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

被引：43

作者：

Blancas-Benitez, Francisco J. ^{[1
]}

Perez-Jimenez, Jara ^{[2
]}

Montalvo-Gonzalez, Efigenia ^{[1
]}

Gonzalez-Aguilar, Gustavo A. ^{[3
]}

Sayago-Ayerdi, Sonia G. ^{[1
]}

机构：

[1] Tecnol Nacl Mexico, Inst Tecnol Tepic, Lab Integral Invest Alimentos, Ave Tecnol 2595, Tepic 63175, Nayarit, Mexico

[2] CSIC, Inst Food Sci Technol & Nutr ICTAN, Jose Antonio Novais 10, Madrid 28040, Spain

[3] Ctr Invest Alimentac & Desarrollo AC, Coordirtac Tecnol Alimentos Origen Vegetal, Lab Antioxidantes & Alimentos Func, Carretera La Victoria Km 0-6, Hermosillo 83304, Sonora, Mexico

来源：

JOURNAL OF FUNCTIONAL FOODS | 2018年 / 43卷

关键词：

Phenolic compounds; Bioaccessibility; In vitrodigestion; Release kinetics; Psidium gua[!text type='java']java[!/text] L; DIETARY FIBER; GASTROINTESTINAL DIGESTION; ANTIOXIDANT CAPACITIES; BIOACTIVE COMPOUNDS; TROPICAL FRUITS; UP-REGULATION; PLANT FOODS; BIOACCESSIBILITY; POLYPHENOLS; FERMENTATION;

D O I：

10.1016/j.jff.2018.02.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：139 / 145

页数：7

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