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Two growth stages, conidia (C) and mycelium (M), and two media, minimal medium (MM) and complete medium (MC), were compared in 10 strains of M. anisopliae, and two strains of M. anisopliae var. majus were similar in percentages of total lipids. Tukey test for average of lipid content in conidia (C) and mycelia (M) cultured on minimal (MM) and complete (MC) media showed significant differences between means at the 5% level for mycelia and conidia, indicating variability in total lipid production and storage during growth. Strains 5 and 7, both variety majus, did not present sizable differences from variety anisopliae. For fatty acids, C18:1 and C18:2, oleic and linoleic, respectively, the differences were all highly significant (p= 1%) with the highest means being obtained for conidia for fatty acid C18:1 and for myclelia for fatty acid C18:2.Dois estágios de desenvolvimento a saber: conídio (C) e micélio (M) em 10 linhagens de Metarhizium anisopliae var. anisopliae e 2 M. anisopliae var. majus, foram estudados em dois diferentes meios de cultivos, minimo (MM) e completo (MC). As linhagens apresentaram-se similares quanto a porcentagem de lipídios totais, porém submetidas ao teste de Tukey, as médias dos conteúdos de lipídios do conídio (C) e do micélio (M) cultivados em meio MM e CM respectivamente, mostraram diferença significativa ao nível de 5% , indicando assim variabilidade para a produção de lipídios totais. As linhagens 5 e 7, ambas da var. majus, não apresentam diferenças mensuráveis da variedade anisopliae. Com os ácidos graxos C18:1 e C18:2 oléico e linoléico respectivamente, as diferenças foram todas altamente significativas (p= 1%) com a mais alta média de C18:1 para conídio e C18:2 para micélio.

Lutein, zeaxanthin, β -cryptoxanthin, α -carotene and β -carotene have been determined in samples of Brazilian orange juice ( Citrus sinensis ). The concentrations found in factory-produced concentrates have been compared with those obtained on the Brazilian retail market and with authentic hand-squeezed juices. The analyses of the latter enabled a comparison of varieties to be made. A concentration range of 0.11–1.21 mg litre −1 was determined for total carotenoids with β -carotene, the most important source of Vitamin A, being found in the highest concentration in the Pera variety followed by Valencia, Natal, Lima and Baia varieties. The total carotenoids present in samples of frozen concentrated orange juice (FCOJ) obtained from factories ranged from 0.26–0.48 mg litre −1 , while retail samples of this product contained slightly more (0.46–0.81 mg litre −1 ). Frozen concentrated orange pulp-wash presented much lower concentrations, ranging from 0.04 to 0.08 mg litre −1 of total carotenoids. Fourteen samples of retail freshly-squeezed orange juice contained carotenoids ranging from 0.04 to 0.55 mg litre −1 , with only one sample out of the range found for authentic samples. This could be due to the addition of pulp-wash to this sample, in which undeclared sorbic acid was also detected.

Sinensetin has been quantified in authentic samples of Brazilian orange juice. In addition, six further polymethoxylated flavones (PMFs) have been determined in terms of their relative amounts. The PMFs were extracted into toluene and analysed using reversed phase HPLC with detection at 340 nm. Peak identification was based on the UV-visible spectra and the elution order described in the literature. Hand-squeezed orange juices contained a mean of 0.10 (SD 0.04) mg−1 sinensetin with the highest concentrations found in Pera and Natal varieties. Commercial samples of frozen concentrated orange juice (FCOJ), frozen concentrated pulp-wash (FCOPW), retail FCOJ and retail freshly squeezed orange juice (FSOJ) typically contained at least ten times more sinensetin than those found for samples squeezed by hand. The PMFs peak area ratios for these sample classes were examined further using canonical discriminant analysis. This procedure could distinguish the hand-squeezed juices of Pera and Hamlin varieties from those of Natal and Valencia. Similarly, hand-squeezed juices could be readily distinguished from the commercial samples of FCOJ, FCOPW, retail FCOJ and retail FSOJ.

