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•The changes in the characteristics of grapes are desirable to produce special wines.•Aflatoxins and ochratoxin forms were not found in grapes throughout dehydration.•Dehydration ...favors the content of volatile compounds with a pleasant odor.•Dehydration favors phenolics that may support the color stability of grape products.
Dehydration of grapes has been used in various regions of the world to produce special wines, aiming to add value to oenological products. Post-harvest dehydration in rooms may be carried out regardless of weather conditions, without the additional cost of a specific infrastructure, in addition to the benefits of protecting the grapes from damages and environmental pollution. The objective of this study was to verify, for the first time, the impact of the dehydration in a naturally ventilated room on the quality of Merlot grapes. Physicochemical characteristics, mycobiota, occurrence of mycotoxins, volatile profile and phenolic composition of grapes were monitored on 7th, 14th and 21st days of dehydration (weight loss of 10, 20 and 27%, respectively). A decrease in aw (6%), pH (4%), and berry hardness (58%), along with an increase in total soluble solid content (15%) were observed during dehydration. The presence of Pestalotiopsis clavispora, Neopestalotiopsis clavispora, Colletotrichum siamense and Alternaria porri was favored during the dehydration process, while a decrease in the occurrence of Aspergillus niger and Phanerochaete sp. was verified. A. niger isolates showed no potential to produce forms of ochratoxins. These toxins were also not found in the grape samples. Regarding the volatile profile, 1-hexanal, 2-hexenal, and 1-octanal gave rise to the corresponding alcohols during dehydration, such as 1-hexanol, 2-hexen-1-ol, and 1-octanol. Acids (hexanoic, decanoic, and 3-hexenoic) resulted in the respective ethyl esters (hexanoate, decanoate, and ethyl 3-hexenoate) during dehydration. Terpenes as limonene, myrcene, and geraniol decreased throughout dehydration, while their biotransformation products (α-terpineol, 6-methyl-5-hepten-2-one, and linalool, respectively) had an increase in concentration. The phenolic content oscillated during dehydration, with an emphasis on increased levels of four hydroxybenzoic acids (ethyl gallate, p-hydroxybenzoic acid, gallic acid-hexose, and gallic acid), two hydroxycinnamic acids (caffeic acid and caftaric acid), two flavonols (kaempeferol galactoside and quercetin) and two anthocyanins (peonidin 3-O-hexoside and delphinidin 3-O-hexoside). Grapes of satisfactory quality were produced by dehydration in a naturally ventilated room. Even small wine producers can be encouraged to implement this procedure for the diversification of oenological products, as it has no costs related to the implementation of chambers/tunnels.
Background
Multiple trauma is frequently associated with hemorrhagic shock and fractures of the extremities. Clinically, the rate of impaired fracture healing (delayed healing and nonunion) seems to ...be increased in patients with multiple injuries compared with patients with isolated fractures. As the underlying pathogenesis remains poorly understood, we aimed to analyze the biomechanical properties during fracture healing in a murine model.
Questions
The aim of this study was to determine whether fracture healing after severe hemorrhagic shock results in (1) delayed bridging as determined by macroscopic and radiographic assessment, (2) altered conditions of callus components as determined by µCT, and (3) decreased maximum bending moment measured by a three-point-bending test compared with ordinary fracture healing.
Methods
Male C57BL/6NCrl mice were randomly assigned to five groups and four different times (five to 10 mice per group and time). Only the right femur from each mouse was used for analysis: the trauma hemorrhage (TH) group received a pressure-controlled hemorrhagic shock via catheter; the osteotomy (Fx) group underwent osteotomy and implantation of an external fixator on the right femur; the combined trauma (THFx) group received hemorrhagic shock and an external fixator with osteotomy; the sham group underwent implantation of a catheter and external fixator but had no blood loss or osteotomy, and the control group underwent no interventions. After 2, 3, 4, or 6 weeks, five to 10 animals of each group were sacrificed. Bones were analyzed macroscopically and via radiographs, µCT, and three-point-bending test. Statistical significance was set at a probability less than 0.05. Comparisons were performed using the Mann-Whitney U or the Kruskal-Wallis test.
Results
In the Fx group, the osteotomy gap was stable and bridged after 2 weeks in contrast to some bones in the THFx group where stable bridging did not occur. No difference was observed between the groups. µCT analysis showed reduced density of bone including callus (THFx: 1.17 g/cm
3
; interquartile range IQR, 0.04 g/cm
3
; Fx: 1.22 g/cm
3
; IQR, 0.04 g/cm
3
; p = 0.002; difference of medians DM, −0.048; 95% CI, −0.073 to −0.029) and increased share of callus per volume of bone mass (%) after 2 weeks in the THFx group compared with the Fx group (THFx: 44.16%; IQR, 8.66%; Fx: 36.73%; IQR, 4.39%; p = 0.015; DM, 7.634; 95% CI, 2.018–10.577). The three-point-bending test established a decreased maximum bending moment in the THFx group compared with the Fx group 2 weeks after surgery (THFx: 7.10 Nmm; IQR, 11.25 Nmm; Fx: 11.25 Nmm; IQR, 5.70 Nmm; p = 0.026; DM, −5.043; 95% CI, −10.867 to −0.74). No differences were observed between the THFx and Fx groups after more than 2 weeks.
