Quantificação e avaliação da bioacessibilidade in vitro de micro e macroelementos em frutas, hortaliças e cereais

Tognon, André Luiz

doi:10.11606/d.59.2012.tde-14052012-211233

Cited by 4 publications

(4 citation statements)

References 18 publications

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“…Thus, a plausible explanation for the observed behaviors in P, Ca, Fe, K and Cu is that these elements have a higher tendency to form coordination complexes with phytates, tannins, fibers and proteins present in these foods. However, the Zn mineral should not have this predisposition because it is more easily released into the intestinal lumen for absorption [39].…”

Section: Analysis Of the In Vitro Bioaccessibility Of Mineralsmentioning

confidence: 99%

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Barreto¹,

Gutierrez²,

Silva³

et al. 2016

AJPS

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Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants-approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.

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Section: Analysis Of the In Vitro Bioaccessibility Of Mineralsmentioning

confidence: 99%

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Barreto¹,

Gutierrez²,

Silva³

et al. 2016

AJPS

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“…It is divided into three phases: oral, gastric and intestinal. Each stage is composed of gastrointestinal juices made with mineral salts, compounds and organic enzymes similar to those found in our body (Tognon, 2012). Due to the large population growth, the rural population began to migrate to large urban centers and the increase in social inequality, such as hunger and nutritional deficiencies, has increased.…”

Section: Introductionmentioning

confidence: 99%

Efeito do tratamento térmico nos compostos nutricionais e anti-nutricionais de plantas alimentícias não convencionais (PANC)

Bezerra

Figueiredo²,

Mendonça³

et al. 2022

RSD

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As Plantas Alimentícias Não Convencionais (PANC) são uma estratégia de valorização da biodiversidade, fonte de alimentação e de recursos nutricionais. Para que haja um consumo feito de forma correta, estudos sobre as PANC são necessários. A bioacessibilidade tem sido utilizada para análises sobre o teor de minerais presentes em determinados alimentos, e se comprovado alto teor desses componentes nas PANC, elas podem surgir como uma alternativa para suprir as deficiências de minerais presentes em parte da população. O objetivo do estudo foi avaliar os teores e a bioacessibilidade de macro e micronutrientes de oito plantas alimentícias não convencionais utilizadas na gastronomia amazônica. As PANC utilizadas foram: capim-santo, espinafre amazônico, feijão-macuco, ora-pró-nóbis, taioba, capeba, cariru e capim alho. As análises nutricionais realizadas foram: Umidade; Cinzas; Lipídeos; Proteínas; Carboidratos; Fibras totais; Minerais; pH; Acidez titulável; Cor refletida; Ácido ascórbico e Bioacessibilidade. O capim santo apresentou valores nutricionais significativos nos teores de lipídios, carboidratos, fibras, sódio e vitamina C. Espinafre Amazônico in natura mostrou valores significativos para proteína e fibra. Já quando branqueado mostrou maiores valores para umidade e proteína. O feijão macuco se destacou nas cinzas, fibras e vitamina C. Ora-pró-nobis in natura apresentou maiores valores para proteínas, umidade, manganês, cálcio, potássio, magnésio e vitamina C. Quando branqueado apresentou resultados significativos para carboidrato, ferro e zinco. Na acidez titulável apenas duas amostras sofreram variações significativas no tratamento térmico, capim santo com amostra in natura e amostra branqueada e o espinafre amazônico, com amostra in natura e amostra branqueada. No pH foi determinado como amostra com menor caráter ácido o espinafre amazônico branqueado, nenhuma das amostras apresentou caráter ácido, sendo o de menor valor o feijão macuco branqueado. Nos resultados, as PANC demonstraram altos valores nutricionais principalmente em micronutrientes e são uma boa alternativa para inserção na dieta da população local por serem baratas e de fácil acesso.

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“…É encontrado em leite e derivados, em peixes como salmão, sardinhas, além de alguns tipos de hortaliças como brócolis e couve flor (Gropper, Smith, Groff, 2011). A deficiência de cálcio no organismo está relacionada principalmente a ocorrência de osteoporose (Cámara et al, 2005;Tognon, 2012), doença relacionada a perda de massa óssea que pode levar a fraturas no tecido ósseo. Evidências mais recentes apontam uma associação com o câncer colo retal, hipertensão e obesidade (WHO, 2009).…”

