scholarly journals Selenium Accumulation, Speciation and Localization in Brazil Nuts (Bertholletia excelsa H.B.K.)

Plants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 289 ◽  
Author(s):  
Leonardo W. Lima ◽  
Gavin C. Stonehouse ◽  
Christina Walters ◽  
Ali F. El Mehdawi ◽  
Sirine C. Fakra ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Daily Intake ◽  
Brazil Nut ◽  
Organic Form ◽  
Toxicity Threshold ◽  
Brazil Nuts ◽  
Important Variation ◽  
Selenium Accumulation ◽  
Daily Allowance ◽  
Serving Size

More than a billion people worldwide may be selenium (Se) deficient, and supplementation with Se-rich Brazil nuts may be a good strategy to prevent deficiency. Since different forms of Se have different nutritional value, and Se is toxic at elevated levels, careful seed characterization is important. Variation in Se concentration and correlations of this element with other nutrients were found in two batches of commercially available nuts. Selenium tissue localization and speciation were further determined. Mean Se levels were between 28 and 49 mg kg−1, with up to 8-fold seed-to-seed variation (n = 13) within batches. Brazil nut Se was mainly in organic form. While present throughout the seed, Se was most concentrated in a ring 1 to 2 mm below the surface. While healthy, Brazil nuts should be consumed in moderation. Consumption of one seed (5 g) from a high-Se area meets its recommended daily allowance; the recommended serving size of 30 g may exceed the allowable daily intake (400 μg) or even its toxicity threshold (1200 μg). Based on these findings, the recommended serving size may be re-evaluated, consumers should be warned not to exceed the serving size and the seed may be sold as part of mixed nuts, to avoid excess Se intake.

scholarly journals Evaluation and Reformulation of Ingredients the Indigenous Tumpi Product

2019 ◽  
pp. 358-372
Author(s):  
Tien Kumalasari ◽  
Agussalim Matti
Keyword(s):  
Nutritional Value ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Recommended Daily Allowance ◽  
Maturity Level ◽  
Traditional Foods ◽  
Daily Allowance ◽  
Serving Size

The aim of the study was to evaluate and formulate the ingredients of tuna tumpi products, indigenous traditional foods from South and West Sulawesi of Indonesia. This study has analyzed the effect of fish cooking methods and coconut maturity level on the sensory quality of the products produced. The effect of the treatment of grated coconut and the duration of the frying pan on the level of maturity of the tumpi product have also been studied. Reformulation of constituent materials and nutritional value of tuna tumpi products have been carried out. The results showed that the tumpi product made from grilled fish mixed with half-old coconut was the best product and the most preferred by consumers. Cooked tumpi or cooked perfectly product from grated Coconut not squeezed with a frying duration of 60-100 s are the products most preferred by consumers. The best composition of the ingredients for the best tuna tumpi products are 65% fish, 15% grated coconut, 5% tapioca, and 15 seasoning. With serving size 100 g, this product contribute 50%, 18% and 5% Indonesian Recommended Daily Allowance for protein, fats, and carbohydrate, resfectivly, and release 277 cal.

scholarly journals Sorption isotherms of Brazil nuts

2019 ◽  
Vol 23 (10) ◽  
pp. 776-781 ◽  
Author(s):  
Fernando M. Botelho ◽  
Nilso J. Boschiroli Neto ◽  
Silvia de C. C. Botelho ◽  
Gabriel H. H. de Oliveira ◽  
Michele R. Hauth
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Water Activity ◽  
Sorption Isotherms ◽  
Static Method ◽  
Acid Solutions ◽  
Brazil Nut ◽  
Brazil Nuts ◽  
Abstract Knowledge ◽  
Sorption Phenomenon

ABSTRACT Knowledge of the water sorption phenomenon in Brazil nut seeds will allow proper handling of this product, especially with regard to adequate conditions for safe storage. Thus, the present study aimed to determine the sorption isotherms (desorption and adsorption) of Brazil nuts, fitting different mathematical models to the experimental data, as well as to examine the hysteresis effect. To obtain the sorption isotherms, the static method was employed at temperatures of 25, 35, 45 and 55 °C and air relative humidities varying from 10 to 80%. The psychrometric conditions of the air were acquired with the aid of acid solutions and specific saturated saline left inside desiccators with the samples. It was verified that for a given isotherm, the equilibrium moisture content of Brazil nuts increases with water activity increment. In addition, at a constant water activity, equilibrium moisture content decreases with temperature increase. The Copace, Henderson and Oswin are the models that best describe the hygroscopicity of the Brazil nut seed for both the adsorption and desorption processes. Hysteresis was more pronounced at lower temperatures and higher values of water activity. The moisture content value for storage at temperatures less than 55 °C, without the risk of fungal development, must be lower than 8.2% (d.b.).

