Helena Maria Pinheiro-Sant’Ana

Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

The effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking in water/drying/milling) on the antioxidant profile of sorghum flours (F1-raw flour) were evaluated. 3-Deoxyanthocyanidins and total phenolic compounds were stable to dry heat (retention between 96.1% and 106.3%) and reduced with wet heat. All processing with dry heat increased the vitamin E content (2,201.9-3,112.1 μg/100 g) and its retention, and reduced the carotenoids (4.78-17.27 μg/100 g). The antioxidant activity in processed flours with dry heat remained constant (F3 and F6) or increased (F2, F4 and F5) and decreased after processing with wet heat. Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing. In conclusion, dry heat did not affect the phenolic compounds and 3-deoxyanthocyanidins of sorghum, but increased the vitamin E and antioxidant activity, and reduced the carotenoids. The wet heat processing reduced all antioxidant compounds except carotenoids, which increased.

Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajava L.), Mango (Mangifera indica L.), and Papaya (Carica papaya L.) at Commercial Restaurants.

The content and stability of vitamin C (ascorbic acid, AA, and dehydroascorbic acid, DHA) and carotenoids (beta-carotene, lycopene, and beta-cryptoxanthin) were analyzed in papaya, mango, and guava after the reception, preparation (cleaning, peeling, and slicing), and distribution stages for consumption in a commercial restaurant. The analysis of carotenoids and vitamin C was carried out by high performance liquid chromatography (HPLC). The fruits analyzed were considered excellent sources of vitamin C and carotenoids. There were no significant differences in the vitamin C and carotenoids content during the different fruit handling stages at the commercial restaurant, which demonstrates the excellent stability of the components under the usual handling conditions employed. The results show that customers of the commercial restaurant are directly benefitted since the nutritional quality of the fruits was preserved during all of the handling and distribution periods.

Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment.

The content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of tocochromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7-2962.4 μg/100g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46 μg/100g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and tocochromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and α-tocopherol equivalent decreased after extrusion (69.1-84.8% and 52.4-85.0%, respectively) but increased after DHCO (106.8-114.7% and 109.9-115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7-37.1%) and DHCO (58.6-79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion.

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.

This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days.

Rice and Bean Targets for Biofortification Combined with High Carotenoid Content Crops Regulate Transcriptional Mechanisms Increasing Iron Bioavailability

Iron deficiency affects thousands of people worldwide. Biofortification of staple food crops aims to support the reduction of this deficiency. This study evaluates the effect of combinations of common beans and rice, targets for biofortification, with high carotenoid content crops on the iron bioavailability, protein gene expression, and antioxidant effect. Iron bioavailability was measured by the depletion/repletion method. Seven groups were tested (n = 7): Pontal bean (PB); rice + Pontal bean (R + BP); Pontal bean + sweet potato (PB + SP); Pontal bean + pumpkin (PB + P); Pontal bean + rice + sweet potato (PB + R + P); Pontal bean + rice + sweet potato (PB + R + SP); positive control (Ferrous Sulfate). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency (HRE), gene expression of divalente metal transporter 1 (DMT-1), duodenal citocromo B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The test groups, except the PB, showed higher HRE (p < 0.05) than the control. Gene expression of DMT-1, DcytB and ferroportin increased (p < 0.05) in the groups fed with high content carotenoid crops (sweet potato or pumpkin). The PB group presented lower (p < 0.05) TAC than the other groups. The combination of rice and common beans, and those with high carotenoid content crops increased protein gene expression, increasing the iron bioavailability and antioxidant capacity.

Effect of cooking methods on the stability of thiamin and folic acid in fortified rice

Abstract Rice fortification offers great potential to deliver essential micronutrients to a large part of the world population. However, high temperatures required for cooking rice are deleterious to thermally labile micronutrients. This study evaluated the content and stability of thiamin and folic acid in fortified rice after different cooking methods (stir-frying, boiling, cooking in a microwave oven and boiling in a Food Service). The analyses were performed by High Performance Liquid Chromatography (HPLC). The fortified rice showed the highest thiamin content (0.97 mg/kg) and retention (65.4%) when cooked in microwave oven, and for folic acid the lowest content (0.17 mg/kg) and the highest retention (96.11%) when cooked in a Food Service and stir-fried, respectively. In conclusion, the stability of thiamin and folic acid varied according to the cooking method and the stability of folic acid presented higher percentages in relation to thiamin in the different methods.

