Vitamin K: content in food consumed in São Paulo, Brazil

Recent research on Vitamin K has shown its importance in maintaining vascular and bone health. Brazilian food composition tables do not show phylloquinone content in national foods. These data are needed to obtain more reliable results in nutritional status assessment studies of individuals in relation to this vitamin as studies have shown a geographical influence in food phylloquinone content. This study aims to determine phylloquinone (Vitamin K1) levels in its most important source: dark green leaved vegetables. Several varieties of vegetables were purchased directly from CEAGESP (General Warehouse Company of São Paulo) at different times. Phylloquinone was extracted using organic solvents and quantified by High Performance Liquid Chromatography - HPLC. Results show the concentrations of phylloquinone in commonly consumed foodstuffs. In general, results showed variations with data from literature on the amount of Vitamin K in the plants analysed

Nutritional composition of rice bran submitted to different stabilization procedures

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran

Nutritional composition of rice bran submitted to different stabilization procedures

Foram analisadas amostras de farelo de arroz fornecidas pela EMBRAPA e Agroindústrias, provenientes de sistemas de terras altas e irrigado, submetidas a diferentes técnicas de estabilização. A avaliação da variação dos teores de nutrientes, relacionados a composição centesimal, minerais, ácidos graxos e amilose, teve como objetivo contribuir com dados que permitam a caracterização da qualidade do produto e por conseqüência o melhor aproveitamento do farelo de arroz para o consumo humano. Os resultados obtidos mostraram que a origem e as diferentes técnicas de estabilização influem na composição das amostras, sendo que o farelo obtido do arroz de terras altas apresentou maiores teores de lipídeos, proteínas e ácidos graxos, enquanto aquele do arroz irrigado mostrou-se com os maiores teores de minerais e fibras. Os métodos de estabilização empregados foram os definidos como caseiros (torração em forno de microondas e fogão) e os tratamentos industriais de estabilização direta (extrusão termoplástica) ou indireta (proveniente do beneficiamento do arroz, após a parboilização). Entre as técnicas de estabilização, a realizada em fogão mostrou-se a mais adequada, enquanto a parboilização permitiu a valorização da composição nutricional.Samples of rice bran from low land and upland systems, provided by EMBRAPA and several rice industries, and submitted to different stabilization techniques, were analyzed. The evaluations of variations in nutrient contents related to the centesimal composition, minerals, fatty acids and amylose had the objective of contributing to data that allow a better characterisation of the product quality and consequently a better utilization of rice bran for human consumption. The obtained results show that the origin and different stabilization techniques influence the composition of the samples. Production system for upland rice released a rice bran with higher contents of lipids, proteins and fatty acids, while irrigated rice bran contained more minerals and dietary fibres. The employed stabilization methods were those defined as homemade (toasted in a microwave oven or cooker) and industrial treatments such as direct (thermoplastic extrusion) or indirect stabilization (based on rice milling after parboiling). Within the stabilization methods, the toasting with a cooker was the most adequate, while parboilization allowed a valorization of the nutritional composition of rice bran

Nutritional composition of rice bran submitted to different stabilization procedures

