CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus
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- Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory categoryPublication . Ferreiro, Nuno Manuel; Veloso, Ana C.A.; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.Premium extra virgin olive oils are usually subjected to national and international contests aiming to promote their competitiveness and internationalization capacity. Olive oils were assessed by a sensory expert panel and initially split according to the perceived intensity of the fruitiness sensation into four categories, namely ripe (RF), green delicate (GD), green medium (GM), and green robust (GR) fruitiness.1 However, even for trained panelists, the assessment comprises a subjectivity degree, and the number of oils that can be evaluated per day is limited. In this sense, the use of electronic sensing devices can be helpful as pre-assessment tools, which may allow reducing the initial number of oils to be evaluated. Thus, a lab-made electronic nose (E-nose) comprising nine commercial metal oxide semiconductor (MOS) sensors, previously developed by the research team,2 was applied (Figure 1) aiming to verify its suitability for this purpose. In total, 59 olive oils were included in this study, which were previously classified by an expert sensory panel in a national contest: 20 oils as RF, 15 as GD, 17 as GM and 7 as GR fruitiness. For the E-nose analysis, 0.5 mL of each olive oil was inserted into a 25 mL glass vial and placed in the sampling chamber at 28 ºC (temperature recommended by the International Olive Council for sensory analysis of olive oils) for 13-min, allowing to generate a volatile fraction representative of the sample. After a cleaning step of the sensors’ surfaces using an air flow, the gas headspace from each sample was directed into the detection chamber, where it interacted with the MOS sensors for 2.5 min. The resistance signals of each of the nine MOS sensors were recorded by a data logger at 4 sec intervals being then treated taking into account seven distinct feature extraction methods: the last response point (LP), the integral of the response curve (INT), the maximum response point (MAX), the minimum response point (MIN), the sum of the response curve (SUM), and the mean of the response curve (MEAN).3 The results showed that the E-nose feature extracted data could be used to satisfactorily discriminate, based on a linear discriminant analysis (LDA) coupled with a simulated annealing (SA) algorithm, the olive oils according to sensory category groups with a sensitivity of 100% for training (Figure 2a) and 73% for the leave-one-out cross-validation (LOO-CV) procedure. The lower sensitivity achieved for the internal validation was mainly due to misclassification between GD and GM. Indeed, the classification performance of the E-nose-LDA-SA could be enhanced if only three groups were considered: RF, GD+GM and GI fruitiness. In this case the E-nose could correctly classify 100% of the oils for training (Figure 2b) and 92% for LOO-CV. In conclusion, the E-nose could be effectively applied as a rapid, cost-effective, and non-invasive tool for olive oil sensory classification.
- Assessing the prebiotic potential of xylooligosaccharides produced by one-step fermentation using agro-residuesPublication . Cordeiro, Ana; Fernandes, Andreia; Sousa, Joana; Cardoso, Beatriz; Alves, Joana; Silvério, Sara; Peres, António M.; Rodrigues, Lígia R.; Amorim, CláudiaThe prebiotic effect is a fundamental concept in the fields of nutrition and gut health, referring to the beneficial effects of specific non-digestible dietary components on the gut microbiota, including xylooligosaccharides (XOS). These compounds function as food sources for beneficial gut bacteria, fostering their growth and activity. In this work, in vitro studies were performed to evaluate the prebiotic potential of XOS produced from olive stones (OS) and coffee silver skin (CSS) via a one step fermentation using a recombinant Bacillus subtilis 3610 harbouring the xylanase gene xyn2 from Trichoderma reesei. This potential was compared with a commercially available prebiotic oligofructose (Orafti®, BENEO, Germany). A mixture of human faeces from four healthy donors aged between 24 and 28 years old was used as inoculum. The pH variation and the production of short-chain fatty acids (SCFAs), gases, and ammonia were analysed during the 48 hours fermentations. The prebiotic supplementation resulted in a reduction of the pH value over time, with oligofructose presenting the most significant pH drop at 48 hours (ΔpH=3.65). The addition of prebiotics also significantly increased the production of beneficial SCFAs, with oligofrutose exhibiting a notable increase in the production of lactic and acetic acid production after 48 hours (28.0±0.1 and 28±1 mM, respectively), while OS-XOS and CSS-XOS demonstrated a more prominent rise towards the production of acetic acid (14.8±0.4 and 20.4±0.1 mM, respectively), butyric acid (2.5±0.3 and 3.29±0.04 mM, respectively), and valeric acid (75±1 and 110±14 mM, respectively) at 48 hours. Remarkably, the gas analysis revealed that the addition of OS/CSS-XOS fully suppressed the production of CH4 and increased the CO2 generation after 48 hours (2.6±0.7 and 5.20±0.05 mmol.L-1medium, respectively). These findings strongly suggest that the XOS produced from OS and CSS holds potential prebiotic properties for human health.
