Percorrer por autor "Viegas, O."
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- Effects of seasoning with Annatto (Bixa orellana L.) seeds on the formation of Polycyclic Aromatic Hydrocarbons in barbecued beef pattiesPublication . Neves-Gonçalves, T. M.; Viegas, O.; Pinto, Edgar; Ferreira, I. M.P.L.V.O.; Rosso, V. V. De; Domene, S. M. A.Polycyclic aromatic hydrocarbons (PAH) are ubiquitous compounds, however the highest PAH concentration in foods is usually described when grilled and/or barbecued, mainly when charred, which contribute significantly to the intake of these compounds. In view of their carcinogenic potential, mitigation strategies have been investigated, among them the use of condiments rich in bioactive compounds that could, owing to potential to modulate the oxidative system, suppress the reactive species involved in the formation of PAH. Despite this, no studies were found concerning the effect of annatto (Bixa orellana L.) seeds, a product of Brazilian biodiversity, source of bioactive compounds and used as a food coloring, on PAH formation. Therefore, this study aimed to evaluate the effect of annatto seedson the formation of PAH in barbecued beefpatties. Beef patties (80g) seasonedwith annatto seeds (0.5%, w/w), and unseasoned (control) were barbecued (n = 2), at well-done level, and 14PAHwere analyzed using an acetonitrile basedextraction followed by high-performance liquid chromatography with fluorescence detection (HPLCFLD)[4]. The unseasoned samples showed a total ΣPAH of 140.1 ± 1.2 ng g-1, and a significant reduction(p < 0.05) were observed in patties with annatto(ΣPAH 106.2 ± 0.2 ng g-1). In relation to the EFSA most suitable indicator for the occurrence and carcinogenic potency of PAHin foods, ΣPAH4 (benz[a] anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene),the same trend was observed (ΣPAH4 1.88 ± 0.01 ng g-1 in unseasonedvs ΣPAH4 1.29 ± 0.01 ng g-1). In addition to the known natural coloring and antioxidant properties of annatto seeds, this study demonstrate its potentialas a seasoning in meat to reduce dietary exposure to PAH from charcoal grilled meat. Other cooking methods and conditions, as well as other food processing contaminants, deserve to be evaluated in further studies.
- Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foodsPublication . Pinto, Edgar; Viegas, O.; Pinho, O.; Ferreira, IsabelDiet contains almost all the necessary ingredients to support the human life. However, chemicals that had a deleterious effect may also be present. Such chemicals can occur naturally in the food, others are synthetic and some are produced during cooking. Cooking toxicants have been receiving special attention in the last decades concerning their formation, occurrence, mitigation, and the impact on human health. The risk of exposure to these compounds depends on the kind of diet, eating habits and cooking practices.
- 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.