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Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82–4.67), total acidity (0.14–1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5–4.2 mg/L tyramine, 1.0–23.1 mg/L putrescine, 0.5–66.8 mg/L histamine, and 0.6–2.9 mg/L tryptamine) and one polyamine (0.4–1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4–78.2 mg/L) were observed, as well as high dosages of total (8.87–114.66 mg/L) and free (0.80–38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects.

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.

During cocoa processing, there can be the formation of bioactive amines, which are compounds that play relevant roles not only in plant development but also in human health. Thus, we aimed to investigate the presence and levels of bioactive amines during the processing of two important varieties of cocoa (PS 1319 and Parazinho). The seeds were fermented using five different pulp proportions: 100% (E1), 80% (E2), 60% (E3), and 0% (total pulp removal) (E4). The beans were fermented and dried on a farm following traditional procedures. Soon after, they were roasted and processed into chocolates with 60% cocoa in the laboratory. Bioactive amine contents were determined by ion-pair reversed-phase HPLC and fluorometric detection in the samples before, during, and after fermentation, after drying and roasting (nibs), and in the liquor and chocolate. The only amines found before processing in PS 1319 and Parazinho, respectively, in dry weight basis (dwb), were putrescine (pulp, 13.77 and 12.31; seed, 5.88 and 4.58) and serotonin (seed, 2.70 and 2.54). Fermentation was shorter for Parazinho (156 h) compared to PS 1319 (180 h). The changes in amines were affected by the cocoa variety. During drying, the presence of cadaverine stood out, appearing in all treatments of the PS 1319 variety, reaching 17.96 mg/kg dwb, and in two treatments of the Parazinho variety (100 and 60% pulp). During roasting, most of the amines decreased, except for phenylethylamine, which increased up to 2.47 mg/kg dwb for Parazinho and 1.73 mg/kg dwb for PS 1319. Most of the amines formed and built up (e.g., tyramine, putrescine, and cadaverine) during fermentation were not available or were at low levels in the nibs. Most of the amines found during processing did not reach the final product (chocolate), except for cadaverine in PS 1319 without pulp (7.54 mg/kg dwb). Finally, we confirmed how pulp content, processing, and variety influence the content of bioactive amines in cocoa and chocolate. These changes can be better demonstrated through a heatmap and principal component analysis.

Fermented milk is considered a healthy food because it carries probiotic microorganisms. The objective of this study was to investigate the profile and levels of free amino acids, amines and ammonia in five different brands of fermented milk before and after the expiration date. Within shelf life, the samples had pH of 4.044.06, titratable acidity of 0.82-0.99 g lactic acid/100 g, total solids of 7.33-12.0 g/100 g, and spermine levels of 0.28-0.80 mg/kg. Three to 11 amino acids were found depending on the brand, at total levels of 4.19 to 17.77 mg/kg. Arginine and asparagine were present in every brand, whereas aspartic acid, leucine and lysine were present each in only one brand. Phenylalanine was present in two brands. Arginine, asparagine, histidine, proline and threonine were the predominant amino acids. After the expiration date, there was no change in pH, acidity and total solids for all brands. The profile and levels of amino acids and amines changed for three brands. New amino acids (glycine and serine) and ammonia were detected. Overall, the levels of glycine, serine, proline, leucine, lysine and phenylalanine increased; whereas the levels of asparagine, histidine and threonine decreased. New amines were detected – serotonin and agmatine. Multivariate analysis (PCA and HCA) confirmed that the amino acids glycine and serine and the amines serotonin and agmatine are potential differentiators of the quality of three of the five brands of fermented milk.

