Folatos em brócolis convencional e orgânico e perdas no processo de cocção em água

Broccoli is a vegetable consumed in many countries and a possible source of folates, which are water-soluble vitamins active during DNA synthesis. The folates found in the samples analyzed were 5-methyltetrahydrofolate and 5-formyltetrahydrofolate. The vitamin content varied between 413.7 and 742.2 µg/100 g for 5-methyltetrahydrofolate and from 4.8 to 12.8 µg/100 g for 5-formyltetrahydrofolate. In organic broccoli the amount of 5-methyltetrahydrofolate was significantly higher than in the same vegetable cultivated by traditional methods, for the commercial samples analyzed. The losses of these folates after cooking in water were of approximately 68%, most of it (53%) found in the cooking water

Folic acid and iron evaluation in Brazilian enriched corn and wheat flours

Folic acid has been identified as one of the most important vitamins for normal human metabolic function. Iron deficiency is a serious health problem affecting a large proportion of the world population. In Brazil, an issue has been ruled requiring that corn and wheat flours must be fortified by the addition of folic acid and iron. The aim of this work was to evaluate the levels of folic acid and iron in some enriched flours. The successful quantification of both nutrients indicated that the levels of folic acid are in the range of 96 to 558 µg per 100g (in corn) and 73 to 233 µg per 100 g (in wheat) and from 3.8 to 8.7 mg per 100 g (in corn) and 4.6 to 7.4 mg per 100g (in wheat) for iron. Finally the Brazilian population seems to be exposed to inadequate concentrations of folic acid and iron when consuming enriched corn flours and some wheat flours

Avaliação do teor de ferro e zinco e composição centesimal de farinhas de trigo e milho enriquecidas

The aim of this work was to evaluate iron and zinc content and centesimal composition of enriched wheat and corn flours. For iron and zinc evaluation the Flame Atomic Absorption Spectrometry was applied. Official methods of analysis were used for moisture, ash, proteins, carbohydrates and lipids. The obtained data were compared with values in the label of products and the specification recommended by Brazilian Legislation. Iron content was higher than those for most of samples. The amount of zinc varied between 0.6 e 1.5 mg/100 g. The evaluated flours presented physical-chemistry characteristics according to Legislation. However, about products label was the variation between obtained and presented in package values, for some samples, was confirmed. The obtained results are very important to achieve the objectives of the mandatory enrichment of flours.O objetivo deste trabalho foi avaliar o teor de ferro e zinco e a composição centesimal de farinhas de trigo e milho enriquecidas. Para a avaliação das concentrações de ferro e zinco, aplicou-se a técnica de Espectrometria de Absorção Atômica com Chama. Foram utilizados os métodos oficiais de análise para a determinação de umidade, cinzas, proteínas, carboidratos e lipídeos. Os dados obtidos foram comparados aos valores declarados nos rótulos dos produtos e às especificações recomendadas pela Legislação Brasileira. A concentração de ferro estava acima do especificado para a maioria das amostras. O teor de zinco variou entre 0,6 e 1,5 mg/100 g. Constatou-se que todas as farinhas avaliadas apresentaram características físico-químicas compatíveis com a Legislação. Já em relação ao rótulo dos produtos, verificou-se haver variação entre os valores obtidos e aqueles apresentados na embalagem, para algumas amostras. Os resultados obtidos no trabalho são de grande importância para o alcance dos objetivos da obrigatoriedade do enriquecimento de farinhas

