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Article
Publication date: 31 October 2018

Adrielle Borges de Almeida, Anna Karoline Carmo Silva, Ariadne Ribeiro Lodete, Mariana Buranelo Egea, Mayra Conceição Peixoto Martins Lima and Fabiano Guimarães Silva

The purpose of this study was to evaluate six different fruits from the Cerrado as to their chemical and bioactive properties.

Abstract

Purpose

The purpose of this study was to evaluate six different fruits from the Cerrado as to their chemical and bioactive properties.

Design/methodology/approach

Six different fruits from the Cerrado (araticum, baru, jatoba-do-cerrado, lobeira, macauba and pequi) were characterized regarding moisture, ash, lipids, proteins, carbohydrates, carotenoids, chlorophyll, ascorbic acid, flavonoids, phenolic compounds and their antioxidant activities.

Findings

The highest flavonoid content, which was found in araticum pulp, was significantly different from the ones of other fruit pulps. The carotenoid content of pequi pulp was 12-fold the one of lobeira pulp. The vitamin C content of baru pulp was five-fold the Reference Daily Intake (RDI). In relation to the antioxidant activity, araticum (5.7 µM/g) and jatoba (5.2 µM/g) pulps exhibited the highest values (p < 0.01). Both baru and araticum pulps were capable of capturing the radical with mean percentage of discoloration of 68.7 and 67.4%, respectively (p < 0.01).

Originality/value

Native fruits of the Cerrado have been poorly described in the literature, even though they are highly consumed in the region. Publicizing their nutritional characteristics can increase the commercial value of these fruits, which have been traditionally devalued. In addition, knowledge of new sources of nutrients contributes to their use by pharmaceutical and food industries.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 September 2020

Tainara Leal de Sousa, Jessyca Pinheiro da Silva, Ariadne Ribeiro Lodete, Daniele Silva Lima, Abner Alves Mesquita, Adrielle Borges de Almeida, Geovana Rocha Placido and Mariana Buranelo Egea

This study aims to analyze the levels of vitamin C, phenolic compounds and antioxidants in baby food. Providing nutritious food to the infants is essential for their…

Abstract

Purpose

This study aims to analyze the levels of vitamin C, phenolic compounds and antioxidants in baby food. Providing nutritious food to the infants is essential for their growth and development. Baby foods are foods prepared from any suitable nutritive material and intended for feeding children after six months of age. The search for foods that meet the nutritional needs of children and that also promote aspects of health has increased on the part of parents.

Design/methodology/approach

A total of 17 different types of baby foods (2 brands) were purchased and the vitamin C content, total phenolic compounds (TPC) and antioxidant activity were determined. The authors also assessed the adequacy of labeling in accordance with regulatory parameters. Data was submitted to analysis of variance, and the means were compared by the Tukey test at 5% probability. Principal component analysis was performed to evaluate the results (phenolic compounds, vitamin C and antioxidant activity) from the multidimensional point of view.

Findings

In general, the labeling of baby foods proved to be within the legislation, but with confusing information for the consumer. BF7-AAPO (apple pulp and juice, papaya and orange juice), BF-BAO (banana, apple juice and oatmeal) and BF-AA (apple pulp and juice) showed the highest vitamin C content (20–28 mg/100 g; p < 0.001). BF-A (apple), BF-B (banana) and BF-AA showed the highest TPC (7–8.2 mg/100 g; p < 0.001). BF-CP (cassava-parsley), BF-PCBCP (potato, carrot, beef and cassava-parsley) and BF-PCBB (potato, carrot, beef and broccoli) showed the highest antioxidant activity (44–48%; p < 0.001). High value of TPC was related to high value of antioxidant activity in baby foods. In conclusion, vitamin C content in the baby foods was different from those reported on the labels and there was a direct relationship between the content of TPC and the antioxidant capability.

Originality/value

The objective of this work was to evaluate bioactive compounds and antioxidant activity in baby foods. So far, few papers have reported on the subject as the authors seek to know about essential nutrients. However, this knowledge is important because these compounds can decrease and/or prevent inflammatory processes in the body.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 September 2019

Adrielle Borges de Almeida, Thayanara Mayara de Lima, Nathalia Horrana Santos, Railany Vieira Santana, Silvelly Carvalho dos Santos and Mariana Buranelo Egea

The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus.

Abstract

Purpose

The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus.

Design/methodology/approach

The SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (105, 106 and 107 spores for mL) and temperature (16, 24 and 32 °C). Color of the CB and fermented CB (FCB) was evaluated by spectrophotometer, and this result was used to choose one treatment. The proximal composition (moisture, lipid, ash and protein content), pH value, total phenolic content, antioxidant capacity and functional properties of CB and FCB were analyzed. The carbohydrate content and caloric value were calculated for CB and FCB.

Findings

The color results showed that during asexual reproduction, there was inhibition of the pigment production by M. purpureus. There was an increase in the amount of lipids and a decrease in carbohydrates in SSF, thus elucidating the primary metabolism of M. purpureus. CB and FCB showed no statistical difference in either the emulsifying activity or water solubility.

Originality/value

SSF is an alternative for the use of unvalued agroindustrial waste, and by utilizing this process with CB, a new ingredient with red color can be produced with important nutritional value.

Details

Nutrition & Food Science , vol. 50 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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