54% similarity level. The first cluster included samples 1 and 2 (immature and mature fruit by HS-SPME). The second cluster can be subdivided into two subgroups: (A) samples 2a and 4a (mature fruit and leaves by HD); (B) samples 3 and 4 (immature and mature leaves by HS-SPME) and 3a (immature leaves by HD). The last group was formed by 1a sample (immature fruit by HD). For fruits (samples 1 and 2) of the two stages of maturation a similarity level of 59.3% was observed, and for leaves (samples 3 and 4), 52.1%, in analyses Veliparib by HS-SPME. The

same results were not observed in the analyses realised by HD. Level of similarity of 52.8% was observed in analyses by HD in the maturation stage between fruits and leaves (2a and 4a). The sample of immature fruit oil (1a) by HD did not show correlation. The results demonstrate that even being thinner than commercial PDMS, the fibre

NiTi-ZrO2-PDMS can be applied efficiently in the extraction and pre-concentration of essential oils. Concerning the essential oil content, our results prove the complementary aspects of both techniques. Differences between hydrodistillated essential oils and the volatile compounds found in the headspace of M. indica var. coquinho brought additional information about their composition and their possible chemical transformation during the hydrodistillation process. The HS-SPME technique offers net advantages in term of isolation time and positively contributes with “green chemistry”. The analysis of leaves and fruits showed that some components Dinaciclib were detected only in mature material and others varied significantly according to maturation periods. The cluster analysis showed low correlation among the extraction techniques HS-SPME and HD. Higher levels of similarity were seen by the extractions with HS-SPME among the maturation periods of the same sample (fruit or leaves). The HD technique only showed good correlation among fruit and leaves in mature period. A complete characterisation of volatile components of fruits and leaves may require the use of more than one extraction technique and the analyses of different stages of maturation. The authors gratefully acknowledge the financial

support for click here this research by FUNDECT, CNPq and UFMS. “
“The metal contents in vegetable oils are important because of toxicological as well as their nutritional viewpoints. Trace metals present in oils may be of natural origin or present due to processing procedures. It is possible to find the presence of metals due to a variety of factors such as treatment processes (by processing steps as bleaching, hardening, refining and deodorization, as well as corrosion of the processing equipments), packaging procedures, from water plumbing, presence of fungicide residues used in agriculture or the presence of highways, industries near the site of cultivation (Ansari et al., 2009, Cypriano et al., 2008, Dugo et al., 2004 and Sahan et al., 2007).