A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities
العنوان: | A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities |
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المؤلفون: | Meriem Benbraham, Loucif Chemache, Esra Capanoglu, Malika Barkat, Makhlouf Chaalal, Farida Kehal |
المصدر: | Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 15-30 (2021) |
بيانات النشر: | Walter de Gruyter GmbH, 2021. |
سنة النشر: | 2021 |
مصطلحات موضوعية: | in vitro gastrointestinal digestion, 0303 health sciences, Antioxidant, varietal effect, 030309 nutrition & dietetics, Chemistry, medicine.medical_treatment, antioxidant activity, phenolic compounds, 04 agricultural and veterinary sciences, TP368-456, sun-drying effect, 040401 food science, Food processing and manufacture, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, figs, Food science, Food Science |
الوصف: | Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion. |
تدمد: | 2344-150X |
الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12a238959e4e07d80998f695060ba8adTest https://doi.org/10.2478/aucft-2021-0002Test |
حقوق: | OPEN |
رقم الانضمام: | edsair.doi.dedup.....12a238959e4e07d80998f695060ba8ad |
قاعدة البيانات: | OpenAIRE |