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- Bioactive compounds and reducing ability of medicinal herbal infusions: a regard over their labelsPublication . Baptista, N.; Costa, A.; Ferreira da Vinha, Ana; Nunes, A.; Alves, R.; Cunha, L.M.; Oliveira, M.B.P.P.Consumer interest in a healthy diet has been growing exponentially. Consequently, food industries provide, nowadays, an increasing number of products (including teas and infusions) that label beneficial health and/or well-being effects. In this work, a preliminary survey of several herbs commonly used in commercial mixtures for infusions (horsetail, lemongrass, green tea, fennel, St. John’s wort, senna and tilia) was performed. Infusions of single plants (n=13) and mixtures (n=18) were analyzed and their labels verified in order to identify possible gaps in their claims. Total phenolics, total flavonoids and tannins contents, as well as the reducing ability (using FRAP assay) of samples, were determined.
- Phytochemicals in food industry by-products: the case of coffee silverskinPublication . Costa, A.; Ferreira da Vinha, Ana; Alves, R.; Nunes, M.A.; Cunha, L.M.; Oliveira, M.B.P.P.Recovery of waste and added value by-products in the food industry is mandatory in a society that aims environmental, social and economic sustainability. It promotes waste reduction and gains instead of expenses. In the present study, we used coffee silverskin, a by-product (with no added value) of coffee roast industry, as a possible source of phytochemicals with antioxidant activity. Silverskin from three commercial coffee batches (a pure robusta and two blends with arabica and robusta coffees) were provided by a local coffee torrefaction industry.
- Commercial smoothies containing fruit and fermented milk: stability of quality attributes during storagePublication . Nunes, M.A.; Costa, A.; Ferreira da Vinha, Ana; Alves, R.; Rocha, A.; Oliveira, M.B.P.P.There is an expanding demand of consumers for natural food products that are fresh or minimally processed and convenient. Smoothies are blended beverages containing fruits, fruit purées, pulps and/or fruit juices, yoghurt or milk that preserve the desirable characteristics of fruits. The effect of processing and storage on commercial smoothies could affect quality attributes, like color and acidity, important parameters for the consumer acceptability of the product. The aim of this work was to analyze the physical and chemical properties associated with quality attributes, in different smoothie formulations available in the Portuguese market (n=16). Samples were divided into five groups, according to composition. The total titratable acidity, pH value and soluble solid content were determined using standard methods (NP EN 12147:1999, NP EN 1132:1996 and NP EN 12143:1999, respectively). The color was measured using a colorimeter, expressed in CIE units (L*, a*, b*) and converted to hue angle (h0) and chroma (C*). Analyses were performed into three moments after purchase (0, 14 and 21 days).
- Portuguese autochthonous Laurus sp.: nutritional and phytochemical composition of leavesPublication . Pereira, L.C.; Ferreira da Vinha, Ana; Alves, R.; Costa, A.; Oliveira, M.B.P.P.Medicinal plants have been used for centuries as remedies for human diseases due to their chemical components of therapeutic value. Laurus sp. belongs to the family Lauraceae, which grows in the Mediterranean region. Their leaves have been used to treat neurological disorders, while the essential oil is useful in pain relief and presents antibacterial activity. In Portugal, there are only three species of Laurus: L. nobilis, native to mainland Portugal, L. azorica (Seub.) Franco and L. novocanriensis, two autochthonous species from Azores and Madeira archipelagos, respectively. Scarce information exist about autochthonous Laurus sp. collected in Portugal, especially those usually consumed in the Portuguese diet. Therefore, in this work, we studied the nutritional value and some phytochemicals content of fresh and dried plants collected in the North of Portugal (L. nobilis), Azores (L. azorica), and Madeira archipelagos (L. novocanriensis), where people frequently use them for traditional medicine and gastronomy.