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RESUMEN Propiedades antioxidantes de la infusión de la cás-cara de nuez Pecana [Carya illinoinensis (Wangenh.) C. Koch]La composición nutricional de la cáscara de nuez Pecana [Carya illinoinensis (Wangenh.) C. Koch] y los contenidos de fenoles totales y de taninos condensados de la infusión de la cáscara de nuez Pecana se determinaron en este trabajo. La actividad antioxidante de la infusión se evaluó a través de los sistemas ABTS, DPPH y β-caroteno/ácido linoleico. La cás-cara presentó un contenido elevado de fibras (48% Ϯ 0,06), el contenido de fenoles totales varió de 116 a 167 mg GAE/g y el de taninos condensados se encontró entre 35 y 48 mg CE/g. La actividad antioxidante varió entre 1112 y 1763 µmol TEAC/g en el sistema ABTS. Por el método DPPH, la actividad antioxidante fue de 305 a 488 mg TEAC/g (30 minutos de reacción) y de 482 a 683 mg TEAC/g (24 h de reacción). El porcentaje de inhibición de la oxidación que se obtuvo en el sistema β-caroteno/ácido linoleico varió de 70 a 96%. Los resultados indicaron un elevado contenido de fenoles y una elevada actividad antioxidante para la infusión de la cáscara de nuez Pecana.PALABRAS CLAVE: Actividad antioxidante -Cáscara de nuez Pecana -Compuestos fenólicos -Composición nutricional -Infusión -oxidación. SUMMARY Antioxidant Properties of Pecan Nut [Carya illinoinensis (Wangenh.) C. Koch] Shell InfusionThe nutritional composition of Pecan nut [Carya illinoinensis (Wangenh.) C. Koch] shells and the total phenolic and condensed tannin contents of Pecan nut shell infusion were determined and the antioxidant activity of the infusion was evaluated through ABTS, DPPH and β-carotene/linoleic acid systems. The shell presented high fiber content (48% Ϯ 0.06), the total phenolic content ranged from 116 to 167 mg GAE/g and the condensed tannin content was between 35 and 48 mg CE/g. The antioxidant activity varied from 1112 and 1763 µmol TEAC/g in the ABTS system. In the DPPH method, the antioxidant activity was from 305 to 488 mg TEAC/g (30 minutes reaction) and from 482 to 683 mg TEAC/g (24 h reaction). The oxidation inhibition percentage obtained in the β-carotene/linoleic acid system varied from 70 to 96%. The results indicated the high phenolic content and antioxidant activity of Pecan nut shell infusion.

The aim of this study was to determine and compare the fatty acid (FA) composition of colostrum and mature milk produced by nursing mothers of preterm and at-term newborns, in Florianópolis, SC, Brazil. Low contents of Eicosapentaenoic acid (EPA) (0.02%/colostrum and 0.01%/mature milk for preterm and term milk) and Docosahexaenoic acid (DHA) (colostrum group: 0.10%/preterm and 0.09%/term; mature milk: 0.05%/preterm and 0.03%/term) were determined. The comparison among the groups showed that the elaidic acid content was significantly higher (1.67%) in mature term milk. The content of rumenic acid (conjugated linoleic acid) was significantly higher in at-term colostrum compared with preterm colostrum. When considering the maturity of the milk, there was a significant increase in the percentage of this FA in the preterm group. The results show that, overall, the greatest differences observed were between the colostrums and mature milks for both groups and not between preterm and at-term mothers.

The objective was to evaluate the quality of soybean and canola oils packaged in PET bottles during their shelf life. Considering the limit for the peroxide value established by Brazilian legislation the soybean and canola oils were outside the specification at between 75 and 165 days of storage, respectively, that is, before the end of the period of validity established by the producer (6 months and 1 year, respectively). The sensory analysis revealed alterations in the oil attributes of 'aroma' and 'taste' at between 180 and 300 days of storage, although the grades did not reveal significant alterations or a reduction in the acceptance of the products. The results obtained indicate that the physico-chemical quality parameters of soybean and canola oils produced in Brazil are outside the specification before the end of the validity period declared by the producers, the critical parameters being the peroxide and acid indices.