A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions.

Alternative milk products such as A2 milk are gaining popular stand within consumer market, for their healthy profile and expected greater digestibility characteristics. However, total mineral content and its bioaccessible profile have lacked in studies through the years, even more because of their relevance in public health. The present study aimed to evaluate the mineral profile of commercial A2 bovine milk (AT) and estimate the bioaccessibility of calcium, phosphorus and magnesium using the INFOGEST protocol. Non-A2 samples (NAT) were evaluated for comparison purpose. The determination of Ca, Mg, Na and K was performed by FAAS and total P was quantified by colorimetric method. Total protein content was determined by Kjeldahl method. Free amino acids were quantified by OPA method along the in vitro digestion stages. Total content of Ca, Na and P exhibited equivalent results between samples, although A2 milk showed elevated levels of total Mg and K in the analyzed batches. AT showed protein content equivalent to NAT. In addition, levels of free NH2 were observed 2 times higher in AT, during the first hour of pancreatic phase in the intestinal digestion. Bioaccessibility of Ca showed equivalent percentages for AT (12-42 %) and NAT (10-39 %). The observed low values were possibly derived from interferences with saturated fatty acids and standardized electrolytes during digestion. Similar amounts of bioaccessible Mg were found for all milk samples (35-97 %), while A2 samples evidenced percentages of bioaccessible P exceeding 60 % across the three batches. Despite the health benefits associated to A2 milk, the study did not evidence clear distinction from non-A2 milk in terms of enhanced essential mineral solubility in digestive tract simulation, considering the association of greater digestibility expected for A2 milk.

Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation.

The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material. The resulting samples analyzed to determine encapsulation efficiency, particle size distribution, and morphology. Furthermore, the oxidative stability and bioaccessibility of FS microparticles were investigated by simulating in vitro digestion. The findings indicated that the encapsulation technique effectively retained FS, resulting in microparticles physically stable at room temperature with typical morphology. The encapsulation efficiency revealed that lower concentrations of FS led to reduced superficial iron content. However, the oxidative stability demonstrated that the presence of iron in the microparticles accelerated the lipid oxidation process. The in vitro digestion test demonstrated that the microparticles with lower iron content exhibited a higher percentage of bioaccessibility, even when compared to non-encapsulated FS. Additionally, the coating material successfully released FS during the simulation of gastrointestinal digestion, resulting in a bioaccessibility of 7.98%. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05820-1.

Selenium in plant-based beverages: Total content, estimated bioaccessibility and contribution to daily intake.

BACKGROUND: The search for alternative protein sources has increased the consumption and commercialization of plant-based beverages (PBBs). This study aimed to determine the total Se content, estimate the bioaccessibility of selenium (Se) in commercial PBBs derived from different raw materials, and evaluate their contribution to the reference daily intake (RDI). METHODS: An ultrasound assisted acid digestion method and ICP-MS was used to determine Se, and the INFOGEST method to estimate the bioaccessible percentages. Validation of this method was also performed, and the parameters obtained were: LOD and LOQ were 2.1 and 4.0 µg/kg, respectively. For accuracy, recovery percentages ranged from 99 % and 111 % (certified reference materials), and 95 % and 101 % (spiked experiments for bioaccessible extracts as recoveries). RESULTS: The PBBs presented total Se content between 4 and 226 µg/kg. Bioaccessible percentages ranged from 63.5 % (mix of plant sources) to 95.9 % (produced with organic cashew nuts). Only one cashew nut PBBs supplied the daily demand of Se, representing 64.6 %, 75.3 % and 82.2 % of the RDI; for lactating and pregnant women, children (≥ 4 years) and adults, respectively. CONCLUSIONS: The Se determination method through acid digestion assisted by ultrasound and ICP-MS was considered adequate for the PBBs samples. Se content varied according to the raw material used in sample preparation. High percentages (> 60 %) of bioaccessibility were observed and only one PBBs derived from organic cashew nuts supplied the recommended Se demand for different groups of individuals.

Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours.

