50 results on '"Oliveira, Maria Beatriz Prior Pinto"'
Search Results
2. Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum
- Author
-
Miranda, Andrea Lobo, Costa, Samantha Serra, Assis, Denilson de Jesus, Andrade, Bianca Bomfim, de Souza, Carolina Oliveira, Oliveira, Maria Beatriz Prior Pinto, Guimarães, Alaíse Gil, and Druzian, Janice Izabel
- Published
- 2018
- Full Text
- View/download PDF
3. Xanthan Gum Production by Xanthomonas campestris pv. campestris IBSBF 1866 and 1867 from Lignocellulosic Agroindustrial Wastes
- Author
-
da Silva, Juliana Albuquerque, Cardoso, Lucas Guimarães, de Jesus Assis, Denilson, Gomes, Gleice Valéria Pacheco, Oliveira, Maria Beatriz Prior Pinto, de Souza, Carolina Oliveira, and Druzian, Janice Izabel
- Published
- 2018
- Full Text
- View/download PDF
4. Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications
- Author
-
Rodrigues, Raquel, primary, Oliveira, Maria Beatriz Prior Pinto, additional, and Alves, Rita Carneiro, additional
- Published
- 2023
- Full Text
- View/download PDF
5. Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics
- Author
-
Erhardt, Magnolia Martins, primary, Oliveira, Wemerson de Castro, additional, Fröder, Hans, additional, Marques, Pedro Henrique, additional, Oliveira, Maria Beatriz Prior Pinto, additional, and Richards, Neila Silvia Pereira dos Santos, additional
- Published
- 2023
- Full Text
- View/download PDF
6. Application of Anthocyanin-Rich Extracts Obtained from Fruit Bioresidues as Natural Colorant In Sequilho-Type Biscuits
- Author
-
Albuquerque, Bianca, primary, Finimundy, Tiane C., additional, Corrêa, Rúbia C. G., additional, Oliveira, Maria Beatriz Prior Pinto, additional, and Barros, Lilian, additional
- Published
- 2023
- Full Text
- View/download PDF
7. Antimicrobial multi-component lipid-based nanoemulsion of Eucalyptus globulus and Mentha piperita as natural preservative.
- Author
-
Fathi, Faezeh, Ebrahimi, Samad N., Salehi, Peyman, Safari, Atefeh, Shahsavari, Zeinab, Hadian, Javad, Matos, Luís Carlos, Alves, Rita C., and Oliveira, Maria Beatriz Prior Pinto
- Subjects
EUCALYPTUS globulus ,ESCHERICHIA coli ,LIGHT transmission ,SALMONELLA enteritidis ,CASTOR oil ,ANTIMICROBIAL polymers - Abstract
Natural preservatives were predominantly developed to eliminate the use of synthetic preservatives for food and agriculture industries. Multi-component nanoemulsions (MCN) with significant antibacterial activity should be proper candidates as natural preservatives. This research aimed to formulate a multi-component phospholipid-based nanoemulsion (PNE) with prolonged shelf-life loaded with a mixture of Eucalyptus globulus and Mentha piperita essential oils (EOs). The effects of different chemical and mechanical conditions (ultrasonication) on the stability of MCN were evaluated. The emulsions were monitored from day 1 to 730, and stable formulae were investigated for around two years. The Zeta potential confirmed the anionic surface charge. Dynamic light scattering and transmission light scattering revealed a droplet size ranging between 93.40 and 100.00 nm. A homogeneous formula was stable for more than 730 days. Ultrasonication treatment and 1% v/v of food-grade castor oil as co-emulsifier were critical in fabricating stable formulae. Minimum inhibitory concentration (MIC) values of 31, 8, and 63 µg/ml were observed against Escherichia coli, Staphylococcus aureus and Salmonella enteritidis, respectively. The results showed a significant reduction in MIC values of 32-, 250-, 15-fold against E. coli, S. aureus and S. enteritidis, respectively, compared to an original mixture of essential oils. The mass transfer followed a case-I transfer (Fick law diffusion) evaluated by Koresmeyer-Peppas kinetic model (R
2 = 0.88). In conclusion, MCN could be a promising candidate for natural preservatives to be used in the food, agriculture and cosmetic industries. [ABSTRACT FROM AUTHOR]- Published
- 2023
- Full Text
- View/download PDF
8. Current advances in phytoremediation and biochemical composition of Arthrospira ( Spirulina ) grown in aquaculture wastewater
- Author
-
Cardoso, Lucas Guimarães, primary, Lemos, Paulo Vitor França, additional, de Souza, Carolina Oliveira, additional, Oliveira, Maria Beatriz Prior Pinto, additional, and Chinalia, Fabio Alexandre, additional
- Published
- 2022
- Full Text
- View/download PDF
9. Simple laccase-based biosensor for formetanate hydrochloride quantification in fruits
- Author
-
Ribeiro, Francisco Wirley Paulino, Barroso, Maria Fátima, Morais, Simone, Viswanathan, Subramanian, de Lima-Neto, Pedro, Correia, Adriana N., Oliveira, Maria Beatriz Prior Pinto, and Delerue-Matos, Cristina
- Published
- 2014
- Full Text
- View/download PDF
10. List of Contributors
- Author
-
Agrafioti, Evita, primary, Akratos, Christos S., additional, Ballesteros, Mercedes, additional, Bernal, Pilar, additional, Castro, Eulogio, additional, Clemente, Rafael, additional, Doula, Maria K., additional, El-Abbassi, Abdelilah, additional, Esposto, Sonia, additional, Fokaides, Paris A., additional, Galanakis, Charis M., additional, Gigliotti, Giovanni, additional, Hafidi, Abdellatif, additional, Inglezakis, Vassilis J., additional, Kiai, Hajar, additional, Komnitsas, Konstantinos, additional, Kotsiou, Kali, additional, Lamprou, George K., additional, Manzanares, Paloma, additional, Moreno-Ortego, Jose Luis, additional, Nasini, Luigi, additional, Negro, María José, additional, Novelli, Enrico, additional, Nunes, Maria Antónia da Mota, additional, Oliveira, Maria Beatriz Prior Pinto, additional, Pardo, Tania, additional, Proietti, Primo, additional, Regni, Luca, additional, Rodrigues, Francisca, additional, Ruiz, Encarnación, additional, Sarris, Apostolos, additional, Sayadi, Sami, additional, Servili, Maurizio, additional, Souilem, Safa, additional, Taticchi, Agnese, additional, Tekerlekopoulou, Athanasia G., additional, Tinivella, Federico, additional, Vasiliadou, Ioanna A., additional, Vayenas, Dimitrios V., additional, Veneziani, Gianluca, additional, Vlysidis, Anestis, additional, and Vlyssides, Apostolos G., additional
- Published
- 2017
- Full Text
- View/download PDF
11. Applications of recovered bioactive compounds in cosmetics and health care products
- Author
-
Rodrigues, Francisca, primary, Nunes, Maria Antónia da Mota, additional, and Oliveira, Maria Beatriz Prior Pinto, additional
