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Fusarium wilt is an economically important disease of tomato crops (Solanum lycopersicum L.) grown in Brazil that can reduce tomato yield. Among the alternative approaches for controlling this fungal disease, application of antagonistic bacteria has recently been increasing. This study aimed to select and identify phylogenetically bacteria belonging to the genus Bacillus that have antagonistic activity toward three races of the fungus Fusarium oxysporum f. sp. lycopersici (Fol) that colonizes tomato plants grown in infested areas and cause fusarium wilt. The 16S rRNA subunit sequences of 32 bacterial strains isolated from 20 healthy tomato plants showed high diversity and many had high similarity to species of the genus Bacillus: B. toyonensis, B. cereus, B. aryabhattai, B. megaterium, B. aerius, B. stratosphericus and Paenibacillus barcinonensis. In vitro antagonism tests showed that some bacterial strains reduced mycelial growth of the three fungal races in a dual method. Among the four tomato genotypes tested, the Perinha Agua Branca variety was the most susceptible to all three fungal races (highest percentage of vascular infection) and was used for a greenhouse experiment to evaluate the antagonistic role of Bacillus strains against fungal pathogens. The B. cereus strain controlled 100% of the damage caused by the race 1 isolate, whereas strains from species B. megaterium controlled 100% the damage caused by the race 2 isolate. B. toyonensis controlled 100% of disease caused by race 2 and race 3 isolates. Among the bacterial strains tested, 82% and 94% had proteolytic and cellulolytic activity, respectively. Together the results suggest that some Bacillus strains could control fusarium wilt in tomatoes caused by Fol race 1, 2 and 3. In addition, these strains have functional activities that may improve growth of tomato plants.

The Lippia alba essential oil has been used for the preparation of cosmetics, which makes important the search for a plant that presents chemical and sensorial properties with greater stability under varying environmental conditions. In this context, the objective of this work was to identify genotypes of L. alba that are stable regarding to essential oil profile in two seasons. For this purpose, we extracted by hydrodistillation and analyzed by GC-FID and GC–MS the essential oils eight L. alba genotypes from plants collected in the summer and winter, to estimate the variation of the metabolites between and within genotypes. Afterwards, the data on geranial and neral concentrations were submitted to analysis of variance (ANOVA) and testing of the means. Then the metabolites data were submitted to the t-test at 5% probability, to compare the two seasons and submitted to cluster analysis by UPGMA. We formulated an index to assess the chemical profile stability according to the genotype, called the Genotype Chemical Profile Stability Index (GCPSI), based on the production of the metabolites between the seasons. All told, 63 metabolites were identified in the essential oil of the genotypes, of which 31 were listed and used as the data for calculating GCPSI. The environment (season) had a stronger influence on the number of metabolites than the total quality of the essential oil. Citral and its isomers geranial and neral were stable during the seasons. In general, the essential oil chemical profile was grouped according to the season. The lowest estimated GCPSI was 84.00% (genotype UFRRJ ECB011) and the highest was 95.40% (UFRRJ ECB005). Of the genotypes evaluated, UFRRJ ECB005 was the most chemically stable. Therefore, we recommend that it be studied regarding its productive potential.