Section: Mineraisunclassified

“…Os minerais são essenciais para o bom funcionamento do organismo e desempenham importantes funções. A ingestão de Ca é essencial para a saúde humana, esse nutriente atua na construção e manutenção de ossos e dentes, bem como na transmissão nervosa, contração da musculatura e coagulação sanguínea; interfere na liberação dos neurotransmissores nas ligações sinápticas, participa como cofator de reações enzimáticas e contribui com a perda de peso (Etcheverry, Grusak, Fleige, 2012;Tognon, 2012). A falta de Ca na alimentação leva ao desenvolvimento de osteoporose, está associada ao câncer de cólon e mama e hipertensão (Cámara et al, 2005;Tognon, 2012).…”

Section: Introductionunclassified

Potencial de minerais em resíduo de frutas cítricas e estimativa da bioacessibilidade de cálcio, ferro e magnésio

Silva¹

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Most citrus fruits in Brazil is benefited in juice, generating waste used to extract other valuable by-products. The residue has low added value, being marketed as pellets to feed. Its use in food is an alternative, adding value and contributing nutrients necessary for health. This study aimed to verify the importance of mineral potential for human health residue of citrus fruits, its bioaccessibility and evaluate whether there are differences of these nutrients during the months of harvest. Optimization and validation of a method for the determination of calcium was carried out, iron, zinc and magnesium as an orange residue (pear and hamlin), lemon (taiti and sicilian) and mixtures (orange pear, hamlin and lime tahiti) spectroscopy of flame atomic absorption (FAAS). It was determined the chemical composition of the waste, there was heat treated in these samples and evaluated the bioaccessibility in raw and cooked samples. The optimization was conducted by the experimental design and condition the best mineralization was 6g sample and 8ml of HNO3. All conditions studied in method validation were met. The average levels of calcium, iron, magnesium and zinc were 6827,60μg/g, 116,37μg/g, 915,49μg/g and 7,37μg/g, respectively. Therefore, a portion 100g pomace gives 68.27%, 35.21%, 83.12% and 10% RDI of calcium, magnesium, iron and zinc, respectively, thus the citrus pulp can be considered source Ca, Fe, and Mg. The PCA performed showed that despite the differences in the mineral composition of samples of different vintages, there is a separation of oranges, lemons and mixtures as macronutrient composition. In assessing the chemical composition, the orange residue samples, and lemon mixture had an average 9,3g/100g of moisture, 5,51g/100g of protein, 2,92g/100g ash, 2.87g/100g of lipids, 55g/100g of fiber and total 23,25g/100g of carbohydrates. The phytate fractions were not detected. The iron soluble percentage ranged from 19.36 to 77.33% in the raw samples, and 52.80 to 68.42% in cooked samples. The dialysate iron ranged from 5.59 to 25.26% in raw samples and from 13.06 to 69.06% in baked samples. The soluble Ca was 33.34 to 40.16% in the raw samples and from 38.99 to 55.50% in cooked samples; Ca dialysate in the raw samples was 19.32 to 26.13%, while in cooked the percentage was 14.71 to 21.44%. The soluble Mg ranged from 85.38% in raw samples and boiled at 63.10 to 94.20%, as Mg dialysate ranged from 46.29 to 54.08% in raw samples and 34, 42 to 62.51% in cooked. Cooking increased the Fe solubility in lemon and Fe dialysate in the mix and lemon; increased solubility of Ca but decreased the fraction of Ca dialyzed. In Mg was observed increase in the soluble fraction and dialyzed during cooking, except for the baked orange sample had a decrease in the dialyzed fraction. The evaluation of the physico-chemical characteristics of citrus residue and bioaccessibility of minerals indicating the potential to be used as food or be incorporated into other products, contributing nutrients to the diet and adding value to this b...

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Quantificação e avaliação da bioacessibilidade in vitro de micro e macroelementos em frutas, hortaliças e cereais

Cited by 4 publications

References 18 publications

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Efeito do tratamento térmico nos compostos nutricionais e anti-nutricionais de plantas alimentícias não convencionais (PANC)

Potencial de minerais em resíduo de frutas cítricas e estimativa da bioacessibilidade de cálcio, ferro e magnésio

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Quantificação e avaliação da bioacessibilidade in vitro de micro e macroelementos em frutas, hortaliças e cereais

Cited by 4 publications

References 18 publications

Characterization and Bioaccessibility of Minerals in Seeds of &lt;i&gt;Salvia hispanica&lt;/i&gt; L.

Characterization and Bioaccessibility of Minerals in Seeds of &lt;i&gt;Salvia hispanica&lt;/i&gt; L.

Efeito do tratamento térmico nos compostos nutricionais e anti-nutricionais de plantas alimentícias não convencionais (PANC)

Potencial de minerais em resíduo de frutas cítricas e estimativa da bioacessibilidade de cálcio, ferro e magnésio

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Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.