Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?

Detalhes bibliográficos
Autor(a) principal: Pupin, Letícia [UNESP]
Data de Publicação: 2018
Outros Autores: Santos, Vívian da Silva, Santos Neto, João Paixão dos [UNESP], De Fusco, Deborah Oliveira [UNESP], Teixeira, Gustavo Henrique de Almeida [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.lwt.2018.01.024
http://hdl.handle.net/11449/170620
Resumo: The objective of this study was to verify if the processing steps of juçara fruit (Euterpe edulis Martius) affect mineral bioaccessibility using in vitro gastrointestinal digestion (IVG) followed by inductively coupled plasma optical emission spectrometry (ICP OES) analysis. The processing of the juçara fruit affected the content of calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), copper (Cu), and zinc (Zn), and their bioaccessibility. It was observed an increase in the content of all minerals after the pulp extraction and reduction in bioaccessibility. It was possible to determine the bioaccessibility with the use of the IVG method and ICP OES. The bioaccessibility of Mg, Fe, Mn, and Cu decreased in the last processing step (pulp extraction), with the exception of Ca and Zn that could not be determined.
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spelling Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?ICP OESIn vitro digestionMineralsThe objective of this study was to verify if the processing steps of juçara fruit (Euterpe edulis Martius) affect mineral bioaccessibility using in vitro gastrointestinal digestion (IVG) followed by inductively coupled plasma optical emission spectrometry (ICP OES) analysis. The processing of the juçara fruit affected the content of calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), copper (Cu), and zinc (Zn), and their bioaccessibility. It was observed an increase in the content of all minerals after the pulp extraction and reduction in bioaccessibility. It was possible to determine the bioaccessibility with the use of the IVG method and ICP OES. The bioaccessibility of Mg, Fe, Mn, and Cu decreased in the last processing step (pulp extraction), with the exception of Ca and Zn that could not be determined.Universidade Estadual Paulista (UNESP) Faculdade de Ciências Farmacêuticas (FCF) Campus de Araraquara. Rodovia Araraquara - Jaú, Km1 S/nUniversidade de Brasília (UnB) Campus de Ceilândia. Campus Universitário Centro Metropolitano 1, Conjunto A. Ceilândia SulUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias (FCAV), Campus de Jaboticabal. Via de Acesso Prof. Paulo Donato Castellane S/nUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Farmacêuticas (FCF) Campus de Araraquara. Rodovia Araraquara - Jaú, Km1 S/nUniversidade Estadual Paulista (UNESP) Faculdade de Ciências Agrárias e Veterinárias (FCAV), Campus de Jaboticabal. Via de Acesso Prof. Paulo Donato Castellane S/nUniversidade Estadual Paulista (Unesp)Universidade de Brasília (UnB)Pupin, Letícia [UNESP]Santos, Vívian da SilvaSantos Neto, João Paixão dos [UNESP]De Fusco, Deborah Oliveira [UNESP]Teixeira, Gustavo Henrique de Almeida [UNESP]2018-12-11T16:51:43Z2018-12-11T16:51:43Z2018-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article14-25application/pdfhttp://dx.doi.org/10.1016/j.lwt.2018.01.024LWT - Food Science and Technology, v. 91, p. 14-25.0023-6438http://hdl.handle.net/11449/17062010.1016/j.lwt.2018.01.0242-s2.0-850414916032-s2.0-85041491603.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWT - Food Science and Technology1,339info:eu-repo/semantics/openAccess2023-10-27T06:08:07Zoai:repositorio.unesp.br:11449/170620Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:08:48.516445Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
title Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
spellingShingle Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
Pupin, Letícia [UNESP]
ICP OES
In vitro digestion
Minerals
title_short Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
title_full Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
title_fullStr Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
title_full_unstemmed Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
title_sort Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
author Pupin, Letícia [UNESP]
author_facet Pupin, Letícia [UNESP]
Santos, Vívian da Silva
Santos Neto, João Paixão dos [UNESP]
De Fusco, Deborah Oliveira [UNESP]
Teixeira, Gustavo Henrique de Almeida [UNESP]
author_role author
author2 Santos, Vívian da Silva
Santos Neto, João Paixão dos [UNESP]
De Fusco, Deborah Oliveira [UNESP]
Teixeira, Gustavo Henrique de Almeida [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade de Brasília (UnB)
dc.contributor.author.fl_str_mv Pupin, Letícia [UNESP]
Santos, Vívian da Silva
Santos Neto, João Paixão dos [UNESP]
De Fusco, Deborah Oliveira [UNESP]
Teixeira, Gustavo Henrique de Almeida [UNESP]
dc.subject.por.fl_str_mv ICP OES
In vitro digestion
Minerals
topic ICP OES
In vitro digestion
Minerals
description The objective of this study was to verify if the processing steps of juçara fruit (Euterpe edulis Martius) affect mineral bioaccessibility using in vitro gastrointestinal digestion (IVG) followed by inductively coupled plasma optical emission spectrometry (ICP OES) analysis. The processing of the juçara fruit affected the content of calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), copper (Cu), and zinc (Zn), and their bioaccessibility. It was observed an increase in the content of all minerals after the pulp extraction and reduction in bioaccessibility. It was possible to determine the bioaccessibility with the use of the IVG method and ICP OES. The bioaccessibility of Mg, Fe, Mn, and Cu decreased in the last processing step (pulp extraction), with the exception of Ca and Zn that could not be determined.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-11T16:51:43Z
2018-12-11T16:51:43Z
2018-05-01
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://dx.doi.org/10.1016/j.lwt.2018.01.024
LWT - Food Science and Technology, v. 91, p. 14-25.
0023-6438
http://hdl.handle.net/11449/170620
10.1016/j.lwt.2018.01.024
2-s2.0-85041491603
2-s2.0-85041491603.pdf
url http://dx.doi.org/10.1016/j.lwt.2018.01.024
http://hdl.handle.net/11449/170620
identifier_str_mv LWT - Food Science and Technology, v. 91, p. 14-25.
0023-6438
10.1016/j.lwt.2018.01.024
2-s2.0-85041491603
2-s2.0-85041491603.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT - Food Science and Technology
1,339
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 14-25
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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