- Bioinformatics pipeline to evaluate patterns of diversity in detoxification genes in Western Honey BeePublication . Barbosa, Daniela; Li, Fernanda; Bashir, Sana; Lopes, Ana; Yadró García, Carlos A.; Quaresma, Andreia; Rufino, José; Rosa-Fontana, Annelise; Verbinnen, Gilles; Graaf, Dirk C.; Smet, Lina de; Pinto, M. Alice; Henriques, DoraThe Western honey bee, Apis mellifera, displays significant genetic diversity in detoxification genes, which is pivotal for environmental adaptation and resilience. Herein, we developed a bioinformatics pipeline to investigate patterns of diversity in these genes, focusing on single nucleotide polymorphisms (SNPs) across A. mellifera populations, with variant annotation performed using both snpEff and the Variant Effect Predictor (VEP). Our pipeline integrates GATK, VCFtools, PLINK, bcftools, snpEff, and VEP to process genomic data systematically. Regions of interest were defined in a BED file for variant filtering. Using GATK, SNPs were extracted from a VCF file and conversion to PLINK format for population genetics analyses. Variants were filtered by minor allele frequency (MAF) and population differentiation (FST index) to identify SNPs with considerable. Variants were annotated with snpEff and VEP to predict functional impacts, enabling a comparative analysis of their annotation consistency and depth. Custom scripts were developed to map SNPs to detoxification genes, quantify SNP density, and integrated gene descriptions and lineage data. The resulting data were visualized using a combination of and generate different graphs using ggplot2 and chromoMap for chromossomal maps. Quality control steps were applied through the pipeline ensuring data reliability. Our findings reveal distinct SNP patterns in detoxification genes, highlighting candidate SNPs associated with A. mellifera subspecies-specific adaptations. The comparison of snpEff and VEP annotations provides insights into their strengths and limitations, which can help optimize software selection for genomic studies. This pipeline offers a reproducible framework for studying genetic diversity in A. mellifera that is adaptable to other species, advancing conservation and evolutionary genomics.
- Comparative evaluation of oranges available for consumption in PortugalPublication . Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal, particularly in Algarve, plays a significant role in the national and European markets. Oranges from this region are highly regarded for their exceptional quality, due to unique climatic and geographical conditions. Many of these oranges hold the Protected Geographical Indication (PGI) "Citrinos do Algarve" certification, ensuring their authenticity and superior characteristics. While Algarve oranges dominate the market, other varieties also reach consumers, warranting a broader comparative analysis. This study aimed to compare 5 orange varieties, Baía, Dalmau, Navelate, Lane Late, and Salustiana, sourced from different regions, cultivation methods, and market sources. A versatile approach was used, combining physicochemical and sensory analyses, to determine their quality attributes. External properties (appearance, dimensions, and color) were measured along juice parameters such as total solids (TS), density, total soluble solids (SS) (°Brix), titratable acidity (TA), SS/TA ratio, and color. Sensory perception was assessed by an untrained panel evaluating aspects like appearance, taste, sweetness, and acidity. Additionally, an electronic tongue (E-tongue) was employed to detect and analyze chemical patterns associated with sweetness perception, ensuring precise and consistent results. Results showed all varieties except Dalmau had over 70% sensory