Influência da cultivar nas características físico-quimicas, sensoriais e biológicas de azeitonas verdes descaroçadas

As azeitonas verdes descaroçadas, “Alcaparras”, são um tipo de azeitona de mesa produzido de forma tradicional e muito apreciadas na região de Trás-os-Montes. De maneira geral, na sua produção o factor cultivar não tem sido tido em conta. Neste sentido, com o presente trabalho pretendeu-se avaliar a influência da cultivar nas características físico-químicas, sensoriais e biológicas deste tipo de azeitonas. Para tal, procedeu-se à preparação de diferentes lotes de “alcaparras” à escala laboratorial, com azeitonas das cultivares mais representativas da região, nomeadamente Cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana e Verdeal Transmontana, e avaliou-se a sua composição físico-química (humidade, gordura total, proteína total, cinzas e hidratos de carbono+fibras), valor energético, avaliação sensorial e quantificação de alguns componentes: ácidos gordos (GC/FID), tocoferóis (HPLC/FD), compostos voláteis (HS-SPME e GC/IT-MS) e compostos fenólicos (HPLC/DAD). Por último foi avaliada a actividade antioxidante das azeitonas de diferentes cultivares através dos métodos do efeito bloqueador dos radicais de DPPH e do Poder Redutor. As “alcaparras” são maioritariamente constituídas por água (> 70%) e gordura (entre 12,5 e 20,1%). O valor energético variou entre as 154 e 212 kcal por 100g, com o menor valor registado em azeitonas produzidas com a Cv.Madural e maior na Cv. Verdeal Transmontana, sendo este valor influenciado principalmente pelo teor em gordura. O perfil em ácidos gordos é maioritariamente constituído por ácidos gordos monoinsaturados, sendo o ácido oleico o mais abundante (≥ 66,9%). A Cv. Negrinha de Freixo possui maior teor em tocoferóis (6,0 mg/kg), sendo o α-tocoferol o isómero mais abundante em todas as cultivares. O perfil em compostos voláteis das “alcaparras” é maioritariamente composto por aldeídos (> 74%) e, em menor quantidade, por álcoois, ésteres, cetonas, derivados de norisoprenóides, terpenos, sesquiterpenos e alcenos, num total de 42 compostos identificados. Foram identificados doze compostos fenólicos, sendo o hidroxitirosol o mais abundante e tendo a Cv. Cobrançosa reportado maior teor em compostos fenólicos totais (165,76 mg/kg). As azeitonas produzidas com as Cvs. Cobrançosa e Santulhana apresentaram maior actividade antioxidante (EC50 de 1,38 e 1,40 mg/ml para o poder redutor e 0,48 e 0,46 mg/ml para o DPPH). O teor em ácidos gordos, a composição em compostos voláteis e em compostos fenólicos, bem como a xi actividade antioxidante permitiram diferenciar as diferentes cultivares através de análises de componente principais e análises discriminantes lineares. Sensorialmente, as azeitonas mais apreciadas pelos consumidores foram as produzidas com as Cvs. Verdeal Transmontana e Negrinha de Freixo com uma apreciação global de 6,7 e 5,9 respectivamente (escala de 1 a 9). A Cv. Verdeal Transmontana mostra assim uma grande apetência para a produção de azeitonas verdes descaroçadas uma vez que, para além da preferência por parte dos consumidores, paralelamente ao elevado teor em ácidos gordos monoinsaturados (especialmente oleico) que as caracteriza na generalidade, apresenta também um elevado teor em fenóis e é, entre as cultivares estudadas, uma das que possui maior poder antioxidante. Contudo, é de realçar que a genuinidade e tipicidade deste produto tradicional estará provavelmente relacionada com a mistura de azeitonas de diferentes cultivares, contribuindo cada uma para as características únicas deste produto.Green stoned table olives, “Alcaparras”, are a kind of table olives produced by a traditional method and are highly appreciated in Trás-os-Montes region. In a general way, in their production the effect of the olive cultivar is not considered. In this sense, with the present work was intended to evaluate the influence of cultivar in the physic-chemical, sensory and biological characteristics of this kind of table olives. For such approach, at laboratory scale, different lots of “alcaparras” were prepared using the most representative olive cultivars from the region, namely, Cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana. Their physic-chemical composition (moisture, total fat, total protein, ash, carbohydrates+fiber), energetic value, sensory evaluation and the quantification of some compounds, like fatty acids composition (GC/FID), tocopherols (HPLC/FD), volatile compounds (HS-SPME and GC/IT-MS), and phenolic compounds (HPLC/DAD) were determined. The antioxidant activity of the olives from different cultivars was determined as well through the methods of scavenging effect of the free radicals of DPPH and reducing power. “Alcaparras” table olives are mainly constituted by water (> 70%) and fat (between 12.5 and 20.1%). The energetic value vary from 154 and 212 kcal per 100 grams, reporting Cv. Madural the lowest value and Cv. Verdeal Transmontana the highest one, being this value influenced mainly by fat amount. The fatty acids profile is mainly composed by monounsaturated fatty acids, being oleic acid the most abundant (≥ 66,9%). Cv. Negrinha de Freixo has higher amounts of tocopherols (6.0 mg/kg), being α-tocopherol the most abundant isomer. The volatile compounds profile of “alcaparras” table olives is mainly composed by aldehydes (> 74%) and in minor amounts by alcohols, esters, ketones, norisoprenoids derivates, terpenic compounds, sesquiterpenes and alkenes, in a total of 42 compounds identified. Twelve phenolic compounds were identified, being hydroxytyrosol the most abundant, and Cv. Cobrançosa reported higher amounts of phenolic compounds (165.76 mg/kg). Table olives produced from Cv. Cobrançosa and Santulhana showed higher antioxidant activity (EC50 of 1.38 and 1.40 mg/ml for reducing power, and 0.48 and 0.46 mg/ml for DPPH method). The fatty acids profile, the composition in volatile and phenolic compounds, as well as the antioxidant activity allowed the differentiation of the several olive cultivars through principal component analysis and linear discriminant analysis. xiii In the sensory evaluation, the olives most appreciated by the consumers were produced from Cvs. Verdeal Transmontana and Negrinha de Freixo, with a global appreciation of 6.7 and 5.9 respectively (scale from 1 to 9). The Cv. Verdeal Transmontana showed higher aptitude for the production of stoned green table olives, besides being preferred by the consumers, this cultivar reported high content of monounsaturated fatty acids (especially oleic acid) which generally characterize them, also presents high content of phenolic compounds and among the olive cultivars studied is one that present higher antioxidant power. However, is noteworthy that the genuineness and typicality of this traditional product is probably related with the blend of olives from different cultivars, contributing each one with unique characteristics to the product

