Details

Autor(en) / Beteiligte

• de Lima, Ana Cristina Silva
• Soares, Denise Josino
• da Silva, Larissa Morais Ribeiro
• de Figueiredo, Raimundo Wilane
• de Sousa, Paulo Henrique Machado
• de Abreu Menezes, Eveline

Titel

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

Ist Teil von

• Food chemistry, 2014-10, Vol.161, p.142-147

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2014

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• •The absorption of nutrients depends on the composition of a food.•The bioaccessibility of compounds in cashew apple juice is higher than in the fibre.•Cashew apple is a natural source of minerals with high bioaccessiblity. 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.