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Analytical methods based on digital images coupled to chemometric tools are promising alternatives for developing analytical methodologies in determining quality parameters in foods. The total phenolics, monomeric anthocyanins, and tannin content were quantified based on digital images and pseudo-univariate calibration performed from Independent Components Analysis (ICA). Differences between ICA, Principal Component Analysis (PCA), and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS), highlighting the chosen ICA for this proposal, were explained. In all pseudo-univariate calibration curves, correlation coefficients higher than 0.9 were achieved. The results suggest that digital images coupled with ICA can give applicable pseudo-univariate calibration models to determine bioactive compounds. Even more, the device to obtain an image is cheaper than most analytical instruments. Digital images may have a promising future in developing analytical methodologies for complex samples such as foods from a pseudo-univariate calibration perspective (where a small data set is needed in the calibration step).

This study investigated the effect of the solvent composition on the extraction of phenolic compounds from teff grains and compared the efficiency between the techniques homogeniser‐assisted extraction (HAE) and ultrasound‐assisted extraction (UAE). The solvents used were water, ethanol and methanol, and the response analysed was the total phenolic content (TPC). The quantitative profile of polyphenols extracted was also determined by ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐TQD). According to the optimisation, the maximum response was estimated at solvent ratios of 51:40:9 and 49:26:25 (water/ethanol/methanol, v/v/v) for HAE and UAE, respectively. Under optimal conditions, the extraction technique did not significantly influence the TPC extracted, but the TFC (total flavonoid content) and the antioxidant capacity were significantly higher when UAE was used. The phenolic acids p‐coumaric and protocatechuic and the flavonoids quercetin, rutin and myricetin were the main polyphenols extracted. Both techniques studied were efficient in extracting polyphenols from whole teff grains.

This work shows an alternative methodology based on a portable near-infrared (NIR) spectroscopy coupled to independent components analysis (ICA) in a pseudo-univariate calibration way to determine total anthocyanins (TA) concentration and antioxidant activity (AA) in whole grape juice. To this, the scores proportions more related to TA and AA were plotted against TA and AA obtained by its respective references methodology to build pseudo-univariate calibration models with correlation coefficients of 0.9699 and 0.9814, respectively. From the results, it is possible the suggestion that NIR spectra coupled to ICA enable to overcome interferences using first-order data and work properly when there is enough selectivity for the analyte profile in the sample data.

The use of chemometric tools is progressing to scientific areas where analytical chemistry is present, such as food science. In analytical food evaluation, oils represent an important field, allowing the exploration of the antioxidant effects of herbs and seeds. However, traditional methodologies have some drawbacks which must be overcome, such as being time-consuming, requiring sample preparation, the use of solvents/reagents, and the generation of toxic waste. The objective of this study is to evaluate the protective effect provided by plant-based substances (directly, or as extracts), including pumpkin seeds, poppy seeds, dehydrated goji berry, and Proven&ccedil, al herbs, against the oxidation of antioxidant-free soybean oil. Synthetic antioxidants tert-butylhydroquinone and butylated hydroxytoluene were also considered. The evaluation was made through thermal degradation of soybean oil at different temperatures, and near-infrared spectroscopy was employed in an n-way mode, coupled with Parallel Factor Analysis (PARAFAC) to extract nontrivial information. The results for PARAFAC indicated that factor 1 shows oxidation product information, while factor 2 presents results regarding the antioxidant effect. The plant-based extract was more effective in improving the frying stability of soybean oil. It was also possible to observe that while the oxidation product concentration increased, the antioxidant concentration decreased as the temperature increased. The proposed method is shown to be a simple and fast way to obtain information on the protective effects of antioxidant additives in edible oils, and has an encouraging potential for use in other applications.

Digital images associated with chemometric tools, in a non-destructive approach, have been applied for the evaluation of the Brazilian monovarietal extra virgin olive oil. Independent component analysis (ICA) was employed in the image data evaluation of olive oils produced from distinctive olive varieties, and it was successful in highlighting the natural grouping among the samples based on the color histograms (red, green and blue (RGB) channels). The study’s proposal indicates the ability of accurate separation of the twenty-four samples considering their color. To conclude and support the hypothesis, principal component analysis (PCA) was applied in the visible spectra of the Brazilian monovarietal extra virgin olive oil, to observe the similarities between the samples, and the results are in agreement with those obtained by image analysis coupled with ICA. This method demonstrates the possibility for the characterization of olive oils respecting the principles of Green Chemistry.

“Queijo de Nisa” is a traditional Portuguese cheese, granted with PDO label, produced with raw ewe’s milk in which the aqueous extract of cardoon flower Cynara cardunculus L. is the only coagulant allowed. As in similar cheeses with no use of starter cultures or pasteurisation, the quality and food safety are depending on prevention, high hygienic standards and a proper manufacturing process. This study investigated the use of computer vision as novel method for the evaluation of gas holes in Queijo de Nisa in three different ripening dates (0, 15 and 35 days). A total of 48 samples were produced using cardoon flower from three different origins (C1, C2 and C3) and a commercial vegetable coagulant (C4). The results presented a high correlation between image-dependent attributes and physical–chemical properties during ripening time, especially within the first 15 days of ripening time, where major structural changes were observed inside the Queijo de Nisa cheese. Principal component analysis presented a strong correlation (p

Gluten-free biscuits were developed with the addition of chia seeds (Salvia hispanica L.) and turmeric powder. An experimental design 2(2) were employed in the formulation optimization that promotes better sensory acceptance through acceptance test with a hedonic scale of 9 points. For characterization purposes, the centesimal composition from chia seeds and the turmeric powder were determined. The biscuits were produced from an optimized formulation with and without chia seeds and turmeric powder with microbiological results safe for consumption by evaluation Salmonella sp., positive coagulase Staphylococcus, and Coliforms to 45 °C. The Principal Components Analysis (PCA) was used in the investigation of sensory results (color, flavor, texture, smell, appearance, overall impression). It was also considered the habits of consuming food with/without gluten, purchase intentions, including age and gender. The results show that there is no distinction between the biscuits with the addition of chia seeds and turmeric powder. A statistical test using the confidence ellipse confirms that there no significant difference, at a 95% confidence level, among the sensory results for the biscuits with and without chia seeds and turmeric powder.

