Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits (Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion.
An in vitro method involving simulated gastrointestinal digestion was used to assess the bioaccessibility of fifteen minerals, twenty-two phenolic compounds and the antioxidant capacity in juçara fruit during seven ripening stages. For minerals and phenolics, respectively, initial contents were up to 1325.9 and 22.9mg100g-1, whereas after in vitro digestion, the maximum values were 556.7 and 14.43mg100g-1(dry matter). Antioxidant capacity, determined by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), after in vitro digestion decreased 51-78% when compared to the crude extract. Bioaccessible fractions of quercetin, protocatechuic and p-coumaric acids presented positive and significant correlation with results of DPPH and FRAP. Furthermore, our study demonstrated that the ripening stages of juçara fruit influenced the bioaccessibility of compounds and antioxidant capacity, which presented higher levels in purple fruits collected 42-69days after the appearance of the red berries on bunches.
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis 88034-001, Brazil. Electronic address: schulzmay@gmail.com.
Mayara
M
Schulz
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis 88034-001, Brazil.
Fabíola Carina
FC
Biluca
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis 88034-001, Brazil.
Luciano Valdemiro
LV
Gonzaga
Department of Food Technology, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
Graciele da Silva Campelo
GD
Borges
Department of Chemistry, Federal University of Santa Catarina, Florianopolis 88040-900, Brazil.
Luciano
L
Vitali
Department of Chemistry, Federal University of Santa Catarina, Florianopolis 88040-900, Brazil.
Gustavo Amadeu
GA
Micke
Department of Chemistry, Federal University of Santa Catarina, Florianopolis 88040-900, Brazil; Department of Analytical Chemistry, Rio de Janeiro State University, Rio de Janeiro 20550-900, Brazil.
Jefferson Santos
JS
de Gois
Department of Chemistry, Federal University of Santa Catarina, Florianopolis 88040-900, Brazil.
Tarcisio Silva
TS
de Almeida
Department of Chemistry, Federal University of Santa Catarina, Florianopolis 88040-900, Brazil.
Daniel Lazaro Gallindo
DL
Borges
Department of Rural Engineering, Federal University of Santa Catarina, Florianopolis 88034-001, Brazil.
Paul Richard Momsen
PR
Miller
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis 88034-001, Brazil.
Ana Carolina Oliveira
AC
Costa
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis 88034-001, Brazil. Electronic address: roseane.fett@gmail.com.
Roseane
R
Fett
D000975:Antioxidants / Q000032:analysis; D004063:Digestion; D065748:Euterpe / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*
D000975:Antioxidants
Berry; Bioavailability; Metal; Mineral; Phenolic; Ripening