In vitro bioaccessibility of the Cu, Fe, Mn and Zn in the baru almond and bocaiúva pulp and, macronutrients characterization

In vitro bioaccessibility of the Cu, Fe, Mn and Zn in the baru almond and bocaiúva pulp and, macronutrients characterization

[Display omitted] •Evaluation of Cu, Fe, Mn and Zn bioaccessibility in baru almond and bocaiuva pulp.•Zn is the most bioaccessible mineral, followed by Mn, Fe, and Cu.•Ascorbic acid showed positive correlation with Fe bioaccessibility in bocaiuva pulp.•Baru showed negative correlation among phytic a...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food composition and analysis Vol. 86; p. 103356
Main Authors: de Oliveira Gonçalves, Talissa, Filbido, Gabriel Silverio, de Oliveira Pinheiro, Ana Paula, Pinto Piereti, Patricia Daniela, Dalla Villa, Ricardo, de Oliveira, Adriana Paiva
Format: Journal Article
Language:English
Published: Elsevier Inc 01-03-2020
Subjects:
Bioaccessibility
Cumbaru
Food analysis
Food composition
In vitro digestion
Macaúba
Minerals
Nutrients
Bioaccessibility
Nutrients
Food composition
In vitro digestion
Minerals
Cumbaru
Food analysis
Macaúba
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •Evaluation of Cu, Fe, Mn and Zn bioaccessibility in baru almond and bocaiuva pulp.•Zn is the most bioaccessible mineral, followed by Mn, Fe, and Cu.•Ascorbic acid showed positive correlation with Fe bioaccessibility in bocaiuva pulp.•Baru showed negative correlation among phytic acid and Cu, Fe, Zn bioaccessibility.•The food matrices presented a physicochemical composition with high nutritional value. This study aimed to evaluate the in vitro bioaccessibility of copper, iron, manganese and zinc in the baru (Dipteryx alata Vog.) almond and the bocaiúva (Acrocomia aculeata (Jacq.) Lodd) pulp and, macronutrients characterization. Centesimal composition, Aw, phytic acid, color, ascorbic acid, carotenoids and pH were determined. The total mineral concentration and in vitro bioaccessibility was quantified by flame atomic absorption spectrometry. The samples showed a composition with high nutritional value, where the baru almond was distinguished by the proteins, lipids and total dietary fibers; the bocaiúva pulp by the sugars, lipids, vitamin C and carotenoids. The total mineral concentrations in baru almond were 1.80; 8.65; 8.85 and 4.83 mg/100 g and in vitro bioaccessibility was 16.8; 21.4; 80.3 and 81.3% for Cu, Fe, Mn and Zn, respectively. For the bocaiúva pulp, the total mineral concentrations were 0.5; 4.5; 0.2 and 1.7 mg/100 g and in vitro bioaccessibility was 13.6; 15.0; 20.1 and 57.6% for Cu, Fe, Mn and Zn, respectively. The Pearson correlation coefficient verified that the phytic acid and ascorbic acid can influence the in the bioaccessibility. The results indicate the baru almond and the bocaiúva pulp as a natural source of nutrients and of minerals bioaccessible to the human organism.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2019.103356