A partir da discussão sobre o grau de efetividade da participação social na formulação de políticas públicas, este artigo apresenta um caso de sucesso em que parte das demandas de movimentos sociais entra na agenda governamental e se torna uma política. Para fazer a análise do Plano Juventude Viva – uma política com foco nos homicídios de jovens negros e no racismo institucional –, o estudo adota uma estratégia analítica que combina teorias de movimentos sociais e participação com teorias sobre políticas públicas. O histórico de construção dessa agenda temática pelos ativistas de movimentos e dos apoios recebidos revela como o problema dos homicídios de jovens negros se tornou uma pauta prioritária em fóruns participativos. Em seguida, o artigo mostra o momento em que se abre uma janela política, gerando uma oportunidade para ativistas, na burocracia estatal, de explorar a inserção dessa temática na agenda governamental. A análise da configuração institucional da arena decisória no governo e dos atores ali presentes, por fim, explica a política final adotada e seu conteúdo. A contribuição da análise institucional para a explicação da efetividade é um achado que sugere uma possibilidade analítica para a agenda de pesquisa sobre participação e políticas públicas. THE BLACK SOCIAL MOVEMENT IN THE FORMATION OF THE GOVERNMENTAL AGENDA: a case study of the Plano Juventude VivaBased on studies analyzing social participation effectiveness into public policy formulation, this article presents a case of success in which part of the demands from social movements were adopted as a government policy. In order to analyze the “Young Persons Living Plan” – a policy focusing on the high levels of homicide among young black people in Brazil and on institutional racism – this study adopts an analytical strategy which combines theories of social movement and participation with public policy theories. The historical construction of this issue by social movement activists and also the support received by other political actors reveals how the issue of homicide among black youths became a priority agenda in participatory forums. Subsequently, the article shows the moment where a political window is opened which produced an opportunity for activists inside the state bureaucracy to explore the entering of the issue into the government agenda. Finally, the analysis of the institutional configuration of the decision-making arena within the government apparatus and of the political actors involved in the process explains the final public policy adopted and its substantive content. The contribution of the adopted institutionalist perspective to explain effectiveness is considered to be a useful finding for the research agenda on participation and public policies.Keywords: Social movements. Social participation effectiveness. Decision-making arenas. Young Persons Living Plan Brazil. Multiple streams model. LE MOUVEMENT SOCIAL NOIR DANS LA FORMATION DE L’AGENDA GOUVERNEMENTAL: une étude de cas du Plano Juventude VivaA partir de la discussion sur le degré d’efficacité de la participation sociale dans la formulation de la politique publique, cet article présente un exemple de réussite où une partie des revendications des mouvements sociaux sont entrées dans le programme du gouvernement et devenues une politique. Pour ce faire, l’analyse du Plan Jeunesse Viva – une politique axée sur les homicides chez les jeunes noirs et le racisme institutionnel – notre recherche adopte une stratégie d’analyse qui combine les théories des mouvements sociaux et de la participation avec les théories des politiques publiques. L’histoire de la construction de ce programme thématique par les militants des mouvements et le soutien reçu révèle comment le problème des homicides des jeunes noirs est devenu une priorité au programme des forums participatifs. Ensuite, l’article montre à quel moment le politique s’ouvre à la revendication, créant ainsi une opportunité pour les militants appartenant à la bureaucratie d’Etat de mettre cette question à l’ordre du jour du gouvernement. L’analyse de l’organisation institutionnelle de la structure de prise de décision au sein du gouvernement ainsi que des acteurs présents, explique la politique finale adoptée et son contenu. L’objet de l’analyse institutionnelle que nous avons aadoptée pour expliquer l’efficacité est de trouver ce que suggère une capacité d’analyse à la recherche d’ordre du jour sur la participation et la politique publique.Mots-clés: Mouvements sociaux. Efficacité de la participation sociale. Arénas de décision. Plan Jeunesse Viva Brésil. Modèle de flux multiples.

Samples of chia seeds (Salvia hispanica L.) were degreased by cold pressing and the residue obtained named degreased chia seeds (DCS) had the antioxidants extract obtained. A 22 experimental design was employed in order to evaluate the factors ethanol concentration and extraction time. The optimized conditions were extraction time 15 min with ethanol 70% where the activity (RSA), evaluated by the DPPH (2,2-diphenyl-1-picryl-hydrazyl) method was 94.76%. For this extract, the total phenolics content was 359.64 mg EGA/100 g. A pseudo-univariate calibration model is proposed as an alternative methodology to determine the %RSA by using the relative concentration from multivariate curve resolution with alternating least squares (MCR-ALS) from near-infrared (NIR) spectra of the antioxidant extract from DCS. The results suggest the possibility of %RSA determination directly from NIR spectra from extracts from DCS by using the multivariate resolution method MCR-ALS.

As relações entre agricultores familiares e poder público tornaram-se mais próximas a partir de políticas públicas que estimularam a criação de espaços de participação social, como o PRONAF, em 1996 e o Programa Territórios da Cidadania, em 2008. Nota-se que essas políticas são criadas como resultante das lutas e reivindicações por garantia de direitos (como acesso à terra, à cidadania e ao desenvolvimento econômico etc.) e por avanços na construção e implementação de instrumentos de políticas públicas voltadas ao fortalecimento dos atores locais, particularmente os agricultores familiares. A partir da discussão sobre os efeitos de diferentes arranjos institucionais na formulação, implementação e resultado das políticas, este artigo foca no aspecto da participação como um dos fatores identificados como central para a produção de inovação, legitimidade, baixo conflito social e efetividade dos programas e ações estatais. Os dados são oriundos de pesquisas feitas no Território Mato Grande/RN e no Território Portal da Amazônia/MT. Os principais resultados deste estudo de caso confirmam em parte as observações verificadas nos estudos sobre arranjos institucionais. Com especial destaque para a identificação dos gargalos para uma participação efetiva observou-se que: há ausência de participação de atores não organizados e/ou de comunidades tradicionais e de minorias apesar destes serem afetados pelas políticas em questão; ausência de representantes dos governos municipais como interlocutores e potenciais apoiadores de soluções institucionais locais; uma recorrente falta de condições operacionais mínimas para garantir a diversidade e regularidade da participação. Ainda assim, do ponto de vista dos participantes, há um aprendizado institucional que promove o exercício democrático e de cidadania.

