Influence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes

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4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges

Publication . Albuquerque, T.G.; Costa, H.S.; Oliveira, M.B.P.P.

Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature,processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.

2021-01-05Journal article

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Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?

Publication . Albuquerque, T.G.; Costa, H.S.; Silva, M.A.; Oliveira, M.B.P.P.

Background: Palm oil is the most consumed worldwide, being evident its importance due to several applications by the food industry. The presence of toxic and mutagenic compounds, such as chloropropanols and glycidyl fatty acid esters has increased the attention on this oil. Very recently, there have been several alerts about the safety of certain foods containing palm oil in their composition. Consequently, the European Commission has demanded the evaluation of these hazardous compounds in several food matrices, including palm oil, turning this issue into a public health concern. Scope and approach: This review focuses on chloropropanols and glycidyl fatty acid esters in palm oil, their precursors, occurrence and mitigation strategies, as well as scientific opinions, current legislation and analytical approaches. Key findings and conclusions: Liquid chromatography coupled to mass spectrometry detection is preferred in the analysis of chloropropanols and glycidyl esters in palm oil. Concerning the precursors, the presence of chlorides and mono- and diglycerides is related to high amounts of these compounds, especially glycidyl esters. Several differences in the occurrence of these compounds in palm oil were reported, namely in what concerns to applied processing (refining/deodorization conditions; temperature/time of frying in the presence or absence of food). There is still much work to be done to implement efficient mitigation strategies without compromising the safety of palm oil. Furthermore, regarding the maximum levels in foodstuffs, European Commission is finalising the new EU legislation which will include values for the maximum levels of glycidyl fatty acid esters in vegetable oils.

2020-11Journal article

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Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?

Publication . Silva, M.A.; Albuquerque, T.G.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.

Background: Nowadays food wastes are a major concern. On the other hand, the demand for natural beneficial compounds to human health is increasing. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional potentials. Scope and approach: This review describes the scientific studies regarding nutritional, bioactive and anti-nutrients composition of melon by-products, as well as their main biological activities and industrial applications. These findings intend to contribute for future research concerning novel functional foods based on melon byproducts. Key findings and conclusions: Melon peel is a good source of minerals (potassium, sodium, magnesium, calcium) and phenolic compounds. It also contains carotenoids, namely lycopene and β-carotene. In turn, melon seeds are a good source of protein (15–36%) and fibre (7–44%). Melon seed oil is a good source of tocopherols and sterols (β-sitosterol, 0.06–289 mg/100 g oil), as well as phenolic compounds. It has an interesting fatty acid profile, very similar to soybean and sunflower oils. Moreover, melon by-products present different biological activities including antioxidant, anti-inflammatory, antidiabetic, antiulcer, antibacterial, and anti-angiogenic, fully justified by the presence of bioactive compounds. Therefore, these by-products can be considered good candidates for the development of novel functional foods, contributing to promote sustainability across food chain. Nonetheless, further research is needed, namely concerning clinical studies to fully support the development of evidencebased functional foods.

2020-01-01Journal article

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Chapter 44 - Prickly pear

Publication . Albuquerque, T.G.; Pereira, P.; Silva, M.A.; Vicente, F.; Ramalho, R.; Costa, H.S.

Nowadays, consumers are increasingly interested in foods that are linked with health benefits, in addition to their nutritional composition. Prickly pear (Opuntia ficus-indica (L.) Mill.) is native to Mexico, but nowadays it is widely spread among other regions of the world, such as Africa, Australia, and the Mediterranean basin, due to its pleasant organoleptic features. Prickly pear belongs to the Cactaceae family, which includes over 1500 species of cacti. Moreover, it is gaining popularity among consumers due to the presence of bioactive compounds, namely polyphenols, vitamins, polyunsaturated fatty acids, carotenoids, and sterols that are associated with relevant functional and biological activities, such as antiinflammatory, antioxidant, and hypoglycemic properties, among others. In addition, this plant can also be used as a fence in gardens and fields and is useful in helping to combat desertification as it grows in arid and semiarid regions. Nowadays, it is widely used to manufacture food products, such as juices and jams, but it is also consumed as a fruit. Prickly pear is a promising source of phytochemicals, which can be useful for food, or in the cosmetics or pharmaceutical industries to develop new products with health-promoting properties, namely, functional foods, natural additives, or dietary supplements.

2020-09-11Book part

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