Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

被引：57

作者：

Mandalari, Giuseppina ^{[1
,2
]}

Vardakou, Maria ^{[2
]}

Faulks, Richard ^{[2
]}

Bisignano, Carlo ^{[1
]}

Martorana, Maria ^{[1
]}

Smeriglio, Antonella ^{[1
]}

Trombetta, Domenico ^{[1
]}

机构：

[1] Univ Messina, Dipartimento Sci Chim Biol Farmaceut & Ambientali, Sal Sperone 31, I-98166 Messina, Italy

[2] Inst Food Res, Model Gut, Norwich Res Pk,Colney Lane, Norwich NR4 7UA, Norfolk, England

来源：

NUTRIENTS | 2016年 / 8卷 / 09期

关键词：

almond skin; food matrix; simulated human digestion; polyphenols; bioaccessibility; VITRO BIO-ACCESSIBILITY; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; NUTRIENT RELEASE; BIOAVAILABILITY; MILK;

D O I：

10.3390/nu8090568

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

引用

页数：17

共 41 条

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