Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get

Detalhes bibliográficos
Autor(a) principal: Valterney Lima Deus
Data de Publicação: 2020
Outros Autores: Bruno Martins Dala-Paula, Olga Luisa Tavano, Maria Beatriz de Abreu Glória
Tipo de documento: Artigo de conferência
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/42061
Resumo: Chocolate is an important source of free polyamines and biogenic amines which play important roles for human health. Considering the scarcity of information on the bioaccessibility of these compounds from dark chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through an in vitro simulation of oral, gastric and intestinal digestions. Out of ten investigated amines, seven were detected and polyamines were the predominant in chocolate before the in vitro digestion, while tyramine and cadaverine after digestion. Agmatine, histamine and serotonin were absent in chocolate before digestion and after all digestion phases, with exception for histamine which was found after intestinal phase. The formation of histamine after intestinal digestion can cause adverse health effects in histamine sensitive individuals or who is taking classical monoaminooxidase inhibitor drugs. All amines from dark chocolate showed high bioaccessibility with slight influence of the digestive enzymes.
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spelling 2022-05-27T20:56:41Z2022-05-27T20:56:41Z2020-107978-65-992839-0-1http://hdl.handle.net/1843/42061Chocolate is an important source of free polyamines and biogenic amines which play important roles for human health. Considering the scarcity of information on the bioaccessibility of these compounds from dark chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through an in vitro simulation of oral, gastric and intestinal digestions. Out of ten investigated amines, seven were detected and polyamines were the predominant in chocolate before the in vitro digestion, while tyramine and cadaverine after digestion. Agmatine, histamine and serotonin were absent in chocolate before digestion and after all digestion phases, with exception for histamine which was found after intestinal phase. The formation of histamine after intestinal digestion can cause adverse health effects in histamine sensitive individuals or who is taking classical monoaminooxidase inhibitor drugs. All amines from dark chocolate showed high bioaccessibility with slight influence of the digestive enzymes.O chocolate é uma fonte importante de poliaminas livres e aminas biogênicas que desempenham papéis importantes para a saúde humana. Considerando a escassez de informações sobre a bioacessibilidade desses compostos em chocolate amargo, o objetivo deste estudo foi caracterizar seus perfis e bioacessibilidade em chocolate amargo (70% de cacau), por meio de uma simulação in vitro das digestões oral, gástrica e intestinal. Dentre as dez aminas investigadas, sete foram detectadas, as poliaminas predominaram no chocolate antes da digestão in vitro, enquanto a tiramina e o cadaverina após a digestão. Agmatina, histamina e serotonina estavam ausentes no chocolate antes e após todas as fases da digestão, com exceção da histamina encontrada após a digestão intestinal. A formação de histamina após essa fase pode causar efeitos adversos à saúde em indivíduos sensíveis à histamina ou em uso de medicamentos inibidores da monoamino-oxidase clássicos. Todas as aminas do chocolate amargo apresentaram alta bioacessibilidade, com leve influência das enzimas digestivas.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSSimpósio de Segurança AlimentarCacauCiência e Tecnologia de AlimentosBioacessibilidadeAminas biogênicasChocolateBioaccessibilityBiogenic aminesPolyaminesSpermidineTyramineBioactive amines in 70% cocoa dark chocolate: what you eat and what you getinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjecthttp://schenautomacao.com.br/ssa7/anais/trabalhos.phpValterney Lima DeusBruno Martins Dala-PaulaOlga Luisa TavanoMaria Beatriz de Abreu Glóriaapplication/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/1843/42061/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALBIOACTIVE AMINES IN 70% COCOA DARK CHOCOLATE WHAT YOU EAT AND WHAT YOU GET.pdfBIOACTIVE AMINES IN 70% COCOA DARK CHOCOLATE WHAT YOU EAT AND WHAT YOU GET.pdfapplication/pdf856653https://repositorio.ufmg.br/bitstream/1843/42061/2/BIOACTIVE%20AMINES%20IN%2070%25%20COCOA%20DARK%20CHOCOLATE%20WHAT%20YOU%20EAT%20AND%20WHAT%20YOU%20GET.pdfb6a39ba36ca66294dcb4e6ebdc73538bMD521843/420612022-05-27 17:56:41.639oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-05-27T20:56:41Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
title Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
spellingShingle Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
Valterney Lima Deus
Bioaccessibility
Biogenic amines
Polyamines
Spermidine
Tyramine
Cacau
Ciência e Tecnologia de Alimentos
Bioacessibilidade
Aminas biogênicas
Chocolate
title_short Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
title_full Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
title_fullStr Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
title_full_unstemmed Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
title_sort Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
author Valterney Lima Deus
author_facet Valterney Lima Deus
Bruno Martins Dala-Paula
Olga Luisa Tavano
Maria Beatriz de Abreu Glória
author_role author
author2 Bruno Martins Dala-Paula
Olga Luisa Tavano
Maria Beatriz de Abreu Glória
author2_role author
author
author
dc.contributor.author.fl_str_mv Valterney Lima Deus
Bruno Martins Dala-Paula
Olga Luisa Tavano
Maria Beatriz de Abreu Glória
dc.subject.por.fl_str_mv Bioaccessibility
Biogenic amines
Polyamines
Spermidine
Tyramine
topic Bioaccessibility
Biogenic amines
Polyamines
Spermidine
Tyramine
Cacau
Ciência e Tecnologia de Alimentos
Bioacessibilidade
Aminas biogênicas
Chocolate
dc.subject.other.pt_BR.fl_str_mv Cacau
Ciência e Tecnologia de Alimentos
Bioacessibilidade
Aminas biogênicas
Chocolate
description Chocolate is an important source of free polyamines and biogenic amines which play important roles for human health. Considering the scarcity of information on the bioaccessibility of these compounds from dark chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through an in vitro simulation of oral, gastric and intestinal digestions. Out of ten investigated amines, seven were detected and polyamines were the predominant in chocolate before the in vitro digestion, while tyramine and cadaverine after digestion. Agmatine, histamine and serotonin were absent in chocolate before digestion and after all digestion phases, with exception for histamine which was found after intestinal phase. The formation of histamine after intestinal digestion can cause adverse health effects in histamine sensitive individuals or who is taking classical monoaminooxidase inhibitor drugs. All amines from dark chocolate showed high bioaccessibility with slight influence of the digestive enzymes.
publishDate 2020
dc.date.issued.fl_str_mv 2020-10
dc.date.accessioned.fl_str_mv 2022-05-27T20:56:41Z
dc.date.available.fl_str_mv 2022-05-27T20:56:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/42061
dc.identifier.isbn.pt_BR.fl_str_mv 978-65-992839-0-1
identifier_str_mv 978-65-992839-0-1
url http://hdl.handle.net/1843/42061
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Simpósio de Segurança Alimentar
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
FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
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)
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instname_str Universidade Federal de Minas Gerais (UFMG)
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reponame_str Repositório Institucional da UFMG
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https://repositorio.ufmg.br/bitstream/1843/42061/2/BIOACTIVE%20AMINES%20IN%2070%25%20COCOA%20DARK%20CHOCOLATE%20WHAT%20YOU%20EAT%20AND%20WHAT%20YOU%20GET.pdf
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