In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion

被引：58

作者：

Silva de Lima, Ana Cristina ^{[1
]}

Soares, Denise Josino ^{[1
]}

Ribeiro da Silva, Larissa Morais ^{[1
]}

de Figueiredo, Raimundo Wilane ^{[1
]}

Machado de Sousa, Paulo Henrique ^{[2
]}

Menezes, Eveline de Abreu ^{[3
]}

机构：

[1] Univ Fed Ceara, Dept Tecnol Alimentos, BR-60356000 Fortaleza, Ceara, Brazil

[2] Univ Fed Ceara, Inst Cultura & Arte, BR-60356000 Fortaleza, Ceara, Brazil

[3] Univ Estadual Paiuf, BR-64260000 Piripiri, Piaui, Brazil

来源：

FOOD CHEMISTRY | 2014年 / 161卷

关键词：

ICP OES; Minerals; Bioactive compounds; Antioxidant activity; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; ESSENTIAL ELEMENTS; CAPACITY; FRUIT; STABILITY; RESIDUES; ACEROLA;

D O I：

10.1016/j.foodchem.2014.03.123

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Considering the lack of research studies about nutrients' bioaccessibility in cashew apple, in this study the whole cashew apple juice and the cashew apple fibre were submitted to simulated in vitro gastrointestinal digestion. The samples were analysed before and after digestion and had their copper, iron, zinc, ascorbic acid, total extractable phenols and total antioxidant activity assessed. As a result, for the whole cashew apple juice, the content of copper and iron minerals bioaccessible fraction were 15% and 11.5% and for zinc this level was 3.7%. Regarding the cashew apple fibre, the bioaccessible fraction for these minerals was lower than 5%. The ascorbic acid, total extractable polyphenols and total antioxidant activity bioaccessible fraction for whole cashew apple juice showed bioaccessibility percentages of 26.2%, 39% and 27%, respectively, while for the cashew apple fibre, low bioaccessibles levels were found. The bioacessible percentage of zinc, ascorbic acid and total extractable polyphenols were higher in cashew apple juice than cashew apple fibre. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：142 / 147

页数：6

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