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

Abstract

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.

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

“…The TP content of AJ was increased by 47.23%, which is the highest value among these five juices, followed by OJ (15.09%) and PJ (13.78%). Apple contains an abundance of fibres (de Lima et al, 2014) which hinders the release of phenolic compounds from the fruit pulp, and after pepsin hydrolysation during the gastric digestion, most of the bound phenolic compounds became free and were detected by Folin-Ciocalteu method. This result is in accordance with previous research (Rodriguez-Roque et al, 2013;Huang et al, 2014;Celep et al, 2015) showing that a number of polyphenols increased after the gastric phase of in vitro digestion, and the increase could be a synergistic effect between the original phenolic compounds released from the fruit and some new polyphenol generated by acidic conditions or oxidation.…”

“…Fruit juice is a popular way to consume fruit worldwide, and changes during storage to phenolics and other bioactive compounds have been studied (Dawes & Keene, 1999;de Lima et al, 2014;Lopes et al, 2016). An increased number of studies have focused on the stability and antioxidant behaviour of polyphenols in fruit juice using in vitro-simulated digestion methods.…”

Mejoramiento Del Rendimiento Y Calidad De Fruto Y Pseudofruto De Marañon Con Un Ciclo De Fertilización Orgánica

“…Por el contrario, desde la perspectiva sensorial pueden resultar poco deseables en frutos dulces, pues imparten astringencia y amargor en los alimentos. Aun cuando en este estudio se encontró un valor de 394.37 mg EAG 100 mL -1 para el tratamiento BIOF, superior respecto a la cantidad de polifenoles de los otros dos tratamientos, este valor está dentro del rango reportado para otras variedades en diversas regiones del mundo, donde se reportan valores de 338.6 mg EAG 100 mL -1 (DE LIMA et al, 2014 a-b Valores con letras diferentes en la misma fila denotan diferencia estadística significativa (P < 0.05).…”

“…Al jugo obtenido a partir del pseudofruto, se midió la acidez titulable (método 935.05 AOAC, 2010); contenido de sólidos solubles totales (SST) empleando refractómetro digital; azúcares reductores por el método DNS (AOAC, 2010); así como el contenido de polifenoles y la actividad antioxidante por el método de la decoloración del radical ácido 2,2'-azino-bis (3-etilbenzotiazolina-6-sulfónico) ABTS, ambos siguiendo los procedimientos descritos por De Lima et al (2014).…”

Evaluation of in vitro Bioaccessibility of Copper, Iron and Manganese in Amazonian Fruits

“…This bioaccessible potential fraction contributes the amount of Cu that the human body needs in order to perform various functions. 19,22,23 In humans, the amount of iron absorbed is 25% in the form of heme iron and 10% for non-heme iron. According to FairweatherTait (1992) and Mahan and Escott-Stump (2005), absorption of combined heme and non-heme iron varies between 5 and 15%.…”