Atividade antioxidante e teor de fenólicos em couve-manteiga (brassica oleracea l. var. acephala) submetida a diferentes sistemas de cultivo e métodos de preparo Conclui-se que a combinação de sistema de cultivo orgânico e cocção em calor seco pode ser eficiente para preservação e ou aumento do teor de compostos fenólicos e da atividade antioxidante em talos e, principalmente, em folhas de couve. ARTIGOS / ARTICLES CIÊNCIAS BIOLÓGICAS E DA SAÚDEPalavras chave: Alimento funcional. Compostos fenólicos. Cromatografia.The study evaluated the influence of cropping systems and methods of preparation on the antioxidant activity and phenolic content in kale leaf and stalks (Brassica Oleracea L. var. acephala). Kale samples cultivated in organic and conventional systems were analyzed. The vegetable was weighed, cleaned and stems were separated from leaves. After separation, the samples were submitted to the following modes of preparation: raw (fresh kale); dry heat (braised kale) and moist heat (kale immersed in boiling water). Each treatment consisted of three (3) repetitions. The samples were subjected to analysis of antioxidant Resumo

ABSATRCT In Brazil, there are no data on the iodine content of foods, making it difficult for the population to assess their consumption of iodine. Such information is necessary for public policies aimed at establishing nutritional goals. The objective this article is to construct a table of the iodine content of foods. For the construction of the table, databases from 14 countries were used. The foods used were those listed in the 2008-2009 Household Budget Survey, except those containing added salt, and the doubts about whether or not the food was submitted to any kind of preparation. The compilation of international databases of iodine content resulted in 266 foods, which were grouped into 15 groups. Iodine was also quantified by food group and iodized salt. Data were presented as median, minimum, and maximum. A broad variation in the iodine content of foods was found between countries and inter- and intra-food groups. Those with the highest content were fish and seafood, and dairy products. Regarding salt iodization, these countries followed the recommendation of the World Health Organization, except for Spain, Norway and Turkey. The Food Iodine Content Table can be a useful tool for assessing iodine intake, being important in research on nutritional status, food guidance, and public health programs.

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

Avaliou-se a qualidade da alimentação de idosos longevos e sua relação com doenças crônicas não transmissíveis. Foi um estudo transversal, de base populacional, realizado em Viçosa, Minas Gerais, Brasil, o qual integra um projeto maior intitulado “Condições de saúde, nutrição e uso de medicamentos por idosos do município de Viçosa (MG): um inquérito de base populacional”. As entrevistas com os idosos foram realizadas por meio de questionário semiestruturado, com a maioria das questões fechadas e pré-codificadas. Os dados do consumo alimentar foram obtidos por recordatório de ingestão habitual e a qualidade da dieta avaliada por meio do Índice de Alimentação Saudável Revisado (IAS-R), validado para a população brasileira. A amostra foi composta por 94 idosos longevos, a maioria do sexo feminino. Os mesmos apresentaram alta ingestão de sódio, baixa ingestão de cereais integrais e IAS-R = 62,22. Idosos diabéticos apresentaram maior ingestão de frutas totais, baixa ingestão de Gord_AA (açúcares, gorduras sólidas e álcool) e IAS-R total maior em comparação aos não diabéticos. As presenças de dislipidemia e hipertensão não alteraram o consumo de nenhum dos componentes. Os resultados indicaram a necessidade de adequação na ingestão alimentar. Assim, intervenções e orientações nutricionais específicas destinadas à promoção da saúde devem ser incentivadas.

Ao meu marido João pelo apoio, amor, paciência, amizade e, particularmente, pelos conhecimentos compartilhados que foram essenciais ao andamento da minha pesquisa. Aos meus filhos Mateus, Yasmin e Clara, meu maior tesouro, pelo amor, carinho, paciência e, por terem enfrentado às mudanças que envolveram a nossa passagem por Piracicaba. Aos meus familiares: José e Sebastiana (Pais), Márcio, Consolação, Fábio, Beatriz e Júlio (irmãos), pelos exemplos de vida, companheirismo e amizade. 4 5 AGRADECIMENTOS A Deus, pela dádiva da vida e pelo "Pão de cada dia".

Introduction: Iodine deficiency during pregnancy can cause hypothyroidism and goiter; in schoolchildren, it can cause reduced intelligence quotient. In excess, iodine can cause thyroiditis, goiter, and Hashimoto's hypothyroidism. Currently, schoolchildren and pregnant women are classified as risk groups for excessive iodine intake and iodine deficiency, respectively. Thus, determining iodine from all sources of consumption is important for intervention planning.Objective: To construct a theoretical model for the iodine intake of schoolchildren and pregnant women of a city in the Zona da Mata Mineira region, considering a healthy diet, salt consumption and water intake.Methodology: The dietary iodine intake of pregnant women was analyzed based on a dietary iodine table compiled from an international database. A dietary plan was prepared following the Brazilian Food Guide. Iodine concentration of different salt brands sold in local establishments was checked, and drinking water samples from healthcare facilities were analyzed. A descriptive and exploratory statistical analysis was performed and the results were presented in absolute and relative frequencies, and measures of central tendency and dispersion.Results: According to the proposed diet, pregnant women and schoolchildren would have a daily intake of 71.6 μg and 71 μg, respectively. Thirteen salt brands were evaluated, 69.2% complied with the legislation and the mean iodine content was 29.88 mg. The mean concentration of iodine in water was 25 μg iodine/liter and 14 μg iodine/liter, respectively, in summer and autumn. Considering the intake of food, salt, and drinking water according to the proposed dietary plan, the daily intake for pregnant women would be 279.5 and 253.5 μg for schoolchildren.Conclusion: The daily iodine intake of schoolchildren and pregnant women according to this theoretical model was excessive, considering a healthy dietary pattern. This theoretical model can guide actions and public policies aimed at targeting all forms of iodine intake.

