Controle de perdas de carotenóides em hortaliças preparadas em unidade de alimentação e nutrição hospitalar

Lúcia, Ceres Mattos Della; Campos, Flávia Milagres; Mata, Gardênia Márcia Silva Campos; Santana, Helena

doi:10.1590/s1413-81232008000500026

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…In a study conducted in Campinas, SP, Godoy and Rodriguez-Amaya (1998) observed trans-b-carotene concentrations of 2580, 2500 and 2330 µg/100 g in kale, spinach and watercress, respectively. Della Lucia et al (2008) reported a b-carotene content of kale ranging from 4856 to 7409 µg/100 g, whereas Zanutto, Jordão and Vannucchi (2003) found a value of 3700 µg/100 g. A b-carotene content of 2006 and 2400 µg/ 100 g in lettuce and spinach, respectively, has been reported by Ismail and Fun (2003). Hart and Scott (1995) found b-carotene concentrations of 1603, 3397 and 4777 µg/100 g in samples of lettuce, spinach and watercress, respectively.…”

Section: Quantitative Analysis Of A-and B-carotene In Vegetablesmentioning

confidence: 87%

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Cardoso

Lúcia

Stringheta

et al. 2009

Braz. J. Pharm. Sci.

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This study investigated the a-and b-carotene content and provitamin A value of four leafy vegetables sold at local and street markets in Viçosa, MG, Brazil, in the spring and winter of 2002. Carotenoids were analyzed by high-performance liquid chromatography. a-Carotene was detected in all samples sold during spring, but was only present in a few samples of smooth and curly lettuce and kale in winter. b-Carotene was found in marked quantities in all leafy vegetables analyzed. Duncan's test (α = 5%) showed significantly higher a-carotene content in curly lettuce and vitamin A value in large-leaved watercress in the spring. Mean b-carotene content and vitamin A value were 7544, 8751, 2584, 2792, 8193, and 5338 mg/100 g and 666, 760, 227, 238, 698, and 460 mg RAE/100 g in large-leaved and hydroponic watercress, smooth and curly lettuce, kale and spinach, respectively. All leafy vegetables analyzed represent important sources of provitamin A and supply an important part of the daily requirements of children and adults.Uniterms: a-Carotene. b-Carotene. Leafy vegetables/analysis. Provitamin A.Investigou-se o conteúdo de a e b-caroteno e avaliou-se o valor pro-vitamínico A de quatro hortaliças folhosas comercializadas em mercados locais e feira-livre de Viçosa, MG durante a primavera e o inverno de 2002. Os carotenóides foram analisados por Cromatografia Líquida de Alta Eficiência (CLAE). O a-caroteno foi detectado em todas as amostras analisadas na primavera, porém no inverno, somente algumas amostras de alface crespa e lisa, e couve apresentaram tal carotenóide. O b-caroteno foi encontrado, em quantidades apreciáveis, em todas as hortaliças folhosas analisadas. O teste de Duncan (α=5%) detectou que o conteúdo de a-caroteno em alface crespa e o valor de vitamina A em agrião de folha larga foram estatisticamente superiores na primavera. Os teores médios de b-caroteno e de valor de vitamina A para agrião de folha larga e hidropônico, alface crespa e lisa, couve e espinafre foram: 7544; 8751; 2584; 2792; 8193; 5338 mg/100g e 666; 760; 227; 238; 698; 460 mg RAE/100g, respectivamente. Todas as hortaliças folhosas analisadas constituem importantes fontes de provitamina A e suprem grande parte das recomendações diárias de crianças e adultos.Unitermos: a-caroteno. b-caroteno. Hortaliças folhosas/análise. Pró-vitamina A. INTRODUCTIONDark green leafy vegetables are good sources of minerals and vitamins (Raju et al., 2007), and are important because they are rich in provitamin A carotenoids (Graebner et al., 2004;Zanutto, Jordão, Vannucchi, 2003). Since humans are unable to synthesize carotenoids, they exclusively depend on dietary intake as a source of these micronutrients (Barbosa-Filho et al., 2008). Carotenoids have raised continued interest because of studies demonstrating their role in the prevention of certain types of cancer, such as lung, breast, oral cavity, colon and rectal cancer (Barbosa-Filho et al., 2008;Melendez-Martinez, Vicario, Heredia, 2004;Silva, Naves, 2001;Fontana et al., 2000;Olson, 1999;Cozzi et al., ...

