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- ItemAcesso aberto (Open Access)Análise centesimal e de compostos bioativos de acmella oleracea(Universidade Federal de São Paulo, 2021-02-19) Azevedo, Gustavo da Silva [UNIFESP]; De Rosso, Veridiana Vera [UNIFESP]; http://lattes.cnpq.br/4938721558237749; http://lattes.cnpq.br/0058144087474808; Universidade Federal de São Paulo (UNIFESP)Flores e hortaliças são utilizadas a séculos na alimentação humana em diversas culturas, e cada vez mais as populações buscam por alimentos diferenciados, o que engloba também a procura por vegetais não convencionais. Durante o levantamento bibliográfico foi constatado que estes vegetais podem ser ótimas estratégias para melhorar a alimentação da população, visto que apresentam ótima composição nutricional e de compostos bioativos. Neste projeto objetivou-se realizar a análise centesimal e de compostos bioativos da Acmella Oleracea, conhecida popularmente como Jambu, hortaliça com grande utilização no norte do Brasil. Para este estudo foram utilizadas as flores liofilizadas, que foram submetidas a analise centesimal através dos métodos apresentados pela AOAC - Association of Official Analytical Chemistry (2010), as flores possuem 32,13 kcal/100g. Já para a determinação de compostos bioativos foi utilizado os métodos de identificação de carotenoides, propostos por DE ROSSO & MERCADANTE em 2007, onde os extratos foram analisados por cromatografia líquida de alta eficiência (HPLC), resultando na identificação de 12 picos de carotenoides na amostra. Os métodos adotados para fenólicos totais e ácido ascórbico foram apresentados por MURADOR; MERCADANTE; DE ROSSO (2016). Na análise de compostos fenólicos totais foi encontrado o valor de 3,46 mg GAE/g, essa análise foi realizada por espectrofotometria UV-Vis. A análise do ácido ascórbico foi realizada por HPLC-PDA e o valor quantificado foi de 8,23 mg/100g. Esse trabalho expressou o interessante potencial bioativo dessa flor e seu baixo valor calórico, sendo uma interessante estratégia para o aumento da variedade de bioativos que pode ser inserido na dieta.
- ItemAcesso aberto (Open Access)Caracterização nutricional e de compostos bioativos do Jambolão (Syzygium cumini (L.) Skeels)(Universidade Federal de São Paulo (UNIFESP), 2020-11-27) Figueiredo, Teresa de Avila Ribeiro de [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]; Universidade Federal de São PauloJambolão (Syzygium cumini (L.) Skeels) is an exotic fruit belonging to the Myrtaceae family, originally from tropical Asia. In Brazil, it is found in most states, with remarkable adaptation to coastal areas, which includes the city of Santos, located on the coast of São Paulo. Where, of course, there is a wide distribution of leafy trees, with bushes of exuberant beauty, abundant fruit production, in the summer until the fall of each year. The great amount of fruit fallen under the crowns and, above all, the strong purple color impregnated in the soil, aroused the interest of this research. Thus, in April, the ripe fruits of the 2018 and 2019 harvests were harvested. Some researchers reported the effects of using the stem bark, leaves, fruits and seeds of the jambolão, in the form of extracts and / or infusions applied in prevention and treatment of certain chronic non- communicable diseases. However, few experimental studies were carried out with the aim of characterizing the organic, mineral and bioactive content of this fruit species. Thus, this study aimed to characterize and compare the nutritional composition and bioactive compounds, in the edible portion, (pulp plus bark), of the local jambolan. Our results showed in the nutritional composition average levels of (81-86 g / 100g) of moisture; (0.4-0.5 g / 100g) protein; (1 g / 100g) for lipids; (0.30 g / 100g) of ash, (3.5 -5 g / 100g) of soluble fibers; (1.6-1.8g / 100g) of insoluble fibers and (2.1-2.4g / 100g) total fibers; with (3.9) pH; (1.4-2%) total soluble solids and (17-20%) Brix grade. Mineral composition containing: (10-16 mg / 100g) calcium, (22-24 mg / 100g) magnesium, (22-27mg / 100g) phosphorus, (115-126mg / 100g) potassium, (0.35 -0.37mg / 100g) iron, (1.2-1.8mg / 100g) sodium, (0.06-0.08mg / 100g) copper, (0.1mg / 100g) manganese and (0,5mg/100g) of zinc. By HPLC-PDA, the total of identified carotenoids was 90 ± 23 to 92 ± 11 g / 100 g of total carotenoid sample in the 2018 harvest and 83.2 ± 22 to 90.3 ± 13 g / 100 g sample of total carotenoids in the 2019 harvest; Within this total, two carotenoids stood out as majorities, the all-trans-lutein, with 40.07 ± 17 to 43.67 ± 32 g / 100g of sample in the 2018 