Efecto de la interacción luz-agua sobre la fotosíntesis de la Vanilla planifolia (Orchidaceae)

Introducción: La vainilla (Vanilla planifolia Andrews) es una planta CAM de gran importancia económica en el mercado mundial de saborizantes y aromatizantes. Por ser una planta hemiepífita que inicialmente crece en el sotobosque sombreado y posteriormente asciende hasta el dosel, se aclimata a diferentes condiciones de radiación y humedad. La posibilidad de extender su cultivo a zonas secas donde sea menor la incidencia de enfermedades, dependerá de su respuesta a períodos prolongados de sequía. Objetivo: Evaluar los efectos de la interacción entre la radiación y la humedad sobre los parámetros de la fotosíntesis y funcionamiento del CAM de plantas de vainilla en sus fases iniciales de desarrollo vegetativo, y determinar si las condiciones de radiación en las que crece la planta pueden ayudar a moderar los efectos negativos de la sequía. Métodos: Se evaluaron plantas de vainilla que crecieron con riego durante 18 meses en casetas con iluminación relativa (IR) de 8, 17, 31 y 67 %; posteriormente se suspendió el riego y se fueron deshidratando durante 94 días hasta alcanzar un contenido de humedad crítico (contenido hídrico relativo, CHR ≤ 50 %), y finalmente se reinició el riego durante 22 días; se evaluó el efecto de estos procesos sobre la asimilación de CO2, la acidez titulable y la eficiencia cuántica del Fotosistema II (Fv/Fm). Resultados: Bajo condiciones intermedias de IR (17 % y 31 %), la asimilación de CO2 y laacumulación nocturna de ácidos orgánicos presentaron la menor afectación por el déficit hídrico, así como la mejor recuperación luego de la rehidratación. El CHR se vio más afectado por la disponibilidad de agua en el tejido vegetal, mientras que Fv/Fm lo fue por el ambiente de radiación. Los efectos combinados de estrés hídrico y alta radiación ocasionaron daños irreversibles en la fotosíntesis para el tratamiento de IR de 67 %. Conclusiones: En las plantas de vainilla, el impacto negativo de la sequía sobre los parámetros de la fotosíntesis fue mayor en alta radiación; sin embargo, en condiciones de baja radiación también aumentó la susceptibilidad de las plantas a la sequía, en comparación con los ambientes de radiación intermedia, en los cuales la densidad de flujo de fotones media fue de 340 μmol m-2 seg-1 (17 % de IR) y 620 μmol m-2 seg-1 (31 % de IR). Estos resultados sugieren el potencial de cultivar vainilla en zonas con sequía estacional bajo sistemas productivos de baja tecnificación, manteniendo estas condiciones de radiación.

Introduction: Vanilla planifolia Andrews is a CAM plant of economic importance in the global market of flavorings and essences. Being a hemiepiphyte which initially grows in the shady understory and later climbs to the canopy, it acclimates to different conditions of radiation and humidity. The possibility of extending this crop to dry areas where the incidence of diseases is lower will depend on the response to prolonged periods of drought. Objective: To evaluate the effects of the interaction of radiation and humidity on the parameters of photosynthesis and operation of CAM of vanilla plants, and to determine if the radiation environment could help to moderate the negative effects of drought. Methods: We evaluated well-watered vanilla plants grown for 18 months in relative illumination (RI) of 8, 17, 31 and 67 %, which underwent dehydration for 94 days until reaching critical water content (relative water content, RWC < 50 %) and then rehydration for 22 days; variables evaluated were: CO2 assimilation, titratable acidity, and quantum efficiency of Photosystem II (Fv / Fm). Results: Under intermediate conditions of radiation (17 % and 31 % RI), CO2 assimilation and nocturnal accumulation of organic acids were less affected by water deficit and also showed the best recovery after rehydration. The RWC was most affected by the water available in plant tissue, while Fv / Fm was affected by radiation. The combined effects of water stress and high radiation caused irreversible damage to photosynthesis for the 67 % RI treatment. Conclusions: In vanilla plants, the negative impact of drought on photosynthetic parameters was greater in high radiation; however, in low radiation conditions the susceptibility of plants to drought also increased, as compared to intermediate radiation environments, which were under a mean photon flux density of 340 µmol m-2 s-1 (17 % IR) and 620 µmol m-2 s-1 (31 % IR). These results suggest the potential for growing vanilla in areas with seasonal drought under low-tech production systems, maintaining these radiation conditions.

