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In vitro gastrointestinal digestion impact on the bioaccessibility and antioxidant capacity of bioactive compounds from tomato flours obtained after conventional and ohmic heating extraction

2021-03Journal article Open access
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dc.contributor.authorCoelho, Marta C.
dc.contributor.authorRibeiro, Tânia B.
dc.contributor.authorOliveira, Carla
dc.contributor.authorBatista, Patrícia
dc.contributor.authorCastro, Pedro
dc.contributor.authorMonforte, Ana Rita
dc.contributor.authorRodrigues, António Sebastião
dc.contributor.authorTeixeira, José
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-04-07T17:13:14Z
dc.date.available2021-04-07T17:13:14Z
dc.date.issued2021-03
dc.description.abstractIn times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10030554pt_PT
dc.identifier.eid85103045196
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8002034
dc.identifier.pmid33800085
dc.identifier.urihttp://hdl.handle.net/10400.14/32462
dc.identifier.wos000633665900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectBioavail-abilitypt_PT
dc.subjectByproductspt_PT
dc.subjectCarotenoidspt_PT
dc.subjectLycopersicum esculentumpt_PT
dc.subjectOhmic heatingpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectTomatopt_PT
dc.titleIn vitro gastrointestinal digestion impact on the bioaccessibility and antioxidant capacity of bioactive compounds from tomato flours obtained after conventional and ohmic heating extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue3pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameOliveira
person.familyNameBatista
person.familyNameMonforte
person.familyNameRodrigues
person.familyNameTeixeira
person.familyNamePintado
person.givenNameCarla
person.givenNamePatrícia
person.givenNameAna Rita
person.givenNameAntonio Sebastião
person.givenNameJosé
person.givenNameMaria Manuela
person.identifierAAF-7021-2020
person.identifier456608
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-idCB17-644F-65AC
person.identifier.ciencia-id471B-600E-ABC5
person.identifier.ciencia-id9012-44BE-F79D
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0003-3007-7263
person.identifier.orcid0000-0003-2627-2656
person.identifier.orcid0000-0002-8139-4595
person.identifier.orcid0000-0002-4918-3704
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridA-1930-2013
person.identifier.ridA-6268-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id37092408800
person.identifier.scopus-author-id55622494400
person.identifier.scopus-author-id36130557500
person.identifier.scopus-author-id13402823200
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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