Valor nutricional de hojas y tallos de brócoli, apio y betarraga disponibles en un mercado mayorista de Santiago de Chile

La ingesta diaria de hortalizas se relaciona con menor riesgo de cáncer, diabetes, enfermedades coronarias y obesidad, pero partes de estos alimentos como cáscaras, tallos y hojas no son reutilizadas, aumentando los desperdicios e impactando negativamente al medio ambiente. El objetivo de este trabajo fue establecer el valor nutricional de hojas y tallos de apio, betarraga y brócoli del Mercado Mayorista Lo Valledor en Santiago de Chile. Un total de 6 muestras se recolectaron desde puntos de ventas del Mercado Mayorista, 3 de hojas de hortalizas (apio, betarraga y brócoli) y 3 de tallos (apio, betarraga y brócoli). La recolección, preparación y entrega de las mismas se realizaron de acuerdo a protocolos indicados por el laboratorio encargado de realizar los análisis nutricionales. Las hojas de betarraga presentaron mayor contenido de proteínas (2,6 g), fibra dietética total (4,5 g) y fibra dietética insoluble (3,3 g) que los tallos, pero estos aportan más carbohidratos (7 g). Las hojas de apio tienen más calorías (20,4 kcal), proteínas (2,4 g), fibra dietética total (7,4 g), fibra dietética soluble (1,3 g) y fibra dietética insoluble (5,3 g) aunque los tallos presentan un contenido superior de carbohidratos (4,1 g). Finalmente, las hojas de brócoli destacan por su contenido de carbohidratos (9,0 g), proteínas (2,5 g), fibra dietética total (10,4 g) y fibra dietética insoluble (7,9 g). De acuerdo al valor nutricional obtenido, estos excedentes son una opción de alimento en la dieta diaria de las personas y su valorización debe ser contemplada.

The daily intake of vegetables is related to a lower risk of cancer, diabetes, coronary diseases and obesity, but parts of them such as peels, stems and leaves are not reused, increasing waste and negatively impacting the environment. The objective of this work was to establish the nutritional value of celery, beetroot and broccoli leaves and stems from the Lo Valledor wholesale market in Santiago, Chile. A total of 6 samples were collected from sales points of the Lo Valledor wholesale market, 3 from vegetable leaves (celery, beetroot and broccoli) and 3 from stems (celery, beetroot and broccoli). The collection, preparation and delivery of them were carried out according to protocols indicated by the laboratory in charge of carrying out the nutritional analyzes. The beet leaves had higher protein content (2.6 g), total dietary fiber (4.5 g) and insoluble dietary fiber (3.3 g) than the stems, but they provide more carbohydrates (7 g). Celery leaves had more calories (20.4 kcal), protein (2.4 g), total dietary fiber (7.4 g), soluble dietary fiber (1.3 g), and insoluble dietary fiber (5.3 g) although the stems have a higher carbohydrate content (4.1 g). Finally, broccoli leaves stand out for their content of carbohydrates (9.0 g), proteins (2.5 g), total dietary fiber (10.4 g) and insoluble dietary fiber (7.9 g). According to the nutritional value obtained, these surpluses are a food option in the daily diet of people and their valorization should be contemplated.

Evaluation of Proximate Composition, Minerals and Micronutrient Contents of Finger Millet Herbi Dumpling

Finger millet is an important crop in Maharashtra, Orissa, and Tamil Nadu. Millet production and consumption have been on the decline for some years. Finger millet samples were gathered from regional locations in Nashik and Kolhapur, Maharashtra. These were also taken as samples for chemical composition and proximate analysis. Standard analytical procedures were used to determine the results. The result of the chemical composition, Nashik (sample one) was found to be Ca mg (6.19), Mg (0.52), Fe (1.09), Zn (1.74± 0.96), Cu (0.10), P (8.90) These findings suggest that finger millet is a good source of calcium and phosphorus. These can be utilised as calcium supplement foods, and their composite flours can be used to preserve a variety of nutrient-dense recipes that can be employed as part of a supplement feeding regimen.

O excesso de peso modifica a composição nutricional do leite materno? uma revisão sistemática / Overweight modifies the nutritional composition of human milk? A systematic review

Resumo O objetivo deste artigo é identificar associação entre excesso de peso e composição nutricional do leite materno. Foi realizada revisão sistemática nas bases de dados PubMed, Biblioteca Virtual de Saúde (BVS), EMBASE, Web of Science e SCOPUS. As buscas foram realizadas de maio a junho de 2018, com os descritores: "Human Milk" and "Overweight" or "Obesity" or "Body Mass Index". A busca bibliográfica resultou em 435 artigos após remoção das duplicatas. Desse total, 12 foram selecionados para leitura dos resumos e nove foram inseridos para compor a presente revisão sistemática. Oito artigos demonstraram que o excesso de peso acarretou aumento da concentração total de lipídeos, e/ou glicose e/ou frações de macronutrientes e um estudo não observou associação entre o excesso de peso e a composição nutricional do leite humano. A maior parte dos artigos selecionados observou que a obesidade modificou a concentração total de lipídeos e de suas frações. Portanto, é recomendado que o peso e a estatura da mulher sejam avaliados na consulta pré-concepcional, a fim de identificar e acompanhar desvios nutricionais, contribuindo para a adequação do peso antes da gravidez e auxiliando na produção de leite com conteúdo nutricional adequado.

Abstract This paper aims to identify the association between overweight and the nutritional composition of human milk. A systematic review was performed by searching on PubMed, Virtual Health Library (BVS), EMBASE, Web of Science, and SCOPUS databases, from May to June 2018, using keywords "Human Milk" AND "Overweight" OR "Obesity" OR "Body Mass Index". The bibliographic search returned 435 papers after the duplicates were removed. Of this total, 12 papers were selected for abstract reading, and nine works were incorporated into this systematic review. Eight papers showed that overweight increased the total concentration of lipids or glucose or macronutrient fractions, and only one study found no association between overweight and the nutritional composition of human milk. Most works selected evidenced that obesity changed the total concentration of lipids and their fractions. Thus, we recommend that women's weight and height be evaluated in the pregestational visit to identify and monitor nutritional deviations, contributing to weight adequacy before pregnancy and assisting in the production of milk with adequate nutritional composition.

