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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.

Background and Aims The current methods for measuring the anthocyanin concentration (AC) and antioxidant activity (AA) of grape juice have limitations. The objective of this work was therefore to evaluate the application of digital imaging as a simple, fast and low‐cost method for determining AC and AA in juice. Methods and Results The AC and AA of 75 grape juice samples were measured using reference methods and then correlated against digital images of 200 dpi resolution obtained with a scanner, using partial least squares regression. The samples were separated with the Kennard–Stone algorithm into calibration sets (50 samples) and external validation sets (25 samples). The models used for the quantification of AC and AA presented a root mean square error of calibration of 8.8 mg/L and 9.8 μmol and a root mean square error of prediction of 7.5 mg/L and 8.0 μmol, respectively. The correlation coefficients for the adjustment were 0.8479 and 0.9258 for the models in the determination of AC and AA, respectively. Conclusions Digital imaging and multivariate calibration can be used to measure efficiently selected parameters of grape juice composition. Significance of the Study Analytical methods based on digital imaging offer promising alternatives to conventional methods, since they are fast, simple, non‐destructive and employ little or no chemical reagents, thereby reducing analysis costs and facilitating in situ analysis.

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.

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.

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.

Subcritical fluid extraction using propane and cosolvent was performed to recover palm oil from mesocarp of different palm fruit species, and compared to Bligh and Dyer method. Response surface methodology was used to investigate the effect of pressure, temperature, and proportion of ethanol, as cosolvent, on the extraction yield. A Box–Behnken design was applied to develop the model and to predict the optimum condition. The highest experimental yield, on a dry basis (db), obtained by subcritical extraction was 47.43% for caiaue, 73.97% for African palm and 66.26% for interspecific hybrid, in the condition of 80 bar, 60 °C and 6% ethanol. These yields were close to those recovered by the Bligh and Dyer method. Scanning electron microscopy showed that the subcritical extraction allowed to extract the oil present on the surface of the particles and inside them. The kinetic behavior was represented satisfactorily by the Sovova mathematical model.

The extra virgin olive oil (EVOO) has a certain oxidation resistance when compared to other vegetable oils without refining process, due to their large composition of monounsaturated fatty acids, antioxidants, and bio-compounds. The main of this research was to evaluate and monitor the behavior of autoxidative processes through the storage time in two packaging systems of different EVOO monovarietals produced in Minas Gerais, Brazil by using ultraviolet and visible spectroscopy (UV–Vis) with multivariate curve resolution with alternating least squares (MCR–ALS). We analyzed six EVOOs produced from different monovarietals (Arbequina, Empeltre, Coratina, Grappolo, Koroneiki, and Maria da Fe), over the course of 1 year, performed the analysis in times 0, 30, 90, 180, and 365 days, and storage in glass bottles and tinplate cans. The UV–Vis spectroscopy coupled with MCR–ALS was a feasible tool to monitor autoxidation processes in EVOO through storage time and in the monitoring of the EVOO quality in different package systems. The glass bottles were a package system that provides more protection for the autoxidation processes with the time for the EVOO from monovarietals Empeltre, Arbequina, and Coratina. In addition, it was possible to make a differentiation between the monovarietal olive oils produced in Brazil by observing the amount of phenolic compounds present in the chemical composition of each oil. Allowing gather information about the formation of oxidative products may correlate with the shelf life of the EVOO.

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.

