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Nutritional composition and minerals bioaccessibility of commercial fruit fours

2023-01-12Journal article Restricted access
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dc.contributor.authorGalvão, Fernanda 
dc.contributor.authorPinto, Edgar
dc.contributor.authorMartins, Zita E. 
dc.contributor.authorAlmeida, Agostinho A. 
dc.contributor.authorFerreira, Isabel M. P. L. V. O. 
dc.contributor.authorLima, Vanderlei Aparecido de 
dc.contributor.authorFelsner, Maria Lurdes 
dc.date.accessioned2023-03-17T17:04:51Z
dc.date.available2023-03-17T17:04:51Z
dc.date.issued2023-01-12
dc.description.abstractCommercial fruit fours 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 infuence of their chemical composition on minerals bioaccessibility. The 20 samples analysed presented high variability concerning the content of dietary fbre (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 fours provides a great contribu tion 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 fbre content (r=− 0.77) and lipids (r=−0.46).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGalvão, F., Pinto, E., Martins, Z.E. et al. Nutritional composition and minerals bioaccessibility of commercial fruit flours. Food Measure (2023). https://doi.org/10.1007/s11694-022-01747-xpt_PT
dc.identifier.doi10.1007/s11694-022-01747-xpt_PT
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10400.22/22534
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s11694-022-01747-xpt_PT
dc.subjectFruit fourspt_PT
dc.subjectFunctional foodspt_PT
dc.subjectProximate compositionpt_PT
dc.subjectPhenolic contentpt_PT
dc.subjectMineral contentpt_PT
dc.subjectNutritional valuept_PT
dc.subjectBioaccessibilitypt_PT
dc.titleNutritional composition and minerals bioaccessibility of commercial fruit fourspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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