Acidogenic and Erosive Potential of Paediatric Liquid Medications- A SEM Based Study

Background: Dental erosion is a complex pathology of multifactorial etiology in which chemical, biological and behavioural factors influence the erosive process. The etiology has been related to the regular use of products with low endogenous pH and high acidity including liquid medicaments. Aim: To investigate the endogenous erosive potential of commonly used pediatric liquid medicaments. Methods: Endogenous pH and titratable acidity of eight commonly used pediatric liquid medicaments were measured using a digital pHmeter. 54 exfoliated or extracted primary and permanent teeth without any carious lesion, maintained in pediatric liquid medicaments were observed under SEM after 1 minute and 10 minutes of time intervals. Results: Most of the medicaments showed etched prism pattern on primary teeth and crater formation whereas etched prism pattern was seen on all permanent enamel surfaces. Conclusion: Evidence of dental erosion was observed on both primary and permanent enamel.

Water salinity and nitrogen fertilization in the production and quality of guava fruits / Salinidade da água e adubação nitrogenada na produção e qualidade de frutos de goiabeira

Using nitrogen (N) to increase plant tolerance to salinity has been tested in many species. However, in addition to controversial results, most studies are conducted with annual species and/or in the initial growth stage and there are almost no studies with perennial fruit crops in the production stage. Thus, this study aimed to evaluate the production components and post-harvest quality of 'Paluma' guava irrigated with water of increasing salinity in soil fertilized with N. The experiment was carried out for two years in drainage lysimeters in an experimental area of the Federal University of Campina Grande (UFCG), Pombal, PB, Brazil. The experimental design was in randomized blocks, in 5 x 4 factorial scheme, with of five levels of water salinity ­ ECw (NaCl)(0.3, 1.1, 1.9, 2.7 and 3.5 dS m-1) and four N doses (ureia) (70, 100, 130 and 160% of the recommended dose - 541.1 mg of N dm-3 of soil per year), with three replicates. Number of fruits, mean fruit weight, production per plant, polar and equatorial diameters of fruit and contents of soluble solids and ascorbic acid (vitamin C) decreased linearly with the increase in irrigation water salinity from 0.3 dS m-1. The interaction between water salinity and N doses and the isolated action of N did not interfere statistically with the studied variables.

O uso de nitrogênio como forma de aumentar a tolerância das plantas à salinidade tem sido testado em muitas espécies. No entanto, além de resultados controversos, se observa que a maioria dos estudos são realizados com espécies anuais e, ou na fase inicial de crescimento, sendo praticamente inexistentes estudos com frutíferas perenes em fase de produção. Nessa direção, o trabalho teve como objetivo avaliar os componentes de produção e a qualidade pós-colheita de goiabeira 'Paluma' irrigada com águas de salinidade crescente no solo com nitrogênio. O experimento foi conduzido durante dois anos em lisímetros de drenagem numa área experimental da Universidade Federal de Campina Grande (UFCG), Pombal, PB. O delineamento experimental foi em blocos casualizados, em esquema fatorial 5 x 4, com salinidades de água ­ CEa (NaCl) de 0,3, 1,1, 1,9, 2,7 e 3,5 dS m-1 e quatro doses de nitrogênio (ureia) de 70, 100, 130 e 160% da dose recomendada de 541,1 mg de N dm-3 por ano, com três repetições. A interação salinidade da água x doses de nitrogênio e ação isolada de N não influenciaram estatisticamente as variáveis estudadas. O número de frutos, a massa média de frutos, a produção por planta, o diâmetro polar e equatorial dos frutos, os teores de sólidos solúveis e ácido ascórbico (vitamina C), decresceram linearmente com o aumento da salinidade da água de irrigação a partir de 0,3 dS m-1.

Desenvolvimento de sorvete de kefir com polpa de manga: avaliação sensorial, físico-química e de bactérias ácido láticas / Development of kefir ice cream with mango pulp: sensory evaluation, physico-chemistry and lactic acid bacteria

O kefir é uma bebida probiótica que contribui com benefícios à saúde. A sua utilização em preparações como o sorvete contribui para incorporação de micro-organismos probióticos na formulação podendo estimular seu consumo com objetivo funcional, por meio de uma sobremesa apreciada entre os consumidores. O trabalho objetivou analisar as características sensoriais, físico-químicas e microbiológicas de sorvetes caseiros desenvolvidos com kefir e polpa de manga. A formulação 1 do sorvete foi elaborada com kefir à 5% e a formulação 2 com kefir a 10% (m/v) e avaliadas quanto a aceitação, pH, acidez titulável e contagem de BAL. As análises microbiológicas foram realizadas no leite integral, kefir à 5% e 10 % m/v e nos sorvetes antes do congelamento (T0), após o congelamento final (T29 h) e após uma semana do congelamento (T168 h). O pH do kefir a 5 % diferiu (p < 0,05) daquele encontrado no de 10%. A análise sensorial mostrou que as formulações foram bem aceitas (p > 0,05) em todos os atributos. Após T168 h os sorvetes apresentaram contagem BAL igual a 2,7 x107 para a formulação 1 e 1,1 x108 UFC/mL para a formulação 2. Conclui-se que o kefir apresentou características de um leite fermentado e que o sorvete de kefir com polpa de manga à 5% e 10% apresentaram após T168 h contagem mínima de bactérias ácido lácticas prevista na legislação (AU)

