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This paper addresses two critical issues concerning the guidelines adopted by the ICH on the photostability testing: the quinine actinometry method and the light/radiation exposure map distribution of the photostability chamber. Using a qualified non-commercial photostability chamber tests were performed using quinine and physical actinometry and compared the results to those which are used as the basis of the ICH guidelines. The statistical analysis on the results showed that: (i) the calibration curve of the quinine solution depends on its concentration and on its location in the chamber; (ii) the quinine actinometry method currently recommended by the ICH guidelines should not be generalized to any photostability chamber.

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Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physicochemical properties of food components that occurs during mixing and cooking of the ingredients.

The objective of this work was to optimize extraction process and to validate the HPLC-DAD method for quantification of ascorbic acid content in mixed juice powder of acerola and seriguela with different dextrose equivalent maltodextrin (5, 10, 15) as an encapsulating agent. The influence of the extraction variables was studied through factorial design. Control variables were mass, percent of orthophosphoric acid and stirring time. Chromatographic method was validated in terms of precision, selectivity, linearity and accuracy. Chromatographic and titrimetry results were compared for all dextrose equivalent. Mass and percentage of orthophosphoric acid presented p 0.05. There were no significant differences among the dextrose equivalents ranging from 2,830.1 mg/100 g to 2,931.61 mg/100 g of ascorbic acid. Both values, intra and intermediary precision test coefficients of variation were less than 5%. The correlation coefficient was 0.99. Respective value of limit of detection was 0.001 mg/mL and for quantification was 0.003 mg/mL. The application of HPLC-DAD method can be considered acceptable for quantification ascorbic acid in fruit powder.

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In this paper we analyzed expertise reports between 2010 and 2014 of forensic analyses used to discover beverages adulteration in the city of Recife. This research was performed by consulting reports copies at general file sector performed of the Institute of Criminalistics Prof. Armando Samico (ICPAS). It was made Principal Component Analysis (PCA) of adulteration types of Recife Political-Administrative Regions (PAR), to establish the most common incidence of adulteration by city areas. It was found a total of 295 analyzes in beverages. Among these, 71% were in alcoholic beverages, 18% in nonalcoholic beverages and 11% in bottled water. Regarding the adulteration patterns, 41% corresponded to the presence of foreign bodies, 27% showed fungal presence, 17% were being sold outdated, 6% had organoleptic changes, 5% were white expertise and 4% of the products did not correspond to that shown on the label. Through the PCA, it was found that in the Southwest region of Recife occurred more cases of presence of foreign bodies and non-corresponding products, while in the South region occurred more fungal presence and organoleptic change. Although the Center, North, West and Northwest regions do not have a statistically significant type of adulteration, consumption of adulterated beverages may cause risks to consumer health from ingesting toxic substances due to either degradation or presence of microorganisms and foreign bodies. Resumo. Neste trabalho foram analisados laudos periciais entre 2010-2014 de análises forenses utilizadas para descobrir adulterações em bebidas na cidade do Recife. Esta pesquisa foi realizada consultando as cópias dos laudos no setor de arquivo geral do Instituto de Criminalística Prof. Armando Samico (ICPAS). Foi feita Análise de Componentes Principais (ACP) dos tipos de adulteração pelas Regiões Político-Administrativa (RPA) do Recife, para estabelecer a incidência das adulterações mais comuns por áreas da cidade. Foi encontrado um total de 295 análises em bebidas. Destas 71% foram em bebidas alcoólicas, 18% em bebidas não alcoólicas e 11% em água engarrafada. Em relação às adulterações 41% corresponderam a presença dos corpos estranhos, 27% apresentaram presença de fungos, 17% estavam sendo vendidos fora do prazo de validade, 6% tinham alteração sensorial, 5% foram perícias inconclusivas e 4% o produto não correspondia ao que mostrado no rótulo. Através da ACP foi constatado que na região Sudoeste do Recife ocorreram mais casos de presença corpos estranhos e produtos não correspondentes, na região Sul ocorreu mais presença fungos e alterações sensoriais. Embora as regiões Centro, Norte, Oeste e Noroeste não possuíam algum tipo de adulteração estatisticamente significantes. Consumo de bebidas adulteradas pode causar riscos para a saúde dos consumidores por ingestão de substâncias tóxicas devido à degradação ou presença de microrganismos ou a presença de corpos estranhos. Palavras-chave: Contaminação de alimentos; Toxicologia Forense; Saúde Pública.