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Browsing DAN - Posters/abstracts em congressos internacionais by Author "Albuquerque, T.G."
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- Accuracy of labelled nutrition declaration among cereal productsPublication . Albuquerque, T.G.; Nunes, M.A.; Oliveira, M.B.P.P.; Costa, H.S.Introduction: In the last years, consumers are paying increasing attention to the nutritional composition of foods, in order to make healthier food choices, and therefore to prevent chronic diseases. The European Union has faced the challenge of standardizing the nutritional declaration of prepacked foods. Therefore, in 2011, Regulation (EU) No. 1169/2011 on the provision of food information to consumers was published (1). Accordingly, and concerning the declared values on the nutrition declaration, they should be an average and can be obtained by: (a) the manufacturer’s analysis of the food; (b) a calculation from the known or actual average values of the ingredients used; and (c) a calculation from generally established and accepted data. However, the food nutrient content should not deviate markedly from labeled values, otherwise consumers can be misled. Therefore, a tolerance guide regarding the deviations of labeled values for the different nutrients for analytical control purposes has been set up (2). In our study, an analysis regarding the accuracy of labeled nutrition declaration in cereal products was performed. Materials and Methods: In 2015, twelve samples of cereal products (cereal bars and breakfast cereals) were selected from the major supermarket chains in Portugal. An Excel® form was filled out with the labeled information for each one of the selected foods. Afterwards, the same foods were analysed concerning their salt, total fat and fatty acids composition, according to the methods described by Albuquerque et al. (3). Then, all the information was used to perform an analysis of the accuracy of the declared values, considering the tolerance limits defined for salt, total fat and saturated fatty acids (SFA). Results: Considering salt, in two (17%) of the selected foods, the declared values were not in compliance with the tolerance limits, being the analytical values lower than the lower tolerance value. The comparison between declared and analytical values for total fat shows that all the selected foods were within the tolerance limits fixed for this nutrient. On the other hand, for SFA, 33% of the samples were out of the tolerance limits, but from those samples, only one had an analytical value (10.3 g/100 g) higher than the upper tolerance value (4.7 g/100 g). Discussion and Conclusions: Food labels, namely nutrition declaration, are the most direct source of information for consumers. Therefore, it is very important that these labels provide accurate information in order to allow consumers to make informed and healthier dietary choices. In our study, SFA values were the ones for which a higher number of samples was out of the tolerance limits. References: (1) European Parliament/Council of the European Union. Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Official J Eur Union, 2011; L304: 18-63. (2) European Commission. Guidance document for competent authorities for the control of compliance with EU legislation. 2012. Available at: https://www.fsai.ie/uploadedfiles/guidance_tolerances_december_2012.pdf. (3) Albuquerque TG, Oliveira MBPP, Sanches-Silva A, Bento AC, Costa HS. The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets. Food Func. 2016; 7: 2736-46.