acceptance, with scores exceeding 4.2 on a 7-point scale. Lane Late variety was the most favored among consumers, excelling in both external attributes and taste. Lane Late physicochemical analysis supported these preferences: pH of 3.53 ± 0.12, TA of 0.50 ± 0.12 g citric acid/100 g, SS of 12.14 ± 0.66 °Brix, and the highest SS/TA ratio of 22.99 ± 3.27, reinforcing its perceived sweetness. E-tongue analysis successfully distinguished flavor profiles. A classification model using 40 lipid sensor membranes achieved a 94.4% correct classification rate. The linear discriminant analysis (LDA) model, enhanced by the simulated annealing (SA) variable selection algorithm, efficiently separated the 5 orange cultivars. Two discriminant functions (DF1 accounting for 99.8% variability and DF2 for 0.10%) effectively differentiated the samples. The E-tongue's ability to detect and classify sweet and acidic sensations contributed to its strong predictive performance. This integrated analytical approach provided a comprehensive comparison of the sweetness profiles of oranges available in Portugal, blending objective and subjective evaluations. The study reaffirmed the superior qualities of Algarve oranges, with the PGI-certified Lane Late standing out. With an average diameter of 87.41 ± 3.76 mm, second only to Baía (92.14 ± 5.40 mm), and an intermediate peel thickness of 5.27 ± 0.58 mm, Lane Late demonstrated notable physical attributes. Its TS content (12.01 ± 0.72%) was close to Navelate (12.62 ± 1.49%), while it had the lowest ash content (0.38 ± 1.13%), reinforcing its distinctiveness.
- Comprehensive analysis of oranges available for consumption in Portugal: A comparative studyPublication . Fajardo, Ana S.; Serra, Valéria; Peres, António M.; Veloso, Ana C.A.; Henriques, Marta H.F.Citrus production in Portugal's Algarve region is a major economic activity, contributing to both local and national markets with exports primarily to Europe.
- Desarrollo de modelos predictivos para la selección de genotipos de aceituna de mesa menos susceptibles a Bactrocera oleae (Rossi)Publication . González-Fernández, Antonio; Rallo, Pilar; Peres, António M.; Pereira, José Alberto; Morales-Sillero, AnaLa mosca del olivo (Bactrocera oleae Rossi), considerada como la plaga más devastadora en los olivares, causa importantes pérdidas en la producción y en la calidad de la aceituna de mesa y del aceite de oliva a nivel mundial. Esto conlleva a que se le otorgue atención a la tolerancia a esta plaga en los programas de mejora del olivo durante el proceso de selección de genotipos. Son múltiples los factores que influyen en la preferencia de la mosca del olivo por ciertas variedades, entre otros los parámetros físicos y químicos del fruto, que deben interpretarse de forma colectiva. Los objetivos de este trabajo han sido identificar las diferencias de susceptibilidad a B. oleae en una selección de genotipos y desarrollar modelos predictivos basados en rasgos físicos y químicos del fruto, capaces de predecir el comportamiento de la mosca. Para ello se han empleado frutos de cuatro genotipos: dos selecciones avanzadas del programa de mejora genética de aceituna de mesa de la Universidad de Sevilla, y dos variedades tradicionales muy apreciadas para el aderezo (US 06-1388; US-06-194; ‘Hojiblanca’; ‘Kalamon’), todos procedentes de un ensayo de material vegetal localizado en Morón de la Frontera (Sevilla). En condiciones controladas de laboratorio, se ha estudiado, por un lado, la preferencia de la mosca mediante bioensayos de oviposición y, por otro lado, se han desarrollado modelos predictivos basados en parámetros como el peso, tamaño, color y textura del fruto, además de los contenidos en compuestos fenólicos.
