100% Orange Juice Consumption is Associated with Socioeconomic Status, Improved Nutrient Adequacy, and Higher Bioactive Compounds Intake: Results from Brazilian National Dietary Survey 2017-2018

OBJECTIVE

The consumption of 100% orange juice (OJ) has been associated with nutrient adequacy and better diet quality. To date, there are few analyses exploring 100% OJ consumption patterns across populations, with no data from Brazil. We aimed to explore the associations between 100% OJ consumption, sociodemographic factors, and nutrient intake in a representative sample of the Brazilian general population aged 10 years or older.

METHODS

Data were obtained from the National Dietary Survey 2017-2018, a cross-sectional study including data on individual food intake of 46,164 subjects aged ≥10 years collected using two 24-h dietary recalls.

RESULTS

100% OJ was consumed by 11% of the population, with a mean intake of 43.0 ml/d. Males were more frequent consumers compared to females, and the percentage of consumers increased with education and income. 100% OJ consumption was associated with higher intakes of energy, vitamin C, folate, calcium, magnesium, potassium, polyphenols, and carotenoids. There is no significant difference in fiber intake between consumers and non-consumers. 100% OJ consumers had a higher percentage of the population meeting the Estimated Average Requirement for vitamin A, vitamin C, vitamin D, folate, calcium, and magnesium.

CONCLUSION

Our results suggest that 100% OJ could be a component of a healthy diet, helping individuals to achieve nutrient recommendations.

Bioactive compounds intake in the Brazilian population: Trends and determinants of socioeconomic inequalities between 2008 and 2018

OBJECTIVE

The present study aims at evaluating trends and determinants of socioeconomic inequalities in consumption of bioactive compounds in representative sample of the Brazilian population the period from 2008-2009 to 2017-2018.

METHODS

Data from two cross-sectional population-based surveys were analyzed in the study, using descriptive analysis and estimation of inequalities in consumption. Trends in polyphenol and carotenoid intake were estimated using food consumption data from National Dietary Survey (NDS) 2008-2009 (n = 34,003) and 2017-2018 (n = 46,164). Evolution and determinants of inequalities in bioactive compounds intake were identified using analysis of inequality based on concentration index.

RESULTS

Consumption of total polyphenols, phenolic acids, flavonoids and carotenoid classes (except for zeaxanthin) was significantly associated with per capita income after adjustment for potential confounders, being higher income associated with higher intake of bioactive compounds. Disaggregation of inequalities showed that education was the main factor associated with consumption of flavonoids, other polyphenols and β-cryptoxanthin in 2008-2009; whilst income was the main barrier to intake of polyphenols and carotenoids in 2017-2018.

CONCLUSION

Income level and educational attainment have been important determinants to inequalities in bioactive compounds intake in the Brazilian population throughout the period of analysis, being higher intake of bioactive compounds-rich foods and beverages associated with higher income.

Bioactive Compounds Intake of the Brazilian Population According to Geographic Region

Studies have been conducted in order to estimate bioactive compound consumption across populations, with substantial disparities according to the origin of the cohort examined. In this sense, Brazil is a continental country with marked differences in food plant availability across geographic regions. We aimed to estimate the bioactive compound intake according to Brazilian geographic region, as well as to determine the major contributors. Data were obtained from the National Dietary Survey 2017-2018, a cross-sectional population-based study including data on the individual food intake of 46,164 subjects aged ≥10 years. The consumption of polyphenols (total and classes) was significantly higher in the South compared with other regions (p = 0.0001). Total carotenoid intake was higher in the Midwest, followed by the Southeast (p = 0.0001). Tea was the main supplier of total polyphenol intake in the South, whereas coffee contributed the most to total polyphenol intake in other Brazilian regions. Açaí, caja juice, mango and corn were important suppliers of carotenoid intake in the North and Northeast. Bioactive compound intake presented variations according to Brazilian region, and individuals living in the South, Midwest and Southeast may experience higher bioactive-dense diets. We highlight the potential of many food plants for sustained explorations to the development of marketable products, possibly increasing the bioactive compound intake.