- Active Packaging Produced by Extrusion with Shrimp Waste: Migration of Astaxanthin into Food SimulantsPublication . Sanches-Silva, A.; Ribeiro, T.; Albuquerque, T.G.; Paseiro, P.; Sendón, R.; Bernaldo de Quirós, A.; López-Cervantes, J.; Sánchez-Machado, D.; Soto Valdez, H.; Angulo, I.; Pardo Aurrekoetxea, G.; Costa, H.S.Introduction: Astaxanthin (3,3’-dihydroxy-β-β´-carotene-4-4´-dione), a potent antioxidant, is one of the major carotenoids in crustaceans. In the frame of the project ‘Preparation of active packaging with antioxidant and antimicrobial activity based on astaxanthin and chitosan’, a methodology for the incorporation of compounds obtained from shrimp waste in plastic matrices was developed to produce an active packaging with antioxidant properties. The aim of the present work was to develop and optimize a method to determine astaxanthin by ultra-high pressure liquid chromatography in fermented shrimp waste. Moreover, the method was also applied to determine the migration of astaxanthin from plastic films containing different amounts of shrimp waste to food simulants. Material and Methods: The method was optimized to determine astaxanthin by ultra-high pressure liquid chromatography (UHPLC) with diode array detection (DAD). The chromatographic separation was achieved using a vanguard pre-column (UPLCÒ BEH, 1.7 µm particle size) and a column (UPLCÒ BEH, 2.1 x 50 mm, 1.7 µm particle size) at 20 °C. The mobile phase was a gradient of A (dichloromethane/methanol with ammonium acetate/acetonitrile 5:20:75 (v/v)) and B (ultrapure water) with a flow rate of 0.5 mL/min. The optimized UPLC method allowed an excellent resolution of astaxanthin. The method was also evaluated in what concerns to validation parameters such as linearity, precision, limit of detection, limit of quantification and recovery. Low density polyethylene plastic films produced by extrusion with different amounts of the lipid fraction of shrimp waste were prepared and tested regarding migration into fatty food stimulants (isooctane and ethanol 95%, v/v). Results and conclusion: The proposed method to determine astaxanthin in shrimp waste is simple and has a low detection level (0.054 μg/mL). The concentration of astaxanthin found in the lipid fraction of fermented shrimp waste was 453.8 μg/g. The films produced by extrusion with the lipid fraction of the fermented shrimp waste did not originate astaxanthin migration into the tested fatty food simulants. Further studies could be made in order to evaluate the capacity of these films in protecting packed food from oxidation.
- Advances in phenolic compounds analysis of aromatic herbs and their potential applications.Publication . Carvalho-Costa, D.; Costa, H.S.; Reis, A.R.; Albuquerque, T.G.; Castilho, M.C.; Ramos, F.; Machado, A.V.; Sanches-Silva, A.; PhenolicIntroduction: Herbs can be considered important sources of antioxidants and have a long history of medicinal and culinary applications. The use of plants as sources of antioxidants for nutritional and preservation purposes in the food industry is currently growing. Materials and Methods: An extensive bibliographic review on the methods for analysis of phenolic compounds present in herbs was carried out. Results, Discussion and Conclusion: Plant derived phenolic compounds can be divided in four groups: phenolic acids, phenolic diterpenes, flavonoids and volatile compounds. Considering the first three groups, the identification and quantification of the compounds in the literature is accomplished using High Performance Liquid Chromatography while for volatile compounds, the identification and quantification is accomplished with Gas Chromatography. Several herbs, such as sage (Salvia officinalis), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), oregano (Origanum majorana), dandelion (Taraxacum officinale), peppermint (Mentha piperita) and basil (Ocimum basilicum) were analyzed in different studies regarding their phenolic compounds. The major phenolic acids found in herbs were ferulic, caffeic, neochlorogenic and rosmarinic. In terms of phenolic diterpenes, carnosol, rosmanol and carnosic acid were the most reported. Regarding flavonoids, luteolin, quercetin and apigenin were predominant. Concerning volatile compounds, thymol, carvacrol and eugenol were the most common. The herbs with more antioxidant potential regarding their composition on phenolic compounds were compared and the potential of utilisation of these food matrices for newer applications such as active packaging was discussed.