Diffusion of Policies, Practices and Social Technologies in Brazil * (Faria, Carlos Aurelio Pimenta de; Coelho, Denilson Bandeira, and Jard da Silva, Sidney (eds). Difusao de Politicas Publicas. Sao Bernardo do Campo: Publisher UFABC, 2016)It is a welcoming introduction to the Brazilian academic community the arrival of the book 'Public Policy Diffusion', edited by Professors Faria, Coelho and Jard da Silva. As it is stated in the opening pages of the book, the use of diffusion models is very incipient in Brazil in comparison to the level of knowledge accumulation in the international literature, especially in the USA. In this sense, it is an admirable effort to gather together ten chapters not only discussing the dissemination and adoption of public policies but also presenting a diverse collection in terms of perspectives and models possible to be used as an analytical reference.But, in my view, this book could also be read as attempted explanations for the adoption of policies, practices and ideas in the Brazilian case. With the exception of the first chapter (by COELHO), which discusses analytical tools of this literature, nine out of the ten chapters include Brazil in their analysis, either as a single case or in comparison to other Latin American countries and worldwide. Although it is not the purpose of the editors, I could not avoid making connections among chapters thinking about possible general findings for the Brazilian case, which I will discuss further on.For the unfamiliar reader, the phenomenon of policy diffusion could be summarized in the following puzzle: why and how some policies get to be considered as 'good practices' and adopted by other governments?Let us first say that diffusion or transference of policies is not something neww in policy systems. What is new is an academic interest to study the phenomenon and to extract regular patterns for explanation. One thing, then, is to show policies, practices or social technologies being spread or disseminated among governments, but something quite different is to attempt to explain why and how this happens in the attempt of constructing theories of policy diffusion, transfer or, more generally, learning.Some models of explanations, concepts and types of mechanisms that could produce diffusion are presented and discussed. Although there is no unity in the use and applications of the analytical tools and concepts among authors, it is possible to extract some basic features of policy diffusion models.We learn that countries or subnational governments may 01. innovate, that is, adopt a new policy, program or practice; 02. emulate (adapting the original policy to local contexts and objectives) or 03. copy the original policy (associated with coercion). Innovation does not equate to invention as it is understood as "a program that is new to the government adopting it" (BERRY and BERRY, 2007). These are pioneering experiences that may lead to the spreading or adoption by other governments. Emulation does not equate to copying. It means that local conditions and actors will play a role by adapting the original policy to their own needs and beliefs. The case of copying the original policy without adaptation, argue some of the authors, would be more common in countries that do not have enough bureaucratic/state capacity and it is normally associated with the adoption of certain practices as a condition for loans from international agencies. Hence the label 'coercion' for this type of mechanism in which governments do not have, really, much of a choice.Countries may also be analyzed as 'importers' or 'exporters' of policy innovation as some of the authors argue.Based on the readings of the Brazilian case presented throughout the book, one learns that Brazil (also valid for other Latin American countries) has 'imported' and/or diffused domestically the ideas of economic liberalization, regulatory agencies after privatization (chapter by JORDANA), new models of reforming Public Pension (by JARDIM and JARD DA SILVA) and also models of administrative/management reforms (by ABRUCIO, SANO and SEGATTO; and also by PALOTTI, PEREIRA and CAMOES). …

In order to provide an effective and environmentally correct alternative for oil extraction, subcritical n-propane was used under different temperature and pressure conditions to obtain Brazil nut oil. The composition of the oil was determined and compared to the oils obtained by conventional methods. The result of the extraction yield obtained using subcritical fluid extraction (SFE) at 60 oC, 6 MPa and granulometry < 1.40 mm (63.13%) presented minor differences to the yield obtained by Soxhlet extraction (SE) (68.44%) and Bligh and Dyer extraction (BD) (59.54%). The composition in fatty acids was similar regardless of the method of extraction used. Oxidized triacylglycerols (TAGs) were found in the oils extracted by SE and BD while they were not detected in the oils extracted by SFE. The quantity of bioactive compounds was higher in the oils obtained by SFE. Thus, the SFE using n-propane preserves the nutritional characteristics and lipophilic components of the oil, besides improving the availability of bioactive compounds from an effective “green extraction” without the use of toxic solvents.

This aim of this study was to characterize five varieties of avocado for their proximal composition, physical properties, fatty acids composition, antioxidant capacity, carotenoids and minerals. Quintal variety presented the best result for total lipids, physical properties, carotenoids and minerals. All the varieties presented a predominance of monounsaturated fatty acids (60%). The major monounsaturated fatty acid was oleic acid. Among the varieties analyzed, Breda variety had greater activity results for FRAP (145%) and DPPH (1.1200 µmol TE/g) assays, Quintal had higher values for ABTS analysis, Ouro Verde presented better results for ORAC assay (23%), and Margarida had the best result for L-ORAC analysis (200 µmol ET/g).

RESUMO: Nos países outrora chamados de terceiro mundo, hoje apelidados “países emergentes” e/ou “países periféricos e semiperiféricos”, surgem experiências inovadoras, de caráter contra-hegemónico, cujos projetos de educação superior se situam em uma perspectiva de equidade e justiça sociais incluindo os grupos sociais historicamente marginalizados e afastados do direito à educação superior. O texto que se apresenta pretende desvelar e reflectir sobre a estrutura institucional que sustenta um novo modelo de educação superior no Brasil, particularmente na Universidade Federal do ABC (UFABC). Os processos de democratização dos países, acompanhados de políticas direcionadas para o investimento em novas instituições de educação superior (IES), permitiram uma diversidade considerável no que diz respeito aos novos públicos estudantis. As universidades, tradicionalmente reservadas às elites, abriram-se a novos estudantes, de diferentes dimensões de gênero, etnia, classe social e gerações. Essa abertura criou desafios e expectativas quanto à democratização da educação superior, à inclusão da diversidade cultural e epistemológica, à promoção da interculturalidade e à descolonização das relações de poder e de conhecimento. Algumas políticas de experimentação institucional merecem referência particular. No Brasil, a acção dos governos pós-neoliberais de Lula e Dilma também se centrou na criação de universidades populares, apresentando perfis diferenciados e respondendo a objetivos específicos de ação política. A primeira delas foi a UFABC, cuja matriz institucional constitui objeto do nosso estudo. Centrar-nos-emos em uma pesquisa documental de caráter qualitativo utilizando a análise de discurso na perspectiva de N. Fairclough com o objetivo de inferir as linhas estruturantes do novo modelo de educação superior com foco específico nos fundamentos conceituais, no modelo pedagógico e nos princípios reguladores da prática pedagógica. Sendo um novo modelo de educação superior que promove a interdisciplinaridade e a inclusão da diversidade social, cultural e epistemológica tendo em vista a promoção da justiça cognitiva, pretendemos saber quais os fundamentos epistemológicos que sustentam a matriz institucional da UFABC e que regulam toda a actividade académica da instituição e suas relações com a sociedade. Uma das conclusões do estudo aponta para algumas contradições entre os discursos e as práticas.

The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass spectrometer (UPLC-MS), combined with accelerated oxidation tests and oxygen radical absorbance capacity method (ORAC), using the fluorescein (FL) decay curve (ORACFL) assay, enable an improved evaluation of the distribution of the antioxidant compounds and their lipid protection abilities. The lipid protection tendency observed was in agreement with the polar paradox theory. The ORACFL results reported here are higher than other reported in the literature, even when performing a sample extraction directly into one of the emulsion phases, thus demonstrating the effectiveness of this direct addition regarding the antioxidant activity. The analysis of the mass spectra of the emulsions enabled to verify the existence and distribution of some phenolic compounds in both phases. The direct extraction in the aqueous and oil phases of the emulsion increased, in a general way, the amount of identified compounds in each phase.

