação de cobre pelo método de espectrofotometria de absorção atômica. Foram analisados também os cafés bebida correspondentes. Os resultados encontrados mostraram um valor médio de 17,26 p.p.m. de cobre para os pós e de 1,19 p.p.m. para os cafés bebida. Como o café bebida foi preparado de modo a representar uma diluição de 1:5 do pó correspondente, os valores encontrados indicam uma extração de 34,9% do cobre existente nos pós. 5% das amostras de pós mostraram um nivel abaixo de 10p.p.m. de cobre. Neste pós, quase todo o cobre foi extraído quando o café bebida foi obtido. Não há correlação entre os valores de cobre obtidos no café bebida e o contidos no pó. Quando os cafés bebidas foram preparados do mesmo modo (na diluição de 1:5), todos mostraram um nivel de cobre de 1,0 p.p.m.+-0,26...

Determinação do sedimento, cascas e paus no café e moido / Determination of sediment, husks and sticks in coffee and ground

Neste trabalho foi descrito método para determinação do sedimento e cascas no café de consumo, torrado e moído. Consiste no desengorduramento parcial do material com solvente para separar o sedimento e deixar o pó solto, peneração para livrar a amostra do pó (que não é de interesse na observação para livrar a amostra do pó (que não é de interesse na observação á lupa), separação das impurezas e pesagem. No calculo final, usou-se o fator de conversão para reverter o peso encontrado em peso de impurezas no café verde (AU).