- An innovative food product based on the recovery of melon by-productsPublication . Silva, M.A.; Costa, H.S.; Alves, R.C.; Oliveira, M.B.P.P.; Albuquerque, T.G.Food reformulation or development of new foods is necessary to improve the nutritional profile of energy-dense foods (high fat, sugar and salt contents) or to reduce the content of ingredients or to decrease the amount of nutrients of concern. Biscuits are bakery goods characterized by high sugar and fat content, but are also very palatable foods, highly appreciated. AIMS: To develop an innovative biscuit with enhanced nutritional properties, based on the recovery of melon by-products, contributing to healthier food options. In 2022, melon peels were recovered from producers of melon fruits, mainly discarded fruits which do not correspond to market needs in terms of size, and/or shape, or colour. Melon peels were dehydrated and homogenised until a fine powder (melon peel flour) was obtained. A traditional recipe for biscuits (control sample) and an innovative biscuit, where 50% of the wheat flour was replaced by melon peel flour, were prepared. The nutritional composition of both products was evaluated. The control biscuit is characterized by its poor nutritional quality, namely due to its low dietary fibre (1.53 ± 0.3 g/100 g) and high available carbohydrates contents. By replacing, wheat flour with melon peel flour, dietary fibre content increases to 14.7 ± 0.6 g/100 g. Since the dietary reference intake for adults for fibre is 25 g/day, one portion of the innovative biscuit (35 g) can contribute with 21% of the recommended needs. Moreover, according to Regulation (EU) n.º 1924/2006, this innovative product can be claimed as high fibre. This work demonstrates not only that melon peel is an excellent source of dietary fibre, that contributes to enhancing the nutritional quality of biscuits, but also that it is possible to reduce the economic, social and environmental impacts of these by-products that up to now are discarded.
- Analysis of Carotenoids, Vitamins and Folates in Traditional Foods from Black Sea AreaPublication . Sanches-Silva, A.; Albuquerque, T.G.; Ribeiro, T.; Valente, A.; Finglas, P.; Flores, A.C.; Santos, M.; D’Antuono, L.F.; Costa, H.S.; on behalf of the BaSeFood Black Sea area partnersNowadays, consumers are much more aware of nutritional composition and show especially interest in compounds with putative health benefits. Therefore, in the last few years, great attention has been devoted to the study of bioactive compounds in order to promote the consumption of traditional foods. The European project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area Traditional Foods) aims to study the traditional foods from the Black Sea Area, namely their nutritional and bioactive composition. In the frame of this project, the present work has analysed carotenoids, vitamins and folates in 33 traditional foods. Carotenoids and retinol and -tocopherol were extracted from samples with hexane/ethanol (4:3, v/v) and quantified by Ultra-high Pressure Liquid Chromatography (UPLC) with diode array detection (DAD). Some samples required saponification with methanolic KOH prior to chromatographic analysis. In general, the most abundant carotenoid was β-carotene. Most of the samples contain -tocopherol and do not present retinol. In order to quantify L-ascorbic acid, samples were stabilized with perchloric acid and metaphosphoric acid in ultrapure water. After dilution with mobile phase, samples were quantified by High Performance LC (HPLC)-DAD. One of the samples with highest L-ascorbic content was fruit of the evergreen cherry laurel (29.7 mg/100 g). Vitamin B2 was extracted after acid hydrolysis followed by dephosphorylation and HPLC with fluorescence detection (method EN 14152:2003, accredited according to ISO 17025). The determination of the total folate content in foodstuffs was carried out by a microbiological assay (EN 14131:2003, accredited according to ISO 17025). One of the highest vitamin B2 and total folate levels was found for roasted sunflower seeds (0.19 mg and 113 µg per 100 g of edible portion, respectively).
- Antioxidant activity evaluation of Rose apple and Surinam cherry from Madeira IslandPublication . Ferreira, Joana O.; Costa, Denise; Castilho, Maria Conceição; Sanches-Silva, Ana; Albuquerque, T.G.; Ramos, Fernando; Costa, H.S.Rose apple or jambu (Syzygium jambos L.), Surinam cherry (Eugenia uniflora L.) are tropical fruits from Madeira Island. Rose apple is reddish and rose-scented while Surinam cherry is a small eight-ribbed fruit, of about 2-3 cm and ranges from orange to red colour. The goal of this study was to evaluate their antioxidant activity using two methods, β-carotene bleaching assay and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging assay. The extract concentration providing 50% inhibition of DPPH radical (EC50) was calculated from the graph of scavenging effect percentage against extract concentration in the solution. The β-carotene bleaching assay studied the ability of the extracts to avoid the oxidative bleaching of β-carotene in a β-carotene/linoleic acid emulsion. DPPH• reduction assay showed higher antioxidant activity of Surinam cherry (EC50 = 3.74 ± 0.09 mg/mL) than Rose apple (EC50 = 10.0 ± 0.21 mg/mL). β-carotene bleaching assay showed an antioxidant activity capacity (AAC) also higher for Surinam cherry (AAC=831.5) than for Rose apple (AAC=582.5). Surinam cherry showed better antioxidant capacity in both trials. Madeira Island has many tropical fruits with antioxidant activity, which could improve health status, by preventing diseases caused by oxidative stress, since these bioactive compounds can help to counteract the oxidizing agents. The results of this study indicate that both Rose apple and Surinam cherry have potential as antioxidants sources. In the future more research is needed in order to identify the compounds responsible for the antioxidant properties.