Kefir is a probiotic drink that contributes health benefits. Its use in preparations such as ice cream can stimulate its consumption through a dessert appreciated among consumers, in addition to allowing the ingestion of lactic acid bacteria. The objective of this work was to analyze the sensorial, physicalchemistry and microbiological characteristics of homemade ice creams developed with kefir and mango pulp. Formulation 1 of the ice cream was made with kefir at 5% and formulation 2 with kefir at 10%, (w/v) and was evaluated for acceptance, pH, titratable acidity and lactic acid bacteria count. Microbiological analyzes were performed in whole milk, kefir at 5% and 10%, and in ice cream before freezing (T0), after the final freezing (T29 h) and after one week of freezing (T168 h). The pH of the kefir at 5% differed (p <0.05) from that found in 10%. Sensory analysis showed that the formulations were accepted (P> 0.05) in all attributes. After T168 h, the ice creams had a lactic acid bacteria count (AU)

Nondestructive Analysis of Litchi Fruit Quality Using FT-NIR Spectroscopy

A non-destructive optical method based on near-infrared spectroscopy has been used for the evaluation of litchi fruit quality. Diffuse reflectance measurements (12500–3600 cm-1), physical, and biochemical measurements were performed individually on 100 litchi fruits of cv.Shahi cultivar harvested at different ripening stages. Relationships between spectral wavelengths and quality attributes were evaluated by application of chemometric techniques based on partial least squares (PLS) regression. The fruit set was divided into two groups: 60 fruits for calibration and 39 for validation. Good prediction performance was obtained for pH, soluble solids, and titratable acidity with correlation coefficients of 0.96, 0.91 and 0.94 respectively and root mean square errors of prediction of 0.009, 0.291ºBrix and 0.011% malic acid respectively. For the other quality traits such as vitamin C and color the prediction models were not satisfactorily accurate due to the higherror of calibration and prediction.

Influence of Some Commercially Available Mouthwashes on Teeth / 치위생과학회지

The purpose of this study was to investigate the chemical properties of some commercially available mouthwashes and to ascertain whether the mouthwashes accelerated mineral loss in dental enamel. Five commercially available mouthwashes were selected from the three largest malls in Korea: Perio Total 7 Aqua Cool Mint Strong FreshTM (PS; LG Household & Health Care Ltd.), Garglin OriginalTM (Dong-A Pharmaceutical Co., Ltd.), Garglin ZeroTM (Dong-A Pharmaceutical Co., Ltd.), Listerine Naturals CitrusTM (LC; IDS Manufacturing Ltd.), and Listerine Cool MintTM (LM; IDS Manufacturing Ltd.). The composition, pH, and titratable acidity of the mouthwashes were investigated. Six bovine teeth specimens were prepared for each mouthwash group. Each of the six specimens was individually immersed in 30 ml aliquots of mouthwash for 1 minute, 30 minutes, 90 minutes, and 120 minutes, and the samples were placed in a 36.5℃ stirred incubator. The degree of mineral loss (ΔF) of the tooth surface area exposed to mouthwash, compared with normal teeth, was analyzed by quantitative light-induced fluorescence-digital. The difference in ΔF among mouthwash groups was examined by the Kruskal-Wallis H test (α=0.05). The contents of mouthwashes differed between Listerine and other products, and the pH ranged from 4.09 to 6.75. The titratable acidity of PS was the lowest at 0.63 ml and highest at 9.25 ml for LM. Minor mineral loss was observed when dental specimens were immersed in the Listerine products (LC and LM) for more than 90 minutes, but the degree of mineral loss for Listerine products was not statistically significantly different from that for groups without mineral loss. In conclusion, all five commercially available mouthwashes showed no harmful effects on tooth enamel.

