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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
02/07/2025 |
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Data da última atualização: |
19/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALMEIDA, M. J. de O.; WANDERLEY, B. R. da S. M.; LIMA, N. D. de; MONTIBELLER, L.; DEOLINDO, C. T. P.; KLEEMANN, C. R.; FREIRE, C. B. F.; HELM, C. V.; AMBONI, R. D. de M. C. |
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Afiliação: |
MARIA JOSIKELVIA DE OLIVEIRA ALMEIDA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; BRUNA RAFAELA DA SILVA MONTEIRO WANDERLEY, UNIVERSIDADE FEDERAL DE SANTA CATARINA; NATALIA DUARTE DE LIMA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LARISSA MONTIBELLER, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CAROLINA TURNES PASINI DEOLINDO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIAN RAFAEL KLEEMANN, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CARLISE BEDDIN FRITZEN FREIRE, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; RENATA DIAS DE MELLO CASTANHO AMBONI, UNIVERSIDADE FEDERAL DE SANTA CATARINA. |
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Título: |
Influence of particle size fractionation on phenolic composition and antioxidant activity of pre-gelatinized whole pinhão nut flour during in vitro gastrointestinal simulation. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Culinary Science & Technology, 2025. |
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ISSN: |
1542-8052 |
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DOI: |
https://doi.org/10.1080/15428052.2025.2520556 |
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Idioma: |
Inglês |
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Conteúdo: |
The effects of fractionation of pre-gelatinized whole pinhão nut flour on the phenolic profile and bioaccessibility during simulated digestion were evaluated. The pre-gelatinized whole pinhão nut flour was fractionated using a RO-TAP® sieve shaker into different particle sizes: unfractionated (P0), 210 µm (P1), 149 µm (P2), 105 µm (P3), and <105 µm (P4). Sieving significantly affected the phenolic profile of all samples. P1 and P4 presented the highest concentrations of 3,4-dihydroxybenzoic acid (39.62 and 40.12 µg/g, respectively). The total phenolic contents of P1 and P4 were higher (43.75% and 54.16%, respectively) than P0 after digestion. Only P1 and P3 showed bioaccessibility for ellagic acid (904.19% and 445.57%, respectively). The bioaccessibility index of ferulic acid, p-coumaric acid, and coumarin was higher in all sieved samples compared to P0, with values above 129%. These findings clarify the phenolic stability of pinhão flour during digestion, highlighting its nutraceutical potential. |
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Palavras-Chave: |
Atividade antioxidante; Bioaccessibility; Bioacessibilidade; Nutraceutical potential; Potencial nutracêutico. |
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Thesagro: |
Araucária Angustifólia; Composto Fenólico; Digestão; Farinha; Pinhão. |
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Thesaurus Nal: |
Antioxidant activity; Digestion; Flour; Phenolic compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02334naa a2200409 a 4500
001 2176995
005 2025-08-19
008 2025 bl uuuu u00u1 u #d
022 $a1542-8052
024 7 $ahttps://doi.org/10.1080/15428052.2025.2520556$2DOI
100 1 $aALMEIDA, M. J. de O.
245 $aInfluence of particle size fractionation on phenolic composition and antioxidant activity of pre-gelatinized whole pinhão nut flour during in vitro gastrointestinal simulation.$h[electronic resource]
260 $c2025
520 $aThe effects of fractionation of pre-gelatinized whole pinhão nut flour on the phenolic profile and bioaccessibility during simulated digestion were evaluated. The pre-gelatinized whole pinhão nut flour was fractionated using a RO-TAP® sieve shaker into different particle sizes: unfractionated (P0), 210 µm (P1), 149 µm (P2), 105 µm (P3), and <105 µm (P4). Sieving significantly affected the phenolic profile of all samples. P1 and P4 presented the highest concentrations of 3,4-dihydroxybenzoic acid (39.62 and 40.12 µg/g, respectively). The total phenolic contents of P1 and P4 were higher (43.75% and 54.16%, respectively) than P0 after digestion. Only P1 and P3 showed bioaccessibility for ellagic acid (904.19% and 445.57%, respectively). The bioaccessibility index of ferulic acid, p-coumaric acid, and coumarin was higher in all sieved samples compared to P0, with values above 129%. These findings clarify the phenolic stability of pinhão flour during digestion, highlighting its nutraceutical potential.
650 $aAntioxidant activity
650 $aDigestion
650 $aFlour
650 $aPhenolic compounds
650 $aAraucária Angustifólia
650 $aComposto Fenólico
650 $aDigestão
650 $aFarinha
650 $aPinhão
653 $aAtividade antioxidante
653 $aBioaccessibility
653 $aBioacessibilidade
653 $aNutraceutical potential
653 $aPotencial nutracêutico
700 1 $aWANDERLEY, B. R. da S. M.
700 1 $aLIMA, N. D. de
700 1 $aMONTIBELLER, L.
700 1 $aDEOLINDO, C. T. P.
700 1 $aKLEEMANN, C. R.
700 1 $aFREIRE, C. B. F.
700 1 $aHELM, C. V.
700 1 $aAMBONI, R. D. de M. C.
773 $tJournal of Culinary Science & Technology, 2025.
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| 1. |  | FORNAZIER, R.; RIBEIRO JUNIOR. V.; ALBINO, L. F. T.; TAVERNARI, F. de C.; FEDDERN, V.; SILVA, D. L. da; SERAFINI, S.; PETROLLI, T. G.; PAIANO, D.; CALDERANO, A. A.; BOIAGO, M. M.; ROSTAGNO, H. S. Prebiotic composed of yeast (Saccharomyces cerevisiae) cell wall improves performance in broiler diets. Revista Brasileira de Zootecnia, v. 53, e20230162, 2024.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
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