O papel dos estudantes na afirmação da FDULP

Intervenção do estudante Ricardo Malheiro, em representação da Associação de Estudantes, no âmbito da comemoração do Dia da FDULP, a 18 de outubro de 201

How Agronomic Factors Affects Olive Oil Composition And Quality

Olive oil is one of the most popular vegetable oils worldwide but several factors might affect its quality and composition, from the tree to the spoon. Olive oil quality and composition is mainly influenced by olive fruit characteristics, and therefore all aspects that influence their development have a crucial effect on olive products. Those factors include the selection of olive cultivar, its cultivation, degree of crop intensification and production systems, agricultural practices, including irrigation and fertilization, olive pests and diseases management, all these factors clearly defining the composition of olive fruits and the inherent quality and properties of olive products. In the last decades, huge modifications in olive tree cultivation have been observed, related essentially with two great factors: development of olive cultivations in new producing areas and crop intensification in traditional producing areas. Generally, most agronomic factors, including crop density, farming system, irrigation and fertilization, have no substantial effects on fresh olive oil quality parameters and classification. Nevertheless, a considerable incidence of olive pests and diseases can easily take fresh olive oils to the lampante category. In opposition, all agronomic factors seem to influence olive oil composition. Antioxidants are the main affected components, with a crucial effect on olive oil sensorial attributes, bioactive and nutritional properties, as well as its oxidative stability. In present chapter the influence of diverse agronomic factors on olive fruits and olive oils production, composition and quality, is reviewed and discussed, giving special importance to olive farming-systems, fertilization and irrigation, as well as the incidence of olive pests and diseases.info:eu-repo/semantics/publishedVersio

Effect of embodied energy on cost-effectiveness of a prefabricated modular solution on renovation scenarios in social housing in Porto, Portugal

A large-scale energy renovation intervention in existing buildings has been consistently presented as the most significant opportunity to contribute to achieving the European targets for 2030 and 2050. One of the key points for such achievement is the cost-effectiveness of the interventions proposed, which is also closely related to decent housing affordability. Prefabricated modular solutions have been pointed out as a pathway, but there are knowledge gaps regarding both its cost-effectiveness and its environmental performance. Considering a social housing multi-family building in Porto, Portugal, as a case study, this research employs energy simulations, a cost-optimal methodology and a life cycle analysis approach to assess the influence of considering embodied energy and emissions in cost-effectiveness calculations. In general terms, the hierarchical relation between calculated renovation scenarios remain identical, as well as the choice of the cost-optimal combination, which can reduce primary energy needs by 226 kWh/(y.m2). However, embodied carbon emissions and embodied energy of the materials used in the calculations, which are indicative of the sustainability of such interventions, increase the energy and carbon emissions associated to each renovation package by an average of 43 kWh/(y.m2) and 9.3 kgCO2eq/(y.m2), respectively.This research was funded by European Union’s H2020 framework programme for research and innovation project “Development and advanced prefabrication of innovative, multifunctional building envelope elements for MOdular REtrofitting and CONNECTions” under grant agreement no 633477

