Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying.

We developed a whey protein admixture of turmeric extract by spray drying (TWPC-SD) and by foam mat drying (TWPC-FMD) and compared its bioactive compounds and nutrients contents. TWPC samples were evaluated for preference and acceptability. Vitamins and carotenoids were determined by high-performance liquid chromatography. Total phenolics, curcumin and antioxidant capacity were determined by spectrophotometry. Centesimal composition was performed according to the Association of Official Analytical Chemists. Chemical elements were determined by inductively coupled plasma optical emission spectrometry. TWPC containing 3.6 mg of curcumin showed good acceptability. Carotenoids and riboflavin were not detected in either TWPC. Vitamin C content was maintained, and antioxidant capacity was increased in both products (p < 0.05). TWPC-SD showed higher total phenolic and curcumin contents compared to TWPC-FMD (p < 0.05). Thus, the TWPC-SD is a good alternative for human consumption since it showed good sensory acceptability and its nutrients and bioactive compounds can contribute to human health.

Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.).

The impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (α, ß, γ, δ tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.8 to 50.2%). Riboflavin and Vitamin E concentrations were not affected by maceration. Germination increased riboflavin and reduced vitamin E. 3-DXAs were sensitive to maceration and germination (retentions of 69.6% and 69.9%, respectively). Flavones contents decreased with germination. Our results indicate that, after germination and/or maceration, sorghum had important nutritional and functional value. Thus, its intake, mainly in macerated forms, should be encouraged, since concentrations of riboflavin, vitamin E and flavones were not altered during this processing.

Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MS.

In this study the native carotenoids composition in kumquat (Fortunella margarita) (peel + pulp) from Brazil was determined for the first time by a HPLC-DAD-APCI/MS (high performance liquid chromatography-diode array detector-atmospheric pressure chemical ionization/mass spectrometry), methodology. Eleven carotenoids were successfully identified and quantified in kumquat: four carotenoids in the free form and seven carotenoids in the esterified form. ß-citraurin-laurate was the carotenoid found in the highest content (607.33 µg/100 g fresh matter), followed by ß-cryptoxanthin-laurate (552.59 µg/100 g). The different esterified forms of ß-citraurin and ß-cryptoxanthin represented 84.34% of the carotenoids found, which demonstrates the importance of esterification in natural fruits. ß-carotene and free xanthophylls (ß-cryptoxanthin, lutein and zeaxanthin) represented 5.50% and 14.96%, respectively, of total carotenoids in kumquat. The total carotenoid content of kumquat from Brazil was very high (2185.16 µg/100 g), suggesting that this fruit could contribute significantly to the intake of important bioactive compounds by the population.

Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial.

This study aimed to evaluate the effect of sorghum intake on body composition and metabolic variables in overweight men. In a randomized controlled crossover study, 24 overweight men (25.6 ±â€¯4.6 years) were randomly allocated into one of two treatments: extruded sorghum or extruded wheat. The study consisted of 2 periods of 8 weeks with at least 4 weeks of washout. Anthropometric, clinical and metabolic risk variables were assessed at baseline and at the end of each intervention period. Extruded sorghum consumption reduced body fat percentage and increased daily carbohydrate and dietary fiber intake when compared to wheat consumption. Also, sorghum increased the serum glutathione peroxidase concentration, but no difference was observed when compared to wheat consumption. Extruded sorghum demonstrated to be a good alternative to control obesity in overweight men.

Nutritional value of non-conventional vegetables prepared by family farmers in rural communities / Valor nutricional de hortaliças não convencionais preparadas por agricultores familiares em comunidades rurais

ABSTRACT: Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families.

