ABSTRACT
The growing consumer interest fueled by the belief in the superiority of organic foods raises questions about their actual nutritional superiority over conventional ones. This assumption remains a controversial issue. The present study addresses scientific evidence to clarify this controversy and provide relevant insights for informed decision-making regarding dietary choices. We collected 147 scientific articles containing 656 comparative analyses based on 1779 samples of 68 vegetable, fruit, and other (cereals, pulses, etc.) foods, 22 nutritional properties, and nine residues. Results show that in 191 (29.1%) comparisons, there were significant differences between organic and conventional foods. In a similar quantity of cases (190; 29.0%), there were divergences in the results since some studies reported significant differences while others did not. Finally, most of the comparative analyses (275; 41.9%) showed no significant difference between organic and conventional foods. Therefore, the results herein show no generalizable superiority of organic over conventional foods. Claims for nutritious advantages would eventually be applied to specific comparisons, depending on the food type and nutritional parameter.
ABSTRACT
Ungurahui, or Patawa, fruits are a popular fruit and medicinal food used in the Amazon. Here, we have studied nine natural populations of ungurahui from the Peruvian Amazon regarding their nutritional and biological activities, including metal composition, proximal analyses, cytotoxic, antioxidant and cholinesterase inhibition activities. Twenty-four compounds have been detected in these Peruvian natural populations by UHPLC-MS, including nine phenolic acids (peaks 1-6, 8, 9 and 11), four C-glycosyl flavonoids (peaks 12, 16, 17 and 18), two flavonols (peaks 7 and 10), one flavanol (peak 15), three anthocyanins (peaks 13, 14 and 22) and five resveratrol derivatives (peaks 19-21, 23 and 24). Sample 9, Tunaants, showed the highest DPPH clearing capacity regarding the content of Trolox equivalents (2208.79 µmol Trolox/g), but an ORAC test of the sample collected in San Lorenzo showed the highest clearing activity (1222.28 µmol Trolox/g) and the sample collected in Allpahuayo Mishana showed the most powerful ABTS (1803.72 µmol Trolox/g). The sample from Jenaro Herrera was the most powerful in AChe inhibition (IC50 2.05 ± 0.03 µg/mL), followed by the sample from Contamana (IC50 2.43 ± 0.12 µg/mL). In BChE inhibition, the sample from Palestina was the most active (4.42 ± 0.06 µg/mL), followed by samples from Tunaants and San Lorenzo. The differences among bioactivities can be related to the different growing conditions of the populations of ungurahui. The palm tree fruit proved to be a good source of natural antioxidants and dietary fatty acids, and their consumption represents an alternative for the prevention of neurodegenerative or related non-chronic transmittable diseases.
ABSTRACT
Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. Cocoa shell and pod husk have been proposed as a by-product with several interesting bioactivities, and the gummy residue or glue (a sticky, gluey by-product known as "mucilage" in Spanish) is used to produce liquors and is eaten as a food in Perú. However, little is known about the chemical composition and bioactivity of flours made from Peruvian cocoa ecotype wastes such as those from the vein and pod husk of the fruits. This study aimed to characterize the in vitro antioxidant properties and nutritional values of flours made from the waste from a special ecotype of cocoa (CCN-51). The chemical fingerprinting was performed using UHPLC-HESI orbitrap mass spectrometry and allowed the detection of 51 compounds. GC-FID was used for the determination of individual fatty acid contents, and the antioxidant activity was assessed by several assays (DPPH, FRAP, and ABTS). The flours obtained were composed of a good amount of dietary fiber, carbohydrates, and minerals, as well as several bioactive polyphenolic compounds, fatty acids, and amino acids with nutraceutical properties, making the flours a rich and promising food as well as a good source for the preparation of functional foods or nutraceuticals.