Agricultural studies focusing on the development and/or improvement of new varieties of fruits and vegetables usually prioritize the productivity, disease resistance, response to fertilization, and higher nutrient content. However, new product development needs to take into account not only flavour preference, but also consumer preference for appearance since without tasting products, consumers have to make decisions based on the way a product looks. The present study evaluated the sensory characteristics and consumer preference of ten promising accessions of organic cherry tomato for fresh consumption aiming at identifying the sensory attributes related to appearance that contributed to consumer liking/disliking the fruit. More specifically, the objective of the study was to guide producers regarding the target appearance attributes that play a role on consumer acceptance of cherry tomatoes. Ten accessions of organic cherry tomatoes were evaluated by a trained panel using the QDA methodology, and also by 80 tomato consumers for the acceptance of appearance and intention to purchase. The results achieved after integrating these two data sets (from the trained panel and consumers) in a multidimensional map allowed the elucidation of consumer liking of tomatoes in relation to the appearance, i.e. drivers of liking/disliking were identified. Results revealed that tomatoes with round shape and red colour (reddish) (cultivar ENAS 1031, ENAS 1010, ‘Perinha Agua Branca’, Super Sweet, and ‘Joana’) were the most liked cherry tomatoes. Those genotypes were also liked by the smallest segment (17.5% of participants) but for them unusual shapes (oblong and pear), orange-yellow colour, and bigger size were also liked. Despite the small number of participants in this study (80 consumers), new shapes and colours for the organic cherry tomatoes could be considered promising alternatives in the Brazilian market, and can be an opportunity for the producers of the state of Rio de Janeiro.

RESUMO - Introdução: A incontinência urinária tem implicações na qualidade de vida da mulher, abrangendo o âmbito físico, social, sexual e psíquico. A mulher restringe as atividades sociais e físicas, com repercussões a nível emocional (baixa autoestima, depressão, vergonha e isolamento). Objetivos: Comparar a influência dos programas de treino dos músculos do pavimento pélvico com supervisão e no domicílio com o programa de treino dos músculos do pavimento pélvico no domicílio, na qualidade de vida das mulheres com incontinência urinária de esforço ligeira e moderada. Material e métodos: Estudo experimental que incluiu 34 mulheres com diagnóstico de incontinência urinária de esforço, através do estudo urodinâmico. As mulheres foram distribuídas aleatoriamente em 2 grupos. Os 2 grupos realizaram o programa domiciliário, durante 6 meses. O grupo com supervisão do fisioterapeuta adicionou o programa de treino intensivo semanal, durante 45 minutos. Na avaliação da qualidade de vida foi administrada a escala de Ditrovie e na frequência dos episódios de incontinência urinária foi utilizado o registo diário de 7 dias. Resultados: O grupo com supervisão demonstrou redução percentual significativa da frequência dos episódios de incontinência em 60,2% e o grupo no domicílio em 43,4%; (p ≤ 0,014). No entanto, a diminuição da variação média dos episódios de incontinência não foi significativa entre os 2 grupos (p = 0,363). Globalmente, a qualidade de vida melhorou nos 2 grupos, mas o grupo com supervisão melhorou mais do que o grupo no domicílio, após os 6 meses (p = 0,041). O grupo com supervisão melhorou significativamente os parâmetros das atividades da vida diária (36%; p = 0,001), impacto emocional (34,6%; p = 0,002), sono (30,8%; p = 0,015) e bem-estar (40,6%; p = 0,001). O grupo no domicílio teve melhoras significativas no impacto emocional (30,4%; p = 0,037) e no bem-estar (20,7%; p = 0,026). Neste estudo verificou-se uma correlação positiva (p = 0,043, r = 0,349) entre a qualidade de vida e a frequência dos episódios incontinência, no grupo controle. Conclusão: Ambos os programas de treino melhoraram a perceção global do estado de saúde e da qualidade de vida das mulheres com incontinência urinária de esforço. ABSTRACT - Introduction: The urinary incontinence has implications in woman’s quality of life comprising the physical, social, sexual and psychic spheres. Woman restricts or decreases her social or physical activities, with emotional effects, including low self-esteem, depression, shame and solitude. Objectives: Compare the efficacy between supervised pelvic floor exercise programs and home exercise programs with home pelvic floor exercise programs in women’s quality of life with mild to moderate stress urinary incontinence. Material and methods: Randomized trial including a total of 34 women diagnosed with stress urinary incontinence after an urodynamic evaluation. Women were randomly placed in two groups. Both groups did a home exercise protocol for a total of six months. The supervised group of the pelvic floor exercise program added exercises once a week, during 45 minutes by physiotherapist. The Ditrovie scale was administered in quality of life assessment. In the assessment of the frequency of the urinary incontinence episodes a the record of the urinary losses during seven days was used. Results: The supervised pelvic floor exercise program group showed a significant percentage reduction of the frequency of the incontinence episodes in 60.2% and the home exercise program group in 43.4% (p≤0.014). However, this decrease in the average variation of the incontinence episodes wasn’t significant between two groups (p=0.363). Globally, quality of life improved in both groups, but women from the supervised pelvic floor exercise program group improved more than women from the home exercise program group, after six months of treatment (p=0.041). Women from supervised pelvic floor exercise program group significantly improved in daily life activities setting (36%; p=0.001), emotional setting (34,6%; p=0.002), sleep (30,8%; p=0.015) and well-being (40,6%; p=0.001). In this study we verified a positive correlation (p=0.043, r=0.349) between the quality of life and the frequency of the urinary incontinence episodes. Conclusion: Both exercise programs improved the global perception of health and quality of life in women’s health with stress urinary incontinence. info:eu-repo/semantics/publishedVersion

