Impact of processing on polyphenols content in food: A nutritional and statistical analysis of Brazilian menus.

Abstract

Fresh and minimally processed foods are recognized as important natural sources of phenolic compounds, while industrial processing tends to reduce their concentrations. This in silico study investigated the effect of food processing on the presence of phenolic compounds in Brazilian menus, using linear regression models. The research examined menus from 319 schools in 75 counties in the state of Sergipe, Brazil, analyzing the caloric content, nutrients and polyphenols. These variables were grouped based on similarity and subjected to cluster analysis using Euclidean distance and Ward's method. The foods were classified by the degree of processing, based on NOVA classification, with modifications. The polyphenol content in menus was estimated using the Phenol Explorer database. Cluster analysis revealed three distinct groupings and the results indicated that cluster 2 offered the highest macro and micronutrient values. Linear regression highlighted that the presence of regional foods and culinary ingredients significantly influenced the concentration of flavonoids and phenolic acid in the school menus analyzed. Fresh and minimally processed foods were positively associated with flavonoids without hydrolysis and phenolic acid with hydrolysis. Ultra-processed foods, on the other hand, showed negative associations with flavonoids with hydrolysis. These results provide important insights into the formulation of school menus, with implications for nutrition and public health.