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

Autor: Elaine Carvalho, Minighin, Karine Freire, de Souza, Virginia Del Carmen Troncoso, Valenzuela, Nilton de Oliveira Couto, E Silva, Luicilene Rezende, Anastácio, Renata Adriana, Labanca
Rok vydání: 2019
Předmět:
Zdroj: J Food Sci Technol
ISSN: 0022-1155
Popis: Mineral 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 FeSO(4)/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).
Databáze: OpenAIRE
Externí odkaz: