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Mistura de frutos vermelhos e hortícolas : impacto na qualidade nutricional e na saúde pública
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Resumo(s)
Atualmente, vários estudos demonstram uma relação inversa entre o consumo de frutas e hortícolas e o aparecimento de doenças crónicas não transmissíveis, devido à sua riqueza em vitaminas, minerais e antioxidantes. Apesar destes benefícios, o seu consumo continua a ser abaixo do recomendado pela Organização Mundial de Saúde (400 g por dia).
Neste sentido, surge o presente trabalho para avaliar os efeitos sinérgicos, antagónicos e aditivos de sumos de frutos vermelhos e hortícolas de folha verde em várias proporções, considerando o seu teor antioxidante in vitro. Realizou-se um questionário online sobre a perceção dos consumidores relativamente ao consumo destes frutos e hortícolas, tendo sido escolhidos os ingredientes das misturas (morango, framboesa, mirtilo, espinafre e alface) por serem os alimentos mais consumidos. Efetuaram-se métodos para determinar a atividade antioxidante (DPPH• e FRAP); vitamina C; compostos fenólicos, flavonoides e antocianinas monoméricas totais e taninos condensados dos ingredientes e respetivas misturas. Para estudar a variabilidade das marcas dos ingredientes, estas foram analisadas em alguns destes parâmetros.
A maioria dos inquiridos consumia frutos vermelhos e hortícolas de folha verde. No entanto, esta ingestão raramente estava associada a um hábito diário. De forma geral, os ingredientes com melhor desempenho foram os frutos vermelhos, com exceção do mirtilo na vitamina C e da framboesa nos flavonoides totais e taninos condensados. As misturas com 23% de framboesa e 23% de mirtilo (M6) e 52% de frutos vermelhos (M9) possuíram destaque em qualquer método, tendo sempre efeitos sinérgicos. Contrariamente, a mistura com 33% de alface (M5) foi a de pior desempenho, concordante com os resultados para a alface. Em relação às marcas, destaca-se o morango B em todos os parâmetros, possivelmente devido à sua origem biológica.
Concluiu-se que, reportada a existência da enzima polifenol oxidase nos hortícolas utilizados, poderá ser recomendado o consumo de sumos somente constituídos por frutos vermelhos de forma a potenciar a sua qualidade nutricional, não deixando de incluir estes hortícolas noutras refeições do dia-a-dia.
Currently, several studies have shown an inverse relationship between fruits and vegetables consumption and appearance of noncommunicable chronic diseases, due to their richness in vitamins, minerals and antioxidants. Despite these benefits, their consumption is still lower than recommended by World Health Organization (400 g per day). Therefore, the present research intends to assess the synergistic, antagonistic and additive effects of beverages of red fruits and green leafy vegetables in different proportions, considering their in vitro antioxidant content. An online questionnaire about consumers’ perception concerning these fruits and vegetables consumption was performed, with mixtures’ ingredients (strawberry, raspberry, blueberry, spinach and lettuce) being chosen because of their highest consumption. Methods of antioxidant activity (DPPH• and FRAP); vitamin C; total phenolic compounds, flavonoids and anthocyanins and condensed tannins were carried out in ingredients and their mixtures. To study brand’s variability of ingredients, they were analyzed in some of these parameters. The majority of the participants consumed red fruits and green leafy vegetables; however, this ingestion was rarely associated with a daily habit. In general, the ingredients with best performance were red fruits, with exception of blueberry on vitamin C and raspberry on total flavonoids and condensed tannins content. Mixtures with 23% of raspberry and 23% of blueberry (M6) and 52% of red berries (M9) are highlighted in any method, having always synergistic effects. On the contrary, mixture with 33% of lettuce (M5) was the mixture with worst performance which is in agreement with the results for lettuce. Concerning brands, strawberry B was the richest food in all analyzed parameters, possibly due to its biological origin. It can be conclude that, with polyphenol oxidase being reported in these vegetables, it might be recommended to consume juices only made of red berries in order to promote their nutritional quality, not excluding these vegetables from your other daily meals.
Currently, several studies have shown an inverse relationship between fruits and vegetables consumption and appearance of noncommunicable chronic diseases, due to their richness in vitamins, minerals and antioxidants. Despite these benefits, their consumption is still lower than recommended by World Health Organization (400 g per day). Therefore, the present research intends to assess the synergistic, antagonistic and additive effects of beverages of red fruits and green leafy vegetables in different proportions, considering their in vitro antioxidant content. An online questionnaire about consumers’ perception concerning these fruits and vegetables consumption was performed, with mixtures’ ingredients (strawberry, raspberry, blueberry, spinach and lettuce) being chosen because of their highest consumption. Methods of antioxidant activity (DPPH• and FRAP); vitamin C; total phenolic compounds, flavonoids and anthocyanins and condensed tannins were carried out in ingredients and their mixtures. To study brand’s variability of ingredients, they were analyzed in some of these parameters. The majority of the participants consumed red fruits and green leafy vegetables; however, this ingestion was rarely associated with a daily habit. In general, the ingredients with best performance were red fruits, with exception of blueberry on vitamin C and raspberry on total flavonoids and condensed tannins content. Mixtures with 23% of raspberry and 23% of blueberry (M6) and 52% of red berries (M9) are highlighted in any method, having always synergistic effects. On the contrary, mixture with 33% of lettuce (M5) was the mixture with worst performance which is in agreement with the results for lettuce. Concerning brands, strawberry B was the richest food in all analyzed parameters, possibly due to its biological origin. It can be conclude that, with polyphenol oxidase being reported in these vegetables, it might be recommended to consume juices only made of red berries in order to promote their nutritional quality, not excluding these vegetables from your other daily meals.
Descrição
Tese de mestrado, Qualidade Alimentar e Saúde, 2023, Universidade de Lisboa, Faculdade de Farmácia.
Palavras-chave
Frutos vermelhos Hortícolas de folha verde Misturas Compostos antioxidantes Benefícios para a saúde Teses de mestrado - 2023