Galvão, Fernanda Pinto, EdgarMartins, Zita E. Almeida, Agostinho A. Ferreira, Isabel M. P. L. V. O. Lima, Vanderlei Aparecido de Felsner, Maria Lurdes 2023-03-172023-03-172023-01-12Galvão, 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-x2193-4126http://hdl.handle.net/10400.22/22534Commercial 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).engFruit foursFunctional foodsProximate compositionPhenolic contentMineral contentNutritional valueBioaccessibilityjournal article10.1007/s11694-022-01747-x2193-4134