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Type: Artigo de Periódico
Title: In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
Authors: Bruno Martins Dala-Paula
Valterney Lima Deus
Olga Luisa Tavano
Maria Beatriz de Abreu Glória
Abstract: Chocolate is an important source of free bioactive amines and amino acids which play important roles in human health. Considering the limited information on the bioaccessibility of these compounds from chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through in vitro simulation of oral, gastric and intestinal digestions. Seven amines were detected; polyamines were predominant before in vitro digestion, whereas tyramine, cadaverine and spermidine after digestion. All amines showed high bioaccessibility with slight influence of digestive enzymes. Amines increased after gastrointestinal digestion: tyramine (13-fold), tryptamine (9-fold), others (2.4–4.2-fold) and histamine appeared. All amino acids, GABA and ammonia were detected in chocolate, and their contents increased after in vitro digestion due to digestive enzymes (4.6, 2.8 and 2.1, respectively). Dark chocolate protein is a good source of tryptophan, phenylalanine + tyrosine, isoleucine, histidine, but limiting for lysine, leucine, and threonine.
Subject: Tecnologia de alimentos
Aminas bioativas
language: eng Brasil
Publisher: Universidade Federal de Minas Gerais
Publisher Initials: UFMG
metadata.dc.publisher.department: FAR - DEPARTAMENTO DE ALIMENTOS
Rights: Acesso Aberto
metadata.dc.identifier.doi: 10.1016/j.foodchem.2020.128397
Issue Date: 1-May-2021
metadata.dc.relation.ispartof: Food Chemistry
Appears in Collections:Artigo de Periódico

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