ABSTRACT
Cocona fruits are a popular food and medicinal fruit used mainly in the Amazon and several countries of South America for the preparation of several food products such as drinks, jams and milk shakes. In this study five ecotypes of cocona native to Peru have been studied regarding their nutritional and antioxidants values plus antihyperlipidemic activities. Seventy bioactive compounds have been detected in Peruvian cocona ecotypes including several phenolic acids, aminoacids and flavonoids; of those six were spermidines, (peaks 1, 2, 25, 26, 38 and 39), thirteen were aminoacids, (peaks 3-9, 11-13, 16, 17, 22-24), eighteen flavonoids (peaks 28, 30-32 45,46, 48-53 56, 57, 61 and 64-66), twelve were phenolics (peaks 19, 21, 27, 29, 34, 35, 36, 42, 43, 44, 54, and 59), two carotenoids, (peak 62 and 63), eight were lipid derivatives (peaks 37, 55, 58, 60 and 67-70), one sugar (peak 47), four terpenes (peaks 33, 40, 41 and 47), two amides, (peaks 10 and 18), one aldehyde, (peak 15), and three saturated organic acids, (peaks 4, 5 and 20). Hypercholesterolemic rats administered with pulp of the ecotypes CTR and SRN9 showed the lowest cholesterol and triglyceride levels after treatment (126.74 ± 6.63; 102.11 ± 9.47; 58.16 ± 6.64; 61.05 ± 4.00 mg/dL, for cholesterol, triglycerides, high-density lipoprotein and low-density lipoprotein respectively, for the group treated with SRN9 pulp, and 130.09 ± 8.55; 108.51 ± 10.04; 57.30 ± 5.72; and 65.41 ± 7.68 mg/dL, for cholesterol, triglycerides, HDL and LDL lipoproteins respectively for the group treated with CTR pulp). The ecotypes proved to be good sources of natural antioxidants and their consumption represent an alternative for the prevention of atherosclerosis.
ABSTRACT
El fenogreco es una planta forrajera que pertenece a la familia Leguminoceae. Su nombre científico es Trigonella foenum graecum (heno griego) y se la conoce también como alholva. Se han descripto siete especies, entre las cuales se destacan Trigonella gladiata, Trigonella coerulea y Trigonella foenum graecum1 . Dado que no se conocen las numerosas propiedades de Trigonella, el objetivo de este trabajo fue diseñar alimentos novedosos y/o realizar modificaciones de alimentos existentes empleando fenogreco como materia prima, estudiar sus características organolépticas, cuantificar sus macronutrientes y compuestos antioxidantes, realizar la evaluación nutricional de los productos obtenidos, su aceptabilidad y potencial aplicación en pacientes diabéticos. El estudio es de tipo exploratorio-descriptivo, mientras que el diseño es no experimental-transversal. Se elaboraron exitosamente diferentes productos alimenticios con y sin semillas de fenogreco: pancitos saborizados (porción 50 g), barritas de cereales (porción de 20 g) y tartaletas de atún, queso y aceitunas (porción de 15 g). Las preparaciones con fenogreco tuvieron gran aceptabilidad en la población encuestada. Los resultados de cuantificación de macronutrientes indican que la semilla de fenogreco posee 56 g de carbohidratos totales, 30 g de carbohidratos reductores, 2,02 g de compuestos fenólicos, 28 g de proteínas, 7,8 g de grasas y 27 g de fibras (en 100 g de semilla), convirtiéndo lo en un alimento completo nutricionalmente y aceptable para incluir en la dieta de las poblaciones que lo tengan a su alcance.
Fenugreek is a fodder plant in the family Leguminoseae. Its scientific name is Trigonella foenum graecum (Greek hay) also known as alholva. Seven species have been described, including Trigonella gladiata, Trigonella coerulea and Trigonella foenum graecum1 . Since the several properties of Trigonella are unknown, the purpose of this paper was to design novel foods and/or modify existing foods using fenugreek as raw material, study its organoleptic properties, quantify its macronutrients and antioxidant compounds, perform the nutritional assessment of products obtained, their acceptability and potential use in diabetic patients. This is an exploratory-descriptive study, whereas the design is non-experimental-transversal. Different food products were successfully manufactured with and without fenugreek seeds: savory bread (serving 50 g), cereal bar (serving 20 g) tuna, cheese and olives cakes (serving 15 g). Preparations with fenugreek were fully accepted by the population surveyed. The results obtained by the quantification of macronutrients show that fenugreek seed contains 56 g total carbohydrates, 30 g reducing carbohydrates, 2,02 g phenolic compounds, 28 g proteins, 7,8 g fat and 27 g fiber (in 100 g of seeds); making it a completely nutritional and acceptable food to be included in a diet for the populations who can afford it.
