Ursula Maria Lanfer-Marquez

Tocopherols, Tocotrienols, and γ-Oryzanol Contents in Japonica and Indica Subspecies of Rice (Oryza sativa L.) Cultivated in Brazil

ABSTRACT Whole rice contains several fat-soluble phytochemicals such as tocopherols, tocotrienols, and γ-oryzanol which have been reported to possess beneficial health properties. This study was conducted to determine whether brown rice belonging to indica and japonica subspecies were distinguishable from each other regarding the concentration of these compounds by analyzing 32 genotypes. The fat-soluble compounds were analyzed by normal-phase HPLC in a single run. The variability of the compounds analyzed was high, but the mean content of γ-oryzanol across all samples was significantly higher (P < 0.01) in japonica (246.3 mg/kg) than in indica rice (190.1 mg/kg). Similar differences were found for total vitamin E contents which were 24.2 mg/kg in japonica and 17.1 mg/kg in indica rice, respectively. In japonica rice, α-tocopherol, α-tocotrienol, and γ-tocotrienol were the most abundant homologs, while in indica rice the most abundant were γ-tocotrienol, α-tocopherol, and α-tocotrienol. A significant Pear...

Legislação brasileira referente à rotulagem nutricional de alimentos

The objective of this work is to present a reflection on the historical evolution of the Brazilian food legislation and to emphasize nutritional labeling. The main regulations which have been under way for the four past decades were highlighted as well as some topics in the regulations which should be improved. From a general point of view, during this period, advances in the legislation have been observed, considering that scientific reports were incorporated in the regulations intending to improve food quality and to promote public health on account of the specific demands of the Brazilian reality. Nevertheless, according to the Regulation nr.360 of the Collegiate Directorate of the Agencia Nacional de Vigilância Sanitaria in 2003, which states that the declaration of iron, calcium and cholesterol contents is not obligatory anymore, an involution could be assumed regarding public health. Yet, the regulation has its merit by uniformizing the legislation of the countries which compose the Mercosul, providing free trading. Efforts should be made in order to maintain on food labels the nutrients whose declaration is not obligatory anymore. Moreover, it seems to be important to update the regulations, to fill in gaps and to recommend integrated actions of education in food, based on scientific evidences. Food labels have been an useful tool to consumers by giving them the opportunity to know about the composition, nutrient and energy contents as well as informations regarding health maintenance. Food legislation should be considered a strategy to help reduce obesity, nutritional deficiencies and even to prevent the most common chronic noncommunicable diseases associated with intake patterns.

O papel da clorofila na alimentação humana: uma revisão

The eventual physiological beneficial effects of chlorophyll present in foods have been raised questions and caused some doubts among consumers. Disclosing reports from mass media ascribing to the molecule of chlorophyll manifold therapeutic effects, nearby miraculous, oppose to the lack of full approval by the academic community. This article provides an overview about this topic and points out recent scientific findings regarding this subject. Considering that degradation products could be quite different during senescence, post-harvest and food processing procedures, as well as during the digestion process, each case in particular has been discussed. Also, the importance of molecular modifications has been highlighted in view of the potential antioxidant, antimutagenic and chemopreventive properties. Unfortunately, the scientific evidences are still not strong enough to support consistent health protecting roles for chlorophyll. Although, diversified mechanisms have been pointed out to explain the potential health benefits, some of them are still far from confirmation on human beings and strategies for further investigations should be incentivated. In addition, studies related to the biological function of phytol should be performed as phytol absorbed into the bloodstream in its free form has been found to play important functions no only on the metabolism of lipids but on the modulation of metabolic processes as well.

Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. Merill) seed maturation.

The natural chlorophyll degradation results in noncolored chlorophyll catabolites (NCCs), but there are controversies if these are the final products. The formation and degradation of NCCs during soybean seed ( Glycine max L. Merrill) maturation and two drying temperatures were investigated. Soybean was harvested at six maturation stages. The effect of postharvest drying at 40 and 60 degrees C on the NCC formation was analyzed by high-performance liquid chromatography (HPLC), and results were expressed as areas under the curve. All samples contained fractions with an absorption maximum at 320 nm, typical for NCC. The amounts of NCC increased until 114 days after planting and were significantly lower in advanced maturation stages. These results indicate that the NCC in soybeans might not be the final products of chlorophyll degradation. Their reduction in advanced maturation stages may be due to further metabolization. Heating soybeans at 40 and 60 degrees C promoted unnatural chlorophyll degradation and impaired the formation of NCC.

