Some compounds present in coffee beans can affect consumer health. The present study determines the content of heavy metal in coffee cultivated in the Cerrado Mineiro region (Alto Paranaíba-MG, Brazil), to compare the values found with the legal standards and check how these metals are extracted from the respective infusions. Fifty samples of coffee beans we re analyzed, taken from the Alto Paranaíba region, MG, Brazil. Determination and quantification were done by recording the values from the atomic absorption spectrophotometer for the metals mentioned: cadmium (Cd), chromium (Cr), copper (Cu), manganese (Mn), nickel (Ni), lead (Pb), and zinc (Zn). The Cr concentrations presented earlier the limit allowed by law in 66% of the coffee samples. And 74% of the samples contained Pb in higher than permissible concentrations. For all the infusions, the metals evalua ted were found in lower concentrations and were less significant with respect to the maximum permissible daily intake, except for Pb were quantified very high levels. Only seven of the 50 coffee samples revealed results with levels that were quantified to be within the legally stipulated standards. The Pb and Cr metals were found to have the highest percentage of leaching in the coffee infusions.

This study aimed to quantify the ash content and to determine the concentration of heavy metals in roasted ground coffee and their respective infusions. The ash content was determined by incineration of the samples, and the quantification of heavy metals was performed by flame atomic absorption spectrophotometry for the following metals: cadmium, lead, copper, chromium, nickel, and zinc. According to the ash analysis, 15% of the roasted ground coffee samples were within the standards established by the legislation of the state of São Paulo, which has set an ash content of below 5%. In the roasted ground coffee samples, the Cd, Cu, Ni, and Zn contents did not exceed the limit established by Brazilian legislation. In several samples, both Pb and Cr were found in high levels, exceeding the limits established by Brazilian legislation. In the infusions of roasted ground coffee, the Cd, Cu, Cr, and Ni contents were below the detection limit of the equipment. Zn was found in all infusions and Pb was only detected in seven coffee infusion samples. Overall, the concentrations of heavy metals found in the commercially roasted ground coffee and their respective infusions are lower than the limits recommended by the official inspection agencies and, thus, are suitable for consumption.

-In the present work were evaluated the effects of propolis coatings of various botanical sources on quality traits of bananas cv. Prata (Musa sapientum L.) stored at room temperature. ´Prata´ bananas were selected and submitted to five postharvest treatments: four coatings applied by immersion in propolis extracts at a concentration of 2.5% (w/v) and a control (without coating). Propolis extracts were applied as 1) a wild type aqueous propolis extract, 2) a wild type hydroalcoholic propolis extract, 3) a rosemary green type hydroalcoholic propolis extract and 4) a red type hydroalcoholic propolis extract. The bananas were evaluated at three-day intervals along 12 days for fresh weight losses, flesh firmness, soluble solids (SS), titratable acidity (TA), the ratio SS/TA and pH. Sensory analyses were performed after three and six days of storage by 55 not trained panelists designed for acceptability. At the end of the twelve-day storage period, bananas coated either with the rosemary green hydroalcoholic extract or with the aqueous extract presented lower fresh weight losses in comparison to the bananas of the control treatment. No differences were determined in relation to flesh firmness and along the storage period TA values decreased and pH values increased in bananas of all treatments. SS contents increased towards the end of the storage period that, consequently, contributed to increases in the SS/TA ratio. The most significant increase in SS/TA ratio was determined in bananas coated with the red type hydroalcoholic extract. Taste panelists did not detect significant differences amongst coated and not coated cv. Prata bananas up to six days of storage. Index terms: Musa sp., hydroalcoholic extract, taste panel, fruit acceptability, storage. EXTRATO DE PRÓPOLIS NA CONSERVAÇÃO PÓS-COLHEITA DE BANANA 'PRATA'RESUMO -Este trabalho foi realizado com o objetivo de avaliar os efeitos do revestimento com extrato de própolis de diferentes fontes botânicas sobre as características físico-químicas de banana 'Prata' (Musa sapientum L.), armazenada à temperatura ambiente. Bananas 'Prata' foram selecionadas e submetidas à cinco tratamentos pós-colheita, sendo quatro formas de revestimento por imersão em extrato de própolis de diferentes fontes botânicas com concentração de 2,5% (m/v) ("extrato aquoso de própolis do tipo silvestre", "extrato hidroalcoólico de própolis do tipo silvestre", "extrato hidroalcoólico de própolis do tipo verde alecrim e "extrato hidroalcoólico de própolis do tipo vermelho ") e um controle (sem revestimento). As variáveis avaliadas foram perda de massa, firmeza da polpa, sólidos solúveis (SS), acidez titulável (AT), relação entre sólidos solúveis e acidez titulável (SS/AT) e potencial hidrogeniônico (pH), realizadas em intervalos de 3 dias por 12 dias de armazenamento. Realizou-se a análise sensorial das bananas aos 3 e 6 dias de armazenamento, avaliadas por 55 provadores não treinados através do teste de aceitação. Ao final de 12 dias de armazenamento, os revestimentos de extrato de própo...

