Um método verde, rápido e simples para determinar o valor energético de farinhas e cereais matinais A clean, fast and simple method to determine the energy value of dried foods and breakfast cereal

• Main Authors: Juliana Terra, Alexandre Martinez Antunes, Maria Izabel Maretti Silveira Bueno, Marcelo Alexandre Prado
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2010-01-01
• Series: Química Nova
• Subjects: energy value; green chemistry; X-ray fluorescence
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000500017
• ISSN: 0100-4042; 1678-7064

<abstract language="eng">The Energy Value (EV) corresponds to the sum of the energetic contributions from food macronutrients (proteins, carbohydrates and fats) and is required on the labels of pre-packaged foods. The determinations of these parameters are based on distinct analytical procedures, each one being time-consuming, laborious and producing residues. This work presents multivariate models to determine the EV contents of industrialized foods for human consumption by using X-ray fluorescence spectra of samples with known parameters, determined through conventional methods. The proposed method is an alternative to conventional analytical methods and does not require any reagent, given the demands of the "green chemistry".