Browsing by Issue Date, starting with "2013-09-23"
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- Carotenoids and vitamin E content of four cultivars of Annona Cherimola Mill. including its by-productsPublication . Santos, F.; Albuquerque, T.G.; Oliveira, M.B.; Sanches-Silva, A.; Costa, H.S.Tropical fruits are known by their bioactive compounds and vitamins, which are essential in a healthy diet. In this study, six carotenoids and vitamin E were quantified in the pulp and by-products (seeds and peel) of four cultivars of Annona cherimola Mill. Fruit parts were separated and homogenised. Carotenoids and vitamin E (α-tocopherol) were extracted from samples with hexane/ethanol (4:3, v/v) and quantified using a validated method by Ultra-high Pressure Liquid Chromatography with diode array detection. Our results showed higher carotenoids content in the peel than in the pulp and seeds. Lutein was the major carotenoid (229 26 μg/100 g) found in the peel of “Mateus” cultivar followed by β-carotene with a content of 174 11 μg/100 g. The mean value found for α-tocopherol content in seeds was higher than 0.90 mg/100 g. This vitamin was quantified in all the fruit parts and the content increased in the following order: pulp
- Infeções Virais - CMV Diagnóstico LaboratorialPublication . Lopo, SílviaApresentação oral sobre infecciologia neonatal e o diagnóstico laboratorial do CMV, com enfoque na distribuição epidemiológica do CMV, estudos de prevalência de anticorpos e de frequência da infeção congénita, importância do rastreio serológico para o CMV em exame pré-concecional e do estudo da infeção congénita por CMV, metodologias laboratoriais de referência e articulação do diagnóstico laboratorial com o diagnóstico clínico.
- Métodos laboratoriais para e identificação de Legonella sppPublication . Rodrigues, Raquel
- Evaluation of nutritional profile of chicken nuggets using different cooking methods.Publication . Albuquerque, T.G.; Coutinho, D.; Oliveira, M.B.; Sanches-Silva, A.; Costa, H.S.Abstract: Breaded foods are very popular nowadays and their consumption has increased in recent years. The aim of this study was to determine moisture, total fat, salt and cholesterol contents in chicken breaded nuggets using three cooking methods. Samples were randomly collected in supermarkets from Lisbon region, and one of the samples from a fast-food restaurant. Moisture content was determined by gravimetric method (AOAC 952.08, 1961) and salt content was determined by Charpentier-Volhard’s titration (ISO, 1970). Total fat determination was performed according to the acid hydrolysis method (AOAC 948.15, 2000). Fatty acids methyl esters were identified and quantified by gas chromatography coupled with a mass detector. Cholesterol content was quantified by ultra-high pressure liquid chromatography with diode array detection. All the analyzed samples in this study have salt contents >1 g/100 g. Moisture content varied between 41.8 ± 0.32 and 58.1 ± 0.27 g/100 g. The obtained mean value for total fat content was 15.6 ± 4.26 g/100 g (10.9 – 22.7 g/100 g). Cholesterol content ranged from 27.8 ± 2.04 to 55.8 ± 2.09 mg/100 g. This study will contribute to the existing knowledge and will be useful to update or produce new data for inclusion in the Portuguese Food Composition Database.
- Influence of cooking method on fatty acids profile of chicken breaded foodsPublication . Albuquerque, T.G.; Coutinho, D.; Oliveira, M.B.; Sanches-Silva, A.; Costa, H.S.Fried foods consumption has increased in developed countries over the years. The aim of this study was to determine the fatty acids (FA) profile of chicken nuggets using three different cooking methods: pre-fried, oven and domestic frying. Moreover, for domestic frying, this procedure was repeated four times in order to evaluate fatty acids changes in the food and in the oil used for frying. Samples were acquired in pre-fried form and were cooked in an oven (200 ºC, 18 min) and fried (180 ºC, 4 min), with the exception of the fast-food restaurant sample (already cooked in the oven). Total fat determination was performed by acid hydrolysis method (AOAC 948.15). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification, followed by gas chromatography analysis coupled with a mass detector. Our results showed that fried chicken breaded foods provided the highest amount of FA, although 80% of these were unsaturated. For the oven cooking method, total FA content was 1.6 times lower compared with frying. From a nutritional point of view, the analysed chicken breaded foods can be an option, if they are consumed with some moderation and being part of a healthy diet.
- 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.