Perdas de vitamina C em hortaliças durante o armazenamento, preparo e distribuição em restaurantes

Moraes, Flávia Aparecida; Cota, Alessandra Miranda; Campos, Flávia Milagres; Pinheiro-Sant’Ana, Helena Maria

doi:10.1590/s1413-81232010000100010

Cited by 21 publications

(21 citation statements)

References 14 publications

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“…Although Table 3 shows different content and retentions for AA, DHA, vitamin C, lycopene and b-carotene, these differences are not statistically significant. In a study comparing the AA losses in tomato after each processing stage in restaurants, the final retention was around 50% (Moraes et al 2010), much lower than those observed in the present study (about 85%). It is possible that in the present study the n.s., not significant.…”

Section: Vitamin C and Carotenoid Retention And Handling Practicescontrasting

confidence: 89%

“…It is possible that in the present study the non-addition of seasoning resulted in lower losses, despite exposure to light, room temperature and oxygen. In a study comparing the AA losses in tomato after each processing stage in restaurants, the final retention was around 50% (Moraes et al 2010), much lower than those observed in the present study (about 85%). The greatest percentage loss in restaurants occurred during storage, and time being more influential than temperature during storage.…”

Section: Vitamin C and Carotenoid Retention And Handling Practicescontrasting

confidence: 89%

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Adequate Handling Conditions to Preserve Vitamin C and Carotenoids in Tomatoes

Campos¹,

Chaves²,

Azeredo³

et al. 2010

Journal of Food Quality

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Safe handling practices must be followed to minimize nutrient loss in fruits and vegetables. To evaluate such loss in tomatoes, storage and preparation practices were tested under storage at 10C and 24C (24 and 72 h), sanitization times (15, 45 and 75 min), type of cut (slices and cubes) and exposure time until consumption (0, 30 and 60 min). Ascorbic acid (AA), dehydroascorbic acid (DHA), lycopene andβ‐carotene were determined by high‐performance liquid chromatography. Under refrigeration, AA retention was 8% higher during 24 h storage. DHA increased at room temperature and lycopene retention was lower under refrigeration temperature. No differences were verified between cutting methods and the exposure times used. Retention after the selected storage and processing conditions ranged from 78 to 86% for vitamin C, from 53 to 81% for lycopene and from 74 to 83% forβ‐carotene. PRACTICAL APPLICATIONS Vitamin C and carotenoids are recognized as important components of healthy diet. However, the processes to which vegetables are submitted from harvest to consumption can alter vitamin content. The adoption of safe handling practices can minimize vitamin C and carotenoids losses during preparation. When the extent of the losses is known and controlled, menus can be complemented to reach the recommended vitamin daily intake. This study investigated the influence of post harvesting handling practices (storage, sanitization, slicing and the period between cooking and consumption) to select the practices that would result in greatest vitamin C and carotenoid retention.

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Section: Vitamin C and Carotenoid Retention And Handling Practicescontrasting

confidence: 89%

Section: Vitamin C and Carotenoid Retention And Handling Practicescontrasting

confidence: 89%

Adequate Handling Conditions to Preserve Vitamin C and Carotenoids in Tomatoes

Campos¹,

Chaves²,

Azeredo³

et al. 2010

Journal of Food Quality

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“…The difference in the ascorbic acid content of GT and BTs could have resulted from the fermentation processing of black teas. In a recent study by Moraes et al [24] a decline in the ascorbic acid content of vegetables was also observed with different processing techniques. Furthermore, taking into consideration that the major constituent of the ADT used in this study is white tea; the significant difference in ascorbic acid between both could be a result of the maturity of the leaves.…”

Section: Discussionmentioning

confidence: 86%

Interaction of Some Commercial Teas with Some Carbohydrate Metabolizing Enzymes Linked with Type-2 Diabetes: A Dietary Intervention in the Prevention of Type-2 Diabetes

Oboh

Ogunruku

Ogidiolu

et al. 2014

Advances in Preventive Medicine

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This study is aimed at assessing the inhibitory effect of teas on key enzymes (α-amylase and α-glucosidase) linked with type-2 diabetes and their antioxidant properties. Four samples of three brands were used; infusions of green tea (GT), 2 brands of black tea (BT), and a formulated herbal preparation for diabetes (ADT) (white tea, Radix Puerariae, Radix ophiopogonis, hawthorn berry, Chinese yam, and fragrant Solomon seal rhizome) were prepared and subsequently analyzed for their total phenol, ascorbic acid contents, antioxidant properties (2,2-Azizobis (3-Ethylbenzo-Thiazoline~6-sulfonate) “ABTS” scavenging ability and ferric reducing antioxidant property), and inhibition of pancreatic-α-amylase and intestinal-α-glucosidase in vitro. The study revealed that GT had the highest total phenol content, ascorbic acid content, ABTS∗ scavenging ability, and ferric reducing ability. Furthermore, all the teas inhibited Fe2+ and sodium nitroprusside induced lipid peroxidation in pancreas, with GT having the highest inhibitory effect. Conversely, there was no significant difference (P > 0.05) in the inhibitory effects of the teas on α-amylase and α-glucosidase. The antidiabetic property of the teas could be attributed to their inhibitory effect on carbohydrate hydrolyzing enzymes implicated in diabetes and their antioxidant activities.

