DAN - Apresentações orais em encontros internacionais
Permanent URI for this collection
Browse
Browsing DAN - Apresentações orais em encontros internacionais by Author "Albuquerque, T.G."
Now showing 1 - 10 of 31
Results Per Page
Sort Options
- Active Packaging: application of natural antioxidantsPublication . Sanches-Silva, Ana; Costa, Denise; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Costa, H.S.Natural antioxidants applied in Active food Packaging: Food oxidation; Antioxidants; Food Packaging; Active Packaging; Legislation; Natural antioxidants.
- Alimentos processados: onde estamos e para onde precisamos ir?Publication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Costa, H.S.Introduction: In the last decades, with the industrialization and globalization of food systems, food processing has grown rapidly, contributing to the wide variety of foods, with different health impacts. Furthermore, consumers are increasingly looking for processed foods, which are practical, tasty, attractive, and economic. The inadequate consumption of this type of food is associated with the early development of noncommunicable diseases. It is estimated that inadequate eating habits contribute, in the Portuguese population, to the loss of 15.4% of healthy life years. The Portuguese population has an average salt intake of 10.3 g/day, which is more than the double of WHO recommendations, and it is linked with hypertension, a Public Health concern. Regarding trans fats, since the nineties, the occurrence data for Portuguese foods was not updated. The main objectives of this work were to develop and deepen the scientific knowledge regarding the nutritional quality and safety of processed foods; to deepen knowledge about the formation, occurrence and mitigation of potentially carcinogenic and toxic compounds; and to contribute with fundamental information for the implementation of food and nutrition policies aiming to improve the health and nutritional status of the population. Materials and Methods: Around 300 processed foods were acquired in the main commercial surfaces, fast-food restaurants, pastries and bakery stores of Portugal. The selected foods were evaluated concerning salt, fat and fatty acids composition; influence of cooking methods on overall nutritional quality, accuracy of labelling information and potentially carcinogenic and toxic compounds occurrence. Results: The obtained results allowed to conclude that trans fats content decreased over the years; the contents of salt and saturated fat are still high; more data on the influence of cooking methods on the nutritional quality and safety of processed foods is needed. Nevertheless, it is notable that food industry is making efforts to enhance the overall quality of their products and the information provided to consumers by means of the label. Discussion and Conclusions: The results reported wherein will be used as a starting point to know the current amount of salt, saturated and trans fats in processed foods commercialized in Portugal, as well as to monitor how their reduction in processed foods is being achieved, or to evaluate the current intake of these nutrients by the Portuguese population. Due to the high consumption of processed foods by the different age groups of the population, and their impact on health, it is fundamental to promote strategies that involve the food industry and authorities with responsibilities in Public Health and Human Nutrition, aiming to contribute to safer and nutritionally balanced processed foods.
- Antioxidantes naturales aplicados a envases activos alimentarios: evolución recientePublication . Sanches-Silva, Ana; Costa, Denise; Albuquerque, T.G.; Castilho, Maria Conceição; Ramos, Fernando; Machado, Ana V.; Costa, H.S.Recent Advances in Antioxidant Active Food Packaging: Food oxidation; Antioxidants; Food Packaging; Active Packaging; Legislation; Natural antioxidants.
- Application of gas chromatography to evaluate the nutritional quality of processed foodsPublication . Albuquerque, T.G.; Silva, M.A.; Oliveira, M.B.; Costa, H.S.In the last years, the consumption of processed foods has increased, mainly due to changes in consumers’ lifestyle. Therefore, dietary habits of people are changing and it is of utmost importance to evaluate the nutritional quality of processed foods. Processed foods are recognized as sources of sugar, salt and fat. With respect to fat, according to the literature, these foods are mainly rich in saturated fatty acids. Moreover, since some of these foods have partially hydrogenated edible oils as ingredients, it is also very important to evaluate trans fatty acids (TFA) content of processed foods. Gas chromatography is the most used analytical method to determine the fatty acids profile of foodstuffs, since this technique presents better sensitivity and it allows separation of the different fatty acids isomers. In the present study, gas chromatography has been used to evaluate the nutritional quality of 236 processed foods (bakery products, soups, burgers, patties, seeds, nuts, French-fries, potato crisps, pizzas, sauces, cereals, biscuits, ready to eat meals, among others). Samples to be analysed were selected by reviewing existing data on the contribution of processed foods to the intakes of saturated fat, TFA and salt. Samples were purchased from supermarkets and fast-food restaurants. The selected processed foods were analysed regarding their fatty acids profile. The methylation of fatty acids was performed using 0.25 mL of methanolic potassium hydroxide (2 M) and 2 mL of n-heptane. Then, a gas chromatograph equipped with a flame ionization detector was used. Fatty acids methyl esters were separated in a Supelco®-2560 column (100 m x 0.25 mm i.d., 0.25 µm film thickness). According to the obtained results, for the bakery products, it was possible to confirm that fatty acids profile can be used to discriminate the different types. For example, it was possible to identify the healthier processed food, between similar foods, using the fatty acids analysis. Moreover, for potato crisps group the determination of fatty acids profile was also very useful to identify the oil/fat that was used as the frying medium. For other groups of processed foods this type of analysis was not sufficient, and a deeper analysis using other parameters, such as salt, was used to evaluate its nutritional quality. Regarding TFA, in general the analysed processed foods have low contents. Authors consider that the content of TFA has significantly been reduced during the last years, possibly due to industry reformulations. In conclusion, the obtained results will be essential to perform an update regarding the fatty acids profile of processed foods consumed by the Portuguese people. Also, these results will be included in the Portuguese Food Composition Database, which from a nutritional point of view, will make possible to perform associations between the intake of these foods and the impact that they can have in the health status of consumers. In the near future, we intend to include more types of processed foods in order to take a broader view of the current situation in Portugal.
