ABSTRACT
Vitamin C stability, new variables of cultivation, management and post harvest conservation of vegetables and culinary treatments before consumption can produce modifications in the content of this vitamin. To obtain actualized information of vitamin C content in fresh and processed food, this nutrient was determined in spinach in the fresh state and after subjected to current methods of conservation. Vitamin C determination by HPLC included ascorbic and dehydroascorbic acid. Mean values of vitamin C (mean +SD) in spinach were: fresh, 44.0 +/- 8,74 mg/100g; quick frozen, 24,2+14.81 mg/100g; and canned, 25.0 +/-1.9 mg/100g. This variability depends of genotypic factors and conservation conditions. Microwave and steam cooking generated the most retention of the nutrient, while boiling generated great losses of both vitamin forms.
La labilidad de la vitamina C, las nuevas variables de cultivo, manejo y conservación postcosecha de los vegetales y los tratamientos culinarios previos a su consumo pueden provocar modificaciones en el contenido de este nutriente. Para contar con información actualizada y propia del contenido de vitamina C en alimentos frescos y procesados, se determinó este nutriente en espinacas frescas y sometidas a los métodos de conservación actuales considerando también, la influencia de los sitios de expendio y la aplicación de los tratamientos culinarios más comunes. La determinación de vitamina C, constituida por ácido ascórbico y dehidroascórbico, se realizó empleando HPLC. Los valores medios de vitamina en espinacas sin procesar y su desvío estándar son 44.0 y 8,74 mg/100g, en productos supercongelados 24,2 y 14,81 mg/100g y en conservas de 25.0 y 1.9 mg/100g. Esta variabilidad depende de factores genotípicos y condiciones de conservación. La cocción por microondas y vapor generaron las mayores retenciones del nutriente, mientras que el hervor provocó grandes pérdidas de ambas formas vitamínicas.
Subject(s)
Ascorbic Acid/analysis , Frozen Foods/analysis , Hot Temperature , Spinacia oleracea/chemistry , Chromatography, High Pressure Liquid , Food PreservationABSTRACT
No data exist in the literature pertaining to the problems of laparoscopic surgery in infants and children. However it is reasonable to assume that minimal invasive surgery will find increasing application in these patients in the future. The anesthesiological problems met during surgery are representatively demonstrated and discussed in the context of a case report. It is shown that in infants a reduction of functional residual capacity due to the pneumoperitoneum and consequently increased intraabdominal pressure (IAP) cause alveolar collapse, increased venous admixture and oxygen desaturation more rapidly than in adults. This can be prevented by ventilating with a sufficient level of PEEP. On the other hand, the reduction of venous return caused by increased IAP and aggravated by the necessarily high PEEP can compromise circulation. Adequate volume substitution is essential.