In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses

Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility), and essential minerals. This study analyzes the bioavailability of Ca, Mg, and Zn in Brazilian cheeses using an in vitro dynamic digestion method. Two self-produced fresh cheeses, cow and goat Minas frescal cheese, and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Brazilian goat cheeses are potential sources of essential minerals (Ca, Mg, and Zn). Variations of 103–598 mg/100 g for Ca, 13.62–41.64 mg/100 g for Mg, and 9.79–13.23 mg/100 g for Zn were observed in the studied samples. The pH concentration, enzyme performance, and protein and lipid content of Brazilian cheeses affected the solubility of essential minerals in the intestinal fraction. The percentages of minerals found in the permeate stream, equivalent to absorption of Ca and Zn, were lower in Minas frescal goat cheese than Minas frescal cow cheese, whereas that of Mg was higher. Pyramid and Minas frescal goat cheeses had the higher values of Mg and Zn bioavailability, respectively. This study supports, for the first time, the usefulness of the dynamic simulation of the human gastrointestinal tract for the study of mineral bioavailability in cheeses.The authors would like to thank the São Paulo Research Foundation (FAPESP) for the scholarship grant of PhD student José Teixeira, and for the research internship abroad (regular scholarship n° 2018/08864–8 and BEPE—n° 2019/13600–2). Juliana Azevedo Lima Pallone would like to thank the financial support of Brazil (FAPESP 2018/09759–3). The Coordination for the Improvement of Higher Education Personnel (CAPES) (Financial Code 001)

Determina\ue7\ue3o de folatos em espinafre - avalia\ue7\ue3o da influ\ueancia do tipo de cultivo, \ue9poca de colheita e cozimento

O objetivo desse trabalho foi e avaliar o teor das diferentes formas da vitamina, em espinafres produzidos por diferentes tipo de cultivo (org\ue2nico e tradicional), distintas \ue9pocas de colheita e ap\uf3s cozimento em \ue1gua. Para tanto utilizou-se a t\ue9cnica de cromatografia l\uedquida de alta efici\ueancia. Espinafres cultivados de forma tradicional e org\ue2nica n\ue3o apresentaram diferen\ue7a significativa nos teores de folatos, assim como tamb\ue9m n\ue3o se observou diferen\ue7a significativa entre valores obtidos em diferentes per\uedodos do ano. Os n\uedveis de folatos medidos como 5-metilTHF e 5-formilTHF, variaram de 226 a 527 \ub5g/100g e 4.6 to 10 \ub5g/100g, respectivamente. O cozimento em \ue1gua resultou em perdas de aproximadamente 74% para o 5- metilTHF e 56% para o 5-formilTHF. Com base na determina\ue7\ue3o da concentra\ue7\ue3o de folatos na \ue1gua de cozimento, pode-se afirmar que as perdas se dream, principalmente, devido ao processo de lixivia\ue7\ue3o