Authentic samples of oranges, frozen concentrated orange juice and pulp-wash, and retail samples of freshly squeezed orange juice and frozen concentrated orange juice have been collected in Brazil and analysed for the flavanone glycosides (FG) narirutin and hesperidin by reversed phase HPLC with UV detection at 280 nm. The juice from hand-squeezed fruit gave narirutin and hesperidin concentrations of 16–142 mg l−1 and 104–537 mg l−1, respectively. The ratio of hesperidin to narirutin showed varietal difference with Pera having the highest ratio (mean 8.4) and Baia the lowest (3.6). Frozen concentrated orange juice contained higher quantities of FG with narirutin ranging from 62 to 84 mg l−1 and hesperidin from 531 to 690 mg l−1 (after dilution to 12 °Brix). In frozen concentrated orange juice pulp-wash, the narirutin level ranged from 155 to 239 mg l−1 and hesperidin from 1089 to 1200 mg l−1. The analysis of 23 samples of freshly squeezed juice from the Brazilian market place showed that the FG content of most samples (9.1 to 94.8 and 105.8 to 586.6 mg l−1, respectively, for narirutin and hesperidin) was similar to those found for authentic ones, indicating that these orange juices were not adulterated.

Benzo(a)pyrene (B(a)P), the best known of the carcinogenic PAHs, has been found at variable concentrations in several foods. In this study 40 samples of various olive oils available in Brazil were analysed for B(a)P. The analytical method involved extraction by liquid-liquid partition, clean-up on silica gel and analysis by high performance liquid chromatography with a fluorescence detector. Benzo(a)pyrene was found in almost all samples, at levels up to 164 μg/ kg. The lowest levels of B(a)P were detected in olive oils imported from the major European countries. Olive oils imported from Europe but packed in Brazil and olive oil blended with soybean and corn oils showed relatively higher levels of B(a)P, ranging from 0.9 to 9.7 μg/kg and from 2.2 to 9.2 μg/kg, respectively.

Publisher Summary Probiotics is defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, and the terminology was introduced in 1991. Probiotics are scientifically well-documented food components that could deliver health benefits including gut microbiota balancing, normalizing regularity, gut comfort, immune boosting, anti-infection, anti-diarrhea, anti-allergy, and skin health. Emerging science increasingly shows health benefits of food and approximately 500 scientific articles per year show the health benefits of probiotics. The establishment of health claims for food is a major trend for the food industry, academics, and the authorities. Even though scientific evidence is the same, the requirement for scientific substantiation on health claims is different in Japan, China, Brazil, and the European Union, which may be due to cultural and historical differences with respect to food and food policy and hence the achievement of consensus by authorities. The final goal for health claims is for the benefit of consumers. Further scientific evidence on clearer benefits of probiotics, and more discussion on health claims with authorities in order to achieve consensus on claims, should allow better communication to consumers and thus expand the opportunity for promoting health through using probiotics.

Screening of glucosyltransferase-producing microorganism was performed and one strain ofKlebsiella sp., produced intracellular enzyme. The enzyme was purified and characterized. Maximum conversion of sucrose to palatinose was 86% at 25 C.

Two growth stages, conidia (C) and mycelium (M), and two media, minimal medium (MM) and complete medium (MC), were compared in 10 strains of M. anisopliae, and two strains of M. anisopliae var. majus were similar in percentages of total lipids. Tukey test for average of lipid content in conidia (C) and mycelia (M) cultured on minimal (MM) and complete (MC) media showed significant differences between means at the 5% level for mycelia and conidia, indicating variability in total lipid production and storage during growth. Strains 5 and 7, both variety majus, did not present sizable differences from variety anisopliae. For fatty acids, C18:1 and C18:2, oleic and linoleic, respectively, the differences were all highly significant (p= 1%) with the highest means being obtained for conidia for fatty acid C18:1 and for myclelia for fatty acid C18:2.