Conclusion
In this in vivo mouse fracture model, we conclude that hemorrhagic shock retards fracture healing during the early phase of the facture healing process.
Clinical Relevance
A severe hemorrhagic shock in patients could result in initial delayed fracture healing and needs special attention. We plan to conduct a prospective, observational clinical research study to analyze if delayed fracture healing occurs in patients after severe blood loss.
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry ...(GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols.
The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and ...to evaluate, for the first time, whether the consumption of the samples under study could represent risk to consumers health. These compounds are electrophilic; and therefore, may covalently bind to DNA, which may result in mutagenicity. EC and formaldehyde were present at low levels (<1μg L-1) in all samples. Acetaldehyde, furfural and acrolein were also found in low levels (<1.5, 1.4 and 1.0μg L-1, respectively) in 57, 71 and 76% of samples. In the other samples, levels of acetaldehyde, furfural and acrolein ranged from 5.2 to 54.8, 10.5 to 41.0 and 20.3 to 36.7μg L-1, respectively. Furfuryl alcohol was also reported in all samples in levels from 10.4 to 33.5μg L-1. Acrolein was the only compound reported at levels sufficient to represent risk to health, which occurred in 24% of the samples. A study focused on the origin of acrolein deserves attention, investigating the influence of the concentration of precursors and the role of fermentation in the formation of this aldehyde, besides the evaluation of possible environmental contamination of grapes during cultivation.
RESUMO: Os objetivos deste estudo foram verificar a ocorrência de álcool furfurílico (FA) e compostos carbonílicos (acetaldeído, acroleína, carbamato de etila (CE), formaldeído e furfural) em espumantes e avaliar, pela primeira vez, se o consumo das amostras em estudo poderia representar risco para a saúde do consumidor. Esses compostos são eletrofílicos e, portanto, podem se ligar covalentemente ao DNA, o que pode resultar em mutagenicidade. CE e formaldeído foram encontrados em baixos níveis (<1μg/L) em todas as amostras. Acetaldeído, furfural e acroleína também foram encontrados em baixos níveis (<1,5; 1,4 e 1,0μg L-1, respectivamente) em 57, 71 e 76% das amostras. Nas demais amostras, os níveis de acetaldeído, furfural e acroleína variaram de 5,2 a 54,8, 10,5 a 41,0 e 20,3 a 36,7μg L-1, respectivamente. O álcool furfurílico também foi encontrado em todas as amostras em níveis de 10,4 a 33,5μg L-1. A acroleína foi o único composto encontrado em níveis suficientes para representar risco à saúde, que ocorreu em 24% das amostras. Uma avaliação focada na origem da acroleína merece atenção, investigando a influência da concentração dos precursores e o papel da fermentação na formação do aldeído, além da avaliação da possível contaminação ambiental das uvas durante o cultivo.
Zygosaccharomyces bailii BCV 08, a yeast isolated from red wine barrels in Brazil, was evaluated as co-starter in fermentations with Saccharomyces cerevisiae. Z. bailii BCV 08 was preliminarily shown ...to produce high levels of esters, and the production was optimized in bench and bioreactor scales using grape must. White wine vinifications were conducted with mixed cultures containing different proportions of Z. bailii BCV 08 and an enological strain of S. cerevisiae. In all trials that contained Z. bailii BCV 08, the production of ethyl esters was enhanced in comparison to the vinification control. Our results clearly show the potential of Z. bailii BCV 08 as a mixed starter with S. cerevisiae in order to increase the aromatic complexity of wine.
The objective of this research was to estimate for the first time the transformations that the free form of some target carbonyl compounds may undergo during winemaking and assess the exposure risk ...to these compounds through the consumption of the Merlot commercial wines under study. Acrolein and furfural were found in grapes and the respective wines, although levels were observed to decline throughout the winemaking process. Formaldehyde was found in all stages of wine production in levels lower than the limit of quantification of the method and ethyl carbamate was not found in samples. Acetaldehyde seems to be a precursor of acetoin and 2,3-butanediol, since the levels of this aldehyde decreased along winemaking and the formation of the ester and alcohol was verified. Furfural levels decreased, while the occurrence of furan-containing compounds increased during winemaking. The formation of acetaldehyde during alcoholic fermentation and the potential environmental contamination of grapes with acrolein and furfural are considered as the critical points related to the presence of toxic carbonyl compounds in the wine. Acrolein was found in the samples under study in sufficient quantities to present risk to human health, while other potentially toxic carbonyl compounds did not result in risk. This study indicated for the first time the presence of acrolein in grapes suggesting that environmental pollution can play an important role in the levels of this aldehyde detected in wines. Reduction of the emission of this aldehyde to the environment may be achieved by replacing wood burning by another heat source in fireplaces or wood stones, and abandoning the practice of burning garbage and vegetation.
