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

Food Research International
Joyce Grazielle Siqueira SilvaJuliana Azevedo Lima Pallone

Abstract

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 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ...Continue Reading

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Citations

Sep 18, 2020·Plant Foods for Human Nutrition·Carlos Alberto ManasseroFrancisco Speroni
Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Talita A ComunianAndré Brodkorb
Apr 6, 2021·Frontiers in Microbiology·Elena BartkieneGrazina Juodeikiene

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