Alterações Nutricionais Em Casca E Polpa De Cenoura Decorrente De Diferentes Métodos De Cozimento

Pigoli, Daniela Regina; Vieites, Rogério Lopes; Daiuto, Érica Regina

doi:10.17224/energagric.2014v29n2p121-127

Cited by 6 publications

(6 citation statements)

References 4 publications

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“…Of the 151 articles identified in the databases and in the lists of references, 65 17,18,23,24,29‐89 articles were included, resulting in a total of 575 food evaluations because many studies showed more than one analysis. Only eleven included articles had the specific goal of reducing potassium in CKD patients (17%).…”

Section: Resultsmentioning

confidence: 99%

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Batista

Japúr

Prestes

et al. 2021

J Human Nutrition Diet

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Background Chronic kidney disease patients often use food preparation techniques to reduce potassium intake. However, the most effective techniques have not yet been determined for all food groups. The present study aimed to analyse all of the available information on potassium reduction in the food and identify the best preparation techniques by comparing the trend of change in potassium level. Methods Nine databases were searched from 1976 to May 2020, according to the PRISMA Statement. We included all articles reporting the amount of potassium before and after the application of food preparation techniques. Data were analysed using the Wilcoxon test and statistical simulation. Results A wide variety of food and culinary processes was observed in the 65 included articles. Cooking in water, pressure cooking and cooking in a microwave oven reduced potassium levels in all food groups, particularly in cereals and derivatives, fruits and derivatives, meats and derivatives, legumes, and leafy and cruciferous vegetables. Soaking food significantly reduced the potassium content in tubers and roots and leafy and cruciferous vegetables. Steam cooking and dry heating cooking also reduced potassium, although at a level lower than the other techniques. Conclusions The present review shows that, in general, all food preparation techniques can reduce the potassium content, although cooking in water and soaking promotes a greater reduction; however, more studies with standardised techniques and complete data are necessary.

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Section: Resultsmentioning

confidence: 99%

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Batista

Japúr

Prestes

et al. 2021

J Human Nutrition Diet

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“…A destruição de vitaminas provocadas pelo tratamento térmico depende do tempo de exposição ao calor e do método de cocção utilizado. Portanto, a vitamina C por ser hidrossolúvel, pode ser retida pela água, tanto no método por imersão quanto nos métodos que utilizaram água sob pressão (Pigoli et al, 2014). Demonstrando o efeito do método utilizado no cozimento dos grãos em panela de pressão durante 10 minutos e o processo de lixiviação da vitamina C para o caldo de cocção.…”

Section: Resultsunclassified

Avaliação dos compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi (Vigna unguiculata L.) imaturo cru, cozido e seus caldos de cocção

Vieira

Bezerra

Santos

2021

RSD

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O feijão é um dos alimentos mais produzidos em todo o território nacional, sendo intensa a busca por cultivares produtivas e com boas características culinárias. Tendo em vista a preocupação crescente dos consumidores com a dieta, as positivas implicações de alimentos funcionais na saúde e os benefícios do feijão para o organismo, objetivou-se nesse estudo verificar o conteúdo de compostos bioativos e a capacidade antioxidante de oito cultivares de feijão-caupi, antes e após o cozimento, assim como em seus respectivos caldos. Das amostras foram determinadas as concentrações de ácido ascórbico, clorofila, carotenoides, antocianinas, flavonoides, compostos fenólicos e capacidade antioxidante, e realizada a comparação das médias dos dados obtidos, pelo teste de Tukey ao nível de 5% de probabilidade. Como resultados, observou-se que a cultivar Costela de Vaca apresentou as maiores concentrações de clorofila e carotenoides antes e após o cozimento. Houve um aumento na concentração de flavonoides e redução do teor de ácido ascórbico após o cozimento em todas as cultivares avaliadas. A cultivar BRS Marataoã apresentou a maior concentração de compostos fenólicos no grão cru e consequentemente maior capacidade antioxidante, porem com redução da atividade após o cozimento. Para os caldos de cocção, a BRS Marataoã e Costela de Vaca foram as que apresentaram maior capacidade em combater radicais livres. Apesar de o cozimento ter provocado alterações nas concentrações dos compostos bioativos, as cultivares mantiveram-se com características funcionais importantes, recomendando-se o consumo do feijão-caupi verde com o caldo de cocção para uma maior retenção de compostos com propriedades antioxidantes.

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“…This crop is considered one of the major vegetable sources of pro vitamin A carotenoids, especially α and β-carotene. According to Pigoli et al (2014) varities of this crop such as Nantes shows on average 50% of β-carotene, 30% of α-carotene and 5% of γ-carotene of total carotenoids.…”

Section: Sweet Potato (I Batatas L)mentioning

confidence: 99%

Vegetable breeding as a strategy of biofortification in carotenoids and prevention of vitamin A deficiency

Ronaldo¹,

Ronaldo²,

Cleverson³

et al. 2017

Afr. J. Agric. Res.

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Carotenoids are a class of yellow-orange-red pigments distributed in various fruits, spices, herbs and especially in vegetables. These pigments are bioactive components essential to human health. Among the numerous classes of carotenoids, a smaller number is known for having provitamin A activity. This vitamin is essential to the organism in the proper functioning of the vision and the immune system. On the other hand, the deficiency in this vitamin is related to a great number of diseases, which can in severe cases, lead to death. This makes essential the proper supplying of this vitamin to human nutrition. There are two sources from which vitamin A can be derived: (a) vitamin A preformed with retinol esters from animal food sources and (b) from carotenoid found in plant foods. Thus, food fortification is presented as an alternative to reduce vitamin A deficiency. Currently, plant breeding has contributed to the development and introduction of biofortified products. Improved varieties obtained from biofortification have a higher content of nutrients and vitamins, leading to the improvement of human diet. The genetic breeding of vegetables aiming nutritional biofortification is a promising strategy for the increasing of carotenoid concentration in agricultural products and prevention of vitamin A deficiency. Besides the crops that have commonly been used in the biofortification programs, a series of horticulture crops are also promising for insertion in the programs of biofortification in pro vitamin A. Thus, the objective of this review is addressing the problems resulting from vitamin A deficiency and the adoption potential of horticulture species by genetic breeding programs aiming the biofortification in carotenoids.

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Alterações Nutricionais Em Casca E Polpa De Cenoura Decorrente De Diferentes Métodos De Cozimento

Cited by 6 publications

References 4 publications

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review

Avaliação dos compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi (Vigna unguiculata L.) imaturo cru, cozido e seus caldos de cocção

Vegetable breeding as a strategy of biofortification in carotenoids and prevention of vitamin A deficiency

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