- Published
- 2017
- Full Text
- View/download PDF
12. Analysis of polycyclic aromatic hydrocarbons in fish: Optimisation and validation of microwave-assisted extraction
- Author
-
Ramalhosa, Maria João, Paíga, Paula, Morais, Simone, Sousa, Ana M.M., Gonçalves, Maria P., Delerue-Matos, Cristina, and Oliveira, Maria Beatriz Prior Pinto
- Published
- 2012
- Full Text
- View/download PDF
13. Lipid content of frozen fish: Comparison of different extraction methods and variability during freezing storage
- Author
-
Ramalhosa, Maria João, Paíga, Paula, Morais, Simone, Rui Alves, M., Delerue-Matos, Cristina, and Oliveira, Maria Beatriz Prior Pinto
- Published
- 2012
- Full Text
- View/download PDF
14. Luminosity and Chemical Stress Improve the Production of Biomass and Biomolecules from Chlorella Vulgaris Cultivated in Produced Water
- Author
-
de Jesus Silva, Jamila Sueira, primary, Silva, Danilo Alves, additional, Oliveira, Maria Beatriz Prior Pinto, additional, Nascimento, Renata Quartieri, additional, França Lemos, Paulo Vitor, additional, Lombardi, Ana Teresa, additional, de Almeida, Paulo Fernando, additional, de Souza, Carolina Oliveira, additional, and Guimarães Cardoso, Lucas, additional
- Published
- 2022
- Full Text
- View/download PDF
15. Antimicrobial multi-component lipid-based nanoemulsion of Eucalyptus globulus and Mentha piperita as natural preservative
- Author
-
Fathi, Faezeh, primary, Ebrahimi, Samad N., additional, Salehi, Peyman, additional, Safari, Atefeh, additional, Shahsavari, Zeinab, additional, Hadian, Javad, additional, Matos, Luís Carlos, additional, Alves, Rita C., additional, and Oliveira, Maria Beatriz Prior Pinto, additional
- Published
- 2021
- Full Text
- View/download PDF
16. Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
- Author
-
Nunes, Maria Antónia, primary, Palmeira, Josman Dantas, additional, Melo, Diana, additional, Machado, Susana, additional, Lobo, Joana Correia, additional, Costa, Anabela Sílvia Guedes, additional, Alves, Rita Carneiro, additional, Ferreira, Helena, additional, and Oliveira, Maria Beatriz Prior Pinto, additional
- Published
- 2021
- Full Text
- View/download PDF
17. Combined effects of matrix and gene marker on the real-time PCR detection of wheat
- Author
-
Martín-Fernández, Begoña, Costa, Joana, Oliveira, Maria Beatriz Prior Pinto, López-Ruiz, Beatriz, and Mafra, Isabel
- Published
- 2016
- Full Text
- View/download PDF
18. Electroanalysis of urinary l-dopa using tyrosinase immobilized on gold nanoelectrode ensembles
- Author
-
Pinho, Ana, Viswanathan, Subramanian, Ribeiro, Susana, Oliveira, Maria Beatriz Prior Pinto, and Delerue-Matos, Cristina
- Published
- 2012
- Full Text
- View/download PDF
19. From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds.
- Author
-
Soares, Thiago Freitas, Alves, Rita Carneiro, and Oliveira, Maria Beatriz Prior Pinto
- Abstract
Olive oil production and consumption has been increasing due to its organoleptic properties and health benefits. Consequently, waste generation also raised leading to environmental concerns. Nevertheless, this waste contains high amounts of bioactive compounds with potential to be extracted, recovered, and applied, following circular economy policies. New extractive technologies, especially green ones, are important for the success of this venture. This review focuses on the olive oil production chain, from the tree to olive oil and the respective waste/by-products, presenting and discussing emergent and green methodologies to recover and give new life to bioactive compounds that are usually discarded. Oleuropein, hydroxytyrosol, and other related compounds are molecules with important biological activities. They can be recovered in high concentrations through such technologies and used successfully in different industries to meet the sustainability and circular economy principles of the chain. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
20. Valorization of crude glycerol based on biological processes for accumulation of lipophilic compounds
- Author
-
de Jesus Assis, Denilson, primary, Santos, Joana, additional, de Jesus, Cristiane Santos, additional, de Souza, Carolina Oliveira, additional, Costa, Samantha Serra, additional, Miranda, Andréa Lobo, additional, da Silva, Jaff Ribeiro, additional, Oliveira, Maria Beatriz Prior Pinto, additional, and Druzian, Janice Izabel, additional
- Published
- 2019
- Full Text
- View/download PDF
21. Nutraceutical Potential of New Alfalfa (Medicago sativa) Ingredients for Beverage Preparations
- Author
-
Soto-Zarazúa, Maria Guadalupe, primary, Bah, Moustapha, additional, Costa, Anabela Silvia Gomes, additional, Rodrigues, Francisca, additional, Pimentel, Filipa Botelho, additional, Rojas-Molina, Isela, additional, Rojas, Alejandra, additional, and Oliveira, Maria Beatriz Prior Pinto, additional
- Published
- 2017
- Full Text
- View/download PDF
22. Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer
- Author
-
Albuquerque, Tânia Gonçalves, primary, Silva, Mafalda Alexandra, additional, Oliveira, Maria Beatriz Prior Pinto, additional, and Costa, Helena Soares, additional
- Published
- 2017
- Full Text
- View/download PDF
23. Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada
- Author
-
Santos, Joana Silva and Oliveira, Maria Beatriz Prior Pinto
- Subjects
Alimentos minimamente processados ,Refrigeration ,Refrigeração ,Modified atmosphere package ,Minimally processed food ,Embalagem em atmosfera modificada - Abstract
Os alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo. Fresh, minimally processed foods packaged under modified atmospheres are attractive to consumers searching for fresh healthy products that are also easy to transport and prepare. The atmosphere inside the package is a blend of gases optimized for each type of food, such that the quality characteristics are preserved for longer. However, due to the perishable nature of minimally processed fresh foods, maintenance at refrigeration temperatures is essential during processing, storage, distribution and commercialization. This paper discusses the state of art of minimally processed fresh foods (fruit and vegetables, meat and fish) packaged under modified atmosphere, with a detailed description of the latest developments in this field.