- Different approaches to Olive Pomace valorisationPublication . Cordeiro, Ana; Lamas, Sandra; Rodrigues, Ana; Cadavez, Vasco; Silvério, Sara; Peres, António M.; Rodrigues, Lígia R.; Amorim, CláudiaOlive pomace (OP) is a substantial by-product, rich in lignocellulosic materials and water, obtained following the extraction of olive oil. It comprises the following components: olive skins, pulp, seeds, and stones. As global olive oil production continues to rise, the management and utilisation of OP have become increasingly important from both an economic and an environmental perspective [1]. In this study, the OP was chemically characterized and its potential as a source of value-added compounds was evaluated. For this purpose, several extraction studies were preformed, namely lipid extraction using petroleum ether, phenolic compound extraction with ethanol, and free sugar extraction with water using a Soxhlet system (Figure 1). These extractions allowed to recover 11.1 ± 0.3 % (w/w) of lipids, different types of phenolic compounds and oligosaccharides. Phenolic compounds are widely recognized for their health-promoting properties (e.g. antioxidant, anti-inflammatory, cancer prevention or antimicrobial activity) and have been the subject of extensive research. Oligosaccharides (OS) are short chains of monosaccharide units linked by glycosidic bonds. The ingestion of these compounds has been demonstrated to confer a multitude of salutary effects, predominantly due to their function as prebiotics and their capacity to regulate gut health and influence overall metabolic processes. Enzymatic hydrolysis was also performed using commercial xylanase from Trichoderma reesei, under optimal conditions (pH 4.5, 40°C, 150 rpm) to evaluate the potential of OP to produce xylo-based oligosaccharides [2]. The hydrolysis process was monitored through Thin Layer Chromatography (TLC), High-Performance Liquid Chromatography (HPLC) using different columns, and the Dinitrosalicylic acid (DNS) method (Figure 2). The results indicated the production of xylo-based oligosaccharides, validating the proposed bioprocess as a viable method for XOS production from OP. This approach not only provides value-added to OP but also aligns with sustainable waste management practices.
- Discriminação de azeites ‘Verdeal Transmontana’ de acordo com a idade das oliveiras recorrendo à espectroscopia no infravermelho por transformada de FourierPublication . Lamas, Sandra; Baptista, Paula; Santamaria-Echart, Arantzazu; Barreiro, Filomena; Peres, António M.; Pereira, José Alberto; Rodrigues, Nuno; Baptista, PaulaO efeito da idade das oliveiras na qualidade do azeite é ainda pouco conhecido. Nesse sentido, o presente trabalho teve como objetivo avaliar a influência da idade da oliveira na qualidade e composição dos azeites, usando a cv. Verdeal Transmontana como modelo. Para tal foram selecionadas 15 oliveiras jovens (< 20 anos), 15 com idade intermédia (entre 20 e 50 anos) e 15 centenárias (> 100 anos), de cujas azeitonas foram extraídos azeites. Nos azeites avaliaram-se os parâmetros de qualidade (acidez, índice de peróxidos, coeficiente de extinção específica no ultravioleta, avaliação sensorial), atividade antioxidante e estabelecidos os espetros no infravermelho por transformada de Fourier (FTIR). Todos os azeites obtidos podem ser classificados como azeite virgem extra. A idade da planta influenciou alguns parâmetros, sem que tenha uma tendência linear. Os azeites extraídos de oliveiras com idade intermédia, apresentaram valores superiores de atividade antioxidante e teor em fenóis totais. A aplicação da análise discriminante linear (LDA), conjuntamente com o algoritmo metaheurístico de seleção de variáveis (SA), aos espetros de FTIR, permitiram estabelecer um modelo FTIR-LDA-SA, com base nas transmitâncias (%) registadas para 10 números de onda selecionados (2860, 2856, 2783, 1329, 1094, 918, 739, 723, 683, e 615 cm-¹). O modelo apresentou sensibilidade e especificidade de 100%, permitindo identificar corretamente as idades de todas as oliveiras estudadas, com base nos espectros FTIR, de acordo com a validação cruzada k-fold. O sucesso alcançado na previsão permite concluir que a técnica FTIR pode ser usada como uma ferramenta não invasiva/não-destrutiva de identificação da idade das oliveiras com base nos espectros de transmitância dos azeites extraídos.
