Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits (Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

Schulz, Mayara; Biluca, Fabíola Carina; Gonzaga, Luciano Valdemiro; Borges, Gina; Vitali, Luciano; Micke, Gustavo Amadeu; Gois, Jefferson Santos de; Almeida, Tarcísio S.; Borges, Daniel L. G.; Miller, Paul R.; Costa, Ana Carolina Oliveira; Fett, Roseane

doi:10.1016/j.foodchem.2017.02.038

Cited by 82 publications

(54 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Gallic acid was not detected in the gastric and intestinal digests of both samples. This behavior was also observed by Schulz et al (2017), when evaluating the bioaccessibility of the phenolic compounds present in the juçara fruits at several maturity stages.…”

Section: In Vitro Gastrointestinal Digestionsupporting

confidence: 62%

See 1 more Smart Citation

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

et al. 2019

View full text Add to dashboard Cite

In the present work, the bioaccessibility of the main phenolic compounds of a juçara, banana and strawberry homogenized smoothie (control), subjected to pasteurization and sonication, was evaluated. The smoothie was also evaluated in terms of its main chemical and physical characteristics. Pasteurized smoothie showed higher apparent viscosity, as well as higher initial shear stress when compared to the control and sonicated samples. The increase in the apparent viscosity of the pasteurized smoothie was associated with the smaller particle size of this sample (68 lm). These characteristics conferred to the pasteurized smoothie higher physical stability than the control and sonicated smoothies. Phenolic compounds bioaccessibility was higher in the pasteurized and sonicated smoothies than in the control sample, which confirmed the positive effect of the treatments for the preservation of these compounds after gastrointestinal digestion. Compared to the sonication process, the pasteurization provided higher total phenolic compounds bioaccessibility (47%), as well as of ferulic (16%) and ellagic (80%) acids. Antioxidant capacity was higher in gastric digest for all the samples evaluated by ABTS assay. These results confirm the importance of processing on the physical stability and phenolic compounds bioaccessibility of the juçara-based smoothie, standing out the thermally treated product.

show abstract

Section: In Vitro Gastrointestinal Digestionsupporting

confidence: 62%

“…However, juçara pulp has, in general, low sensory acceptance when consumed pure, mainly due to its low soluble solids content. Taking into account that anthocyanins act as a natural antioxidant and colorant, the use of juçara pulp as a functional ingredient in new formulations has been encouraged (Schulz et al 2017;Ribeiro et al 2018b).…”

Section: Introductionmentioning

confidence: 99%

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

et al. 2019

View full text Add to dashboard Cite

show abstract

“…With the exception of the amount showed by Da Silva et al [20], which exceeds the RDA values (men: 8 mg/d; women: 18 mg/d) [21], in 100 g, the others studies have demonstrated to reach almost half of these daily recommendations. Despite the amount of iron found in fruits, their bioaccessible fractions evaluated in vitro seem to be low according to Schulz et al [22], from 0 to 29.5 % with rates increasing according to the advancement of ripening.…”

Section: Acnmentioning

confidence: 94%

An Update on the Biological Activities of Euterpe edulis (Juçara)

et al. 2018

View full text Add to dashboard Cite

The palm tree , known as juçara, produces spherical and purple fruits, similar to those of the and palm trees, from which the common name açaí originates. Juçara fruit has been gaining prominence in the scientific world for its interesting nutritional composition, which is rich in antioxidants, and for its sustainable production model. Recently, relevant biological activities have been associated with the juçara fruit, and its use in alimentation has become an important nutritional, environmental, and economic alternative. The aim of this review is to compile recent scientific data about the phytochemical characterization and biological activities of A review of the literature was conducted in two electronic databases, Medline and Science Direct. The eligibility criteria were as follows: phytochemicals characterize of the fruits and evaluate biological effects or with pulp, extract, juice, or product of juçara fruits. Investigations were excluded if they used other parts of the plant (seeds), did not assess biological activities, or have tested methodologies for compound extraction. From the identified reports, 25 articles were eligible for this study. The promotion of health benefits related to juçara fruits seems to have improved antioxidant activity benefits to lipid and glycemic profiles, and modulation of inflammatory status in experimental studies in animals.

show abstract

“…Nevertheless, it is essential to know how digestion affects the bioactive compounds and their stability and consequently their bioaccessibility . Bioaccessibility is defined as the quantity of compounds that are released from the food matrix and presented to the intestinal brush border for transport into the cell . In vitro digestion is often used to simulate gastrointestinal conditions due to the safety and ethical restrictions of in vivo models …”

Section: Introductionmentioning

confidence: 99%

“…27 Bioaccessibility is defined as the quantity of compounds that are released from the food matrix and presented to the intestinal brush border for transport into the cell. 28,29 In vitro digestion is often used to simulate gastrointestinal conditions due to the safety and ethical restrictions of in vivo models. 30,31 As previously reported by Iglesias et al, 32 the postharvest calcium treatment and application of L. rhamnosus GG had no effect on either the respiration rate, soluble solids content, titratable acidity or the ethanol and acetaldehyde concentration of fresh-cut pears.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

et al. 2018

View full text Add to dashboard Cite

show abstract

Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits (Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

Cited by 82 publications

References 33 publications

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

An Update on the Biological Activities of Euterpe edulis (Juçara)

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

Contact Info

Product

Resources

About