Eduardo Vicente - Academia.edu (original) (raw)

Papers by Eduardo Vicente

Food Control, 2019

3-MCPDE (3-monochloropropane-1,2-diol esters), 2-MCPDE (2monochloropropane-1,3-diol esters) and G... more 3-MCPDE (3-monochloropropane-1,2-diol esters), 2-MCPDE (2monochloropropane-1,3-diol esters) and GE (glycidyl esters) are heat-induced contaminants that are formed during the refining of vegetable oils under high temperatures, mainly during the deodorization step. Samples commercialized as extra virgin olive oils (EVOO), olive oils and oil blends (n = 76) were analysed for 3-MCPDE, 2-MCPDE and GE. A possible correlation with the identity and quality parameters established for olive oils was also evaluated. Concentrations of 3-MCPDE, 2-MCPDE and GE ranged from not detected to 1.16 mg/kg, not detected to 0.58 mg/kg and not detected to 1.98 mg/kg in EVOO, respectively. Samples commercialized as olive oil presented levels ranging from 0.28 to 3.77 mg/kg for 3-MCPDE, 0.17 to 1.91 mg/kg for 2-MCPDE and not detected to 1.88 mg/kg for GE.

Food Research International, 2021

Palm oil is a type of vegetable oil which presents a variety of applications including food, ener... more Palm oil is a type of vegetable oil which presents a variety of applications including food, energy, and international trading. However, one of the major concerns associated with palm oil uses as a food ingredient is the significant amount of processing contaminants, such as monochloropropanediol esters (MCPDE) and glycidyl esters (GE) which are formed during the refining process. These contaminants may pose a health risk to consumers due to their carcinogenicity. Thus, mitigation strategies have been studied to reduce these substances in palm oil. In this study, we investigated the effect of the application of an aqueous washing step, as a mitigation strategy, prior to deodorization in three different palm oil cultivation systems: organic, conventional and certified palm oil by the Roundtable on Sustainable Palm Oil (RSPO). In addition, we evaluated the quality parameters after the application of the washing step. For the organic, conventional and RSPO palm oil samples, the aqueous washing step reduced approximately 41%, 34% and 36% of the 3-MCPDE, respectively. The levels of 2-MCPDE for the organic, conventional and RSPO palm oil presented a reduction of 55%, 41% and 32%, respectively. The GE levels are considerably low for all the deodorized palm oils, and presented no statistically significant difference (p > 0.05). Besides, the quality parameters such as free fatty acids, color, and OSI met the recommended limits. Therefore, the aqueous washing could be used as a supplementary strategy to reduce these contaminants from palm oil.

Ciência e Tecnologia de Alimentos, 2007

Os índices séricos de glicose e lipídios, a microbiota intestinal e a produção de ácidos graxos v... more Os índices séricos de glicose e lipídios, a microbiota intestinal e a produção de ácidos graxos voláteis de cadeias curtas (AGV) foram determinados em ratos Wistar submetidos às dietas: padrão (AIN-P), padrão modificada (AIN-M) e às dietas contendo frações de parede celular de levedura: glicana insolúvel (GI), manana (M) e glicana mais manana (G+M), como única fonte de fibra alimentar. O fracionamento da parede celular (PC) foi realizado por processos físicos e químicos de extração, centrifugação e secagem em "spray dryer". Os índices séricos foram dosados através de "kits" comerciais. A microbiota e a produção de AGV foram determinadas nos conteúdos intestinais, incluindo cólon, ceco e reto. Considerando os níveis de colesterol no tempo (T 0) e no tempo 28 (T 28), as dietas AIN-P, AIN-M e M apresentaram efeito hipocolesterolêmico, tendo em vista que a composição das dietas eram de natureza hipercolesterolêmica. Em relação à glicose sérica, no tempo (T 0) observou-se uma elevação geral da glicemia, sugerindo um efeito hiperglicêmico das dietas estudadas. A dieta G+M foi a que apresentou valores significantemente mais elevados de lipídios séricos no tempo T 14 , e os níveis mais baixos foram observados na dieta M e na dieta GI no T 14 e nas dietas AIN-M e AIN-P. A dieta AIN-P foi a que apresentou valor significantemente mais elevado de triacilgliceróis nos tempos T 14 e T 28. Os níveis mais baixos nos tempos T 14 foram constatados para as dietas G+M e GI e no tempo T 28 para as dietas AIN-M e M. De um modo geral, não houve modificações significativas na microbiota intestinal dos animais em nenhuma das dietas. Dentre os AGV, o ácido acético foi o predominante, seguido do propiônico e do butírico, em todas as dietas estudadas. Palavras-chave: parede celular; glicana insolúvel; manana; índices séricos.

