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Objective: The present study aimed at
investigating the correlations among coping, personality traits, and social
support for burn survivors. Method: Participants were 48 patients from a reference burn hospital who attended group
meetings at a non-governmental organization associated to that institution that
offers support to burn survivors. Data were collected from February to May,
2010. The participants answered a socio-demographic questionnaire and three
instruments: Coping Strategy Indicator (CSI), Personality Markers, and Social
Support Questionnaire (MOS Scale). Results: The data obtained showed a significant correlation among the
personality traits neuroticism and socialization and social support, as well as
between socialization and coping; however, differently than expected, no
significant correlation was established between social support and coping. Conclusion: Personality traits are
related to the perception of support from others; however the perception of
support does not influence the way burn survivors cope with their problems.
These data were discussed in order to broaden the knowledge and stimulate new
studies on the area, so that, based on this information, more efficient treatment
plans and interventions can be designed to fulfill both the physical and
emotional needs of these survivors with more competency and perceptiveness.
The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was pre-treated combining cooking, drying, and milling, whereas the grape pomaces were dried and ground. The shrimp residue extracts were obtained by Soxhlet (SOX) and by maceration using hexane (Hx), hexane: isopropanol (50:50) (Hx:IPA), isopropanol, ethanol (EtOH) and acetone as solvents; by ultrasonic maceration (UME) with EtOH; by cold and hot oil extraction with soy and sunflower oils; and by Supercritical Fluid Extraction (SFE) with pure CO2 (100 - 300 bar; 313.15 - 333.15 K) and with co-solvent (Hx: IPA and sunflower oil at 2%). The grape pomaces extracts were obtained by SOX using EtOH, ethyl acetate (EtOAc) and Hx; UME with water (H2O), EtOH, EtOAc and Hx; and by SFE performed with pure CO2 (150 - 300 bar; 323.15 - 333.15 K) and with cosolvent (EtOH at 15%). The antioxidant activity was determined by the DPPH free radical scavenging procedure and by the β-carotene bleaching method. Higher antioxidant activities in shrimp residue extracts were observed by the β-carotene bleaching method in alcoholic and cetonic extracts, among the low pressure extraction methods, while for the SFE, the higher activities were achieved by the extracts obtained at elevated pressures. For the grape pomaces extracts, the best results were obtained by the DPPH method from the low pressure extractions proceeded with EtOH. The SFE with Merlot pomace at 323.15 K/150 bar (the lowest temperature and pressures tested) presented the best antioxidant activity by the β-carotene bleaching.