Camila Jordão Candido

Oxidative stability of sesame and flaxseed oils and their effects on morphometric and biochemical parameters in an animal model.

BACKGROUND Sesame and flaxseed oils, which are rich in essential n-6 and n-3 polyunsaturated fatty acids, are widely consumed. We have determined the optical behavior with respect to the quality and identity of cold-pressed sesame and flaxseed oils. The effects of these oils and their combinations on metabolic parameters in animal models were also measured. RESULTS Flaxseed oil emitted carotenoid fluorescence (500-650 nm), although it was more unstable than sesame oil, which had a larger induction period by the Rancimat method. The greater stability of sesame may be a result of the lower quantity of linolenic fatty acids. These oils were added to the feed of 56 rats, whereas animal fat was used for the control group. The sesame oil, flaxseed oil and sesame + flaxseed oils groups showed a significantly reduced adiposity index and blood glucose compared to the control group, whereas total cholesterol, high-density lipoprotein and triglycerides were lower in flaxseed oil and sesame + flaxseed oils (P < 0.05). Sesame + flaxseed oils had reduced levels of low-density lipoprotein and non-high-density lipoprotein (P < 0.05), indicating an anti-atherogenic effect in this group. CONCLUSION Sesame oil was more stable than flaxseed oil. In an animal model, the diets with polyunsaturated fat sources proportions of 1:1 n-6:n-3 polyunsaturated fatty acids, improved the metabolic parameters, implying cardioprotective effects.

In vitro and in vivo antioxidant activity of the pulp of Jatobá-do-cerrado

Oxygen metabolism in cells causes the production of free radicals, which produce damage, including changes in cell structure and function. Antioxidants are substances that, at low concentrations, slow down or prevent oxidation. Fruits and vegetables contribute to the dietary supply of these compounds. The flora of the Cerrado in Brazil has shown to have high levels of bioactive compounds. This study aimed to characterize the antioxidant activity of the pulp of jatoba-do-cerrado in vitro and in vivo.In vitro antioxidant activity of the aqueous, ethanol and aqueous acetone extracts was evaluated by the DPPH method. We determined total phenols by the Folin-Ciocalteu assay and tannins by the Folin-Denis method.In vivo antioxidant potential of the aqueous acetone extract was evaluated by the TBARS technique. The aqueous acetone extract had the highest antioxidant capacity, followed by the aqueous and ethanol extracts. The same pattern occurred in the extraction of phenols and in the extraction of tannins. In vivo administration of the aqueous acetone extract inhibited lipid peroxidation compared to the control group. The inhibition of peroxidation has increased by elevating the dosage concentration of the extracts, demonstrating a significant antioxidant potential in vivo as well as in vitro.

Bocaiuva jelly: preparation, physicochemical and sensory evaluation

Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher contents of total phenols and antioxidant capacity. Jellies did not differ in nutritional constituents, except for fixed mineral residue, in which the yellowish pulp had higher value. Jelly with orange pulp had acceptability index over 80% in the analyzed attributes (global aspect, flavor and consistency) and in the purchase intention, statistically superior to jelly made with yellowish pulp. Different native fruit morphotypes can give rise to differentiated and valued processed products.

Aproveitamento da casca de batata doce na produção de panetone: Caracterização físico-química e aceitabilidade sensorial entre crianças

Introdução: O descarte de subprodutos alimentícios ocorre em diversas fases da cadeia alimentar. Assim, são necessárias ações que estimulem o reaproveitamento integral de alimentos. Objetivo: Verificar a aceitabilidade sensorial de panetones adicionados de farinha de casca da batata doce (FCBD) entre crianças, e determinar a composição físico-química da formulação tradicional e daquela com maior teor de FCBD e aceitação sensorial semelhante à tradicional. Metodologia: Foram elaboradas cinco formulações de panetones: F1 padrão (0% de FCBD) e as demais adicionadas de 5,50% (F2), 11% (F3), 16,50% (F4) e 22% (F5) de FCBD. Participaram da avaliação sensorial 62 provadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Resultados: Níveis de adição maiores que 11% de FCBD em panetone reduziram a aceitabilidade para os atributos aparência, sabor, cor e para a aceitação global e intenção de compra, quando comparados à formulação padrão. Não houve diferença significativa (p>0,05) entre as formulações para os atributos aroma e textura. A amostra padrão apresentou maior conteúdo de proteínas (8,88 g.100g), calorias (321,66 kcal.100g) e fibra solúvel (0,60 g.100g), enquanto F3 obteve maior concentração de cinzas (4,41 g.100g), fibra insolúvel (1,87 g.100g) e fibra alimentar total (2,24 g.100g). Os teores de umidade, lipídios e carboidratos não variaram (p>0,05) entre F1 (27,48 g.100g, 8,99 g.100g, 51,58 g.100g) e F3 (27,10 g.100g, 8,34 g.100g, 52,41 g.100g), respectivamente. Conclusão: Um nível de adição de até 11% de FCBD em panetone melhora o perfil nutricional do produto. Além disso, obteve aceitabilidade semelhante ao produto padrão e boas expectativas de comercialização.

PRETZELS INTEGRAIS ADICIONADOS DE INULINA: AVALIAÇÃO FÍSICO-QUÍMICA E SENSORIAL ENTRE CRIANÇAS DOI: http://dx.doi.org/10.5892/ruvrd.v14i1.2452

This study aimed to verify the sensory acceptability of whole pretzels added inulin and determine the physico-chemical composition of standard formulation and that containing more inulin content and sensory acceptance higher than standard. Five pretzels formulations have been developed: F1 (standard- 0%) and the others added 1% (F2), 2% (F3), 3% (F4) and 4% (F5) inulin. Participated in the sensory evaluation 132 untrained, of both genders, aged between 7 - 10 years. The formulations F3, F4 and F5 had greater acceptance of notes (p 0.05) between F1 and F5 in relation to ash, proteins and lipids content. However, higher moisture content and dietary fiber and lower in carbohydrates and calories were checked in F5 when compared to F1. Thus, the development of products able to prove that a level of addition of up to 4% inulin in whole pretzels was well accepted by children tasters, resulting in sensory acceptance similar to the standard product with good marketing expectations.