Subject(s)
Humans , Male , Female , Adult , Nutrition Assessment , Personal Satisfaction , Plant Physiological Phenomena , Seeds/chemistry , Trigonella/chemistry , Food Samples , Food Handling/methods , Surveys and QuestionnairesSubject(s)
Animals , Birds/classification , Meat/analysis , Abattoirs/instrumentation , Food Quality Standards , Nutritive ValueABSTRACT
Spent birds are usually used in the industry to make processed foods. This occurs due to the advanced age of these birds and the small price per kilogram of them. As well, the consumer is not used to buy meat of spent birds, thinking that this meat has a lower quality then the commercial one, found at the markets. Today, in Brazil, white spent males are sold for R$ 0.55/kg and red ones for R$ 0.65/kg. According to these, the aim of this study was to compare the chemical composition of birds with the ideal age to slaughter and birds in a spent age. It was used the Pectoralis major muscle from ten deboned carcasses of slow growth lineage at the ideal age to slaughter (85 days) and ten of spent birds (70 weeks) obtained from a commercial slaughterhouse. After the slaughter and rigor mortis process, they were carried to the Laboratory of Animal Products Technology. The breasts were crushed in a compact industrial mill and the meat was placed (100g of average weight) in an aluminum pot (or aluminum lunch box). These pots were carried to a forced ventilation heater with temperature of 65ºC and took off 72 hours later. The dried meat was crushed again in a ball mill, the dusted meat placed in porcelain crucibles and carried to a new dry at 105ºC in other heater to determine the humidity percentage. After this process, 0.1g of the sample dried was weighed in triplets to total nitrogen
O artigo não apresenta resumo em português.
Subject(s)
Animals , Birds/classification , Meat/analysis , Abattoirs/instrumentation , Food Quality Standards , Nutritive ValueABSTRACT
Spent birds are usually used in the industry to make processed foods. This occurs due to the advanced age of these birds and the small price per kilogram of them. As well, the consumer is not used to buy meat of spent birds, thinking that this meat has a lower quality then the commercial one, found at the markets. Today, in Brazil, white spent males are sold for R$ 0.55/kg and red ones for R$ 0.65/kg. According to these, the aim of this study was to compare the chemical composition of birds with the ideal age to slaughter and birds in a spent age. It was used the Pectoralis major muscle from ten deboned carcasses of slow growth lineage at the ideal age to slaughter (85 days) and ten of spent birds (70 weeks) obtained from a commercial slaughterhouse. After the slaughter and rigor mortis process, they were carried to the Laboratory of Animal Products Technology. The breasts were crushed in a compact industrial mill and the meat was placed (100g of average weight) in an aluminum pot (or aluminum lunch box). These pots were carried to a forced ventilation heater with temperature of 65ºC and took off 72 hours later. The dried meat was crushed again in a ball mill, the dusted meat placed in porcelain crucibles and carried to a new dry at 105ºC in other heater to determine the humidity percentage. After this process, 0.1g of the sample dried was weighed in triplets to total nitrogen
O artigo não apresenta resumo em português.
ABSTRACT
A castanha de caju possui elevado valor nutricional por ser fonte de proteína, ácidos graxos e carboidratos. A quantificação dos minerais em alimentos é importante, já que estes constituintes são muito importantes do ponto de vista nutricional. Diante do exposto, essa pesquisa teve como objetivo caracterizar e quantificar os minerais na amêndoa de castanha de caju dos cultivos convencional e orgânico em diferentes etapas de processamento com ênfase à Ingestão Diária Recomendada destes minerais. O estudo foi realizado com amêndoas de castanha de caju coletadas em quatro etapas da linha de processamento (após a decorticação, antes da despeliculagem, após a despeliculagem e embalagam). Os minerais sódio, potássio, cálcio, magnésio, ferro, cobre, zinco, manganês, cobalto, níquel e selênio foram quantificados. As amêndoas apresentaram boas quantidades de todos os minerais estudados. Ocorreu pequena variação no conteúdo dos minerais potássio, magnésio, zinco e cobalto durante o processamento. As amêndoas de castanha de caju de cultivo convencional apresentaram teores de minerais semelhantes aos das amêndoas de cultivo orgânico.
The cashew nut has a high nutritional value since it is a source of protein, fatty acids and carbohydrates. The minerals quantification in food is important, since these are important constituents from the nutritional point of view. Given the above, this research aimed to characterize and quantify the minerals of the cashew nuts from conventional and organic cultivation during various stages of processing with emphasis in the Recommended Daily Intake of these minerals. The study was performed with cashew nuts collected at four stages of processing (after shelling, before peeling, after peeling and packing). The minerals sodium, potassium, calcium, magnesium, iron, copper, zinc, manganese, cobalt, nickel and selenium were quantified. The nuts presented good content of all minerals studied. There was little variation in the content of the potassium, magnesium, zinc and cobalt minerals during the processing. The cashew nuts from conventional cultivation presented similar content of minerals to the nuts from organic cultivation.
