Os alimentos, além de apresentarem substâncias nutritivas essenciais para o desenvolvimento do organismo, podem também conter uma variedade de fatores antinutricionais, como os inibidores de proteínas, oxalatos, taninos, nitritos, dentre outros, assim denominados, devido ao fato de interferirem na absorção de nutrientes, podendo acarretar danos à saúde quando ingeridos em altas quantidades. Assim, esse artigo tem como objetivo discutir as possíveis consequências dos fatores antinutricionais em alimentos, assim como os efeitos do processamento sobre essas substâncias e apresentar estudos biológicos sobre os mesmos.

Ceratitis capitata is one of the most important pests of fruits for exportation, and Sterile Insect Technique (SIT) has been the most efficient and environmental friendly technique used to control fruit fly populations around the world. A key goal in achieving a successful SIT program is a mass rearing system producing high quality insects at low cost. Providing adults with an artificial diet containing hydrolysed protein has been the major obstacle for bio-production facilities in Brazil, because it is expensive and has to be imported. Two other commercial prod-

a b s t r a c tCarotenoids are present in many foods. Due to their polyenic chains, they undergo oxidation reactions which may give several compounds. Ozone, a powerful antimicrobial agent, is applied in the food industry due to its high reactivity and penetrability. This work presents a chemical study of the degradation of b-carotene in solutions, under the influence of ozone. The experiments were carried out at ozone concentrations ranging from 0.8 to 2.5 ppm and the b-carotene solutions were sampled and analysed from zero to seven hours of reaction. The oxidation products were collected in C18 cartridges coated with dinitrophenylhydrazine and the hydrazones formed were analysed by LC-MS. The oxidation reaction was found to follow a zero order kinetic model and the b-carotene decay ranged between 17.2% and 99.8%. Fourteen oxidation products were tentatively identified, amongst them eight which had not been cited yet in the literature as oxidation products of b-carotene.Ó

A kefir‐fermented beverage‐based Colocasia esculenta extract was developed with 5% and 10% kefir (FB5 and FB10). Six different processes were applied to obtain standard extract (SE) with reduced oxalate content. Centesimal composition, minerals analysis, colorimetric, and sensory profile were evaluated in FB5 and FB10. FB10 was bottled and stored (28 days) and was evaluated for pH, lactic acid bacteria (LAB), yeasts viable cell, and total phenolics. Treatment of raw yam by soaking in water for 24 hr was effective in oxalates reduction. C. esculenta extract proved to be a good substrate for kefir fermentation. FB5 and FB10 showed an appropriate pH (<4.5), an increased of minerals compared to SE, and had a low energy value. Non‐flavored and strawberry‐flavored beverages had good sensory acceptance (>6.5). FB10 had a LAB and yeast population of 107 CFUml−1 and shelf life was 21 days. FB10 is a food with probiotic and market potential. Practical applications Colocasia esculenta (Yam) is characterized by good acceptance, nutritional, and functional value and is used as an alternative to cow's milk. However, raw yam can contain antinutritional factors, especially oxalate. In this study, soaking of raw C. esculenta in water was effective to reduce oxalate content in the C. esculenta aqueous extract and maintained the desired characteristics of color and texture. This extract was used to develop a Kefir‐fermented beverage of C. esculenta. C. esculenta proved to be a good substrate for kefir in a short fermentation time and with effective growth of viable probiotic microorganisms. The beverage developed preserved probiotic potential during chilled storage, showed good sensory acceptance, and is a food with probiotic and market potential.

The present study analyzed the volatile compounds of three mango varieties (Tommy Atkins, Rosa and Espada) using the static headspace technique with SPME coupled to CG-MS. Multivariate methodologies, such as factorial design and response surface methodology, were used to optimize the conditions of adsorption and desorption of these substances. The data were evaluated by using principal components analysis (PCA) and hierarchical grouping analysis, in order to visualize grouping tendencies of volatile compounds. Thirty-seven volatile compounds belonging to different chemical classes, such as esters, terpenes, alcohols and others, were tentatively identified in the three varieties of mango. Amongst them, twenty-three presented chromatographic peaks with relative areas larger than 2%. The multivariate analysis made it possible to visualize the grouping tendencies of the mango samples, according to the presence of their respective volatile substances, and enabled the identification of the groups of substances responsible for the discrimination among the three varieties.