Foram analisadas amostras de farelo de arroz fornecidas pela EMBRAPA e Agroindústrias, provenientes de sistemas de terras altas e irrigado, submetidas a diferentes técnicas de estabilização. A avaliação da variação dos teores de nutrientes, relacionados a composição centesimal, minerais, ácidos graxos e amilose, teve como objetivo contribuir com dados que permitam a caracterização da qualidade do produto e por conseqüência o melhor aproveitamento do farelo de arroz para o consumo humano. Os resultados obtidos mostraram que a origem e as diferentes técnicas de estabilização influem na composição das amostras, sendo que o farelo obtido do arroz de terras altas apresentou maiores teores de lipídeos, proteínas e ácidos graxos, enquanto aquele do arroz irrigado mostrou-se com os maiores teores de minerais e fibras. Os métodos de estabilização empregados foram os definidos como caseiros (torração em forno de microondas e fogão) e os tratamentos industriais de estabilização direta (extrusão termoplástica) ou indireta (proveniente do beneficiamento do arroz, após a parboilização). Entre as técnicas de estabilização, a realizada em fogão mostrou-se a mais adequada, enquanto a parboilização permitiu a valorização da composição nutricional.Samples of rice bran from low land and upland systems, provided by EMBRAPA and several rice industries, and submitted to different stabilization techniques, were analyzed. The evaluations of variations in nutrient contents related to the centesimal composition, minerals, fatty acids and amylose had the objective of contributing to data that allow a better characterisation of the product quality and consequently a better utilization of rice bran for human consumption. The obtained results show that the origin and different stabilization techniques influence the composition of the samples. Production system for upland rice released a rice bran with higher contents of lipids, proteins and fatty acids, while irrigated rice bran contained more minerals and dietary fibres. The employed stabilization methods were those defined as homemade (toasted in a microwave oven or cooker) and industrial treatments such as direct (thermoplastic extrusion) or indirect stabilization (based on rice milling after parboiling). Within the stabilization methods, the toasting with a cooker was the most adequate, while parboilization allowed a valorization of the nutritional composition of rice bran

Levels of vitamin K in vegetables consumed in the city of São Paulo

Estudos sobre a vitamina K têm evidenciado seu papel na manutenção da saúde óssea e vascular. A atuação desta vitamina em tecidos extra-hepáticos não é considerada na recomendação dietética da DRI de 2001, sendo reconhecidas necessidades maiores para função óssea em pessoas acima dos 60 anos e em indivíduos que fazem uso de medicamentos antivitamina K. Visando colaborar com pesquisas futuras, onde o conhecimento do teor de vitamina K1 é relevante, além de contribuir com dados para Tabela Brasileira de Composição de Alimentos - TBCA-USP, o presente trabalho foi conduzido para determinação do teor de filoquinona (vitamina K1) de hortaliças consumidas na cidade de São Paulo. As hortaliças analisadas foram escolhidas após a conclusão de um inquérito alimentar realizado, com adultos e idosos, num projeto de pesquisa desenvolvido junto ao Departamento de Alimentos e Nutrição Experimental da FCF/USP visando a análise da ingestão diária de vitamina K. Desta forma, foram analisadas as hortaliças mais consumidas por esses grupos, submetidas ou não ao processo de cocção. Estas amostras foram adquiridas diretamente na CEAGESP - Companhia de Entrepostos e Armazéns Gerais de São Paulo. As metodologias empregadas na determinação da filoquinona (vitamina K1) foram extração e purificação pelo método líquido-líquido utilizando solventes orgânicos e quantificação através da Cromatografia Líquida de Alta Eficiência (CLAE). Os resultados mostraram que as amostras de hortaliças de colorações verdes mais escuras apresentaram os maiores teores da vitamina como: salsa 491,05 &#181;g/100g; espinafre 375,01 &#181;g/100g, quando comparados com as amostras de colorações verdes mais claras as quais como é o caso da alface americana 113,42 &#181;g/100g e a couve-flor 32,55 &#181;g/100g. A maioria das hortaliças analisadas apresentaram variações entre as diferentes épocas do ano e quando comparadas com dados da literatura.Studies on vitamin K have shown its role in maintaining bone and vascular health. The role of this vitamin in extrahepatic tissues is not considered in the dietary recommendation of DRI 2001. Increased need for vitamin K intake is recognized for the bone function in people over age 60 and individuals who use anti-vitamin K drugs. Aiming at supporting future research, where knowledge of vitamin K1 is relevant, and contribute data to the Brazilian Table of Food Composition - TBCA-USP, this study was conducted to determine the level of phylloquinone (vitamin K1) of vegetables consumed in the city of São Paulo. The vegetables studied were chosen after completion of a nutrition survey carried out with adults and elderly people, a research project developed by the Department of Food and Experimental Nutrition FCF / USP aimed at analyzing the daily intake of vitamin K. Therefore, we analyzed the most consumed vegetables by these groups submitted or not to the cooking process. These samples were acquired directly at CEAGESP - General Warehouses Company of São Paulo. The methodologies employed in the determination of phylloquinone (vitamin K1) were extraction and purification method using liquid-liquid organic solvents followed by High Performance Liquid Chromatography (HPLC). The results showed that the samples of darker green vegetables showed the highest levels of vitamin such as parsley (491.05 &#181;g/100g) and spinach (375.01 &#181;g/100g), when compared with samples of lighter coloration (e.g. 113.42 &#181;g/100g lettuce, and 32.55 &#181;g/100g cauliflower). Most vegetables analyzed showed variation in results when compared to the different seasons and the literature data

