Browsing by Author "Ribeiro, Mafalda"
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- Exploring two food composition databases to estimate nutritional components of whole mealsPublication . Silva, Marta; Ribeiro, Mafalda; Viegas, Olga; Martins, Zita E.; Faria, Miguel; Casal, Susana; Pinto, Edgar; Almeida, Agostinho; Pinho, Olívia; Ferreira, Isabel M.P.L.V. O.The integration of foodomics data to explain the impact of diet on health requires a precise knowledge of nutrients composition of complex meals. This work assesses the adequacy of two food composition databases (FCDBs) for calculation of nutritional composition of whole meals, compared to the golden standard “lab chemical analyses” and search for predictive models to overcome some limitations of FCDBs. Six meals were designed by integrating healthy foods in a meal based on the “Western diet” pattern. The nutritional composition of each meal was i) chemically determined; ii) retrieved from the Portuguese food composition table (TCAP) and from iii) United States Department of Agriculture database (USDA). Compared to chemical analyses, both FCDBs significantly (p < 0.05) overestimate the amount of Na and vitamin B6; TCAP also overestimate the amount of Ca (p < 0.05), while USDA overestimate energy, fat, available carbohydrates, P, and Fe. Linear regression analyses were used to adjust nutrient values based on TCAP and USDA. Predictive models from both FCDBs were successfully obtained for reliable estimation of protein, PUFA, available carbohydrates, total carbohydrates, sugars, Zn, β-carotene, vitamin E, riboflavin, and niacin in meals with a given uncertainty, which is provided by the respective correction factors. Those predictive models are limited to the range of theoretical values of meals studied.
- Impact of food replacements within a meal in the nutrients profile and quality indicesPublication . Silva, Marta; Ribeiro, Mafalda; Viegas, Olga; Martins, Zita; Casal, Susana; Mendes, Eulália; Faria, Miguel; Pinto, Edgar; Ferreira, Isabel MPLVO; Pinto, EdgarModern societies are increasingly prone to chronic noncommunicable diseases linked with inadequate nutrition. Knowledge about macronutrients balance, micronutrient deficiencies, bioactive and harmful compounds is the starting point of a holistic approach concerning the effects of ingestion of a whole meal in human health.
- Nutritional characterization of Strychnos madagascariensis fruit flour produced by Mozambican communities and evaluation of Its contribution to nutrient adequacyPublication . Chemane, Sandra S. I.; Ribeiro, Mafalda; Pinto, Edgar; Pinho, Susana C. M.; Martins, Zita Sá; Almeida, Agostinho; Ferreira, Isabel M. P. L. V. O.; Khan, Maida; Pinho, Olívia; Casal, Susana; Viegas, OlgaThe indigenous fruit Strychnos madagascariensis is usually processed to flour, called nfuma, being highly consumed during staple food shortage. This study aimed to evaluate the nutritional composition of nfuma and its nutrient adequacy. Flours from four districts of Mozambique were analyzed using AOAC methods for proximate composition, HPLC for sugar, amino acids (AA), vitamin E and carotenoids and ICP-MS and FAAS for minerals. The results showed that nfuma stands out for its high content of fat (26.3–27.8%), mainly oleic acid, fiber (>6%), vitamin E (6.7 to 8.0 mg/100 g) and carotenes (2.2 to 2.6 mg/100 g). The main amino acids of nfuma protein were Arg, Asp and Glu, and Lys was the limiting one. The mineral composition reveals K (~1200 to 1700 mg/100 g) as the main macromineral followed by Mg > Ca > Na. The main trace element was Mn (~4 mg/100 g) followed by Fe > Zn > Cu > Cr > Co. Aluminum (~3 mg/100 g) was the main non-essential element and Rb, Ni, Sr, Ba, V, Cd were also quantified. Assuming the daily consumption of 50 g, nfuma provides 82% of Vitamin A dietary reference value for toddlers, while the consumption of 100 g contributes to 132% and 60% of Mn and vitamin A DRV for adults, respectively. Despite the nutritional advantages of nfuma, this flour can be a source of Ni, highlighting the importance of the study of good practices in its preparation to decrease the exposure to non-essential elements.
- Whole meals nutritional composition: comparison between experimental and theoretical dataPublication . Ribeiro, Mafalda; Silva, Marta; Viegas, Olga; Martins, Zita; Casal, Susana; Mendes, Eulália; Pinto, Edgar; Faria, Miguel A.; Ferreira, Isabel MPLVO; Pinto, EdgarInformation concerning food composition is essential in public health and nutrition. Chemical analyses are the most accurate methodologies for the assessment of food composition, however, these procedures are very expensive and time-consuming. Therefore, food composition data has been compiled in databases to facilitate the access and manipulation of information. Although food composition databases (FCDB) are vital tools, they have some limitations.