Nutritional composition and minerals bioaccessibility of commercial fruit flours

• Tipo: Artigo em Revista Científica Internacional
• Data: 2023

Autores

Galvão, F (Autor) Outra; Pinto, E (Autor) Outra; Martins, ZE (Autor) Outra; Agostinho Almeida (Autor) FFUP; Ferreira, IMPLVO (Autor) Outra; de Lima, VA (Autor) Outra; Felsner, ML (Autor) Outra

Revista

Título: Journal of Food Measurement and Characterization

ISSN: 2193-4126

Editora: Springer Nature

Indexação

Scopus

Outras Informações

ID Authenticus: P-00X-RMS

DOI: 10.1007/s11694-022-01747-x

Abstract (EN): Commercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their chemical composition on minerals bioaccessibility. The 20 samples analysed presented high variability concerning the content of dietary fibre (7.5 to 69.7 g/100 g), carbohydrates (4.1 to 74.9 g/100 g), protein (2.9 to 12.9 g/100 g), ash (1.0 to 7.0 g/100 g), lipids (1.0 to 8.1 g/100 g) and total phenolic content (2.9 to 41.0 mg GAE/g. The mineral content of fruit flours provides a great contribution to the daily mineral requirements (especially Mg, Fe, Mn and Cu) with a daily intake of 30 g and very low contribution to the daily requirements of Na (0¿3%). Low bioaccessibility was observed for Ca (18.0%) and Fe (28.9%), while Mg was the most bioaccessible mineral (81.5%). Though, the bioaccessible fraction of Mg showed negative correlation with total dietary fibre content (r = ¿ 0.77) and lipids (r = ¿ 0.46). © 2023, The Author(s).

Idioma: Inglês

Tipo (Avaliação Docente): Científica