Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by highperformance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g -1 and 7.45 mg.100 g -1 , respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families. RESUMO: Quatro hortaliças não convencionais mais consumidas foram analisadas cruas e após as técnicas de cocção utilizadas rotineiramente pelos agricultores familiares: ora-pro-nobis (Pereskia aculeata Mill.); mostarda selvagem (Sinapis arvensis L.), serralha (Sonchus arvensis L) e capiçova (Erechtites valeriana). A composição química foi determinada de acordo com a AOAC. A vitamina C, vitamina E e os carotenoides foram determinados por cromatografia líquida de alta eficiência (CLAE), e compostos fenólicos e minerais foram determinados por espectrofotometria. As concentrações de vitamina E e carotenoides foram maiores na mostarda selvagem (7,68 mg.100 g -1 e 7,45 mg.100 g -1 , respectivamente). A cocção reduziu a concentração de alguns minerais nas hortaliças não convencionais, mas aumentou as concentrações de vitaminas e carotenoides. As hortaliças apresentaram alto teor de minerais, mas baixa concentração protéica e valor energético total. As hortaliças não convencionais podem ser consideradas de excelente valor nutricional. O consumo frequente dessas hortaliças pode contribuir para melhorar a alimentação dos agricultores e suas famílias. Palavras-chave: vitaminas, CLAE, agroecologia, soberania alimentar. RURAL EXTENSION
To assist and ensure the quality and safety of food intended for human consumption, Good Manufacturing Practices (GMP) or Good Preparation Practices (GPP) have been established, a set of standards that should be used for products, processes, services and preparation. In Brazil, GMPs are legally governed by certain ordinances and resolutions, foremost among these are Ordinance No 1.428/1993, Ordinance No 326/1997, Resolution RDC No 275/2002 and Resolution RDC No 216/2004 (9-12). The assessment of GMP in food production and commercialization establishments, through appropriate use of questionnaires, is cited to support qualification and selection of suppliers based on a fiscal sanitary inspection by the establishment in order to comply with these criteria, or as the basis for the deployment of the Hazard Analysis and Critical Control Points system (HACCP) (5). Thus, the relationship between purchasers and suppliers allows that efforts are combined to create ABSTRACT Studies evaluating the quality of food providers and the guidelines for their better qualification are scarce in literature. A structured checklist was applied in the supplier establishments to evaluate: infrastructure, sanitaryhygiene control of foods and handlers, and conditions of transportation and receiving. The Supplier Quality Index was used to calculate the scores of vendors, and the score was assigned according to the fulfillment of the items presented on the checklist: "compliant", ≥75.0% compliance and "non compliant", <75.0%. The items "control of food hygiene and sanitary" and "infrastructure" showed the highest rate of compliance (85.15%, each), while the "sanitary-hygiene control of handlers" was that of most frequent non-compliance (80.0%). The proposed methodology was efficient and may serve as a model to be employed for evaluation of supplier performance.
/agrariacad Hábitos e culturas alimentares no consumo de hortaliças não convencionais por agricultores familiares. Habits and food crops on the consumption of non-conventional vegetables by family farmers.
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