Substâncias hepatotóxicas em pingas nacionais / Hepatotoxic substances in national brandy

O objetivo do trabalho foi observar se há em pingas nacionais substâncias tóxicas, além do etanol, em níveis considerados de risco para dano, principalmente hepático. Foram determinadas em amostras de 8 pingas as concentraçöes de ferro, cobre, zinco (método por absorçäo atômica) e etanol, acetaldeído, n-propanol, acetato de etila, isobutanol e álcool isoamílico (método cromatografia em fase gasosa e espectrometria de massas). Os níveis de ferro estavam acima dos limites permissíveis em duas pingas, amostras números 1 e 8 (respectivamente 0,57mg/L e 0,38mg/L). Esses níveis podem ser considerados prejudiciais se essas bebidas forem consumidas em quantidades elevadas durante longos períodos e, especialmente, se houver, como alguns autores admitem, efeito sinérgico entre etanol e ferro. Os resultados obtidos justificam prosseguir esse estudo preliminar

[Hepatotoxic substances in Brazilian rum]. / Substâncias hepatotóxicas em pingas nacionais.

The purpose of this study was to investigate whether Brazilian "pingas" (liquor distilled from sugar cane) contain toxic agents other than ethanol at levels which might risk consumers health, especially regarding liver damage. We have studied 8 different "pingas" in which the levels of iron, copper and zinc were measured through an atomic absorption method, and the levels of ethanol, acetaldehyde, n-propanol, ethyl acetate, isobutane, and isoamylic alcohol were measured through gas chromatography and mass spectrometry. Iron levels were higher than those allowed in two liquors, samples 1 and 8 (respectively 0.57 mg/L and 0.38 mg/L). Such levels may be considered deleterious to health if these liquors are consumed in great amounts and during large periods, especially if a synergistic interaction between alcohol and iron exists, as accepted by some authors. Our findings warrant that further studies be performed.

Continuous enzymatic cooking and liquefaction of starch using the technique of direct resistive heating.

Continuous cooker prototypes of very simple design, using electricity as a primary energy source, were developed for the process of cooking and liquefaction of starch suspensions. Previous work on equipment using microwave dielectric heating has already been reported. Results of energy consumption as low as 330 kcal/kg based on starch content were achieved. Considering these results and looking for new solutions or engineering concepts, the authors have been investigating the possibility of using electric energy at 60 Hz for direct resistive heating, in which the starch suspension is the proper "resistor."The most important results of energetic yield obtained until now, working in a continuous process of cooking-liquefaction, are not larger than 235 kcal (272 Wh)/kg based on starch content. These results were obtained using a commercial grade alpha-amylase from B. subtillis, working with temperatures ranging from 70 to 75 degrees C, and with residence times in the reactor not greater than 1.5 min. The experiments of saccharification and fermentation accomplished as a test for the efficiency of this heating technique gave good results (as with a conventional technique) and thus enabled us to proceed with the studies.