Universidade Federal Rural do Rio de Janeiro

About: Universidade Federal Rural do Rio de Janeiro is a education organization based out in Seropédica, Brazil. It is known for research contribution in the topics: Population & Species richness. The organization has 6405 authors who have published 9852 publications receiving 105911 citations.

Occurrence of ochratoxin A in wine and grape juice marketed in Rio de Janeiro, Brazil

Abstract: Ochratoxin A (OA) is receiving attention world-wide because of the hazard it poses to human health. The aim was to test the distribution of OA in grape juice, pulps of frozen grapes, and national and imported table wine obtained from markets in Rio de Janeiro, Brazil. Analytical methodology using immunoaffinity column for OA extraction and clean-up with a final separation on a reversed-phase (C(18)) column and fluorescence detection in high-performance liquid chromatography showed a detection limit of 21 ng l(-1). The mean recovery was 91% for red wines and 82% for white wines; while the mean recoveries for juices and pulps of frozen grapes were 91.6 and 88%, respectively. Of 64 samples of grape juice and frozen pulps, 25% were positive for OA, being the mean content of 37 ng l(-1) with a maximum concentration of 100 ng l(-1). In wines, the mean concentration detected in 80 samples analysed was 34.4 ng l(-1) with 28.75% of positive samples. Red wines showed the highest percentages and levels of contaminated samples: 38% and 37 ng l(-1), respectively. The white wine contained levels above 26 ng l(-1) in 17.75% of the analysed samples. The levels of contamination detected in red wine sold in Rio de Janeiro were not enough to surpass the virtually safe dose established as 5 n g kg(-1) body weight of daily intake.

Checklist of helminth parasites in wild carnivore mammals from Brazil

Abstract: Ninety-five helminth parasite species totaling 480 records (including 60 new host and geographical records) in 21 species of wild carnivore mammals from Brazil were listed. Nineteen undetermined helminth species and 4 undetermined host species were also included. Information about the site of infection of parasites, localities, references and a host-parasite list were included herein.

Effect of high pressure on fish meat quality – A review

Abstract: Background High pressure (HP) is an effective technology in food preservation However, in fish, changes in appearance, texture, and chemical composition of the meat can be observed in more severe conditions Although there are proposed mechanisms to achieve these events, there is no consistency of information to conclude on all of them Scope and approach After a brief overview of HP technology, their main impact of fish meat quality were reviewed considering the targeted constituents and underlying mechanisms Key findings and conclusions The main changes occurred between 200 and 300 MPa leading to a partial or total denaturation of proteins In turn, these modifications were related to the increase of pH, hardness, whitening, decrease in water holding capacity, initiation of lipids, and proteins oxidation The proposed mechanisms for these effects are very similar, suggesting the interrelationship between them Lipid oxidation, protein oxidation, and discoloration are enhanced by iron content of the tissues (heme or free) and, possibly, with synergic phenomena However, there is no consistency of information on the effects of these changes on consumers' opinion Additionally, the intensity of the changes varies according to type of fish Research is needed to determine clearly the reaction mechanisms, evaluate the effects of these changes concerning consumers’ opinion, and propose devices or strategies to minimize these changes when necessary