Food additives & contaminants. Part B, Surveillance, Jan 6, 2016

A total of 13 polycyclic aromatic hydrocarbons (PAHs) were surveyed in dry whole soybeans (Glycin... more A total of 13 polycyclic aromatic hydrocarbons (PAHs) were surveyed in dry whole soybeans (Glycine max L.) sold for human consumption. The analysed samples were commercialised in vegetarian shops and food stores in Southern Brazil regions. The determination of PAHs levels was carried out by high performance liquid chromatography (HPLC)with fluorescence detection. PAHs were present in 89.7% of the samples. Chrysene (Chy) and 5 methyl chrysene (5MeChy) were the main PAHs detected (76.9% and 71.8%, respectively) followed by dibenzo(ai)pyrene (DaiP), however in a much less percentage of samples (23.1%). Apart from those PAHs, also benzo(a)antracene (BaA), benzo(b)fluoranthene (BbF), benzo(k)fluoranthene (BkF) and benzo(a)pyrene(BaP) were found. The ΣPAH levels in the positive samples ranged from 0.80 to 38.78 µg kg(-1), with exception of one sample that reached 204.46 µg kg(-1) (ΣPAHs of six compounds). Despite the present contamination there are no maximum limits set for PAHs in soybeans.

Quim Nova, 2008

Recebido em 16/11/06; aceito em 26/10/07; publicado na web em 9/4/08 FATTY ACID PROFILE AND EVALU... more Recebido em 16/11/06; aceito em 26/10/07; publicado na web em 9/4/08 FATTY ACID PROFILE AND EVALUATION OF ALTERATION OF FRYING OILS. The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil used. With regard to the oil's global alteration, the results showed that palm oil, the most saturated one, underwent less alteration. However, none of the oils presented total polar compound values above the limits prescribed.

Food Research International, 2014

ABSTRACT Fungi are known producers of a large number of volatile compounds (VCs). Several VCs suc... more ABSTRACT Fungi are known producers of a large number of volatile compounds (VCs). Several VCs such as 2,4,6 trichloroanisole (TCA), geosmin and terpenes have been found in coffee beverages, and these compounds can be responsible for off-flavor development. However, few studies have related the fungal contamination of coffee with the sensory characteristics of the beverage. The aim of this research was to investigate the production of VCs by fungi isolated from coffee and their potential as modifiers of the sensory coffee beverage quality. Three species were isolated from coffee from the southwest of São Paulo state and selected for the study: Penicillium brevicompactum, Aspergillus luchuensis (belonging to section Nigri) and Penicillium sp. nov. (related to Penicillium crustosum). VCs produced by the fungal inoculated in raw coffee beans were extracted and tentatively identified by SPME–GC–MS. Different VCs that may interfere in the coffee beverage quality were detected in the raw coffee beans inoculated with these fungal species (mainly A. luchuensis). Oct-1-en-3-ol was detected in the raw coffee inoculated with A. luchuensis. This compound, which is characterized by earthy and moldy/mushroom aroma, can be related to negative characteristics of coffee beverage in sensory analysis. On the other hand, the presence of some fungal species in the coffee, even at a high percentage of infection, did not necessarily result in loss of the sensorial quality of the beverage, since the samples with a high infection of P. brevicompactum showed positive sensory evaluation.

Ciencia Tecnol Aliment, 2008

Fuel and Energy Abstracts, 2011

was more effective than Col-1R1 may be due to its higher contents of carotenoids, glucane and chi... more was more effective than Col-1R1 may be due to its higher contents of carotenoids, glucane and chitine, which act as antioxidants and chelating agents.