Contribuição ao estudo do acido folico em alimentos enriquecidos

Orientador: Helena Teixeira GodoyDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Mesmo com o grande impacto causado pelos resultados das novas pesquisas a respeito das possíveis ações benéficas do ácido fólico à saúde, ainda são muito poucos os dados a respeito dos reais teores de ácido fólico, presente nos alimentos, principalmente dados analíticos sobre alimentos brasileiros, como também dados de estabilidade. A população está, portanto, exposta ao consumo de alimentos de qualidade não controlada, podendo ingerir quantidades não adequadas, às necessidades. Na tentativa de melhorar esse quadro é que este trabalho foi conduzido. Utilizou-se a cromatografia líquida de alta eficiência (CLAE) para determinação de ácido fólico segundo CATHARINO e GODOY (2000). O método foi aplicado em amostras de leite esterilizado, produzido em planta piloto e também adquirido no mercado, leite em pó, bebida láctea achocolatada pronta para consumo, margarina, farinha e pão. Pequenas adaptações na metodologia foram feitas, principalmente na etapa de extração, para amostras de farinha e pão. A aplicação da metodologia para margarina, assim como as alterações no método para as amostras de farinha e pão foram validadas em relação à recuperação, repetibilidade, limites de detecção e quantificação obtendo valores em torno de 96% de recuperação, coeficientes de variação inferiores a 1,5% nos ensaios de repetibilidade e 1,3ng/mL e 2,6ng/mL os limites de detecção e quantificação determinados, respectivamente. Foram analisadas 4 amostras, em 3 diferentes lotes, de leites fluídos adquiridos no mercado, com datas bem próximas ao processamento, e o valor do ácido fólico encontrado estava abaixo do declarado no rótulo do produto, para 50% das amostras analisadas. Após 3 meses, ainda dentro do prazo de validade, a perda de ácido fólico chegou a 20%. Nos 4 ensaios de esterilização do leite, realizado em planta piloto, nos processos de adição e homogeneização a perda de ácido fólico ficou em torno de 54%, enquanto que o processo de esterilização foi responsável por uma perda de apenas 10%. Durante o período de 90 dias a taxa de ácido fólico perdida foi de 16% Observação: O resumo, na íntegra poderá ser visualizado no texto completo da tese digital.Abstract: Despite the great impact of the results of new research in to possible beneficial effects of folic acid on the health, there are still not enough data about the content of folic acid in enriched food and no studies on its stability, chiefly in Brazilian foods. Therefore people are exposed to the consumption of food of uncontrolled quality, ingesting inadequate quantities for their needs. The aim of this work was to improve this picture. High pressure liquid chromatography (HPLC) was used to determine folic acid according to CATHARINO and GODOY (2000), in samples of sterilized milk produced in a pilot plant and also in samples purchased on the market, in powdered milk, ready to use milk chocolate beverage, margarine, flour and bread. Some modifications in the methodology wêre made, mainly in the extraction step, for the samples of flour and bread. These alterations were validated with respect to recover, and values of from 92 to 98% were obtained, repeatability was very well. The limits of detection and quantification being respectively 1,3ng/mL and 2,6ng/mL. Four sample were analysed in 3 different lots of fluid milk purchased on the market, and the values of folic acid were found to be below the values declared on the label of the products, in 50% of the samples. After 3 months, the loss of folic acid approached 20%. In all the 4 experiments with milk sterilization made in the pilot plant, the process of addition and homogenization resulted in a loss of folic acid of 54%, while the process of sterilization was responsible for only 10%. In a 90-day period the loss of folic acid was 16%. The same milk samples were submitted to a boiling process and the vitamin was show to be resistant, with a conservation of about 99%. As for powdered milk and ready to use milk chocolate beverage, 4 samples of each were also analysed, in 3 different lots, for each product purchased on the market. The content of folic acid found was practically equal that declared by.the manufacturers for the powdered milk. Nevertheless, after 1 year of storage, the loss of folic acid reached 60% ...Note: The complete abstract is available with the full electronic digital thesis or dissertations.MestradoMestre em Ciência de Alimento

Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant

The purpose of this paper was to assess the concentration of lead (Pb), cadmium (Cd), mercury (Hg) and arsenic (As) in high-density polyethylene (HDPE) packaging intended for contact with yoghurt and the migration of these elements using the food itself and 3% acetic acid as a food simulant in accordance to ANVISA, the Brazilian Health Surveillance Agency. In order to perform this study, it was necessary to develop and validate a method by inductively coupled plasma optical emission spectroscopy (ICP-OES) analysis. For method validation, the parameters linearity, limits of detection (LODs) and quantification (LOQs), accuracy and precision were determined. Fifteen commercial samples of yoghurt, marketed in Campinas – São Paulo (Brazil), were used for the analysis. The packaging and yoghurt were digested in high-pressure ashing equipment (HPA) and the migration of the elements into simulant were determined directly in the solution. The validated method proved adequate and the results obtained showed that all the packaging had levels of Hg and Cd below the LOQ, corresponding to 1.0 and 1.5 μg l−1, respectively. The highest levels of As and Pb were 0.87 and 462.3 mg kg−1, respectively. The migration of these elements to the yoghurt after 45 days of contact at 4ºC was below the LOQ for all the samples assessed. The results of specific migration into 3% acetic acid simulant showed the concentrations of Cd, Hg and As below 5, 5 and 10 µg kg−1, respectively, which are the maximum limits set by ANVISA. However, for three samples the packaging lid showed migration of Pb into simulant ranging from 30.6 to 40.2 μg kg−1, exceeding the limit set by ANVISA of 10 μg kg−1311156163FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2007/08211-