ABSTRACT. This study evaluated the physical and chemical characteristics of the papaya 'Solo' cv. 'Golden' (Carica papaya L.) coated with propolis extract drawn from various botanical sources, during storage at room temperature. Papayas underwent three types of dip coating propolis extract, in 2.5% (w v -1 ) concentration ('aqueous extract' and 'hydroalcoholic extract of propolis wild type', 'hydroalcoholic extract of the propolis green rosemary'), at ambient temperature and two controls (without coating, one at 'ambient temperature' and the other 'refrigerated'). The variables weight loss, firmness, soluble solids (SS), titratable acidity (TA), maturation index ratio (SS/TA) and hydrogen potential (pH) were evaluated, at three day intervals for twelve storage days. Sensory analyses of the papayas were performed on days three and six of storage, by acceptance testing. Coatings with hydroalcoholic extract of propolis wild type and green rosemary controlled weight loss and firmness in papayas. The coatings showed no effect on the variable SS. Fruit coated with hydroalcoholic extract of rosemary green propolis showed satisfactory results evaluating AT, SS/TA and pH, as well as sensory analysis. Thus, the coating formulated with propolis extract can be used as an alternative to extend the shelf life of papaya fruits.

The high perishability of papaya (Carica papaya L.) reduces the lifespan as well as limits marketing. Coating fruit is an alternative process to aid food preservation. The objective of this study was to evaluate the effects of propolis extract coating on physicochemical characteristics of papaya stored at room temperature. Solo papayas cv. 'Golden' were randomly divided into five postharvest treatments: three forms of dip-coating (70% alcohol, hydroalcoholic extract of propolis at 2.5%, and hydroalcoholic extract of propolis at 5%) and two controls (one uncoated and one with refrigerated uncoated fruit). Each four days, weight loss, fruit firmness, soluble solids (SS), titratable acidity (TA), SS/ TA ratio, and hydrogen potential (pH) were evaluated throughout 12 days of storage. A sensory analysis was performed on the fourth day of storage, being appraised by untrained tasters through acceptance testing. Refrigerated, 2.5% propolis, and 5% propolis treatments promoted the lowest weight losses. Flesh firmness of 5% propolis treatment was superior to that of control, alcohol, and 2.5% propolis treatments. Moreover, 5% propolis treatment achieved a great SS, differing only from alcohol treatment. Both TA and SS/TA had no variations among treatments, but along storage time. Flesh pH of refrigerated papaya showed significant differences in relation to other treatments. Also, refrigerated fruit presented chilling injury symptoms. Propolis-coated papaya showed sensory acceptability similar to those of the other treatments on the 4 th day of storage. Therefore, propolis coating renders Solo papaya cv. 'Golden' a promising alternative to control fruit weight losses and firmness. Key words: Carica papaya L. Coating. Propolis. Storage. ResumoA alta perecibilidade do mamão (Carica papaya L.) reduz sua vida útil limitando sua comercialização. Os revestimentos são uma das alternativas para auxiliar na conservação de alimentos. Objetivouse avaliar os efeitos do revestimento com extrato de própolis nas características físico-químicas do mamão, armazenado sob temperatura ambiente. Mamões Solo cv. 'Golden' foram selecionados e divididos aleatoriamente em cinco tratamentos pós-colheita, sendo três formas de revestimento por imersão ("álcool 70%", "extrato hidroalcoólico de própolis a 2,5%", "extrato hidroalcoólico de própolis a 5%") e dois controles (um sem revestimento e outro em que os frutos não foram revestidos e mantidos sob refrigeração). As variáveis perda de massa, firmeza da polpa, sólidos solúveis (SS), acidez titulável (AT), relação entre sólidos solúveis e acidez titulável (SS/AT) e potencial hidrogeniônico (pH), foram avaliadas em intervalos de 4 dias por 12 dias de armazenamento. Realizou-se análise sensorial no quarto dia de armazenamento dos mamões, avaliados por provadores não treinados através do teste de aceitação. Os tratamentos pós-colheita "refrigerado", "própolis 2,5%" e "própolis 5%" propiciaram menor perda de massa. A firmeza da polpa para o tratamento pós-colheita "própolis 5%" apresentouse supe...