Biofortificação de alimentos: problema ou solução?

Loureiro, Marina Paraluppi; Cunha, Luana Ribeiro da; Nastaro, Bruna Thomé; Pereira, Karollyne Yoshioka dos Santos; Nepomoceno, Monalisa de Lima

doi:10.20396/san.v25i2.8652300

Cited by 11 publications

(24 citation statements)

References 36 publications

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“…DJLSF Oliveira et al (Vizzotto et al, 2018). Biofortified foods play a very important role in preserving health, as they have high levels of different micronutrients (Loureiro et al, 2018). Biofortified sweet potatoes are rich in β-carotene, a precursor of vitamin A.…”

Section: Introductionmentioning

confidence: 99%

“…The biofortification breeding program, in general, is based on a process of repeated crossing of plants of the same species until obtaining more nutritious cultivars, increasing contents of nutrients and vitamins (Loureiro et al, 2018). The characterization of genetic resources of crops includes conventional approaches, such as the use of descriptive lists of morphoagronomic traits or evaluation of agronomic performance (Gepts, 2006;Khoury et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Genetic divergence of sweet potato genotypes based on morpho-agronomic traits

et al. 2021

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Sweet potato is a vegetable of great importance in human consumption, due to its high nutritional value. It presents high phenotypic variation, with different forms of roots, leaves and vines. Given the above, we aimed to study the genetic divergence of sweet potato genotypes based on morpho-agronomic traits. The experiment was conducted in an experimental area of Unesp, Ilha Solteira Campus, located in Selvíria-MS. The experimental design used was randomized blocks with two replicates, including 200 genotypes and ‘Beauregard’ as a biofortified control. Shoot morphological traits of the genotypes were evaluated at 110 days and root morphological traits were evaluated at 127 days after planting. We used the obtained data to perform descriptive analysis, in percentage of phenotypic classes. In order to study genetic divergence, multivariate analysis was performed, grouping was done using Tocher’s and Ward’s methods. We also analyzed relative contribution of each trait for genetic divergence. Statistical analyzes were performed using Genes software and SAS. Wide genetic variability could be verified in the population studied in this experiment, being possible to obtain genetic gains in recombination between genotypes. Grouping using Tocher’s method was more effective for discriminating dissimilarity between genotypes. The low relative importance of leaf size, internode diameter and secondary peel color makes further evaluation of these traits unnecessary, reducing labor costs, cost and execution time.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Genetic divergence of sweet potato genotypes based on morpho-agronomic traits

et al. 2021

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“…The solution to minimizing these micronutrient deficiencies is the consumption of a balanced diet, appropriate to the age, including sufficient quantities of plant and animal nutrients. In the absence of balanced diets, biofortification appears as an effective intervention in feeding the population (Loureiro et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality and sensory acceptance of biofortified cassava

Tagliapietra

Zanon

Tironi

et al. 2021

Braz. J. Food Technol.

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It is estimated that the global number of people affected by micronutrient deficiency, known worldwide as hidden hunger, is over two billion and also considered a public health problem. Therefore, this study aimed to evaluate biofortified cassava cultivars in relation to their physical-chemical composition, total carotenoids and to verify their sensory acceptance by schoolchildren. The study was conducted in Santa Maria, in the state of Rio Grande do Sul (RS), Brazil, with four cassava cultivars, two biofortified with yellow pulp (BRS 399 and BRS 396); two non-biofortified varieties: one with yellow pulp (“Gema de ovo”) and another with white pulp (“Vassourinha”). After cooking the roots, the nutritional composition (moisture, protein, lipid, ash, and total starch), the total carotenoid content, and the sensory acceptance of the roots by the children at school, in the countryside of Julio de Castilhos and Dilermando de Aguiar, was determined. The contents of moisture, protein, lipids, ash, and starch showed significant variations between the cultivars analyzed. The highest levels of total carotenoids were found in biofortified cultivars (12.85 µg g-1). In the non-biofortified cultivars, “Gema de ovo” and “Vassourinha”, the levels were 12.01 µg g-1 and 3.30 µg g-1, respectively. Sensory acceptance was 78.7%, demonstrating the potential for the insertion of biofortified roots in school meals.

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“…The use of biofortified cultivars is relevant both for the food industry and for the population, as it increases the content of certain nutrients in the products (LOUREIRO et al, 2018), contributing to the achievement of the daily requirement and meeting the interests of consumers for foods with higher nutritional value (HOBBS et al, 2014). However, nutrient bioaccessibility of food must be considered, including in biofortified products, as it can change when linked to the food matrix.…”

Section: Introductionmentioning

confidence: 99%

Bioacessibilidade in vitro de compostos fenólicos e atividade antioxidante em cultivares biofortificadas de feijão-caupi

Barros

Abreu²,

Rocha

et al. 2021

RCA

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The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. The antioxidant activity was evaluated using the free radical capture method ABTS (2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). Eight phenolic acids were investigated, and the identification and quantification was performed by high performance liquid chromatography (HPLC), the content of total phenolic compounds and the antioxidant activity were reduced during cooking, but increased with simulated digestion in vitro, due to the release of bound forms. action of digestive enzymes, there was a difference in the behavior of the raw and cooked cultivars.The phenolic acids suffered degradation under gastrointestinal conditions, but the cultivars analyzed maintained compounds with relevant bioactivity (raw graingallic, caffeic and p-cumáric acids; cooked grain -acids and caffeine) and antioxidant activity, which can help protect against chronic non-communicable diseases, demonstrating that cowpea is a common food bioaccessible natural antioxidants.

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Biofortificação de alimentos: problema ou solução?

Cited by 11 publications

References 36 publications

Genetic divergence of sweet potato genotypes based on morpho-agronomic traits

Genetic divergence of sweet potato genotypes based on morpho-agronomic traits

Nutritional quality and sensory acceptance of biofortified cassava

Bioacessibilidade in vitro de compostos fenólicos e atividade antioxidante em cultivares biofortificadas de feijão-caupi

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