- Published
- 2012
24. Quantification of trace elements (iron and zinc) in meals for patients with Phenylketonuria
- Author
-
Pimentel, Filipa, Alves, Rita C., Oliva-Teles, M.T., Torres, Duarte, Almeida, Manuela F., Delerue-Matos, C., Oliveira, Maria Beatriz Prior Pinto, and Faculdade de Ciências da Nutrição e Alimentação
- Subjects
Química [Ciências exactas e naturais] ,Nutritional sciences, Health sciences, Food chemistry, Analytical chemestry, Chemical sciences ,Chemical sciences [Natural sciences] ,Ciência da nutrição, Ciências da Saúde, Química alimentar, Química analitica, Química - Abstract
[resumo] [abstract]
- Published
- 2012
25. Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada
- Author
-
Santos, Joana Silva, primary and Oliveira, Maria Beatriz Prior Pinto, additional
- Published
- 2012
- Full Text
- View/download PDF
26. Polycyclic aromatic hydrocarbon levels in three pelagic fish species from Atlantic Ocean: Inter-specific and inter-season comparisons and assessment of potential public health risks
- Author
-
Ramalhosa, Maria João, primary, Paíga, Paula, additional, Morais, Simone, additional, Ramos, Sandra, additional, Delerue-Matos, Cristina, additional, and Oliveira, Maria Beatriz Prior Pinto, additional
- Published
- 2012
- Full Text
- View/download PDF
27. Estudo de qualidade de lípidos alimentares : Toxicidade e avaliação dos teores de isómeros 'trans' dos ácidos gordos insaturados
- Author
-
Oliveira, Maria Beatriz Prior Pinto
- Abstract
Dissertação de Doutoramento em Farmácia apresentada à Faculdade de Farmácia da Universidade do Porto
- Published
- 1994
28. Supercritical CO 2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods.
- Author
-
Difonzo, Graziana, Aresta, Antonella, Cotugno, Pietro, Ragni, Roberta, Squeo, Giacomo, Summo, Carmine, Massari, Federica, Pasqualone, Antonella, Faccia, Michele, Zambonin, Carlo, Caponio, Francesco, Oliveira, Maria Beatriz Prior Pinto, and Alves, Rita Carneiro
- Subjects
OLIVE oil ,PLANT polyphenols ,CARBON dioxide ,SUPERCRITICAL carbon dioxide ,OLIVE ,SUPERCRITICAL fluid extraction ,MANUFACTURING processes - Abstract
Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO
2 ) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]- Published
- 2021
- Full Text
- View/download PDF
29. Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins.
- Author
-
Mokrejš, Pavel, Gál, Robert, Pavlačková, Jana, Janáčová, Dagmar, and Oliveira, Maria Beatriz Prior Pinto
- Subjects
GELATIN ,WASTE products ,WASTE management ,FACTORIAL experiment designs ,MEAT ,VISCOSITY - Abstract
In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
30. Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna".
- Author
-
Silva, Gabriela Viana da, Machado, Bruna Aparecida Souza, Oliveira, Walkia Polliana de, Silva, Camilla Fernanda Godinho da, Quadros, Cedenir Pereira de, Druzian, Janice Izabel, Ferreira, Ederlan de Souza, Umsza-Guez, Marcelo Andrés, Oliveira, Maria Beatriz Prior Pinto, and Alves, Rita Carneiro
- Subjects
BIOACTIVE compounds ,OXIDANT status ,GRAPES ,ANTHOCYANINS ,PHENOLS ,PROCYANIDINS - Abstract
The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC
50 ) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2 SO4 ) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used. [ABSTRACT FROM AUTHOR]- Published
- 2020
- Full Text
- View/download PDF
31. Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage.
- Author
-
Di Lena, Gabriella, Ondrejíčková, Petra, Pulgar, Josè Sanchez del, Cyprichová, Veronika, Ježovič, Tomáš, Lucarini, Massimo, Lombardi Boccia, Ginevra, Ferrari Nicoli, Stefano, Gabrielli, Paolo, Aguzzi, Altero, Casini, Irene, Caproni, Roberto, Oliveira, Maria Beatriz Prior Pinto, and Alves, Rita Carneiro
- Subjects
CORN oil ,ETHANOL as fuel ,FREE fatty acids ,CORN ,RIVERS ,CORN stover - Abstract
First-generation biofuel biorefineries may be a starting point for the development of new value chains, as their by-products and side streams retain nutrients and valuable molecules that may be recovered and valorized for high-value applications. This study provides a chemical characterization of post-fermentation corn oil and thin stillage, side streams of dry-grind corn bioethanol production, in view of their valorization. An overall long-term study was conducted on the two co-products collected over 1 year from a bioethanol plant. Water content, acid value, sedimentation, mineral composition, and fatty acid profiles were analyzed on post-fermentation corn oil. Results highlighted that its acid value was high (19.72–24.29 mg KOH/g), indicating high levels of free fatty acids, but stable over the year due to standardized operating conditions. The fatty acid profile was that typical of corn oil, with a prevalence of linoleic (54–59% of total fatty acids) over oleic (23–27%) and palmitic (12–17%) acids. Macronutrients, fatty acid, and mineral profiles were investigated in thin stillage. Results revealed the acidic pH (4.05–4.68) and high dilution (90–93% water) of this side stream. The dry mass was composed of fats (19–30%), proteins (8.8–12.8%), ash (8.7–9.5%), and fiber (7.3–9.8%). The concomitant presence of a variegate complex of molecules of nutritional interest in corn bioethanol co-products, with several potential high-value market applications, make the perspective of their recovery a promising strategy to create new cross-sector interconnections according to circular economy principles. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
- View/download PDF
32. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product.
- Author
-
Pop, Anamaria, Păucean, Adriana, Socaci, Sonia Ancuța, Alexa, Ersilia, Man, Simona Maria, Mureșan, Vlad, Chiş, Maria Simona, Salanță, Liana, Popescu, Iuliana, Berbecea, Adina, Muste, Sevastiţa, Oliveira, Maria Beatriz Prior Pinto, and Alves, Rita Carneiro
- Subjects
WASTE products ,UNSATURATED fatty acids ,ESTERS ,DIETARY fiber ,OXIDANT status ,FATTY acid methyl esters - Abstract
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oilcake powder increased the fiber, total phenolic content, and antioxidant capacity. Hedonic scores of the macaron samples made with different percentage of walnut oilcake decreased to additions of over 10%. Moreover, this result is emphasized by Pearson's correlation parameters indicating as optimal addition for modified macarons, percentages up to 10% of walnut oilcake. This approach could reduce the costs related to the acquisition of the ingredients due to the oilcake price which is 3% of the almonds flour price. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
- View/download PDF
33. Bioactives from Agri-Food Wastes: Present Insights and Future Challenges.
- Author
-
Ben-Othman, Sana, Jõudu, Ivi, Bhat, Rajeev, Oliveira, Maria Beatriz Prior Pinto, and Alves, Rita Carneiro
- Subjects
WASTE products ,SHELLFISH ,BIOACTIVE compounds ,FRUIT ,POLLUTION ,VEGETABLES ,MARINE algae - Abstract
Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
- View/download PDF
34. Chicken Heads as a Promising By-Product for Preparation of Food Gelatins.
- Author
-
Gál, Robert, Mokrejš, Pavel, Mrázek, Petr, Pavlačková, Jana, Janáčová, Dagmar, Orsavová, Jana, Oliveira, Maria Beatriz Prior Pinto, and Alves, Rita Carneiro
- Subjects
GELATIN ,WASTE products ,COOKING ,PROTEOLYTIC enzymes ,POULTRY industry ,MELTING points - Abstract
Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
- View/download PDF
35. Valor nutricional de leguminosas: comparação de sementes in natura, secas e germinadas
- Author
-
Araújo, Cátia Filipa Gonçalves de, Oliveira, Maria Beatriz Prior Pinto, and Rodrigues, Maria da Graça Soveral
- Subjects
Ciências da Saúde ,Teses de mestrado - 2017 ,Germinação ,Sustentabilidade ,Composição nutricional ,Semente ,Leguminosa - Abstract
Tese de mestrado, Controlo de Qualidade e Toxicologia dos Alimentos, Universidade de Lisboa, Faculdade de Farmácia, 2017 Submitted by Repositório FFUL (repositorio@ff.ul.pt) on 2018-07-19T13:23:37Z No. of bitstreams: 1 TM_Catia_Araujo.pdf: 1886203 bytes, checksum: 6b4a992e993acb69ed0926147675dc54 (MD5) Made available in DSpace on 2018-07-19T13:24:09Z (GMT). No. of bitstreams: 1 TM_Catia_Araujo.pdf: 1886203 bytes, checksum: 6b4a992e993acb69ed0926147675dc54 (MD5) Previous issue date: 2017-11-15
- Published
- 2017
36. Avaliação do balanço metabólico de ácidos graxos, gordura e cálcio em lactentes alimentados com diferentes fórmulas infantis: um ensaio clínico randomizado, duplo-cego, crossover
- Author
-
Souza, Carolina Oliveira de, Ribeiro Júnior, Hugo da Costa, Druzian, Janice Izabel, Oliveira, Maria Beatriz Prior Pinto, Ribeiro, Tereza Cristina Medrado, Valois, Sandra Santos, Mattos, Ângela Peixoto de, and Ferreira, Ederlan de Souza
- Subjects
óleo de palmiste ,Medicina ,lactentes ,oleína de palma ,balanço metabólico ,absorção de nutrientes - Abstract
Submitted by Pos-Graduação Medicina e Saúde (ppgms@ufba.br) on 2017-09-08T12:34:19Z No. of bitstreams: 1 CAROLINA OLIVEIRA DE SOUZA.pdf: 3905327 bytes, checksum: 8189ab43611d3891ce02743b1a89a42b (MD5) Approved for entry into archive by Edvaldo Souza (edvaldosouza@ufba.br) on 2017-10-02T16:54:20Z (GMT) No. of bitstreams: 1 CAROLINA OLIVEIRA DE SOUZA.pdf: 3905327 bytes, checksum: 8189ab43611d3891ce02743b1a89a42b (MD5) Made available in DSpace on 2017-10-02T16:54:20Z (GMT). No. of bitstreams: 1 CAROLINA OLIVEIRA DE SOUZA.pdf: 3905327 bytes, checksum: 8189ab43611d3891ce02743b1a89a42b (MD5) RESUMO A oleína de palma é usada como fonte de ácido palmítico (C16:0) em fórmulas infantis (FI) para reproduzir o perfil de ácidos graxos (AG) do leite humano. Este estudo, inédito no Brasil, buscou avaliar comparativamente os efeitos de FI comercialmente disponíveis contendo diferentes composições de gorduras, uma com oleína de palma e outra sem oleína, sobre o balanço metabólico de ácidos graxos, gordura e cálcio em crianças a termo saudáveis. Trata-se de um ensaio clínico randomizado, duplo-cego, do tipo crossover, realizado com 33 lactentes (68 – 159 ± 3 dias de vida) de ambos os sexos, randomizados para alimentação com as fórmulas em estudo por 14 dias (período de tolerância), seguido por um período de balanço metabólico de 4 dias em 17 indivíduos do sexo masculino. A fórmula PALM continha oleína de palma (44%), óleo de palmiste (21,7%), e o óleo de canola (18,5%), enquanto a fórmula NoPALM continha outras fontes de gordura. A absorção de gordura (%) foi maior para alimentação NoPALM (96,55%) do que PALM (95,50%), p = 0,023. As porcentagens de absorção de C16:0, não diferiram significativamente entre os grupos (p>0,05), mas este ácido foi excretado em concentrações mais elevadas (p0,05). As porcentagens de absorção de AG essenciais e totais foram semelhantes para ambas as fórmulas, mas AG poli-insaturados de cadeia longa foram melhor absorvidos a partir da fórmula NoPALM. Lactentes alimentados com FI contendo oleína de palma apresentaram menores retenções de gordura e de cálcio, demonstrando que diferenças na composição de gordura em FI podem influenciar a absorção de nutrientes. Palavras-chaves: oleína de palma, óleo de palmiste, balanço metabólico, absorção de nutrientes, lactentes. ABSTRACT Palm olein is used in infant formula fat blends in order to match the fatty acid profile of human milk. While the effects on fatty acid balance have been evaluated, their use in combination with palm kernel oil and supplementation with docosahexaenoic acid and arachidonic acid has not been similarly assessed in infants. This study, unprecedented in Brazil, evaluated the effects of infant formulas containing different fat compositions on the balance of fat, fatty acids, and calcium. In this randomized, crossover, double-blinded study, 33 healthy term infants (68 – 159 ± 3 days of age at enrollment) were fed two formulas for 14 days in a tolerance period, followed by a 4-day metabolic balance period in 17 of the male subjects. The study compared two commercially available milk-based powdered formulas in Brazil; the PALM formula contained palm olein (44%), kernel palm oil (21.7%), and canola oil (18.5%) as the predominant fats, whereas the NoPALM formula contained other fat sources. Fat absorption (%) was greater in the NoPALM than in the PALM-fed infants (96.55% and 95.50%, respectively; p = 0.023). The absorption percentage of palmitic acid (C16:0) did not differ significantly between formulas (p > 0.05), but this acid was excreted at significantly higher concentrations in the PALM (29.42 mg/kg/day) than in the NoPALM (12.28 mg/kg/day) formula groups. DHA and ARA absorptions were also higher in NoPALM-fed infants. Calcium absorption was higher in NoPALM-fed infants (58.00%) compared to those fed PALM (40.90%), but the difference was not significant (p = 0.104) when calcium intake was used as a covariate. However, calcium retention was higher in NoPALM-fed infants compared to that in PALM-fed infants with or without calcium intake as a covariate. Adverse events did not differ between groups (p > 0.05). The absorption of essential fatty acids was similar for both formulas; however, long-chain polyunsaturated fatty acids were better absorbed from the NoPALM formula. Fat absorption and calcium retention were lower in term infants fed the PALM-based formula. Keywords: Palm olein, kernel palm oil, metabolic balance, absorption of nutrients, infants.
