Nutritional composition and minerals bioaccessibility of commercial fruit flours

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Galvao, F (Author) Other; Pinto, E (Author) Other; Martins, ZE (Author) Other; Agostinho Almeida (Author) FFUP; Ferreira, Isabel (Author) FFUP; de Lima, VA (Author) Other; Felsner, ML (Author) Other

Journal

Title: Journal of Food Measurement and Characterization

ISSN: 2193-4126

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 0 Citations

Scopus

Other information

Authenticus ID: 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).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8