The effect of foliar fertilization with organic products on some nutritional value during post-harvest storage of tomatoes (lycopersicon esculentum mill)

The aim of this study was to observe the effect of foliar fertilization with organic products on the nutritional quality of fruits stored. The time between harvest and consumption of fruits and vegetables, may be up to several weeks. In this regard, the storage capacity of tomato fruits at three hybrids has been studied: Antalya, Chocolat and Tiger. The culture was founded in a greenhouse in the south-west of Romania. The fruits were stored at a temperature of 15°C ± 0.5°C and a relative atmospheric humidity of 82% for a period of 42 days. In order to assess the nutritional fruit value during storage, biochemical analyzes were carried out at 7, 21, 35 and 42 days. Experimental results have shown that the best variants of organic manure and storage time, which positive influenced the content of carotene and vitamin C were variants with humic acids + Vitis vinifera seeds extract and humic acids + extract from the seeds of Vitis vinifera + Boro(AU)

El objetivo de este estudio fue observar el efecto de la fertilización foliar con productos orgánicos sobre la calidad nutricional en los frutos almacenados. En este sentido, la capacidad de almacenamiento de los frutos de tomates ha sido sometida a tres híbridos: Antalya, Chocolat y Tiger. Los tomates han sido cultivados en un invernadero, en la parte sur-oeste de Rumanía. Los frutos se han guardado a una temperatura de 15°C ± 0.5°C y a una humedad atmosférica relativa de 82%, durante un período de 42 días. Para la evaluación nutricional de los frutos durante el periodo de almacenamiento, se realizaron análisis bioquímicos a los 7, 21, 35 y 42 días. Los resultados de los experimentos mostraron que las mejores fórmulas empleadas en la fertilización orgánica, así como el tiempo de almacenamiento, que han influido positívamente en el contenido de carotenos y vitamina C, han sido: la fórmula con ácidos húmicos + extracto de semillas de Vitis vinifera y la fórmula con ácidos húmicos + extracto de semillas de Vitis vinifera + Boro(AU)

Elaboração e caracterização físico-química de uma conserva acidificada de biri-biri (averrhoa bilimbi) / Elaboration and physico-chemical characterization of an acidified conserved Biri-Biri (Averrhoa bilimbi)

O objetivo deste trabalho foi elaborar uma conserva acidificada, utilizando como matéria-prima o biri- -biri (Averrhoa bilimbi), no estágio de maturação verde, visando obter um produto com maior vida de prateleira. A caracterização físico-química foi realizada por meio das análises de pH, acidez total e sólidos solúveis (ºBrix), avaliando esses atributos nos tempos 0, 8 ,15 e 30 dias. As metodologias utilizadas para as análises do estudo foram as preconizadas pelas Normas Analíticas do Instituto Adolfo Lutz. Os resultados obtidos para pH, nos tempos 0, 8,15 e 30 dias, foram de 1,91, 1,70, 2,27 e 3,30 respectivamente. No que se refere à acidez total, os valores encontrados foram, nos mesmos intervalos acima descritos, de 4,30%; 3,07%; 1,68% e 1,50% de ácido acético. Quanto aos teores de sólidos solúveis (ºBrix), os resultados foram: 3,30; 3,53; 3,46 e 3,33 ºBrix, nos tempos 0, 8,15 e 30 dias, respectivamente. Pelos resultados obtidos, observa-se que a conserva de biri-biri elaborada apresentou características físico-químicas conformes com o requerido pela legislação vigente, no que se refere aos valores de pH, podendo ser classificado como um produto de baixa acidez, mostrando-se como uma boa alternativa para o consumo e conservação dessa fruta, quando não encontrada in natura.(AU)

The effect of dilution on the erosive potential of maltodextrin-containing sports drinks / Efeito da diluição no potencial erosivo de bebidas esportivas contendo maltodextrina

Introduction: The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion. Objective: To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports drinks. Methodology: Five samples of five maltodextrin-containing sports drinks [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Athletica Nutrition (AN), Integral Medica (IM)] were diluted with distilled water in three different proportions: as recommended by manufacturer (rec), with 20% more powder (20+) and with 20% less powder (20-) than recommended. Their pH and titratable acidity (volume of 1N NaOH necessary to raise pH to 5.5) were determined. Result: The pH and titratable acidity differed among the products, and pH values differed among the dilutions. All sports drinks showed pH below the critical pH for dental enamel demineralization. There was a significant negative correlation between pH and titratable acidity (p <0.01; r = -0.795). Conclusion: Changes in the dilution of maltodextrin-containing sports drinks affected their pH, but not their titratable acidity.

