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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | BELINATI, G. di G. | |
| dc.contributor.author | CARVALHO, H. M. P. de | |
| dc.contributor.author | ALMEIDA, E. L. de | |
| dc.contributor.author | NOGUEIRA, A. R. de A. | |
| dc.contributor.author | VIRGILIO, A. | |
| dc.date.accessioned | 2025-11-27T19:48:54Z | - |
| dc.date.available | 2025-11-27T19:48:54Z | - |
| dc.date.created | 2025-11-27 | |
| dc.date.issued | 2025 | |
| dc.identifier.citation | Food Chemistry Advances, v. 7, 101016, 2025. | |
| dc.identifier.issn | 2772-753X | |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1182002 | - |
| dc.description | Abstract: The total concentrations and the bioaccessible fractions of macro, micro, and potentially toxic trace elements in fruit functional flours were evaluated using inductively coupled plasma techniques (ICP OES and ICP-MS). Fruit flours from açaí, apple, blackberry, coconut, green banana, strawberry, orange, passion fruit and grape were submitted to microwave-assisted and in vitro digestion methods, and As, Ba, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Mo, Ni, P, Pb, S, Se, V and Zn were determined. Samples were also analyzed to determine physicochemical parameters. Granulometries and moisture were generally smaller than 500 µm and 15%, respectively. pH was in the 3.2–6.2 range, and titratable acidities were usually lower than 3%. High protein (133–174 g kg-1) and fat (105–192 g kg-1) contents were found for grape and coconut flours, while ashes up to 7.5% were observed for passion fruit flour. Total concentrations determined by ICP OES (mg kg-1) were in the 312 – 5199 (Ca), 167 – 2774 (Mg), 1512 – 26868 (K), 262 – 4912 (P), 121 – 1705 (S), 7.9 – 134 (Fe), 4.4 – 100.5 (Mn) and 4 – 42 (Zn). For ICP-MS concentrations were lower than the LOQ for As, Cd, Se and V, and situated between 0.39–1.41 (Cr); 0.73–96.04 (Cu); 0.35–3.09 (Ni); 0.34–0.68 (Mo); 0.41–47.82 (Ba); and 0.18– 0.36 (Pb) mg kg-1. Accuracies were checked by analyzing a certified reference material and spiked samples from in vitro digestates, with good recoveries and adequate precision often obtained. Bioaccessible fractions were between 14.5–93.6 % (Ca), 9.7–94.5% (Mg), 7.9–83.2% (Mn), and 6.3–138% (Zn), 9.1–115% (Cr), 15.9–62% (Cu), 2.66–66% (Mo), 0.5–4.47% (Ni) and 7–77.3% (Ba). K, P, and S were not determined due to high blank values, and As, Cd, Pb, Se, and V were lower than the LOQ. | |
| dc.language.iso | eng | |
| dc.rights | openAccess | |
| dc.subject | Functional flour | |
| dc.subject | Inductively coupled plasma | |
| dc.subject | Elemental analysis | |
| dc.title | Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional flours. | |
| dc.type | Artigo de periódico | |
| dc.subject.thesagro | Farinha | |
| dc.subject.thesagro | Fruta | |
| dc.subject.thesagro | Propriedade Físico-Química | |
| dc.subject.nalthesaurus | In vitro digestion | |
| riaa.ainfo.id | 1182002 | |
| riaa.ainfo.lastupdate | 2025-11-27 | |
| dc.identifier.doi | https://doi.org/10.1016/j.focha.2025.101016 | |
| dc.contributor.institution | GABRIEL DI GIOVANI BELINATI, UNIVERSIDADE DE SÃO PAULO; HELOISA MARIANO PEDROSO DE CARVALHO, UNIVERSIDADE DE SÃO PAULO; EDUARDO LEITE DE ALMEIDA, UNIVERSIDADE DE SÃO PAULO; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; ALEX VIRGILIO, UNIVERSIDADE DE SÃO PAULO. | |
| Aparece en las colecciones: | Artigo em periódico indexado (CPPSE)  | |
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