Purple grumixama anthocyanins (Eugenia brasiliensis Lam.) attenuate obesity and insulin resistance in high-fat diet mice

Some polyphenols have been reported to modulate the expression of several genes related to lipid metabolism and insulin signaling, ameliorating metabolic disorders. We investigated the potential for the polyphenols of two varieties of grumixama, the purple fruit rich in anthocyanins and the yellow fruit, both also rich in ellagitannins, to attenuate obesity-associated metabolic disorders. Mice were fed a high fat and high sucrose diet, supplemented daily with yellow and purple extracts (200 mg per kg of body weight) for eight weeks. Purple grumixama supplementation was found to decrease body weight gain, improve insulin sensitivity and glucose-induced hyperinsulinemia, and reduce hepatic triglyceride accumulation. A decrease in intrahepatic lipids in mice treated with the purple grumixama extract was associated with lipid metabolism modulation by the PPAR signaling pathway. LPL, ApoE, and LDLr were found to be down-regulated, while Acox1 and ApoB were found to be upregulated. Some of these genes were also modulated by the yellow extract. In addition, both extracts decreased oGTT and plasma LPS. The results were associated with the presence of phenolic acids and urolithins. In conclusion, most likely the anthocyanins from the purple grumixama phenolic extract is responsible for reducing obesity and insulin resistance.

Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression

BACKGROUND

Tomatoes are an important source of human health-promoting compounds, and efforts have been made to enhance their nutritional quality through conventional plant breeding or biotechnology. This study assessed the composition of volatile compounds, phenolics and carotenoids in two allele-introgressed tomato lines, an anthocyanin-rich purple tomato and a β-carotene-rich orange tomato, as well as a red tomato.

RESULTS

The purple tomato peel accumulated a high amount of anthocyanins, mainly petunidin 3-(p-coumaroyl)-rutinoside-5-glucoside, responsible for the purple color, and other flavonoids such as rutin and kaempferol. The orange tomato did not undergo changes in the flavonoid profile but accumulated a high amount of β-carotene, with impairment on lycopene. A total of 27 volatile compounds were detected in purple tomato, 38 in orange tomato and 39 in red tomato. They comprise terpenes, carbonyls, alcohols, esters and hydrocarbons. The difference in the volatile compound profiles of ripe fruits can be related to differences in some precursor contents in the introgression lines. Orange tomato accumulates volatiles from β-carotene cleavage, not detected in the red fruits. Otherwise, volatiles from lycopene were absent in orange tomato as a result of the inhibition on lycopene accumulation. Phenolic volatiles were higher in the purple tomato, which has the highest total phenolic content.

CONCLUSION

The introgessed alleles seem to have a positive effect on the enrichment of ripe tomato in bioactive compounds such as anthocyanins and β-carotene, improving nutritional quality. However, the allele introgression resulted in marked changes in volatile compound profiles, whose impact on tomato flavor and consumer acceptability needs to be evaluated. © 2019 Society of Chemical Industry.

Potential antiproliferative activity of polyphenol metabolites against human breast cancer cells and their urine excretion pattern in healthy subjects following acute intake of a polyphenol-rich juice of grumixama (Eugenia brasiliensis Lam.)

The bioavailability and metabolism of anthocyanins and ellagitannins following acute intake of grumixama fruit, native Brazilian cherry, by humans, and its in vitro antiproliferative activity against breast cancer cells (MDA-MB-231) were investigated. A single dose of grumixama juice was administered to healthy women (n = 10) and polyphenol metabolites were analyzed in urine and plasma samples collected over 24 h. The majority of the metabolites circulating and excreted in urine were phenolic acids and urolithin conjugates, the gut microbiota catabolites of both classes of polyphenols, respectively. According to pharmacokinetic parameters, the subjects were divided into two distinct groups, high and low urinary metabolite excretors. The pool of polyphenol metabolites found in urine samples showed a significant inhibition of cell proliferation and G2/M cell cycle arrest in MDA-MB-231 cells. Our findings demonstrate the large interindividual variability concerning the polyphenol metabolism, which possibly could reflect in health promotion.

Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices

Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.

Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method

AOAC 2011.25 method enables the quantification of most of the dietary fiber (DF) components according to the definition proposed by Codex Alimentarius. This study aimed to compare the DF content in fruits analyzed by the AOAC 2011.25 and AOAC 991.43 methods. Plums (Prunus salicina), atemoyas (Annona x atemoya), jackfruits (Artocarpus heterophyllus), and mature coconuts (Cocos nucifera) from different Brazilian regions (3 lots/fruit) were analyzed for DF, resistant starch, and fructans contents. The AOAC 2011.25 method was evaluated for precision, accuracy, and linearity in different food matrices and carbohydrate standards. The DF contents of plums, atemoyas, and jackfruits obtained by AOAC 2011.25 was higher than those obtained by AOAC 991.43 due to the presence of fructans. The DF content of mature coconuts obtained by the same methods did not present a significant difference. The AOAC 2011.25 method is recommended for fruits with considerable fructans content because it achieves more accurate values.

Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control

The aim of this study was to evaluate the effect of the colonic fermentation of unavailable carbohydrates from unripe banana (mass - UBM - and starch - UBS) over parameters related to glucose and insulin response in rats. Wistar male rats were fed either a control diet, a UBM diet (5 % resistant starch - RS) or a UBS diet (10 % RS) for 28 days. In vivo (oral glucose tolerance test) and in vitro (cecum fecal fermentation, pancreatic islet insulin secretion) analyses were performed. The consumption of UBM and UBS diets by Wistar rats for 28 days improved insulin/glucose ratio. Also, pancreatic islets isolated from the test groups presented significant lower insulin secretion compared to the control group, when the same in vitro glucose stimulation was done. Total short chain fatty acids produced were higher in both experimental groups in relation to the control group. These findings suggest that UBM and UBS diets promote colonic fermentation and can influence glycemic control, improving insulin sensitivity in rats.

Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics

The ingestion of unavailable carbohydrates - functional ingredients - has presented an inverse relationship with the risk for chronic non-communicable diseases. The objective of this work was to evaluate the effects of addition of inulin to two ready-to-eat frozen meals on the release of gastrointestinal hormones and other parameters related to hunger and satiety. Prototypes of two different kinds of frozen meals were elaborated by the food industry: control meal (C1 and C2); and test meals, added inulin (T1 and T2). Three sequential clinical assays were performed with healthy volunteers: 1) evaluation of glycemic response (n=16); 2) evaluation of gastrointestinal hormones related to satiety (n=15); and 3) evaluation of satiety (by Visual Analogue Scale - VAS and energy intake) (n=52). The meals showed low glycemic index and glycemic load, and T1 showed a decreased glycemic response peak compared to C1. The addition of inulin (~8g) to the test meals (lunch) provided significant satiety, resulting in an decrease in energy intake of 419 (group 1) and 586kJ (group 2) in the two subsequent meals (after 180min and 360min) and a decrease in hunger and increase in satiety at 120 and 180min when comparing with control meals. A positive post-prandial variation was observed in the plasmatic levels of ghrelin and insulin in relation to the control meal (hormones related to hunger in high levels), after the intake of both two test meals. Inulin is an ingredient that presents several positive characteristics for the elaboration of products that stimulate healthy eating habits. These effects are currently being evaluated in medium-term trials.

The cold storage of green bananas affects the starch degradation during ripening at higher temperature

The aim of this work was to investigate the starch degradation of bananas stored at low temperature (13°C, cold-stored group) and bananas stored at 19°C (control group) during ripening. The starch granules were isolated during different stages of banana ripening, and their structure was investigated using different techniques. The activities of α-amylase and β-amylase associated to the starch granules were determined, and their presence was confirmed using immunolocalization assays. The increased molecular mobility likely facilitated the intake and action of α-amylase on the granule surface, where it was the prevalent enzyme in bananas stored at low temperature. The 10 days of storage at low temperature also influenced the sizes and shapes of the granules, with a predominance of rounded granules and pits on the surface along with superior amylose content, the higher amounts of amylopectin A-chains and the subtle increase in the A-type allomorph content.

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

BACKGROUND

The objectives of this study were (1) to evaluate the content of ellagic acid in fruits consumed by the Brazilian population, including native ones; (2) to further characterize rich sources in relation to ascorbic acid, phenolics contents and in vitro antioxidant capacity; and (3) to study the distribution and effect of ripening stage on ellagitannins content of jabuticaba (Myrciaria jaboticaba). The content of free ellagic acid and ellagic acid derivatives such as ellagitannins was analyzed using high-performance liquid chromatography (HPLC).