- Antioxidant activity of Annona cherimola Mill. (Annonaceae)Publication . Albuquerque, T.G.; Santos, F.; Sanches-Silva, A.; Costa, D.; Costa, H.S.Objectives: In this study, the antioxidant capacity of pulp and seeds of ripe fruits of Annona cherimola Mill. was determined. Moreover, two organic solvents were compared regarding their radical scavenging activity (RSA). The present research intends to carry out a study on the best extraction method for further use in the evaluation of RSA in several cultivars of traditional fruits from Madeira’s island. Method: Annona cherimola Mill. fruits were acquired in local supermarkets. Fruits were selected and peel, seeds and pulp were separated. Then, each part of the fruits was homogenised in a blender for 1 min at 5000 rpm. Samples (pulp or seeds) were extracted with 25 mL of solvent (ethanol 90%, v/v, or methanol) and filtered through cotton wool. Afterwards, DPPH radical was used for antioxidant capacity determination, which in presence of an antioxidant is reduced to DPPH-H decreasing its spectrophotometric absorbance at 517 nm. The scavenging activity of the extracts was expressed as the percentage of inhibition of the DPPH radical. Results: The IC50 value, representing the concentration of the extract that gives rise to 50% reduction in DPPH absorbance was determined by linear regression analysis. IC50 for pulp and seeds was lower for ethanolic extracts than for methanolic extracts. Conclusions: Due to the importance of antioxidant compounds to prevent several diseases such as cancer, and cardiovascular diseases, it is very important to compare the antioxidant capacity of different fruits, fruit components, as well as extract solvents. Ethanol gave higher IC50 in all the tested extracts. These results will support further research on traditional fruits from Madeira’s island. Acknowledgements: Tânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by INSA. Ana Sanches Silva is grateful for the postdoctoral contract in the frame of the Program ‘Science 2007’, funded by FCT.
- Antioxidant capacity, phenolic content and total flavonoids of Annona Cherimola Mill. (Annonaceae)Publication . Santos, F.; Albuquerque, T.G.; Oliveira, M.B.; Sanches-Silva, A.; Costa, H.S.Nowadays, consumers are much more aware of food composition and have foremost interest in tropical fruits due to their bioactive compounds and antioxidant activity, which are very important to prevent some diseases. The antioxidant capacity of ethanolic extract of pulp, seeds and peel of four ripe cultivars of Annona cherimola Mill. (Mateus, Perry Vidal, Madeira and Funchal) were investigated, comparing several methods, such as DPPH, Folin-Ciocalteu method and total flavonoids assay. Total phenols were measured applying the Folin-Ciocalteu method with gallic acid as standard and the total flavonoids content was determined spectrophotometrically using epicatechin as standard. For DPPH assay, the peel showed the highest antioxidant activity, with an EC50 value below 0.3 mg/mL, whereas for the pulp it was higher than 3 mg/mL. The highest value for total phenols and flavonoids was found in the peel (19.9 mg GAE/g and 13.2 mg EC/g respectively). For pulp total phenols content was 3 mg GAE/g and for seeds flavonoids content was 1.3 mg EC/g. Madeira cultivar showed a higher antioxidant activity than all the other cultivars. The three different methods showed that Annona cherimola Mill. have compounds with great antioxidant properties, in particular the peel.
