<i>In vitro</i> bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Leal, Amanda Rodrigues; Oliveira, Luciana de Siqueira; Costa, Juliana Nascimento da; Alves, Carlos Artur Nascimento; Mata, Paulina; Sousa, Paulo Henrique Machado de

doi:10.5935/1806-6690.20220005

Amanda Rodrigues Leal

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Centro de Ciências Agrárias (CCA), Universidade Federal do Ceará (UFC), Campus do Pici, Fortaleza-CE, Brasil, amanda.lleal@hotmail.com, luciana.soy@gmail.com, julianacosta31@gmail.com, carturnalves@gmail.com

https://orcid.org/0000-0003-1737-3017

Luciana de Siqueira Oliveira

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Centro de Ciências Agrárias (CCA), Universidade Federal do Ceará (UFC), Campus do Pici, Fortaleza-CE, Brasil, amanda.lleal@hotmail.com, luciana.soy@gmail.com, julianacosta31@gmail.com, carturnalves@gmail.com

https://orcid.org/0000-0003-3047-9211

Juliana Nascimento da Costa

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Centro de Ciências Agrárias (CCA), Universidade Federal do Ceará (UFC), Campus do Pici, Fortaleza-CE, Brasil, amanda.lleal@hotmail.com, luciana.soy@gmail.com, julianacosta31@gmail.com, carturnalves@gmail.com

https://orcid.org/0000-0002-3250-8592

Carlos Artur Nascimento Alves

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Centro de Ciências Agrárias (CCA), Universidade Federal do Ceará (UFC), Campus do Pici, Fortaleza-CE, Brasil, amanda.lleal@hotmail.com, luciana.soy@gmail.com, julianacosta31@gmail.com, carturnalves@gmail.com

https://orcid.org/0000-0002-2357-853X

Paulina Mata

Departamento de química, Universidade Nova de Lisboa, Quinta da Torre, Caparica, Portugal, mpm@fct.unl.pt

https://orcid.org/0000-0002-3271-7693

Paulo Henrique Machado de Sousa ^**Author for correspondence

Programa de Pós-graduação em Gastronomia, Instituto de Cultura e Arte (ICA), Universidade Federal do Ceará (UFC), Campus do Pici, Fortaleza-CE, Brasil, phmachado@ufc.br

https://orcid.org/0000-0001-7005-6227

Editor-in-Article: Prof. Alek Sandro Dutra - alekdutra@ufc.br

*Author for correspondence

1
Parte da Dissertação da primeira autora, apresentada ao Curso de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará (UFC)

Sample	Ascorbic acid (mg/100 g)		Bioaccessibility (%)
Sample	Native	Bioaccessible	Bioaccessibility (%)
	Mango with caja
Mixed pulp	19.62 ± 0.01 A	13.06 ± 3.22 B	66.61 ± 16.46
Agar	22.42 ± 0.02* aA	13.08 ± 3.24 aB	58.35 ± 14.54 a
LA100/HA0	19.61 ± 0.01 bA	13.07 ± 3.26 aB	66.64 ± 16.58 a
LA75/HA25	22.42 ± 0.02* aA	14.93 ± 3.21 aB	66.58 ± 14.33 a
LA50/HA50	19.62 ± 0.02 bA	13.96 ± 3.87 aB	71.18 ± 19.85 a
	Mango with cashew apple
Mixed pulp	92.51 ± 0.05 A	35.60 ± 1.55 B	38.49 ± 1.66
Agar	105.80 ± 1.81* aA	37.37 ± 0.02 aB	35.33 ± 0.59 a
LA100/HA0	100.76 ± 1.83* bA	39.18 ± 3.11 aB	38.88 ± 2.79 a
LA75/HA25	104.82 ± 0.06* abA	37.36 ± 0.04 aB	35.64 ± 0.05 a
LA50/HA50	105.79 ± 1.85* aA	32.06 ± 0.03 aB	30.31 ± 0.56* a
	Mango with acerola
Mixed pulp	536.74 ± 0.59 A	101.74 ± 0.23 B	18.96 ± 0.03
Agar	533.20 ± 8.94 bA	88.45 ± 4.67* aB	16.58 ± 0.70* a
LA100/HA0	569.71 ± 9.29* aA	86.00 ± 0.21* aB	15.10 ± 0.24* a
LA75/HA25	539.85 ± 1.57 bA	91.43 ± 4.45* aB	16.94 ± 0.85* a
LA50/HA50	538.92 ± 2.57 bA	86.10 ± 0.17* aB	15.93 ± 0.01* a

Sample	Ascorbic acid (mg/100 g sample)		Bioaccessibility (%)
Sample	Native	Bioaccessible	Bioaccessibility (%)
	Mango with cashew apple
Mixed pulp	97.97 ± 3.27 A	11.48 ± 0.99 B	11.70 ± 0.62
Agar	104.01 ± 9.17 aA	12.81 ± 2.12 aB	12.38 ± 2.41 a
LA100/HA0	100.09 ± 5.54 aA	10.89 ± 1.64 aB	10.93 ± 1.99 a
LA75/HA25	102.99 ± 11.12 aA	10.84 ± 0.13 aB	10.60 ± 1.04 a
LA50/HA50	104.80 ± 11.27 aA	8.36 ± 1.85 aB	8.03 ± 1.84 a
	Mango with acerola
Mixed pulp	447.55 ± 22.60 A	105.13 ± 11.30 B	23.56 ± 3.08
Agar	452.06 ± 47.67 aA	83.31 ± 5.54 aB	18.59 ± 2.62 a
LA100/HA0	480.18 ± 39.02 aA	84.05 ± 9.57 aB	17.69 ± 3.49 a
LA75/HA25	421.83 ± 45.00 aA	82.14 ± 1.35 aB	19.65 ± 2.64 a
LA50/HA50	443.01 ± 15.47 aA	85.84 ± 18.11 aB	19.48 ± 4.69 a