Integrated sizing and scheduling of wind/PV/diesel/battery isolated systems

In this paper we address the optimal sizing and scheduling of isolated hybrid systems using an optimization framework. The hybrid system features wind and photovoltaic conversion systems, batteries and diesel backup generators to supply electricity demand. A Mixed-Integer Linear Programming formulation is used to model system behavior over a time horizon of one year, considering hourly changes in both the availability of renewable resources and energy demand. The optimal solution is achieved with respect to the minimization of the levelized cost of energy (LCOE) over a lifetime of 20 years. Results for a case study show that the most economical solution features all four postulated subsystems

Microwave Heating: A Time Saving Technology or a Way to Induce Vegetable Oils Oxidation?

Microwave heating features modern lifestyle. The use of this technology enables a significant reduction in the time dedicated to prepare meals and opens new perspectives at the industrial level. In this chapter we report the combined effect of time/applied potency of microwave heating in comparison to conventional electric oven on the quality of vegetable oils. In general, the degradation pattern of vegetable oils under microwave heating was similar to that expected from other conventional heating methods, including oxidation, hydrolysis and polymerization. Nevertheless, microwave heating induced higher degradation extent, as confirmed by the physical and chemical evaluations reported, reducing the nutritional value of lipids. The combination of temperature and energy effects induced by microwaves, which could have strengthened the heating effect might lead to zonal overheating in the oils, a situation that deserves technological improvement. Nevertheless, most of the published studies compared high exposure times and temperatures, unusual on microwave domestic procedures, except for microwave frying. Therefore, the vegetable oils behavior under real cooking practices, power settings, and combined interaction of different ingredients, needs to be further exploit in order to provide concise information from nutritional, technological and health points of view. Based on these prospects and scientific findings the use of microwave is not discouraged, but vegetable oils heating should be reduced to the minimum, in order to reduce the degradation extent of important compounds, as lipossoluble vitamins, essential fatty acids, and phenolics, while reducing the formation of potentially hazard components, the oxidized lipids

Aspetos clínicos da violência doméstica: o papel do médico dentista

A violência doméstica define-se como aquela que ocorre em contexto familiar, seja entre os elementos de uma mesma família, seja entre aqueles que partilham a mesma habitação. Exige uma resposta multidisciplinar no que se refere ao atendimento, ao acompanhamento, à orientação, à reinserção social e à estabilização em situação de crise das vítimas. Isto exige do Médico Dentista não só a sua responsabilidade pelo cuidado da saúde pública, como a sua responsabilidade social perante situações que identifica de abuso e violência. O objetivo deste trabalho consistiu em salientar o contributo do Médico Dentista na deteção, no diagnóstico e na sinalização de situações de violência doméstica, sistematizando os fatores de risco e os indicadores. Para o efeito, foi realizada uma pesquisa bibliográfica, onde se delimitou o intervalo de tempo a artigos, a teses de Mestrado e a outra bibliografia da especialidade publicados entre 2001 e 2015. Após se proceder a uma breve revisão sobre o conceito “violência doméstica” e identificar os seus indicadores clínicos e as lesões nas vítimas, este trabalho concentra-se na dinâmica estabelecida entre a violência doméstica e os aspetos clínicos com interesse na Medicina Dentária, particularmente nos indicadores clínicos da violência sobre crianças, jovens, homens, mulheres e idosos. Foi possível verificar que os Médicos Dentistas desempenham um papel essencial na identificação dos sinais de violência doméstica, uma vez que as principais lesões se localizam na região da cabeça e da face, sendo as escoriações e equimoses as lesões mais frequentes.Domestic violence is defined as the one that occurs in the family context, among the elements of the same family or among those who share the same home, and requires a multidisciplinary response in regard to monitoring, guidance, social reintegration and stabilization of victims in crisis. This requires not only the dentist responsibility for the care of public health as well as his social responsibility in situations that he identifies as abuse and domestic violence. The aim of this study was to highlight the contribution of the dentist in the detection and diagnosis of domestic violence, systematizing the risk factors and indicators. In order to achieve this goal, the research of the literature was based on articles, thesis ond other published between 2001 and 2015. After a brief review of the concept of "domestic violence" and identifying the clinical indicators and injuries on the victims, this work focuses on the dynamics established between domestic violence and the clinical aspects of interest in dentistry, particularly in clinical indicators of violence on children, young men and women and the elderly. It was possible to verify that dentists play an essential role in identifying the signs of domestic violence because the main lesions are located on the head and face with frequent bruises and injuries