8 pages, 3 tables, 2 figures., In the course of a phytochemical study of Cydonia oblonga Miller, a homo-monoterpenic compound (trans-9-amino-8-hydroxy-2,7-dimethylnona-2,4-dienoic acid glucopyranosyl ester) was isolated and identified by hydrolytic and spectroscopic means (nuclear magnetic resonance, mass spectroscopy and UV). Two other chemically related compounds were also detected. Subsequently, these compounds were quantified by HPLC/DAD (diode-array detector) in several pulps, peels and jams. These compounds are described for the first time in nature and can be used as a tool for the characterization of quince and its jam., Branca M. Silva is grateful to Fundacäo para a Ciência e a Tecnologia for a Grant (PRAXIS XXI/BD/21339/99).

Fifty-one quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial quince jams were emphasised during PCA. Two main PC characterise the quince jam phenolic composition (54.4% of all variance): PC1 (37.4%) and PC2 (17.0%). The PC1 describes the differences between the contents of 3- O - and 5- O -caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4- O - and 5- O -caffeoylquinic acids against 3- O -caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between quince jams prepared with peeled and unpeeled fruits.

The effects of roast on the amino acid enantiomers ( d - and l -) of two green coffee samples ( arabica and robusta ) were determined, by gas chromatography, on a Chirasil l -Val column. The free amino acids were present in low amounts in both green samples and destroyed to a very high degree with roast. After hydrolysis, the amino acids behaved according to their thermal stabilities: some amino acids remained unchanged whilst the more thermally sensitive were slightly reduced. Generally, the mean free amino acid racemisation value was higher than that calculated after hydrolysis, and was also higher for the robusta sample. In both cases, an increase in the racemisation value with temperature was observed, with aspartic acid being the most sensitive amino acid. The results suggested that the robusta coffee matrix is more affected by roast than the arabica . The amount of d -amino acids ingested per coffee cup does not seem to constitute a serious food safety problem.

“Terrincho” cheese is a semi-hard cheese variety made in Tras-os-Montes (North-Eastern Portugal) from “Churra da Terra Quente” raw ewes’ milk using animal rennet as milk coagulant. headspace-solid phase microextraction coupled to a GC-MS was used to study the evolution of volatile compounds from this type of cheeses over 60 days of ripening, and to study the variability of the volatile fraction from “Terrincho” cheeses, from the same season, made at five different dairy plants. Panellists, trained to correlate the abundance of volatile compounds with quality and intensity of flavour, performed sensory evaluation of the “Terrincho” cheeses. A total of 82 compounds were identified. During ripening there was an overall increase in short-chain fatty acids, esters, alcohols and butanone. Discriminate analyses, using volatile compounds as variables, showed that it was possible to distinguish between cheeses ripened for different times and between “Terrincho” cheeses made at different dairy plants. Similar results were obtained for discriminate analyses of sensory profiles.