Sample	TEP (mg gallic acid/100 g sample)		Bioaccessibility (%)
Sample	Native	Bioaccessible	Bioaccessibility (%)
	Mango with caja
Mixed pulp	259.06 ± 17.97 A	63.36 ± 2.66 B	24.58 ± 2.65
Agar	196.43 ± 14.60* aA	57.54 ± 3.56 aB	29.45 ± 3.58 a
LA100/HA0	189.62 ± 10.24* aA	52.72 ± 3.43* aB	27.89 ± 2.91 a
LA75/HA25	191.95 ± 13.98* aA	54.65 ± 4.53* aB	28.46 ± 0.74 a
LA50/HA50	186.35 ± 19.34* aA	55.26 ± 4.04 aB	27.98 ± 5.59 a
	Mango with cashew apple
Mixed pulp	258.08 ± 6.62 A	89.57 ± 1.88 B	34.72 ± 1.27
Agar	223.51 ± 16.55* aA	82.80 ± 8.59 aB	36.99 ± 1.11 a
LA100/HA0	202.23 ± 10.71* aA	80.93 ± 11.35 aB	40.13 ± 6.36 a
LA75/HA25	192.75 ± 23.46* aA	88.65 ± 5.65 aB	46.35 ± 4.96* a
LA50/HA50	198.47 ± 5.07* aA	75.44 ± 2.07 aB	38.01 ± 0.37 a
	Mango with acerola
Mixed pulp	745.72 ± 19.63 A	445.95 ± 15.62 B	59.79 ± 0.53
Agar	694.20 ± 55.23 aA	431.15 ± 62.20 aB	62.72 ± 12.75 a
LA100/HA0	709.58 ± 35.22 aA	452.84 ± 2.23 aB	63.92 ± 3.18 a
LA75/HA25	645.64 ± 48.96 aA	469.41 ± 20.91 aB	75.50 ± 2.60 a
LA50/HA50	704.78 ± 63.57 aA	471.18 ± 44.70 aB	67.15 ± 8.00 a

Sample	Antioxidant activity (µM Trolox/g sample)		Bioaccessibility (%)
Sample	Native	Bioacessible	Bioaccessibility (%)
Mango with caja
Mixed pulp	7.42 ± 0.02 A	2.61 ± 0.35 B	35.21 ± 4.71
Agar	7.40 ± 0.34 aA	1.81 ± 0.37* aB	24.59 ± 6.04 a
LA100/HA0	6.56 ± 0.41 aA	1.46 ± 0.29* aB	22.19 ± 3.12* a
LA75/HA25	6.60 ±0.72 aA	1.39 ± 0.29* aB	21.10 ± 3.67* a
LA50/HA50	6.66 ± 1.10 aA	1.82 ± 0.16 aB	25.13 ± 3.73 a
	Mango with cashew apple
Mixed pulp	9.07 ± 0.27 A	3.34 ± 0.48 B	36.93 ± 6.48
Agar	7.43 ± 0.19* abA	2.85 ± 0.46 aB	38.29 ± 5.85 bc
LA100/HA0	8.31 ± 0.87 aA	3.02 ± 0.46 aB	36.57 ± 5.59 c
LA75/HA25	6.85± 0.02* bA	3.43 ± 0.06 aB	50.08 ± 0.73* a
LA50/HA50	7.03 ± 0.35* bA	3.36 ± 0.11 aB	47.88 ± 2.27 ab
Mango with acerola
Mixed pulp	24.80 ± 1.54 A	12.09 ± 0.99 B	48.74 ± 2.50
Agar	23.13 ± 0.76 aA	9.26 ± 2.06 aB	40.01 ± 8.43 a
LA100/HA0	24.12 ± 0.87 aA	10.57 ±0.15 aB	43.89 ± 1.86 a
LA75/HA25	22.56 ± 1.39 aA	11.86 ± 0.89 aB	51.05 ± 2.15 a
LA50/HA50	22.12 ± 2.25 aA	10.86 ± 1.34 aB	49.08 ± 3.54 a

Variable	Coefficient of correlation (r)
Variable	ABTS+
Mango with caja
TEP	0.964^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Ascorbic acid (titrator)	0.969^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Mango with cashew apple
TEP	0.967^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Ascorbic acid (titrator)	0.935^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Ascorbic acid (spectrophotometry)	0.942^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Mango with acerola
TEP	0.957^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Ascorbic acid (titrator)	0.973^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)
Ascorbic acid (spectrophotometry)	0.973^* Means followed by at least one different lower case letter in the same column in the same flavor, and averages followed by at least one different capital letter on the same line differ significantly at the 5% probability level by the Tukey test (p = 0.05). * Averages in the same column, in the same flavor, present a significant difference in comparison to the respective mixed pulp at the 5% probability level by the Dunnett test (p = 0.05)

[1] Editor-in-Article: Prof. Alek Sandro Dutra - alekdutra@ufc.br

Brasil

Brasil

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar¹ 1 Parte da Dissertação da primeira autora, apresentada ao Curso de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará (UFC)

Bioacessibilidade in vitro de compostos antioxidantes de frutas estruturadas desenvolvidas com goma gelana e ágar

ABSTRACT

Brasil

Brasil

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar1 1 Parte da Dissertação da primeira autora, apresentada ao Curso de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará (UFC)

Bioacessibilidade in vitro de compostos antioxidantes de frutas estruturadas desenvolvidas com goma gelana e ágar

ABSTRACT

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar¹ 1 Parte da Dissertação da primeira autora, apresentada ao Curso de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará (UFC)