RESULTS

Ellagic acid was detected in 10 out of a total of 35 fruits analyzed. The content of free ellagic acid in fruits varied from 0.0028 to 0.085 g kg(-1) (FW) and total ellagic acid varied from 0.215 to 3.11 g kg(-1) (FW). All the seven fruits belonging to the Myrtaceae family evaluated in this study presented high contents of ellagitannins in their composition, with jabuticaba, grumixama and cambuci (all native from Brazil) showing the highest total ellagic acid contents. Jabuticaba, the most consumed in Brazil among those and already adapted to commercial plantations, contained concentrated phenolics compounds, including ellagitannins, in the peel. Anthocyanins (cyanidin derivatives) increased significantly through ripening of jabuticaba and were not present in the pulp or seeds. Samples collected from three different locations during summer, winter and spring had total ellagic contents varying from 1.88 to 3.31 g kg(-1) (FW). The decrease in ellagic acid content with ripening was more accentuated for pulp (eight times) compared to seeds (2.3 times) and peel (2.0 times).

CONCLUSION

These results showed the potential of jabuticaba as dietary source of ellagic acid and reinforced consumption of the whole fruit by the population.

Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão)

Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g).

Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars

BACKGROUND

Fruit softening is generally attributed to cell wall degradation in the majority of fruits. However, unripe bananas contain a large amount of starch, and different banana cultivars vary in the amount of starch remaining in ripe fruits. Since studies on changes in pulp firmness carried out with bananas are usually inconclusive, the cell wall carbohydrates and the levels of starch and soluble cell wall monosaccharides from the pulps of three banana cultivars were analysed at different ripening stages.

RESULTS

Softening of Nanicão and Mysore bananas seemed to be more closely related to starch levels than to cell wall changes. For the plantain Terra, cell wall polysaccharide solubilisation and starch degradation appeared to be the main contributors.

CONCLUSION

Banana softening is a consequence of starch degradation and the accumulation of soluble sugars in a cultivar-dependent manner. However, contributions from cell wall-related changes cannot be disregarded.

Effect of free or protein-associated soy isoflavones on the antioxidant status in rats

BACKGROUND

The objective of this study was to investigate the effect of chronic ingestion of free and protein-associated soy isoflavones on the antioxidant status in male Wistar rats. Free isoflavone (iso), protein-associated soy isoflavone (iso + prot) and soy protein (prot) extracts were administered for 30 days by gavage to the rats at a dosage of 1 mg aglycone isoflavones per 200 g body weight, adjusted daily, and the prot group was given the same concentration of soy protein received by the iso + prot group. Antioxidant capacity of plasma, thiobarbituric acid-reactive substance (TBARS) and glutathione (GSH) levels and catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD) activities in plasma, erythrocytes and tissues and gene expression levels in liver and kidney were evaluated.

RESULTS

Chronic ingestion of free but not of protein-associated soy isoflavones nor of solely soy protein increased plasma antioxidant capacity and GPx activity in erythrocytes. Soy protein increased CAT activity and gene expression in liver. SOD activity in erythrocytes was increased by all treatments.

CONCLUSION

The overall results confirm that dietary soy isoflavones have a positive effect on antioxidant status, enhancing antioxidant capacity of plasma and antioxidant enzymes in various tissues, but the effects are dependent on the form of administration and on a complex mechanism of antioxidant status balance on the organism.

Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries

BACKGROUND

This study reported the effects of the daily intake of anthocyanins and ellagitannins (ET) extracted from blackberries on the markers for oxidative status in healthy rats.

RESULTS

The phenolic compounds were administered from three different extracts: an aqueous extract of blackberry (BJ) and its two derived fractions: anthocyanin-enriched (AF) and ET-enriched (EF) fractions. After 35 days’ administration, the AF and EF extracts significantly reduced thiobarbituric acid reactive substance levels and increased glutathione levels in the liver,kidney and brain. Plasma antioxidant capacity increased only in the group that received AF. Antioxidant enzyme activity and expression did not follow a pattern of response varying according to the tissues and extracts. A significant increase in the catalase activity was observed only in the plasma of the groups administered anthocyanin-containing extracts,which were the BJ and AF groups. Glutathione peroxidase activity was significantly increased in the liver and brain after EF treatment, and the highest increase in its expression was observed in the livers and brains of rats that received AF and EF, respectively.