Extração, análise e distribuição dos ácidos fenólicos em genótipos pigmentados e não pigmentados de arroz (Oryza sativa L.)

This study was conducted to evaluate the distribution of total phenolic compounds and phenolic acids in the soluble and insoluble fractions of 10 rice (Oryza sativa L.) genotypes with pigmented or non-pigmented pericarp. These compounds were reported to exert beneficial effects on human health due to their high antioxidant activities. The total phenolic compounds (CFT) in both fractions was determined by the Folin-Ciocalteau method and phenolic acids RP-HPLC with Diode-Array Detection (DAD) in order to analyze phenolic acids. The amount of CFT in the soluble fraction was about 5.7 times higher in pigmented than in non-pigmented genotypes showing mean values of 3468 and 602 µg eq.ferulic acid/g rice, respectively. The presence of proanthocyanidins and anthocianins seems to be responsible for the higher amounts. The average amounts of CFT in the insoluble fraction was two-fold higher in the pigmented than in the non pigmented genotypes (825 e 378 µg eq. ferulic acid/g rice, respectively) probably due to the retention of antocyanidins and proanthocyanidins even after five consecutive extractions. Among the phenolic acids, the ferulic acid was the major phenolic acid found among all genotypes analyzed, except for the black pericarp in which the protocatechuic acid was predominant.

Avaliação da composição centesimal, aminoácidos e mercúrio contaminante de surimi

In Brazil, the production of surimi has not been fully explored though a significant increase in development of technology and marketing is expected, following international tendencies. Surimi represents a new source and a promising alternative for the development of food products with a high nutritional value (hamburgers, sausages, fish analogs), as well as the production of protein hydrolysates. The purpose of this study was to characterize surimi manufactured with two species of marine fishes and to contribute with the establishment of identity and quality standards. This product was analysed over one year in terms of chemical composition, calories, amino acid profiles and mercury levels. Moisture contents ranged from 79.5% to 88.7%, and seemed to be affected by compression force and also by the seasonal variation of fish species. Protein contents oscillated between 83.5 and 90.7%, on dry basis, fat contents were low and carbohydrate contents were negligible. Energy values ranged between 43 and 73 kcal/100 g with a mean value of 58 kcal/100 g wet product. The amino acid composition is well balanced and attends nutritional requirements. Total mercury concentrations were below the maximum level of 0.5 mgHg/kg determined by Brazilian laws.

Estimativa do teor de fenilalanina em sopas desidratadas instantâneas: importância do nitrogênio de origem não-protéica

A analise direta de fenilalanina (Phe) em alimentos com reduzidos teores proteicos destinados a pacientes fenilcetonuricos e dificil, demorada e de alto custo. Emprega-se, geralmente, metodo indireto baseado na analise do teor proteico bruto, considerando que proteinas naturais contem ao redor de 4% de Phe. Neste trabalho estimou-se a concentracao de Phe em 22 amostras de sopas desidratadas instantâneas, considerando-se os teores de N total, N proteico e nao-proteico e de glutamato monossodico (GMS), que foram analisados independentemente. A concentracao de proteina bruta (N total multiplicado por fator de conversao adequado) variou entre 6,1 e 21,5 g/100 g amostra, apresentando similaridade com os valores proteicos apresentados nos rotulos das sopas. Os teores proteicos reais foram reduzidos e a concentracao de Phe calculada a partir desses dados variou entre 51 e 652 mg/100 g amostra. A concentracao de GMS nessas amostras foi consideravel, sendo que o N proveniente desse realcador de sabor contribuiu com 2,5 a 47,7% do N total. Concluiu-se que, devido a elevada participacao de GMS na formulacao das sopas, a estimativa de Phe deve ser precedida de extracao previa de substâncias nitrogenadas nao proteicas, para evitar superestimacao da proteina e, por consequencia, dos teores de Phe. As sopas desidratadas com os menores teores de Phe podem representar uma diversificacao no cardapio para fenilcetonuricos.