Effect of in vitro gastrointestinal digestion on the mineral content, phenolic compounds, and antioxidant capacity of commercial pulps of purple and white açaí (Euterpe oleracea Mart.)

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dc.creatorElaine Carvalho Minighin
dc.creatorKarine Freire de Souza
dc.creatorVirginia Del Carmen Troncoso Valenzuela
dc.creatorNilton de Oliveira Couto e Silva
dc.creatorLuicilene Rezende Anastácio
dc.creatorRenata Adriana Labanca
dc.date.accessioned2022-05-02T21:46:45Z
dc.date.accessioned2025-09-09T00:30:13Z
dc.date.available2022-05-02T21:46:45Z
dc.date.issued2019-05
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doi10.1007/s13197-019-04207-5
dc.identifier.issn0022-1155
dc.identifier.urihttps://hdl.handle.net/1843/41304
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectAçaí
dc.subject.otherBioaccessibility
dc.subject.otherWhite-açaí
dc.subject.otherTotal phenolic
dc.subject.otherArecaceae
dc.subject.otherPotassium
dc.titleEffect of in vitro gastrointestinal digestion on the mineral content, phenolic compounds, and antioxidant capacity of commercial pulps of purple and white açaí (Euterpe oleracea Mart.)
dc.typeArtigo de periódico
local.citation.epage1752
local.citation.issue5
local.citation.spage1740
local.citation.volume57
local.description.resumoMineral content, total phenolic compounds (TPC), and antioxidant capacity were determined in three samples of purple-açaí (coarse-PAC, medium-PAM, and fine-PAF), and one of white-açaí (coarse-WAC) and their respective bioaccessible fractions. TPC content differed in all samples, with PAC (583.79 mgAGE/100 g) having the highest content; however, PAM showed higher bioaccessibility (32.27%). PAC presented higher antioxidant capacity in the FRAP tests (74.34 μM FeSO4/g) and ABTS (55.05 μM Trolox/g). However, no differences were found in DPPH between PAC (1986.66 EC50) and PAM (2408.88 EC50) samples. Antioxidant capacity was decreased in all samples after digestion. Potassium was in the highest proportion (7121.90 mg/100 g-PAC), followed by Ca (349.92 mg/100 g-PAM), and Mg (169.41 mg/100 g-PAM), in all the samples. However, Ca presented the highest bioaccessible fraction, followed by Mg and Mn, with the highest percentages observed in WAC samples (90.30, 74.30, and 64.52%, respectively).
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7171044/

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