Avaliação dos indicadores de aquisição, disponibilidade e adequação nutricional da cesta básica de alimentos brasileira / Assessment of the indicators of purchasing, availability, and nutritional adequacy of the Brazilian basic food basket

Resumo O objetivo deste estudo foi avaliar a evolução dos custos para aquisição da cesta básica associados ao poder aquisitivo do salário mínimo, além de mensurar a disponibilidade per capita nos domicílios brasileiros dos alimentos que compõem a cesta básica. Também foram avaliadas a adequação da composição nutricional e a qualidade da dieta baseada no consumo diário de itens da cesta básica. Os resultados obtidos apontam a existência de períodos de elevação de preços para aquisição dos itens da cesta básica, assim como a incapacidade do salário mínimo para o custeio para tais provisões alimentares. Foi verificado que as dietas baseadas no consumo dos itens da cesta básica apresentam quantidade de energia e sódio superiores às recomendações para indivíduos adultos, além de apresentar quantidades insuficientes de cálcio, potássio e vitamina A. A avaliação da qualidade das dietas apontou baixa quantidade de frutas, vegetais, cereais na dieta composta pelos itens das cestas básicas, sendo constatado excesso energético proveniente de gorduras e açúcar de adição. Diante de tais evidências, recomenda-se revisão da composição das cestas básicas para atendimento de requisitos nutricionais básicos em alimentação para população brasileira.

Abstract The scope of this study was to assess the evolution of costs for purchasing the basic food basket associated with the purchasing power of the minimum wage, besides measuring the availability per capita in Brazilian households of the items comprised in the food basket. Additionally, adequacy of the nutritional composition and diet quality based on daily consumption of food basket items was evaluated. The results obtained indicate the existence of periods of price increase for the acquisition of the food basket items, as well as the inability of the minimum wage to meet the cost of such food supplies. It was verified that the diets based on the consumption of food basket items have a higher calorie and sodium content than the recommendations for adults, as well as insufficient amounts of calcium, potassium, and vitamin A. The evaluation of the quality of the diets indicated low amounts of fruit, vegetables, cereals in the diet consisting of the items of the food baskets, with excess calories from fats and added sugar being verified. In view of such evidence, a review of the composition of the food baskets is recommended in order to meet basic nutritional requirements in food for the Brazilian population.

Bromatological characteristics of fillet fish of Leporinus agassizi and Leporinus fasciatus (Pisces: Characidae) in its natural habitat / Características bromatológicas de filetes de Leporinus agassizy Leporinus fasciatus (Pisces: Characidae) en su hábitat natural

ABSTRACT Bromatological parameters in 39 Warakú verdadero (Leporinus agassizi) and 21 Warakú pinima (Leporinus fasciatus) fillets were analyzed at three different sites of the Vaupés River, Colombia sampled during a hydrobiological cycle. The bromatological parameters did not shown significant differences in relation to the sites and season of capture. At point 3 and during the descending water season Leporinus agassizi had the highest values for dry matter (25.24%), protein (19.82%) and ash (2.16%). The highest lipid value for this species was found in low waters at point 1 (2.93%). Leporinus fasciatus showed the highest levels of dry matter (25.19%) and ash (2.16%) at point 3 during ascendant and high waters, respectively. The bromatological parameters tends to vary regarding the time of year. It was possible to determined that these fish species have great potential for continental aquaculture thus constituting a healthy food model.

RESUMEN Se analizaron los parámetros bromatológicos de 39 filetes de Warakú verdadero (Leporinus agassizi) y 21 filetes de Warakú pinima (Leporinus fasciatus) muestreados durante un ciclo hidrológico en tres puntos diferentes del Rio Vaupés, Colombia. Los parámetros evaluados no presentaron diferencias significativas en relación al sitio y época de captura. En el punto 3 y durante la temporada de aguas descendentes Leporinus agassizi tuvo los valores más altos para materia seca (25,24%), proteína (19,82%) y cenizas (2,16%). Los mayores niveles de lípidos para esta especie fueron encontrados en aguas bajas del punto 1 (2,93%). Leporinus fasciatus presentó los niveles más altos de materia seca (25,19%) y cenizas (2,16%) en el punto 3 durante la temporada de aguas ascendentes y altas, respectivamente. Las variables bromatológicas tendieron a variar de acuerdo con la época del año. Fue posible determinar que estas especies de peces poseen un gran potencial para la acuicultura de aguas continentales constituyendo así un modelo de alimentación saludable.

Comparación de tres métodos cortos contra un método estándar para analizar la composición nutricional de reportes de consumo de alimentos de adultos costarricenses / Comparison of three short methods against a standard method to analyze the nutritional composition of food consumption surveys of Costa Rican adults

RESUMEN Objetivo: comparar tres métodos cortos de análisis de datos de consumo de alimentos contra un método estándar en un grupo de adultos costarricenses. Metodología: se realizó un análisis de la composición nutricional de los alimentos incluidos en 100 recordatorios de 24 horas del Estudio Latinoamericano de Nutrición y Salud. Se utilizaron tres métodos cortos de análisis de dieta (listas de intercambio de la Asociación Dietética Norteamericana, listas colombianas y un nuevo sistema de grupos de alimentos propuesto por las investigadoras), así como un método estándar basado en tablas de composición de alimentos. Los valores obtenidos se compararon mediante la Prueba de Rangos de Wilcoxon, correlaciones de Spearman y gráficos de Bland-Altman. Resultados: se comprueba que el sistema de grupos de alimentos es el método corto de análisis de dieta cuyos resultados son más similares a los obtenidos por el método estándar en cuanto a energía, macro y micronutrientes. En el caso de las listas de intercambio de la ADA los carbohidratos se subestiman (-19.2 %) y las grasas se sobreestiman (53.8 %). En cuanto a las listas colombianas se observan diferencias significativas y menores coeficientes de correlación para el sodio (0.692) y los ácidos grasos (0.758). Conclusión: se encontró que el sistema de grupos de alimentos es el método que presenta los resultados más semejantes al método estándar para el análisis de dieta y se considera más fácil de utilizar en la práctica clínica.