- Are the occurrence of 4-hydrox-2-trans-nonenal and 4-hydrox-2-hexenal a safety concern in vegetable oils?Publication . Albuquerque, T.G.; Costa, H.S.; Silva, M.A.; Oliveira, M.B.P.P.4-hydroxy-2-trans-nonenal (HNE) is a secondary lipid peroxidation product derived from the oxidation of n-6 polyunsaturated fatty acids, namely linoleic acid, and 4-hydroxy-2-hexenal (HHE) is formed by the oxidation of n-3 polyunsaturated fatty acids, namely docosahexaenoic and eicosapentaenoic fatty acids. Compounds such as HNE and HHE are formed as a consequence of fatty acids deterioration in the presence of oxygen, and when vegetable oils are exposed to high temperatures. This type of compounds are of particular interest, since they are quickly absorbed and are highly reactive substances, that can modify proteins, nucleic acids and other important biomolecules in vivo. HNE is also a mutagenic compound and is related with several diseases, such as atherosclerosis, low density lipoprotein oxidation, stroke, Parkinson’s and Alzheimer’s diseases, among others. The data found in the literature regarding HNE and HHE content in vegetable oils is scarce. Therefore, in the last years, great attention has been devoted to the analysis of these compounds in foods and vegetable oils. Most of the analytical methods reported in the literature involve several extraction steps, which sometimes can induce important losses, leading to an underestimation of the actual amount present in the sample. For the analytical determination, the following methodologies were reported: high performance liquid chromatography with ultraviolet detection (HPLC-UV) or mass spectrometry detection (HPLC-MS/MS), and gas chromatography with mass spectrometry detection (GC-MS). Regarding the occurrence of these compounds in vegetable oils, in general, HNE is present in higher amounts than HHE. With respect to the different vegetable oils (soybean, corn, sesame and olive oils), it is not possible to define a trend, since there are considerable differences among the same type of oil (e.g. for different soybean oils, the following values were reported for HNE: 0.006; 0.499; 2.45; 3.73 mg/kg). On the other hand, one of the main concerns pointed out on the studies carried out up to now is the migration of these compounds from the oil into the fried food. Recent findings report similar quantities of these compounds in the oil (524 ± 61 mg/kg) and in the oil extracted from the fried food (596 ± 119 mg/kg). With respect to heat treatment applied to vegetable oils, such as frying, some results reported in the literature were performed under unrealistic frying temperatures (>200 ºC). Future trends in this area of research should include studies that suppress the lack of data regarding the formation of these toxic compounds in the presence of food and using real frying conditions, considering the different types of fryer, duration and temperature, and also the different types of food matrices and vegetable oils.