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“…Na casca da cenoura, observou-se perdas de 42,55% para o tratamento a vapor, e de 4,21% para o tratamento com o uso do microondas em relação ao vegetal cru, sendo verificado então que os tratamentos mais efetivos na manutenção dos teores de ácido ascórbico foram aqueles em que a casca foi submetida ao cozimento no vapor e microondas. Moraes et al (2010) observaram grande redução de vitamina C na cenoura após cocção, a mesma foi colocada para cozinhar antes da água entrar em ebulição e o tempo foi superior ao necessário, elevando as chances de perdas por lixiviação e pelo calor. Além disso, a cenoura foi colocada para cozinhar já picada, o que agrava a perda de vitaminas.…”

Section: Resultsunclassified

Alterações Nutricionais Em Casca E Polpa De Cenoura Decorrente De Diferentes Métodos De Cozimento

Pigoli¹,

Vieites²,

Daiuto³

2014

EnergAgric

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RESUMO:O objetivo desse trabalho foi verificar o método de cozimento mais adequado para o preparo da cenoura (cv Nantes), visando minimizar as perdas nutricionais. As cascas e as fatias de cenoura foram submetidas a pré testes de cozimento a fim de se determinar o melhor tempo de cozimento, iniciando-se com 0,5 min, 1 min, 1,5 min e sucessivamente, até alcançar o grau de maciez que foi avaliado subjetivamente por pressão das hortaliças entre os dedos, alcançando uma consistência adequada ao consumo. As cascas e as fatias de cenouras foram submetidas a quatro tipos de tratamentos térmicos (pressão, imersão, microondas e vapor), após, foram trituradas em mix doméstico e armazenadas à -18 ºC. A avaliação das perdas nutricionais da hortaliça foi feita pela determinação de proteínas, lipídios, fibras, teores de açúcares redutores, totais assim como de ácido ascórbico e minerais (ferro, zinco, magnésio, potássio, fósforo e cálcio). As análises foram realizadas na hortaliça fresca e após cozimento pelos diferentes métodos em estudo. A casca da cenoura apresentou porcentagens de proteínas, lipídios, fibras, teores de açúcares redutores, totais assim como de ácido ascórbico equivalente a polpa. Já o conteúdo de minerais foi superior na casca da cenoura em relação à polpa. As porcentagens foram respectivamente de 38,10%, 95,12%, 47,04%, 58,88%, 70,27% e 21,27% a mais em relação à polpa podendo portanto, ser aproveitada no preparo de refeições. Ocorreram perdas de nutrientes na polpa e casca de cenoura submetidas aos diferentes métodos de cozimento em relação ao vegetal cru. O método de cozimento à vapor e em microondas resultaram nas menores perdas nutricionais na polpa e casca de cenoura. PALAVRAS-CHAVE: Daucus carota, vitamina C, processamento. NUTRITIONAL ALTERATIONS IN CARROT PEEL AND PULP DUE TO DIFFERENT COOKING METHODS ABSTRACT:The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased in 0.5 min successively. The carrot pieces texture was monitored during the pre tests so all would havethe same texture independent of the type of cooking. The degree of softennes was evaluated by pressuring the pieces between the toes. The carrot pulp and pell were subjected to four types of heat treatment (pressure, immersion, microwave, and steam), after that they were pounded with a food processor and stored at -18 ºC. The nutritional analyses were as follow: The evalu determination of proteins, lipids, fibers, sugars reducers, total of ascorbic acid content and minerals (iron, calcium, zinc, magnesium, potassium, phosphorus, and calcium). The analyses were accomplished with fresh carrot and after cooking with the different methods. The peel of the carrot presented as amounts of proteins, lipids, fibers percentages, sugars reducers, total and ascorbic acid content equivalent to the pulp. In addition, the minerals content was superior in the peel in relation to the pu...

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Perdas de vitamina C em hortaliças durante o armazenamento, preparo e distribuição em restaurantes

Abstract: Perdas de vitamina C em hortaliças durante o armazenamento, preparo e distribuição em restaurantesVitamin C loss in vegetables during storage, preparation and distribution in restaurants

Cited by 21 publications

References 14 publications

Adequate Handling Conditions to Preserve Vitamin C and Carotenoids in Tomatoes

Adequate Handling Conditions to Preserve Vitamin C and Carotenoids in Tomatoes

Interaction of Some Commercial Teas with Some Carbohydrate Metabolizing Enzymes Linked with Type-2 Diabetes: A Dietary Intervention in the Prevention of Type-2 Diabetes

Alterações Nutricionais Em Casca E Polpa De Cenoura Decorrente De Diferentes Métodos De Cozimento

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