In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged.
The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g), protein (15.8 to 19.5 mg 100 g), dietary fiber (16.5 to 22.6 mg 100 g) and provided an excellent source of selenium (26.4 to 46.94 μg g). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g) and β-sitosterol (92.8 to 194 mg 100 g). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry.
The nutrient profile and the phytochemical composition of the sapucaia nut cake milk (SNCM) were evaluated after applying five consecutive stages of block freeze concentration (C1, C2, C3, C4 and C5). The profile of phenolic compounds by LC‐ESI‐MS/MS and the antioxidant activity (ABTS and FRAP) of SNCM were also determined. The freeze concentration increased proteins, lipids, carbohydrates, ash, soluble solids (°Brix) and total phenolic compounds (TPC) in all stages and in the ice fractions obtained from C1, C2 and C3 stages. The antioxidant activity (ABTS) in C3, C4 and C5 fractions was highly significant (P < 0.05). The antioxidant activity (FRAP) and the phenolic compounds (gallic, vanillic, ferulic, sinapic and salicylic acids, catechin, taxifolin and sinapaldehyde) increased significantly (P < 0.05) for all five fractions. The freeze concentration was successfully used for enriching the SNCM, generating a promising ingredient for the food industry.
This study evaluated the hygienic and sanitary conditions of hospital kitchens, assessing good practices through a checklist and comparing the results to microbiological analyses. The good practices that were implemented in the hospital foodservices were evaluated through a checklist based on the current Brazilian legislation. Microbiological analyses of the air, water, utensils, surfaces and food handlers' hands were conducted. The air and water quality were adequate according to the checklist; however, the microbiological analyses of the water detected the presence of coliform bacteria in almost all tested samples. The air quality was also unsatisfactory based on the counts of aerobic mesophilic bacteria, mold and yeast. Even though the checklist assigned a "regular" in the hygienic classification, the utensils and surfaces had satisfactory hygienic results based on the aerobic mesophilic bacteria, mold and yeast counts. The hands of the food handlers tested positive for staphylococcus coagulase, suggesting flaws in their personal hygienic techniques, although the checklist indicated that these professionals were trained on a regular basis. The analysis of good practices in hospital meal preparation through checklists was not sufficiently sensitive for identifying microbiological risks.
PRACTICAL APPLICATIONSThe importance of this study is in control of sanitary hygienic meals produced in hospitals. Because of the importance of proper meals in the recovery of patients, the objective of this study was to assess the hygiene and sanitation in hospital kitchens, relating the analysis of good practices through a checklist with microbiological analyses.
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