There is a growing demand for practical and healthy food products. Obtaining naturally colored breakfast cereals with the incorporation of functional ingredients is a promising alternative for consumers that are looking for healthiness. This study aimed to evaluate the feasibility of using vegetable flours, rich in pigments, to obtain naturally colored breakfast cereals through thermoplastic extrusion. Vegetables considered "unsuitable for the retail market", classified as "type B", were used to prepare different flours from carrot (CF), spinach (SF) and beetroot (BF). Extrudates were produced from a mixture of 90% broken rice (BR) and 10% vegetable flour (CF, SF or BF). Besides giving the extrudates a natural color, the use of vegetable flours also provided nutritional and functional enrichment due to increased mineral, protein, lipid, fiber and phenolic compound contents, and greater antioxidant capacity. However, some of these components, such as fibers, affect extrudate physical structure and technological characteristics, evidenced by reduced expansion, hardness, paste viscosity and greater interaction with water present in milk under consumption conditions. In general, the evaluated flours proved to be an alternative for imparting a natural color to extruded breakfast cereals, in addition to positively contributing to their nutritional and functional value.

Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil.

This study aimed to evaluate the content of 11 inorganic elements (Al, Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in commercial plant-based and animal-based yogurts for comparison purposes. The samples were mineralized using a simple and fast ultrasound-assisted acid digestion method at 80 °C for 35 min, and the determination of inorganic elements was performed by ICP-MS. The method was validated according to the INMETRO guide, obtaining recoveries from 80 to 110%, precision from 6 to 15%, and a limit of quantification (LOQ) ranging from 200 µg/kg (Al) to 4 µg/kg (other elements). The element concentrations in the plant-based yogurts were Al(

Deoxynivalenol and zearalenone in Brazilian barley destined for brewing.

Barley is an important cereal worldwide. However, fungal contamination during pre and postharvest is a recurrent problem for barley production, causing a direct impact on the quality of the grains and their by-products due to spoilage and mycotoxin accumulation. The Fusarium graminearum species complex is the main contaminant during preharvest and some species can produce deoxynivalenol and zearalenone, important mycotoxins that represent a risk to human and animal health. This study evaluated the fungal diversity and the levels of DON and ZEN in barley grains produced in Brazil. The results showed high frequency (60%) of Fusariumcontamination in barley grains. Additionally, mycotoxin levels ranged from 46 to 2074 µg/kg for DON and from 74 to 556 µg/kg for ZEN. Co-occurrence of DON and ZEN was observed in 40% of the samples and 30% of barley samples had DON and ZEN levels higher than the maximum levels established by Brazilian and European legislations. .

Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility.

Rice beverages are commonly fortified with minerals to improve their nutritional value. However, the effect of fortification on mineral bioaccessibility is poorly understood. Thus, the effects of fortification of a rice beverage on mineral concentration and bioaccessibility using calcium carbonate (CaCO3), tricalcium phosphate (Ca3(PO4)2), sodium iron EDTA (NaFeEDTA) and ferric pyrophosphate (Fe4(P2O7)3) individually and in combination were studied. Recovery of the added minerals in the rice beverage ranged from 71.4 % to 92.0 % and 61.0 % to 93.3 % for Ca and Fe, respectively. Mineral bioacessibility was shown to be higher for CaCO3(≤39.0 %) compared to Ca3(PO4)2 (≤14.4 %) and for NaFeEDTA (≤50.7 %) compared to Fe4(P2O7)3 (≤3.9 %). No interaction of the different Ca sources was identified; the addition of iron sources did not have a significant effect on Ca bioaccessibility. The addition of NaFeEDTA to the rice beverage was found to be better than the addition of iron pyrophosphate and the simultaneous addition of this iron sources did not result in an additive effect on Fe bioaccessibility. These results may be used to develop plant-based beverages with an improved mineral bioaccessibility.

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis.

This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL-1 ± 0.01), color, total soluble solids (6.3 ± 0.2 °Bx), total solids (5.7 ± 0.2%), thermal properties through DSC, and apparent viscosity (2.5 cPa·s-1 ± 0.02 at 300 s-1). Emulsions containing 35, 30, and 25% of CA were produced and applied to cake formulation C1, C2, and C3, respectively. The cake batter was evaluated in terms of apparent density (0.87-1.04 g1 cm-3), rheology, and pH (6.6-6.8). The cakes were evaluated for specific volume, baking loss (8.9-9.5%), color, and symmetry index on day 1, and firmness, water activity (aw), and moisture content (%), after 14 days of storage. The cakes produced with the emulsions were found to have slightly higher specific volume (2.3 cm3 g-1) when compared to the control (C4) produced with PO (2.2 cm3 g-1). The moisture and aw decreased and firmness increased during storage. In terms of formulation (i.e., day 1 for C1, C2, C3, and C4), there was no significant difference for moisture. As for aw, the C4 (0.90) was significantly different from the cakes produced with emulsions (0.91-0.92). The results from the sensory evaluation, carried out with 120 panelists, showed no statistically significant difference between C3 and C4 for the attributes of aroma, color, texture, flavor, and overall impression. Based on our results, it appears that the CA-based emulsions have the potential to replace PO in pound-cake recipes, reducing total and saturated fat.

