Browsing by Author "Lima, M.J. Reis"
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- Amino acids profile for assessing Serra da Estrela cheese producersPublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.; Dias, L.G.This work has the purpose to evaluate if the Serra da Estrela cheeses colletcted from 6 producers have typical chemical characteristics, with controlled variability, considering that cheeses were produced during time periods, the raw milk comes from different animals, and that the cheese processing may slightly differ between cheesemaking producers.
- Amino acids profile for assessing Serra da Estrela cheese producersPublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.; Dias, L.G.This work has the purpose to evaluate if the Serra da Estrela cheeses colletcted from 6 producers have typical chemical characteristics, with controlled variability, considering that cheeses were produced during time periods, the raw milk comes from different animals, and that the cheese processing may slightly differ between cheesemaking producers.
- Amino acids profile in Serra da Estrela cheese: a compreensive studyPublication . Lima, M.J. Reis; Fontes, Luísa; Santos, Andreia O.; Falcão, Soraia; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Vilas-Boas, Miguel; Peres, António M.Milk and dairy products are of major importance in the human diet, since they are an excellent source of well-ballanced nutrients which are consumed in large amounts and are easy to manufacture.
- Amino acids profile in Serra da Estrela cheese: a compreensive studyPublication . Lima, M.J. Reis; Fontes, Luísa; Santos, Andreia O.; Falcão, Soraia; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Vilas-Boas, Miguel; Peres, António M.Milk and dairy products are of major importance in the human diet, since they are an excellent source of well-ballanced nutrients which are consumed in large amounts and are easy to manufacture.
- Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profilesPublication . Lima, M.J. Reis; Bahri, Hamdi; Morais, Jorge Sá; Veloso, Ana C.A.; Fontes, Luísa; Lemos, Edite Teixeira de; Peres, António M.Serra da Estrela is a Portuguese traditional cheese produced with raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and α-linolenic acids the most abundant ones (relative mean abundances ranging from 1.4% ± 0.5% to 23.9% ± 1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses’ origin (models based on 10–12 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 71–88%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheese’s genuineness, enhancing the consumers’ confidence when purchasing this high-value cheese.
- Dataset on free amino acids contents of Serra da Estrela PDO cheeses determined by UPLC-DAD-MS/MSPublication . Lima, M.J. Reis; Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Teixeira-Lemos, Edite; Vilas-Boas, Miguel; Veloso, Ana C.A.; Peres, António M.The composition of Serra da Estrela PDO cheeses (total fat, total protein, salt and free amino acids) was assessed using NIR spectrophotometry and UPLC-DAD-MS/MS. In total, 24 cheeses were acquired from 6 certified cheesemakers located in 5 different municipalities within the delimited PDO geographical region. Cheeses were produced from raw ewe milk of two autochthonous Portuguese sheep breeds, between November 2017 and March 2018, and were acquired after 45 days of maturation. The data include the mean (and respective standard deviations) levels of moisture (%), total fat (%), total protein (%) and salt (%), obtained by NIR spectrophotometry. As well the mean (and respective standard deviations) of free amino acids contents (mg/100 g of cheese, in wet basis) evaluated using a UPLC-DAD-MS/MS method are shown. The latter data include information regarding 8 essential free amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential free amino acids (arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, proline, tyrosine and serine). Leucine and isoleucine, being isomers, were quantified together. Leucine-isoleucine, phenylalanine and serine were the most abundant essential free amino acids and cysteine, proline and asparagine were the most abundant non-essential free amino acids. Free amino acids contents depended on the cheese producer as well as on the production time-period.
- Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profilePublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.Serra da Estrela Cheese is a high-value and widely appreciated Portuguese cheese, which as as Protected Designation of Origin recognition, being its production legally regulated. The protein of foods, as well as its amino acids composition (namely the essential amino acids), represents a fundamental role on the nutritional and technological value of cheese, influencing greatly its flavour.
- Development of a UPLC-MS/MS method for establishing Serra da Estrela cheese’s free amino acids profilePublication . Santos, Andreia O.; Falcão, Soraia; Fontes, Luísa; Vilas-Boas, Miguel; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Lima, M.J. Reis; Peres, António M.Serra da Estrela Cheese is a high-value and widely appreciated Portuguese cheese, which as as Protected Designation of Origin recognition, being its production legally regulated. The protein of foods, as well as its amino acids composition (namely the essential amino acids), represents a fundamental role on the nutritional and technological value of cheese, influencing greatly its flavour.
- Fatty acids and related nutritional / healthy indexes regarding Serra da Estrela cheese: geographical origin and produciton effectsPublication . Lima, M.J. Reis; Fontes, Luísa; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Peres, António M.Serra da Estrela (SE) is a traditional Portuguese cheese with a Protected Designation of Origin (PDO) certification. Although worldwide appreciated, consumers have perceived cheese as a food with a high fat content, rich in nutritionally controversial saturated fatty acids, which are usually related to the increase of blood plasma cholesterol concentration and for a growing incidence in coronary heart diseases
- Fatty acids profile of Serra da Estrela PDO cheeses and respective atherogenic and thrombogenic indicesPublication . Lima, M.J. Reis; Fontes, Luísa; Bahri, Hamdi; Veloso, Ana C.A.; Lemos, Edite Teixeira de; Peres, António M.This study aims to determine the physicochemical and fatty acids composition of Serra da Estrela cheese (SEC), as well as health-related lipid indices, like the atherogenic and thrombogenic indices, and to evaluate the influence of producer, geographical origin and production date. Design/methodology/approach – All 24 SEC produced between November 2017 and March 2018 were collected at selected certified producers and analyzed by NIR spectrophotometer and by GC. Data were statistically evaluated by chemometric tools. Findings – In all evaluated SEC, 23 fatty acids were quantified. Cheese origin influenced nutritional and health-related lipid indices). The cheeses were characterized by a relative high abundance of saturated fatty acids (67-76%), followed by a medium content of monounsaturated fatty acids (17-25%) and by low level of polyunsaturated fatty acids (5-7%). A putative positive association between cheese consumption and healthy lipid indices could be reached. Practical implications – The contents of some medium and long chain fatty acids as well as of nutritional and health indices were influenced by cheese producer, geographical origin and production date pointing out the need for standardizing production procedures. Social implications – The SEC plays a key role in the local economy, being an endogenous product with unique sensory characteristics and nutritional potential, for which the knowledge of the lipids profile and health indices is of utmost relevance. Originality/value – SEC is an iconic Portuguese cheese with Protected Designation of Origin. Based on the results, like health-related lipid indices, evaluated for the first time, a positive association between cheese consumption and healthy lipid indices could be envisaged.