Açaı́ consumption has been increasing due to the health benefits associated with the levels of essential elements and bioactive compounds, such as phenols and flavonoids. However, any nutritional information needs to go beyond that for total elemental levels, and elemental bioaccessibility data for this food should also be highlighted. In this study, the bioaccessibility of essential elements in two different genotypes of açaı́ pulp (white and purple) was evaluated. The in vitro gastrointestinal digestion of açaı́ pulp followed by elemental determination using inductively coupled plasma optical emission spectrometry (ICP OES) was performed to evaluate the bioaccessibility of Ca, Cu, Fe, K, Mg, Mn, P, and Zn. The total elemental concentrations for purple and white açaı́ pulp were found to not be significantly different between the genotypes. Most of the elements studied showed high levels of bioaccessibility, with values greater than 70%, apart from Fe in purple açaı́, which had the lowest bioaccessibility level.

中文翻译：

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Açaı́ ( Euterpe oleracea Mart.) 纸浆中基本元素的生物可及性

由于与必需元素和生物活性化合物（如酚类和类黄酮）水平相关的健康益处，Açaı́ 的消费量一直在增加。然而，任何营养信息都需要超出总元素水平，还应强调该食物的元素生物可及性数据。在这项研究中，评估了两种不同基因型 açaı́ 果肉（白色和紫色）​​中必需元素的生物可及性。在体外对 açaı́ 果肉进行胃肠消化，然后使用电感耦合等离子体发射光谱法 (ICP OES) 进行元素测定，以评估 Ca、Cu、Fe、K、Mg、Mn、P 和 Zn 的生物可及性。发现紫色和白色 açaı́ 果肉的总元素浓度在基因型之间没有显着差异。大多数研究的元素显示出高水平的生物可及性，其值大于 70%，除了紫色 açaı́ 中的铁，其生物可及性水平最低。