Aspectos tecnológicos do subproduto de panc (farinhas de cajanus cajan e phaseolus lunatus): fortalecimento da agricultura familiarTechnological aspects of panc subproduct (cajanus cajan and phaseolus lunatus flours): strengthening family agriculture A modernização da agricultura com o uso de máquinas, fertilizantes, agrotóxicos, além de danosa, contribuiu para a perda da biodiversidade, erosão, contaminação dos solos e da água, problemas socioculturais e à insegurança alimentar. As Plantas alimentícias não convencionais (PANCs), em sua maioria,são bem adaptadas ao clima e ao solo brasileiros, mais resistentes a pragas, doenças e à seca, além de necessitar pouco ou nenhum agrotóxico para seu cultivo. Isso tudo as tornam mais saudáveis e melhores para o meio ambiente. São consideradas PANCs, aquelas plantas que não foram estudadas pela comunidade técnico-científica e exploradas pela sociedade, mas resultando em consumo regional (BRASIL, 2010a). Dentre essas PANCs têm-se o feijão andu (Cajanus cajan) e o feijão mangalô (Phseolus lunatus), que são leguminosas de valor nutricional reconhecido e são cultivadas, amplamente, na agricultura familiar. Entretanto, existem poucas pesquisas sobre o cultivo dessas leguminosas, pois se acredita que as principais razões, para o cultivo e consumo limitados, sejam o desconhecimento do valor nutritivo, seu sabor marcante, a pouca exigência agronômica para produção e a preferência "cultural" pelo consumo do feijão comum por grande parte da população. Dessa forma, este trabalho avaliou as características tecnológicas de tais plantas através da granulometria, Índice de solubilidade em água (ISA) e Índice de absorção de água (IAA) para a produção de alimentos, podendo ser utilizadas em formulações na indústria de panificação, agregando melhores valores nutricionais do que a farinha de trigo e outras farinhas refinadas.Palavras-Chave: PANC, cajanus cajan, phaseolus lunatus germinados, granulometria, Índice de solubilidade em água (ISA) e Índice de absorção de água (IAA) ABSTRACTThe modernization of agriculture with the use of machinery, fertilizers, pesticides, as well as harmful, has contributed to the loss of biodiversity, erosion, soil and water contamination, socio-cultural problems and food insecurity. Most unconventional food plants (PANCs) are well adapted to the Brazilian climate and soil, more resistant to pests, diseases and drought, and require little or no pesticides for their cultivation. These all make them healthier and better for the environment. PANCs are those plants that have not been studied by the technicalscientific community and exploited by society, but resulting in regional consumption (BRASIL, 2010a). Among these PANCs are Andu beans (Cajanus cajan) and Mangalo beans (Phseolus lunatus), which are legumes of recognized nutritional value and are widely grown in family farms. However, there is little research on the cultivation of these legumes, as it is

Santos, S. R. C.; Lopes, M. V.;* de Oliveira, F. S.; Benevides, C. M. J.; dos Santos, W. P. C. Rev. Virtual Quim., 2018, 10 (5), 1531-1545. Data de publicação na Web: 5 de novembro de 2018 Resumo: A produção de leguminosas tem grande impacto na agricultura familiar, além de grande importância nutricional. O consumo de feijão verde é generalizado no Brasil. Técnicas culinárias, além do processamento industrial, podem levar à perda de micronutrientes e espécies tóxicas por mecanismos de lixiviação. Este estudo avaliou a influência do tratamento térmico na retenção de Ca, Fe, Zn, Mn, Mg, Cu, Cr, Co, Ba, Cd, Pb nas seguintes leguminosas. Os elementos químicos característicos de cada uma dessas espécies de leguminosas podem ser usados em estudos dos padrões de identidade das leguminosas avaliadas. Em geral, o mangalô (Lablab purpureus L. Sweet) apresentou um menor número de elementos cujas concentrações se alteram significativamente quando um tratamento térmico é realizado. O feijão guandu mostrou uma maior diversidade de elementos químicos que diferem significativamente após o cozimento, enquanto o feijão caupi está em uma posição intermediária. Palavras-chave: Composição mineral; elementos traços; leguminosas verdes; PCA; ICP OES. AbstractLegume production has a great impact on family farming, as well as great nutritional importance. The consumption of green beans is widespread in Brazil. Culinary techniques, besides industrial processing, can lead to the loss of micronutrients and toxic species by leaching mechanisms. This study assessed the influence of heat treatment on the retention of Ca, Fe, Zn, Mn, Mg, Cu, Cr, Co, Ba, Cd, Pb in the following green legumes. The characteristic chemical elements of each of these legume species can be used in studies of the identity patterns of the evaluated legumes. In general, mangalô (Lablab purpureus L. Sweet) had a smaller number of elements whose concentrations change significantly when a thermal treatment is performed. Pigeon pea showed a greater diversity of chemical elements that differ significantly after cooking, while cowpea beans are at an intermediate position.

Legumes are part of a group of foods widely used in human and animal food since the earliest times because of their high nutritional value, being important sources of proteins, carbohydrates, fibers, minerals and vitamins. In addition, its composition also presents several bioactive compounds, which have been associated with the prevention of several diseases, especially those related to the cardiovascular system. Another aspect to be observed is that some of its biochemical characteristics, such as the type of starch, protein and fibers, can be exploited as binders, excipients, thickeners and dispersants in the formulation of various pharmaceutical products in the pharmaceutical industry. Thus, this review article raised the need to evaluate the potential of legumes in this industry through the analysis of the different works carried out and available in the literature.