No abstract

O ácido fólico tem sido identificado como uma das mais importantes vitaminas para a função normal do metabolismo humano. A deficiência de ferro é um sério problema de saúde que afeta uma grande proporção da população do mundo. No Brasil, foi publicada uma regulamentação indicando que farinhas de milho e trigo devem ser fortificadas com ácido fólico e ferro. O objetivo deste trabalho foi avaliar os níveis de ácido fólico e ferro em algumas farinhas enriquecidas. A quantificação de ambos nutrientes indicou que a concentração de ácido fólico variou entre 96 a 558 µg per 100 g (em milho) e 73 a 233 µg per 100g (em trigo) e de 3,8 a 8,7 mg per 100 g (em milho) e 4,6 a 7,4 mg per 100g (em trigo) para ferro. Portanto, a população brasileira parece estar exposta a concentrações inadequadas de ácido fólico e ferro quando farinhas de trigo e milho são consumidas.Folic acid has been identified as one of the most important vitamins for normal human metabolic function. Iron deficiency is a serious health problem affecting a large proportion of the world population. In Brazil, an issue has been ruled requiring that corn and wheat flours must be fortified by the addition of folic acid and iron. The aim of this work was to evaluate the levels of folic acid and iron in some enriched flours. The successful quantification of both nutrients indicated that the levels of folic acid are in the range of 96 to 558 µg per 100g (in corn) and 73 to 233 µg per 100 g (in wheat) and from 3.8 to 8.7 mg per 100 g (in corn) and 4.6 to 7.4 mg per 100g (in wheat) for iron. Finally the Brazilian population seems to be exposed to inadequate concentrations of folic acid and iron when consuming enriched corn flours and some wheat flours.

The aim of the present work was to determine parameters of the corn and wheat flour matrix, such as protein, lipid, moisture, ash and carbohydrates, folic acid and iron contents. Three principal components explained 91% of the total variance. Wheat flours were characterized by high protein and moisture content. On the other hand, the corn flours had the greater carbohydrates, lipids and folic acid levels. The concentrations of folic acid were lower than the issued value for wheat flours. Nevertheless, corn flours presented extremely high values. The iron concentration was higher than that recommended in Brazilian legislation. Poor homogenization of folic acid and iron was observed in enriched flours. This study could be useful to help the governmental authorities in the enriched food programs evaluation.

A qualidade de farinhas é determinada por uma variedade de características que podem ser classificadas em físicas, químicas, enzimáticas e funcionais (RASPER, 1991). Dentre as características físicas e químicas, o estabelecimento da composição centesimal está diretamente relacionado à classificação desses produtos em relação aos padrões de qualidade e identidade (AGÊNCIA..., 2008). Para o caso especial de farinhas enriquecidas com vitaminas e minerais, os componentes majoritários podem influenciar diretamente na manutenção dos micronutrientes, principalmente durante a estocagem desses produtos (GUTKOSKI; JACOBSEN, 2002).A fortificação de alimentos com nutrientes é uma prática aceita e empregada pelos processadores de alimentos desde a AbstractSome countries, including Brazil (resolution -RDC # 344, 2004), have issued a regulation stipulating that corn and wheat flours have to be fortified with folic acid and iron. The main objective of this work was to investigate some enriched flour characteristics using Principal Component Analysis (PCA). Wheat and corn flours presented, on average, acceptable centesimal composition according to the Brazilian Legislation. For the wheat flours investigated, the folic acid concentration was, on average, close to the expected value. Corn flours contained higher amount of vitamin. For both types of flour, the iron content exceeded the label claim of the products. Parameters, such as folic acid, iron, protein, lipids, moisture, ash, and carbohydrates content were present in 30 flour packages purchased from the local market. A matrix with 30 rows and 7 columns was organized and the data was autoscaled. The first information observed was an expected discrimination according to the type of flour. The wheat flours were characterized by high protein, moisture, and ash content. On the other hand, the corn flours had high iron, carbohydrates, lipids, and folic acid. Another important observation was related to the package type. It was noted that the flours packed in plastic bags had less folic acid (152 µg.100 g -1 , on average) than those packed in paper (259 µg.100 g -1 , on average) bags. This behavior is probably due to the light incidence during the storage period. This study can be useful to help the governmental authorities in the enriched food program evaluation. In this case, it will be possible to set suitable rules for appropriate food packaging. Keywords: enriched flour; iron; folic acid; chemometry. ResumoAlguns países, incluindo o Brasil (RDC 344, 2002), instituíram uma regulamentação indicando que farinhas de milho e trigo devem ser enriquecidas com ácido fólico e ferro. O principal objetivo deste trabalho foi a avaliação de algumas características de farinhas enriquecidas usando a Análise por Componentes Principais (PCA). Parâmetros como o teor de ácido fólico, ferro, proteína, lipídios, umidade, cinzas e carboidratos foram avaliados em 30 embalagens de farinhas adquiridas em comércio local. As farinhas de trigo e milho apresentaram, em média, composição centesimal aceitáv...