- BaSeFood. Nutritional data on traditional foods and analytical data on plant raw materialsPublication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; D’Antuono, L.F.; Vasilopoulou, E.; Trichopoulou, A.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosov, S.; Hayran, O.; Jorjadze, M.; Karpenko, D.; Finglas, P.Introduction. The Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) consists of a research consortium of 13 partners [1]. A general objective is to contribute towards the establishment of a rationale for integrating the concept of health-promoting for traditional foods. The specific aim of this study was to produce analytical data detailing the nutritional and bioactive content of selected traditional foods from six Black Sea area countries, and to evaluate the diversity of bioactive compounds content of some plant raw materials. Results. A total of 33 traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine were selected and prioritised in WP1. Within WP2, a list of components for the nutritional composition of each traditional food was prioritised on the basis of (1) inclusion of relevant data in national food composition databases; (2) the most relevant components to be analysed for each food and (3) their importance in relation to the increased risk of diet‐related chronic diseases. The prioritised list of components to be quantified in the selected traditional foods was: water, ash, total protein, total fat, individual fatty acids, total starch, total sugars, total dietary fibre, vitamins, minerals and trace elements. Besides the nutritional composition and total polyphenols determination, additional analyses on carotenoids ( carotene, -carotene, -cryptoxanthin, zeaxanthin, neoxanthin, violaxanthin, lutein and lycopene) were performed. A common approach on sampling and sample handling of traditional foods using harmonised guidelines was established, for all countries, to ensure that representative food samples would be analysed in order to produce reliable and high quality data [2,3]. The following relevant results were obtained for raw materials. Kales confirmed to be an interesting source of glucobrassicin; variability of glucosinolate, carotenoids and phenolic content was detected. Among primitive wheats, einkorn wheat was the richest in carotenoids and phenolics content, with slightly different sterol composition from the others species. Among oilseeds, sesame was the richest source of sterols and tocols, whereas walnuts were by far the richest in phenolic compounds; the importance of the initial oxidative conditions of raw materials for further processing is stressed. Conclusions. The use of a common methodology to study traditional foods will be essential to maintain the European cultural heritage, thus enabling future generations to experience and enjoy local specialities. Furthermore, this study provides new data on the nutritional composition and bioactive compounds content of the selected traditional foods from Black Sea Area countries in order to elucidate their role in the dietary pattern of each country. Moreover, knowledge base of traditional foods and related plant raw materials from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures.
- Carotenoids and α-tocopherol determination in common aromatic herbsPublication . Sanches-Silva, A.; Carvalho-Costa, D.; Albuquerque, T.G.; Reis, A.R.; Castilho, M.C.; Ramos, F.; Machado, A.V.; Costa, H.S.Aromatic herbs have long been recognised for their pleasant flavour and therapeutic properties. Nowadays there is an increasing interest on their study, especially in what concerns to their bioactive compounds with potential health benefits. The objective of this study was to analyse seven aromatic herbs regarding their content on carotenoids (zeaxanthin, lutein, β-cryptoxanthin, lycopene, α-carotene and β-carotene) and α-tocopherol. Samples were acquired in supermarkets of Lisbon in the dried form. The following aromatic herbs were selected for the study: basil (Ocimum basilicum L.), marjoram (Origanum majorana L.), oregano (Origanum vulgare L.), peppermint (Mentha piperita L.), rosemary (Rosmarinus officinalis L.), tarragon (Artemisia dracunculus L.) and thyme (Thymus vulgaris). Carotenoids were extracted from samples with hexane/ethanol, 4:3 (v/v). In the case of peppermint, thyme, basil and tarragon, two sample preparation procedures were compared, with and without saponification with methanolic KOH (10%, w/v) during 4 h. Ultra-High Performance Liquid Chromatography with diode array detection (UHPLC-DAD) was used for quantification. An Acquity UPLC® BEH C18 guard column (5.0 mm x 2.1 mm I.D., 1.7 µm particle size) and an Acquity UPLC® BEH C18 analytical column (50 mm x 2.1 mm I.D., 1.7 µm particle size) were selected for the separation. The mobile phase was a gradient of solvent (A) ultrapure water and solvent B [acetonitrile/methanol (containing 0.05 M ammonium acetate)/dichloromethane (75:20:5, v/v/v)]. The run time was 22 min and the flow-rate was 0.5 mL/min. Saponification is a common step for the determination of carotenoids in foods from plant origin because it allows the hydrolysis of carotenoid esters and carotenol esters, and eliminates chlorophylls and other interfering substances like unwanted lipids. However in the analysis of peppermint, thyme, basil and tarragon, saponification degraded carotenoids. Lutein was found in all the studied aromatic herbs (from 389 to 20739 µg/100 g of sample, for tarragon and thyme, respectively) and zeaxanthin in all except one. Remarkable amounts of lutein were found in thyme, indicating this particular herb as an excellent source of this carotenoid. The highest content of β-carotene was found for peppermint (1149 µg/100 g of sample) followed by marjoram (359 µg/100 g of sample). The quantification of β-carotene in rosemary, peppermint, marjoram and oregano indicates that these aromatic herbs present provitamin A activity. α- tocopherol was quantified in rosemary (9.3 mg/100 g of sample) and oregano (8.1 mg/100 g of sample). Comparing all the analysed herbs, rosemary presented the highest concentrations of α-tocopherol and zeaxanthin, and considerable concentrations of lutein. The intake of aromatic herbs may contribute for the total daily intake of antioxidants, which have positive health benefits, like prevention of cardiovascular disease and cancer, and may help to reduce the addition of sugar and salt to foods; therefore their consumption shall be encouraged and promoted.