- Published
- 2016
37. Caraterização química de folhas e atividade antioxidante de extratos de Laurus sp
- Author
-
Pereira, Lucena Coelho, Couto, Lígia Maria Ribeiro Pires Salgueiro Silva, and Oliveira, Maria Beatriz Prior Pinto
- Subjects
Atividade antioxidante ,Compostos fenólicos ,Lousã ,Compostos bioaticos ,Laurus novocanariensis Rivas Mart ,Compostos voláteis ,Laurus nobilis L ,Laurus azorica (Seub) Franco - Abstract
Dissertação de Mestrado em Segurança Alimentar apresentada à Faculdade de Farmácia da Universidade de Coimbra
- Published
- 2014
38. Caracterização química de amorphophallus paeoniifolius (Dennst.) Nicholson : efeito do tratamento térmico (cozedura) e da liofilização na composição em compostos bioativos de extratos
- Author
-
Machado, Lorena Cunha, Oliveira, Maria Beatriz Prior Pinto, and Castilho, Maria da Conceição Gonçalves Barreto de Oliveira
- Subjects
Fitoterapia ,Amorphophallus, química - Abstract
Dissertação de mestrado em Segurança Alimentar, apresentada à Faculdade de Farmácia da Universidade de Coimbra Neste trabalho, determinou-se a composição nutricional e química do inhame pé de elefante (Amorphophallus paeoniifolius (Dennst.) Nicholson) fresco, cozido e liofilizado. A determinação da composição nutricional incluiu a avaliação da humidade, proteínas, lípidos e cinzas. Foi ainda determinado o teor em compostos fenólicos totais, flavonoides e taninos totais por métodos espetrofotométricos, a partir de diferentes extratos obtidos com diferentes solventes (água, etanol e uma mistura hidroalcoólica). Para a determinação da atividade antioxidante foram usados dois métodos distintos: atividade bloqueadora de radicais livres de 1,1-difenil-2-picril-hidrazilo (DPPH•) e poder antioxidante através da redução do ião férrico (FRAP). Relativamente ao perfil nutricional, os resultados mostraram que a amostra liofilizada apresentou maior teor de proteínas, enquanto a amostra cozida apresentou maior teor de gordura. O inhame liofilizado apresenta valores superiores em fenólicos totais, taninos e flavonoides (exceto no extrato hidroalcoólico). Quanto à atividade antioxidante, o inhame liofilizado apresentou uma maior atividade antioxidante, exceto no extrato etanólico que apresentou uma menor atividade antioxidante. Este estudo contribuiu para o conhecimento do valor nutricional deste tubérculo utilizado na gastronomia Timorense, especialmente em situações de maior carência de alimentos. A sua produção poderá ser uma alternativa economicamente viável, poderá ter um grande potencial na indústria alimentar em vários países, inclusive no Brasil, devido às suas características nutricionais, composição em compostos bioativos e atividade antioxidante. Pode ainda ser valorizada pela sua conotação a efeitos fisiológicos e a tratamentos em medicina tradicional. Independentemente do tratamento dado à amostra, o inhame é uma fonte natural rica em compostos bioativos, com elevada atividade antioxidante. In this work the nutritional and chemical composition of Elephant foot Yam (Amorphophallus paeoniifolius) were evaluated fresh, boiled and lyophilized. The evaluation of the nutritional composition included the determination of water, proteins, fat, and ash. Total phenolic compounds, flavonoids and tannins were also evaluated by spectrophotometric methods from extracts obtained with different solvents (water, ethanol, and a mixture of water/ethanol). For the determination of antioxidant activity two different methods were applied: blocking activity of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH •) and the antioxidant power by reducing the ferric iron (FRAP). In what concerns to the nutritional profile, the results showed that the freeze dried sample had a higher protein content, while the boiled one a higher content in fat. The lyophilized yam shows the highest values in total phenolics, tannins and flavonoids (except in hydro-alcoholic extract). For antioxidant activity by DPPH and FRAP, lyophilized sample showed higher antioxidant activity, except the ethanolic extract that showed a lower antioxidant activity. This study contributes to the knowledge of the nutritional value of this tuber used in Timor gastronomy, especially in food shortage periods. Its production can be a viable alternative with a great potential in the food industry of several countries, due to its nutritional characteristics, composition of bioactive compounds and antioxidant activity. This product can also be valorized by its physiological effects and uses in traditional medicine. Regardless of the treatment of the sample, the yam is a rich natural source of bioactive compounds with high antioxidant activity.
- Published
- 2014
39. Vegetais pré-cozinhados embalados em atmosfera modificada : caso de estudo aplicado às cantinas do IPVC
- Author
-
Rocha, Susana Andreia Alves da, Alves, Rui, and Oliveira, Maria Beatriz Prior Pinto
- Abstract
Mestrado em Empreendedorismo e Inovação na Indústria Alimentar na Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo Os vegetais pré-cozinhados, como a couve repolho (Brassica oleracea L.) e o feijão verde (Phaseolus vulgaris L.), são procurados pelos consumidores por serem um complemento fundamental numa alimentação saudável e equilibrada. É reconhecido que constituem uma importante fonte de micronutrientes e de uma grande variedade de compostos bioactivos com actividade antioxidante. O tempo de vida de produtos tão perecíveis como os vegetais pré-cozinhados é limitado na presença de uma atmosfera normal, devido ao efeito do oxigénio atmosférico que contribui para o crescimento de microrganismos aeróbios. O oxigénio também pode contribuir para o desenvolvimento de reacções químicas enzimáticas e não enzimáticas que conduzem à deterioração. Estes factores, tanto em conjunto como individualmente, produzem alterações nos produtos a nível de odor, sabor, cor e textura, causando uma degradação global do produto. É neste contexto que surge o processo de embalagem em atmosfera modificada (MAP), tendo como objectivo essencial proteger os alimentos destes efeitos adversos. Neste trabalho avaliou-se o comportamento do embalamento de vegetais pré-cozinhados em atmosfera modificada, durante 20 dias de armazenamento. Inicialmente, foi realizado um estudo preliminar onde foram testadas três atmosferas com diferentes percentagens de oxigénio e dióxido de carbono (0%O2/40%CO2; 2,5%O2/40%CO2 e 2,5%O2/60%CO2), usando azoto para completar. A atmosfera com a composição 0%O2/40%CO2 apresentou os melhores resultados, tendo como base o controlo sensorial e físico-químico realizado, e foi a escolhida para o estudo final. Os vegetais pré-cozinhados foram embalados com uma razão aproximada de volume gás/produto de 3:1 e armazenados durante 20 dias a 5±1ºC. A qualidade foi monitorizada através de um parâmetro de qualidade microbiológico (número de microrganismos a 30ºC), parâmetros físico-químicos (pH, humidade, cor e actividade antioxidante) e avaliação sensorial (análise quantitativa discriminativa e consumidores). Foram observadas alterações físico-químicas e sensoriais, o que influenciou a sua aceitação pelos consumidores. Verificou-se uma diminuição gradual da actividade antioxidante e alteração da cor inicial das amostras, sendo mais acentuada nas amostras de feijão verde do que na da couve. Os resultados microbiológicos, embora meramente indicativos, apontam para um tempo de vida útil destes produtos de 18 a 20 dias. Precooked vegetables such as cabbage (Brassica oleracea L.) and green beans (Phaseolus vulgaris L.) consumption increased due to consumers demand for healthy food as a vital complement to a balanced diet. It is largely recognized that they are an important source of micronutrients and a wide variety of bioactive compounds which have antioxidant activity. The shelflife of perishable products such as precooked vegetables is limited in the presence of a normal atmosphere, due to the effect of atmospheric oxygen which contributes to the growth of aerobic microrganisms. It is also true that this oxygen may contribute to enzymatic and non-enzimatic chemical reactions that lead to deteoration. These factors, both or individually, produce changes in the products at the level of odor, flavor, color and texture, leading to an overall deterioration of the product. In this context, the process of modified atmosphere packaging (MAP), aims to protect foods from these deleterious effects. In this study the effectiveness of precooked vegetables packed under a modified atmosphere was evaluated over a 20 days storage period. Initially, a preliminary study was carried out with where three atmospheres varying the levels of oxygen and carbon dioxide (0% O2 / 40% CO2; 2,5% O2 / 40% CO2 and 2,5% O2/60% CO2) with nitrogen to complete. The composition of packaging atmosphere with 0% O2 and 40% CO2 showed better results, as it was shown by sensory and physicochemical parameters.Therefore this gas combination was used for the final study. The precooked vegetables were packaged with an approximate ratio of gas volume/ product volume of 3:1 and stored over 20 days at 5±1ºC. The parameters used to monitor quality evolution during storage were a microbiological determination (total microganisms count at 30ºC) as an indicator of the microbilogical growth, physical-chemical determinations (pH, moisture, color and antioxidant activity) and sensory evaluation (quantitative descriptive analyses and consumers analysis). Observed changes in physicochemical and organoleptic properties influenced their acceptance by consumers. There was a gradual reduction in antioxidant activity and changes in total colour difference from the original samples to the last storage day sample, being more pronounced in samples of green beans than in cabbage. These parameters and microbiological results, although only indicative, suggest that is possible to increase lifetime of these products from 18 to 20 days.