A GC-MS method is described for quantification of 4-(5-)methylimidazole (4MI) in coffee. Although tested, GC-flame ionization detection proved inadequate for this purpose due to the complexity of the coffee matrix. The developed method was based on ion-pair extraction with bis-2-ethylhexylphosphate and derivatization with isobutylchloroformate. Quantification was carried out by the standard addition method using 2-ethylimidazole as internal standard. Reproducibility data from the complete procedure are presented. Mean recoveries were higher than 98%. The method was applied to green and roasted coffee samples from the two most important varieties, arabica and robusta, and to commercial "torrefacto" coffee blends. 4MI was not detected in the green coffee samples analysed and ranged from 0.307 to 1.241 mg/kg in roasted samples.

A method for the determination of adenosine, cytidine, uridine, guanosine and inosine 5′-monophosphates in milk and dairy products was optimized and its performance evaluated. The technique was based on ion-pair reversed-phase HPLC separation of the nucleotides and diode array detection. The chromatographic separation was achieved using a C18 column and a gradient elution with a mixture of two solvents: solvent A, water/glacial acetic acid/tetrabutilammonium hydrogensulphate (TBAHS) and solvent B, methanol/glacial acetic acid/TBAHS. The effluent was monitored using a Diode Array detector set at 260 nm. Validation of the proposed method was carried out by standard additions method, with recoveries of 98.3%. The precision of the method was also evaluated and reported a coefficient of variation (CV) as less than 3.2. Upon development the technique was applied on different dairy products in order to study the distribution of nucleotides therein. The samples included bovine, ovine and caprine milks, the corresponding manually manufactured cheeses, whey cheese and whey. Three commercial cheeses made from bovine, ovine and caprine milks, respectively, and 20 infant formulae were also analysed. In contrast to their absence in cheese upon preparation nucleotides were present in cheese at the end of ripening; this observation led to the extraction of DNA in order to evaluate whether nucleotides were released from degradation of nucleoproteins.

The phenolic profiles of 12 samples of Portuguese commercial and one home-made quince jelly were determined by reversed-phase HPLC/DAD, in order to evaluate their authenticity. Two different extraction methods were needed for the complete definition of quince jelly profile, one of them including an Amberlite XAD-2 cleaning step. These analyses showed that all samples presented a similar profile composed of at least eight identified phenolic compounds. None of the samples were fraudulently adulterated by the addition of pear or apple, since they did not contain arbutin, the characteristic compound of pear, nor phloretin 2′-xylosylglucoside and phloretin 2′-glucoside, considered the chemical markers of apple. All samples exhibited 5-HMF, a sugar derivative, as the major compound.

The standard (po = 0.1 MPa) molar enthalpies of formation of crystalline dimethyldithiocarbamate complexes of Cr(III) and Fe(III) were determined, at the temperature 298.15 K, by solution–reaction calorimetry. From these values, and estimated values for the standard enthalpies of sublimation of the complexes, the mean molar bond-dissociation enthalpies 〈Dm〉(M–S) were estimated.

An accurate and very sensitive method which allows for the simultaneous determination of the diamines (1,3-diaminopropane, putrescine and cadaverine), of the polyamines (spermidine and spermine), and of the aromatic amines (beta-phenylethylamine and tyramine) found in Port wines and corresponding grape juices is presented. Sample clean-up consisted of the extraction of the amines with the ion-pairing reagent bis-2-ethylhexylphosphate dissolved in chloroform followed by a back-extraction with 0.1 M HCl. The hydrochloric extract obtained was dried and the amines were further derivatized with heptafluorobutyric anhydride and analyzed by GC-MS in the selected ion-monitoring mode, with a total run time of 18 min. Under the adopted conditions, the extraction of all the studied compounds was almost complete and the obtained extracts were free of potential interferents present in the samples, namely sugars, and most of the amino acids and polyphenols. Via the use of a set of five selected internal standards (amphetamine, [2H8]putrescine, 1,7-diaminoheptane, norspermidine and norspermine), the data obtained from the linearity, repeatability and recovery experiments were very good for all the compounds assayed. The corresponding limits of detection were invariably below 10 microg l(-1). The method was successfully applied to measure the content of biogenic amines in twelve young and five aged Port wine samples, eleven grape juice samples as well as in ten Portuguese red and white table wines. Results are presented and briefly discussed.