Water-extracted Brazil nut co-products: nutritional value and estimation of nutrient losses during processing

2020 ◽  
Vol 14 (4) ◽  
pp. 1919-1925
Author(s):  
Alan Giovanini de Oliveira Sartori ◽  
Marcos Canto Machado ◽  
Deborah Helena Markowicz Bastos ◽  
Severino Matias de Alencar ◽  
Marisa Aparecida Bismara Regitano-d’Arce
Keyword(s):  
Nutritional Value ◽  
Nutrient Losses ◽  
Brazil Nut

scholarly journals Environmental and Genetic Variation in Essential Mineral Nutrients and Nutritional Value Among Brassica Vegetables

2018 ◽  
Vol 10 (7) ◽  
pp. 1
Author(s):  
Moo Jung Kim ◽  
Tyler J. Simpson ◽  
Yu-Chun Chiu ◽  
Talon M. Becker ◽  
John A. Juvik ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Daily Intake ◽  
Dry Weight ◽  
Total Solar Radiation ◽  
Adequate Intake ◽  
Pak Choi ◽  
Brassica Crops ◽  
Brassica Vegetables ◽  
Edible Tissues ◽  
Dietary Minerals

Dietary minerals play an important role in human nutrition and proper metabolism. We grew various Brassica crops under field conditions in 2012 and 2013 and analyzed 8 essential minerals from edible tissues of those crops. Among the investigated crops, pak choi (Brassica rapa), mustard greens (B. juncea; B. nigra), and komatsuna (B. rapa) were generally high in most minerals, according to dry weight-based concentrations. The percentage recommended daily intake (RDA) or adequate intake (AI) values, calculated using fresh weight-based concentrations, suggest that Brassica vegetables are a good source of iron, calcium, and manganese, providing > 20% of %RDA/AI depending on crop. Kale (B. oleracea; B. napus) was generally higher in %RDA/AI, in particular for calcium (Ca), phosphorous (P), magnesium (Mg), and manganese (Mn). From the 2-year study, days to harvest, growing degree days, total solar radiation, and total precipitation and evaporation were found to affect the concentration of Ca, P, Ma, and Me. The results of this study provide a direct comparison of the mineral composition of various Brassica crops grown under the same conditions and will help consumers’ food choice for better nutritional value.

scholarly journals Symbiotic drink based on Brazil nuts (Bertholletia excelsa H.B.K): production, characterization, probiotic viability and sensory acceptance

2021 ◽  
Vol 51 (2) ◽  
Author(s):  
Paulo Cezar da Cunha Júnior ◽  
Lorena de Sá de Oliveira ◽  
Lucas de Paiva Gouvêa ◽  
Marcela de Alcantara ◽  
Amauri Rosenthal ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Soluble Solids ◽  
Animal Origin ◽  
Brazil Nuts ◽  
Gastrointestinal Conditions ◽  
Before And After ◽  
Total Carbohydrates ◽  
Thermotolerant Coliforms ◽  
Solids Content

ABSTRACT: Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it is interesting to be used as a matrix for new products’ development. Thus, the present study aimed to develop and characterize a drink based on Brazil nuts fermented by Lactobacillus casei and added with inulin. After formulated, the drink was pasteurized, fermented, maturated, and stored under refrigeration for 28 days. Physical, chemical, microbiological, and sensory analyzes were performed before and after fermentation, at 7-day intervals. There was maintenance in the content of lipids and proteins and reduction in the concentrations of fibers, ash, total carbohydrates, and moisture. The fermented drink pH decreased significantly during storage, while the acidity and the soluble solids content increased from the 14th day. Regarding the color, there were significant changes in all parameters analyzed. In the fermented drink, the development of molds and yeasts, total and thermotolerant coliforms, and Salmonella were not verified, while the control drink deteriorated after 7 days. The probiotic L. casei had count ranging from 9.48 to 8.59 log CFU mL-1 during the 28 days. When exposed to in vitro gastrointestinal conditions, L. casei significantly reduced its concentration. However, it reached the enteric phase with counts greater than 6.00 log UFC mL-1. Sensorially, the drink reached intermediate scores (between 5.41 and 6.02). Therefore, the use of Brazil nuts proved to be viable for the development of a product free of animal-origin components, symbiotic, and of outstanding nutritional quality.

