Browsing by Author "Fontes, T."
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- Lipid profile of nuts and oilseedsPublication . Albuquerque, T.G.; Sanches-Silva, A.; Fontes, T.; Santos, M.; Costa, H.S.Total fat and fatty acids profile are important factors for the nutritional evaluation of nuts and oilseeds. In the last years, several studies have reported the importance of consumption nuts and oilseeds to promote health benefits, especially those related with cardiovascular diseases. This is due to its high content of fat, which is mainly composed of unsaturated fatty acids. The overall objective of this study was to compare the total fat content and fatty acids profile of seven types of nuts and five types of oilseeds. Thereby, samples were randomly collected at supermarkets and herbal shops from Lisbon region, and three composite samples were prepared, in order to provide accurate data that covers all the possible variations among samples. For the lipid profile of oilseeds and nuts, either accredited methods or methods for which the laboratory has shown a successful participation in Proficiency testing schemes were used. Total fat determination was performed with an acid hydrolysis method followed by extraction using a Soxhlet apparatus with petroleum ether, as the extraction solvent (AOAC 948.15, 2000). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification. Chromatographic analysis was performed with a gas chromatograph equipped with a mass spectrophotometer detector. A HP-88, fused silica capillary column (100 m x 0.25 mm i.d., 0.25 mm) was used for FA determination. Samples were analyzed in triplicate. The applied GC-MS method allows separation and identification of more than fifty FA, including some trans-FA and ω3 or ω6 FA. Total fat content ranged between 39.8 ± 1.15 and 66.6 ± 0.11 g/100 g of edible portion, for brown flaxseeds and Brazil chestnuts, respectively. Linoleic acid was the major fatty acid found in sunflower seeds and walnuts. Sesame seeds, pumpkin seeds, roasted peanuts and salted peanuts have similar quantities of oleic and linoleic acid. For brown and golden flaxseeds, the major fatty acid was linolenic acid (18.3 ± 1.99 and 21.8 ± 1.03 g/100 g of edible portion, respectively). Cashew, peeled almonds and salted pistachio have similar fatty acids profile with oleic acid being the major fatty acid. Nuts and oilseeds are rich sources of fat, specially unsaturated fatty acids which are related with several health benefits, namely cardiovascular diseases. In Portugal, circulatory system diseases still remain the leading cause of death. Therefore, increasing the consumption of nuts and oilseeds in Portugal is extremely required. With this study we intend to provide accurate data on nuts and seeds lipid profile to enhance its consumption based on its nutritional quality and related health benefits. Further studies will be carried out with respect to phytosterols composition, carotenoids and liposoluble vitamins.
- Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgersPublication . Vellinga, Reina E.; Rippin, H.L.; Gonzales, G.B.; Temme, E.H.M.; Farrand, C.; Halloran, A.; Clough, B.; Wickramasinghe, K.; Santos, M.; Fontes, T.; Pires, M.J.; Nascimento, A.C.; Santiago, S.; Burt, H.E.; Brown, M.K.; Jenner, H.K.; Alessandrini, R.; Marczak, A.M.; Flore, R.; Sun, Y.; Motta, C.Ultra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.
- Proximate composition of plant origin traditional foods from Black Sea Area CountriesPublication . Albuquerque, T.G.; Costa, H.S.; Sanches-Silva, A.; Fontes, T.; Mota, C.; Santos, M.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Kocaoglu, B.; Koval, N.; Stroia, A.L.; Finglas, P.Within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods), thirty-three traditional foods from six Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were selected and prepared according to the traditional recipe, ingredients and traditional preparation methods. The aim is to promote and preserve traditional foods and to produce new and reliable data of the overall nutritional composition. Water content is being determined by gravimetric method, using a dry air oven at 101 °C ± 2 °C for 2 h, until constant weight. Total fat is being performed with an acid hydrolysis method followed by extraction using a Soxhlet with petroleum ether, as the extraction solvent. The obtained residue is dried for 1 h 30 min at 101 °C ± 2 °C, until constant weight, according to the acid hydrolysis method. Total dietary fibre, ash and total protein content are being determined by the AOAC official methods 985.29, 945.46 and 991.20, respectively. Total nitrogen for protein content is being determined by the Kjeldahl method in combination with a copper catalyst using a block digestion system. To assure the quality of analytical results, methods used in the laboratory are accredited by ISO/IEC/17025 or successful participation in proficiency testing schemes. Herbs, spices, aromatic plants and fermented products are those which presented the highest water content. In contrast, products from oilseeds have the lowest water content (3.94 g/100 g) and the highest total fat (58.2 g/100 g), total protein (20.8 g/100 g), ash (3.25 g/100 g), total sugars (45.8 g/100 g) and total dietary fibre (11.3 g/100 g) contents. For cereals and cereals based foods, a great variability in the water content was found (5.99 to 75.8 g/100 g). All results are given per 100 g of edible portion. Traditional foods from the same group have generally similar proximate analysis pattern. In the products from oilseeds, the highest content in macronutrients was found, except for water content. The proximates composition will be useful to include new nutritional data into national food composition databases.
- Proximate composition of traditional vegetable and fruit based foods from Black Sea Area countriesPublication . Costa, H.S.; Albuquerque, T.G.; Fontes, T.; Mota, C.; Vasilopoulou, E.; D’Antuono, F.; Alexieva, I.; Hayran, O.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Pauk, A.; Stroia, A.L.; Finglas, P.In the last years, there has been an increased consumers interest and demand for traditional foods, which have an important role in the diets. Traditional foods can also be a valuable contribution to the development and economic sustainability of rural areas and the preservation of biodiversity. The aim of this study was to determine the proximate composition in traditional vegetable and fruit based recipes from Black Sea Area countries, in the frame of the European Project BaSeFood. The determination of the nutritional composition of selected traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine is being carried out within the frame of the BaSeFood Project. Six foods from the vegetables group were analysed: Ukrainian borsch; Transcarpathian green borsch; Nettle sour soup; Nettles with walnut sauce; Rodopian dried beans and Kale soup. From the fruits group, five traditional foods were analysed: Uzvar; Plums jam; Churchkhela; Rose jam and Fruit of the evergreen cherry laurel. Water content, ash, total protein, total fat, total sugars and total dietary fibre are being determined at an accredited laboratory by ISO/IEC 17025 or by successful participation in Proficiency testing schemes. Most vegetable based foods have water and ash content higher than fruits. The values for water ranged from 14.2 to 92.4 g/100 g for Rose jam and Nettle sour soup, respectively. With respect to total fat content, generally fruit based foods have lower levels (< 0.15 g/100 g) than vegetables (5.02 g/100 g). For total protein, Nettles with walnut sauce presented the highest content (9.6 g /100 g) and Rose jam the lowest content (0.3 g/100 g). For total dietary fibre, the values varied between 0.3 and 6.44 g/100 g. All analytical values are expressed per 100 g of edible portion. The proximate composition of the selected traditional foods from Black Sea Area Countries is important in order to elucidate their role in the dietary pattern of populations. The analysed samples present a high moisture content and low fat content. Foods with high water content are usually low in calories. Therefore, vegetable and fruit based traditional foods are not energy dense foods, while they are considered rich in other essential nutrients.