An isocratic HPLC technique is described for the determination of benzoic acid and sorbic acid in industrial quince jam. The preparation procedure was optimized. Precipitation of proteins and fat by the addition of methanol, followed by centrifugation and/or filtration provided an extract suitable for chromatographic analysis. The chromatographic separation was achieved with a C18 column and acetate buffer (pH=4.4) - methanol (65:35) as the mobile phase. The effluent was monitored at 235 nm. Effective separation and quantification was achieved in less than 7 min. Specificity of the method was checked against common food additives added to industrial quince jam, such as l -ascorbic acid and citric acid. Diode array detection was used for confirmation of the preservatives. Mean recoveries of 95–104% were obtained with a precision less than 2.6%, detection limits of 25 and 6.25 mg/kg were obtained for benzoic and sorbic acids, respectively. Results were in good agreement with the reference methods. The presence of benzoic and sorbic acids in quince jams available on the Portuguese market, was also determined. Eleven commercial brands of quince jam were analysed. All contained benzoic acid. The concentration ranged from 413.9±10.4 to 1501±4.2 mg of benzoic acid/kg of quince jam. Only two brands also contained sorbic acid. The concentrations were 515.0±7.0 and 908.3±5.3 mg of sorbic acid/kg of quince jam.

A simultaneous determination of trigonelline, nicotinic acid and caffeine was performed in samples of arabica and robusta coffees, before and after roasting at either different temperatures (160–240°C) or different periods of time exposures, in order to study their thermal degradation. A reverse-phase HPLC/Diode-array detector method was used. The results were compared with a model dry system roast of the compounds under study, individually and in mixture. The loss of trigonelline was strongly dependent upon the degree of roast and was associated with the formation of nicotinic acid. A slight decrease in caffeine was verified in both species. This study showed diversified behavior of the compounds when in their native form or in an artificial mixture, eliciting the chemical environmental influence. Rate constants for the chemical reactions at 240°C were determined.

The effects of cultivar, grape maturation and technology of winemaking on the levels of phenolic acids were evaluated. In all varieties, 3,4-dihydroxybenzoic, p-coumaric and caffeic acids were the predominant acids. Among the three varieties, significant differences were observed in the concentration of p-coumaric acid. The grape maturation only influenced the concentration of 3,4-dihydroxybenzoic acid. According to the technology of winemaking, significant differences could be observed in syringic, and p-coumaric acids by the induction of fermentation temperature. Comparisons of the phenolic composition, when the fermentations were conducted in stainless steel tanks and/or in oak barrels, showed differences in the concentrations of 3,4-dihydroxybenzoic, ellagic and caffeic acids.

The thermal degradation of 5-hydroxymethyl-2-furfuraldehyde (5-HMF) was performed over a temperature range of 100–220°C in a stove during exposure periods of 15 min. The chromatographic analysis of the reaction mixtures was achieved by high performance liquid chromatography (HPLC)/diode array detection using a reversed-phase column Spherisorb ODS2, and the chromatograms recorded at 280 nm. Under the assayed conditions, apart from the peak of residual 5-HMF (RT 8.1 min), three major peaks corresponding to RT 14.5 min (compound 2), 20.9 (compound 3), 23.0 (compound 4) and a minor peak corresponding to 23.1 min (compound 5) were observed. Compound 2 was isolated by semipreparative HPLC and identified as 5,5′-oxy-dimethylene- bis (2-furaldehyde), a symmetric ether of 5-HMF (M + 234; C 12 H 10 O 5 ), by UV, 1 H-NMR and GC–MS spectral analyses..

