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In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: changes in the antioxidant potential and bioactive compounds stability

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dc.contributor.authorGullón, Beatriz
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorFernández-López, Juana
dc.contributor.authorPérez-Álvarez, José A.
dc.contributor.authorViuda-Martos, Manuel
dc.date.accessioned2016-04-21T15:46:17Z
dc.date.available2016-04-21T15:46:17Z
dc.date.issued2015
dc.description.abstractThe effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationGULLÓN, Beatriz; PINTADO, M. E.; FERNÁNDEZ-LÓPEZ, Juana; PÉREZ-ÁLVAREZ, José A.; VIUDA-MARTOS, Manuel - In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability. Journal of Functional Foods. ISSN 1756-4646. Vol. 19 (2015), p. 617-628pt_PT
dc.identifier.doi10.1016/j.jff.2015.09.056
dc.identifier.eid4946411832
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10400.14/19920
dc.identifier.wos000365634100058
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectIn vitro digestionpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectPolyphenolic compoundspt_PT
dc.subjectBioaccessibility indexpt_PT
dc.subjectShort chain fatty acidspt_PT
dc.titleIn vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: changes in the antioxidant potential and bioactive compounds stabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage628
oaire.citation.startPage617
oaire.citation.titleJournal of Functional Foods
oaire.citation.volume19
person.familyNameGullón Estévez
person.familyNamePintado
person.familyNameFernandez-Lopez
person.familyNamePérez-Alvarez
person.familyNameViuda-Martos
person.givenNameBeatriz
person.givenNameMaria Manuela
person.givenNameJuana
person.givenNameJosé Angel
person.givenNameManuel
person.identifier456608
person.identifier695598
person.identifier.ciencia-idED13-E1EA-EC0F
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-2529-1348
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-4771-8437
person.identifier.orcid0000-0002-1143-5646
person.identifier.orcid0000-0001-9801-3819
person.identifier.ridF-5696-2013
person.identifier.ridK-6768-2014
person.identifier.ridB-2991-2008
person.identifier.ridC-9360-2012
person.identifier.scopus-author-id6503889474
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id35236747400
person.identifier.scopus-author-id7004684713
person.identifier.scopus-author-id23468326500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
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