Evaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oils

Abstract Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.

Utilização de ingredientes sucedâneos ao trigo na elaboração de bolos sem glúten / Substitutes ingredients of wheat for making gluten-free cakes

Apesar do aumento da oferta de produtos sem glúten, observa-se ainda a limitação de opções no mercado de panificados. O objetivo deste estudo foi determinar as características físico-químicas e sensoriais de bolos formulados com farinhas substitutivas ao trigo. Duas formulações contendo farinhas mistas substitutivas ao trigo (amaranto, quinoa, soja e fécula de mandioca) e uma controle (contendo trigo) foram analisadas quanto às medições e composição centesimal. Coliformes totais, pH e acidez total titulável (ATT) foram determinados no 1° e 4° dias de armazenamento. Aceitação e preferência foram avaliadas por meio de testes sensoriais. Os dados foram submetidos à análise de variância, seguida de testes paramétricos e não-paramétricos a 5% de probabilidade. Os bolos apresentaram características físicas de medições similares à formulação controle. A formulação com maior teor de soja apresentou maior teor de lipídios quando comparada com o controle. Os bolos com farinhas mistas obtiveram aceitação e preferência semelhantes entre si, porém inferiores à amostra controle. As amostras mantiveram-se estáveis quanto ao pH e ATT durante os quatro dias de armazenamento, não havendo crescimento de coliformes totais. Conclui-se que há viabilidade na formulação destes produtos com boa aceitação e valor nutricional agregado.

Despite the increase in the supply of gluten-free products, an option limitation in the bread-making market is still observed. The objective of this study was to determine the physicochemical and sensorial characteristics of the cakes formulated with the wheat substitute flours. Two formulations containing mixed wheat substitutes (amaranth, quinoa, soybean and cassava starch) and a control sample (containing wheat) were analyzed on the measurements and proximate composition. Total coliforms, pH and titratable total acidity (TTA) were determined at the 1st and 4th days of storage. Acceptance and preference were assessed by means of sensory tests. The data were evaluated by the variance analysis,followed by parametric and non-parametric tests at 5% probability. The cakes presented physical characteristics of measurements similar to the control formulation. The formulation containing the highest soybean contents showed the major lipid contents when compared to the control. The mixed-flour cakes had similar acceptance and preference, but lower than the control sample. The samples pH and TTA were stable during the four days of storage, and no growth of total coliforms occurred. Therefore, it is viable the formulation of these products with good acceptance and nutritional value.

Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria × ananassa) quality

Background Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious fungal deterioration during postharvest handling. The edible coatings based on chitosan (CH), quinoa protein-chitosan (Q/CH) and quinoa protein-chitosan-sunflower oil (Q/CH/SO) may provide a solution to this problem. Thus, in this work CH, Q/CH and Q/CH/SO were elaborated and applied to fresh strawberries, and its effect on the strawberries shelf life during storage for 15 d was evaluated by mold and yeast count, fungal decay, carbon dioxide rate, physicochemical properties, and sensory evaluation. Results On all analysis days, the strawberries coated with the film-forming CH, Q/CH and Q/CH/SO solutions presented a significant lower amount of mold and yeast growth than the uncoated strawberries. Coated strawberries with Q/CH/SO decreased the CO2 emission rate by 60% compared to the uncoated strawberries. The color of the strawberries was not influenced by the films. There was no significant difference between the different coating groups and the uncoated group in the physicochemical parameters. Sensory analysis showed that the coating application retained the total sensorial quality. Conclusions Fresh strawberries coated with CH, Q/CH/SO and Q/CH edible films had longer shelf lives than uncoated fruits.

Experimental infection with the Toxoplasma gondii ME-49 strain in the Brazilian BR-1 mini pig is a suitable animal model for human toxoplasmosis

Toxoplasma gondii causes toxoplasmosis, a worldwide disease. Experimentation with pigs is necessary for the development of new therapeutic approaches to human diseases. BR-1 mini pigs were intramuscularly infected with T. gondii with tachyzoites (RH strain) or orally infected with cysts (ME-49 strain). Haematology and serum biochemistry were analysed and buffy coat cells were inoculated in mice to determine tachyzoite circulation. No alterations were observed in erythrocyte and platelet values; however, band neutrophils increased seven days after infection with ME-49. Serology of the mice inoculated with pig blood leucocytes revealed circulating ME-49 or RH strain tachyzoites in the pigs' peripheral blood at two and seven or nine days post-infection. The tachyzoites were also directly observed in blood smears from the infected pigs outside and inside leucocytes for longer periods. Alanine-aminotransferase was high at days 21 and 32 in the RH infected pigs. After 90 days, the pigs were euthanised and their tissue samples were processed and inoculated into mice. The mice serology revealed the presence of parasites in the hearts, ileums and mesenteric lymph nodes of the pigs. Additionally, cysts in the mice were only observed after pig heart tissue inoculation. The infected pigs presented similar human outcomes with relatively low pathogenicity and the BR-1 mini pig model infected with ME-49 is suitable to monitor experimental toxoplasmosis.

