Percorrer por autor "Casal, S."
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- Commercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrationsPublication . Torrinha, Álvaro; Gomes, F.; Oliveira, M.; Cruz, R.; Mendes, E.; Delerue-Matos, Cristina; Casal, S.; Morais, S.The most consumed squid species worldwide were characterized regarding their concentrations of minerals, fatty acids, cholesterol and vitamin E. Interspecific comparisons were assessed among species and geographical origin. The health benefits derived from squid consumption were assessed based on daily minerals intake and on nutritional lipid quality indexes. Squids contribute significantly to daily intake of several macro (Na, K, Mg and P) and micronutrients (Cu, Zn and Ni). Despite their low fat concentration, they are rich in long-chain omega-3 fatty acids, particularly docosahexaenoic (DHA) and eicosapentanoic (EPA) acids, with highly favorable ω-3/ω-6 ratios (from 5.7 to 17.7), reducing the significance of their high cholesterol concentration (140–549 mg/100 g ww). Assessment of potential health risks based on minerals intake, non-carcinogenic and carcinogenic risks indicated that Loligo gahi (from Atlantic Ocean), Loligo opalescens (from Pacific Ocean) and Loligo duvaucelii (from Indic Ocean) should be eaten with moderation due to the high concentrations of Cu and/or Cd. Canonical discriminant analysis identified the major fatty acids (C14:0, C18:0, C18:1, C18:3ω-3, C20:4ω-6 and C22:5ω-6), P, K, Cu and vitamin E as chemical discriminators for the selected species. These elements and compounds exhibited the potential to prove authenticity of the commercially relevant squid species.
- Nutrient adequacy of Nfuma, the flour from Strychnos Madagascariensis fruitPublication . Ribeiro, M.; Chemane, S.; Pinto, Edgar; Khan, M.; Ferreira, I.M.P.L.V.O.; Casal, S.; Pinho, O.; Viegas, O.African native fruits play a significant role in reducingmicronutrient deficiencies and increasing the income of poor rural communitiesin developing countries. In Mozambique, the fruit of Strychnosmadagascariensis is usually processed into flour, nfuma, and is consumed by local communities during staple food shortage.However, there is practically no data on its nutritional value. Therefore, this study aimed to evaluate the nutritional composition and adequacy of nfuma. Flours were collected from four districts of Mozambique and analyzed using AOAC methods for proximate composition, HPLC for sugars, vitamin E and carotene profiles and ICP-MS and FAAS for minerals. The estimated daily intake of nutrients, as % of EFSA dietary reference values (DRVs), was calculated assuming an average daily consumption of 100 g and 50 g of nfuma for adults and children, respectively. Nfumapresents high content of fat (~27%), fiber (> 6%), sugars (~10%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). Oleic acid was the main fatty acid ofnfuma (~16g/100 g of flour). The mineral composition reveals K (~1200 to 1700 mg/100g) and Mn (~4 mg/100g) as the main macro-mineral and trace element, respectively. Regarding current DRVsfor adults, the consumption of 100 g of nfuma provides 30% of fiber, 27-48% of alpha-linolenic acid, 55-63% of vitamin A and 56-66% of vitamin E. Moreover, nfuma can contribute to the daily intake of Mg, K, and Mn (22 - 26%, 40% and > 100% of DRVs, respectively). Due to its high β-carotene content, the daily consumption of 50 g of nfuma provides 82% of vitamin A DRV for toddlers, representing a promising food-based strategy to alleviate the high prevalence of vitamin A deficiency in Mozambique. This fruit flour stands out for its high fat content, mainly composed by MUFA, delivering vitamin E and carotenes, together with naturally occurring sugars and high fiber content. Its local use to enrich maize-based porridges or to develop healthier new food products deserve to be technologically approached for wider valorization.