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| Denadai,Sandra Maria Silveira; Hiane,Priscila Aiko; Marangoni,Sergio; Baldasso,Paulo Aparecido; Miguel,Ana Maria Rauen de Oliveira; Macedo,Maria Lígia Rodrigues. |
| Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Protein digestibility; Antinutritional factors; Globulins; Proteinases; Lecithys pisonis. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300018 |
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| Guimarães,Rita de Cássia Avellaneda; Macedo,Maria Lígia Rodrigues; Munhoz,Cláudia Leite; Filiu,Wander; Viana,Luís Henrique; Nozaki,Vanessa Taís; Hiane,Priscila Aiko. |
| This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diets; Flaxseed; Sesame; Lipids; Nutritional quality index. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030 |
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| Valério,Melissa Alessandra; Ramos,Maria Isabel Lima; Braga Neto,José Antônio; Macedo,Maria Lígia Rodrigues. |
| Considering that annatto seeds are rich in protein, the present work aimed to evaluate the biological quality of this nutrient in the meal residue originating from annatto seed processing. We determined the general composition, mineral levels, amino acid composition and chemical scores, antinutritional factors, and protein quality using biological assays. The following values were obtained: 11.50% protein, 6.74% moisture, 5.22% ash, 2.22% lipids, 42.19% total carbohydrates and 28.45% fiber. The residue proved to be a food rich in fiber and also a protein source. Antinutritional factors were not detected. The most abundant amino acids were lysine, phenylalanine + tyrosine, leucine and isoleucine. Valine was the most limiting amino acid (chemical score... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biological value; Protein quality; Annatto. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200326 |
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| Prates,Mariana Ferreira Oliveira; Campos,Raquel Pires; Silva,Michelly Morais Barbosa da; Macedo,Maria Lígia Rodrigues; Hiane,Priscila Aiko; Ramos Filho,Manoel Mendes. |
| The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were reduced, especially in ripe fruits. Lectin activity was not verified in unripe and ripe fruits and jellies. The levels of bioactive compounds were reduced after jelly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Byrsonima cydoniifolia A. Juss.; Jelly; Antioxidant activity. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000300399 |
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| Nozaki,Vanessa Taís; Munhoz,Cláudia Leite; Guimarães,Rita de Cássia Avellaneda; Hiane,Priscila Aiko; Andreu,Maxwell Parrela; Viana,Luiz Henrique; Macedo,Maria Lígia Rodrigues. |
| Os óleos de frutos estão sendo estudados por seu potencial na indústria de alimentos e também para aumento do consumo de ácidos graxos monos e poli-insaturados. Este estudo objetivou determinar as constantes físico-químicas, composição centesimal, identificar e quantificar os principais ácidos graxos presentes na fração lipídica da polpa e da amêndoa dos frutos de guarirova, espécie Syagrus oleracea (Mart.) Becc. Foi realizada a caracterização físico-química dos óleos, composição de ácidos graxos e índices de qualidade nutricional. O óleo da amêndoa possui maior concentração de ácidos graxos saturados (89,2%), sendo representado principalmente pelo ácido láurico (48,34%). A polpa apresentou ácidos graxos monoinsaturados (24,84%) e poli-insaturados... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ácidos graxos; Lipídios; Guarirova. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000800030 |
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| Justi,Priscilla Narciso; Sanjinez-Argandoña,Eliana Janet; Macedo,Maria Lígia Rodrigues. |
| Abstract Pequi pulp oil, Caryocar brasiliense, is rich in carotenoids, antioxidant compound easily oxidized by the presence of heat, light and oxygen. In order to improve its stability, pequi oil was microencapsulated by complex coacervation using gelatin and Arabic gum as encapsulating agents. Twenty formulations were prepared using a 23 central composite rotational design. The influence of temperature, stirring velocity and core material in the oil coacervation were evaluated, aiming to preserve carotenoids present in the oil. The best yield values and carotenoids content were obtained at the midpoint of the design (7.5g core, 15.000rpm and 50°C). Particles showed asymmetric distribution, with diameter ranging from 15 to 145 µm and the efficiency of the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caryocar brasiliense; Carotenoids; Retention. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200904 |
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