Strategic Project - UI 690 - 2014

Funder

Organizational Unit

Publications

Alterações dos parâmetros físico-químicos e sensoriais de azeite virgem extra durante o uso doméstico simulado ao longo de um mês

Publication . Rodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena; Sebti, Mohamed; Dias, L.G.; Oueslati, Souheib; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.

O azeite tem características sensoriais e nutricionais únicas, o que torna altamente apreciado pelos consumidores. Neste trabalho estudaram-se as alterações da qualidade do azeite que podem ocorrer ao longo de um mês de consumo doméstico simulado.

2018Conference object

Open access

Amino acids profile for assessing Serra da Estrela cheese producers

Publication . 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.

2019Conference object

Open access

Gamma irradiation preserves oleic acid in wild Hydnum repandum L.: Fr.

Publication . Fernandes, Ângela; Barreira, João C.M.; Antonio, Amilcar L.; Oliveira, Beatriz; Martins, Anabela; Ferreira, Isabel C.F.R.

Oleic acid is an essential fatty acid, omega 9, which participates in the metabolism and plays a key role in the synthesis of hormones. Studies have demonstrated that monounsaturated fatty acids help in lowering the leveis of LDL (low-density lipoprotein), increasing the leveis of HDL (high-density lipoprotein), suppressed appetite and short-term food intake in overweight subjects [1]. Wild mushrooms are excellent to be induded in low caloric diets, presenting higher levels of unsaturated fatty adds than saturated ones [2]. Nevertheless, the high perishability is a common characteristic in mushrooms that leads to lose quality immediately after harvest. In this sense, there are continuous investigations to find an effective consenservation technology. Gamma irradiation has been applied with success in extend the post-harvest of fresh mushrooms [3]. In the present work, the effects of gamma irradiation (1 and 2 kGy) in fresh samples of wild Hydnum repandum L.: Fr. were assessed, regarding the content and profile of fatty acids. The fruiting bodies were collected in Trás-os-Montes (Northeast of Portugal) in November 2012. The irradiation was performed in experimental equipment with four Co-60 sources and fatty acids were analyzed by gas-chromatography coupled to flame ionization detection (GC-FID). The most abundant fatty acids in H. repandum were palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2). The 1 kGy dose maximized the amount of oleic acid (40. 9%), avoiding the oxidation observed in non-irradiated or irradiate at 2 kGy samples. These results indicate an interesting potential of gamma irradiation to be used as an effective conservation technology.

2015Conference object

Open access

O uso de óleos essenciais na aromatização de azeites da cv. Arbequina

Publication . Bobiano, Marta; Madureira, Marta; Rodrigues, Nuno; Peres, António M.; Pereira, J.A.

As características dos azeites vão evoluindo após extração, e no caso dos azeites da cv. Arbequina existem relatos que referem ter um tempo de prateleira curto em comparação com azeites extraídos de outros cultivares como as tradicionais portuguesas.

2018Conference object

Open access

Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles

Publication . 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.

2019Journal article

Open access