CONCLUSION

The results demonstrate that long-term intake of anthocyanin and ET through diet affects antioxidant enzymeactivity and expression, and enhances oxidative markers in healthy rats.

In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefit effects of the fermentation on intestinal health.

Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars

Banana fruits are important foods, but there have been very few studies evaluating the phenolics associated with their cell walls. In the present study, (+) catechin, gallocatechin, and (-) epicatechin, as well as condensed tannins, were detected in the soluble extract of the fruit pulp; neither soluble anthocyanidins nor anthocyanins were present. In the soluble cell wall fraction, two hydroxycinnamic acid derivatives were predominant, whereas in the insoluble cell wall fraction, the anthocyanidin delphinidin, which is reported in banana cell walls for the first time, was predominant. Cell wall fractions showed remarkable antioxidant capacity, especially after acid and enzymatic hydrolysis, which was correlated with the total phenolic content released after the hydrolysis of the water-insoluble polymer, but not for the posthydrolysis water-soluble polymer. The acid hydrolysis released various monosaccharides, whereas enzymatic hydrolysis released one peak of oligosaccharides. These results indicate that banana cell walls could be a suitable source of natural antioxidants and that they could be bioaccessible in the human gut.

Molecular cloning and characterization of a ripening-induced polygalacturonase related to papaya fruit softening

Pulp softening is one of the most remarkable changes during ripening of papaya (Carica papaya) fruit and it is a major cause for post-harvest losses. Although cell wall catabolism has a major influence on papaya fruit, quality information on the gene products involved in this process is limited. A full-length polygalacturonase cDNA (cpPG) was isolated from papaya pulp and used to study gene expression and enzyme activity during normal and ethylene-induced ripening and after exposure of the fruit to 1-MCP. Northern-blot analysis demonstrated that cpPG transcription was strongly induced during ripening and was highly ethylene-dependent. The accumulation of cpPG transcript was paralleled by enzyme activity, and inversely correlated to the pulp firmness. Preliminary in silico analysis of the cpPG genomic sequence revealed the occurrence of putative regulatory motifs in the promoter region that may help to explain the effects of plant hormones and non-abiotic stresses on papaya fruit firmness. This newly isolated cpPG is an important candidate for functional characterization and manipulation to control the process of pulp softening during papaya ripening.

Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP)

Ripening affects the quality and nutritional contents of fleshy fruits, and papayas are climacteric fruits very susceptible to postharvest losses due to the fast softening caused by ethylene. This paper reports the changes in respiration, ethylene production, and pulp color and firmness, along with the contents of soluble sugars and major carotenoids, during ripening of 'Golden' papaya, an important Brazilian cultivar that has been exported to North American and European markets. The results obtained for nontreated and ethylene- or 1-MCP-treated papaya suggest that 1-MCP can decrease the quality of treated fruit and that even the use of ethylene for triggering or inducing homogeneous ripening can result in lower quality when compared to that of fruit allowed to ripe naturally.

Commercial soy protein ingredients as isoflavone sources for functional foods

The knowledge of the contents and profile of isoflavones present in soy protein ingredients, as well as the effect of industrial processing, is important for the development of functional foods rich in these compounds. The results obtained here showed that the total isoflavone content varied significantly among products. For defatted and whole soy flours the total isoflavone content ranged from 120 to 340 mg/100 g, for soy protein isolates from 88 to 164 mg/100 g, and for commercial textured soy proteins, from 66 to 183 mg/100 g (wet basis, expressed as aglycones). The highest isoflavone content was found for soy hypocotyl flours, from 542 to 851 mg/100 g. Compared to hypocotyl and whole and defatted flours, soy ingredients presented a decrease of malonylglycosides and deesterified beta-glycosides with a significant increase in the percentage of aglycones, mainly for soy fibers (65-76%). While defatting was shown to cause isoflavone concentration without altering conjugation, extrusion process caused destruction of isoflavones and a significant increase in the amount of acetylglycosides, but this effect was less intense for the concentrates. From the results obtained it can be concluded that differences in isoflavone concentration and profile may be related to oscillations in the isoflavone content present in the raw material and to the type of processing.

Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice

Phenolic compounds in sugar cane (Saccharum officinarum L.) juice were identified and quantified by analytical high performance liquid chromatography and photodiode array detection, showing the predominance of flavones (apigenin, luteolin and tricin derivatives), among flavonoids, and of hydroxycinnamic, caffeic and sinapic acids, among phenolic acids, representing a total content of around 160 mg/L. A tricin derivative was present in the highest proportion (>10% of the total). The phenolic extract obtained from sugar cane juice showed a protective effect against in vivo MeHgCl intoxication and potent inhibition of ex vivo lipoperoxidation of rat brain homogenates, indicating a potential use for beneficial health effects and/or therapeutic applications.

[Brazilian Food Composition Table TBCA-USP (Versions 3 and 4) in the international context]

The Brazilian Food Composition Table (TBCA-USP) aims to divulge information about Brazilian food composition. Therefore, it adopts international patterns that define rules and criteria for the food composition area, through guides and manuals with protocols to be used for data generation and compilation, which amplifies the communication and exchange between laboratories. From 2001 to 2004, 863 new data were introduced in the TBCA-USP, in a total of 1838 data, 1200 of which refers to proximal composition. During this period, the versions 3.0, 4.0 and 4.1 of the TBCA-USP were developed and put on the Internet. These versions had several structural modifications in relation to the ones before. The version 3.0 of the TBCA-USP used to be separated by groups of foods, due to its large number of information. Once this number kept growing, the versions 4.0/4.1 turned to have their food data showed individually, accessed through the name of the food (in Portuguese, English or scientific name). All data is presented as 100 g/food and domestic measurement. There is a form available for compilation of food composition data, in order to stimulate researchers to send and publish data that may be evaluated correctly. The TBCA-USP is being structured similarly to the other international tables that follow patterns of INFOODS (International Network of Food Data Systems); and it is making an effort to create specific databases of nutrients or foods that have functional properties.

[Food composition: a little bit of history]

Data on nutrients and other food components are necessary in several sectors, such as nutrition, health, agriculture, trading and marketing. From the 17th century on, the systematic study of food composition started to be established. During the 19th century, there were many advances, such as the clarification of food energy production, the identification of nutrients and their physiologic role. Also, the first food composition tables began to emerge, finishing the century with the publication of Atwater and Wood's "The Chemical Composition of American Food Material" of the United States Department of Agriculture (USDA), in 1896. In the 20th century, the methods of analysis and the elaboration of food composition tables were improved in many countries. In 1984, INFOODS (International Network of Food Data Systems) was created. This network, linked to United Nations University (UNU) and Food and Agriculture Administration (FAO), proposed rules and created tools that brought great advances in food composition tables. Nowadays, the conscious related to food biodiversity has been amplifying the focus of food composition tables and databases. In Brazil, the Brazilian Food Composition Table (TBCA-USP), of the Brazilian Network for Food Composition Data (BRASILFOODS), since its creation in 1998, has been adopting these international patterns and is available on the Internet (http://www.fcf.usp.br/tabela), currently on the version 4.1.

Ascorbic acid biosynthesis: a precursor study on plants

Since the first isolation of ascorbic acid (AsA) in 1928, few papers have been published regarding the biosynthesis of AsA in plants, especially in fruits. It took as long as 1998, before Wheeler, Jones and Smirnoff, based on a study with Arabidopsis leaves, proposed what can be considered the main pathway of biosynthesis of AsA, in which L-galactose (L-GAL) is a key precursor. This paper reports the effectiveness of some precursors (cold or radiolabeled) in the biosynthesis of AsA in different plants: green sweet pepper, white-pulp guava, red-pulp guava, papaya and strawberry at two ripening stages (mature green and ripe for papaya and mature green and half red for strawberry) and broccoli. The 'Smirnoff-Wheeler' pathway was functioning and active in all sources studied, as demonstrated by the increase in AsA contents and incorporation of labeled precursors into AsA. In papaya, the AsA content in the ripe fruit was higher than in the mature green, indicating the synthesis of AsA during ripening. On the other hand, the AsA content in the mature green strawberry was similar to that of the half red fruits. Our data demonstrate that L-GAL and L-Galactono-1,4-lactone (L-GL) are effective precursors for the biosynthesis of AsA in fruits and also provided additional evidence for the participation of D-mannose (D-MAN) and D-glucose-1P in the biosynthesis of AsA in plants.

Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population

The objective of this work was to quantify the flavonoids present in foods most commonly consumed by the Brazilian population. The predominant flavonoids found in largest abundance in all of the analyzed vegetables were glycosides of quercetin. In lettuce, a small amount of luteolin was also detected. In sweet pepper, quercetin and luteolin were both present. White onion [48-56 mg/100 g of fresh weight (FW), expressed as aglycon], red onion (40-100 mg/100 g of FW), red lettuce (67-67.2 mg/100 g of FW), arugula (41-118 mg/100 g of FW), and chicory (18-38 mg/100 g of FW) were highest in total flavonoids. In fruits, the highest concentrations of flavonoids were found in the peel (125-170 mg/100 g of FW) and pulp (35-44 mg/100 g of FW) of oranges and in some apple varieties (14-36 mg/100 g of FW). Variability in flavonoid content due to time of harvesting was high for leafy vegetables and red onions. The estimated ingestion by Brazilian population ranged from 60 to 106 mg/day.

[Dietary fiber potential in Iberian-American countries: food, products and residues]

The reduced intake of dietary fiber (DF) has been associated with the increase in the incidence of several non-transmissible chronic diseases. Recently many researchers from Iberian-American countries have been studying DF of food and industrial residues in order to improve technological knowledge about concentrates production as well as the development and test of enriched products originated from regional food. The present study aimed to evaluate the regional DF potential based on compilation of data about this nutrient. There is great availability of regional and traditional food with considerable DF amounts as we may find in fruits, vegetables and cereals and legumes. Concentrated sources of DF obtained from different industrial residues were characterized and evaluated making possible their utilization in food enrichment. Cookies added to corn residues (16.8% DF in integral weight) in Colombia, and pasta added to lupine fiber in Chile (11.2%) are examples of tested enriched products. Products like bread with whole wheat (12%), products for especial uses as well as pills of citric DF (55%) and food for enteral diets (1-1.9%) are already available on Cuba market. The dietary fiber contents presented in this work allow us to have an idea of the potential of such nutrient in Iberian-American countries. Such potential has been proved to be considerably representative. It is worth to inform that the complete DF database is available on the CYTED X1.6/CNPq Project Web site (http://www.fcf.usp.br/cytedxi16). It provides data on 817 regional, traditional and not conventional foods, that can be searched and utilized by professional from different areas.

Activity and expression of banana starch phosphorylases during fruit development and ripening

Two main forms of starch phosphorylase (EC 2.4.1.1) were identified and purified from banana (Musa acuminata Colla. cv. Nanicão) fruit. One of them, designated phosphorylase I, had a native molecular weight of 155 kDa and subunit of 90 kDa, a high affinity towards branched glucans and an isoelectric point around 5.0. The other, phosphorylase II, eluted at a higher salt concentration from the anion exchanger, had a low affinity towards branched glucans, a native molecular weight of 290 kDa and subunit of 112 kDa. Kinetic studies showed that both forms had typical hyperbolic curves for orthophosphate (Pi) and glucose-1-phosphate, and that they could not react with substrates with a blocked reducing end or alpha-1,6 glucosidic bonds. Antibodies prepared against the purified type-II form and cross-reacting with the type-I form showed that there was an increase in protein content during development and ripening of the fruit. The changes in protein level were parallel to those of phosphorylase activity, in both the phosphorolytic and synthetic directions. Considering the kinetics, indicating that starch phosphorylases are not under allosteric control, it can be argued that protein synthesis makes a contribution to regulating phosphorylase activity in banana fruit and that hormones, like gibberellic acid and indole-3-acetic acid, may play a regulating role. For the first time, starch phosphorylases isoforms were detected as starch-granule-associated proteins by immunostaining of SDS-PAGE gels.