Orientador: Maria Cecilia Figueiredo Toledo Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Amostras de óleos comerciais de alho, arroz, canola, girassol, railho, palma (azeite de dendê) e soja e de azeites deoliva foram analisadas quanto ao teor de benzo(a)pireno (B(a)P).Foram também avaliadas possíveis fontes de contaminação de óleos de milho e soja, incluindo a secagem do grão, diferentes etapas do processo de refino e o solvente de extração. A metodologia analítica envolveu extração liquido liquido, limpeza em coluna de sílica gel e determinação por cromatografia líquida de alta eficiência. 0 limite de detecção do B(a)P foi de 0,5 jig/Kg e sua recuperação média, 97,2%. Os teores médios de B(a)P encontrados em óleos de arroz, girassol, milho, palma, soja e em azeite de oliva foram respectivamente: 1,8 ; 0,2 ; 10,8 ; 2,1; 2,2 e 10,9 ug/Kg. Nos óleos de alho e canola não foi detectada a presença de B(a)P. As amostras de azeites de oliva apresentaram níveis variados de contaminação.Os menores níveis de B(a)P (n.d. a 1,2 ug/Kg) foram determinados em azeites de oliva importados da Europa. Azeites importados da Europa, porém embalados no Brasil, e azeites de oliva mistos com óleos de soja e milho mostraram teores relativamente maiores de B (a)P, variando entre n.d. a 9,7 e 2,2 a 9,2 jig/Kg, respectivamente. Azeites de oliva provenientes da Argentina apresentaram os maiores níveis de contaminação, com até 164, 4 j-íg/Kg de B (a) P. Não foi detectada a presença de B{a)P em grãos de milho e de soja antes e após o processo de secagem. A hexana, solvente de extração do óleo, mostrou-se contaminada com níveis médios de B{a)P de 4,1 ug/Kg, sugerindo sua participação na contaminação de óleos. A partir dos níveis de B(a)P encontrados nos óleos analisados e com base em dados de consumo destes produtos pela população, estimou-se que os óleos de soja e de milho contribuem com 0,09 e 0,4 [iq de B(a)P na dieta total diária do consumidor brasileiro, respectivamente Abstract: Samples of vegetable oils on the brazilian market including canola, corn, soybean, sunflower, rice, palm, garlic and olive oils were analysed for benzo(a)pyrene (B(a)P). Possible sources of contamination of soybean and corn oils, such as the grain drying, different steps of the refining process and the extraction solvent were also evaluated. The analytical method involved liquid-liquid extraction, clean-up on silica gel column and determination by high performance liquid chromatography with fluorescence detector. The limit of detection was 0.5 ug/Kg, and the mean recovery was 92,7%. The mean level of B(a)P in rice, sunflower, soybean, corn, palm and olive oils were: 1.8 ; 0.2 ; 2.1 ; 10.8 ; 2.2 and 10.9 ug/Kg, respectively. No B(a)P was detected in garlic and rapeseed oils. Samples of olive oils showed variable levels of contamination. The lowest B(a)P levels (n.d. to 1.2 ug/Kg) were determined in olive oil imported from Europe. European olive oils packed in Brazil and olive oils blended with soybean and corn oils showed relatively higher levels of B(a)P, in the range of n.d. to 9.7 and 2.2 to 9.2 ug/Kg, respectively. Olive oils imported from Argentine showed the highest levels of contamination, up to 164.4 ug/Kg. No B(a)P was found in soybean and corn grains either before or after the drying process. Hexan, the oil extraction solvent, showed a mean level of 4.1 ug/Kg B(a)P, suggesting its participation in the oil contamination. Based on the average consumption of vegetable oils in Brazil and on their content of B(a)P, individual daily intakes of 0.09 and 0.4 ug B(a)P through the consumption of soybean and corn oils were estimated, respectively Mestrado Mestre em Ciência de Alimentos