Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil.

BACKGROUND: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. OBJECTIVES: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. METHODS: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. RESULTS: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. CONCLUSIONS: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.

BACKGROUND: Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet. OBJECTIVES: This study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals. METHODS: The samples were cooked in both regular pans and pressure cookers with and without previous soaking. Mineral analyses were carried out by Spectrometry of Inductively Coupled Plasma (ICP). RESULTS: The results showed high contents of iron and zinc in raw samples as well as in cooked ones, with the use of regular pan resulting in greater percentage of iron retention and the use of pressure cooker ensuring higher retention of zinc. CONCLUSIONS: The best retention of iron was found in the BRS Aracê cultivar prepared in a regular pan with previous soaking. This cultivar may be indicated for cultivation and human consumption. The best retention of zinc was found for the BRS Tumucumaque cultivar prepared in a pressure cooker without previous soaking.

Retention of total carotenoid and ß-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking.

BACKGROUND: Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. OBJECTIVES: The aim of this study was to evaluate the total carotenoid, ß-carotene, and its all-E-, 9-, and 13-Z-ß-carotene isomers content in seven yellow sweet cassava roots and their retention after three boiling cooking methods. DESIGN: The total carotenoid, ß-carotene, and its all-E-, 9-, and 13-Z-ß-carotene isomers in yellow sweet cassava samples were determined by ultraviolet/visible spectrometry and high-performance liquid chromatography, respectively, before and after applying the cooking methods. All analyses were performed in triplicate. RESULTS: The total carotenoid in raw roots varied from 2.64 to 14.15 µg/g and total ß-carotene from 1.99 to 10.32 µg/g. The ß-carotene predominated in all the roots. The Híbrido 2003 14 08 cultivar presented the highest ß-carotene content after cooking methods 1 and 3. The 1153 - Klainasik cultivar presented the highest 9-Z-ß-carotene content after cooking by method 3. The highest total carotenoid retention was observed in cultivar 1456 - Vermelhinha and that of ß-carotene for the Híbrido 2003 14 11 cultivar, both after cooking method 1. Evaluating the real retention percentage (RR%) in sweet yellow cassava after home cooking methods showed differences that can be attributed to the total initial carotenoid contents. However, no cooking method uniformly provided a higher total carotenoid or ß-carotene retention in all the cultivars. CONCLUSION: Differences were found in the cooking methods among the samples regarding total carotenoid or ß-carotene retention, suggesting that the different behaviors of the cultivars need to be further analyzed. However, high percentages of total carotenoid or ß-carotene retention were observed and can minimize vitamin A deficiency in low-income populations.

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.

BACKGROUND: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. OBJECTIVES: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. DESIGN: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument - Spectroflame P). All experiments and analyses were carried out in triplicate. RESULTS: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. CONCLUSION: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.

Avaliação qualitativa do preparo de canais radiculares realizado "in vitro'' com instrumentos rotatórios de níquel-titânio RaCe e K3 / Qualitative evaluation of root canal preparations performed in vitro with rotary nickel-titanium instruments K3 and RaCe

O objetivo do presente estudo foi analisar a conicidade e regularidade dos canais radiculares preparados com instrumentos rotatórios de níquel-titânio Race® e K3®, utilizando contra ângulo redutor Dentfex®. O experimento envolveu canais me-siais de trinta molares humanos, superiores e inferiores, sendo aleatoriamente distribuídos em dois grupos de quinze, de acordo com os dois tipos de instrumentos rotatórios: RaCe® e K3®. A partir de então, realizou-se a moldagem dos canais radiculares, para em seguida submeter os dentes a desmineralização em ácido clorídrico a 35%, obtendo dessa forma o molde dos mesmos. Esses moldes foram analisados, onde se verifcou a conicidade e regularidade dos canais radiculares preparados. Os dados foram tabulados e submetidos à análise estatística por meio dos testes de Mann-Whitney e Qui-quadrado. Os resultados obtidos indicam a predominância de formas regulares cônicas, em todos os terços (cervical, médio, apical), nos sentidos mésio vestibular e mésio lingual e palatino dos canais preparados com os instrumentos Race® e K3®, mas houve diferença estatisticamente signifcante entre o número de ocorrência da forma irregular cilíndrica nos moldes dos canais mésio-vestibulares inferiores, preparados com os instrumentos RaCe®.

The aim of this study was to analyze the taper and regularity of root canals prepared with rotary nickel-titanium system Race® and K3®, using angle reducer Dentfex®. The experiment involved mesial canals of thirty human molars, upper and lo-wer were randomly assigned to two groups of ffteen, according to the two types of rotary instruments: RaCe® and K3®. Since then, there was casting of root canals, to then subject the teeth to demineralization in 35% hydrochloric acid, thereby obtaining the same mold. These paterns were analyzed, where there was a taper and regularity of root canals prepared. The data were tabulated and analyzed statistically by the Mann-Whitney and Chi-square. The results indicate the predominance of regular conical forms, in all thirds (cervical, middle, apical) in mesial buccal and mesial lingual and palatine canals prepared with Race® and K3®, but statistically signifcant diference between the number of occurrence of irregular cylindrical shape along the lines of mesiobuccal canals below, prepared with RaCe®.

Pasteurized milk: efficiency of pasteurization and its microbiological conditions in Brazil.

This study aimed to verify the pasteurization efficiency and the microbiological quality of milk sold in the city of Rio de Janeiro, Brazil. The microbial quality of pasteurized milk samples was assessed by sample testing for the presence of Salmonella spp., coliforms at 35 degrees C, coliforms at 45 degrees C, and mesophilic bacterial counts. In addition, the pasteurization efficiency was verified through tests of neutral phosphatase and peroxidase enzymes. Salmonella spp. were not detected in any (100%) of the analyzed samples. However, 85 (70.8%) and 69 (57.5%) of the samples were noncompliant with current legal standards for coliforms at 35 degrees C and 45 degrees C, respectively. As for the aerobic mesophilic bacteria, 48 (40.0%) of the samples were noncompliant. From the 120 samples of pasteurized milk studied, 100% were negative for neutral phosphatase, whereas 12 (10.0%) were negative for peroxidase. Logistic regression indicated the absence of relationship between present lactoperoxidase and all the microbiological parameters studied, which suggested that the quality of pasteurized milk was associated with factors related to steps before or after heat treatment.

V-Y advancement flap for the reconstruction of partial and full thickness defects of the upper lip.

We analysed the records of 25 patients who had their upper lips reconstructed after resection of a tumour. All the repairs were done with triangular cutaneous and musculocutaneous flaps with a skin island with V-Y advancement, and a subcutaneous or muscular pedicle with or without mucosa. The choice of flap was based on the width of the defect after the tumour had been resected. A subcutaneous pedicled flap was used in 14 patients; a musculocutaneous flap not including the mucosa in 5, and including the mucosa in 6. This flap can be used to repair upper lip defects of any thickness. The procedure is quite safe from a circulatory point of view and the flap has the advantage of requiring only one procedure. It is aesthetically satisfactory in most patients and maintains the good function and sensitivity of the lip.