- Published
- 2011
40. Centesimal composition, tocols and phytosterol from the seed of the five species from Pernambuco, Brazil
- Author
-
PINHO, Roberta Sampaio, Silva, Suzene Izídio da, Oliveira, Maria Beatriz Prior Pinto, Salatino, Antonio, Andrade, Laise de Holanda Cavalcanti, Nascimento, Marcia Silva do, Oliveira, Antonio Fernando Morais de, and Porto, Ana Lúcia Figueiredo
- Subjects
Fitosterois ,Tocois ,Euphorbiaceae ,Lecythidaceae ,Composição química ,Phytosterols ,Chemical characterization ,Tocols ,Malpighiaceae ,BOTANICA [CIENCIAS BIOLOGICAS] - Abstract
Submitted by (edna.saturno@ufrpe.br) on 2016-07-06T12:42:49Z No. of bitstreams: 1 Roberta Sampaio Pinho.pdf: 647786 bytes, checksum: a4fda9dae9a1d51de667152cc4094bc6 (MD5) Made available in DSpace on 2016-07-06T12:42:49Z (GMT). No. of bitstreams: 1 Roberta Sampaio Pinho.pdf: 647786 bytes, checksum: a4fda9dae9a1d51de667152cc4094bc6 (MD5) Previous issue date: 2010-02-05 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES This work carried out the chemical characterization, tocols and phytosterol contents from the seed oil of the species Barnebya harleyi and Diplopterys pubipetala(Malpighiaceae), Croton adamantinus (Euphorbiaceae), Couroupita guianensis (Lecythidaceae) and Hippocratea volubilis (Celastraceae) which are found in Brazil. The centesimal composition of the seeds was carried out in accordance with the AOAC (2000) and the carbohydrate content + alimentary fiber was estimated by the difference of the other components, using the following equation: CC=100% - (% humidity + % proteins + % lipids + % ash). To make the analysis of the tocols and phytosterols, the seed oils were extracted through the Soxhlet apparatus using n-hexane as solvent. The tocols were analyzed by with HPLC (High Performance Liquid Chromatography) and the components identified by compararison of the retention times and UV spectrum with HPLC patterns (α-, β-, γ- e δ- tocopherol and α-, β-, γ- e δ-tocotrienol). The sterol composition was evaluated by GC-FID according to the method of the NP EN ISO 12228 (1999). Patterns used identification was acquired of Sigma including cholestanol, cholesterol, campesterol, stigmasterol, β-sitosterol, β-sitostanol and betulin. The protein contents ranged from 9,6g/100 g H. volubilis to 30,5 g/100 g in D. pubipetala. The carbohydrate contents ranged from 14,6 g/100 g in Barnebya harleyi to 33,8 g/100 g in Croton adamantinus. The ash contents ranged from 7,78g/100 g in C. guianensis to 2,13 g/100 g in H. volubilis. The oil contents obtained from the seeds ranged from 35,5 g/100 g in C. guianensis to 49,9 g/100 g in H. volubilis. The total contents of tocols ranged from 25,1 mg/100 g in C. guianensis to 72,7 mg/100 g in B. harleyi. α-Tocopherol, γ-tocopherol and γ-tocotrienol were detected in all the oils from the species analyzed while δ-tocotrienol was detected only in the oil from B. harleyi. D. pubipetala was the species with the highest amount of α–tocopherol (23 mg/100 g oil). C. adamantinus presented the highest quantity of γ-tocopherol (63,3 mg/100 g). Among the tocotrienols, γ-tocotrienol reached the highest value (5,0 mg/100 g oil) in B. harleyi, the only species analyzed containing tocols in the oil. The total contents of phytosterols in the oil ranged from 79,81 mg/100 g in C. guianensis to 91,57 mg/100 g in the oil from C. adamantinus. Cholesterol was detected in small amounts in all analyzed species, ranging from 0,26 mg/100 g in C. guianensis to 0,90 mg/100 g in D.pubipetala. β-Sitosterol, campesterol, and 7-stigmastanol were the most representative phytosterols in the five investigated species. Two non identified peaks after Δ7- avenasterol (TR-24,440 and TR-24,680) in the chromatogram of the oil of C. guianensis corresponded to 57mg/100 g of the sterol fraction. In addition to these compounds, the clerosterol and campestanol were found in all the samples in small quantities and Δ7- avenasterol, with exception of C. guianensis. β-sitosterol was the phytosterol with the highest contents, particularly in C. adamantinus, B. harleyi and H. volubilis, with, respectively, 71,85, 70,40, and 62,64 mg/100 g. Δ7-estigmastanol was the second most abundant phytosterol in H. volubilis, D. pubipetala and B. harleyi, with, respectively, 12,26, 12,22 and 7,13mg/100 g. The results of this work, though exclusive for some species, are complementary, aiming to provide information on vitamin E, phytosterols and centesimal composition of the oil of some species with promising perspectives of economical benefits in Brazilian Northeast. Neste trabalho foi feita a caracterização química das sementes, o conteúdo de tocois e fitosterois a partir do óleo de sementes das espécies Barnebya harleyi e Diplopterys pubipetala (Malpighiaceae), Croton adamantinus(Euphorbiaceae), Couroupita guianensis (Lecythidaceae) e Hippocratea volubilis (Celastraceae), ocorrentes no Brasil, com o objetivo de fornecer informações que possam subsidiar o aproveitamento econômico dessas espécies. A composição centesimal das sementes foi realizada de acordo com AOAC (2000) e o teor de carboidratos + fibras alimentares foi calculado pela diferença dos outros componentes, utilizando a seguinte equação: Conteúdo de carboidratos + fibras alimentares = 100% - (%umidade + % proteína + % lipídios + % cinzas). Para fazer a análise dos tocois (tocoferois e tocotrienois) e dos fitosterois, os óleos das sementes foram extraídos através de um aparelho de Soxhlet com n-hexano como solvente. Os tocois foram analisados em HPLC (High Performance Liquid Chromatography) e os componentes foram identificados por comparação dos tempos de retenção e espectro UV com padrões adquiridos da Sigma (α-, β, γ- e δ-tocoferol e α-, β-, γ- e δ-tocotrienol). A composição dos esterois foi avaliada por CG-FID de acordo com o método da Norma NP EN ISO 12228 (1999). Padrões de identificação utilizado foi adquirido da Sigma incluindo colestanol, colesterol, campesterol, estigmasterol, β-sitosterol, β-sitoestanol