Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion
| العنوان: | Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion |
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| المؤلفون: | Gullón, Beatriz, Pintado, Manuela E., Barber, Xavier, Fernández-López, Juana, Pérez-Álvarez, José A., Viuda-Martos, Manuel |
| المساهمون: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| المصدر: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| بيانات النشر: | Elsevier Ltd., 2015. |
| سنة النشر: | 2015 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Co-products, Antioxidant, medicine.medical_treatment, Short-chain fatty acid, In vitro digestion, food and beverages, Short chain fatty acids, Butyrate, Bioaccessibility index, In vitro, Gastrointestinal digestion, chemistry, Biochemistry, Propionate, medicine, Fermentation, Food science, Bagasse, Food Science |
| الوصف: | The aims of this work were to evaluate the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the changes on antioxidant activity and (iii) the short chain fatty acid (SCFA) production of two DF rich extracts (date pits flour (DPF) and apple bagasse flour (ABF)) obtained from agro-industrial co-products. At the end of GID process, the bioaccessibility of phenolic compounds present in DPF and ABF was 78.54 and 91.58%, respectively. With regard to antioxidant activity, GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of DPF and ABF by colonic bacteria generated SCFA such as formiate, succinate, acetate, propionate and butyrate. These findings suggest that DPF and ABF might be used as potential food ingredients due to GID produced that bioactive compounds released from the matrix which exerts antioxidant activity. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 1873-7145 0963-9969 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd9c0530a45f5b5e150a070ae9df40bTest https://doi.org/10.1016/j.foodres.2015.10.021Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....8bd9c0530a45f5b5e150a070ae9df40b |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18737145 09639969 |
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