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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/52323
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dc.creatorBruno Martins Dala-Paulapt_BR
dc.creatorValterney Lima Deuspt_BR
dc.creatorOlga Luisa Tavanopt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2023-04-20T19:32:15Z-
dc.date.available2023-04-20T19:32:15Z-
dc.date.issued2021-05-01-
dc.citation.volume343pt_BR
dc.citation.spage1pt_BR
dc.citation.epage9pt_BR
dc.identifier.doi10.1016/j.foodchem.2020.128397pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/52323-
dc.description.resumoChocolate 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistry-
dc.rightsAcesso Abertopt_BR
dc.subjectBioaccessibilitypt_BR
dc.subjectAmino acidspt_BR
dc.subjectPolyaminespt_BR
dc.subjectTyraminept_BR
dc.subjectTryptophanpt_BR
dc.subjectGABApt_BR
dc.subjectChocolatept_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherBioacessibilidadept_BR
dc.subject.otherAminoácidospt_BR
dc.subject.otherAminas bioativaspt_BR
dc.subject.otherChocolatept_BR
dc.titleIn vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: what you eat and what you getpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814620322597pt_BR
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