PURPOSE: To evaluate the preventive effect of sodium butyrate in the appearance of aberrant crypt foci (ACF) in rats after induction with the carcinogen 1,2-dimethylhydrazine (DMH). METHODS: Forty Wistar rats were separated into four groups (n=10) distributed as follows: control 1, control 2, butyrate 1 and butyrate 2. The groups control 1 and butyrate 1 remained under experimentation for 4 weeks, while the groups control 2 and butyrate 2 remained for 8 weeks. In the first four weeks, the animals of the control groups received water ad libitum and the animals of the butyrate groups received a sodium butyrate solution (3.4%) ad libitum. Injections of the drug 1,2-dimethylhydrazine were applied during the two first weeks of the experiment in all the animals, concurrently with the application of sodium butyrate. The large intestine of the animals was removed, for the analysis of the ACF and of the content of polyamines. The animal feces were collected for the analysis of the SCFA profile. RESULTS: The spermidine presented a higher concentration in the group butyrate 2 in comparison to the group control 2. There was a significant difference in the concentration value (µmol/mL) of acetate in comparison to the groups control 2 and butyrate 2. CONCLUSION: The use of sodium butyrate together with the induction of colorectal cancer was not effective in the prevention of the disease progression.OBJETIVO: Avaliar o efeito preventivo do butirato de sódio no surgimento de focos de cripta aberrante (FCA) em ratos após a indução com o carcinógeno 1,2-dimetilhidrazina. MÉTODOS: Quarenta ratos foram divididos em quatro grupos, com dez animais em cada. Os grupos controle 1 e butirato 1 ficaram em experimentação por 4 semanas e os grupos controle 2 e butirato 2 por oito semanas. Nas primeiras quatro semanas, os animais dos grupos controle receberam água ad libitum e os animais dos grupos butirato receberam solução de butirato de sódio (3,4%) ad libitum. Em todos os animais foram aplicadas quatro injeções subcutâneas da droga 1,2-dimetilhidrazina nas duas primeiras semanas, concomitante a administração do butirato de sódio. Foi retirado o intestino grosso dos animais, para análise dos FCA e do teor de poliaminas. As fezes dos animais foram recolhidas para análise do perfil de AGCC. RESULTADOS: A espermidina apresentou maior concentração no grupo butirato 2 em relação ao grupo controle 2. Foi encontrada diferença significativa no valor da concentração de acetato quando comparado os grupos controle 2 e butirato 2. CONCLUSÃO: A utilização do butirato de sódio concomitante à indução do câncer colorretal não se mostrou efetiva na prevenção da progressão da doença.

Este trabalho teve como objetivo avaliar a atividade antimicrobiana da cúrcuma em pó, da curcumina disponível no comércio, dos pigmentos curcuminóides purificados e dos óleos essenciais da cúrcuma. As amostras foram analisadas quanto aos teores de pigmentos curcuminóides por cromatografia líquida de alta eficiência. O óleo essencial foi também analisado quanto à densidade, índice de refração e perfil das substâncias voláteis por cromatografia gasosa e detector de ionização de chamas. A atividade antimicrobiana in vitro foi determinada pelo método de difusão em ágar com discos de papel estéreis, impregnados com os extratos, sendo os diâmetros dos halos de inibição medidos com paquímetro. Os extratos etanólicos da cúrcuma, da curcumina comercial, e dos pigmentos curcumina e desmetoxicurcumina não inibiram o crescimento de Staphylococcus aureus, Bacillus subtilis, Salmonella choleraesuis, Escherichia coli, Aspergillus niger, Saccharomyces cerevisiae, e Candida albicans. Apenas o extrato etanólico da bisdesmetoxicurcumina apresentou atividade antimicrobiana em relação ao B. subtilis. O óleo essencial da cúrcuma apresentou atividade antimicrobiana para o B. subtilis, S. choleraesuis, E. coli, A. niger e S. cerevisiae, sendo que essa atividade aumentou em função do aumento da concentração. Os halos de inibição, obtidos com o óleo essencial, foram significativos, quando comparados aos respectivos antibióticos tradicionais, cloranfenicol e anfotericina, indicando ser o óleo essencial da cúrcuma um agente antimicrobiano em potencial.The objective of this work was to investigate the antimicrobial activity of ground turmeric, commercially available curcumin, purified curcuminoid pigments and turmeric essential oils. The samples were analyzed for the levels of curcuminoid pigments by high performance liquid chromatography. The essential oil was also analyzed for density, refractive index and profile of volatile compounds by gas chromatography-flame ionization detection. The in vitro antimicrobial activity was determined by the agar diffusion method using sterile disks impregnated with the extracts and the diameters of the inhibition zones were measured using a caliper. The ethanolic extracts of turmeric, commercial curcumin, and the purified pigments curcumin and demethoxycurcumin did not inhibit the growth of Staphylococcus aureus, Bacillus subtilis, Salmonella choleraesuis, Escherichia coli, Aspergillus niger, Saccharomyces cerevisiae, and Candida albicans. Only the ethanolic extract of bisdemethoxycurcumin showed in vitro antimicrobial activity on B. subtilis. The essential oil of turmeric inhibited the growth of B. subtilis, S. choleraesuis, E. coli, A. niger and S. cerevisiae. The antimicrobial activity increased with an increase in the concentration of the essential oil. The inhibitory effects on the microorganisms were significant when compared to the respective traditional antibiotics chloranphenicol and anphotericin. This result indicates that the essential oil from turmeric is a potential antimicrobial agent.