A gas chromatography with mass spectrometric detection in selected ion monitoring mode (GC/qMS-SIM) method, preceded by comprehensive two-dimensional gas chromatography with a time-of-flight mass ...spectrometric detector (GC×GC/TOFMS) analyses to identify possible coelutions, was validated for the simultaneous determination of formaldehyde, acetaldehyde, acrolein, furfural, and ethyl carbamate in must and wines. Derivatized acetaldehyde and acrolein coeluted with other compounds and were resolved in the second chromatographic dimension (
2
D) of GC×GC/TOFMS. The most intense ions of the mass spectra of the analytes that were not present in the mass spectra of interfering compounds were used in GC/qMS-SIM. Figures of merit demonstrated the appropriateness of the developed GC/qMS-SIM method, including recovery (90–102%), relative standard deviation obtained in repeatability, and precision assays that were lower than 9 and 12%, respectively. Limits of detection and quantification for all compounds demonstrated the adequate sensitivity of the method for the quantification of carbonyl compounds (values lower than 0.8 and 1.5 μg L
−1
, respectively). Results confirmed that furan-containing compounds may be impartially analyzed using HS-SPME-qGC/MS without interference of artifact formation during extraction/desorption. In addition, the importance of adjusting ethanol content according to the level of ethanol in samples has been demonstrated. Ethyl carbamate was not detected in analyzed samples, while formaldehyde was found in levels lower than LOQ (0.6 μg L
−1
). Acetaldehyde (19.9 to 44.0 μg L
−1
) and furfural (1.1 to 6.9 μg L
−1
) were found in all samples. Acrolein was detected in 75% of samples in levels ranging from 0.7 to 50.2 μg L
−1
.
Solid phase microextraction, one-dimensional gas chromatography (1D-GC) and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometric detector have been used to characterize ...the volatile profile of Moscatel sparkling wines. Predominant classes were esters, acids, alcohols and terpenes. The efficiency of GC×GC was apparent due to the higher number of compounds positively and/or tentatively identified through this technique (two and a half times higher than with 1D-GC), as well as by the separation of co-eluted compounds in 1D-GC. Principal components analysis showed that the volatile profile of the majority of sparkling wines is similar. Only two samples differed from others and the compounds responsible for this behavior were nerol, menthol, linalool acetate, limonene and geraniol. Furthermore, a clear separation among sparkling wines done with two Moscato grape varieties (Bianco and Giallo) was observed in cluster analysis due to the higher chromatographic area of terpenes and norisoprenoids verified in Giallo samples.
The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and ...to evaluate, for the first time, whether the consumption of the samples under study could represent risk to consumers health. These compounds are electrophilic; and therefore, may covalently bind to DNA, which may result in mutagenicity. EC and formaldehyde were present at low levels (<1microg L.sup.-1) in all samples. Acetaldehyde, furfural and acrolein were also found in low levels (<1.5, 1.4 and 1.0microg L.sup.-1, respectively) in 57, 71 and 76% of samples. In the other samples, levels of acetaldehyde, furfural and acrolein ranged from 5.2 to 54.8, 10.5 to 41.0 and 20.3 to 36.7microg L.sup.-1, respectively. Furfuryl alcohol was also reported in all samples in levels from 10.4 to 33.5microg L.sup.-1. Acrolein was the only compound reported at levels sufficient to represent risk to health, which occurred in 24% of the samples. A study focused on the origin of acrolein deserves attention, investigating the influence of the concentration ofprecursors and the role of fermentation in the formation of this aldehyde, besides the evaluation of possible environmental contamination of grapes during cultivation. Key words: risk assessment, sparkling wine consumption, carbonyl compounds, furfuryl alcohol. Os objetivos deste estudo foram verificar a ocorrencia de alcool furfurilico (FA) e compostos carbonilicos (acetaldeido, acroleina, carbamato de etila (CE), formaldeido e furfural) em espumantes e avaliar, pela primeira vez, se o consumo das amostras em estudo poderia representar risco para a saude do consumidor. Esses compostos sao eletrofilicos e, portanto, podem se ligar covalentemente ao DNA, o que pode resultar em mutagenicidade. CE e formaldeido foram encontrados em baixos niveis (<1microg/L) em todas as amostras. Acetaldeido, furfural e acroleina tambem foram encontrados em baixos niveis (<1,5; 1,4 e 1,0microg L.sup.-1, respectivamente) em 57, 71 e 76% das amostras. Nas demais amostras, os niveis de acetaldeido, furfural e acroleina variaram de 5,2 a 54,8, 10,5 a 41,0 e 20,3 a 36,7gammag L.sup.-1, respectivamente. O alcool furfurilico tambem foi encontrado em todas as amostras em niveis de 10,4 a 33,5microg L.sup.-1. A acroleina foi o unico composto encontrado em niveis suficientes para representar risco a saude, que ocorreu em 24% das amostras. Uma avaliacao focada na origem da acroleina merece atencao, investigando a influencia da concentracao dos precursores e o papel da fermentacao na formacao do aldeido, alem da avaliacao da possivel contaminacao ambiental das uvas durante o cultivo. Palavras-chave: avaliacao de risco, consumo de espumante, compostos carbonilicos, alcool furfurilico.
Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased ...peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed.
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