ABSTRACT Objective: comparison of three short methods for analysis of food consumption data from a group of Costa Rican adults. Methodology: 100 questionnaires from 24-hour recalls were obtained from the Latin American Study of Nutrition and Health. Three short methods for dietary analysis based on two different exchange lists and a new food group system proposed by the researchers) were compared to a standard method based on food composition tables. The values ​​obtained were compared using the Wilcoxon signed-rank test, Spearman´s rank correlation coefficient and the Bland-Altman plot. Results: the food group system is the short method of diet whose results are more similar to the standard method in terms of energy, macro and micronutrients. In the ADA exchange lists, carbohydrates are underestimated (-19.2%) and fats are overestimated (53.8%). The Colombian exchange lists resulted in significant differences and lower correlation coefficients for sodium (0.692) and fatty acids (0.758). Conclusion: the food group system is the method that presents results which are more similar to the standard method for dietary analysis and is considered easier to use in clinical practice.

¿Qué venden los kioscos escolares al implementar la ley sobre composición nutricional de los alimentos y su publicidad? / What do school kiosks sell when implemented the law about food nutritional composition and advertisement?

El rápido aumento de la obesidad infantil se ha asociado al elevado consumo de alimentos procesados de alta densidad energética e insuficiente actividad física. Chile el año 2016, implementó la Ley 20.606 sobre Composición Nutricional de los Alimentos y su Publicidad, que prohíbe la publicidad de alimentos altos en calorías, grasas saturadas, azúcares y sodio para los niños menores de 14 años y la venta de estos alimentos al interior de las escuelas. El objetivo de este trabajo fue identificar los cambios en la oferta y consumo de alimentos de los kioscos escolares en escuelas públicas de Chile con la implementación de la Ley 20.606 sobre Composición Nutricional de los Alimentos y su Publicidad. Se hizo so de un estudio longitudinal. La muestra provino del estudio "Efectividad de una intervención en alimentación y actividad física orientada a controlar la obesidad en niños pertenecientes a escuelas públicas en escuelas de tres regiones del país" (estudio KIND), alcanzando 351 escolares de 8 a 14 años pertenecientes a tres escuelas municipalizadas. Para analizar la oferta en el kiosco se registraron en una base Excel todos los alimentos junto a su aporte nutricional, para el consumo de alimentos, se aplicó la encuesta utilizada en el estudio KIND y la medición del estado nutricional fue realizada por nutricionistas previamente estandarizadas. Se utilizó de la línea base la información obtenida en el estudio KIND, obtenida el año 2015 y se comparó con el año 2017 a través de Test de Mac Nemar y Test de proporciones para una muestra. Todos los análisis se realizaron con STATA 15 (Copyright 1984-2009 StataCorp). Los alimentos procesados y ultra procesados (84,8%) siguen siendo los más ofertados dentro de los kioscos en donde destacan los snacks dulces y los caramelos, manteniéndose la oferta al interior y exterior de las escuelas. Los grupos de alimentos que los niños prefieren comprar y traer desde la casa en ambos periodos analizados son los snacks dulces y las bebidas y jugos azucarados. Con la implementación de la Ley 20.606, disminuyó la variedad de alimentos ofertados altos en nutrientes críticos, sin embargo, se mantiene la oferta de alimentos ultra procesados y procesados en los kioscos escolares.

The fast growth in childhood obesity has been linked to the increased intake of high energy density processed food and poor physical activity. In 2016 in Chile the law 20.606 about Food Nutritional Composition and Advertisement, forbids the advertising of food with high calories, saturated fats, sugars, and sodium for children younger than 14 years and the sale of these food products inside schools. This work aimed to identify changes in the food supply and consumption in public school kiosks from Chile with the addition of the law 20.606 about Food Nutritional Composition and Advertisement. A longitudinal study was performed. The sample came from the study "Effectiveness of a food and physical activity intervention oriented to control obesity in children belonging to public schools from three regions of the country" (KIND study), reaching 351 students from 8 to 14 years belonging to three municipal schools. To analyze the supply at the kiosk, every food product along with its nutritional content was registered in an Excel base, for the intake of food it was used the survey from the KIND study and the nutritional state measurement was made by nutritionist standardized in advance. We used the baseline of the data obtained from the KIND study, this data was gathered in 2015 and we compared it to the one from 2017 using the Mac Nemar Test and the Test for proportions of a sample. Every analysis was made with STATA 15 (Copyright 1984-2009 StataCorp). Processed and ultra-processed food (84.8%) still is the most offered in the kiosks where the sweet snacks and candy are featured, keeping the supply at the inside and outside of schools. The foods that children prefer to buy and bring from home in both analyzed periods are the sweet snacks and sugary drinks and juices. With the addition of the law 20.606, the variety of the high critical nutrient food decreased, however, the supply of processed and ultra-processed food in school kiosks still remains.