Revista Raizes E Amidos Tropicais, Nov 28, 2009

Revista Do Instituto Adolfo Lutz, Apr 1, 2009

... Inst. Adolfo Lutz (Impr.) vol.68 no.1 São Paulo Apr. 2009. ... [ Links ]. 5. Clausson B, Gran... more ... Inst. Adolfo Lutz (Impr.) vol.68 no.1 São Paulo Apr. 2009. ... [ Links ]. 5. Clausson B, Granath F, Ekbom A, Lundgren S, Nordmark A, Signorello LB, Cnattingius S. Effect of caffeine exposure during pregnancy on birth weight and gestational age. Am J Epidemiol 2002; 155(5): 429-36. ...

Journal of Food Engineering, 2009

Food Additives & Contaminants: Part A, 2015

Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial de... more Levels of 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters were evaluated in commercial deep-fat fried foods from the Brazilian market using a GC-MS method preceded by acid-catalysed methanolysis. A limit of detection of 0.04 mg kg(-1), a limit of quantitation of 0.08 mg kg(-1), mean recoveries varying from 82% to 92%, and coefficients of variation ranging from 2.5% to 5.0% for repeatability and from 3.6% to 6.5% for within-laboratory reproducibility were obtained during in-house validation. The levels of the compounds in the evaluated samples, expressed as free 3-MCPD equivalent, ranged from not detected to 0.99 mg kg(-)(1), and the highest concentrations were observed in samples of chopped onion and garlic. A preliminary estimation of 3-MCPD intake using these occurrence data suggested low risks to human health, but a potential concern may arise in particular cases of consumers of fried food.

A total of 117 dried fruit samples (black sultanas, white sultanas, dates, dried plums, dried fig... more A total of 117 dried fruit samples (black sultanas, white sultanas, dates, dried plums, dried figs and apricots) from different origins were analysed both for toxigenic fungi and for the presence of ochratoxin A. Amongst the fungi found, Aspergillus niger was predominant, with 406 isolates, of which 15% were ochratoxin A producers. They were followed by A. ochraceus, with 15 isolates and 87% ochratoxigenics, and A. carbonarius, with only five isolates of which 60% were ochratoxin A producers. The average infection rates for A. niger in black sultanas, plums, figs, dates and white sultanas were 22.0, 8.0, 4.0, 1.5 and 0.5%, respectively. The apricot samples were not contaminated by any fungi or ochratoxin A. Black sultana and dried figs contained the highest contamination with ochratoxin A, with 33 and 26.3% of the samples containing more than 5 mg kg À1 respectively, while all the white sultanas, dates and plums had no sample that exceeded this limit.

Food Research International, 2015

ABSTRACT In the present study, selected commercial processed foods available in the Brazilian mar... more ABSTRACT In the present study, selected commercial processed foods available in the Brazilian market (232 samples) were analyzed for the first time in relation to 3-monochloropropane-1,2-diol (3-MCPD) content using a validated gas chromatography-mass spectrometry method. Most of the samples (66%) did not show quantifiable levels of the contaminant. However, high concentrations were verified in some samples of specific food groups. Maximum values reported were 2529 μg/kg for foods containing hydrolyzed vegetable protein (HVP), such as soups, seasonings and ready-to-eat meals, 4405 μg/kg for soy sauces, 156 μg/kg for foods and beverages containing malt-derived ingredients, 716 μg/kg for breads, and 49 μg/kg for smoked foods. This study highlights the importance of monitoring the 3-MCPD content in the HVP that is added to food as a savory ingredient.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014

An in-house validated GC-MS method preceded by acid-catalysed methanolysis was applied to 97 samp... more An in-house validated GC-MS method preceded by acid-catalysed methanolysis was applied to 97 samples of vegetable oils and fats marketed in Brazil. The levels of the compounds ranged from not detected (limit of detection = 0.05 mg kg(-1)) to 5.09 mg kg(-1), and the highest concentrations were observed in samples containing olive pomace oil and in products used for industrial applications, such as palm oil and its fractions (olein and stearin). The content of diesters and monoesters was also investigated by employing solid-phase extraction on silica cartridges, indicating that the majority of the compounds were present as diesters. This study provides the first occurrence data on these contaminants in Brazil and the results are comparable with those reported in other countries.

Semina: Ciências Biológicas e da Saúde, 1987

Toxicology Letters, 2011

Coffee in Health and Disease Prevention, 2015