- Comparison between high-performance and ultra-high performance liquid chromatography methods for cholesterol determination in foodsPublication . Costa, H.S.; Oliveira, M.B.; Sanches-Silva, A.; Albuquerque, T.G.Background and Objectives: Gas chromatography is still the most widely used technique for cholesterol determination, however liquid chromatography was shown to provide the most sensitive and accurate results. The purpose of this study was to compare high-performance and ultra-high performance liquid chromatography methods (HPLC and UHPLC) for cholesterol determination in foods. Methods: For HPLC method, a Supelcosil LC-18-DB (15 cm x 4.6 mm x 3.0 µm) column was used, whereas in UHPLC it was an Acquity BEH C18 (2.1 mm x 50 mm x 1.7 µm). For both methods, a UV detector (210 nm) and a mobile phase (acetonitrile/isopropanol, 70:30, v/v) were used. Methods were validated with respect to: linearity, limit of detection (LOD), limit of quantification (LOQ), recovery, accuracy and precision. Results: Both methods were suitable for cholesterol determination in foods, with linearity ranging from 0.005 to 0.40 mg/mL (HPLC - r2 = 0.9991; UHPLC – r2 =0.9992). However with UHPLC method, a lower LOQ (2.4 µg/mL) and LOD (0.73 µg/mL) and best recovery rates were achieved. Moreover, run time decreases from 4.5 min to 2 min. Also, it was possible to significantly reduce the amount of solvents used, since for UHPLC the flow rate is 0.3 mL/min instead of 1.2 mL/min. Conclusions: In this work, a new UHPLC method has been developed for quantification of cholesterol in foodstuffs. HPLC and UHPLC analysis have been compared. Analysis time, solvent consumption, and analysis cost are very important in many analytical laboratories. Overall, UHPLC can offer significant improvements compared with conventional HPLC.
- Comparison of leafy kale populations for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophyllsPublication . Ferioli, F.; Giambanelli, E.; D'Antuono, L.F.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Hayran, O.; Koçaoglu, B.Introduction. Kales represent leafy forms and primitive types of Brassica oleracea L. They are traditional crops of several European areas (Italy, Netherlands, Portugal, Scotland, Spain, Turkey), rooted in local farming and food systems, and employed in the preparation of traditional dishes. Owing to similar aspects in their utilisation, kales appear a proper subject for a cross-country comparison. Furthermore, kales have gained increased attention due to their high content of healthy phytochemicals such as carotenoids, glucosinolates (GLS) and phenolics. The present investigation is aimed to compare different kale populations, either from local sources or cultivated in a common environment, for their bioactive amounts. Materials and methods. 25 kale samples were sampled from Italian, Portuguese, and Turkish local crops or markets. For the experimental trial, 15 kale seed samples were obtained from local seed companies or farmers, and planted in nursery. The plants were transplanted in a field located in Cesena (Italy). After freeze-drying, bioactives were extracted by proper solvent systems, quantified by HPLC, and identified by HPLC-mass spectrometry or standard compounds. Results. Total phenolics, GLS, carotenoids (lutein and beta-carotene), and chlorophylls were in the range 8310-38110, 755-8580, 135-2354, and 1740-16924 mg kg-1 d.m., respectively. Growing environment did not consistently influence phenolic content. Both local and experimental Portuguese samples showed higher phenolic levels in comparison to those determined in Italian and Turkish kales. A high variability was noticed within local populations. Even in case of GLS, a remarkable variability was assessed in local populations and higher amounts of these bioactives were determined in Portuguese kales in comparison to Italian and Turkish samples. Aliphatic GLS accounted for 60 and 40% of total GLS in experimental and local Portuguese kales, respectively, whereas indolic GLS were mainly quantified in Italian and Turkish populations. Local samples showed a total GLS amount about twice higher in comparison to experimental populations having the same geographical origin. On the contrary, pigments were significantly more abundant in experimental samples in comparison to local kales, owing to the higher soil fertility level. Conclusions. The first cross-country comparison of local kale types has been carried out as regards phytochemical amounts. Geographical origin and growing environment appeared as significant factors in determining bioactive levels in leafy kales and then nutritional and sensorial attributes of plants.
- D6.5.2 – Workshop NUTRIAGEING workshop: Nutrition literacy for a healthy ageingPublication . Albuquerque, T.G.; Costa, H.S.; Rauter, A.P.