Sacha inchi is an oilseed crop that shows high oil content and it is an excellent source of polyunsaturated fatty acids. Temperature and pressure can influence in lipid composition on the subcritical extraction with n -propane. The highest extraction yield obtained was 30% under the conditions of 60 °C and 12 MPa. The extracted oil presented 442 mg of fatty acid g −1 in terms of alpha linolenic acid. Analysis by easy ambient sonic-spray ionization mass spectrometry showed a typical TAG (Triacylglycerols) profile for Sacha inchi oil with major ions of m / z (mass-to-charge ratio) 895 (ALA-ALA-ALA), 897 (ALA-ALA-LA), 899 (ALA-LA-LA) and 901 (LA-LA-LA or OL-LA-ALA) in a form of adduct of [TAG + Na] + , in which ALA is alfa linoleic acid, LA is linoleic acid and OL is oleic acid. The phytosterols content (86.39–101.92 mg 100 g −1 of total lipids) varied according to the conditions applied for the n -propane extraction. In general, the subcritical fluid extraction with n -propane was found to preserve the important Sacha inchi oil bioactive constituents, that is, fatty acids, triacylglycerols and phytosterols. Regression analysis also showed that higher temperatures and pressures result in higher yields of phytosterols.

Araucaria angustifolia is a conifer belonging to the Araucariaceae family, whose seeds, which are known as “pinhao”, are consumed as food. We evaluated the proximal composition of these seeds endosperms ( in natura ). The values of moisture, ash, crude protein, total lipids, total fibers, and other carbohydrates were 43.70%, 1.50%, 3.42%, 1.67%, 1.29%, and 48.42%, respectively. The total lipids were extracted using subcritical n -propane and the yields and chemical composition of oils were compared to Soxhlet method. The extraction yields showed no statistical difference ( p

Cashew nuts in natura were crushed and subjected to lipid extraction using pressurized propane. There was variation in the temperature (30–60°C) and percentage of the cosolvent ethanol (0–6 %) using a 2² factorial design with central point in three replicates. The lipid composition was determined and compared to the composition of the ethereal extract obtained by Soxhlet method (SE). The amount of oil extracted ranged from 19.2 to 33.1 %. The extraction performed under the conditions of 8 MPa, 60°C using 6 % ethanol corresponded to 83.7 % of the total lipids. The higher the temperature and percentage of ethanol in the propane, the higher the extraction yield. Thirteen fatty acids were quantified, among them, oleic and linolenic acid were predominant. Tocopherols and sitosterol were higher in the oils obtained using pressurized propane and ethanol. The mathematical model of Sovova was adjusted to the kinetic curves of extraction and represented them satisfactorily.

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).

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.

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).

The effects of diet and of strain on lipid, cholesterol and fatty acid compositions of egg yolk were studied. Two hen strains (Red Lohman—RL and White Lohman—WL) and four experimental diets with different fatty acid composition were used. No significant (P 0.05) by the experimental diets. The major effects of the diets were observed in fatty acids C16:0, C18:0, C18:1n9, C18:2n6, C20:4n6, C20:5n3 and C22:6n3. The addition of oils to the diets fed to hens allowed the production of eggs with higher n3/n6 and PUFA/SFA fatty acid ratios than the eggs from control hens. It was concluded that the amounts of saturated and unsaturated fatty acids in egg yolk could be altered by dietary manipulation.

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).

The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity. The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH  radical inhibition method. It was verified that the fruits possess positive correlation (R 2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits, jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 g mL -1 ) and total phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were obtained in this study are useful for consumers, nutritionists and institutions which formulate food policies.

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 effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%).

The fatty acid profile of the carcass of Nile tilapia ( Oreochromis niloticus ) fingerlings fed diets enriched with different soybean, canola, sunflower, flaxseed, rice, and corn oils was examined. The results showed that palmitic (16:0), stearic (18:0), oleic (18:1 n 9), linoleic (18:2 n 6), and linolenic (18:3 n 3) acids were the predominant fatty acids in all vegetable oil, diet, and fish carcass samples analyzed. Flaxseed oil presented the highest amount of linolenic acid (45.63%), while the other vegetable oils had percentages lower than 5.0%. Neither of the vegetable oils used affected the performance of tilapia fingerlings and they can be utilized in Nile tilapia fingerling diets. However, in relation to the carcass fatty acid profile, the use of flaxseed oil in Nile tilapia fingerling diet is recommended