Nutritional Composition and Cost Differences between Gluten-Free and Gluten-Containing Food Products in Kuala Lumpur, Malaysia

@#Introduction: The demand for commercial gluten-free food products are increasing due to rising prevalence of lifestyle-related diseases. The market growth is forecasted to increase in numbers. However, to date nutritional comparison of gluten-free and gluten-containing food products is not done extensively in Malaysia. Therefore, this study aimed to investigate the nutritional composition and cost per 100 g between gluten-free and gluten-containing food products in selected grocery stores in Kuala Lumpur. Methods: A total of 106 food products comprising of gluten-free food products (n=41) and gluten-containing food products (n=65) were determined and compared for its nutritional composition and cost per 100 g. The products were obtained from 4 main grocery stores in Kuala Lumpur that supply gluten-free food products. The differences in nutritional composition and cost between both products were analysed by using independent samples t-test. Results: The results showed no difference in energy content between both products. Across the food products, 15 % of gluten-free food products showed higher carbohydrate content compared to its counterparts. Protein content in gluten-free products was 63 % lower than gluten-containing products. Among all gluten-free food products included in this study, only lasagne sheet has lower content of dietary fibre compared to its counterparts. The cost for majority of gluten-free food products was significantly higher, which was two- to four-fold higher compared to gluten-containing products. Conclusion: This study indicated that gluten-free food products showed no nutritional advantage especially in its macronutrients, hence, avoidance of gluten for healthy population may not be beneficial and rather costly.

Nutritional Composition of Flour Blends from Water Yam, Yellow Maize and African Yam Bean

Adequate and proper understanding of the nutritional composition of different flour materials is important in their use in the production of baked food materials. The proximate composition of water yam-yellow maize and African yam bean flour mixtures was therefore evaluated in this study. Standard procedure for dry-milling unit operation was used in the flour processing. Flour samples were blended in different ratios to form the following composite samples: AFK which comprised of 30% water yam (WY):40% yellow maize (YM):30% African yam bean (AYB); BGL which comprised of 40WY:30%YM:30%AYB CHM comprising of 50%WY:20%YM:30%AYB; DIN comprising of 60%YM:10%YM:30%AYB and control treatment comprising of 100%WY. Crude protein content ranged from 4 to 22.50%; fat content ranged from 1.80%; ash content ranged from 7.00%; moisture content ranged from 6.00 to 10.00% carbohydrate content ranged from 50.43 to 80.90% and energy content ranged from 331.50 to 356.35%ked. Addition of yellow maize and African yam bean statistically (p<0.05) increased the protein, fat, fibre, ash, moisture and energy content of flour blend but statistically (P<0.5) reduced the carbohydrate content. Flour sample DIN found to be adequate for both children and adult consumption of the flour when compared to the Codex Alimentarius Commission [1].

Evaluación de la alimentación en alumnos de escuelas primarias públicas con y sin comedor escolar en la ciudad de Santa Fe, Argentina / Evaluation of food intake among students from two public schools with and without a school dining room in Santa Fe, Argentina

RESUMEN El objetivo fue evaluar y comparar la alimentación en escolares de la ciudad de Santa Fe, Argentina que asisten a dos escuelas primarias públicas, una con (ECC) y otra sin comedor escolar (ESC). Se realizó un estudio descriptivo transversal, en alumnos de 1° a 5° grado. Se realizaron dos recordatorios de 24 hs y un cuestionario de frecuencia de consumo. En ambas escuelas, los niños consumieron las porciones recomendadas solo para el grupo carnes y huevos. Para verduras, frutas y lácteos, el consumo fue inferior a las recomendaciones en los niños de ambas escuelas. La distribución calórica de hidratos de carbono, proteínas y lípidos totales fue acorde a las recomendaciones, con una ingesta de grasa saturada superior al límite máximo recomendado, en los niños de ECC y ESC. Fue notable la baja ingesta de fibra en todos los escolares. En los niños de ambas escuelas, la ingesta de hierro fue adecuada, mientras que la ingesta de calcio fue muy por debajo de las recomendaciones. Los niños de la ESC presentaron mayor consumo diario de bebidas azucaradas y de golosinas. En este estudio se observó que la alimentación de los niños fue similar en presencia o ausencia de comedor escolar.

ABSTRACT The objective of this study was to examine and compare food intake among children from two public schools, one with and one without a school dining room, in Santa Fe, Argentina. A cross-sectional descriptive study was conducted among 1st to 5th grade students. Two 24-hour food recalls and a food frequency questionnaire were administered. In both schools, children consumed the recommended portions of meat and eggs only. For vegetables, fruits and dairy products, consumption was lower than recommended amounts among children of both schools. The caloric distribution of carbohydrates, proteins and total lipids was in accordance with recommendations, with saturated fat intake above the maximum recommended limit. The low fiber intake in all school children was notable. In children from both schools, iron intake was adequate, while calcium intake was well below recommended levels. The children from a school without a dining room had greater daily consumption of sugary drinks and candies. In this study, it was observed that the feeding of children was similar in the presence or absence of a school cafeteria.

Efeito do processamento de defumação na qualidade de bijupirá (Rachycentron canadum): atributos bacteriológicos, químicos e sensoriais / Effect of smoking-method on the keeping quality of cobia (Rachycentron canadum): bacteriological, chemical and sensory attributes

O objetivo do presente trabalho foi desenvolver a carne de bijupirá defumada, assim como avaliar o rendimento, a qualidade bacteriológica, a composição centesimal e a aceitabilidade do produto. Análises microbiológicas de pesquisa de Salmonella sp. e contagens de Staphylococcus aureus, coliformes totais e Escherichia coli foram realizadas. Foi determinada a composição centesimal e realizado o teste de aceitação do produto. O rendimento médio da carne após a salga foi de 83,41%, com base no peso do charuto. A análise microbiológica da carne defumada apresentou-se positiva em apenas uma amostra para Staphylococcus aureus e negativa para as demais bactérias. O produto possui boa qualidade nutricional e alcançou 97% de aceitação para o aspecto global, atingindo média de 6,26 (± 0,99). A carne de bijupirá defumada obteve condições higiênico-sanitárias satisfatórias, boa qualidade nutricional, além de alto índice de aceitação sensorial, destacando-se os atributos textura e sabor. Evidenciou-se, assim, que esse tipo de processo pode ser realizado em escala artesanal ou industrial.(AU)

