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Abstract(s)
O conceito de fibra alimentar é bastante complexo e tem passado por evoluções ao
longo do tempo, o que implica que os métodos para a sua quantificação tenham de
acompanhar a sua evolução. A quantificação da fibra alimentar total em matrizes
alimentares é importante porque fornece informações essenciais sobre a qualidade
nutricional dos alimentos, ajudando a promover uma dieta equilibrada e a prevenir
doenças relacionadas ao consumo inadequado de fibras, além de ser um requisito para a
rotulagem nutricional dos produtos alimentares.
Deste modo, o presente trabalho, desenvolvido na empresa Silliker Portugal, S.A, teve
como objetivo a validação de um método de análise de fibra alimentar total em matrizes
alimentares, usando as técnicas enzimática, gravimétrica e instrumental (HPLC-IR),
método este, baseado no método AOAC 2017.16, uma atualização do método AOAC
2009.01. O método de análise, de forma a quantificar a fibra alimentar total, separa a
análise pela fração de fibra de alto peso molecular e pela fração de fibra de baixo peso
molecular, pelo que a fibra alimentar total corresponde à soma das duas frações
mencionadas.
Para a validação do método foram determinados vários parâmetros de validação,
como a Linearidade, Gama de Trabalho, Limiares Analíticos, Precisão, Seletividade,
Justeza e as Incertezas associadas, para duas matrizes distintas o Café e o Puré de Fruta.
Os resultados obtidos demonstraram que o método analítico apresenta uma correlação
linear, com sensibilidade estável ao longo do tempo. O limite de quantificação (LQ) foi
estabelecido em 0,1 g/100g e o limite de deteção (LD) em 0,03 g/100g. O método
mostrou-se seletivo, e a precisão, avaliada por repetibilidade e precisão intermédia,
revelou coeficientes de variação aceitáveis, com valores entre 3,37% e 15,56%. A justeza
foi confirmada com taxas de recuperação entre 91,67% e 102,52% para o café e entre
91,91% e 98,42% para o puré de fruta. A incerteza associada à fibra alimentar total foi de
±14,22%.
The concept of dietary fiber is quite complex and has evolved over time, which implies that the methods for its quantification must keep pace with this evolution. Quantifying total dietary fiber in food matrices it’s important because it provides essential information about the nutritional quality of foods, helping to promote a balanced diet and prevent diseases related to inadequate fiber consumption, in addition to being a requirement for the nutritional labeling of food products. Therefore, the present work, developed at Silliker Portugal, S.A., aimed to validate a method for the analysis of total dietary fiber in food matrices, using enzymatic, gravimetric, and instrumental (HPLC-IR) techniques, based on the AOAC 2017.16 method, an update of the AOAC 2009.01 method. The analysis method, to quantify total dietary fiber, separates the analysis by the high molecular weight fiber fraction and the low molecular weight fiber fraction, so total dietary fiber corresponds to the sum of the two mentioned fractions. For the validation of the method, several validation parameters were determined, such as Linearity, Range, Analytical Limits, Precision, Selectivity, Trueness, Accuracy, and associated Uncertainties, for two distinct matrices: Coffee and Fruit Puree. The results obtained demonstrated that the analytical method presents a linear correlation, with a stable sensitivity over time. The limit of quantification (LQ) was established at 0.1 g/100g and the limit of detection (LD) at 0.03 g/100g. The method proved to be selective, and the precision, assessed by repeatability and intermediate precision, revealed acceptable coefficients of variation, with values between 3.37% and 15.56%. Trueness was confirmed with recovery rates between 91.67% and 102.52% for coffee and between 91.91% and 98.42% for fruit puree. The uncertainty associated with total dietary fiber was ±14.22%.
The concept of dietary fiber is quite complex and has evolved over time, which implies that the methods for its quantification must keep pace with this evolution. Quantifying total dietary fiber in food matrices it’s important because it provides essential information about the nutritional quality of foods, helping to promote a balanced diet and prevent diseases related to inadequate fiber consumption, in addition to being a requirement for the nutritional labeling of food products. Therefore, the present work, developed at Silliker Portugal, S.A., aimed to validate a method for the analysis of total dietary fiber in food matrices, using enzymatic, gravimetric, and instrumental (HPLC-IR) techniques, based on the AOAC 2017.16 method, an update of the AOAC 2009.01 method. The analysis method, to quantify total dietary fiber, separates the analysis by the high molecular weight fiber fraction and the low molecular weight fiber fraction, so total dietary fiber corresponds to the sum of the two mentioned fractions. For the validation of the method, several validation parameters were determined, such as Linearity, Range, Analytical Limits, Precision, Selectivity, Trueness, Accuracy, and associated Uncertainties, for two distinct matrices: Coffee and Fruit Puree. The results obtained demonstrated that the analytical method presents a linear correlation, with a stable sensitivity over time. The limit of quantification (LQ) was established at 0.1 g/100g and the limit of detection (LD) at 0.03 g/100g. The method proved to be selective, and the precision, assessed by repeatability and intermediate precision, revealed acceptable coefficients of variation, with values between 3.37% and 15.56%. Trueness was confirmed with recovery rates between 91.67% and 102.52% for coffee and between 91.91% and 98.42% for fruit puree. The uncertainty associated with total dietary fiber was ±14.22%.
Description
Keywords
Dietary fiber Method validation High molecular weight fiber Low molecular weight fiber Coffee and fruit puree Fibra alimentar Validação de método Fibra de alto peso molecular Fibra de baixo peso molecular Café e puré de fruta