Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts

被引：78

作者：

Jose Jara-Palacios, M. ^{[1
]}

Goncalves, Sandra ^{[2
]}

Hernanz, Dolores ^{[3
]}

Heredia, Francisco J. ^{[1
]}

Romano, Anabela ^{[2
]}

机构：

[1] Univ Seville, Fac Farm, Food Colour & Qual Lab, E-41012 Seville, Spain

[2] Univ Algarve, Fac Sci & Technol, MeditBio, Faro, Portugal

[3] Univ Seville, Fac Farm, Dept Analyt Chem, E-41012 Seville, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 109卷

关键词：

Winemaking byproducts; Phenolic compounds; in vitro gastrointestinal digestion; Antioxidant activity; GRAPE POMACE; SIMULATED DIGESTION; FUNCTIONAL INGREDIENTS; COLONIC FERMENTATION; FOOD APPLICATIONS; WINE POMACE; POLYPHENOLS; STABILITY; INDUSTRY; SKIN;

D O I：

10.1016/j.foodres.2018.04.060

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. Fourteen individual phenolic compounds were evaluated by UHPLC. The antioxidant activity was measured by DPPH and ORAC assays. Differences on phenolic profile and antioxidant activity were observed depending on the digestion phase, the type of byproduct, the phenolic group and the antioxidant activity assay. In general, digestion had a reducing effect on TPC and antioxidant activity; however, ORAC values of seed and stem extracts increased after digestion and some recovery indexes of the phenolic groups were very high. Results indicate that extracts from white winemaking byproducts are a reliable source of bioaccessible antioxidant compounds, which could be used as functional food ingredients.

引用

页码：433 / 439

页数：7

共 41 条

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