ABSTRACT
A finalidade deste trabalho foi determinar as principais características organolépticas que fazem com que os consumidores apreciem ou não a carne suína e verificar as principais preferências, como também diagnosticar os pontos negativos relatados pelos consumidores. Para tanto, foram realizadas entrevistas através de um questionário aos residentes dos municípios de Cajazeiras, Sousa e Patos, nos quais foi possível entrevistar570 pessoas. No intuito de identificar e classificar os consumidores da carne suína localizados na microrregião do sertão paraibano no ano de 2007foi utilizado um questionário piloto, com posterior aplicação do definitivo. Na análise dos dados observou-se que as profissões mais frequentes foram às donas de casa com 25,96% e os comerciantes com 4,74%. Dentre os tipos de carne as preferidas foram: bovina (61,93%), aves (17,54%) e suína (9,30%). Sobre o baixo consumo de carne suína, relataram que não sabiam opinar (71,23%) e por problemas de saúde (19,30%). Em relação à apreciação, a carne suína obteve o segundo lugar na pesquisa com 23,50%. Entre os entrevistados, 83,16% afirmaram ter a informação de que a carne suína pode trazer algum risco para a saúde humana. Ficou claro que o baixo consumo de carne suína está intimamente vinculado à carência de informações por parte dos consumidores.
The purpose of this study was to determine the major organoleptic characteristics that make consumers enjoy pork or not and to verify the main preferences, as well as to diagnose the negatives reported by consumers. Therefore, interviews were conducted using a questionnaire to residents of the municipalities of Cajazeiras, Sousa and Patos, where it was possible to interview 570 people. With the aim of to identify and to classify the consumers of pork located in the micro region of the interior of Paraiba in 2007 a pilot questionnaire was used with subsequent final application. In the data analysis has been observed that the most common occupations were to housewives with 25.96% and 4.74% with traders. Among the preferred types of meat were beef bovine (61.93%), poultry (17.54%) and pork (9.30%). About the low consumption of pork, reported that they did not know give opinions (71.23%) and health issues (19.30%).Regarding the assessment the pork took second place in the survey with 23.50%. Among the respondents, 83.16% said they had the information that the pork can provide some risk for human health.Became clear that the low consumption of pork is closely linked to the lack of information for consumers.
Subject(s)
Humans , Animals , Swine , Surveys and Questionnaires , Consumer Behavior , Pork MeatABSTRACT
A castanha de caju possui elevado valor nutricional por ser fonte de proteína, ácidos graxos e carboidratos. A quantificação dos minerais em alimentos é importante, já que estes constituintes são muito importantes do ponto de vista nutricional. Diante do exposto, essa pesquisa teve como objetivo caracterizar e quantificar os minerais na amêndoa de castanha de caju dos cultivos convencional e orgânico em diferentes etapas de processamento com ênfase à Ingestão Diária Recomendada destes minerais. O estudo foi realizado com amêndoas de castanha de caju coletadas em quatro etapas da linha de processamento (após a decorticação, antes da despeliculagem, após a despeliculagem e embalagam). Os minerais sódio, potássio, cálcio, magnésio, ferro, cobre, zinco, manganês, cobalto, níquel e selênio foram quantificados. As amêndoas apresentaram boas quantidades de todos os minerais estudados. Ocorreu pequena variação no conteúdo dos minerais potássio, magnésio, zinco e cobalto durante o processamento. As amêndoas de castanha de caju de cultivo convencional apresentaram teores de minerais semelhantes aos das amêndoas de cultivo orgânico.
The cashew nut has a high nutritional value since it is a source of protein, fatty acids and carbohydrates. The minerals quantification in food is important, since these are important constituents from the nutritional point of view. Given the above, this research aimed to characterize and quantify the minerals of the cashew nuts from conventional and organic cultivation during various stages of processing with emphasis in the Recommended Daily Intake of these minerals. The study was performed with cashew nuts collected at four stages of processing (after shelling, before peeling, after peeling and packing). The minerals sodium, potassium, calcium, magnesium, iron, copper, zinc, manganese, cobalt, nickel and selenium were quantified. The nuts presented good content of all minerals studied. There was little variation in the content of the potassium, magnesium, zinc and cobalt minerals during the processing. The cashew nuts from conventional cultivation presented similar content of minerals to the nuts from organic cultivation.