Um método verde, rápido e simples para determinar o valor energético de farinhas e cereais matinais

Terra, J.A.; Antunes, Alexandre Martinez; Bueno, Maria Izabel M. S.; Prado, Marcelo Alexandre

doi:10.1590/s0100-40422010000500017

Cited by 9 publications

(8 citation statements)

References 14 publications

(16 reference statements)

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“…The high levels of carbohydrates, proteins and lipids found in the present study, contributed to the high energy value of the malt bagasse. According to Terra, Antunes, Bueno and Prado (2010), cereals largely contribute to the caloric intake of the general population, as they are consumed worldwide, by all age groups, in addition to being frequently used as raw material for the food industry.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Composition of Malted Barley Residue from Brewery

Trevizan¹,

Bido²,

Ferrari³

et al. 2021

JMS

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The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

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Section: Resultsmentioning

confidence: 99%

Nutritional Composition of Malted Barley Residue from Brewery

Trevizan¹,

Bido²,

Ferrari³

et al. 2021

JMS

View full text Add to dashboard Cite

show abstract

“…For protein analysis, the Kjeldahl method was used, which consists of digesting the extract in sulfuric acid with a catalyst; distilling the ammonia into a receiver solution; and quantifying the ammonia by titration with a standard solution. Total carbohydrates were calculated by their difference (Equation (1)) [ 90 ]. Total carbohydrates (g/100 g) = 100 − (moisture + proteins + ether extract + ash), …”

Section: Methodsmentioning

confidence: 99%

Toxicity and Anti-Inflammatory Activity of Phenolic-Rich Extract from Nopalea cochenillifera (Cactaceae): A Preclinical Study on the Prevention of Inflammatory Bowel Diseases

Tavares

Guerra

Melo

et al. 2023

Plants

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Phenolic compounds have been scientifically recognized as beneficial to intestinal health. The cactus Nopalea cochenillifera, used as anti-inflammatory in traditional medicine, is a rich source of these bioactive compounds. The present study aimed to investigate the phytochemical profile of N. cochenillifera extract and evaluate its acute toxicity and anti-inflammatory effect on 2,4-dinitrobenzenesulfonic acid (DNBS)-induced colitis in rats. The total phenolic content per gram of dry extract was 67.85 mg. Through HPLC-IES-MSn, a total of 25 compounds such as saccharides, organic acids, phenolic acids and flavonoids were characterized. The dose of 2000 mg/kg of extract by an oral route showed no signs of toxicity, mortality or significant changes in biochemical and hematological parameters. Regarding intestinal anti-inflammatory effects, animals were treated with three different doses of extract or sulfasalazine. Macroscopic analysis of the colon indicated that the extract decreased the disease activity index. Levels of IL-1β and TNF-α decreased, IL-10 increased and MDA and MPO enzyme levels decreased when compared with the control group. In addition, a down-regulation of MAPK1/ERK2 and NF-κB p65 pathway markers in colon tissue was observed. The epithelial integrity was improved according to histopathological and immunohistological analysis. Thus, the extract provided strong preclinical evidence of being effective in maintaining the remission of colitis.

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“…O teor de carboidratos totais foi calculado pela diferença entre 100 e os percentuais de umidade, lipídios, proteína e cinzas, conforme método adotado por Terra et al (2010).…”

Section: Carboidratos Totaisunclassified

ANÁLISE DA COMPOSIÇÃO CENTESIMAL DOS AÇAÍS AMAZÔNICOS: Euterpe precatoria Mart. e Euterpe oleracea Mart.

Matos

Costa²,

Rebelo³

et al. 2023

Ifes Ciência

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A comercialização de açaí é de alta importância econômica para a população da Amazônia. As espécies envolvidas nesta comercialização são Euterpe precatoria Mart. e Euterpe oleracea Mart., conhecidas como açaí do Amazonas e do Pará, respectivamente. Estas espécies têm alto potencial benéfico à saúde devido ao valor nutritivo e às substâncias bioativas presentes nos seus subprodutos. O objetivo desse trabalho foi analisar a composição centesimal das duas espécies de açaí. As amostras de E. precatoria foram obtidas em Coari-AM e E. oleracea em Belém-PA. Para a determinação da composição centesimal dos frutos foi analisado o teor de umidade por dessecação em estufa a 105 ºC, lipídios por Bligh Dyer, proteína pelo método Kjeldahl, cinzas por incineração em mufla a 550 ºC e carboidrato total por diferença. Quando comparadas as espécies, E. precatoria apresentou maior teor de carboidratos (52,69%) e E. oleracea maior teor de lipídio (20,13%) e proteína (4,30%). Os resultados obtidos ressaltam a importância do açaí Amazônico para a dieta humana e demostra que entre as espécies há valores nutricionais que precisam ser investigados quando se objetiva a padronização e melhoramento do comércio de açaí visando fortalecer a cadeia produtiva do açaí no Amazonas.

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Um método verde, rápido e simples para determinar o valor energético de farinhas e cereais matinais

Cited by 9 publications

References 14 publications

Nutritional Composition of Malted Barley Residue from Brewery

Nutritional Composition of Malted Barley Residue from Brewery

Toxicity and Anti-Inflammatory Activity of Phenolic-Rich Extract from Nopalea cochenillifera (Cactaceae): A Preclinical Study on the Prevention of Inflammatory Bowel Diseases

ANÁLISE DA COMPOSIÇÃO CENTESIMAL DOS AÇAÍS AMAZÔNICOS: Euterpe precatoria Mart. e Euterpe oleracea Mart.

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