Functional foods: Latin American perspectives

The perspectives of Latin America as a potential producer and consumer of functional foods will depend largely on the level of information and income of the population, credibility of the products, research investments and regulatory practices. The characteristics of Latin America are diverse at the regional and sub-regional levels. However, as part of the demographic and epidemiological transition currently underway, common trends can be identified such as increasing urbanization and life expectancy, the occurrence of obesity and malnutrition, increasing incidences of chronic diseases and causes of mortality rates, all of which suggests the importance of diet and functional foods in public health policies. The Latin American population in general has no knowledge of functional foods, but in the more urbanized areas there is an increasingly health-conscious consumer, aware of the importance of food for health, due to the media and local traditions. More investment in research is important to explore the existing plant biodiversity that is a rich source of new foods and bioactive compounds, some of which are already used for health improvement and well-being. Clinical validation of functional foods should consider functional food science concepts and also the diverse cultural and genetic background of the local population. In Latin American scientific and regulatory communities, the functional foods concept has been associated with foods having health benefits beyond those of basic nutrition but is not defined officially in the emerging regulatory codes. Regulation existing in some countries is focused on safety and efficacy; both functional and health claims are allowed (risk reduction) provided they have scientific validation. This allowed introduction on the market of several products with health claims, some of them submitted to post-marketing surveillance.

Nutritional significance of lectins and enzyme inhibitors from legumes

Legumes have natural components, such as lectins, amylase, and trypsin inhibitors, that may adversely affect their nutritional properties. Much information has already been obtained on their antinutritional significance and how to inactivate them by proper processing. Chronic ingestion of residual levels is unlikely to pose risks to human health. On the other hand, the ability of these molecules to inhibit some enzymes such as trypsin, chymotrypsin, disaccharidases, and alpha-amylases, to selectively bind to glycoconjugates, and to enter the circulatory system may be a useful tool in nutrition and pharmacology. Trypsin inhibitors have also been studied as cancer risk reducing factors. These components seem to act as plant defense substances. However, increased contents may represent an impairment of the nutritional quality of legumes because these glycoproteins and the sulfur-rich protease inhibitors have been shown to be poorly digested and to participate in chemical reactions during processing reducing protein digestibility, a still unsolved question.

Amylolytic activity in fruits: comparison of different substrates and methods using banana as model

Several methodologies have been developed for cereal amylolytic activity estimation, but there is lack of information about the application of these methods for fruits. Mature green banana fruit can achieve 20% of starch content which is degraded during the ripening period in a complex process involving alpha- and beta-amylases and alpha-1,4 and alpha-1,6-glucosidases, besides phosphorylases that can compete for the same substrates. Methods used to determine total hydrolytic activity and individual activity of enzymes involved in starch breakdown were compared for banana extracts in several ripening stages. Total hydrolytic activity was measured by DNS and iodometric methods. Endoamylolytic activity on amylose-azure substrate was also evaluated. BPNPG7 and PNPG5 chromogenic substrates were used for alpha- and beta-amylase activities, respectively. The results showed that methods that depend on the use of thermal treatment or on inhibitors to inactivate one of the enzymes were not adequate. The use of p-nitrophenol derivatives seemed to be the most specific, reproducible, and easiest method employed for single alpha- and beta-amylases activities determination in complex tissues. The DNS and iodometric methods can be used only for initial screenings of total hydrolytic activity, because the nonspecific substrate used in these procedures allows the action of more than one enzyme simultaneously.

Isoflavones in soy-based foods consumed in Brazil: levels, distribution, and estimated intake

The isoflavone content and profile in processed soy-based products consumed in Brazil were determined by high-performance liquid chromatography and photodiode array detection of the intact isoflavones (naturally occurring aglycons, malonyl, acetyl, and beta-glycosides derivatives). Total isoflavone content varied significantly among products, from 2 to 100 mg/100 g (wet basis, expressed as aglycons), with the lowest content being found for soy-based enteral/oral diets and the highest found for textured soy proteins. For soy beverages isoflavone content varied from 12 to 83 mg/L. Soy sauce, miso, and tofu had isoflavone contents of 5.7 mg/L, 20 mg/100 g, and 7 mg/100 g, respectively. The beta-glycosides were the predominant form of the isoflavones in the products analyzed, except for miso, shoyu, and "Diet Shake" in which the aglycons were present in the highest proportions. On the basis of these data, the daily intake of isoflavone from soy products was estimated: the highest values were found for infants fed soy-based formulas, from 1.6 to 6.6 mg/kg of body weight.