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EFFECT OF IN VITRO GASTROINTESTINAL SIMULATION ON THE BIOACCESSIBILITY OF MINERALS IN THE RESIDUE OBTAINED FROM GRAPE JUICE CENTRIFUGATION EFECTO DE LA SIMULACIÓN GASTROINTESTINAL IN VITRO EN LA BIOACCESIBILIDAD DE MINERALES DEL RESIDUO OBTENIDO DE LA CENTRIFUGACIÓN DE JUGO DE UVA
HAAS, Isabel Cristina da Silva1*; TOALDO, Isabela Maia1; da SILVA, Marina Barbosa2; LUNA, Aderval Severino2; DE GOIS, Jefferson Santos2; BORDIGNON-LUIZ, Marilde T.1 1 Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, Itacorubi, 88034-001, Florianópolis, Santa Catarina, Brazil. 2 Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900, Rio de Janeiro, RJ, Brazil. *Corresponding author: isabelhaas91@gmail.com
Abstract: The residue obtained from grape juice centrifugation is an excellent source of minerals, which are important for the perfect functioning of the human metabolism. In vitro digestion models are widely used to simulate the in vivo digestion process, these models aim to reproduce the physiological conditions of gastrointestinal digestion. The grape residue of this study was obtained from the centrifugation step for the removal of suspended solids in Bordo grape juice. The in vitro gastrointestinal simulation was performed as described by Minekus et al., (2014), where digestion is performed in three phases (oral, gastric and intestinal). The elemental composition was determined by inductively coupled plasma optical emission spectrometry. Among the studied elements, K showed higher concentrations in the grape residue without digestion. After the in vitro digestion, the concentrations of macro and microelements were higher in the gastric phase compared to the intestinal phase. The metals Al, Ni, Cu and Sr were not detected in the samples. The use of this residue is a promising alternative as food ingredient for the food industry, promoting sustainable development of viticulture.
Keywords: grape juice, in vitro digestion, bioaccessibility, minerals.
Abstract: The residue obtained from grape juice centrifugation is an excellent source of minerals, which are important for the perfect functioning of the human metabolism. In vitro digestion models are widely used to simulate the in vivo digestion process, these models aim to reproduce the physiological conditions of gastrointestinal digestion. The grape residue of this study was obtained from the centrifugation step for the removal of suspended solids in Bordo grape juice. The in vitro gastrointestinal simulation was performed as described by Minekus et al., (2014), where digestion is performed in three phases (oral, gastric and intestinal). The elemental composition was determined by inductively coupled plasma optical emission spectrometry. Among the studied elements, K showed higher concentrations in the grape residue without digestion. After the in vitro digestion, the concentrations of macro and microelements were higher in the gastric phase compared to the intestinal phase. The metals Al, Ni, Cu and Sr were not detected in the samples. The use of this residue is a promising alternative as food ingredient for the food industry, promoting sustainable development of viticulture.
Keywords: grape juice, in vitro digestion, bioaccessibility, minerals.