A complete factorial design (2(3)) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of overrun due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g(−1)) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.

The quality of vegetable oils is related to the presence of bioactive compounds, in which its contents may vary according to the extraction process. This study aimed to evaluate a clean technology for sesame oil extraction by enzymatic aqueous extraction, comparing to conventional extraction methods, such as pressing and solvent, in relation to the composition of bioactive lipophilic compounds. Two enzymes were used: Pectinex Ultra SPL and Alcalase 2.4L, and three factors were evaluated: concentration of enzymes (mL 100 mL−1), sample/water ratio (g mL−1) and extraction time (hours) through a 23 factorial design with center point in triplicate. The results showed variations in extraction yield and composition. The sesame oil extracted using enzymes showed the highest antioxidant capacity in the DPPH and L-ORAC (against peroxyl radical) assays, 128,54 and 349,98 μmol Trolox g−1 of oil, respectively, as well a higher content of total phytosterols (249 mg 100 g−1 of oil), total polyunsaturated and omega-6 fatty acids. No significant difference in γ-tocopherol content was observed, by Tukey test (p

The objective of this study was to investigate the fatty acid composition of Pimedolus maculatus fillets of fish fed with different diets. The fish were submitted to an adaptation period (over 30 days) and fed only a control diet (diet I). After this period, the fish were divided into two groups: one group received a diet enriched with flaxseed oil (diet II), and the other received a diet enriched with conjugated linoleic acid (CLA) (diet III). Subsequent collections were undertaken after 25 and 50 days. Compared to the control samples, fish fed diet II showed an increase in concentrations of total fatty acid omega-3 (n-3) in the fillets, with an improvement ratio of n-6/n-3. The incorporation of CLA into fish fed diet III was successful. Supplementing the diet of Pimedolus maculatus with CLA and flaxseed oil led to improvements in nutritional quality and fatty acid profile of the fish fillets.

This study evaluated the fatty acid quantification, proximate and amino acid compositions, antioxidant activity, total phenolic compounds, vitamin E, and mineral contents of new amaranth (BRS Alegria) and quinoa (BRS Piabiru) cultivars which were produced in order to adapt these pseudocereals to the climatic conditions of central-western Brazil. They showed superior levels of protein and total lipids in comparison to their native counterparts. The lipid profile of the amaranth BRS Alegria was revealed to be better than those of other native cultivars. Quinoa BRS Piabiru presented a higher antioxidant capacity and phenolic content than the studied amaranth cultivar, but lower contents of tocopherols. All of the obtained results confirm that these new grains possess an overall amount of nutritional compounds that is better than those reported for many native counterparts of the studied samples. The employed analytical methods in this work contributed to a better understanding of the quinoa BRS Piabiru and amaranth BRS Alegria chemical compositions. Therefore, the diversity and quantity of all of the studied compounds in the samples denote the considerable importance of these grains for food science research area.

A 23 factorial design with center point in triplicate was used to evaluate the application of different enzymes in extraction of sunflower oil, comparing its quality with the oil obtained by conventional methods (solvent and pressing) in relation to antioxidant capacity, phytosterol and tocopherol contents, and fatty acid composition. Three enzymes were used; Pectinex Ultra SPL, Celluclast 1.5 L and Alcalase 2.4 L; and three factors were evaluated: enzyme concentration, sample/water ratio and extraction time. Enzymatic aqueous extraction produced oil with better quality in relation to some of the evaluated parameters: highest antioxidant capacity against peroxyl radicals (371 µmol Trolox g-1 of oil), total phytosterols (183 mg 100 g-1 of oil) and omega-3 fatty acid content, as well the lowest content of saturated fatty acids. The application of enzymes in sunflower oil extraction represents an environmentally friendly methodology, free of toxic solvent residues and providing a final product of high quality.

This experiment was carried out with 58-week old laying quails (Coturnix coturnix japonica) assigned to four treatment groups with eight quails per replication in six repetitions in a completely randomized design. The treatments consisted of diets with different levels of flaxseed (0, 1.5, 3.0, and 5.0%). The amounts of cholesterol and total lipids and the fatty acid composition of quail egg yolk were determined in four 21-day cycles. No difference was found in cholesterol levels between the four treatments and the four cycles. The increased ingestion of linolenic acid (LNA) in diet reduced the formation of arachidonic acid (AA) significantly. The 3.0 and 5.0% treatment groups presented a reduction in total saturated fatty acids (TSFA) with the increase in percent flaxseed in feed comparatively to the control value. The n-3 fatty acid level was high in all treatments when compared to that of the control group. The n-6/n-3 ratio decreased from 21.30 (control) to 4.52 (5.0%), which is a better value from the nutritional viewpoint.

The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage.

Response surface methodology was used to optimize the total phenolic content (TPC) result in white rice, using a new methodology that employed Fast Blue BB (FBBB) reagent, which reacts more specifically with phenolic compounds, along with direct QUENCHER procedure. This is the first time in which such conciliation between FBBB reagent and QUENCHER was done. The obtained model allowed to evaluate how the factors influenced the method linearity (R2), improving the choice of the optimal system condition. Furthermore, the similarity between experimental results and values generated by the model indicated the method validity within the studied region. Thus, the optimal condition determined in the present work was 30 min reaction time, 0.17 mL FBBB reagent and use of 5% NaOH as the catalyst for the reaction. This optimized condition suggested that the combination of the method, which used FBBB reagent and the direct QUENCHER procedure, was rapid and effective, yielding high TPC values (1488.73 mg of gallic acid equivalent per 100 g).

A complete 22 experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors contributed to improve contents of polyunsaturated fatty acids (380.96 g kg-1 of product), mainly n-3 series (70.25 g kg-1 of product), and provided more adequate nutritional indices. The principal component analysis and desirability function indicated the sample with higher level of both factors as the optimal region. This sample showed an increase in contents of alpha-linolenic acid (188.03%) and polyunsaturated fatty acids (18.16%) when compared to control formulation. The addition of chia flour can improve nutritional characteristics of food stuffs such as bakery products, especially their lipid composition.