The objective of the study was to develop the smoked cobia meat and to evaluate the yield, the bacteriological quality, the centesimal composition, and the acceptability of the product. Microbiological analysis of Salmonella sp. and Staphylococcus aureus, total coliforms and Escherichia coli counts were performed. The centesimal composition was determined and the acceptance test was performed. The average yield of the product after salting was 83.41% based on the fish roll weight. The microbiological analysis of the smoked meat showed positive in only one sample for Staphylococcus aureus and negative for the other bacteria. The product has a good nutritional quality and was accepted obtaining 97% for the overall aspect, average of 6.26 (± 0.99). The smoked cobia meat obtained satisfactory hygienic-sanitary conditions, good nutritional quality, besides a high index of sensorial acceptance emphasizing the texture and flavor attributes. Smoked process can be easily carried out on an artisanal or industrial scale.(AU)

Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel / Composição centesimal, mineral e potencial antioxidante da casca do fruto de bacaba

Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus, this study assessed the centesimal and mineral composition, physicochemical characterization (acidity, total soluble solids, pH, and color), total phenolics (Folin-Ciocalteu method), anthocyanins and antioxidant activity by DPPH (2,2 difenil-1-picril hidrazil) method in bacaba peels. For the centesimal composition, it was found 4.87, 1.42, 29.13, 1.08 and 63.32 g 100 g-1 for water content, ashes, lipids, proteins, and total carbohydrates, respectively. For the mineral composition, it was found 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 and 77.12 mg 100g-1 contents for potassium, sodium, magnesium, copper, calcium, manganese, and phosphorus, respectively. The physicochemical characterization showed pH 5.66, titratable acidity 0.306% of citric acid, total soluble solids 9,75, and coordinates L* a* e b* of 19.03, 8.07 and 9.25, respectively. Phenolic contents were 42.07 mg EAG g-1. The antioxidant potential IC50 was 1.07 mg mL-1 and anthocyanins 37.31 mg 100 g-1. Results show that bacaba peels are an alternate source of nutrients suggesting their use in food as well cosmetic industries, especially for their antioxidant activity and mineral composition

Oenocarpus bacaba MART. (bacaba) é uma palmeira nativa da Amazônia que se destaca por suas propriedades antioxidantes. O processamento de seu fruto gera a casca como produto de descarte, que possui nutrientes que podem colaborar na ação antioxidante e na prevenção de doenças. Assim, o presente trabalho avaliou a composição centesimal e mineral, caracterização físico-química (acidez, sólidos solúveis totais, pH e cor), fenóis totais (método de Folin-Ciocalteu), antocianinas e potencial antioxidante pelo método do DPPH (2,2 difenil-1-picril hidrazil) em cascas de bacaba. Para a composição centesimal verificou-se teores (%) de 4.87, 1.42, 29.13, 1.08 e 63.32 para o teor de água, cinzas, lipídeos, proteínas e carboidratos totais, respectivamente. Para a composição mineral foi encontrado teores (mg100g-1) de 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 e 77.12 para potássio, sódio, magnésio, cobre, cálcio, manganês e fósforo, respectivamente. A caracterização físico-química apresentou valores de pH de 5.66, acidez titulável de 0.306% de ácido cítrico, sólido solúveis totais de 9.75 e cor nas coordenadas L* a* e b* com valores de 19.03, 8.07 e 9.25 . Para o teor de fenóis foi encontrado 42.07 mg EAG.g-1. O EC50 para a potencial antioxidante foi de 1.07 mg.mL-1 e o teor de antocianinas foi de 37.31 mg.100g-1. Os resultados mostram que as cascas de bacaba são uma fonte alternativa de nutrientes sugerindo seu aproveitamento na indústria alimentícia e cosmética, principalmente pela sua potencial atividade antioxidante e composição em minerais.

Maternal diet and its association with human milk energy and macronutrient composition among exclusively breastfeeding Malaysian Malay mothers

@# Introduction: This study aimed to determine the relationship of maternal dietary intake with human milk nutritional composition, among Malay mothers during the postpartum period of exclusive breastfeeding. Methods: Human milk samples (20- 30ml) were collected from mothers (n=32) at least once monthly for six months postpartum. Macronutrients and fatty acids contents were determined using proximate analysis and gas chromatography methods, respectively. Maternal dietary intakes were recorded using the multiple-pass diet recall method prior to each milk sampling and were analysed using the Nutritionist ProTM software. Associations between the milk composition and maternal diet were tested using Spearman correlation. Results: The energy content ranged between 49.6-59.2 kcal/100ml, protein 1.3-1.4 g/100ml, carbohydrate 6.5-9.7 g/100ml and total fat 6.5-9.7 g/100ml. The polyunsaturated, monounsaturated, and saturated fatty acids concentrations were 10.5-19.1 %, 40.6-43.5 %, and 38.0-49.7 %, respectively. During confinement (first month postpartum), total energy and total fat content of human milk were the highest whereas total carbohydrate was the lowest, compared to the rest of the exclusive breastfeeding period. In contrast, intakes of total calorie and total fat were the lowest, whereas protein was the highest during this period. However, no associations were detected between human milk nutritional contents and maternal dietary intake. Conclusion: In our study population, the composition of maternal diet and nutritional content of human milk differed between confinement and post-confinement periods. However, the association between maternal diet and human milk composition itself warrants further investigation.

Influence of packaging on the quality of Brazil nuts / Influência da embalagem na qualidade de castanhas-do-brasil

The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of molds and yeast were determined in the unshelled nuts shortly after collection and every three months during storage. Moisture, lipids, ash, neutral detergent fiber, and acid detergent fiber contents were measured by the gravimetric method. Crude protein content was measured using the Kjeldahl method. Coliform levels were within legislated standards in both types of packaging. Mold and yeast growth increased with time in both types of packaging (0.1x10¹ to 9.5x10³ colony forming units g-1), but only nuts packaged in aluminum film showed a significant increase after six months of storage. After nine months of storage, both types of packaged nuts had good nutritional quality. Aluminized packaging resulted in better conservation of the lipid fraction and lower permeability to water vapor, however, vacuum packaging was more effective in controlling fungal growth, possibly due to the lack of oxygen.