Nutritional composition of rice bran submitted to different stabilization procedures

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.<br>A fim de inativar a deterioração enzimática, as amostras de farelo de arroz foram submetidas a dois métodos de estabilização. As mudanças do valor nutricional, no que se refere a composição química, os minerais e o conteúdo de ácidos graxos, foram avaliadas para adicionar mais informações aos dados existentes e promover a utilização de farelo de arroz na dieta humana. Os seguintes tratamentos caseiros por calor foram aplicados: torra em forno convencional ou de aquecimento em forno de micro-ondas. Com base nos resultados, os diferentes métodos de aquecimento afetaram a composição das amostras, já que os níveis de alguns nutrientes mostraram alterações significativas (p <0,05), comparado com as amostras cruas correspondentes. O farelo de arroz tratado em fogão convencional forneceu produtos com menos umidade (5,14 ± 0,10 g/100 g) e nutrientes, tais como: de sódio 11,8%; ácido palmítico 9,9% e ácido esteárico 8,1%. O procedimento de forno de micro-ondas resultou em melhor preservação dos nutrientes, com teor de umidade um pouco maior (6,28 ± 0,10 g/100 g), o que parece ser uma ferramenta prática e rápida no tratamento térmico caseiro para o farelo de arroz

Vitamin K: content in food consumed in São Paulo, Brazil

ABSTRACT Recent research on Vitamin K has shown its importance in maintaining vascular and bone health. Brazilian food composition tables do not show phylloquinone content in national foods. These data are needed to obtain more reliable results in nutritional status assessment studies of individuals in relation to this vitamin as studies have shown a geographical influence in food phylloquinone content. This study aims to determine phylloquinone (Vitamin K1) levels in its most important source: dark green leaved vegetables. Several varieties of vegetables were purchased directly from CEAGESP (General Warehouse Company of São Paulo) at different times. Phylloquinone was extracted using organic solvents and quantified by High Performance Liquid Chromatography - HPLC. Results show the concentrations of phylloquinone in commonly consumed foodstuffs. In general, results showed variations with data from literature on the amount of Vitamin K in the plants analysed

Vitamin K: content in food consumed in São Paulo, Brazil

ABSTRACT Recent research on Vitamin K has shown its importance in maintaining vascular and bone health. Brazilian food composition tables do not show phylloquinone content in national foods. These data are needed to obtain more reliable results in nutritional status assessment studies of individuals in relation to this vitamin as studies have shown a geographical influence in food phylloquinone content. This study aims to determine phylloquinone (Vitamin K1) levels in its most important source: dark green leaved vegetables. Several varieties of vegetables were purchased directly from CEAGESP (General Warehouse Company of São Paulo) at different times. Phylloquinone was extracted using organic solvents and quantified by High Performance Liquid Chromatography - HPLC. Results show the concentrations of phylloquinone in commonly consumed foodstuffs. In general, results showed variations with data from literature on the amount of Vitamin K in the plants analysed