In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit

Psidium guajava L. is a source of phenolic compounds (PC). The aim of this study was to evaluate the bioaccessibility and kinetics of the release of PC from guava fruit by using an in vitro digestion model. Similar percentages of bioaccessibility were observed in whole guava (WG) (64.79%) and seedle...

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Autores: Blancas-Benitez, Francisco J., Pérez-Jiménez, Jara, Montalvo-González, Efigenia, González-Aguilar, Gustavo A., Sáyago-Ayerdi, Sonia G.
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/170991
Acceso en línea:http://hdl.handle.net/10261/170991
Access Level:acceso abierto
Palabra clave:Release kinetics
In vitrodigestion
Bioaccessibility
Psidium guajava L.
Phenolic compounds
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spelling In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruitBlancas-Benitez, Francisco J.Pérez-Jiménez, JaraMontalvo-González, EfigeniaGonzález-Aguilar, Gustavo A.Sáyago-Ayerdi, Sonia G.Release kineticsIn vitrodigestionBioaccessibilityPsidium guajava L.Phenolic compoundsPsidium guajava L. is a source of phenolic compounds (PC). The aim of this study was to evaluate the bioaccessibility and kinetics of the release of PC from guava fruit by using an in vitro digestion model. Similar percentages of bioaccessibility were observed in whole guava (WG) (64.79%) and seedless guava (SG) (67.69%), and the release rates of PC were 10.55 and 8.70 mg/min, respectively. Gallocatechin was the major compound identified in the bioaccessible fraction, and guavinoside B was the major component in the non-bioaccessible fraction. Procyanidin B and guajaverin were detected for the first time in WG and SG. These data show that PC are significantly released from the food-matrix in both samples, allowing them to be absorbed in the small intestine. Higher proportion of certain PC (guavinoside A or guavinoside B) was observed in the non-bioaccessible fraction of WG, which could be related with different biological effects.SGSA acknowledge the financial support from Tecnológico Nacional de México the project 5614.15-P. FJBB thanks the financial support from Consejo Nacional de Ciencia y Tecnología, México (CONACyT) for the scholarship 378371 granted.Peer ReviewedElsevierConsejo Nacional de Ciencia y Tecnología (México)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/170991reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.jff.2018.02.011Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1709912026-05-22T06:33:51Z
dc.title.none.fl_str_mv In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
title In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
spellingShingle In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
Blancas-Benitez, Francisco J.
Release kinetics
In vitrodigestion
Bioaccessibility
Psidium guajava L.
Phenolic compounds
title_short In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
title_full In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
title_fullStr In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
title_full_unstemmed In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
title_sort In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
dc.creator.none.fl_str_mv Blancas-Benitez, Francisco J.
Pérez-Jiménez, Jara
Montalvo-González, Efigenia
González-Aguilar, Gustavo A.
Sáyago-Ayerdi, Sonia G.
author Blancas-Benitez, Francisco J.
author_facet Blancas-Benitez, Francisco J.
Pérez-Jiménez, Jara
Montalvo-González, Efigenia
González-Aguilar, Gustavo A.
Sáyago-Ayerdi, Sonia G.
author_role author
author2 Pérez-Jiménez, Jara
Montalvo-González, Efigenia
González-Aguilar, Gustavo A.
Sáyago-Ayerdi, Sonia G.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Nacional de Ciencia y Tecnología (México)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Release kinetics
In vitrodigestion
Bioaccessibility
Psidium guajava L.
Phenolic compounds
topic Release kinetics
In vitrodigestion
Bioaccessibility
Psidium guajava L.
Phenolic compounds
description Psidium guajava L. is a source of phenolic compounds (PC). The aim of this study was to evaluate the bioaccessibility and kinetics of the release of PC from guava fruit by using an in vitro digestion model. Similar percentages of bioaccessibility were observed in whole guava (WG) (64.79%) and seedless guava (SG) (67.69%), and the release rates of PC were 10.55 and 8.70 mg/min, respectively. Gallocatechin was the major compound identified in the bioaccessible fraction, and guavinoside B was the major component in the non-bioaccessible fraction. Procyanidin B and guajaverin were detected for the first time in WG and SG. These data show that PC are significantly released from the food-matrix in both samples, allowing them to be absorbed in the small intestine. Higher proportion of certain PC (guavinoside A or guavinoside B) was observed in the non-bioaccessible fraction of WG, which could be related with different biological effects.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/170991
url http://hdl.handle.net/10261/170991
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.jff.2018.02.011
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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