In the present study the composition of sugars, uric and orotic acids in infant formulae and follow-up milks commercially available on the local market is reported. The levels found are compared with Portuguese and European Standards and with human and bovine milk composition. Fifty samples including all such products were analysed, using a rapid and accurate HPLC procedure developed for that purpose, which allowed simultaneous determination of lactose, glucose, galactose, saccharose, maltose, uric and orotic acids in less than 15 min, by HPLC using refractive index and UV detectors connected in series. Similar concentrations of lactose and uric acid were obtained for infant formulae, follow-up milks and human milk. The concentrations of orotic acid found in infant formulae and follow-up milk solutions were similar to those determined for bovine milk. No orotic acid was detected in human milk.

Thirteen green Coffea canephora var. robusta and seven green Coffea arabica coffee beans from different geographical origins were analysed by HPLC/diode-array detector for hydroxycinnamic acids (HCAs) discrimination and quantification to assess the possible markers for their botanical and geographical origins. While the HCAs, p-coumaric, o-coumaric and 3,4-dimethoxycinnamic acids were detected in the majority of samples, caffeic and ferulic acids were present in all of them. Sinapic and 4-methoxycinnamic acids were found in only one sample from Mexico and Honduras, respectively. In spite of the preliminary nature of this study, it seems that the relative amount of the HCAs could be related to the botanical origin of coffee. In fact, Coffea canephora var. robusta contains a higher level of 3,4-dimethoxycinnamic ( X ±SD:0.433±0.15, ranging from 0.237 to 0.691 g kg−1) than the Coffea arabica samples ( X ±SD:0.059±0.03, ranging from 0.016 to 0.095 g kg−1). 1998 Elsevier Science Ltd. All rights reserved

A procedure for the gas chromatographic-mass spectrometric quantification of 4-(5-)methylimidazole in ammonia caramel colours by using isobutylchloroformate as dervitizing reagent has been developed. The use of this reagent coupled to a previous ion-pair extraction of the compound with Bis-2-ethylhexylphosphate enabled routine determination of 4-(5) methylimidazole with several advantages compared to others methods previously described. Examples of the analysis of some samples are presented as well as data on linearity, recovery and repeatability. Under the adopted conditions the limit of detection and the limit of quantification were 0.250 mg kg −1 and 1 mg kg −1 , respectively.

The naphthoquinone dimers natalenone, 8′-hydroxydiospyrin and euclanone and the trimers galpinone and a compound with MW 562 were isolated from E. natalensis roots. Natalenone is a dehydrodimer of 7-methyl- juglone with the two moieties linked by two CC bonds to give a fused tetracyclic structure, one ring bearing a methylene bridge. Galpinone is a 7-methyljuglone linear trimer, the three units probably being linked C-8-C-6′and C-3′-C-3″. Euclanone is a new dimer of 7-methyljuglone and methylnaphthazarin, isomeric with 8′-hydroxydiospyrin.

Diospyrin, isodiospyrin, 8′-hydroxydiospyrin, racemic 8′-hydroxyisodiospyrin and two other naphthoquinones have been isolated from Euclea pseudebenus . Euelein is recognized to be identical to diospyrin.

8,8′-Dihydroxy-4,4′-dimethoxy-6,6′-dimethyl-2,2′-binaphthyl-1,1′-quinone, 7-methyljuglone, 8′-hydroxydiospyrin, and eucleolatin have been isolated from the root bark of E. lanceolata . Eucleolatin is the 3,6′or 3,7′- dimer of 2-methylnaphthazarin.

7-MethyljugIone, 8,8′-dihydroxy-4,4′-dimethoxy-6,6′-dimethyl-2,2′-binaphthyl-1,1′-quinone, 2-methylnaphthazarin, mamegakinone and euclein have been isolated from Euclea pseudebenus . Euclein is the 3,6′-dimer of 7-methyljuglone.