RESUMO: Quatro hortaliças não convencionais mais consumidas foram analisadas cruas e após as técnicas de cocção utilizadas rotineiramente pelos agricultores familiares: ora-pro-nobis (Pereskia aculeata Mill.); mostarda selvagem (Sinapis arvensis L.), serralha (Sonchus arvensis L) e capiçova (Erechtites valeriana). A composição química foi determinada de acordo com a AOAC. A vitamina C, vitamina E e os carotenoides foram determinados por cromatografia líquida de alta eficiência (CLAE), e compostos fenólicos e minerais foram determinados por espectrofotometria. As concentrações de vitamina E e carotenoides foram maiores na mostarda selvagem (7,68 mg.100 g-1e 7,45 mg.100 g-1, respectivamente). A cocção reduziu a concentração de alguns minerais nas hortaliças não convencionais, mas aumentou as concentrações de vitaminas e carotenoides. As hortaliças apresentaram alto teor de minerais, mas baixa concentração protéica e valor energético total. As hortaliças não convencionais podem ser consideradas de excelente valor nutricional. O consumo frequente dessas hortaliças pode contribuir para melhorar a alimentação dos agricultores e suas famílias.

Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease.

This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.

Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal.

PURPOSE: Glycaemic control is essential to prevent the manifestation of diabetes in predisposed individuals and the development of associated comorbidities. It is believed that sorghum may modulate the glucose response. In this study, we investigated the effect of extruded sorghum consumption, and the profile of bioactive compounds, on postprandial glycaemia of a subsequent meal in normal weight and normoglycaemic subjects. METHODS: This was a randomized, single-blind, crossover designed study. After a 12 h overnight fasting, ten subjects reported to the laboratory to participate in four experimental sessions, and consumed one of three sorghum test drinks: sorghum P 3-DXAs (with proanthocyanidins-P and rich in 3-deoxyanthocyanidins-3-DXAs); 3-DXAs (without proanthocyanidins and rich in 3-DXAs); and control (low in 3-DXAs and without proanthocyanidins); or a non-sorghum drink. 30 min later, the subjects consumed a glucose solution (25 g glucose). Glycaemic response was monitored at times 0 (before glucose solution), 15, 30, 45, 60, 90, 120 min (after glucose solution consumption). The incremental areas under the glycaemic curve (iAUC) were calculated by the trapezoidal method. RESULTS: Intake of P 3-DXAs drink before the glucose solution resulted in a postprandial iAUC lower than the other sorghum test drinks. Sorghum drinks minimized the postprandial glycaemia peak. CONCLUSION: Sorghum drinks consumption, especially the P 3-DXAs drink, 30 min before the glucose solution resulted in lower iAUC compared to the non-sorghum drink, leading to a lower glycaemic response.

Impact of rice fortified with iron, zinc, thiamine and folic acid on laboratory measurements of nutritional status of preschool children / Impacto do arroz fortificado com ferro, zinco, tiamina e ácido fólico sobre as medidas laboratoriais do estado nutricional de crianças pré-escolares

Abstract Fortification of food constitutes an important strategy for the control of micronutrient deficiency and has advantages such as high population coverage and maintenance of eating habits. This study aimed to assess the impact of using fortified rice (Ultra Rice® - UR®) on the nutritional status of preschoolers. Ninety-nine children enrolled in two philanthropic preschools participated of the study. Children of one of the preschools were offered UR® mixed with polished rice, as part of school meals (test group) and the children of another preschool were offered pure polished rice (control group). Biochemical evaluations were performed before and after 4 months of intervention. Dietary assessment and sensory evaluation of UR® mixed with polished rice were performed during the study. The fortified rice improved the concentrations of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The fortified rice showed good acceptability among preschoolers. This study demonstrated the effectiveness of using rice fortified with iron, zinc, thiamine and folic acid on the nutritional status of children.

Resumo A fortificação de alimentos constitui importante estratégia para o controle da deficiência de micronutrientes e apresenta como vantagens a alta cobertura populacional e o fato de não alterar hábitos alimentares. O presente estudo teve como objetivo avaliar o impacto do uso de arroz fortificado (Ultra Rice® - UR®) sobre o estado nutricional de pré-escolares. Noventa e nove crianças matriculadas em duas creches filantrópicas participaram do estudo. Para crianças de uma creche foi oferecido UR® misturado com arroz polido, como parte das refeições escolares (grupo teste) e para as da outra foi oferecido somente arroz polido (grupo controle). Avaliações bioquímicas foram realizadas antes e após 4 meses de intervenção. Avaliações dietética e sensorial do UR® misturado com arroz polido foram realizadas durante o estudo. O arroz fortificado melhorou as concentrações de zinco (p < 0,001), tiamina (p < 0 ,001), ácido fólico (p = 0,003), hemoglobina corpuscular média (p < 0,001) e hemoglobina corpuscular média (p < 0,001). O arroz fortificado mostrou boa aceitação entre os pré-escolares. Este estudo demonstrou a eficácia do uso de arroz fortificado com ferro, zinco, tiamina e ácido fólico sobre o estado nutricional das crianças.