harvest, and 48.94 ± 11 to 43.48 ± 32 g / 100g of sample in the 2019 harvest. All-trans-β-carotene represented 12.20 ± 46 to 25.81 ± 35 g / 100g of sample in the 2018 harvest, and 8,51 ± 11 to 25.23 ± 28 g / 100g of sample in the 2019 harvest. The characterization of monomeric anthocyanins showed the presence of 3-glucoside and 3.5-diglucosides of four aglycone and totaled 3558 ± 36 to 2822 ± 30g C3G / 100g of sample in the 2018 harvest, and 20443 ± 45 to 2863 ± 31 g C3G / 100g of sample in the 2019 harvest. Antioxidant activity was determined by monitoring the effect of fluorescence decay on the hydrophilic extract by deactivating the peroxyl radical (ROO), generated by term decomposition of AAPH at 37 ºC that resulted in the value 94.4-97.2 µmol TE / g. We also found 461 ± 26 mg GAE / 100 g in the 2018 harvest and 323 ± 34 mg GAE / 100 g in the 2019 harvest for total phenolic compounds. Thus, this study concluded that there was a decrease in the size of whole fruits in the 2019 harvest when compared to 2018, and significant quantitative differences in the contents of the compounds between the samples analyzed and between the two crops. However, the nutritional characteristics and the main bioactive compounds remained present in both samples and crops. We also conclude that the characteristics presented here are attributes that arouse the interest of further studies on the potential of regional fruits such as jambolão in Santos, to the point of overcoming the paradigm of its waste and leading it to the table of family consumption and industrial use.
- ItemSomente MetadadadosPolítica De Nutrição E Alimentação, Creches, Anemia Ferropriva, Avaliação De Programas, Ferro(Universidade Federal de São Paulo (UNIFESP), 2018-03-15) Aguiar, Etiene Valeria De [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)Despite the considerable advances in research and development and the growth of the gluten-free market, the gluten-free breads (GFB) still are generally recognized as a product with less than satisfying appearance, texture and mouthfeel, lack of nutritional content and short shelf-life. Thus, the improvement of technological, sensory, and nutritional properties of GFB remains an open challenge. To counteract this problem, several nutrient-dense alternative raw materials have been used to improve nutritional quality and diversify GFB formulations, such as pseudocereals flours (PF). Previous studies of composite GFB formulations have shown promising results concerning the physical properties and nutritional composition for products prepared with 50% PF in flour basis. However, the resulting breads presented low to moderate sensory acceptance. These studies showed the potential use of pseudocereals in GFB, but to the best of our knowledge, there is no literature information on the optimization of PF proportions for producing GFB. Considering that, this study aims to define the ideal proportions of pseudocereals flours for producing nutrient-dense and well-acceptable GFB. The performance of amaranth flour (AF), buckwheat flour (BF) or quinoa flour (QF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Three simplex-centroid designs were used to study the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB physical properties and sensory acceptability scores. For each design, 3 single, 3 binary, and 6 ternary formulations were prepared. The results showed that use PF alone results in unacceptable GFB (overall acceptability score range from 5.9 to 6.7 on a 10-cm scale) due to its strong aroma and aftertaste. AF also diminished texture acceptability. However, the interactions between PF and RF enhanced the loaf volume and decreased the crumb firmness values, and increase appearance, color, aroma, texture, taste, and overall acceptability scores. Nevertheless, the composite formulations prepared with 50% PF and 50% RF (flour basis) present loaf volume, crumb moisture and texture, and acceptability scores like those of white GFB, prepared with both 100% RF or 50% RF and 50% PS blend (flour basis), The maximum proportions of PF to obtain acceptable GFB (acceptability scores ≥7) was 60% for AF, 85% BF and 82% for QF in blends with RF. These GFB presented 13.0, 18.4 and 17.8g of whole grain flour per 50g serving, respectively. Dough rheological behavior was also accessed in a Mixolab®, allowing the investigation of correlations between dough and bread properties. This research highlights the great potential of PF for producing nutrient-dense and acceptable GFB, which could help consumers with gluten-related disorders to improve nutrition, health, social inclusion, and the quality of life.