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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
22/08/2022 |
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Data da última atualização: |
25/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, H. M.; MARCANO DE HIGUERA, J.; NOGUEIRA, A. R. de A. |
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Afiliação: |
HERICK MACEDO SANTOS, UFSCAR; JULYMAR MARCANO DE HIGUERA, UFSCAR; ANA RITA DE ARAUJO NOGUEIRA, CPPSE. |
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Título: |
In vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet: method validation and analysis by synchronous vertical dual view ICP OES. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry Advances, v. 1, oct. 2022, 100080. |
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Páginas: |
8 p. |
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DOI: |
https://doi.org/10.1016/j.focha.2022.100080 |
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Idioma: |
Inglês |
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Conteúdo: |
A novel insight into the nutritional changes of Tilapia fillets due to heat treatments was provided by evaluating the influence of baking and air-frying on the total mass fraction and bioaccessibility of micronutrients Ca, Cu, Fe, K, Mg, P, S and Zn. A static in vitro model was used to simulate the human gastrointestinal digestion and then quantify the analytes using inductively coupled plasma optical emission spectrometry with a synchronous vertical dual view system (SVDV ICP OES). Unlike recent studies focusing on the mineral content of cooked foods, we interpreted the results more accurately by considering the weight yield factors. Compared with the raw sample, the baking and air-frying procedures significantly increased the total mass fraction of Fe. Air-frying promoted a slight decrease in Zn content. Bioaccessibility results ranged from 12?31% to 86?88% for Zn and K, respectively. Both heat treatments appear to increase the bioaccessibility of Mg, Fe, and Zn, whereas the other evaluated micronutrients were not remarkably affected by cooking. In addition, the SVDV mode was an efficient instrumental strategy for determination of total, bioaccessible, and non-bioaccessible fractions of essential minerals in Tilapia, improving the sample throughput. |
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Palavras-Chave: |
Bioaccessible fraction; Dry cooking; Nutrient elements. |
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Thesaurus Nal: |
Fish; In vitro digestion. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145608/1/VitroBioaccessibilityEssential.pdf
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Marc: |
LEADER 02044naa a2200229 a 4500
001 2145608
005 2022-08-25
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.focha.2022.100080$2DOI
100 1 $aSANTOS, H. M.
245 $aIn vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet$bmethod validation and analysis by synchronous vertical dual view ICP OES.$h[electronic resource]
260 $c2022
300 $a8 p.
520 $aA novel insight into the nutritional changes of Tilapia fillets due to heat treatments was provided by evaluating the influence of baking and air-frying on the total mass fraction and bioaccessibility of micronutrients Ca, Cu, Fe, K, Mg, P, S and Zn. A static in vitro model was used to simulate the human gastrointestinal digestion and then quantify the analytes using inductively coupled plasma optical emission spectrometry with a synchronous vertical dual view system (SVDV ICP OES). Unlike recent studies focusing on the mineral content of cooked foods, we interpreted the results more accurately by considering the weight yield factors. Compared with the raw sample, the baking and air-frying procedures significantly increased the total mass fraction of Fe. Air-frying promoted a slight decrease in Zn content. Bioaccessibility results ranged from 12?31% to 86?88% for Zn and K, respectively. Both heat treatments appear to increase the bioaccessibility of Mg, Fe, and Zn, whereas the other evaluated micronutrients were not remarkably affected by cooking. In addition, the SVDV mode was an efficient instrumental strategy for determination of total, bioaccessible, and non-bioaccessible fractions of essential minerals in Tilapia, improving the sample throughput.
650 $aFish
650 $aIn vitro digestion
653 $aBioaccessible fraction
653 $aDry cooking
653 $aNutrient elements
700 1 $aMARCANO DE HIGUERA, J.
700 1 $aNOGUEIRA, A. R. de A.
773 $tFood Chemistry Advances$gv. 1, oct. 2022, 100080.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
11/09/1995 |
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Data da última atualização: |
27/10/2005 |
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Autoria: |
ALMEIDA, A. M. R. |
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Afiliação: |
EMBRAPA-CNPSo. Londrina, PR. |
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Título: |
Estudo preliminar da sobrevivencia de patogenos de soja em restos de cultura coletados nos sistemas de plantio direto e convencional. |
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Ano de publicação: |
1980 |
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Fonte/Imprenta: |
In: EMBRAPA. Centro Nacional de Pesquisa de Soja (Londrina, PR). Resultados de pesquisa de soja 1979/80. Londrina, 1980. |
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Páginas: |
p.113-115. |
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Idioma: |
Português |
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Palavras-Chave: |
Brasil; Convencional; conventional; Cultural practice; Disease; Fitopatologia; Fungus; Incidencia; No-till; Parana; Phytopathology; Soybean; Survival. |
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Thesagro: |
Doença; Fungo; Pesquisa; Plantio Direto; Pratica Cultural; Sobrevivência; Soja. |
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Thesaurus NAL: |
Brazil; incidence; plant pathology; research. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01130naa a2200409 a 4500
001 1451210
005 2005-10-27
008 1980 bl uuuu u00u1 u #d
100 1 $aALMEIDA, A. M. R.
245 $aEstudo preliminar da sobrevivencia de patogenos de soja em restos de cultura coletados nos sistemas de plantio direto e convencional.
260 $c1980
300 $ap.113-115.
650 $aBrazil
650 $aincidence
650 $aplant pathology
650 $aresearch
650 $aDoença
650 $aFungo
650 $aPesquisa
650 $aPlantio Direto
650 $aPratica Cultural
650 $aSobrevivência
650 $aSoja
653 $aBrasil
653 $aConvencional
653 $aconventional
653 $aCultural practice
653 $aDisease
653 $aFitopatologia
653 $aFungus
653 $aIncidencia
653 $aNo-till
653 $aParana
653 $aPhytopathology
653 $aSoybean
653 $aSurvival
773 $tIn: EMBRAPA. Centro Nacional de Pesquisa de Soja (Londrina, PR). Resultados de pesquisa de soja 1979/80. Londrina, 1980.
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Embrapa Soja (CNPSO) |
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