Introdução: O consumo de bebidas esportivas contendo maltodextrina durante a atividade física tem aumentado. Geralmente elas são ácidas, podendo causar erosão dentária. Objetivo: Avaliar o efeito da diluição sobre o potencial erosivo de bebidas esportivas contendo maltodextrina. Metodologia: Cinco amostras de cinco bebidas esportivas contendo maltodextrina [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Atlhetica Nutrition (AN), Integral Medica (IM)] foram diluídas com água destilada em três diferentes proporções: como recomendado pelo fabricante (REC), com 20% a mais de pó (20+) e com 20% a menos de pó (20-) do que o recomendado. Foram determinados o seu pH e titrabilidade ácida (volume de NaOH 1N necessário para elevar o pH para 5,5). Resultado: O pH e titrabilidade ácida foram diferentes entre os produtos. Os valores de pH foram diferentes entre as diluições. Todas as bebidas esportivas apresentaram pH abaixo do pH crítico para a desmineralização do esmalte dental. Houve uma correlação negativa significativa entre o pH e a titrabilidade ácida (p <0,01; r = -0,795). Conclusão: Pequenas alterações na diluição de bebidas esportivas contendo maltodextrina podem afetar o seu pH, mas não a sua titrabilidade ácida.

Evaluation of human milk titratable acidity before and after addition of a nutritional supplement for preterm newborns / Avaliação da acidez titulável do leite humano antes e após adição de um suplemento nutricional para recém-nascido pré-termo

Abstract Objective: To evaluate the initial Dornic acidity in raw human milk, after pasteurization and after heating and dilution of a dietary supplement for preterm infants. Methods: A quantitative, descriptive, and experimental study was carried out with a convenience sample at the human milk bank at a Brazilian public maternity, with specialized care for pregnant women and newborns at risk. The eligibility criteria for the study sample included 93 frozen raw human milk in suitable containers with volumes ≥100 mL and initial Dornic acidity ≤8° Dornic (ºD). Milk acidity of human milk was measured in four stages: in raw human milk (initial); after pasteurization; after the heating of pasteurized milk and dilution of the supplement; and after thirty minutes of supplementation. Results: The initial acidity was 3.8° D ± 1.3 (95% CI: 3.56-4.09) with no significant difference in Dornic acidity in pasteurized milk, which was 3.6° D ± 1.2 (95% CI: 3.36-3.87). The dilution of the supplement in pasteurized milk that was heated significantly increased mean Dornic acidity to 18.6 °D ± 2.2 (95% CI: 18.18-19.11), which remained high after thirty minutes of supplementation at 17.8 °D ± 2.2 (95% CI: 17.36-18.27), considering p < 0.05. Conclusions: The study observed no significant differences in Dornic acidity of raw human milk and pasteurized human milk; however, the dilution of a human milk supplementation caused a significant increase in acidity. Further investigations are necessary on the influence of this finding on the quality of supplemented milk and its consequences on the health of preterm infants.

Resumo Objetivo Avaliar a acidez Dornic inicial no leite humano cru, após pasteurização, e aquecimento e diluição de um suplemento nutricional para recém-nascidos prematuros. Métodos Estudo quantitativo, descritivo, experimental, com amostragem por conveniência, feito no Banco de Leite Humano de uma maternidade pública brasileira, com assistência especializada às gestantes e recém-nascidos de risco. Os critérios de elegibilidade das 93 amostras do estudo incluíram leites humanos crus congelados em embalagens apropriadas, com volumes ≥ 100 mL e acidez Dornic inicial ≤ 8°Dornic (°D). A acidez Dornic dos leites humanos foi mensurada em quatro momentos: no leite humano cru (inicial); após pasteurização; após aquecimento do leite pasteurizado e diluição do suplemento; e após transcorridos 30 minutos de suplementação. Resultados A acidez inicial foi de 3,8°D ± 1,3 (IC 3,56-4,09) e não apresentou diferença significativa em relação à acidez Dornic no leite pasteurizado, que foi de 3,6°D ± 1,2 (IC 3,36-3,87). A diluição do suplemento no leite pasteurizado e aquecido aumentou significativamente a média da acidez Dornic a 18,6°D ± 2,2 (IC 18,18-19,11), a qual se manteve elevada em 17,8°D ± 2,2 (IC 17,36-18,27) após 30 minutos da diluição, considerando p < 0,05. Conclusões O estudo demonstrou que a acidez Dornic do leite humano cru e a do leite humano pasteurizado não apresentaram diferenças significativas, porém a diluição do suplemento de leite humano promoveu elevação significativa da acidez. Maiores investigações da influência desse achado sobre a qualidade do leite suplementado e suas consequências na saúde de prematuros são necessárias.

Endogenous pH, titratable acidity of commercially available mouthwashes in Indian market.