As castanhas-do-brasil são um importante produto da floresta amazônica e destacam-se pelo seu alto valor nutricional. Contudo, os efeitos da embalagem sobre a vida de prateleira das castanhas não estão completamente esclarecidos. Sendo assim, neste estudo, avaliou-se a qualidade microbiológica e nutricional de castanhas-do-brasil descascadas, embaladas em (a) nylon mais polipropileno a vácuo e (b) filmes aluminizados de polietileno tereftalato (PET) e polietileno (PE). As castanhas foram armazenadas por um período de nove meses, sob condições ambientais naturais. Logo após a coleta, e a cada três meses, foram determinados nas castanhas o número mais provável de coliformes totais, coliformes termotolerantes e Escherichia coli, e contagem total de bolores e leveduras. Também foram medidos os teores de umidade, lipídeos, cinzas, fibra em detergente neutro e fibra em detergente ácido por métodos gravimétricos, e os teores de proteína bruta por meio do método de Kjeldahl. Os níveis de coliformes termotolerantes estiveram dentro dos padrões da legislação nos dois tipos de embalagem. A incidência de bolores e leveduras aumentou ao longo do tempo nas duas embalagens (de 0,1x10¹ a 9,5x10³ unidades formadoras de colônia; UFC g-1), porém somente a embalagem aluminizada apresentou aumento significativo após seis meses de armazenamento. Após nove meses, as castanhas nas duas embalagens apresentaram boa qualidade nutricional, porém a embalagem aluminizada apresentou melhor conservação da fração lipídica e menor permeabilidade a vapores de água. Contudo, a embalagem a vácuo foi mais eficiente no controle do crescimento de fungos, possivelmente devido à ausência de oxigênio.

Efecto del proceso de germinación de granos de Cajanuscajan en la composición nutricional, ácidos grasos, antioxidantes y bioaccesibilidad mineral / Effect of the germination process of Cajanus cajan grains on nutritional composition, fatty acids, antioxidants and mineral bioaccessibility

RESUMEN La germinación es un proceso que involucra cambios en la actividad enzimática de los granos y ruptura de macro-moléculas, los cuales disminuyen los factores antinutricionales e incrementan la síntesis de otros constituyentes. Se obtienen granos con características sensoriales mejoradas, mayor valor nutricional y funcional. En esta investigación se germinaron granos de Cajanus cajan, por 96 horas, a 20°C en oscuridad, para estudiar las variaciones en composición proximal, ácidos grasos, capacidad antioxidante y bioaccesibilidad mineral. Los resultados obtenidos indican una disminución de las proteínas y aumento de cenizas, grasas y carbohidratos. Se determinó el perfil de ácidos grasos y se identificó la presencia de seis ácidos grasos, siendo el más abundante el ácido linoléico, la cantidad de los mismos también varió como consecuencia del proceso aplicado. El contenido de polifenoles y la capacidad antioxidante de la semilla aumentaron debido a la germinación. Se obtuvieron valores de bioaccesibilidad mineral, en un rango entre 16 y 31 % para el magnesio y el potasio, respectivamente. Se concluyó que el quinchoncho representa un alimento de elevado valor nutricional y que a través de la germinación se pueden introducir cambios nutricionales positivos y de esta forma promover su consumo.

ABSTRACT Germination is a process that involves changes in the enzymatic activity of grains and macromolecule breakdown, which decreases anti-nutritional factors and increases the synthesis of other constituents. Germinated grains are thus of higher sensory, nutritional and functional value. In this research, pigeon pea (Cajanus cajan) grains were germinated for 96 hours at 20°C in the dark. Variations in proximal composition, fatty acids composition, antioxidant ability and mineral bioaccessibility were determined. The results obtained showed that because of the germination process, protein content decreased, while ash, fat and carbohydrate content increased. Fatty acid profile was determined and six fatty acids were identified, with the greatest amount of linoleic acid. The fatty acid content changed with the applied process. The polyphenolic content and antioxidant ability also increased as a result of the germination process. The values obtained for the mineral bioaccessibility varied from 16 to 31% for magnesium and potassium, respectively. It was concluded that pigeon pea grains represent a food of high nutritional value, which, as a result of germination, can create positive nutritional changes. Thus, consumption of this food should be promoted.

Caracterización de la alimentación del pueblo indígena épera siapidara en ecuador / Characterization of indigenous food épera siapidara in ecuador

Las poblaciones indígenas y campesinas son los que más han sufrido las consecuencias del conflicto armado en Colombia. Tras un proceso de despojo de tierras y desplazamiento, el pueblo Épera Siapidara se asentó en Ecuador y se encuentra en una grave situación de inseguridad alimentaria. El objetivo de este estudio fue caracterizar la alimentación del pueblo Épera Siapidara en Ecuador. Tras la aplicación de 3 R24h a 111 Épera Siapidara, se seleccionaron las preparaciones más consumidas en base al número de apariciones. Las recetas (ingredientes y cantidades) fueron estandarizadas por 6 mujeres de la comunidad. Su composición nutricional se calculó con el software Nutriplato 2.0 y, para un tamaño medio de ración, se comparó con las recomendaciones de ingesta dietética (IDR). Se calculó la contribución de macronutrientes a la energía total de cada plato. Como resultado, 30 preparaciones y 3 guarniciones fueron seleccionadas (85,6% de los registros). El tamaño de ración medio fue 197,84g ± 7,54g (bebida), 225,04g ±50,53g (sopa), 79,89g ± 27,01g (plato principal) y 157,05g ±14,22g (guarnición). En relación al aporte a las IDR, destacan sopa de res y encocado de iguana (54% y 43% IDR proteína), tapado de carne de monte (25% IDR hierro) y sopa de verduras (99% y 89% IDR vitaminas A y C). Diseñar políticas públicas integrales que permitan potenciar las fortalezas de su sistema alimentario tradicional y atenuar riesgos asociados a la alimentación será clave para mejorar su seguridad alimentaria(AU)

