The Human Milk Bank undergo human milk to pasteurization, followed by storage in a freezer at -18º C for up to six months to thus keep available the stocks of this product in maternal and infant hospitals. The objective of this study was to evaluate the effects of processing on the lipid fraction of human milk. A sample of human milk was obtained from a donor and was subdivided into ten sub-samples that was subjected to the following treatments: LC = raw milk; T0 = milk after pasteurization; T30 = milk after pasteurization and freezing for 30 days; T60 = milk after pasteurization and freeze for 60 days, and so on every 30 days until T240 = milk after pasteurization and freezing for 240 days, with 3 repetitions for each treatment. Lipids were extracted, methylated and fatty acid profiles determined by gas chromatography. The fatty acids were characterized by nuclear magnetic resonance and functional groups were identified by infrared spectroscopy. There were variations in the concentration of fatty acids. For unsaturated fatty acids there was increasing trend in their concentrations. The IR and NMR analyze characterized and identified functional groups presents in fatty acids.

Los Bancos de Leche Humana someten la leche la pasteurización, seguido del almacenamiento en un congelador a -18 grados por até seis meses, para así disponerlo a los Hospitales Materno Infantiles. El objetivo de este estudio fue evaluar los efectos del procesamiento de la fracción lipídica de la leche humana. Para esto, una muestra obtenida de una donante y sometida a diez diferentes tratamientos: LC = leche cruda; TO = leche después de la pasteurización; T30 = leche después de la pasteurización y congelación por 30 días; T60 = leche después de la pasteurización y congelación por 60 días y así sucesivamente a cada 30 días hasta T240 = leche después de la pasteurización y congelación por 240 días, con tres repeticiones a cada tratamiento. Los lípidos fueron extraídos y los ácidos grasos metilados fueron determinados por cromatografía gaseosa. Los ácidos grasos fueron caracterizados por resonancia magnética nuclear y los grupos funcionales identificados por espectroscopia infrarroja. Hubo variaciones en las concentraciones de ácidos grasos. Para los ácidos grasos insaturados hubo un aumento en sus concentraciones. Sin embargo, los grupos funcionales se caracterizaron por espectroscopia infrarroja y resonancia magnética nuclear, RMN.

O experimento foi conduzido na Fazenda Água Limpa, UnB em Brasília, de janeiro a março de 2004, com o objetivo de avaliar o acúmulo de nitrato em alface, cv. Verônica, sob cultivo protegido, em função da adubação, horário de colheita e tempo de armazenamento (8ºC). O delineamento experimental foi de blocos ao acaso, em esquema fatorial 5 x 4 x 4, em quatro repetições. Os cinco tratamentos de adubação foram: 1,5 kg m-2 de cama-de-frango (T1); 3,0 kg m-2 de esterco bovino (T2); mineral, de acordo com a análise química do solo - M (T3); M acrescida de 1,5 kg m-2 de cama-de-frango (T4) e M acrescida de 3,0 kg m-2 de esterco bovino (T5). Os horários de colheita foram 7; 11; 15 e 18 horas, e os períodos de armazenamento foram 0; 3; 5 e 7 dias. Os tratamentos T1 e T4 resultaram em plantas com os maiores teores de nitrato foliar, 1240,12 e 1303,66 mg NaNO3 kg-1, respectivamente; enquanto T2 resultou no menor acúmulo de nitrato, 547,26 mg NaNO3 kg-1. Porém, quando o esterco bovino foi associado ao adubo mineral (T5), ocorreu um aumento de 2,18 vezes no teor de nitrato foliar (1195,25 mg NaNO3 kg-1). Plantas colhidas às 7 horas apresentaram os menores teores de nitrato, sugerindo ser este o melhor horário para colheita da alface no Distrito Federal. O armazenamento proporcionou uma redução de 29,3% no teor de nitrato ao longo de 7 dias.