Metodologia analítica para determinação de folatos e ácido fólico em alimentos

The aim of this work was to develop and to validate a methodology using HPLC for the simultaneous determination of folates and folic acid in foods. The limits of detection and the recovery rates for the vitamins in the certified reference materials were respectively 5 pg/mL and 94-108% for 5-MTHF, 7 pg/mL and 97-102% for THF, 30 pg/mL and 97.9-104% for 5-FTHF, 30 pg/mL and 95-107 for 10-FFA, 5 ng/mL and 97-102% for FA and 5 ng/mL and 98-103% for 10-MFA. Repeatability showed a coefficient of variation below 3.9% for all the vitamins. The proposed methodology was shown to be efficient when applied to different certified reference materials, namely pig's liver (BCR487), powdered milk (BCR421) and a vegetable mixture (BCR485)

Determinação de folatos em espinafre - avaliação da influência do tipo de cultivo, época de colheita e cozimento Folate determination in spinach. Influence of cultivation, harvest and cooking methods

O objetivo desse trabalho foi e avaliar o teor das diferentes formas da vitamina, em espinafres produzidos por diferentes tipo de cultivo (orgânico e tradicional), distintas épocas de colheita e após cozimento em água. Para tanto utilizou-se a técnica de cromatografia líquida de alta eficiência. Espinafres cultivados de forma tradicional e orgânica não apresentaram diferença significativa nos teores de folatos, assim como também não se observou diferença significativa entre valores obtidos em diferentes períodos do ano. Os níveis de folatos medidos como 5-metilTHF e 5-formilTHF, variaram de 226 a 527 μg/100g e 4.6 to 10 μg/100g, respectivamente. O cozimento em água resultou em perdas de aproximadamente 74% para o 5- metilTHF e 56% para o 5-formilTHF. Com base na determinação da concentração de folatos na água de cozimento, pode-se afirmar que as perdas se deram, principalmente, devido ao processo de lixiviação.The aim of this work was to determine vitamin contents in spinach produced by different cultivation type (organic and traditional), harvesting period and after cooking in water. The determination was carried out by High Performance Liquid Chromatography. There was no significant difference in folate contents between spinach cultivated by traditional and organic method and there was also no significant difference between the values obtained at different periods of the year. Folate levels determined as 5-methylTHF and 5-formylTHF varied from 226 to 527 μg/100g and 4.6 to 10 μg/100g, respectively. Cooking in water resulted in approximately 74% of losses of 5-methylTHF and 56% of 5-formylTHF. The mainly losses occurred by leaching

Iron in fortified biscuits: a simple method for its quantification, bioaccessibility study and physicochemical quality

Iron deficiency is one of the most important nutritional problems in the world. The aims of this study were to determine the total concentration of iron in order to evaluate its bioaccessibility in biscuits produced with fortified flour, check the importance of its contribution to the iron intake and monitor physicochemical parameters such as moisture, acidity and peroxide value (PV) during 150 days of storage. The simple and cheap method for iron determination was validated and proved to be adequate. Forty one samples of biscuits including salt water, cream cracker, cornstarch, and buttery biscuits were analyzed and their iron content were 5.3–7.8; 5.0–8.6; 2.5–6.8; and 3.7–5.7 mg/100 g, respectively. The in vitro assay results varied from 1.2 to 4.3 mg/100 g and from 0.2 to 2.1 mg/100 g to solubility and dialysis, respectively. There was significant difference in total, soluble and dialyzed iron content among the biscuit types analyzed. The intake of a biscuit portion can contribute from 5 to 32.5% of the recommended daily intake of iron, depending on the type of biscuit consumed. Lipid content varied from 9.8 to 18.0% for the biscuit types analyzed. In the end of storage time moisture levels increased 1.5% for the majority of samples, besides it was observed that most biscuits showed an increase (around 50%) of titratable acidity after 150 days of storage. The highest PV was 27.8 meq/kg of oil fat for salt and water biscuit (in 90 days of storage), 23.3 meq/kg of oil for cream cracker (in 120 days of storage), 22.6 meq/kg of oil for cornstarch (in 120 days of storage) and 14.1 meq/kg of oil for buttery biscuit (in 60 days of storage), indicating lipid oxidation. Samples with the highest iron and moisture content also presented the highest peroxide value, indicating oxidation. The consumption of biscuits plays an important role in providing the daily requirement of iron intake. However, it is necessary to improve the stability and to provide the desired delivery of nutrients without causing damage to the quality of food and health of the consumers773385391CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP134935/2010-12009/50730-