Publications by authors named "Nataly M V de Toledo"
The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans. The following treatments were evaluated: raw beans (RB), cooked and oven-dried soaked beans (BOS), cooked and freeze-dried soaked beans (BFS), cooked and oven-dried beans without soaking (BOWS) and cooked and freeze-dried beans without soaking (BFWS). The mineral contents (mg per 100 g) varied between 3.
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- Eleven tropical fruits from Brazil were evaluated for their nutritional value, antioxidant potential, carotenoid content, and how well these nutrients are absorbed by the body.
- The study found that these fruits generally provide dietary fiber and minerals but are low in protein, with a range of carotenoid levels detected.
- Xanthophylls showed higher bioaccessibility compared to carotenes, indicating they are more easily absorbed by the body, which underscores the health benefits and encourages the consumption of these lesser-known fruits.
The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones.
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