Chemical composition of Brazilian chia seeds grown in different places.

This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.100g-1, on average), proteins (18.9g.100g-1, on average), dietary fiber (35.3g.100g-1, on average), vitamin E (8,203.6µg.100g-1, on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08±1.08eq.catequina/gsample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E.

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.

The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.

This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days.

Anthropometric indicators in identification ofinsulin resistance in elderly men / Indicadores antropométricos na identificação de resistência à insulina emhomens idosos

Insulin resistance (IR) increases with advancing age, yet the underlying mechanism is not well established. Anthropometricand body composition indicators are alternative tools for assessing insulin resistance in a fast, non-invasive and inexpensiveway. This study aimed to evaluate the association between anthropometric indicators and insulin resistance in older men.This cross-sectional study included 62 men aged between 60 and 92 years. We evaluated waist circumference (WC), sagittalabdominal diameter (SAD), body mass index (BMI), sagittal index (SI), conicity index (CI), body fat percentage (BF%),waist-to-hip ratio (WHR), waist-to-height ratio (WHtR) and waist-to-thigh ratio (WTR). IR was determined by homeostasismodel assessment (HOMA-IR). Statistical analysis consisted of correlation coefficient. All anthropometric indicators correlatedwith HOMA-IR, highlighting the SAD (r = 0.680), BF% (r = 0.651) and WC (r = 0.591), which showed the highestcorrelations with the index. All measurements showed significant differences and progressive increase with increasingHOMA-IR. The differences between quartiles of HOMA-IR were even more pronounced for WC, SAD and BF%. BF% wasa significant predictor for insulin resistance. Thus, obesity indicators correlated with the HOMA-IR index. We emphasizethe stronger relationship between measures of central adiposity and insulin resistance, suggesting the usefulness of SADin evaluating elderly subjects.

A resistência à insulina (RI) aumenta com o avanço da idade, no entanto os mecanismos não estão bem estabelecidos.Os indicadores antropométricos e de composição corporal são instrumentos alternativos para a avaliação da resistênciaà insulina de maneira rápida, não-invasiva e de baixo custo. O objetivo deste estudo foi avaliar a associação entre osindicadores antropométricos e a resistência à insulina em homens idosos. Estudo transversal com 62 homens com idadeentre 60 e 92 anos. Foram avaliados perímetro da cintura (PC), diâmetro abdominal sagital (DAS), índice de massa corporal(IMC), índice sagital (IS), índice de conicidade (ICO), percentual de gordura corporal (%GC) e as relações cintura-quadril(RCQ), cintura-estatura (RCE) e cintura-coxa (RCC). RI foi determinada pelo índice de resistência à insulina (HOMA-IR).Análises estatísticas consistiram de análises de correlação e regressão linear. Todos os indicadores antropométricos avaliadoscorrelacionaram-se com o HOMA-IR, destacando-se o DAS (r = 0,680), o %GC (r = 0,651) e o PC (r = 0,591), queapresentaram as maiores correlações com o índice. Todos os indicadores apresentaram aumento progressivo e diferençassignificativas com o aumento do HOMA-IR, sendo que para o PC, DAS e %GC as diferenças entre os quartis do HOMA‑IRforam ainda mais acentuadas. %PC foi preditor significativo para resistência à insulina. Portanto, os indicadores de obesidadecorrelacionaram com o índice HOMA-IR. Ressalta-se a relação mais forte das medidas de adiposidade central comresistência à insulina, sugerindo a utilidade do diâmetro abdominal sagital na avaliação de idosos.