Impact of rice fortified with iron, zinc, thiamine and folic acid on laboratory measurements of nutritional status of preschool children

Abstract Fortification of food constitutes an important strategy for the control of micronutrient deficiency and has advantages such as high population coverage and maintenance of eating habits. This study aimed to assess the impact of using fortified rice (Ultra Rice® - UR®) on the nutritional status of preschoolers. Ninety-nine children enrolled in two philanthropic preschools participated of the study. Children of one of the preschools were offered UR® mixed with polished rice, as part of school meals (test group) and the children of another preschool were offered pure polished rice (control group). Biochemical evaluations were performed before and after 4 months of intervention. Dietary assessment and sensory evaluation of UR® mixed with polished rice were performed during the study. The fortified rice improved the concentrations of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The fortified rice showed good acceptability among preschoolers. This study demonstrated the effectiveness of using rice fortified with iron, zinc, thiamine and folic acid on the nutritional status of children.

WILD PINEAPPLE (ANANAS BRACTEATUS (LINDL.), VAR. ALBUS) HARVESTED IN FOREST PATCHES IN RURAL AREA OF VIÇOSA, MINAS GERIAS, BRAZIL: EXCELLENT SOURCE OF MINERALS AND GOOD SOURCE OF PROTEINS AND VITAMIN C

In the rural region of the municipality of Vicosa, Minas Gerais, forest patches are encountered and they present a great diversity of wild and edible fruit, where wild pineapple (Ananas bracteatus (Lindl.), var. albus) is one of those of greatest occurrence. Given that, little is known about the nutritional characteristics of this fruit, the present study aimed to investigate the physical and physic-chemical characteristics, chemical composition (titratable acidity, total soluble solids, pH, moisture content, ash, protein, lipids and dietary fiber), carotenoids (a-carotene, s-carotene, s-cryptoxanthin and lycopene), vitamin C (AA and DHA) by HPLC-DAD, vitamin E (a-, s-, ?-, d-, tocopherols and tocotrienols) by HPLC-fluorescence, and minerals (P, K, Ca, Mg, Cu, Fe, Zn, Mn, Na, Cr, Se and Mo) by ICP-AES. Fruits showed a moisture content average of 78.5 g 100g-1, 16.3 ° Brix of soluble solids, titratable acidity equal to 1.71 g 100g-1 of citric acid, 1.66 g 100g-1 of dietary fiber, 1.41 g 100 g-1 of lipids and caloric density of 83.15 kcal 100g-1. We considered it a source of carbohydrates (12.82 g 100g-1), proteins (4.79 g 100g-1) and Zn (0.98 mg 100g-1); a good source of vitamin C (18.70 mg 100g-1); and an excellent source of Cu (0.48 mg 100g-1), Fe (2.05 mg 100g-1), Mn (8.87 mg 100g-1) and Mo (0.15 mg 100g-1).

Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?

Feeding is indicative of the nutritional status of children, however micronutrient deficiency is common in this age group. We evaluated the impact of inclusion of rice (Ultra Rice® (UR®)) fortified with iron, zinc, thiamin and folic acid on laboratory measurements and the nutrient intake of children. Ninety-nine preschoolers (2–6 years; 42.6% male) from two preschools participated, one of which received UR® added to polished rice as part of school meals (test preschool) and the other received only polished rice (control preschool). Biochemical evaluations were performed before and after four months of intervention. Feeding was assessed by direct weighing of food, complemented by 24-h recalls, and the diet was assessed by the Healthy Eating Index (HEI) adapted to the Brazilian reality. The fortified rice improved the levels of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The inadequacy percentages of thiamine, folic acid and iron were lower among preschoolers from the test preschool. This study demonstrated the effectiveness of using UR® on laboratory measurements of children. The inadequate intake of thiamine, folic acid and iron was also reduced, making the fortified rice an interesting strategy in school feeding programs.