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Advisor(s)
Abstract(s)
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 agroindustrial
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.
Description
Keywords
In vitro digestion Antioxidant Co-products Bioaccessibility index Short chain fatty acids
Pedagogical Context
Citation
GULLÓN, Beatriz; PINTADO, M.E.; BARBER, Xavier; FERNÁNDEZ-LÓPEZ, Juana; PÉREZ-ÁLVAREZ, José A.; VIUDA-MARTOS, Manuel - 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. Food Research International. ISSN 0963-9969. Vol. 78 (2015), p. 169–176
Publisher
Elsevier