Static in vitro digestion methods for assessing essential minerals in processed meat products.

The consumption of processed meat products has increased due to its convenient preparation and characteristics related to taste and consumer acceptance. In this study, we evaluated the content and bioaccessibility of iron (Fe), zinc (Zn), calcium (Ca) and magnesium (Mg) in processed pork and beef products by dialysis assay. In addition, different assays of static in vitro digestion (traditional solubility and INFOGEST) were applied to verify the results on the bioaccessibility of these essential elements. The average content of essential elements (expressed in mg/100 g) were 0.78 ± 0.24 and 1.51 ± 0.51 for Fe; 1.79 ± 0.55 and 3.57 ± 1.42 for Zn; 13.24 ± 9.99 and 20.29 ± 10.45 for Ca and 19.43 ± 2.78 and 26.15 ± 7.33 for Mg, in pork and beef products, respectively. However, we observed high variation between brands and batches. The dialysis assay presented variations in bioaccessibility for all essential elements evaluated in the samples. The results for dialyzable Fe were lower than expected (in vivo assays), probably due to the mechanism simulated in dialysis. This assay was considered inadequate for the simulation of in vitro digestion for meat samples that contain heme-Fe. When comparing the different static in vitro digestion assays employed, the dialysis test showed the lowest bioaccessibility percentages for all essential elements evaluated, when compared with the other in vitro digestion methods. The highest bioaccessible fractions were obtained by applying the INFOGEST protocol. We found that according to the in vitro digestion simulation assay used, the results for bioaccessible percentage displayed high variation. These observations highlight the importance of the assay type used for this purpose. These results did not indicate which is the better assay, but demonstrated the differences of each and their relevance for estimating bioaccessibility of essential elements in meat products.

Kernel characterization and starch morphology in five varieties of Peruvian Andean maize.

Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties: Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was observed by scanning electron microscopy (SEM). Physically, the varieties of larger kernels (Giant Cuzco and Sacsa) presented a higher 1000-kernel weight and a lower hectoliter weight than those of smaller size (Piscorunto, Purple, and Chullpi). Nutritionally, PAM had higher ether extract (5%) and ash (2%) contents than other pigmented maizes. Likewise, they presented more significant amounts of essential amino acids, as leucine (10 mg/g protein) and tryptophan (up to 2 mg/g protein); unsaturated fatty acids, oleic (30%) and linoleic (53%); and minerals, as magnesium (104 mg/100 g). SEM showed that endosperm structure and starch morphology vary according to maize types and their grain location. Starch granules of floury PAM varieties were small and polyhedral in the sub-aleurone endosperm, whereas those of the central area were bigger and spherical. In Chullpi, it was observed a portion of vitreous endosperm with a compact structure. The low protein content (8.3%) and the endosperm structure of floury varieties of PAM influenced their pasting properties. Their pasting temperature was <69 to 71 °C>, peak viscosity < 3200 to 4400 cP>, and seatback <1250 to 1706 cP>; therefore, they do not retrograde easily. The results suggest that PAM has characteristics that would help elaborate regional products with added value, such as soups, willows, beverages, and porridges.

Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals.

This study evaluated the effect of phytase treatment on the bioavailability of iron (Fe), calcium (Ca), zinc (Zn), and myo-inositol phosphate fractions in sorghum flour; and characterized its macronutrients and minerals. The proximate composition and mineral content indicated that, sorghum flour has a nutritional potential superior to wheat and maize. The results obtained in the solubility and dialysis assays indicated that, naturally occurring minerals (without phytase treatment) in sorghum flour, presented considerable bioaccessibility; reaching 32, 47 and 67% of dialyzable Fe, Zn, and Ca respectively. The use of phytase had a positive influence on the reduction of myo-inositol phosphates, mainly the IP6 fraction, present in sorghum flour samples, and an increase in the soluble percentage (Fe 52% for one sample, for Zn higher than 266%) and dialyzed minerals (Fe 7.8-150%; Zn 19.7 for one sample; and Ca 5-205%) for most samples. Therefore, the essential minerals naturally occurring in sorghum have an absorption potential; and the use of phytase reduced the IP6 fraction and improved the availability of the minerals evaluated.

In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages.

Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.

Sodium in different processed and packaged foods: Method validation and an estimative on the consumption.