The experiment was carried out in Brasilia, Brazil, from January to March 2004, aiming to evaluate the level of nitrate in lettuce, cv. Veronica, as a result of fertilization, harvesting time and storage period (8ºC). We used the ramdomized blocks experimental design in a factorial 5 x 4 x 4, with four replicates. The five fertilization treatments tested were: 1,5 kg m-2 of chicken manure (T1); 3,0 kg m-2 of cattle manure (T2); mineral, as a result of soil chemical analysis - M (T3); M with 1,5 kg m-2 of chicken manure (T4); and M with 3,0 kg m-2 of cattle manure (T5). The harvesting times were 7 and 11 a.m., and 3 and 6 p.m. The storage periods were 0; 3; 5 and 7 days. The treatments T1 and T4 resulted in plants with the highest levels of nitrate, 1240,12 and 1303,66 mg NaNO3 kg-1, respectivelly, while T2 resulted in the lowest nitrate level, 547,26 mg NaNO3 kg-1. However, when cattle manure was added to M (T5), an increase of 2,18 times was observed in the nitrate level (1195,25 mg NaNO3 kg-1). Plants harvested at 7 a.m. showed the lowest levels of nitrate, suggesting that it is the best moment to harvest lettuce in the Distrito Federal region. During the storage period of seven days, nitrate level was reduced by 29,3%.

O objetivo do trabalho foi quantificar o teor de nitrato e nitrito de sódio em amostras de lingüiças frescal de frango e pernil, em quatro lotes distintos de sete produtores. O delineamento experimental foi inteiramente ao acaso, com tratamentos dispostos no esquema fatorial 7x4. Aos dados obtidos aplicou-se análise de variância, para obter o quadrado médio do resíduo. Para verificar a homogeneidade dos experimentos utilizou-se o teste de Hartley. Prosseguiu-se à análise conjunta para comparar os dois tipos de lingüiça. Aplicou-se o esquema fatorial 7x4x2 e obteve se o F significativo. Aplicou-se o teste de Tukey ao nível de 1% de significância. Os resultados indicam que as amostras de lingüiça frescal de frango apresentaram valores entre 7,6 e 312,5 ppm para a fração de nitrato de sódio e valores entre 1,2 e 221 ppm para a fração de nitrito; para as amostras de lingüiça frescal de pernil, os teores obtidos estiveram entre 8,6 e 363,6 ppm para a fração de nitrato e entre 0,6 a 162,2 ppm para a de nitrito. Entre os lotes de lingüiça de frango, a variação esteve entre 7,6 e 312,5 ppm para a fração de nitrato e entre 1,2 e 221ppm para a de nitrito; as amostras de lingüiça frescal de pernil apresentaram valores de 100 a 104,3 ppm para nitrato e de 0,6 a 162,2 ppm para nitrito. 7,1% das amostras estavam em desacordo com a legislação.

The objective of this study was to quantify the nitrate and the nitrite level of four distinctive lots of pork leg and chicken sausages of seven different producers. The experimental outline was at random with a factorial treatment of 7x4. To the obtained data, a variance analysis was applied in order to reach the medium square of the residue. In order to verify homogeneity of the experiments, the Hartley test was used. It was followed by the joint analysis to compare the two types of sausages. The factorial schema of 7x4x2 was applied to obtain the significant F. The Tukey test was also conducted with a 1% significance level. The results indicated that the samples of chicken fresh sausages showed levels between 7.6 to 312.5 ppm for the sodium nitrate fraction and levels between 1.2 to 221 ppm for the nitrite fraction. For the samples of pork leg fresh sausages, the obtained values were between 8.6 to 363.6 ppm for nitrate and between 0.6 to 162.2 ppm for nitrite. Among the chicken sausage lots, the variation ranged from 7.6 to 312.5 ppm for the nitrate fraction and from 1.2 to 221 ppm for the nitrite. The pork leg sausage samples showed values from 100 to 104,3 ppm for nitrate and from 0.6 to 162.2 for nitrite. 7.1% of the samples were in discordance to the legislation.