Avaliação do conhecimento sobre alimentação antes e após intervenção nutricional entre diabéticos tipo 2 / Assessment of knowledge about food before and after nutritional intervention among type 2 diabetes / Evaluación de conocimientos sobre alimentación antes y después de la intervención nutricional entre la diabetes tipo 2

Este estudo objetivou avaliar o conhecimento sobre alimentação antes e após intervenção nutricional educativa entre pacientes com diagnóstico de Diabetes mellitus tipo 2 atendidos na Unidade Básica de Saúde Bauxita, Ouro Preto (MG), bem como avaliar o perfil nutricional dessas pessoas e sua relação com o nível de conhecimento acerca da doença. Trata-se de estudo transversal baseado na aplicação de formulário para obtenção de dados sobre conhecimento em alimentação, fatores que possam interferir nessa compreensão e realização de dinâmica de grupo sobre alimentação saudável para diabéticos. Participaram 33 indivíduos, de ambos os sexos, com idade média de 57,79 ± 12,5 anos e IMC de 31,37 ± 6,75 kg/m2. Ao avaliar as treze questões contidas no teste sobre alimentação, não houve associação significativa entre o estado nutricional e o conhecimento dos participantes. Verificou-se que a média de acertos inicial foi de 8,7 questões (67 por cento de respostas corretas) e, após a intervenção, houve melhora significativa (p < 0,001) de acertos para 12,3 questões (93,9 por cento de respostas corretas). Concluiu-se que o processo educativo ocorreu de forma efetiva, levando todos a participarem na construção do conhecimento acerca da alimentação saudável e cuidados de modo geral.

This study aimed to assess knowledge about nutrition before and after an educational intervention among type 2 diabetic patients seen at a Basic Health Unit in Bauxita, Ouro Preto - MG, Brazil, as well as evaluating the nutritional profile of these people and their relationship to the level of knowledge about the disease. It is cross-sectional study based on the application of a form in order to obtain data on the knowledge of the patients regarding food, as well as the factors that may interfere in that understanding. It was also performed group dynamics on healthy eating for diabetics. A total of 33 individuals of both sexes participated, mean age of 57.79 ± 12.5 years and BMI 31.37 ± 6.75 Kg/m2. When evaluating the test composed of thirteen questions about food, there was no significant association between nutritional status and knowledge of the participants. It was found out that the mean score at baseline was 8.7 questions (67 percent correct answers), and after the intervention, there was significant improvement (p < 0.001) to 12.3 questions (93.9 percent correct answers). It was concluded that the educational process was therefore effective, leading everyone to participate in the construction of knowledge about healthy eating and general care

El presente estudio tuvo como objetivo evaluar el conocimiento sobre la alimentación, antes y después de la intervención educativa en nutrición, en pacientes con diagnóstico de Diabetes mellitus tipo 2, atendidos en la Unidad Básica de Salud Bauxita, Ouro Preto (MG), así como evaluar el perfil nutricional de estas personas y su relación con el nivel de conocimiento sobre la enfermedad. Se trata de un estudio de enfoque transversal, basado en el formulario de solicitud para la obtención de datos sobre la alimentación y su conocimiento, los factores que puedan interferir en esa comprensión y la realización de dinámicas en grupo sobre alimentación saludable para los diabéticos. Paticiparon un total de 33 individuos, de ambos sexos, con edad media de 57,79 ± 12,5 años e IMC 31,37 ± 6,75 kg/m2. Al evaluar las trece preguntas contenidas en la prueba sobre alimentación, no se encontró asociación significativa entre el estado nutricional y el conocimiento de los participantes. Se verificó que la puntuación media al inicio del estudio fue de 8,7 preguntas (67 por ciento de respuestas correctas) y, después de la intervención, se observó una mejoría significativa (p < 0,001) de aciertos para 12,3 preguntas (93,9 por ciento de respuestas correctas). Se concluyó que el proceso educativo se produjo efectivamente, lo que lleva a todos a participar en la construcción del conocimiento sobre la alimentación saludable y los cuidados de forma general.