Controlled water stress to improve functional and nutritional quality in quinoa seed / Estrés hídrico controlado para mejorar la calidad funcional y nutricional en semilla de quinoa

Chenopodium quinoa W. is a pseudocereal with bioactive compounds like polyphenols, carotenoids, dietary fibers and oleic acid, which have acquired importance because of their human health benefits. The present study aimed to determine the effect of controlled water restriction on the potential yield, chemical composition (protein, fat content and crude fiber) and antioxidant capacity in seeds of three genotypes of quinoa. The study was conducted in the south-central zone of Chile under field and controlled conditions in a greenhouse. Main plot treatment was available water level and subplots included three quinoa genotypes. Results indicated an increase of the antioxidant capacity, with an average of 88 percent in seeds of the three genotypes and 70 percent in seeds of plants exposed to 95 to 20 percent available water. Seed yield potential was reduced, but the extent of reduction varied depending on the genotype. It was possible to produce seeds of higher nutritional value when controlled water stress was applied from 40 to 20 percent available water, without a considerably reduction on seed yield.

Chenopodium quinoa W. es un pseudocereal con sustancias bioactivas como polifenoles, carotenoides, fibras dietarias y ácido oleico, las que han adquirido importancia, principalmente debido a los beneficios que produce en la salud humana. El propósito de este estudio fue en semilla determinar el efecto de la restricción hídrica controlada sobre el potencial de rendimiento, la composición química (proteína, contenido de grasas, fibra cruda) y la capacidad antioxidante, de tres genotipos de quinoa. Este estudio se realizó en la zona centro sur de Chile, en condiciones de campo y en invernadero, en condiciones controladas. El tratamiento principal fue la disponibilidad de agua y las subparcelas los genotipos de quinoa. Se observó en los resultados un incremento en la capacidad antioxidante de un 88 por ciento entre genotipos y un 70 por ciento en semillas expuestas desde 95 a 20 por ciento de la capacidad de campo. Por otra parte el potencial de rendimiento se redujo en diferentes magnitudes entre genotipos. Finalmente, fue posible producir semillas con mayor valor nutritivo cuando se aplicó una restricción hídrica desde un 40 a un 20 por ciento de la capacidad de campo sin reducir considerablemente el rendimiento.

Determinación del contenido de gliadinas en alimentos elaborados con amaranto, quínoa y/o chía / Gliadins determination in food elaborated with amaranth, quínoa and/or chía

Amaranth, quínoa and chía are naturally gluten-free products that may be used in a celiac diet. An ELISA, using R-Biopharm RIDASCREEN gliadin, was used to determine a possible cross contamination with gliadins. Thirty-seven samples of foods with these ingredients were analyzed. Nine samples had levels higher than 20 mglKg, the maximum gluten level established by Codex Alimentarius: three of them were cereal bars with the inscription is in TACC and/or ìwithout gluteni, two were cereal bars without inscriptions about gluten content, one was a mixture of ground seeds, others were pop amaranth and quínoa crops (sold at retail) and the last was an amaranth flour which was labeled ifor celiac patients. Twenty-eight remaining samples had gluten content below 20 mglKg. Foods elaborated with amaranth, quínoa and/or chía are suitable for celiac patients. However, the manufacturers must apply good manufacturing practices in all the different steps in gluten-free foodstuff production and celiac patients should not buy these products when they are sold at retail, because of possible cross contamination that can occur at the stores.

Amaranto, quínoa y chía, por ser naturalmente libres de gluten, pueden ser incorporados en la dieta celíaca. Con el objeto de evaluar una posible contaminación cruzada con gliadinas no permitidas, se analizaron 37 alimentos con estos ingredientes mediante un enzi-moinmunoensayo utilizando RIDASCREEN gliadin de R-Biopharm. Considerando el contenido máximo de gluten establecido por el Codex Alimentarius (20 mg/ Kg), nueve productos superaron la norma: tres barras de cereales que declaraban "sin TACC" y/o "no contiene gluten", dos barras de cereales que no tenían ninguna declaración respecto del contenido de gluten, una mezcla de semillas molidas, una muestra de amaranto popeado comprado al detalle, una muestra de semillas de quinoa comprada suelta en un mercado de la provincia de Salta y una muestra de harina de amaranto envasada que declaraba "apto para celíacos". En las veintiocho muestras restantes se evidenció un contenido de gluten inferior a los 20 mg/Kg. Los productos elaborados con amaranto, quínoa y/o chía son seguros para personas con celiaquía; sin embargo, los fabricantes deben implementar buenas prácticas de manufactura en las diferentes etapas de elaboración de alimentos libres de gluten y las personas celíacas no deben consumir alimentos supuestamente aptos que se expenden al detalle, por la posible contaminación cruzada que puede darse en los comercios.