Excessive sodium (Na) consumption can lead to serious health problems such as hypertension, and cardiovascular and renal diseases. Therefore, the food industry in worldwide has been trying to reduce sodium levels in processed products. The aim of this study was to validate a method and quantify sodium in processed and packaged foods and to estimate its ingestion in the consumption. In the first step, for choose the adequate analytical procedure different samples preparations (mineralization) were evaluated as wet and dry ash mineralization, as well as CsCl concentration to suppress chemical interferences for apply FAAS technique. The best performance conditions were applied for the analytical method validation: mineralization by wet digestion and adding 0.1% CsCl, which characterized the method as simple and low cost. The method was validated and was applied in 12 different processed food matrices (5 brands, 3 batches), including products of vegetable and animal origins, different majority components and interferences for Na evaluation. The results showed that sausage, hamburger, ham, bread, tomato sauce, ketchup, mustard, mayonnaise and mashed potato were classified as high-sodium foods, with mean values above 460 mg 100 g-1. It was verified that 68% of the samples were regarded as having high sodium content and the maximum value found was 2851 mg 100 g-1 for a sample of mashed potatoes. In addition, it was found that 38% of the samples presented differences in Na concentration when compared to content declared on the label. It is also observed that is possible different sodium ingestion according the combinations of processed and packaged foods in the same meal and, in this case, the sodium consumption is above than the daily value as recommended by the regulatory agencies. It was concluded that the majority of processed and packaged foods presented high sodium concentration even with efforts of the food industry to reduce the levels of this mineral and its remains an important public health problem.

Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability.

The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different iron compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different iron compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.

Yellow sweet potato flour: use in sweet bread processing to increase carotene content and improve quality

ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

Yellow sweet potato flour: use in sweet bread processing to increase ß-carotene content and improve quality.

Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and ß-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The ß-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

Bioaccessibility of calcium, iron and magnesium in residues of citrus and characterization of macronutrients.

The aim of this study was to estimate bioaccessibility of Ca, Fe and Mg in residues of orange, lime, and their mixture, in order to evaluate the effects of cooking in water on mineral bioaccessibility and also to determine the composition of macronutrients and myo-inositol phosphate content. The citrus samples contained on average 9.53g/100 g moisture, 6.09g/100 g protein, 3.23g/100g ash, 3.15g/100g lipids, 34.26g/100g insoluble fiber, 27.88g/100g soluble fiber and 25.64g/100g carbohydrates. The percentage of soluble and dialyzable minerals ranged from 19.36 to 77.33% and from 5.59 to 69.06% for Fe, from 33.34 to 60.84% and 14.71 to -26.13% for Ca, and from 29.95 to 94.20% and 34.42 to 62.51%, for Mg, respectively. It was verified that cooking influenced the minerals bioaccessibility and increased the dialyzable fraction of Fe and Mg, but decreased the fraction of Ca dialysate, except to orange. No myoinositol phosphate esters were detected. The Principal Component Analysis allowed the separation of different types of citrus residues, but did not discriminate the raw and cooked samples. This study pointed the potential of citrus residue to be used for human consumption and contribute to the necessary dietary minerals and macronutrients, with high content of soluble and insoluble fibers.

Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.

This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different iron compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible.

Time-Domain Nuclear Magnetic Resonance (TD-NMR) and Chemometrics for Determination of Fat Content in Commercial Products of Milk Powder.

This study shows the use of time-domain (TD)-NMR transverse relaxation (T2) data and chemometrics in the nondestructive determination of fat content for powdered food samples such as commercial dried milk products. Most proposed NMR spectroscopy methods for measuring fat content correlate free induction decay or echo intensities with the sample's mass. The need for the sample's mass limits the analytical frequency of NMR determination, because weighing the samples is an additional step in this procedure. Therefore, the method proposed here is based on a multivariate model of T2 decay, measured with Carr-Purcell-Meiboom-Gill pulse sequence and reference values of fat content. The TD-NMR spectroscopy method shows high correlation (r = 0.95) with the lipid content, determined by the standard extraction method of Bligh and Dyer. For comparison, fat content determination was also performed using a multivariate model with near-IR (NIR) spectroscopy, which is also a nondestructive method. The advantages of the proposed TD-NMR method are that it (1) minimizes toxic residue generation, (2) performs measurements with high analytical frequency (a few seconds per analysis), and (3) does not require sample preparation (such as pelleting, needed for NIR spectroscopy analyses) or weighing the samples.