The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders

Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In a...

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Detalles Bibliográficos
Autores: Cavia Camarero, María del Mar, Arlanzón, Nerea, Busto Vázquez, Natalia, Carrillo Pérez, Celia, Alonso de la Torre, Sara
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/8414
Acceso en línea:http://hdl.handle.net/10259/8414
Access Level:acceso abierto
Palabra clave:Apple wine
Digestion protocols
Antioxidants
DPPH
ABTS
FRAP
ORAC
Biología molecular
Alimentos
Molecular biology
Food
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spelling The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish CidersCavia Camarero, María del MarArlanzón, NereaBusto Vázquez, NataliaCarrillo Pérez, CeliaAlonso de la Torre, SaraApple wineDigestion protocolsAntioxidantsDPPHABTSFRAPORACBiología molecularAlimentosMolecular biologyFoodVarious factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination.MDPI202420242023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10259/8414reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésFoods. 2023, V. 12, n. 9, 1861https://doi.org/10.3390/foods12091861Atribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/84142026-05-28T07:56:11Z
dc.title.none.fl_str_mv The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
title The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
spellingShingle The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
Cavia Camarero, María del Mar
Apple wine
Digestion protocols
Antioxidants
DPPH
ABTS
FRAP
ORAC
Biología molecular
Alimentos
Molecular biology
Food
title_short The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
title_full The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
title_fullStr The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
title_full_unstemmed The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
title_sort The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
dc.creator.none.fl_str_mv Cavia Camarero, María del Mar
Arlanzón, Nerea
Busto Vázquez, Natalia
Carrillo Pérez, Celia
Alonso de la Torre, Sara
author Cavia Camarero, María del Mar
author_facet Cavia Camarero, María del Mar
Arlanzón, Nerea
Busto Vázquez, Natalia
Carrillo Pérez, Celia
Alonso de la Torre, Sara
author_role author
author2 Arlanzón, Nerea
Busto Vázquez, Natalia
Carrillo Pérez, Celia
Alonso de la Torre, Sara
author2_role author
author
author
author
dc.subject.none.fl_str_mv Apple wine
Digestion protocols
Antioxidants
DPPH
ABTS
FRAP
ORAC
Biología molecular
Alimentos
Molecular biology
Food
topic Apple wine
Digestion protocols
Antioxidants
DPPH
ABTS
FRAP
ORAC
Biología molecular
Alimentos
Molecular biology
Food
description Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/8414
url http://hdl.handle.net/10259/8414
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Foods. 2023, V. 12, n. 9, 1861
https://doi.org/10.3390/foods12091861
dc.rights.none.fl_str_mv Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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