Non-conventional food plants (PANC): accessible, functional, and sustainable nutritional source

• Grant number: 21/10882-7
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2022
• End date: February 29, 2024
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
• Principal Investigator: Fabiola Manhas Verbi Pereira
• Grantee: Fabiola Manhas Verbi Pereira
• Host Institution: Instituto de Química (IQ). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil
• Associated research grant(s): 23/08085-7 - Fit-for-purpose LIBS method to determine macro and micronutrients in non-conventional plants (PANC), AP.R SPRINT

Abstract

Non-conventional food plants (PANC) are unknown yet, low-recognized and deserve special attention from scientific research. Issues such as locations and cultural and social-economic cause low commercialization and consumption of PANC. In general, this source of nutrition is very limited to small businesses or cultivations since the staples market is selective. On the other hand, there is an intense change of behavior to establish healthy eating, free of additives, conservatives, dyes, and minimal industrial processing that can benefit the body. That is important to mention that vegan choices should be considered. The analytical methods reported in scientific literature involve wet analysis using strong acids or oxidizing compounds. Then, this proposal aims to develop analytical methods minimally invasive for the investigation of mineral composition of PANC using energy-dispersive X-ray fluorescence (EDXRF) combined with chemometrics. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DENNIS DA SILVA FERREIRA; LETICIA DA SILVA RODRIGUES; FABIOLA MANHAS VERBI PEREIRA; EDENIR RODRIGUES PEREIRA FILHO. PRINCIPAL COMPONENT ANALYSIS (PCA) PARA A AVALIAÇÃO DE DADOS QUÍMICOS E GERAÇÃO DE HEAT MAPS: UM TUTORIAL. Química Nova, v. 46, n. 7, p. 747-754, 2023-08-28. (16/17221-8, 19/24223-5, 22/02232-5, 21/10882-7)

NALHIATI, GIOVANNA; BORGES, GABRIEL GONCALVES; SPERANCA, MARCO AURELIO; PEREIRA, FABIOLA MANHAS VERBI. Color Classification for Red Alcohol Vinegar to Control the Quality of the End-Product. FOOD ANALYTICAL METHODS, v. 16, n. 7, p. 8-pg., 2023-06-06. (21/10882-7, 19/01102-8, 14/50945-4)