Aspetos clínicos da violência doméstica: o papel do médico dentista

A violência doméstica define-se como aquela que ocorre em contexto familiar, seja entre os elementos de uma mesma família, seja entre aqueles que partilham a mesma habitação. Exige uma resposta multidisciplinar no que se refere ao atendimento, ao acompanhamento, à orientação, à reinserção social e à estabilização em situação de crise das vítimas. Isto exige do Médico Dentista não só a sua responsabilidade pelo cuidado da saúde pública, como a sua responsabilidade social perante situações que identifica de abuso e violência. O objetivo deste trabalho consistiu em salientar o contributo do Médico Dentista na deteção, no diagnóstico e na sinalização de situações de violência doméstica, sistematizando os fatores de risco e os indicadores. Para o efeito, foi realizada uma pesquisa bibliográfica, onde se delimitou o intervalo de tempo a artigos, a teses de Mestrado e a outra bibliografia da especialidade publicados entre 2001 e 2015. Após se proceder a uma breve revisão sobre o conceito “violência doméstica” e identificar os seus indicadores clínicos e as lesões nas vítimas, este trabalho concentra-se na dinâmica estabelecida entre a violência doméstica e os aspetos clínicos com interesse na Medicina Dentária, particularmente nos indicadores clínicos da violência sobre crianças, jovens, homens, mulheres e idosos. Foi possível verificar que os Médicos Dentistas desempenham um papel essencial na identificação dos sinais de violência doméstica, uma vez que as principais lesões se localizam na região da cabeça e da face, sendo as escoriações e equimoses as lesões mais frequentes.Domestic violence is defined as the one that occurs in the family context, among the elements of the same family or among those who share the same home, and requires a multidisciplinary response in regard to monitoring, guidance, social reintegration and stabilization of victims in crisis. This requires not only the dentist responsibility for the care of public health as well as his social responsibility in situations that he identifies as abuse and domestic violence. The aim of this study was to highlight the contribution of the dentist in the detection and diagnosis of domestic violence, systematizing the risk factors and indicators. In order to achieve this goal, the research of the literature was based on articles, thesis ond other published between 2001 and 2015. After a brief review of the concept of "domestic violence" and identifying the clinical indicators and injuries on the victims, this work focuses on the dynamics established between domestic violence and the clinical aspects of interest in dentistry, particularly in clinical indicators of violence on children, young men and women and the elderly. It was possible to verify that dentists play an essential role in identifying the signs of domestic violence because the main lesions are located on the head and face with frequent bruises and injuries

Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)

Grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca) under culinary treatment (blanching and boiling at 60, 75 and 90 min) were studied for their color, pigments and volatile fraction changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both varieties, while a yellow-brownish color arose. Significant correlations were established between the loss of green color (monochromatic variable a ∗ ) and the total chlorophylls content. The main volatiles in fresh leaves [(Z)-3-hexenal, (Z)-3-hexen-1-ol, and (Z)-3-hexenyl acetate] were drastically reduced by blanching and suppressed by boiling. Other compounds like pentanal and 6-methyl-5-hepten-2 one arose from blanching and boiling. A boiling time of 60 min is adequate for the culinary process of grapevine leaves, since the product is considered edible and the pigments and volatile changes are not as drastic as observed at 75 and 90 min of boiling.The authors are grateful to PRODER (Programa de Desenvolvimento Rural) for the financial support under the project ‘‘Proteção da videira contra pragas e doenças em modo de produção biológico para obtenção de vinho biológico” (n 47476).info:eu-repo/semantics/publishedVersio

Actividade antioxidante de azeitonas verdes descaroçadas produzidas em Trás-os-Montes: estudo do efeito da cultivar.

A azeitona de mesa e parte integrante da dieta Mediterrânica, sendo considerada uma fonte importante de antioxidantes. Em Trás-os-Montes, no inicio do Outono, são processadas de forma artesanal um tipo de azeitona de mesa denominada "alcaparras". Para 0 seu processamento, os frutos são colhidos verdes, partidos, retirado o caroço e introduzidos em agua, mudada diariamente, durante aproximadamente uma semana ate que possam ser consumidos. De uma maneira geral, o factor cultivar não e tido em conta no processamento, apesar de apresentarem composição química e propriedades tecnológicas distintas. Assim, com o presente trabalho pretendeu-se estudar 0 efeito da cultivar na actividade antioxidante das "alcaparras". Neste sentido, foram processados lotes de azeitonas verdes descaroçadas monovarietais, à escala laboratorial das cultivares Cobrançosa, Madura!, Negrinha de Freixo, Santulhana e Verdeal Transmontana