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Section: Quantitative Analysis Of A-and B-carotene In Vegetablesmentioning

confidence: 87%

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Cardoso

Lúcia

Stringheta

et al. 2009

Braz. J. Pharm. Sci.

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“…A redução dos carotenoides pode ter sido ocasionada devido ao descascamento e fatiamento, que causam extravasamento do conteúdo celular constituído de vitaminas, minerais e pigmentos presentes na fruta íntegra (ROBLES-SANCHEZ et al, 2007). Outro fator que pode ter contribuído para a redução deste pigmento, é que este é facilmente oxidado devido ao grande número de ligações duplas conjugadas, e isso pode ser acelerado pelas diversas etapas de processamento (DELLA LUCIA et al, 2008).…”

Section: Resultsunclassified

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

Ribeiro¹,

Matias

Dias³

et al. 2020

BJD

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RESUMO O objetivo desta pesquisa foi analisar a contagem de Lactobacillus rhamnosus, Lactobacillus acidophilus e Lactobacillus plantarum em pêssego minimamente processado e verificar as características físico-químicas e microbiológicas dos produtos obtidos. Microscopia eletrônica de varredura também foi realizada para avaliar a aderência dos microrganismos ao tecido da fruta. A adição dos probióticos não alterou (p>0,05) parâmetros físico-químicos sólidos solúveis, acidez e pH do pêssego minimamente processado. As concentrações de vitamina C não diferiram de forma significativa (p>0,05) durante a armazenagem, mas o conteúdo de carotenoides totais reduziu do inicio para o final da vida de prateleira (p<0,05) dos pêssegos, variando de 0,0053 mg/100g a 0,0018 mg/100g. A coordenada de cor b* diferiu (p<0,05) entre as amostras havendo influência do tempo (p<0,05) até às 120 horas de armazenamento, indicando perda da cor amarela da fruta. A contagem das bactérias probióticas após 120 horas de armazenamento foi acima de 10 7 UFC/g quantidade ideal para se garantir benefícios ao consumidor. A microscopia eletrônica de varredura revelou excelente aderência dos lactobacilos ao tecido do pêssego indicando boa interação dos probióticos com a fruta, que apresentou qualidade microbiológica satisfatória e pode ser um veículo promissor das bactérias probióticas para a população.

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“…Carotenoids are pigments widely disseminated in nature and arouse interest due to their preventive action against certain types of disease, such as cancers, cardiovascular diseases and cataracts (Della Lucia et al, 2008). Given the importance of these compounds, Figure 11 relates the content of these natural antioxidants in minimally processed lamb's-ear leaves as a function of storage time.…”

Section: Carotenoidsmentioning

confidence: 99%

Influence of packaging on the conservation of quality attributes of lamb’s-ear leaves during storage

Silva

Souza

Pedrosa

et al. 2021

RSD

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The objective of this study was to evaluate the influence of the packaging system on the useful life and post-harvest quality of lamb’s-ear leaves (Stachys byzantina L.). The sanitized sheets were packaged in four different packaging systems: (A) rigid polyethylene (PET), (B) PET together with ethylene-absorbing sachet, (C) PET wrapped with high barrier plastic film, and (D) PET together with an ethylene-absorbing sachet and wrapped with high barrier plastic film and stored at 7 ° C. Samples for physical-chemical analysis, bioactive compounds and antioxidant activity were removed before storing and at 5, 10 and 15 days of storage. The leaves contained in packages C showed less loss of mass and in system D they showed greater preservation of color attributes (L *, C * and °H). The packaging did not influence the contents of bioactive compounds, which showed higher values at 5 days of storage. The leaves stored in A, B, C and D showed high antioxidant capacity until the 15th day of storage. It was concluded that the quality atrib\utes of the lamb’s-ear leaves were kept in all packaging systems throughout 15 days of cold storage. The contents of bioactive compounds and antioxidant activity showed the highest values up to 5 days of storage at 7 ºC. Thus, considering the economic aspects and practicality in handling, packaging A is the most suitable for refrigerated storage (7 ºC) and commercialization of fresh lamb’s-ear leaves up to 15 days of storage.

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Controle de perdas de carotenóides em hortaliças preparadas em unidade de alimentação e nutrição hospitalar

Abstract: Controle de perdas de carotenóides em hortaliças preparadas em unidade de alimentação e nutrição hospitalar

Cited by 6 publications

References 13 publications

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

Influence of packaging on the conservation of quality attributes of lamb’s-ear leaves during storage

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