Indigenous and peasant populations are the most affected by the armed conflict in Colombia. After a process of land dispossession and displacement, the Épera Siapidara people are seated in Ecuador and they are in severe food insecurity. The aim of the study was to characterize the food patterns of Épera Siapidara people in Ecuador. Next to pass out 3 R24h to 111 Epera Siapidara, the most consumed preparations were selected, based on the number of occurrences. The recipes (ingredients and quantities) were standardized by 6 women in the community. Nutritional composition was calculated with Nutriplato 2.0 software and, for an average serving size, it was compared with Recommendations Dietary Intake (RDI). Contribution of macronutrients to total energy was calculated by each dish. As a result, 30 preparations and 3 garnishes were selected (85.6% of the records). The average serving size was 197.84g ± 7.54g (drink), 225.04g ± 50.53g (soup), 79.89g ± 27.01g (main dish) and 157.05g ± 14.22g (garnish). In relation to contribution to RDI, stand out beef soup and encocado iguana (54% and 43% RDI protein), bushmeat tapado (25% RDI iron) and vegetable soup (99% and 89% IDR vitamins A and C). Designing comprehensive public policies that allow enhancing the strengths of its traditional food system and mitigate risks associated with food will be the key to improving its food security(AU)

Incremento del valor nutrimental, actividad antioxidante y potencial inhibitorio de α-glucosida en brownies a base de leguminosas cocidas / Increase in nutritional value, antioxidant activity and inhibitory potential of α-glucoside in brownies from cooked legumes

El objetivo de la presente investigación fue evaluar el valor nutrimental, actividad antioxidante e inhibición de la enzima α-glucosidasa de brownies libres de gluten enriquecidos principalmente con leguminosas. Los brownies fueron elaborados principalmente con leguminosas cocidas de frijol pinto (Phaseolus vulgaris L.), alubia chica (Phaseolus vulgaris L.), garbanzo (Cicer arietinum L.) o lenteja (Lens culinaris L.) (300 g de producto). Cada producto fue dividido en porciones de 100 g cada uno. Posteriormente, se determinó su composición nutrimental, y de los extractos etanólicos libres y ligados obtenidos, se evaluó el contenido de fenólicos totales, flavonoides, actividad antioxidante y el potencial inhibitorio de la enzima α-glucosidasa. Los brownies a base de leguminosas cocidas fueron significativamente mejores que los comerciales, y presentaron un contenido de proteínas entre 6.2 y 6.9%, 1.6-4.2% de lípidos, 1.2-5.8% de fibra dietaria soluble y 11.7-21.5% de fibra dietaria insoluble. Los productos presentaron en mayor proporción a los ácidos grasos linolénico y linoleico, además fueron ricos en minerales. El contenido de fenólicos totales, y flavonoides varió dependiendo de la leguminosa con la cual se desarrolló el producto, así como de la fracción que se evaluó. La actividad antioxidante total fue mayor en los brownies de alubia. La mayor inhibición de α-glucosidasa la presentaron los extractos de brownies elaborados a base de lenteja (fracción libre) y garbanzo (fracción ligada). Los brownies elaborados con lenteja fueron sensorialmente los más aceptados. La introducción de este tipo de productos promoverá un consumo nutritivo de alimentos por personas de diferentes edades y con efectos benéficos en la salud(AU)

The aim of the present study was to evaluate the nutritional value, antioxidant activity and inhibition of α-glucosidase enzyme of gluten-free brownies enriched mainly with legumes. The brownies were elaborated mainly with cooked legumes of pinto (Phaseolus vulgaris L.), haricot bean (Phaseolus vulgaris L.), chickpea (Cicer arietinum L.) or lentils (Lens culinaris L.) (300 g of product). Each product was divided into portions of 100 g and the chemical and nutritive composition were determined. From the free and bound ethanolic extracts obtained, the content of total phenolics, flavonoids, antioxidant activity and the potential inhibitor of the α-glucosidase enzyme were evaluated. Brownies based on cooked legumes were significantly better than commercial brownies, with a protein content between 6.2 and 6.8%, 1.6-4.2% lipids, 1.2-5.8% soluble dietary fiber and 11.7-21.5% insoluble dietary fiber. The products had a higher proportion of linolenic and linoleic fatty acids, and they were rich in minerals. The content of total phenolics and flavonoids varied depending on the legume as well as the fraction that was evaluated. Total antioxidant activity was higher in haricot bean-brownies. The highest inhibition of α-glucosidase was detected in extracts obtained from lentil (free fraction) and chickpea (bound fraction) brownies. Brownies based on lentil were the most accepted in the sensory test. The introduction of this type of products promotes a nutritious consumption of foods by people of different ages with beneficial effects on health(AU)

Calidad nutricional de Mombasa y Tanzania (Megathyrsus maximus, Jacq.) manejados a diferentes frecuencias y alturas de corte en Sucre, Colombia / Nutritional quality of Mombasa and Tanzania (Megathyrsus maximus, Jacq.) managed at different frequencies and cutting heights in Sucre, Colombia / Qualidade nutricional de Mombaça e Tanzânia (Megathyrsus maximus, Jacq.) Manejado em diferentes freqüências e alturas de corte em Sucre, Colômbia