The objective of this study was to evaluate in vitro the endogenous pH, titratable acidity of mouthwashes available in the Indian market. Methods: The study sample was composed of 11 commercial brands of mouthwashes based on different active ingredients. The experiments were performed in triplicate. The endogenous pH was evaluated by using a digital pH meter; titratable acidity was evaluated by the addition of 0.1N NaOH increments to the mouthwashes. Results: pH values ranged from 4.01(CODE K mouth wash containing Terminalia chebula) to 6.58 (CODE E mouthwash containing Diclofenac), and total of six mouthwashes had pH less than the critical value of 5.5, thus classified as potentially erosive. Titratable acidity values ranged from 0.2 (CODE H- Chlorhexidine Gluconate) to 1.2 (CODE I- Thymol, Eucalyptol). Conclusions: Some of the mouthwashes evaluated in this study presented low endogenous pH, even below the critical value for enamel dissolution (pH<5.5), high titratable acidity which may be potentially erosive to the dental tissues if not properly used.

Caracterização físico-química de variedades de amora-preta da região sul do Brasil / Physicochemical characterization of blackberry from the Southern Region of Brazil

A amora-preta (Rubus sp.) é uma fruta cuja exploração comercial está iniciando no Brasil. Seu cultivo iniciou na década de 70 e vem aumentando com a introdução e adaptação de novas cultivares. Porém, pouco se conhece sobre as disparidades geradas na composição e nas características das frutas dessas novas plantas. O objetivo deste trabalho foi avaliar as características físico-químicas de diferentes cultivares ('Tupy', 'Guarani' e 'Cherokee') e seleções (02/96, 07/001 e 03/001) de amora, que estão sendo estudadas para originar cultivares adaptadas à região Sul do Brasil. Foram analisados a cor objetiva, sólidos solúveis (SS), pH, acidez titulável, composição centesimal e ácidos graxos de amoras. As frutas apresentaram umidade entre 84,8 e 90,3%; proteína entre 0,09 e 0,14%, fibra alimentar entre 5,8 e 5,5% e cinzas entre 0,27 e 0,49%. A seleção 02/96 apresentou menor teor de cinzas. Os SS variaram entre 7,3 a 10,2°Brix, a acidez titulável variou entre 1,30 e 1,58% em ácido cítrico e o pH entre 2,8 e 3,1. A seleção 03/001 apresentou menor valor de SS que as demais e menor tendência ao vermelho, mas maior intensidade de cor que a cultivar 'Tupy'. Os ácidos graxos encontrados em maior concentração foram o ácido palmítico (22-29%), oléico (13-32%) e linoléico (15-33%), com diferenças nas concentrações entre os tipos de amora. As variedades de amora-preta avaliadas apresentaram bom valor nutricional com níveis de açúcar e acidez adequados para a industrialização, além de conter ácidos graxos importantes para a manutenção da saúde.

Blackberry (Rubus sp.) is a fruit whose commercial exploitation is starting in Brazil. Its cultivation began in the 70's and is increasing with the introduction and adaptation of new cultivars. However, little is known about the disparities in the composition and characteristics of the fruit from these new plants. The objective of this study was to evaluate the physicochemical characteristics of different cultivars ('Tupy', 'Guarani' and 'Cherokee') and selections (02/96, 07/001 and 03/001) of blackberries, which are being studied to generate cultivars adapted to Southern Region of Brazil. The objective color, soluble solids (SS), pH, titratable acidity, proximate composition and fatty acids of blackberries were evaluated. The fruit humidity ranged between 84.8 and 90.3%; protein between 0.09 and 0.14%, dietary fiber between 5.5 and 5.8% and ash between 0.27 and 0.49%. Selection 02/96 had the lowest ash content. SS ranged from 7.3 to 10.2°Brix, titratable acidity ranged between 1.30 and 1.58% citric acid and pH between 2.8 and 3.1. Selection 03/001 had the lowest SS value and it also had lower redness, but higher color saturation than 'Tupy' cultivar. The fatty acids found at higher concentration were palmitic (22-29%), oleic (13-32%) and linoleic acid (15-33%), with differences in the concentration among blackberry genotypes. The varieties of blackberry evaluated showed good nutritional value with sugar and acidity levels suitable for industrialization. It also contained fatty acids important for maintaining health.

Effects of pH and titratable acidity on the erosive potential of acidic drinks / 대한구강보건학회지

No abstract available.

Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.) / Efecto del procesamiento y tiempo de almacenamiento en el contenido de vitamina C y licopeno en néctar de guayaba rosada (Psidium guajava L.)

