Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis

Detalhes bibliográficos
Autor(a) principal: Godoy, Adriana Teixeira
Data de Publicação: 2014
Outros Autores: Rebelatto, Ana Paula Bertuol, Nogueira, Alessandra Borin, Pallone, Juliana Azevedo Lima
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional PUC-Campinas
Texto Completo: http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/17217
Resumo: The aim of the present work was to evaluate molar ratio iron:zinc and the levels of folic acid in biscuit and snacks commercialized in Brazil, prepared with folic acid and iron fortified flours. These nutrients are important for human nutrition; however, iron can have a negative effect on zinc absorption. Molar ratio iron:zinc can indicate if there will be any problems for absorption of these nutrients. The folic acid content varied from 58 to 433 µg/100g and iron and zinc levels varied from 2.9 to 9.4 mg/100g and from 0.2 to 1.3 mg/100g, respectively, for 75 analyzed samples. The average iron contents observed in the products and molar ratio iron:zinc (in average 8:1 for biscuits and 12.8:1 for snacks) could result in problems with the zinc absorption. Moreover, principal component analyses (PCA) indicated low uniformity in the distribution of minerals and vitamin in the majority of the samples, mainly among brands. The results indicated that for the majority of the samples tested folic acid and iron content was higher than expected for flours and could be useful to governmental authorities in their evaluation program of flour fortification.
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spelling Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysisRazão molar ferro:zinco e ácido fólico em biscoitos e salgadinhos brasileiros e teste para classificação por análise de componentes principaisFortified flourmineralsvitaminFarinhas fortificadasmineraisvitaminaThe aim of the present work was to evaluate molar ratio iron:zinc and the levels of folic acid in biscuit and snacks commercialized in Brazil, prepared with folic acid and iron fortified flours. These nutrients are important for human nutrition; however, iron can have a negative effect on zinc absorption. Molar ratio iron:zinc can indicate if there will be any problems for absorption of these nutrients. The folic acid content varied from 58 to 433 µg/100g and iron and zinc levels varied from 2.9 to 9.4 mg/100g and from 0.2 to 1.3 mg/100g, respectively, for 75 analyzed samples. The average iron contents observed in the products and molar ratio iron:zinc (in average 8:1 for biscuits and 12.8:1 for snacks) could result in problems with the zinc absorption. Moreover, principal component analyses (PCA) indicated low uniformity in the distribution of minerals and vitamin in the majority of the samples, mainly among brands. The results indicated that for the majority of the samples tested folic acid and iron content was higher than expected for flours and could be useful to governmental authorities in their evaluation program of flour fortification.O objetivo do presente trabalho foi avaliar razão molar ferro: zinco e os níveis de ácido fólico em biscoitos e snacks, comercializados no Brasil, preparados com farinhas fortificadas com ácido fólico e ferro. Esses nutrientes são importantes para nutrição humana, porém, o ferro pode ter efeito negativo na absorção do zinco. A razão molar ferro:zinco pode indicar se haverá problemas para absorção desses nutrientes. O teor de ácido fólico variou de 58 a 433 µg/100g e os níveis de ferro e zinco oscilaram de 2.9 a 9.4 mg/100g e de 0.2 a 1.3 mg/100g, respectivamente, para 75 amostras analisadas. O valor médio observado para o teor de ferro nos produtos e a razão molar ferro:zinco (em média 8:1 para biscoitos e 12,8:1 para snacks) podem resultar em problemas na absorção do zinco. Além disso, a análise por componentes principais (PCA) indicou baixa uniformidade na distribuição dos minerais e da vitamina na maioria das amostras, principalmente entre marcas. Os resultados mostraram que para muitas amostras o teor de ácido fólico e de ferro estava acima do esperado para as farinhas e podem ser utilizados pelas autoridades governamentais para a avaliação do programa de fortificação de farinhas.ALAN (Archivos Latinoamericanos de Nutrición)Pontifícia Universidade Católica de Campinas (PUC-Campinas)Godoy, Adriana TeixeiraRebelatto, Ana Paula BertuolNogueira, Alessandra BorinPallone, Juliana Azevedo Lima2024-03-21T12:36:20Z2024-03-21T12:36:20Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/172170724679473523854Rebelatto59776941865499725868066085019444enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional PUC-Campinasinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMP2024-03-21T12:36:20Zoai:repositorio.sis.puc-campinas.edu.br:123456789/17217Repositório InstitucionalPRIhttps://repositorio.sis.puc-campinas.edu.br/oai/requestsbi.bibliotecadigital@puc-campinas.edu.bropendoar:2024-03-21T12:36:20Repositório Institucional PUC-Campinas - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
Razão molar ferro:zinco e ácido fólico em biscoitos e salgadinhos brasileiros e teste para classificação por análise de componentes principais
title Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
spellingShingle Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
Godoy, Adriana Teixeira
Fortified flour
minerals
vitamin
Farinhas fortificadas
minerais
vitamina
title_short Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
title_full Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
title_fullStr Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
title_full_unstemmed Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
title_sort Molar ratio iron: zinc and folic acid in Brazilian biscuits and snacks and test for classification using principal component analysis
author Godoy, Adriana Teixeira
author_facet Godoy, Adriana Teixeira
Rebelatto, Ana Paula Bertuol
Nogueira, Alessandra Borin
Pallone, Juliana Azevedo Lima
author_role author
author2 Rebelatto, Ana Paula Bertuol
Nogueira, Alessandra Borin
Pallone, Juliana Azevedo Lima
author2_role author
author
author
dc.contributor.none.fl_str_mv Pontifícia Universidade Católica de Campinas (PUC-Campinas)
dc.contributor.author.fl_str_mv Godoy, Adriana Teixeira
Rebelatto, Ana Paula Bertuol
Nogueira, Alessandra Borin
Pallone, Juliana Azevedo Lima
dc.subject.por.fl_str_mv Fortified flour
minerals
vitamin
Farinhas fortificadas
minerais
vitamina
topic Fortified flour
minerals
vitamin
Farinhas fortificadas
minerais
vitamina
description The aim of the present work was to evaluate molar ratio iron:zinc and the levels of folic acid in biscuit and snacks commercialized in Brazil, prepared with folic acid and iron fortified flours. These nutrients are important for human nutrition; however, iron can have a negative effect on zinc absorption. Molar ratio iron:zinc can indicate if there will be any problems for absorption of these nutrients. The folic acid content varied from 58 to 433 µg/100g and iron and zinc levels varied from 2.9 to 9.4 mg/100g and from 0.2 to 1.3 mg/100g, respectively, for 75 analyzed samples. The average iron contents observed in the products and molar ratio iron:zinc (in average 8:1 for biscuits and 12.8:1 for snacks) could result in problems with the zinc absorption. Moreover, principal component analyses (PCA) indicated low uniformity in the distribution of minerals and vitamin in the majority of the samples, mainly among brands. The results indicated that for the majority of the samples tested folic acid and iron content was higher than expected for flours and could be useful to governmental authorities in their evaluation program of flour fortification.
publishDate 2014
dc.date.none.fl_str_mv 2014
2024-03-21T12:36:20Z
2024-03-21T12:36:20Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/17217
0724679473523854
Rebelatto
5977694186549972
5868066085019444
url http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/17217
identifier_str_mv 0724679473523854
Rebelatto
5977694186549972
5868066085019444
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ALAN (Archivos Latinoamericanos de Nutrición)
publisher.none.fl_str_mv ALAN (Archivos Latinoamericanos de Nutrición)
dc.source.none.fl_str_mv reponame:Repositório Institucional PUC-Campinas
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Repositório Institucional PUC-Campinas
collection Repositório Institucional PUC-Campinas
repository.name.fl_str_mv Repositório Institucional PUC-Campinas - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv sbi.bibliotecadigital@puc-campinas.edu.br
_version_ 1798415788905857024

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