- Efeito do tipo de embalagem e temperatura de armazenamento na composição e qualidade de azeite virgem extraPublication . Ferreiro, Nuno Manuel; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.O azeite é uma das gorduras mais importantes da dieta mediterrânica, valorizado pelas suas propriedades nutricionais e pelos benefícios à saúde. Contudo, a forma como este é armazenado pode afetar a sua qualidade levando ao aparecimento de odores e sabores desagradáveis como é o exemplo do ranço. Embalagens de diferentes materiais têm sido utilizadas para armazenar azeite. No entanto ainda há um conhecimento limitado sobre que material é o mais adequado para preservar as características físico-químicas, nutricionais e sensoriais do azeite. Assim, o presente trabalho teve como objetivo avaliar o comportamento de dois tipos de azeites virgem extra com diferentes intensidades de frutado verde (suave e intenso) quando armazenados em diferentes tipos de embalagens (plástico, vidro, lata e bolsa) a diferentes temperaturas (10, 20, 30 e 40 °C). Foi avaliado o comportamento do azeite ao longo do tempo com a realização de análises periódicas (tempo 0, e ao fim de 3 e 6 meses). Foram determinados os parâmetros de qualidade (acidez, índice de peróxidos, coeficientes de extinção especifica no ultravioleta), atividade antioxidante e perfil sensorial descritivo. Os resultados obtidos, demonstraram que a temperatura de 40°C é aquela onde foi observada maior degradação do azeite ao nível da qualidade principalmente ao fim de 6 meses, em especial quando armazenado em garrafas de vidro. Este resultado poderá ser atribuído ao maior espaço de cabeça na embalagem de vidro em comparação com as outras embalagens testadas. Verificou-se também um aumento do teor em fenóis totais no tempo 6 no azeite suave armazenado nas bolsas a 30°C, bem como no azeite intenso armazenado nas bolsas a 40°C. Aos 6 meses a análise sensorial revelou a presença de ranço no azeite suave armazenado em latas e em bolsas a 10 e 30 °C. Estes resultados são ainda preliminares, sendo necessário continuar o ensaio por um período mais extenso.
- Estimativa do tempo de vida útil do azeite com recurso a modelos cinéticos e empíricos: Revisão sistemáticaPublication . Ferreiro, Nuno Manuel; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.A determinação do prazo de validade do azeite é crucial para garantir a sua classificação comercial e aumentar a confiança dos consumidores. A literatura identifica diferentes metodologias para determinar o tempo de vida útil do azeite, em geral baseadas em modelos cinéticos, modelos empíricos ou uma combinação de ambos. Os modelos podem ser desenvolvidos com base na evolução temporal de um único parâmetro de qualidade ou da composição do azeite, sob condições específicas de armazenamento, como temperatura, tipo de embalagem e exposição ou não à luz, ou num conjunto mais amplo de parâmetros, exigindo técnicas estatísticas multivariadas avançadas. Embora os modelos empíricos sejam precisos, a sua complexidade dificulta a sua implementação prática para não especialistas, limitando o seu uso generalizado na indústria do azeite. Este trabalho teve por objetivo avaliar as diferentes estratégias descritas recentemente na literatura para prever o tempo de vida útil do azeite durante o seu armazenamento. Foi feito um levantamento bibliográfico que se centrou num período temporal entre 2017 e a presente data. O levantamento bibliográfico realizado permitiu verificar que, em geral, o tempo de vida útil estimado é referente ao tempo durante o qual um dado azeite apresenta uma qualidade dentro dos limites legais para as categorias "virgem extra" ou "virgem". Das abordagens descritas na literatura pode ainda inferir-se que o índice de peróxidos é o parâmetro mais fiável para estimar o tempo de vida útil para o armazenamento de azeite com maior exposição ao ar, sendo o coeficiente de extinção a 268 nm, o parâmetro que permite uma estimativa mais robusta quando o azeite é armazenado com exposição limitada ao ar. Há, no entanto, uma lacuna significativa em modelos de previsão do prazo de durabilidade de alegações nutricionais ou de saúde, apesar sua relevância comercial e importância para os consumidores.
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