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http://hdl.handle.net/1843/52323
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Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Bruno Martins Dala-Paula | pt_BR |
dc.creator | Valterney Lima Deus | pt_BR |
dc.creator | Olga Luisa Tavano | pt_BR |
dc.creator | Maria Beatriz de Abreu Glória | pt_BR |
dc.date.accessioned | 2023-04-20T19:32:15Z | - |
dc.date.available | 2023-04-20T19:32:15Z | - |
dc.date.issued | 2021-05-01 | - |
dc.citation.volume | 343 | pt_BR |
dc.citation.spage | 1 | pt_BR |
dc.citation.epage | 9 | pt_BR |
dc.identifier.doi | 10.1016/j.foodchem.2020.128397 | pt_BR |
dc.identifier.issn | 03088146 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/1843/52323 | - |
dc.description.resumo | 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. | pt_BR |
dc.description.sponsorship | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico | pt_BR |
dc.description.sponsorship | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais | pt_BR |
dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | pt_BR |
dc.format.mimetype | pt_BR | |
dc.language | eng | pt_BR |
dc.publisher | Universidade Federal de Minas Gerais | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | FAR - DEPARTAMENTO DE ALIMENTOS | pt_BR |
dc.publisher.department | FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS | pt_BR |
dc.publisher.initials | UFMG | pt_BR |
dc.relation.ispartof | Food Chemistry | - |
dc.rights | Acesso Aberto | pt_BR |
dc.subject | Bioaccessibility | pt_BR |
dc.subject | Amino acids | pt_BR |
dc.subject | Polyamines | pt_BR |
dc.subject | Tyramine | pt_BR |
dc.subject | Tryptophan | pt_BR |
dc.subject | GABA | pt_BR |
dc.subject | Chocolate | pt_BR |
dc.subject.other | Tecnologia de alimentos | pt_BR |
dc.subject.other | Bioacessibilidade | pt_BR |
dc.subject.other | Aminoácidos | pt_BR |
dc.subject.other | Aminas bioativas | pt_BR |
dc.subject.other | Chocolate | pt_BR |
dc.title | In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: what you eat and what you get | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.url.externa | https://www.sciencedirect.com/science/article/pii/S0308814620322597 | pt_BR |
Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
archivo | Descripción | Tamaño | Formato | |
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In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate What you eat and what you get.pdf | 2.15 MB | Adobe PDF | Visualizar/Abrir |
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