| Full text | |
| Author(s): |
Total Authors: 2
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| Affiliation: | [1] State Univ Londrina UEL, Dept Chem, Rodovia Celso Garcia Cid, PR 445, Km 380, BR-86050482 Londrina, Parana - Brazil
[2] State Univ Campinas UNICAMP, Inst Chem, Dept Chem, Natl Inst Sci & Technol Bioanal INCTBio, Campinas - Brazil
Total Affiliations: 2
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| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 150, OCT 2021. |
| Web of Science Citations: | 2 |
| Abstract | |
In the present paper, the in vitro bioaccessibility of macrominerals e oligoelements in oat flour (OF) and passion fruit peel flour (PFPF) was investigated. Phytic acid content and proximate composition were also evaluated, and Spearman correlation analysis was carried out to evaluate the relationship between obtained data. The total elements concentrations (mg 100 g-1) for both flours ranged from 3.37-6.09 (Mn), 1.42-3.49 (Zn) and 0.17-0.52 (Cu), with a slightly higher concentration for OF. With regard to Fe, Ca, and Mg ranged from 3.75-24.81, 22.8-109, 58.7-131 (mg 100 g-1), respectively, with the highest concentrations for PFPF. The highest bioaccessible fraction (BF) ( 80%) was observed for Mn and Mg for both flours, followed by Zn and Cu (>60%). Ca and Fe presented the lowest BF (< 35%), which is ascribed to great interaction of these elements with food matrix components. Based on the in vitro bioaccessibility studies and taking into account the recommended daily intake established by Brazilian Health Regulatory Agency, OF could be classified as ``source{''} of Mg and with ``high content{''} of Mn, Zn and Cu. PFPF could be classified as a functional food as ``source{''} of Zn and Cu and, with ``high content{''} of Mg, Mn and Fe. (AU) | |
| FAPESP's process: | 14/50867-3 - INCT 2014: National Institute of Science and Technology in Bioanalysis |
| Grantee: | Marco Aurelio Zezzi Arruda |
| Support Opportunities: | Research Projects - Thematic Grants |