Resumen Con el objetivo de evaluar el efecto de la altura (20, 30 y 40 cm) y frecuencia (25, 35 y 45 días) de corte sobre la calidad nutricional de los pastos Mombasa y Tanzania (Megathyrsus maximus, Jacq.) en la Subregión Sabanas, del Departamento de Sucre. Se tomaron muestras de parcelas ya establecidas y organizadas según un diseño en parcelas divididas. El cultivar Tanzania presentó mayores (p<0,05) contenidos de materia seca, proteína y hemicelulosa, mientras que en el cultivar Mombasa se observaron valores superiores (p<0,05) de FDN, FDA, cenizas y fósforo. La frecuencia de corte afectó (p<0,05) linealmente los contenidos de proteína, cenizas, FDN y hemicelulosa, y de manera cuadrática el contenido de materia seca. El cultivar Mombasa presentó un rango superior de variación en relación al contenido de proteína, pasando de 12,3 a 6,5% entre las frecuencias de corte 25 y 45 días, lo que no se observó en el cultivar Tanzania. Se presentó disminución en los valores de ceniza y fósforo, e incremento en los FDN y hemicelulosa en función de la frecuencia de corte. El contenido de FDA aumentó linealmente (p=0,04) en función del incremento en la altura de corte. Se concluye que bajo las condiciones de estudio, la composición nutricional de los pastos evaluados varía en función del cultivar y del manejo dado, principalmente en función de la frecuencia de corte. Nutricionalmente, el cultivar Tanzania presentó ventajas comparativas sobre Mombasa.

Abstract The aim of this study was to evaluate the effect of cutting height (20, 30 and 40 cm) and frequency (25, 35 and 45 days) on the nutritional quality of Mombasa and Tanzania grasses (Megathyrsus maximus, Jacq.) in the Sabanas subregion, from the Department of Sucre. The samples of grasses were collected from plots already established and organized according to a split plots design. The Tanzania cultivar presented higher (p<0.05) dry matter, protein and hemicellulose contents, while higher values (p<0.05) of NDF, FDA, ash and phosphorus were observed in Mombasa cultivar. The cutting frequency (p<0.05) affected linearly the protein, ash, NDF and he-micellulose contents and, in a quadratic manner, the dry matter content. The cultivar Mombasa presented a superior range of variation in relation to the protein content, going from 12.3 to 6.5% between the frequencies of cut 25 and 45 days, which was not observed in the cultivar Tanzania. There was decrease in ash and phosphorus values, and increase in NDF and hemicellulose as a function of the cutting frequency. The FDA content increased linearly (p=0.04) as a function of the increase in cutting height. It is concluded that under the study conditions, the nutritional composition of the evaluated pastures varies according to the cultivar and the given management, mainly as a function of the cutting frequency. Nutritionally, the Tanzania cultivar presented comparative advantages over Mombasa.

Resumo Com a finalidade de avaliar o efeito da altura (20, 30 e 40 cm) e da frequência (25, 35 e 45 dias) de corte sobre a qualidade nutricional de Mombaça e Tanzânia (M. maximus, Jacq.) na sub-região Savanas, do Departamento de Sucre, foram coletadas amostras de parcelas já estabelecidas e organizadas de acordo com um delineamento em parcelas divididas. A cultivar Tanzânia apresentou teores superiores (p<0,05) de matéria seca, hemicelulose e proteína, e o cultivar Mombaça valores mais elevados (p<0,05) de FDN, FDA, cinzas e fósforo. A frequência de corte afetou (p<0,05) linearmente os teores de proteína, cinzas, FDN e hemicelulose, e quadraticamente o teor de matéria seca. A cultivar Mombaça apresentou maior variação em relação ao teor de proteína, passando de 12,3 para 6,5% entre as frequências de corte de 25 e 45 dias, o que não foi observado no capim Tanzânia. Houve decréscimo (p<0,05) nos valores de cinzas e fósforo, e aumento nos valores de FDN e hemicelulose em função da frequência de corte. O teor de FDA aumentou linearmente (p=0,04) em função do aumento da altura de corte. Conclui-se que nas condições do estudo, a composição nutricional das pastagens avaliadas varia de acordo com a cultivar e o manejo, principalmente em função da frequência de corte. Nutricionalmente, a cultivar Tanzânia apresentou vantagens comparativas sobre Mombasa.

Nutritional Compositions and Antiproliferative Activities of Different Solvent Fractions from Ethanol Extract of Cyphomandra betacea (Tamarillo) Fruit

Background: This study aims to examine various solvent extracts of Cyphomandra betacea (tamarillo) also known as the tree tomato, for their bioactive constituents and antioxidant activity. The study also aims to examine its effect on cancer cell death using two types of cancer cell lines (liver and breast cancer cell). Methods: The first part of the study evaluates the nutritional composition of tamarillo. Then, phytochemical profiling using GC-MS analysis in ethanolic tamarillo extract was conducted. Different fractions of n-butanol, ethyl acetate and aqueous fractions were obtained from the ethanolic extract of tamarillo. Then, the fractions were subjected to the quantification of total phenol (TPC) and flavonoid contents (TFC), free radical scavenging activity (SA) and also antioxidant activity (AOX) assayed by beta-carotene bleaching (BCB) assay. Finally, the capability of the ethanolic extract of tamarillo and different fractions were evaluated for their anticancer properties. Results: Findings from this study revealed that the nutritional composition (ash, protein, carbohydrate and total dietary fiber), and mineral levels (calcium, magnesium, potassium and iron) of tamarillo were moderate. The crude ethanol extract of tamarillo contained the highest phenolic and total flavonoid content. FT-IR analysis revealed the presence of alkanes, carboxylic acid, phenol, alkanes, carboxylic acids, aromatics and nitro compounds. Twelve bioactive constituents in tamarillo have been identified through GC-MS analysis. Cytotoxic activity suggests the potential of ethanolic extracts of tamarillo having a chemopreventive effect on breast and liver cancer cells. Conclusion: This study reveals that tamarillo has substantial antioxidant activity as well as anticancer properties.