RESUMOEste estudo teve por objetivo avaliar a estabilidade do ácido ascórbico em suco de laranja cv. "Pêra" utilizado como ingrediente na elaboração de bolos, pudins e geléia. Os bolos e os pudins foram assados em forno convencional e de microondas, e a geléia foi elaborada em tacho aberto. Estas preparações foram submetidas a análises para determinação dos teores de ácido ascórbico e de sólidos solúveis totais, da acidez total titulável e do pH. Os teores de ácido ascórbico em bolos e pudins, quando comparados ao do suco de laranja in natura apresentaram redução de, respectivamente, 76,09% e 41,76%, quando assados em forno de microondas, e de 84,21% e 46,71%, quando assados em forno convencional. A geléia de laranja apresentou redução de 24,86% no teor de ácido ascórbico em relação ao suco de laranja in natura. A cocção de bolos e pudins realizada em forno de microondas proporcionou maior retenção do ácido ascórbico, quando comparada àquela realizada em forno convencional. Estas preparações apresentaram perda superior à da geléia, elaborada em tacho aberto. Foi observado, também, que os bolos perderam mais ácido ascórbico do que os pudins, em ambos os métodos de cocção avaliados. Palavras-chave: ácido ascórbico, suco de laranja, processamento térmico. SUMMARY EFFECT OF DIFFERENT PROCESSING METHODS ON ASCORBIC ACID CONTENT IN ORANGE JUICE USED TO MAKE CAKES, PUDDINGS AND JELLY. The aim of thisstudy is to analyze the stability of ascorbic acid in orange juice cv. "Pera" used as an ingredient to prepare cakes, puddings and jelly. Cakes and puddings were baked in conventional and microwave ovens and the jelly was prepared in a pan without a lid. Ascorbic acid content, total soluble solids, total tritatable acidity and the pH were determined in all prepared foods. The AA content in cakes and puddings, when compared to the content of orange juice in natura had a reduction of 76.09% and 41.76%, respectively when baked in a microwave oven and of 84.21% and 46.71%, when baked in a conventional oven. Orange jelly showed a reduction of 24.76% in the ascorbic acid content related to orange juice in natura. Preparing cakes and puddings in a microwave oven provided a greater retention of the ascorbic acid, when compared to the conventional oven. These preparations had a higher loss to jelly, made in a pan without a lid. It was also observed that the cakes lost more ascorbic acid than the puddings in both evaluated cooking methods.

CHEMICAL, PHYSICO-CHEMICAL AND MICROBIOLOGICAL STABILITY OF ORANGE JUICE, cv. "PERA", IN DIFFERENT STORAGE CONDITIONS This study aimed to evaluate chemical, physicochemical and microbiological stabilities of orange juice,cv. "Pera", kept at room temperature, under refrigeration or freezing for different storage periods. Ascorbic acid and total soluble solids content, total titratable acidity and pH were determined. Mesophilic bacteria, yeasts and moulds, lactic bacteria, total and fecal coliforms and Salmonella were subject to microbiological count. Ascorbic acid content and total soluble solids remained stable in all storage conditions. The same was observed for total titratable acidity and pH in most samples, except for frozen orange juice, in which these parameters varied from the 120 th day to the end. Salmonella spp., total and fecal coliforms were not found in any samples. The initial count of mesophilic bacteria, yeasts and moulds, and lactic bacteria were around 3 Log CFU/mL. In the juice stored at room temperature during 24 hours,an increase of 1.5, 2.3 and 3.4 Log CFU/mL in the count of mesophilic bacteria, yeasts and moulds and lactic bacteria, respectively, was observed. In the juices kept under refrigeration the microbiological count did not exceed the initial one until the fourth day. In juices kept under freezing, the microbiological count remained lower than the initial one for 180 days. According to these results, in natura orange juice preserved its quality when stored under refrigeration for 48h or under freezing during 120 days. KEY-WORDS: CHEMICAL STABILITY; MICROBIOLOGICAL STABILITY; ORANGE JUICE. REFERÊNCIAS 1 ALMEIDA C.A.N.; CROTT G.C.; RICCO R.G.; DEL CIAMPO L.A.; DUTRA-DE-OLIVEIRA J.E.; CANTOLINI A. Control of iron-deficiency anaemia in Brazilian preschool children using iron-fortified orange juice.

0,99), infarto agudo do miocárdio (0,7% vs. 1,1%; P = 0,16) e cirurgia de revascularização miocárdica de emergência (0,1% vs. 0; P = 0,62). Diabetes, coronariopatia multiarterial, lesões tipo B2/C e oclusões totais foram as variáveis que melhor explicaram a ocorrência de eventos hospitalares. CONCLUSÕES: As mulheres, que representam um terço dos pacientes submetidos a ICP em nosso serviço, têm perfil clínico mais grave, mas menor complexidade anatômica que os homens. Neste estudo, o sexo feminino não foi preditor de eventos clínicos adversos hospitalares.]]>

background:The main healthcare funding systems in Brazil, the public and the private healthcare systems (PuHS and PrHS, respectively), have peculiar characteristics and cover almost all patients referred for percutaneous coronary intervention (PCI). Our objective was to identify population differences and PCI hospital outcomes in patients using both systems. Methods: From August 2006 to November 2010, 4,957 consecutive patients were submitted to PCI, 2,802 (56.5%) were from the PuHS and 2,155 from the PrHS. results: Patients from the PuHS were younger, had less education, greater incidence of smoking, prior myocardial infarction (MI), single-vessel disease, left ventricular dysfunction, and received more direct stenting. In the PrHS group, there was more diabetes, dyslipidemia, prior coronary bypass graft surgery (CABG) and PCI, prior stroke, chronic renal failure, ST-segment elevation and non-ST segment elevation acute coronary syndromes, restenotic lesions, long lesions, primary PCIs, use of glycoprotein IIb/IIIa inhibitors and drug-eluting stents. PCI success (96% vs. 96,1%; P = 0.87), MI (1.7% vs. 1.8%; P = 0.72), CABG (0.1% vs. 0.2%; P = 0.85), stroke (0.1% vs. 0.1%; P > 0.99) and death (1% vs. 1.2%; P = 0.48) were not different between groups. Conclusions: Patients from the PrHS had greater clinical and angiographic complexity than those from the PuHS. However, these differences did not affect the success of the procedure

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