Navegando por Palavras-chave "Food analysis"

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    Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research
    (Academic Press Inc Elsevier Science, 2018) Braga, Anna Rafaela Cavalcante [UNIFESP]; Murador, Daniella Carisa [UNIFESP]; Mesquita, Leonardo Mendes de Souza [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]
    Anthocyanins are naturally occurring bioactive compounds that are extensively distributed in plant-derived foodstuffs and, consequently, largely consumed by humans. The consumption of foods rich in anthocyanins is related to decreased risks of developing cardiovascular disease and cancer. Despite the beneficial properties of anthocyanins, their effectiveness at preventing or treating a range of diseases depends on their bioavailability. Scientific developments have produced some methods that simulate the digestion process, facilitating an improvement in our knowledge of anthocyanin bioavailability. Recently, new in vivo and in vitro models simulating digestion have been described, which contribute to a better understanding of anthocyanin bioavailability, but each bioassay has inherent advantages and limitations. This critical review comprehensively summarizes the existing knowledge about the main methods applied to assess the bioavailability of anthocyanins, their related challenges and future research trends.
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    Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.)
    (Academic Press Inc Elsevier Science, 2018) Oliveira, Aline Pereira de [UNIFESP]; Mateo, Bianca dos Santos Oliveira [UNIFESP]; Fioroto, Alexandre Minami; Oliveira, Pedro Vitoriano de; Naozuka, Juliana [UNIFESP]
    The chemical composition of beans (Phaseolus vulgaris L.) provides several health benefits to humans. However, cooking beans before consumption is necessary to reduce the effect of certain toxic and anti-nutritional substances and to increase protein digestibility. However, heat treatment of beans may alter the chemical composition and nutrient bioaccessibility. In this study, the effect of cooking on elemental bioaccessibility in seven varieties of Phaseolus beans (common, black, fradinho, rajado, bolinha, jalo, and rosinha) were evaluated. In vitro gastrointestinal digestion of raw and cooked beans was performed to evaluate the bioaccessibility of calcium, copper, iron, sulfur, and zinc, combined with elemental determination using inductively coupled plasma optical emission spectrometry. The gastrointestinal digestion of raw and cooked grains showed that the cooking decreased the percentage of soluble iron in the fradinho (29%), rajado (27%), bolinha (20%), and rosinha (7%) varieties. The percentages of elemental bioaccessibility for raw or cooked black beans showed that sulfur (93%, raw and cooked) and copper (88% for raw and 89% for cooked) were the most bioaccessible essential elements
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    Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity
    (Academic Press Inc Elsevier Science, 2018) Braga, Anna Rafaela Cavalcante [UNIFESP]; Mesquita, Leonardo Mendes de Souza [UNIFESP]; Martins, Paula Larangeira Garcia [UNIFESP]; Habu, Sascha [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]
    Bacteria possessing an enzymatic system able to metabolize anthocyanins may play a major role in the production of compounds with different bioavailability and biological activity. In this study, Lactobacillus and Bifidobacterium strains were screened for the enzymatic activities of alpha-galactosidase, beta-galactosidase and beta-glucosidase. These strains were also screened for their ability to convert the anthocyanins from jussara. The nine evaluated strains produced at least two of the three enzymes
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    Tabelas de composição química de alimentos: análise comparativa com resultados laboratoriais
    (Faculdade de Saúde Pública da Universidade de São Paulo, 2003-04-01) Ribeiro, Pérola [UNIFESP]; Morais, Tania Beninga de [UNIFESP]; Colugnati, Fernando Antonio Basile [UNIFESP]; Sigulem, Dirce Maria [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    OBJECTIVE: To evaluate the agreement between macronutrients and food energy values analyzed in laboratory and data of food composition tables and software available in Brazil. METHODS: Eleven types of food were analyzed totaling 701 samples. Student's t-test was performed consisting of the comparison between the mean values obtained in laboratory and the unique constant value of each table or software at 5% confidence level. RESULTS: It was noted that depending on the type of food, nutrient and table or software selected for comparison, there were significant statistically differences between laboratory and tables and software data. Concerning the studied types of food it was observed a trend of overestimating protein and carbohydrate content in two tables while carbohydrate content was overestimated in a third table. One of the software programs showed overestimated lipid content and, consequently, the total energetic values while a second software program underestimated all nutrients when compared to laboratory results. CONCLUSIONS: The results showed it is essential to create a Brazilian food composition table from laboratory data to assure more accurate data.