scholarly journals Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

2018 ◽  
Vol 69 (4) ◽  
pp. 283 ◽  
Author(s):  
A. G. de O. Sartori ◽  
G. R. Sampaio ◽  
D. H.M. Bastos ◽  
M. H.F. Spoto ◽  
L. H. Skibsted ◽  
...  
Keyword(s):  
Transmission Rate ◽  
Radical Formation ◽  
Brazil Nut ◽  
Income Source ◽  
Oxygen Transmission Rate ◽  
Brazil Nuts ◽  
Spin Resonance ◽  
First Time ◽  
And Storage ◽  
Lipid Radical

The Brazil nut is an important product from the Amazonian region and its productive chain is an income source for local communities. The effect of combinations of packaging atmospheres (loose or vacuum-packed) and storage temperatures (4±1 °C or 24±2 °C) on the tendency of lipid radical formation and on volatiles was investigated for the first time in shelled Brazil nut kernels. It was observed that refrigeration, whether combined with lose packing or vacuum packing, was effective to reduce the tendency for lipid radical formation, as detected by spin-trapping electron spin resonance (ESR) spectroscopy, as well as peroxides, conjugated dienes and 3-octen-2-one. However, the combination of refrigeration with vacuum packing, even using low-density polyethylene (LDPE) pouches with a high oxygen transmission rate (OTR), also reduced the formation of hexanal, which is a major off-flavor volatile, and thus should be recommended for the storage of Brazil nut kernels for the studied period.

scholarly journals Pest potencial of Sitophilus zeamais on Brazil nut under storage conditions

2020 ◽  
Vol 36 (3) ◽  
Author(s):  
Evaldo Martins Pires ◽  
Roberta Martins Nogueira ◽  
Rodrigo Sinaid Zandonadi ◽  
Robert Lee Koch ◽  
Marcus Alvarenga Soares ◽  
...  
Keyword(s):  
Life Span ◽  
Insect Pests ◽  
Storage Conditions ◽  
Sitophilus Zeamais ◽  
Native Plant ◽  
Brazil Nut ◽  
Bertholletia Excelsa ◽  
Mato Grosso ◽  
Brazil Nuts ◽  
Grain Stores

The Brazil nut, fruit of Bertholletia excelsa H.B.K., a native plant of the Amazon region and may be considered one of the main extractivist products of countries like Bolivia, Colombia, Guyana, Venezuela, Peru and Brazil. In Brazil this plant can be found in the states of Acre, Amapá, Amazonas, Mato Grosso, Pará, Rondônia, Roraima and Tocantins. Species of the Coleoptera and Lepidoptera, have been classified as pest potentials of Brazil nut under storage conditions. Sitophilus zeamais (Coleoptera: Curculionidae) is one of the main insect pests attacking grain stores worldwide. This specie may be observed attacking grains in the field and in storage facilities (cross-infestation), presenting a wide variety of hosts. The purpose of this study was to assess the potential of adults of this species feed on Brazil nuts, and also to identify the type of injury as well as the life span of this coleopteran exposed to the meat of the Brazil nut. No feeding injury was observed on the surface of Brazil nuts and the life span of the insects was similar in treatments both with and without this food source in all populations evaluated. Due to the fact that S. zeamais adults do not injure, or feed on the Brazil nut, this beetle is not able to colonize this product and therefore may be considered a non-pest insect for stored Bertholletia excelsa almonds stored.

scholarly journals Appropriateness of Essentials Trace Metals in Commonly Consumed Infant Formulae in Nigeria

2019 ◽  
Vol 7 (23) ◽  
pp. 4168-4175 ◽  
Author(s):  
Zelinjo Nkiruka Igweze ◽  
Osazuwa Clinton Ekhator ◽  
Ify Nwaogazie ◽  
Chiara Frazzoli ◽  
Orish Ebere Orisakwe
Keyword(s):  
Trace Metals ◽  
Daily Intake ◽  
Body Burden ◽  
Atomic Absorption Spectrophotometry ◽  
Infant Food ◽  
Infant Formulae ◽  
Port Harcourt ◽  
Daily Allowance ◽  
Mean Concentration ◽  
Manganese Chromium