e betulina. Os teores de proteína variaram de 9,6 g/100 g em H. volubilis a 30,5 g/100 g em D. pubipetala. O conteúdo de carboidratos variou de 14,6 g/100 g em B. harleyi a 33,8 g/100 g em C. adamantinus. O conteúdo de cinzas variou de 7,78 g/100 g em C. guianensis a 2,13 g/100 g em H. volubilis. O conteúdo de óleo obtido das sementes variou de 35,5 g/100 g em C. guianensis a 49,9 g/100 g em H. volubilis. O conteúdo total de tocois variou de 25,1 mg/100 g em C. guianensis a 72,7 mg/100 g em B. harleyi. α Tocoferol, γ-tocoferol e γ-tocotrienol foram detectados em todos os óleos das espécies analisadas, enquanto δ tocotrienol foi detectado somente no óleo de B. harleyi. D. pubipetala foi a espécie com teor mais elevado de α-tocoferol (23 mg/100 g de óleo). C. adamantinus apresentou o maior teor de γ-tocoferol (63,3 mg/100 g). Entre os tocotrienois, γ-tocotrienol atingiu o teor mais elevado (5,0 mg/100 g de óleo) em B. harleyi, a única espécie analisada contendo todos os tocois. O conteúdo total de fitosterois no óleo variou de 79,81 mg/100 g em C. guianensis a 91,57 mg/100 g no óleo de C adamantinus. O colesterol foi detectado em pequenas quantidades em todas as espécies analisadas, variando de 0,26 mg/100 g em C. guianensis a 0,90 mg/100 g em D. pubipetala. β-Sitosterol, campesterol e 7-estigmastanol foram os mais representativos nas cinco espécies estudadas. Dois picos correspondentes a substâncias desconhecidas eluíram no cromatograma do óleo de C. guianensis após 7-avenasterol (TR-24, 440 e TR-24, 680 min.) e a soma dos dois atingiu 57mg/100 g da fração dos esterois. Além destes compostos, o clerosterol e campestanol foram encontrados em todas as amostras em pequenas quantidades e 7-avenasterol, com exceção em C. guianensis. β-Sitosterol foi o fitosterol com o maior teor, particularmente em C. adamantinus, B. harleyi e H. volubilis, com, respectivamente, 71,85, 70,40 e 62,64 mg/100 g. 7-Estigmastanol foi o segundo mais abundante fitosterol em H. volubilis, D. pubipetala e B. harleyi, com, respectivamente, 12,26, 12,22 e 7,13 mg/100 g. Os resultados deste trabalho são complementares e fornecem informações sobre vitamina E e fitosterois dos óleos e composição centesimal de sementes de algumas espécies com perspectivas de aproveitamento econômico no Nordeste Brasileiro.
- Published
- 2010
41. Propriedades antioxidantes de bebidas e chás preparados a partir de diferentes formulações
- Author
-
Morais, Ana Luísa Fernandes, Oliveira, Maria Beatriz Prior Pinto, and Ferreira, Isabel Cristina Fernandes Rodrigues
- Subjects
Porto - Abstract
Mestrado em Controlo de Qualidade MSc in Quality Control Existe uma grande variedade de chás que alegam benefícios para a saúde devido às suas propriedades antioxidantes, particularmente o chá verde, preto e vermelho. No presente trabalho, estudou-se a atividade antioxidante e o teor em antioxidantes dos chás mencionados, utilizando diferentes formulações (saquetas, folhas, raízes, granulados, pós, líquidos) e diferentes formas de preparação (infusão, solubilização ou uso direto). A atividade antioxidante foi avaliada através da capacidade captadora de radicais 2,2-difenil-1-picril-hidrazilo (DPPH), poder redutor, inibição da descoloração do β-caroteno e inibição da peroxidação lipídica por inibição da formação de substâncias reactivas do ácido tiobarbitúrico (TBARS). Os compostos antioxidantes determinados foram os fenóis totais e o ácido ascórbico. Para avaliar e comparar a atividade antioxidante dos diferentes chás, determinaram-se valores de DF50 (fator de diluição responsável por 50% da atividade antioxidante). A análise discriminante linear (LDA) foi utilizada para categorizar as diferentes formulações de chás, de acordo com a sua capacidade antioxidante e o seu teor em compostos antioxidantes. Os dados confirmaram e validaram as propriedades indicados nos rótulos, relativamente ao potencial antioxidante. Das bebidas à base de plantas estudadas, o chá verde foi a que apresentou maior teor em compostos bioativos. Apresenta, no entanto, diferentes propriedades de acordo com a formulação utilizada. Tendo em conta os baixos valores de DF50 obtidos, alguns métodos de preparação sugeridos devem ser redefinidos para evitar eventuais efeitos pró-oxidantes. Assim, este trabalho pode ser útil na definição da melhor formulação de chás, tendo em vista os benefícios para a saúde destas bebidas tão largamente consumidas. There is a large variety of teas that claims health benefits due to their antioxidant properties, particularly green, black and red teas. In the present work, the antioxidant activity and antioxidants contents of the mentioned teas were studied using different formulations (bags, leaves, roots, granulates, powders, liquids) and different preparation methods (infusion, solubilisation or directly used). Antioxidant activity was evaluated by 2,2-diphenyl-1-pycrilhydrazil (DPPH) radical scavenging capacity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation though thiobarbituric acid reactive substances (TBARS) assay. The determined antioxidant compounds were phenolics and ascorbic acid. The DF50 (dilution factor responsible for 50% of antioxidant activity) values were calculated in order to evaluate and compare the antioxidant efficiency of the different teas. Linear discriminant analysis (LDA) was used to categorize different tea formulations according with their antioxidant capacity, as well as their antioxidant compounds contents. Data confirmed and validated the antioxidant benefits indicated in labels. Green tea was the most active herbal beverage, but with different behaviours according to the formulation used. Nevertheless, in view of the DF50 values, some suggested preparation methods should be redefined to prevent eventual pro-oxidant effects. Hence, this work might be useful in the definition of the best tea formulation, considering the health benefits of these highly consumed beverages.
