Browsing by Author "Lobo, Manuel"
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- A chemometric approach: characterization of quality and authenticity of artisanal honeys from ArgentinaPublication . Rios, Francisco; Sanchez, Ana Carina; Lobo, Manuel; Lupo, Liliana; Coelho, Inês; Castanheira, Isabel; Samman, NormaThe demand of honey with defined quality has increased around the world; therefore, an adequate description of the traceability and authenticity of honeys is necessary. The pollen and physicochemical characteristics of 58 honey samples collected from five different environmental units (EUs) of the Jujuy province (Argentine) were determined,in order to differentiate them by geographical origin through the application of chemometric methods. A qualitative pollen analysis was performed by microscopy. The physicochemical characteristics were determined by Association of Official Analytical Chemists methods. Correspondence analysis (CA), principal component analysis (PCA) and linear discriminant analysis (LDA) were performed. Forty-five per cent of honeys were monofloral; nearly half of them correspond to native species—among which, Salix humboldtiana, Baccharis sp. and Ziziphus mistol stood out. Physicochemical and microbiological analysis showed acceptable quality for honeys. CA characterized significantly honeys from four different EUs using all pollen data. While forward stepwise coupled to LDA identified 14 significant variables to build a discriminatory model with three significant discriminant functions, a cumulative variance of 94% was reached. Thus, 86%of the samples were correctly classified. PCA and LDA applied to physicochemical data allowed to distinguish three different groups with a significant function (p<0.01) that explained 90% of the total variability. Honey corresponding to EU III Subandean Hills of Santa Bárbara was the most accurately classified by pollen and physicochemical data. The application of chemometric methods to pollen data and physicochemical parameters may be a useful tool to determine honey geographical origin.
- Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grainsPublication . Jimenez, Dolores; Lobo, Manuel; Motta, Carla; Castanheira, Isabel; Sammán, NormaA fresh baby puree (FP) was elaborated with quinoa and amaranth flours (native and germinated), and the nutritional, technological, and sensory changes induced by different drying methods were investigated: lyophilization (LD), forced convection (CD), and extrusion (ED). FP had an amino acids content appropriate for baby consumption; ED had lower digestibility (75%) compared with CD (82%) and LD (83%). ED had the highest water absorption capacity (2.2 g/g). Rehydrated LD had the lightest color (L* = 67), while rehydrated ED (L* = 59) was the darkest. Rehydrated ED had the highest hardness (335 N), adhesiveness (1199 N.m), and chewiness (209 N). Both rehydrated LD and CD were described as having an intense, bitter, and strange flavor; while rehydrated ED was described as dark, consistent, sweet, fruity, and presented the best acceptability. Therefore, the appropriate method to obtain dehydrated baby purees was extrusion. Novelty impact statement
- Proximate and Mineral profile of Quinoa (Chenopodium quinoa), and kiwicha (Amaranthus caudatus) consumed in north of ArgentinaPublication . Coelho, Inês; Gueifão, Sandra; Nascimento, Ana Cláudia; Lobo, Manuel; Gimenez, Gimenez; Samman, Norma; Castanheira, IsabelQuinoa (Chenopodium quinoa), and kiwicha (Amaranthus caudatus) are pseudo-cereals largely consumed in North of Argentina. They gained special attention by scientific community in part due to high nutritional value. Therefore the nutrient analysis with the purpose to be included in Argentinean Food Composition Databank is urgent. In this work proximal and mineral profile of Quinoa consumed in the North of Argentina was determined and reported for the first time, for the purpose to be included in national Food Composition Databank and disseminated through EuroFIR e-search platform. Ash, Moisture, Dietary Fibre, Protein, and Fat content were determined by AOAC methods and Calcium, Copper, Iron, Sodium, Potassium, Phosphorus, Magnesium, were analyzed by or ICP-OES and Selenium by ICP-MS. The values were obtained applying quality criteria as defined by EuroFIR guidelines for laboratory analysis. This required criteria on sample handling, an appropriate analytical method in terms of precision and accuracy, limit of quantification selectivity, and an effective internal and external quality control program including appropriate use of Certified Reference Materials and participation in adequate Proficiency Testing Schemes carried out by laboratories hold ISO/EN 17025. Guidelines for laboratory performance are paramount to guarantee the acceptability of values in LATINFOODS and others Food Data Organizations. This provides the necessary information to the users of Food Composition Databanks who wish to have an overview of the parameters, which influence the estimation of nutrient intake, and may affect the diet-disease relationship.