Mafalda Alexandra Silva

Chapter 34 – Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices

Tânia Goncalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE, and MEC. This work was supported by the project UID/QUI/50006/2013 POCI/01/0145/FEDER/ 007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020.

An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.

Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method

The validation of a rapid, precise (RSD < 4.6%), reliable and sensitive (LOD = 0.026 µg/mL) liquid chromatography method for vitamin C quantification in foods (infant formulae, n = 4; follow-on formulae, n = 3; processed cereal based-foods, n = 7; and baby foods, n = 10) for infants and young children is described. Vitamin C content ranged from 1.50 to 144 mg/100 g. A comparison between the declared values and the measured concentrations, as well as the accordance of these values with the tolerances, was performed. For 50% of the analysed foods, the measured vitamin C content was higher than the declared value. However, all the analysed foods were in compliance with EU legislation concerning the maximum limits of vitamin C added to foods. The results obtained will be very useful for analytical laboratory control, risk assessment, establishment of maximum limits, development and implementation of guidelines regarding nutrient recommendations and estimation of vitamin C intake among infants and young children.

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

Trabalho financiado no âmbito do projeto “PTranSALT - Avaliacao de acidos gordos trans, gordura saturada e sal em alimentos processados: estudo do panorama portugues (2012DAN828)” e no âmbito do financiamento UID/QUI/50006/2013 - POCI/01/0145/ FEDER/007265, com o apoio financeiro da FCT/MEC atraves de fundos nacionais e cofinanciado pelo FEDER, no âmbito do Acordo de Parceria PT2020. Tânia Goncalves Albuquerque agradece pela Bolsa de Doutoramento (SFRH/BD/99718/2014) financiada pela Fundacao para a Ciencia e a Tecnologia (FCT), pelo Fundo Social Europeu (FSE) e pelo Ministerio da Educacao e Ciencia (MEC).