This article discusses the importance of considering legislative procedures when analyzing voting behavior by legislators and thus for understanding political choices in decision-making contexts organized by majority rule. In order to test the impact of procedural rules on voting choices, the author analyzes the two Standing Orders of the Brazilian Constitutional Congress (1987-88) as a case study, showing the effects of legislative and voting procedures on the characteristics (scope and substantive aspects) of the new Constitution. It thus becomes possible to compare, within the same political environment, the impact of the 1st and 2nd Standing Orders on the choices made by Brazilian national legislators. The analysis shows that prior information on individual preferences is not sufficient to predict the outcome. Dans cet article, on examine l'importance de faire intervenir des règles de l'organisation législative dans l'analyse du comportement des parlementaires et, par conséquent, dans la compréhension des choix politiques dans des contextes décisionnels soumis à la règle de la majorité. Pour étudier l'impact des règles sur les décisions collectives, on analyse les deux Règlements Internes de l'Assemblée Nationale Constituante (1987-1988) comme une étude de cas, montrant les effets des règles d'organisation des processus législatifs et de vote dans les caractéristiques - étendue et contenu - du nouveau texte constitutionnel. Ainsi on a pu comparer, dans un même cadre politique, l'impact provoqué par les premier et second règlements sur les choix des parlementaires. On vérifie que la connaissance a priori des préférences individuelles des parlementaires ne suffit pas à une prévision du résultat final.

An amperometric enzyme electrode for the detection of hypoxanthine in fish meat is described. The hypoxanthine sensor was prepared from xanthine oxidase immobilized by covalent binding with glutaraldehyde and bovine serum albumin on a nafion-coated platinum disc electrode. The responses for hypoxanthine were obtained in 0.1 mol L� 1 phosphate buffer (pH 7.0), at potential of 600mV vs Ag/AgCl. This biosensor provides a linear response for hypoxanthine in the concentration range of 2.00x10� 6 - 1.85x10� 4 mol L� 1 (r=0.9989). The response time is less than 30 s for the useful response range and the lifetime of this electrode was excellent for at least ten days without loss of the response. The sensor can be applied to the determination of hypoxanthine in fish meat and it is effective for eliminating interferants from coexisting substances in the samples. Application of the biosensor technique in the field of quality control is promising due to their inherent specificity, simplicity and quick response.

Este trabalho teve como objetivo realizar um estudo sobre a composição físico-química e, especialmente sobre a composição de ácidos graxos nos lipídios totais de cabeças de tilápias (Oreochromis niloticus), submetidas a diferentes tempos (0, 10, 20, 30 dias) de fornecimento de ração suplementada com óleo de linhaça (fonte do ácido a-linolênico, 18:3n-3 LNA), em substituição ao óleo de girassol. Não houveram diferenças (P>0,05) entre os teores de umidade, cinza, proteína e lipídios totais para os diferentes tratamentos (tempos de fornecimento). Os teores de lipídios totais das cabeças variaram de 8,41 a 10,13% e foi encontrado um total de 27 ácidos graxos nestes lipídios para todos os tratamentos. Os ácidos graxos majoritários foram 18:2n-6 (29,66 a 32,11%), 18:1n-9 (29,68 a 31,71%) e 16:0 (15,53 a 16,63%). Houve um aumento nos teores percentuais do ácido 18:3n-3, da somatória de ácidos graxos ômega-3 e uma diminuição da razão n-6/n-3, com diferenças (P0,05) entre os tratamentos para a razão entre ácidos graxos polinsaturados e saturados (AGPI/AGS).

This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.

Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled sample B to be distinguished according to its mineral and alfa-linolenic acid content. All food bar formulations had good sensory acceptance and high purchase intent. Barras alimentícias são muito consumidas, especialmente por sua praticidade; no entanto apresentam baixos teores de nutrientes essenciais e, em sua maioria, não podem ser ingeridas por pessoas celíacas. O objetivo deste estudo foi o desenvolvimento, avaliação físico-química, nutricional e sensorial de barras alimentícias sem glúten contendo amaranto e linhaça. As barras alimentícias formuladas não apresentaram frações de glúten. Os teores de proteína bruta e lipídios totais variaram entre 68,32-76,60 e 74,56-82,06 g kg-1 de alimento, respectivamente. As razões entre ácidos graxos poli-insaturados/saturados e n-6:n-3 variaram de 0,45:1 para 0,55:1 e 1,44:1 para 2,50:1, respectivamente. Os principais minerais foram o cálcio, magnésio, cobre, ferro, manganês e zinco. Aplicação de análise multivariada permitiu diferenciar a amostra B das demais em relação ao seu conteúdo mineral e teor de ácido alfa-linolênico. Todas as barras formuladas tiveram boa aceitação sensorial e intenção de compra elevada.

The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoic acid, and the total omega-3 (n-3) fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporation of conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched with conjugated linoleic acid and α-linolenic acid results in the incorporation of these acids in the of pacu fish fillets, improving their nutritional quality.

This study developed a gluten-free granola and evaluated it during storage with the application of multivariate and regression analysis of the sensory and instrumental parameters. The physicochemical, sensory, and nutritional characteristics of a product containing quinoa, amaranth and linseed were evaluated. The crude protein and lipid contents ranged from 97.49 and 122.72 g kg-1 of food, respectively. The polyunsaturated/saturated, and n-6:n-3 fatty acid ratios ranged from 2.82 and 2.59:1, respectively. Granola had the best alpha-linolenic acid content, nutritional indices in the lipid fraction, and mineral content. There were good hygienic and sanitary conditions during storage; probably due to the low water activity of the formulation, which contributed to inhibit microbial growth. The sensory attributes ranged from 'like very much' to 'like slightly', and the regression models were highly fitted and correlated during the storage period. A reduction in the sensory attribute levels and in the product physical stabilisation was verified by principal component analysis. The use of the affective test acceptance and instrumental analysis combined with statistical methods allowed us to obtain promising results about the characteristics of gluten-free granola.

Flaxseed (Linum usitatissimum L.) oil was obtained via subcritical n-propane fluid extraction (SubFE) under different temperatures and pressures with an average yield of 28% and its composition, purity and oxidative stability were compared to oils obtained via conventional solvent extraction methods (SEMs). When the oxidative stability was measured by differential scanning calorimetry, the oil was found to be up to 5 times more resistant to lipid oxidation as compared to the SEM oils. Direct infusion electrospray ionization mass spectrometry (ESI-MS) analysis showed characteristic and similar TAG profiles for SubFE and SEMs oils but higher purity for the SubFE oil. The flaxseed oil content of β-tocopherol, campesterol, stigmasterol and sitosterol were quantified via GC–MS. SubFE showed to be a promising alternative to conventional SEM since SubFE provides an oil with higher purity and higher oxidation stability and with comparable levels of biologically active components.

Celiac disease is defined as intolerance to the gluten proteins present in certain cereals used to prepare foodstuffs. We developed and performed physico-chemical, sensory, and nutritional assessments of three formulations of gluten-free cookies containing Linum usitatissimum L. and different levels of whole Chenopodium quinoa BRS Piabiru flour. No gluten was detected in the prepared cookie formulations. The crude protein and total lipid contents ranged from 85.58 to 97.55 and 121.69 to 166.19 g per kg of sample, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.85:1 to 0.92:1 and 3.08:1 to 4.38:1, respectively. Formulation C had the best alpha-linolenic acid content, lipid fraction nutritional indices and mineral content per portion, with excellent sensory characteristics. Multivariate analysis highlighted the effect of the concentration of quinoa on the nutritional and sensory qualities of the product. A doença celíaca é definida como a intolerância às proteínas do glúten presente em certos cereais usados na produção de alimentos. Três formulações de biscoitos sem glúten, contendo Linum usitatissimum L. e diferentes concentrações de Chenopodium quinoa BRS Piabiru, foram desenvolvidos e avaliados em relação as caracterísiticas fisico-químicas, nutricionais e sensoriais. Não foi detectado glúten nos biscoitos formulados. O conteúdo de proteína bruta e lipídios totais variaram 85,58 a 97,55 e 121,69 a 166,19 g por kg de amostra, respectivamente. A variação da razão entre os ácidos graxos n-6:n-3 e poliinsaturados/saturados foi de 0.85:1 a 0.92:1 e 3.08:1 a 4.38:1, respectivamente. A Formulação C apresentou melhores teores de ácido alfa-linolênico, índices nutricionais da fração lipídica e conteúdo mineral por porção, com excelentes características sensoriais. A análise multivariada destacou o efeito da concentração de quinoa nas qualidades nutricionais e sensoriais do produto.

Each food matrix is unique. Thus, the endogenous antioxidants of an underexplored bakery product might show different responses regarding free radical scavenging/resistance to forced oxidation than what is expected for other foods previously reported in the literature. In this context, a Box-Behnken design and correlation studies were applied in order to obtain more information about how specific antioxidants affect the total antioxidant activity (TAC) and the degree of forced oxidation in white breads with chia seeds and carrot leaves. Hypotheses of synergism/antagonism between the studied compounds were also elucidated in order to justify the obtained results. In this specific sample type, carotenoids and cholesterol showed the greatest relationships with results from TAC assays, as well with induction points using Oxitest® equipment, while α-tocopherol and phytosterols showed negative correlations. Phenolic compounds did not have any influence on the system because the baking procedure at high temperature had severe impacts on them. Cada matriz alimentar é única. Os antioxidantes endógenos de um produto de panificação não estudados podem mostrar diferentes respostas para atividade antioxidante total (TAA)/resistência a oxidação forçada (ROF) do que é esperado para outros alimentos reportados na literatura. Neste contexto, um design Box-Behnken e estudos de correlação foram aplicados para obter mais informações sobre como compostos antioxidantes específicos afetam o TAA/ROF em pães com sementes de chia e folhas de cenoura. Hipóteses de sinergismo/antagonismo entre os compostos estudados foram elucidadas para tentar justificar os resultados obtidos. Neste tipo específico de amostra, carotenóides e colesterol tiveram as maiores relações com resultados de ensaios de TAA, bem como com pontos de indução provenientes do equipamento Oxitest®, enquanto que α-tocoferol e fitosteróis mostraram correlações negativas. Compostos fenólicos não tiveram nenhuma influência no sistema porque o cozimento em alta temperatura das amostras destruiu grande parte desses analitos.

O oleo de perilla (Perilla frutescens) foi extraido utilizando n-propano subcritico e tambem pela metodologia oficial de Soxhlet, para efeito de comparacao. Objetivou-se avaliar a influencia dos fatores temperatura e pressao sobre a composicao dos acidos graxos (FA), atraves de um fatorial 2 2 completo em triplicata com ponto central. Ambos os fatores analisados contribuiram significativamente para o rendimento dos FA extraidos. As superficies de resposta indicaram que o aumento da pressao e temperatura permitiu maior extracao de acidos graxos omega-3 e poli-insaturados (PUFA), e uma melhor razao entre PUFA e acido graxos saturados (SFA). Atraves da funcao de desejabilidade, a melhor condicao de extracao com n-propano foi temperatura de 80 ° C e pressao de 8 MPa. A analise multivariada distinguiu a condicao otima no grupo de maior conteudo de PUFA, com destaque para o acido alfa-linolenico, enquanto a metodologia de Soxhlet caracterizou-se com elevado teor de SFA. Oil from perilla (Perilla frutescens) was extracted using subcritical n-propane and also the Soxhlet official methodology, for comparison. This work aimed at assessing the influence of the temperature and pressure factors on the composition of fatty acids (FA), using a full 2 2 factorial design in triplicate with central point. Both factors were significant for increasing the yield of extracted FA. The response surfaces showed that increasing pressure and temperature allowed the extraction of higher levels of n-3 and polyunsaturated fatty acids (PUFA) and greater ratio values of PUFA and saturated fatty acids (SFA). According to the desirability function, the best condition of extraction using n-propane was 80 ° C for temperature and 8 MPa for pressure. In multivariate analysis the optimum condition was characterized by a higher content of PUFA, especially alphalinolenic fatty acid, while the Soxhlet methodology was characterized by high level of SFA.

This work determined the proximate/fatty acid composition and the antioxidant activity of breads using a Box-Behnken design composed of fifteen experiments and three factors. The studied breads had altered baking times and the wheat flour was partially substituted by chia seeds and carrot leaves. Total antioxidant capacity results were superior to those obtained from control bread (495.33 µmol TEAC g-1 for DPPH assays and 413.85 µmol TEAC g-1 for FRAP assays), showing increased levels of 97 and 102% for DPPH and FRAP assays, respectively. The addition of chia seeds and carrot leaves led to maximal alpha-linolenic acid increase of 216.69% and maximum PUFA:SFA ratio increase of 18.88% in relation to control bread (this with alpha-linolenic acid amount of 34.03 mg g-1 total lipid and a 2.86 ratio value), as well as a maximum omega-3:omega-6 ratio reduction of 70.01% (15.59 ratio value for control bread). Este estudo avaliou a composição centesimal de ácidos graxos e a atividade antioxidante total de pães utilizando um design Box-Behnken composto de quinze experimentos e três fatores. Os pães estudados tiveram parte do seu tempo de cozimento alterado, assim como parte da sua farinha de trigo substituída por sementes de chia e folhas de cenoura. Os resultados de capacidade antioxidante de cada experimento foram superiores aos obtidos para um pão controle (495,33 µmol TEAC g-1 para ensaio DPPH e 413,85 µmol TEAC g-1 para ensaio FRAP), mostrando níveis de aumento de até 97 e 102% para os ensaios DPPH e FRAP, respectivamente. Os pães modificados também mostraram aumentos de até 216,69 e 18,88% na quantidade de ácido alfa-linolênico e na razão PUFA:SFA, respectivamente, em relação ao mesmo pão controle (este com 34,03 mg g-1 de ácido alfa-linolênico e razão de 2,86), bem como máxima redução de 70,01% na razão omega-3:omega-6 (15,59 para o pão controle).

