Browsing by Author "Santiago, S."
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- Levels of manganese, iron, zinc and mercury in vegetarian foodsPublication . Nascimento, A.; Santiago, S.; Lopes, M.; Santos, M.The increasing popularity of vegetarian diet has induced science to better study this foods. As long as it includes the necessary intake of nutrients, such as minerals, can be beneficial to health. In addition, concern about food safety has increased in recent years, leading to studies to evaluate food contamination by toxic metals, regarding food poisoning prevention and public health improvement. The purpose of this work was to quantify manganese, iron, zinc and mercury contents in different foods for a plant-based diet. Mineral levels were determined by Inductive Plasma Coupled Optical Emission Spectrometry (ICP-OES). Total mercury content was determined by a thermal decomposition and amalgamation atomic absorption spectrophotometry (TDA/AAS). Manganese level ranged from 0.10 mg/100g (
- 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.
- Resultados Minerais TDS Na, K, Ca, P, Fe , MgPublication . Nascimento, A.; Santiago, S.; Coelho, I.; Ventura, M.; Gueifão, S.; Coelho, M.Foram analisadas 229 amostras, por ICP-OES para a determinação dos teores de minerais: Na, K, Ca, P, Fe, Mg.
- Traditional foods from the Black Sea Area countries: minerals and trace elements contentPublication . Costa, H.S.; Sanches-Silva, A.; Nascimento, A.C.; Santiago, S.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Bugyna, L.; Fedosova, K.; Hayran, O.; Karpenko, D.; Kilasonia, Z.; Stroia, A.L.; Finglas, P.Minerals and trace elements and are essential for biological processes and play a vital role in normal growth and development. Low intake or reduced bioavailability of minerals may lead to deficiencies, which causes impairment of body functions. Due to the unquestionable importance of minerals in human nutrition, sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), copper (Cu), phosphorous (P), zinc (Zn), manganese (Mn) and selenium (Se) are being determined in traditional foods from Black Sea Area countries, in the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components from the Black Sea Area Traditional Foods). The aim of this study was to produce new analytical data of minerals and trace elements content in traditional foods in order to highlight their potential positive health effects. All minerals and trace elements were analysed by inductively coupled plasma - optical emission spectrometer (ICP-OES) except for selenium which was performed by graphite atomic absorption spectroscopy in the selected traditional foods from Black Sea Area countries. The methods used in this study are accredited methods by ISO/IEC/17025 or successful participation in proficiency testing schemes. Na and K were the most abundant minerals in the selected traditional foods. For sodium the highest level was found in wild plum sauce from Georgia (561 mg/100 g) and in herbal dish from Romania (618 mg/100 g). The highest content in K (937 mg/100 g), Mg (346 mg/100 g), Cu (1.24 mg/100 g), P (681 mg/100 g) and Zn (5.47 mg/100 g) was found in roasted sunflower seeds from Ukraine. With respect to Mn, herbal dish was the sample with the highest content (2.09 mg/100 g) from those already analysed. Ca and Fe presented the highest level in nettles with walnut sauce from Georgia (452 mg/100 g sample and 5.2 mg/100 g, respectively). The analytical results are given per 100 g of edible portion. A great variability was found for the analysed traditional foods from Black Sea Area countries. The samples with highest mineral content were nettles with walnut sauce, halva, roasted sunflower seeds, wild plum sauce and cottage cheese with dill and garlic.