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.)

Elaine Carvalho Minighin; Karine Freire de Souza; Virginia Del Carmen Troncoso Valenzuela; Nilton de Oliveira Couto e Silva; Luicilene Rezende Anastácio; Renata Adriana Labanca

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.)

Detalhes bibliográficos
Autor(a) principal:	Elaine Carvalho Minighin
Data de Publicação:	2019
Outros Autores:	Karine Freire de Souza, Virginia Del Carmen Troncoso Valenzuela, Nilton de Oliveira Couto e Silva, Luicilene Rezende Anastácio, Renata Adriana Labanca
Tipo de documento:	Artigo
Idioma:	eng
Título da fonte:	Repositório Institucional da UFMG
Texto Completo:	http://hdl.handle.net/1843/41304
Resumo:	FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Metadados do item

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network_acronym_str	UFMG
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spelling	2022-05-02T21:46:45Z2022-05-02T21:46:45Z2019-055751740175210.1007/s13197-019-04207-50022-1155http://hdl.handle.net/1843/41304FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisOutra AgênciaMineral 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).engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSJournal of Food Science and TechnologyTecnologia de alimentosAçaíBioaccessibilityWhite-açaíTotal phenolicArecaceaePotassiumEffect 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.)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7171044/Elaine Carvalho MinighinKarine Freire de SouzaVirginia Del Carmen Troncoso ValenzuelaNilton de Oliveira Couto e SilvaLuicilene Rezende AnastácioRenata Adriana Labancaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/41304/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALEffect 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.).pdfEffect 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.).pdfapplication/pdf6062421https://repositorio.ufmg.br/bitstream/1843/41304/2/Effect%20of%20in%20vitro%20gastrointestinal%20digestion%20on%20the%20mineral%20content%2c%20phenolic%20compounds%2c%20and%20antioxidant%20capacity%20of%20commercial%20pulps%20of%20purple%20and%20white%20a%c3%a7a%c3%ad%20%28Euterpe%20oleracea%20Mart.%29.pdfd19d022499a432cc0b93dfe4cbeab86bMD521843/413042022-05-02 18:46:45.864oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-05-02T21:46:45Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv	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.)
title	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.)
spellingShingle	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.) Elaine Carvalho Minighin Bioaccessibility White-açaí Total phenolic Arecaceae Potassium Tecnologia de alimentos Açaí
title_short	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.)
title_full	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.)
title_fullStr	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.)
title_full_unstemmed	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.)
title_sort	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.)
author	Elaine Carvalho Minighin
author_facet	Elaine Carvalho Minighin Karine Freire de Souza Virginia Del Carmen Troncoso Valenzuela Nilton de Oliveira Couto e Silva Luicilene Rezende Anastácio Renata Adriana Labanca
author_role	author
author2	Karine Freire de Souza Virginia Del Carmen Troncoso Valenzuela Nilton de Oliveira Couto e Silva Luicilene Rezende Anastácio Renata Adriana Labanca
author2_role	author author author author author
dc.contributor.author.fl_str_mv	Elaine Carvalho Minighin Karine Freire de Souza Virginia Del Carmen Troncoso Valenzuela Nilton de Oliveira Couto e Silva Luicilene Rezende Anastácio Renata Adriana Labanca
dc.subject.por.fl_str_mv	Bioaccessibility White-açaí Total phenolic Arecaceae Potassium
topic	Bioaccessibility White-açaí Total phenolic Arecaceae Potassium Tecnologia de alimentos Açaí
dc.subject.other.pt_BR.fl_str_mv	Tecnologia de alimentos Açaí
description	FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
publishDate	2019
dc.date.issued.fl_str_mv	2019-05
dc.date.accessioned.fl_str_mv	2022-05-02T21:46:45Z
dc.date.available.fl_str_mv	2022-05-02T21:46:45Z
dc.type.status.fl_str_mv	info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv	info:eu-repo/semantics/article
format	article
status_str	publishedVersion
dc.identifier.uri.fl_str_mv	http://hdl.handle.net/1843/41304
dc.identifier.doi.pt_BR.fl_str_mv	10.1007/s13197-019-04207-5
dc.identifier.issn.pt_BR.fl_str_mv	0022-1155
identifier_str_mv	10.1007/s13197-019-04207-5 0022-1155
url	http://hdl.handle.net/1843/41304
dc.language.iso.fl_str_mv	eng
language	eng
dc.relation.ispartof.pt_BR.fl_str_mv	Journal of Food Science and Technology
dc.rights.driver.fl_str_mv	info:eu-repo/semantics/openAccess
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv	UFMG
dc.publisher.country.fl_str_mv	Brasil
dc.publisher.department.fl_str_mv	FAR - DEPARTAMENTO DE ALIMENTOS
publisher.none.fl_str_mv	Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv	reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG
instname_str	Universidade Federal de Minas Gerais (UFMG)
instacron_str	UFMG
institution	UFMG
reponame_str	Repositório Institucional da UFMG
collection	Repositório Institucional da UFMG
bitstream.url.fl_str_mv	https://repositorio.ufmg.br/bitstream/1843/41304/1/License.txt https://repositorio.ufmg.br/bitstream/1843/41304/2/Effect%20of%20in%20vitro%20gastrointestinal%20digestion%20on%20the%20mineral%20content%2c%20phenolic%20compounds%2c%20and%20antioxidant%20capacity%20of%20commercial%20pulps%20of%20purple%20and%20white%20a%c3%a7a%c3%ad%20%28Euterpe%20oleracea%20Mart.%29.pdf
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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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