A 2² full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the percentages of chia and azuki (the two factors) added to gluten-free chocolate cake on the mineral contents (Ca, Cu, Fe, K, Mg , Mn and Zn). In the study, partially defatted chia flour and wholemeal azuki flour were used. The percentage factors of chia and azuki were significant and the increases in these values contributed positively to the responses. The interaction effect was not significant for the Ca, Fe, Mg and Zn responses. The principal component analysis (PCA) distinguished samples with higher content of chia by means of PC1, and PC2 separated the formulations with the highest levels of azuki from the ones with the lowest levels. Using analysis of variance (ANOVA) and response surface analyses, it was possible to conclude that the increase in mineral content was higher with the addition of 20% of both flours. Um planejamento fatorial completo 2² (dois fatores em dois níveis) com duplicata foi realizado para investigar a influência das porcentagens de chia e azuki (os dois fatores) adicionados ao bolo de chocolate isento de glúten no teor mineral (Ca, Cu, Fe, K, Mg, Mn e Zn). No estudo foi utilizada farinha parcialmente desengordurada de chia e farinha integral de azuki. Os fatores porcentagem de chia e azuki foram significativos, e os aumentos destes valores contribuíram positivamente para as respostas. O efeito de interação não foi significativo para as respostas de Ca, Fe, Mg e Zn. A análise de componentes principais (PCA) distinguiu as amostras com teor mais elevado de chia através do PC1, e PC2 separou as formulações de teores mais elevados de azuki das de menores teores. Através de análise de variância (ANOVA) e de superfícies de respostas, foi possível concluir que o aumento no teor mineral foi maior com a adição de 20% de ambas as farinhas.

This work investigated of the lipid quality of processed milks by fatty acid quantification. Ten samples of dry whole milk from cow and two from goat were submitted to total lipid extraction and to fatty acid methyl ester synthesis. Then, the synthesized products were separated in a gas chromatograph. The variation of the fatty acid per total lipid gram for polyunsaturated compounds, omega-6, omega-3 and conjugated linoleic acid, was 25.20-46.67, 12.82-31.45, 1.77-7.65 and 7.77-11.60, respectively. The n-6/n-3 ratio for the cow powdered milk samples (2.85-6.07) was lesser reagarding goat milk samples (11.31-12.75) and the trans fatty acid amount varied from 0.09 to 0.17 g per 26 g portion. Essential fatty acids from the omega-3 and omega-6 groups were present in every sample, besides conjugated linoleic acid isomers. The trans fatty acid contents of the samples is in accordance with the Brazilian legislation. Este trabalho investigou a qualidade lipídica de leites processados por quantificação de ácidos graxos. Dez amostras de leite em pó integral de vaca e duas de cabra foram submetidas à extração de lipídios totais e à preparação dos ésteres metílicos de ácidos graxos. Estes foram separados em cromatógrafo a gás. A variação da quantidade de ácidos graxos por gramas de lipídios para compostos poliinsaturados, ômega 6, ômega 3 e ácido linoléico conjugado, foi respectivamente: 25,20-46,67, 12,82-31,45, 1,77-7,65 e 7,77-11,60 mg g-1. A razão n-6/n-3 foi menor para os leites em pó de vaca (2,85-6,07) em relação aos de cabra (11,31-12,75) e a quantidade de ácidos graxos trans variou de 0,09 a 0,17 g por porção de 26 g. As amostras apresentaram ácidos graxos essenciais ômega 6 e ômega 3, isômeros do ácido linoléico conjugado e quantidade de ácidos graxos trans em conformidade com a legislação brasileira.

The article presents a revision of the strategies for national coordination used by the Brazilian federal government and proposes a conceptual distinction between norms dependent on subnational government's initiatives and norms that generate immediate effect. By tracking the decentralization policy of elementary schools, the study reviews the explanatory power normally attributed to one single national law (Fundef), a norm approved in 1996 which defined rules concerning the distribution and allocation of all educational revenues collected by or transferred to subnational governments. Other explanatory factors emerge as relevant to explain the outcome, especially the existence or absence of state-level programs with additional incentives to the national law. Dans cet article, on présente une relecture des stratégies de coordination nationale utilisées par le gouvernement fédéral brésilien et on propose une distinction conceptuelle entre normes d'effet immédiat et normes dépendantes de l'adhésion des gouvernements subnationaux. En observant la politique d'encouragement à la municipalisation de l'enseignement de base, on reconsidère le pouvoir d'explication qui est attribué exclusivement au Fundef (Fond de Maintien et Développement de l'Enseignement Fondamental et Mise en Valeur du Professorat), une politique de gestion des finances pour l'éducation approuvée en 1996. D'autres explications s'avèrent importantes dans la compréhension des résultats, en particulier l'existence ou l'absence de programmes des états avec des aides complémentaires en faveur du Fundef.

