Cholesterol and fatty acids profile of Brazilian commercial chicken giblets

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88 and 72.68 mg/100 g, in cooked gizzard, to 22.19 and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39 in cooked gizzard to 18.51 in fried liver. The C18:0 level ranged from 6.62 in roasted heart to 19.19 in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.

Persistent organochlorine pesticide residues in water, sediments and water Hyacinth Eichornia crassipes from the floodplain of high Paraná river, Porto Rico region, Brazil

Residues of organochlorine pesticides have been monitored in water, in the water hyacinth Eichhomia crassipes and in the sediments of three subsystems of the high Paraná river, during the period of August 1992 to August 1994. The Baia river-Guaraná lake subsystem presented the greatest content and frequency of contamination by organochlorines. Also, sediments in this subsystem have shown higher levels of contamination than water and water hyacinth. The pesticides detected in higher concentration in these subsystems were HCH, aldrin, heptachlor, ensosulfan, p.pï-DDE and p.p'-DDT