In this study, the effect of processing and storage time on the vitamin C and lycopene contents was evaluated. Guavas were washed, cut in quarters, blanched, pulped and the pulp pasteurized. The pulp was used for the production of nectar: guava pulp, sugar and water were mixed in 5:3:12 proportions, and the mixture was pasteurized, poured while hot into 125 mL glass jars, and cooled rapidly to 25°C. The production of nectar from fresh guava reduced vitamin C, lycopene and titratable acidity, by contrast soluble solid and pH increased significant. Vitamin C content from 168.9 to 62.3 mg/(100 g fresh weight), and lycopene content from 3.55 to 1.35 mg/(100 g fresh weight) (p < 0.001 in both cases. After 240 days at 10.0 ± 2°C, no further statistically significant change in lycopene and soluble solid content was observed (p > 0.05). Storage time did affect vitamin C, pH, and titratable acidity content, vitamin C content fell by 89.3% to 6.67 mg/(100 g fresh weight) (p < 0.001). Based on this study, guava nectar storage at 10 ° C retained 46% of the content of vitamin C for 120 days.

En este estudio, el efecto del procesamiento y el tiempo de almacenamiento en el contenido de vitamina C y licopeno fueron evaluados. Las guayabas fueron lavadas, cortadas en cuartos, escaldadas, despulpadas y la pulpa pasteurizada. La pulpa se utilizó en la producción del néctar: pulpa de guayaba, azúcar y agua se mezclaron en la proporción de 5:3:12, y la mezcla se pasteurizo, vertido en caliente en frascos de vidrio 125 ml, y se enfrío rápidamente a 25°C. La producción de néctar de guayaba fresca reduce la vitamina C, licopeno y la acidez titulable, en contraste los sólidos solubles y el pH se incrementan significativamente. El contenido de vitamina C de 168,9 a 62,3 mg/100 g de peso fresco, y el contenido de licopeno de 3,55 a 1,35 mg/100 de peso fresco (p < 0,001 en ambos casos). Después de 240 días a 10,0 ± 2ºC no se observó cambios estadísticamente significativos en el contenido del licopeno (p > 0,05). El tiempo de almacenamiento afectó el contenido de vitamina C, el pH y acidez titulable, el contenido de vitamina C se redujo en un 89,3% a 6,67 mg/100 g de peso fresco (p < 0,001). En base a este estudio, el almacenamiento de néctar de guayaba a 10°C, conserva el 46% del contenido de vitamina C durante 120 días.

The Relationship between the Popular Beverages in Korea and Reported Postprandial Heartburn / 대한소화기학회지

BACKGROUND/AIMS: The aim of this study was to investigate the frequency of heartburn produced by beverages available in Korea and to clarify the mechanism causing heartburn. METHODS: We measured pH, titratable acidity, and osmolality of 35 beverages in vitro and correlated them with the severity of heartburn reported by questionnaire in 382 patients from November 2004 to June 2005. RESULTS: Coffee (1.15) and soju (1.12) showed the highest heartburn score, while oolong tea (0.17) and carrot juice (0.18) showed the lowest heartburn score among all beverages. Titratable acidity of citrus juices correlated with heartburn (r=0.78; p=0.023). Soft drinks had the lowest pH, which was unrelated with heartburn scores (r=-0.54; p=0.460). Increasing pH among alcoholic beverages was correlated with heartburn scores (r=0.84; p=0.037), and osmolality was inversely associated with heartburn scores (r=-0.86; p=0.028). The heartburn score of decaffeinated coffee was significantly lower than that of regular coffee (p<0.001). Regular milk caused more heartburn than low-fat milk (p=0.008). CONCLUSIONS: Our findings provide dietary information that helps to select appropriate beverages to the patients with heartburn.

Acidez titulable como control de calidad para la leche humana / Titratable acidity as a test for quality control of human milk

La determinación de la acidez titulable es una prueba fisicoquímica de control de calidad para leche humana que debe realizarse de rutina como parámetro clasificatorio en los Bancos de Leche Humana (BLH). Analizar la acidez titulable como control de calidad para la leche humana en el Banco de Leche del Complejo Hospitalario Universitario “Ruiz y Páez”. Ciudad Bolívar, Estado Bolívar. Febrero-marzo 2007. Se analizaron 50 muestras por triplicado, obtenidas por extracción mecánica a donadoras de leche humana. Se determinaron acidez titulable por el método Dornic, recuento de bacterias aerobias mesófilas según Norma Venezolana COVENIN 902-87, y se relacionaron ambas variables. Para el análisis estadístico se utilizó la media aritmética, prueba de Chi cuadrado y coeficiente de correlación de Pearson. Un 78% de las muestras (n=37) presentaron acidez titulable aceptable (1ºD a 8ºD), 22% restante (n=13) fueron no aceptables,(>8ºD a 20ºD). Hubo desarrollo microbiano en 100% de las muestras, con valores hasta 105 UFC/mL. Al relacionar acidez titulable con carga bacteriana total se obtuvo un coeficiente de correlación r=0,79; con tendencia positiva y relación lineal de las variables. La acidez titulable en grados Dornic refleja de manera directa el grado de contaminación bacteriana que posee la leche humana, considerándose adecuada como prueba fisicoquímica de control de calidad.