- Published
- 2010
42. Determinação de ácido glutâmico em alimentos por técnicas voltamétricas
- Author
-
Martins, Cláudia Maria Soares de Oliveira, Oliveira, Maria Beatriz Prior Pinto, and Sales, Maria Goreti Ferreira
- Subjects
Aditivos alimentares ,Dissertações de mestrado ,Água e alimentos - Published
- 2007
43. Azeites Dop : avaliação dos carotenóides maioritários (β-caroteno e luteína)
- Author
-
Maia, Lúcia Maria Jerónimo, Oliveira, Maria Beatriz Prior Pinto, and Vicente, Susana Isabel Pereira Casal
- Subjects
Dissertações de mestrado ,Azeite ,Carotenóides - Published
- 2006
44. Controlo de qualidade de óleos de fritura em restauração colectiva : validação do plano HACCP
- Author
-
Mendes, Sónia Marta da Costa, Oliveira, Maria Beatriz Prior Pinto, and Casal, Susana
- Subjects
Dissertações de mestrado ,Água e alimentos ,Óleos alimentares ,Controlo de qualidade - Published
- 2006
45. Contribuição para a caracterização química das folhas e sementes de aveleira (Corylus avellana L.) e de nogueira (Juglans regia L.)
- Author
-
Amaral, Joana Andrêa Soares, Seabra, Rosa Maria, and Oliveira, Maria Beatriz Prior Pinto
- Subjects
Nutrição e química dos alimentos ,Folhas e sementes de nogueira ,Folhas e sementes de aveleira ,Dissertações de doutoramento - Published
- 2005
46. Hidrocarbonetos aromáticos policíclicos em óleos vegetais
- Author
-
Teixeira, Vitor Hugo da Costa Gomes Moreira, Oliveira, Maria Beatriz Prior Pinto, and Vicente, Susana Isabel Pereira Casal
- Subjects
Contaminação ,Hidrocarbonetos aromáticos policíclicos ,Dissertações de mestrado ,Água e alimentos ,Óleos vegetais - Published
- 2002
47. Evolução do teor de aminas biogénicas ao longo do fabrico e armazenamento de 2 formulações de enchidos secos curados : correlação com parâmetros de estabilidade e indicadores de proteólise
- Author
-
Judas, Inês Catarina da Silva Miguel, Oliveira, Maria Beatriz Prior Pinto, and Ferreira, Margarida Alice
- Subjects
Dissertações de mestrado ,Água e alimentos ,Enchidos secos curados ,Aminas biogénicas - Published
- 2000
48. Doseamento simultâneo de aldeídos furânicos (5-HMF e Furfural), ácido 5-0-cafeoilquínico e cafeína em café verde e torrado : ensaios de termodegradação do 5-HMF
- Author
-
Gomes, Paula Cristina Amaro Chambel, Oliveira, Maria Beatriz Prior Pinto, Ferreira, Margarida Alice, and Andrade, Paula Cristina Branquinho de
- Subjects
Café verde ,Cafeína ,Dissertações de mestrado ,Água e alimentos ,Café torrado ,Furfural ,Ácido clorogénico ,5-HMF - Published
- 1997
49. Silver Nanocomposite Biosynthesis: Antibacterial Activity against Multidrug-Resistant Strains of Pseudomonas aeruginosa and Acinetobacter baumannii.
- Author
-
Silva Santos K, Barbosa AM, Pereira da Costa L, Pinheiro MS, Oliveira MB, and Ferreira Padilha F
- Abstract
Bacterial resistance is an emerging public health issue that is disseminated worldwide. Silver nanocomposite can be an alternative strategy to avoid Gram-positive and Gram-negative bacteria growth, including multidrug-resistant strains. In the present study a silver nanocomposite was synthesized, using a new green chemistry process, by the addition of silver nitrate (1.10
-3 mol·L-1 ) into a fermentative medium of Xanthomonas spp. to produce a xanthan gum polymer. Transmission electron microscopy (TEM) was used to evaluate the shape and size of the silver nanoparticles obtained. The silver ions in the nanocomposite were quantified by flame atomic absorption spectrometry (FAAS). The antibacterial activity of the nanomaterial against Escherichia coli (ATCC 22652), Enterococcus faecalis (ATCC 29282), Pseudomonas aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) was carried out using 500 mg of silver nanocomposite. Pseudomonas aeruginosa and Acinetobacter baumannii multidrug-resistant strains, isolated from hospitalized patients were also included in the study. The biosynthesized silver nanocomposite showed spherical nanoparticles with sizes smaller than 10 nm; 1 g of nanocomposite contained 49.24 µg of silver. Multidrug-resistant strains of Pseudomonas aeruginosa and Acinetobacter baumannii , and the other Gram-positive and Gram-negative bacteria tested, were sensitive to the silver nanocomposite (10-12.9 mm of inhibition zone). The biosynthesized silver nanocomposite seems to be a promising antibacterial agent for different applications, namely biomedical devices or topical wound coatings.- Published
- 2016
- Full Text
- View/download PDF
50. Analysis of polycyclic aromatic hydrocarbons in fish: evaluation of a quick, easy, cheap, effective, rugged, and safe extraction method.
- Author
-
Ramalhosa MJ, Paíga P, Morais S, Delerue-Matos C, and Oliveira MB
- Subjects
- Animals, Bivalvia chemistry, Chromatography, Liquid instrumentation, Chromatography, Liquid methods, Female, Food Contamination analysis, Humans, Male, Reproducibility of Results, Sensitivity and Specificity, Fishes, Pesticide Residues analysis, Polycyclic Aromatic Hydrocarbons analysis
- Abstract
QuEChERS method was evaluated for extraction of 16 PAHs from fish samples. For a selective measurement of the compounds, extracts were analysed by LC with fluorescence detection. The overall analytical procedure was validated by systematic recovery experiments at three levels and by using the standard reference material SRM 2977 (mussel tissue). The targeted contaminants, except naphthalene and acenaphthene, were successfully extracted from SRM 2977 with recoveries ranging from 63.5-110.0% with variation coefficients not exceeding 8%. The optimum QuEChERS conditions were the following: 5 g of homogenised fish sample, 10 mL of ACN, agitation performed by vortex during 3 min. Quantification limits ranging from 0.12-1.90 ng/g wet weight (0.30-4.70 microg/L) were obtained. The optimized methodology was applied to assess the safety concerning PAHs contents of horse mackerel (Trachurus trachurus), chub mackerel (Scomber japonicus), sardine (Sardina pilchardus) and farmed seabass (Dicentrarchus labrax). Although benzo(a)pyrene, the marker used for evaluating the carcinogenic risk of PAHs in food, was not detected in the analysed samples (89 individuals corresponding to 27 homogenized samples), the overall mean concentration ranged from 2.52 +/- 1.20 ng/g in horse mackerel to 14.6 +/- 2.8 ng/g in farmed seabass. Significant differences were found between the mean PAHs concentrations of the four groups.
- Published
- 2009
- Full Text
- View/download PDF
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.