O desenvolvimento de massa de pizza e flan com polpa de abacate é uma das estratégias na busca da prevenção de doenças crônicas não-transmissíveis, visto que o abacate é um produto com custo acessível e com alto valor nutricional. O objetivo foi avaliar a aceitabilidade e composição centesimal de produtos com polpa de abacate. Foi desenvolvida uma massa de pizza com adição de polpa de abacate e um flan com polpa de abacate e chia. Investigaram-se os teores de umidade, cinzas, proteínas, lipídios, carboidratos e calorias e aceitabilidade por meio de análise sensorial. A massa de pizza com abacate apresentou-se menos calórica e com quantidades inferiores de macromoléculas comparadas ao controle. Com relação aos atributos sensoriais obteve boa aceitabilidade na cor e textura, porém o sabor e a impressão global receberam notas 5,7 e 6,2, respectivamente. A quantidade de calorias do flan foi inferior a encontrada nas sobremesas disponíveis no comércio. A preparação obteve boa aceitação em todos os parâmetros avaliados, com valores em torno de 7 (gostei moderadamente). Conclui-se que a massa de pizza com abacate necessita de mais estudos para melhorar o sabor residual amargo, no entanto, o flan tem potencial para ser oferecido no mercado em função de seu valor nutricional e de sua boa aceitação. ARTIGOS / ARTICLES CIÊNCIAS BIOLÓGICAS E DA SAÚDEPalavras chave: Análise sensorial. Composição química. Desenvolvimento de produtos.Given that the avocado is a product with affordable cost and high nutritional value, the development of pizza and flan pasta with avocado pulp is one of the strategies in the search of preventive resources for chronic non-transmitted diseases. The objective of the study was to evaluate the acceptability and centesimal composition of products with avocado pulp. A pizza dough was developed with avocado pulp and a flan was made with avocado pulp and chia. The investigation focused on the levels of moisture, ashes, proteins, lipids, carbohydrates and calories and the acceptability through sensorial analysis. The pizza dough with avocado was less caloric and contained lower amounts of macromolecules in comparison to the control. Regarding the sensorial attributes, it obtained good acceptability in color and texture, however, the taste and the overall impression received 5.7 and 6.2, respectively. The amount of calories in the flan was inferior than those found in commercially available desserts. The preparation was well accepted in all evaluated parameters, with values around 7 (I moderately liked it). It is concluded that the pizza dough with avocado needs further studies to improve the residual bitter taste, conversely, the flan has the potential to be offered in the market due to its nutritional value and good acceptance. Resumo

Avaliar os efeitos da irradiação e da pasteurização sobre a vida útil de pimenta Dedo-de-moça Capsicum baccatum var. pendulum in natura e em polpa. Métodos: Realizaram-se três experimentos. Experimento1: pimentas in natura tratadas com radiação gama do 60Co (doses de 1, 2 e 3 kGy), estocadas a 5°C/30 dias, analisados quanto ao teor de carotenoides. Experimentos 2 e 3: pimentas processadas na forma de polpa e adicionadas de ácido cítrico 5%. No experimento 2, as polpas foram expostas a 2 e 3 kGy, estocagem a 25°C/ 60 dias e análises de mesófilos aeróbios, sólidos solúveis (SS), pH e cor. No experimento 3 avaliou-se a dose de 3 kGy, a pasteurização em bancada (85 °C/3min) em polpas conservadas a 25°C. Realizou-se análises depH, SS, cor, umidade, acidez titulável e ratio. Resultados: Houve aumento do teor de carotenoides (x 86 μg.g-1) na pimenta in natura irradiada, entretanto ocorreu degradação mais rápida dos frutos (experimento 1). Polpas de pimenta irradiadas com 2 e 3 kGy não alteraram pH (x 4,8) e SS (x 10,3), mas modificaram a cor. Constatouseinibição de mesófilos na dose de 3 kGy. Pasteurização e irradiação (3 kGy) permitiram aumento de 6 dias na vida útil da polpa (experimentos 2 e 3). Conclusão: Considerando que doses até 3 kGy não conservarama pimenta in natura, mais estudos são necessários para estabelecer doses efetivas. O aumento em seis dias da vida útil da polpa submetida a irradiação (3 kGy) e a pasteurização indicou a viabilidade desses métodos para sua conservação.