A simple, specific and sensitive GC-MS procedure with ion m/z 62 was validated for the determination of ethyl carbamate (EC) in spirits. It exhibited linearity over the concentration of 30 to 600 μg/L with 30 μg/L limit of quantification. EC was detected in 70 of the 71 samples analyzed with levels from 33 to 2609 μg/L (mean level = 893 μg/L). 35% of the samples contained 500 to 1000 μg/L and 23% contained 150 to 500 and 1000 to 1500 μg/L. No significant correlation was found between EC and the levels of copper, pH and alcohol content of the samples.

The objective of this work was to investigate if producers of sugar cane spirits in Minas Gerais, Brazil, have improved the copper content of their products and also if they have adjusted to the new standards of identity for 'cachaça' and 'aguardente'. Seventy-one samples, obtained from May 2003 until March 2004, were analyzed. Mean copper content was 2.30 mg/L, which indicates a significant reduction in levels. The mean alcohol content was 45.6 % v/v. All of the 'aguardente' but only 79% of the 'cachaça' attended to the standard of identity for alcohol content for these products.

The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape type. There was significant correlation between some amines and also between amines and the physico-chemical parameters. Histamine levels were well below limits recommended by several countries.Os teores de aminas bioativas e as características físico-químicas de Cabernet Sauvignon, Cabernet Franc e Merlot da região de Bento Gonçalves, RS, safra de 1999, foram analisados. As características físico-químicas variaram significativamente: pH de 3,80 a 4,07; acidez total de 67,7 a 85,3 meq/L, teor alcoólico de 11,45 a 12,46 mL/100 mL e SO2 total de 9,6 a 102 mg/L. Seis aminas estavam presentes em todas as amostras - espermidina, putrescina, histamina, tiramina, serotonina e feniletilamina. Os teores totais de aminas variaram de 2,03 a 7,60 mg/L. Putrescina foi a amina predominante, contribuindo com 20 a 66% do total. O perfil de aminas foi mais afetado pela vinícola do que pelo tipo de uva. Houve correlação significativa entre aminas e também entre aminas e parâmetros físico-químicos. Os teores de histamina detectados são inferiores aos limites máximos estipulados para o vinho em outros países.

Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from Patrocínio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from Patrocínio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water vapor and the oleoresin with ethanol. The oleoresin obtained was free of flavour and could be used in a wider range of food applications.Análise química de cúrcuma (Curcuma longa L) provenientes de oito municípios do Estado de Minas Gerais - Brasil foi efetuada. Os teores (base seca) de pigmentos curcuminóides variaram de 1,4 a 6,14 g/100 g e os de óleo volátil, de 0,97 a 7,55 mL/100 g. Amostras de Patrocínio, Arinos e Brasilândia continham os maiores teores de pigmentos e as de Patrocínio os maiores teores de óleos voláteis. Os teores médios (base seca) de extrato etéreo, proteínas, fibras, cinzas e amido encontrados foram 8,51; 7,01; 7,22; 7,81 e 39,87 g/100 g, respectivamente. Com o objetivo de obter corante amarelo isento de flavor, métodos de extração em laboratório foram comparados em triplicata. Um maior rendimento de pigmento na oleoresina foi obtido extraindo-se o óleo volátil com vapor d'água e a oleoresina com etanol. A oleoresina obtida é isenta de flavor e pode ser utilizada em um número maior de aplicações na indústria alimentícia

ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence of anthocyanins and flavonoids in the grain cultivars. For the antioxidant activity were observed different behaviors for each grain cultivar in the two methods evaluated. The grain cultivar BRS Aracê presented the highest antioxidant activity before cooking according to both methods tested (µmol TEAC/100 g), 614.7 ± 5.43 (DPPH) and 660.1 ± 7.98 (ABTS). The grain cultivar BRS Xiquexique 419.8 ± 6.80 exhibited the highest antioxidant activity and the grain cultivar BRS Milênio 552.1 ± 4.78 after cooking. A strong correlation between the antioxidant activity and phenolic content and total flavonoid was found. It is concluded that the grains cultivars maintained important nutritional and functional characteristics following processing, recommending that the cowpea consumption with broth cooking for retaining compounds with antioxidant properties.