Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice

Abstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest an...

Descripción completa

Detalles Bibliográficos
Autores: DESSEVA,Ivelina, MIHAYLOVA,Dasha
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612020000500211
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500211
Access Level:acceso abierto
Palabra clave:antioxidant activity
bioaccessability
in vitro digestion
phytonutrients
pomegranate juice
id BR_73ca26a2a8a2e4f80df433898e1b45f0
oai_identifier_str oai:scielo:S0101-20612020000500211
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juiceantioxidant activitybioaccessabilityin vitro digestionphytonutrientspomegranate juiceAbstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500211Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.07219info:eu-repo/semantics/openAccessengDESSEVA,IvelinaMIHAYLOVA,Dasha2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500211Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
title Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
spellingShingle Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
DESSEVA,Ivelina
antioxidant activity
bioaccessability
in vitro digestion
phytonutrients
pomegranate juice
title_short Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
title_full Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
title_fullStr Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
title_full_unstemmed Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
title_sort Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice
dc.creator.none.fl_str_mv DESSEVA,Ivelina
MIHAYLOVA,Dasha
author DESSEVA,Ivelina
author_facet DESSEVA,Ivelina
MIHAYLOVA,Dasha
author_role author
author2 MIHAYLOVA,Dasha
author2_role author
dc.subject.por.fl_str_mv antioxidant activity
bioaccessability
in vitro digestion
phytonutrients
pomegranate juice
topic antioxidant activity
bioaccessability
in vitro digestion
phytonutrients
pomegranate juice
description Abstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500211
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500211
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.07219
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1853677077175205888
score 15.301603

Similares en LA Referencia