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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking

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Autor(es):
Rinaldi de Alvarenga, Jose Fernando [1] ; Quifer-Rada, Paola [2, 3] ; Hurtado-Barroso, Sara [4, 5] ; Illan, Montserrat [4] ; Torrado-Prat, Xavier [4] ; Lamuela-Raventos, Rosa M. [4, 5]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Food Res Ctr FoRC, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Rua Lago 250, BR-05508080 Sao Paulo - Brazil
[2] Hosp Santa Creu & Sant Pau, Dept Endocrinol & Nutr, Biomed Res Inst St Pau, CIBER Diabet & Associated Metab Dis CIBERDEM, Carrer St Quintin 77, Barcelona 08041 - Spain
[3] LactApp Women Hlth, Carrer Valencia 263, Barcelona 08007 - Spain
[4] Univ Barcelona, Dept Nutr Food Sci & Gastron, INSA UB, XaRTA, Sch Pharm & Food Sci, Av Joan XXIII 127-31, Barcelona 08028 - Spain
[5] Inst Salud Carlos III, CIBER Physiopathol Obes & Nutr CIBEROBN, Madrid - Spain
Número total de Afiliações: 5
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 138, n. B DEC 2020.
Citações Web of Science: 0
Resumo

Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like amino acids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health. (AU)

Processo FAPESP: 19/11324-8 - Avaliação dos efeitos do D-limoneno no metabolismo intermediário de camundongos - relação entre o metabolismo do D-limoneno e os efeitos na saúde
Beneficiário:José Fernando Rinaldi de Alvarenga
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs