In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: what you eat and what you get

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dc.creatorBruno Martins Dala-Paula
dc.creatorValterney Lima Deus
dc.creatorOlga Luisa Tavano
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2023-04-20T19:32:15Z
dc.date.accessioned2025-09-08T23:32:40Z
dc.date.available2023-04-20T19:32:15Z
dc.date.issued2021-05-01
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2020.128397
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/52323
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectBioacessibilidade
dc.subjectAminoácidos
dc.subjectAminas bioativas
dc.subjectChocolate
dc.subject.otherBioaccessibility
dc.subject.otherAmino acids
dc.subject.otherPolyamines
dc.subject.otherTyramine
dc.subject.otherTryptophan
dc.subject.otherGABA
dc.subject.otherChocolate
dc.titleIn vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume343
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0308814620322597

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