Cake is the second most consumed food among the bakery ones, the first product is bread. This popularity is mainly due to convenience and sensory acceptance. However, one negative point of this food is the lack of essential nutrients for human beings. This problem is worse in gluten-free products because the main ingredient used by bakery industries is rice flour, which consists basically of carbohydrates. Azuki (Vigna angularis) is a legume widely produced and consumed in Asia, used in the various products manufacturing, especially in typical sweets. Chia (Salvia hispanica L.) is an angiosperm plant from the mint family (Lamiaceae) characterized as a grain from tropical and subtropical climate, widely consumed in pre-Columbian America by the Aztecs, in the region that includes Mexico and Guatemala. Both grains, azuki and chia, are considered rich source of many essential nutrients to good health maintenance. One of the most relevant aspects regard to nutrients is the lipid composition. Several fatty acids are essential for the maintenance of biological systems, mainly the ones from n-3 series. Factorial design allows a smaller number of experiments and findings from qualitative results. Principal Component Analysis (PCA) allows the standard recognition, information is feasible and there is a reduction in the dimensionality of the data. Desirability analysis allows the detection of the optimum region. ARTICLE 1: The objective of this work was the application of chemometric methods to investigate the influence of the factors: percentage of chia and azuki flours on lipid composition and nutritional aspects of gluten-free chocolate cakes. ARTICLE 2: This work aimed at evaluating angularis and niponensis cultivars of azuki beans from south region of Brazil. ARTICLE 1: A 22 full factorial design (two factors at two levels) with center point in quintuplicate was conducted to investigate the influence of factors: % of chia and azuki flours on the lipid composition of gluten-free chocolate cake. Mathematical models were proposed to the responses, as well as principal component analysis and evaluation of the desirability function. ARTICLE 1: Adzuki beans (Vigna angularis) cultivars: angularis and niponensis, were acquired directly from the producer in the region of Maringa city, Parana state, Brazil. Both cultivars were evaluated concerning proximal composition and crude energy, fatty acid composition, indices of the nutritional quality of lipids, tocopherol isomers, vitamin E activity, minerals, dietary reference intake values, bioactive properties, and multivariate analysis. ARTICLE 1: The factors % of chia and azuki flours were significant, but chia flour presented higher influence on the results. The increasing of these values contributed to improve the fatty acid composition, Increased values of both factors contributed to improve contents of polyunsaturated fatty acids, mainly n-3 series, and provided more adequate nutritional indexes. The principal component analysis distinguished the samples with higher contents of chia and the desirability analysis indicated the sample with the highest level of chia as the optimal region. ARTICLE 2: Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance. ARTICLE 1: Chemometric methods were very useful for improvement of fatty acids composition of gluten-free chocolate cake. The models analyzed were significant and allowed obtaining the response surfaces. The formulation with higher contents of chia and azuki flour was considered as a point of greatest desirability. The addition of chia and azuki flours in gluten-free products is a great alternative to improve nutritional characteristics of foods, mainly bakery ones that can be consumed even by celiac patients. ARTICLE 2: Cultivars of adzuki beans are excellent sources of many essential compounds, such as essential fatty acids, tocopherols, minerals and antioxidant properties The multivariate analysis allowed distinguishing batches of angularis and niponensis cultivars, as well as evaluating the importance of the parameters. The traditional use of adzuki beans in the eastern dietary is promising due to their intrinsic characteristics. O bolo é o segundo produto de panificação mais consumido mundialmente, perdendo apenas para o pão. Essa popularidade deve-se principalmente a praticidade e boa aceitação sensorial por parte dos consumidores. No entanto, uma das principais problemáticas apresentada pelo produto bolo é a carência de nutrientes essenciais à saúde humana, principalmente quando se trata de versão sem glúten, cujo principal ingrediente utilizado pela maioria dos fabricantes é a farinha de arroz, constituída basicamente de carboidratos. Azuki (Vigna angularis) é uma leguminosa amplamente produzida e consumida na Ásia, usado na fabricação de vários produtos, especialmente em doces típicos. Chia (Salvia hispanica L.) é uma planta angiosperma da família da menta (Lamiaceae), caracterizada como um grão de clima tropical e subtropical, largamente consumida no América pré-colombiana pelos astecas, na região que inclui México e Guatemala. Ambos os grãos, azuki e chia, são considerados fontes de muitos nutrientes essenciais para a manutenção da boa saúde. Um dos aspectos mais importantes diz respeito aos nutrientes é a composição lipídica. Diversos ácidos graxos são essenciais para a manutenção dos sistemas biológicos, especialmente os da série n-3. O planejamento fatorial permite um menor número de experimentos e conclusões a partir de resultados qualitativos. Análise de componentes principais (ACP) permite o reconhecimento de padrões, viabilização de informações e redução na dimensionalidade dos dados. A análise de desejabilidade permite a detecção da região ótima. ARTIGO 1: O objetivo deste trabalho foi à aplicação de métodos quimiométricos para investigar a influência dos fatores: percentuais de farinha de chia e azuki adicionados a formulações de bolo de chocolate sem glúten na determinação da composição em ácidos graxos e aspectos nutricionais. ARTIGO 2: Este trabalho teve como objetivo avaliar as cultivares angularis e niponensis de feijão azuki produzidos na região sul do Brasil. ARTIGO 1: Um planejamento fatorial 22 completo (dois fatores em dois níveis) com ponto central em quintuplicata foi realizado para investigar a influência dos fatores: % de farinha de chia e farinha de azuki na composição de ácidos graxos de bolo de chocolate sem glúten. Foram propostos modelos matemáticos com as respostas, bem como análise de componentes principais e avaliação da função de desejabilidade. ARTIGO 2: As cultivares de feijão Azuki (Vigna angularis): angularis e niponensis, foram adquiridas diretamente do produtor na região de Maringá, estado do Paraná, Brasil. Ambas as cultivares foram avaliadas considerando composição proximal e energia bruta, composição em ácidos graxos, índices da qualidade nutricional de lipídios, isômeros de tocoferol, atividade da vitamina E, minerais, valores de referência para ingestão diária, propriedades bioativas, e análise multivariada dos dados. ARTIGO 1: Os fatores % de farinha de chia e azuki foram significativos, sendo que a farinha de chia apresentou maior influência nos resultados. Os maiores valores de ambos os fatores contribuíram para melhorar as concentrações de ácidos graxos poli-insaturados, principalmente os da série n-3, e proporcionou índices nutricionais mais adequados. A análise de componentes principais distinguiu as amostras com teores mais elevados de farinha de 10 chia, e a análise de desejabilidade indicou a amostra com maior concentração de farinha de chia como a região ótima. ARTIGO 2: Ambas as cultivares apresentaram composição proximal similares com a literatura e os ácidos graxos majoritários foram 18:2n-6, 16:0 e 18:3n-3. Todas as amostras mostraram prevalência de ácidos graxos poli-insaturados e valores de razões e índices nutricionais adequados para a manutenção do sistema biológico de um organismo saudável. Os grãos apresentaram teores significativos de tocoferol e atividade da vitamina E, resultando em uma alta contribuição para a ingestão de referência diária. Quantidades significativas de ferro, manganês e zinco também foram encontrados nos grãos de azuki, e eles são considerados importantes devido a sua função de cofator em reações metabólicas. Compostos fenólicos e flavonoides corroboraram com outros estudos e contribuíram para a atividade antioxidante. A análise de componentes principais permitiu distinguir as cultivares, e as duas componentes principais puderam explicar 92,28% da variância de dados. ARTIGO 1: Os métodos quimiométricos foram eficientes para melhorar a composição de ácidos graxos de bolo de chocolate isento de glúten. Os modelos estatísticos foram significativos e permitiram a obtenção das superfícies de resposta. O ponto de maior desejabilidade foi a formulação com maior teor de farinha de chia. A substituição parcial da farinha de arroz por farinha de chia e azuki em produtos isentos de glúten se mostrou uma boa alternativa para melhorar as características nutricionais de alimentos, especialmente os produtos de panificação que podem ser consumidos inclusive por pacientes celíacos. ARTIGO 2: As cultivares de feijão azuki são excelentes fontes de vários compostos essenciais, tais como ácidos graxos, tocoferóis, minerais e propriedades antioxidantes. A análise multivariada permitiu distinguir lotes de cultivares angularis e niponensis, bem como avaliar a importância dos parâmetros. O uso de feijão azuki na dieta oriental é promissora devido as suas características intrínsecas. 14, [20] f