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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Study of the factors influencing the bioaccessibility of 10 elements from chocolate drink powder

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Author(s):
Peixoto, Rafaella R. A. [1] ; Devesa, Vicenta [2] ; Velez, Dinoraz [2] ; Luisa Cervera, M. [3] ; Cadore, Solange [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Inst Chem, CP 6154, BR-13083970 Campinas, SP - Brazil
[2] CSIC, Inst Agroquim & Tecnol Alimentos, Ave Agustin Escardino 7, Valencia 46980 - Spain
[3] Univ Valencia, Dept Analyt Chem, Dr Moliner 50, E-46100 Burjassot, Valencia - Spain
Total Affiliations: 3
Document type: Journal article
Source: Journal of Food Composition and Analysis; v. 48, p. 41-47, MAY 2016.
Web of Science Citations: 15
Abstract

A risk/benefit assessment of chocolate drink powder has been conducted by evaluating the total contents and the bioaccessibilities of Al, Ba, Cd, Cr, Cu, Fe, Mg, Mn, P and Zn. The bioaccessibility was studied considering the type of sample (traditional, light, diet and organic) and the different factors that may affect it, including physical-chemical parameters of the human digestive process (gastric pH, concentration of bile salts and presence of lipase) and the presence of dietary components (phytate, pectin, cellulose and tannin). The bioaccessibility varied greatly according to the sample type, being greater in the diet and organic samples, and on the element being considered (5-12% for Al, 74-120% for Ba, 3-11% for Cd, 5-19% for Cr, 22-74% for Cu, 1-30% for Fe, 47-98% for Mg, 19-59% for Mn, 19-115% for P and 15-31% for Zn). Bile salts concentrations and the presence of dietary components also modify the bioaccessibilities of some of these elements. In addition, consideration of the bioaccessible fractions instead of the total contents in the product reduces significantly the contribution of chocolate drink consumption to the Recommended Daily Intake of essential elements, but has also a positive effect, reducing the contributions to tolerable intakes of Al and Cd. (C) 2016 Elsevier Inc. All rights reserved. (AU)

FAPESP's process: 11/21023-3 - Determination of inorganic composition and metallic species bioavailable fraction in cocoa-based food
Grantee:Rafaella Regina Alves Peixoto
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 13/21962-5 - Study of the bioavailability of metallic elements from cocoa products
Grantee:Rafaella Regina Alves Peixoto
Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)