- Application of Cucumis melo L. peel flour in bakery productsPublication . Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.Cucumis melo L. is a very consumed fruit all over the world because it has excellent sensory and nutritional qualities, being a good source of bioactive compounds for humans. However, the peel and seeds are usually discarded 1,2,3. Food waste is considered a major problem with a direct impact on the economy, society and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise the implementation of the concept of food sustainability. On the other hand, this valorisation would allow the development of new food products with beneficial properties for the health of the population. The aim of this study was to develop two formulations based on C. melo L. peel flour and to evaluate their nutritional composition, total phenolic content and antioxidant potential. In 2021, the C. melo L. samples were collected from melon production and distribution companies, located in Torres Vedras and Rio Maior (Portugal). The nutritional composition was analytically determined. The energy value and available carbohydrates were calculated. Antioxidant activity was determined using two different methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric reducing antioxidant power (FRAP). Total phenolic content was also assessed by spectrophotometry and the results were expressed as gallic acid equivalents (GAE). According to the results, dietary fibre and available carbohydrates are the main constituents of the C. melo L. peel flour, 50 and 24 g/100 g, respectively. For DPPH•, 26 mg trolox equivalents/100 g were observed, while for FRAP, the value obtained was 863 mg trolox equivalents/100 g. C. melo L. peel flour presented a content of 249 mg GAE/100 g, for total phenolic compounds. The incorporation of C. melo L. peel flour allowed the development of a biscuit and a muffin with 15 and 13 g/100 g of dietary fibre, respectively. According to Regulation (EC) No 1924/2006 on nutrition and health claims, it is possible to say that the products developed can be considered high in fibre (> 6 g/100 g). In the case of the biscuit developed, the use of C. melo L. peel flour, allowed to have a content of total phenolic compounds of 250 mg GAE/100 g. Concerning the developed muffin, a total phenolic compounds content of 254 mg GAE/100 g, and 23 and 892 mg trolox equivalents/100 g for the DPPH• and FRAP method, respectively, were obtained. In conclusion, C. melo L. peel flour can be considered a good source of dietary fibre and total phenolic compounds, allowing the development of two formulations. The dietary fibre and phenolic compounds contents present in the developed food products can contribute to the valorization of C. melo L. peel flour since it is possible to nutritionally enrich different foods, reduce food waste, reduce the environmental impact and contribute to improving public health.
- Are chloropropanols and glycidyl esters a matter of concern in palm oil?Publication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Silva, M.A.; Costa, H.S.Palm oil is the most used vegetable oil by food industry, not only as an oil itself, but also as ingredient in several foodstuffs. However, in the last years some concerns have arisen (for example chloropropanols/MCPD and glycidyl esters) leading to intensive scientific research, concerning the palm oil safety. Chloropropanols were firstly described in acid-hydrolysed vegetable proteins, and soy sauces. Afterwards, these compounds started to receive wider scientific and regulatory attention, since significant amounts were detected in several foods, including vegetable oils. Due to the importance for the food industry and the large use of palm oil, this raw material became the focus of attention. This work presents a review concerning palm oil and the presence of chloropropanols and glycidyl esters. Several aspects were covered, such as legislation and scientific opinions, health impact, formation routes, precursors, analytical methodologies, occurrence and mitigation strategies related to these contaminants. In 2001, the EC has set a regulatory limit of 0.02 mg/kg for 3-MCPD in hydrolysed vegetable protein and soy sauce, but up to now a legal limit for palm oil has not been set up. The IARC has classified 3-MCPD as a possible human carcinogen (group 2B). Nowadays, different formation routes, as well as precursors were identified. Concerning the occurrence of these compounds, huge variations between palm oils from different origins (3-MCPD between 1.3 and 14 mg/kg), as well as different steps of processing (crude vs. refined palm oil) were reported. Moreover, reasonable mitigation strategies have already been identified and applied. Nevertheless, this field of research is far from being solved, there are a lot of controversy between studies, and remains a challenge to all involved in this thematic.