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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages

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Siqueira Silva, Joyce Grazielle [1] ; Rebellato, Ana Paula [1] ; dos Santos Carames, Elem Tamirys [1] ; Greiner, Ralf [2] ; Lima Pallone, Juliana Azevedo [1]
Total Authors: 5
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Fed Res Inst Nutr & Food, Max Rubner Inst, Dept Food Technol & Bioproc Engn, Karlsruhe - Germany
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 130, APR 2020.
Web of Science Citations: 0

Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 mu mol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IPS and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages. (AU)

FAPESP's process: 18/09759-3 - Higher value-added foods: in vitro digestion simulation for minerals bioacessibility estimation and detection of adulterations by infrared spectroscopy and chemiometry
Grantee:Juliana Azevedo Lima Pallone
Support Opportunities: Regular Research Grants