BACKGROUND: Mothers who feed their children with infant food have increased have over the years leaving a large percentage of children who consume other types of liquid food for supplementation or as alternatives. AIM: Determining the levels of essential trace metals in these formulae with the aim of ascertain their appropriateness is considered important. METHODS: Iron, zinc, manganese, chromium and cobalt in 26 infant formulae purchased from Port Harcourt city, Nigeria were determined by Atomic Absorption Spectrophotometry. The estimated daily intake EDI and percentage of EDI to the recommended daily allowance of these essential trace metals were used in the exposure assessment. RESULTS: The highest mean concentration of Mn, Cr and Co was found in the milk based (0.15 ± 0.09 mg/kg), (0.61 ± 0.70 mg/kg), (0.12 ± 0.32 mg/kg) compared to the cereal based and cereal mix based but the differences was also not significant. The EDI of chromium in the infant formulae exceeded the RDA. CONCLUSION: Infant formulae may add to the chromium body burden of infants in Nigeria.

scholarly journals FORMULASI MUFFIN SUBSTITUSI TEPUNG PISANG KEPOK (Musa Paradisiaca Linn) DAN SUSU KEDELAI (Glycine Max) SEBAGAI ALTERNATIF PEMBERIAN MAKANAN TAMBAHAN ANAK SEKOLAH (PMT – AS)

2019 ◽  
Vol 1 (2) ◽  
pp. 48
Author(s):  
Dwi Monika ◽  
Jonni Syah R. Purba
Keyword(s):  
Glycine Max ◽  
Experimental Design ◽  
Nutritional Value ◽  
Soy Milk ◽  
Friedman Test ◽  
Musa Paradisiaca ◽  
Nutrition Value ◽  
Banana Flour ◽  
Serving Size ◽  
Made In

Muffin as the kind of cake which was made in personal size, solid texture, clumped inside, and looks like a cupcake shape. In generally, muffin which was made by flour. However for utilizing the local food then can be replaced with  banana flours. Soy milk was added in muffin making process. It aimed for increasing of nutritional value and as supplementary feeding alternative for student of elementary school. The aim of study was knowing the acceptability of color, aroma, flavor, texture and protein nutrition value from banana flour muffin with addition the differences of soy milk. The research was an experimental design with using the analysis of friedman test. There are three treatments of  banana flour with soy milk  F1 (90% : 0%), F2 (95% : 25%), F3 (100% : 50%). The result of organoleptic test showed that the best product was muffin with formula 100% : 50 % which was protein contains 6, 96 gram. This muffin has qualify of PMT-AS as 274,47 kkal, protein 6,96 gram per serving size. Based on the result showed that there was a significant by adding soy milk to protein level, aroma, texture and flavor of banana flour muffin. Researcher suggest or futher research is necessary to study for adding some of aroma varians from nature indrigient others for making banana flour subtitution muffin with adding soy milk is more preffered to student and society.

scholarly journals Drying in Brazil Nut Processing as Tool for Prevention of Contamination by Aflatoxins

2020 ◽  
Vol 8 (4) ◽  
pp. 70
Author(s):  
Ariane M. Kluczkovski ◽  
Allyne C. P. da Silva ◽  
Janaína Barroncas ◽  
Jacqueline Lima ◽  
Henrique Pereira ◽  
...  
Keyword(s):  
Moisture Content ◽  
Industrial Process ◽  
Raw Material ◽  
Processing Plant ◽  
Drying Process ◽  
Brazil Nut ◽  
Production Chain ◽  
Brazil Nuts ◽  
The Moment ◽  
Amazonas State

Drying is fundamental in the processing of Brazil nuts to prevent contamination by aflatoxins which are produced by fungi, as well as to extend the shelf life of the product. The binomial time/temperature is applied to guarantee the efficiency of drying stages. In this context, the objective of this study was to evaluate the parameters of moisture content (mc) and water activity (Aw) in processed and unprocessed nuts obtained from a processing plant in the Amazonas state, Brazil, during the harvests of 2019 and 2020. Differences were observed regarding Aw between the harvests, and in processed and unprocessed samples. However, for mc, no differences between years or interaction between factors were observed. Processed samples from 2019 and 2020 showed a significant reduction in moisture content when compared to unprocessed samples and this may be because some modernization occurred in the drying process and raw material was stored under better conditions. We therefore conclude that the time/temperature binomial has a direct impact on product safety and should be applied from the moment of collection of raw material until the industrial process begins to guarantee economic maintenance of the production chain.

Sign in / Sign up

Export Citation Format

Share Document