Assessment of titratable acidity is a test of physical chemistry quality control for human milk that should be performed routinely as a qualifier parameter in human milk banks. To analyze the titratable acidity as quality control for human milk in the Milk Bank of the University Hospital Complex "Ruiz y Páez" Ciudad Bolivar, Bolivar state, between February and March 2007. 50 samples obtained by mechanical extraction of human milk donors were analyzed in triplicate. Titratable acidity by the Dornic method and bacterial aerobic mesophilic count according to Venezuelan Standard COVENIN 902-87 were assessed. Statistical analysis was performed by the arithmetic mean, Chi-square test and Pearson correlation coefficient. 78% of the samples (n=37) presented acceptable acidity (1ºD-8ºD), and 22% (n=13) were not acceptable (> 8º to 20ºD). Microbial development was detected in all samples, with values up to 105 CFU/mL. A positive relation was found between titratable acidity and total bacterial load (r=0,79). Titratable acidity reflects the degree of bacterial contamination of human milk and can be regarded as an adequate test for physical chemistry quality control.

Evolução de indicadores do ponto de colheita em manga 'Tommy Atkins' durante o crescimento e a maturação, nas condições do vale do São Francisco, Brasil / Evolution of harvest time indicators on 'Tommy Atkins' mango fruit during growth and maturation at São Francisco River Valley conditions, Brazil

Objetivou-se, neste trabalho, caracterizar a evolução dos principais indicadores do ponto de colheita sugeridos para a manga (Mangifera indica L.), durante o crescimento e a maturação de frutos da cultivar Tommy Atkins, nas condições do Vale do São Francisco. Por ocasião da frutificação, foram selecionadas quarenta e oito plantas, distribuídas uniformemente em quatro fileiras de plantio de um pomar comercial. Nessas plantas, foram marcados seiscentos frutos, no estádio de desenvolvimento denominado "ovo" (40 mm de diâmetro), o que foi verificado aos 52 dias após a frutificação (daf). Periodicamente, até o completo amadurecimento na planta, foram coletadas amostras desses frutos, correspondentes à idade, aos 52, 64, 72, 83, 92, 99, 106, 113, 120, 125, 128, 133 e 139 daf. O delineamento experimental foi inteiramente casualizado, com 13 tratamentos (idade dos frutos) e quatro repetições constituídas por dez frutos. As mudanças ocorridas na coloração a partir de 99 daf e na firmeza da polpa foram os indicadores que melhor delimitaram o início da maturação das mangas, devendo ser acompanhados por meio de amostragem da área. As mudanças na acidez titulável e nos teores de sólidos solúveis (SS) e de carotenóides totais da polpa também foram indicativas da evolução da maturação. A polpa da manga madura apresentou o máximo teor de SS e teores de ácido ascórbico e de carotenóides totais inferiores aos dos frutos no início da maturação.

The aim of this study was to characterize the evolution of the main harvest time indicators suggested to mango fruit (Mangifera indica L.), during growth and maturation, at the São Francisco River Valley conditions. At the fruit set stage, forty-eight plants uniformly distributed on four rows were selected from a commercial orchard. From these plants, six hundred fruits were selected at the development stage known as "egg" (40 mm of diameter), which were verified at 52 days after fruit set (DAFS). Periodically, until the complete ripening on the plant, fruit samples were collected, corresponding to their age, at 52, 64, 72, 83, 92, 99, 106, 113, 120, 125, 128, 133, and 139 DAFS. The experimental design was completely randomized, with 13 treatments (age of fruits) and four replications constituted by ten fruits. Changes on the pulp color from 99 DAFS on and on firmness were the indicators which offered the best characterization of the beginning of maturation on mango fruits and they should be accompanied by fruit sampling on the field. Changes on the titratable acidity and on the contents of soluble solids (SS) and total pulp carotenoids were also indicative of the maturity evolution. The pulp of ripe mango fruit showed maximum SS content and ascorbic acid and total carotenoids contents lower than those of fruits at the beginning of maturation.