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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

2015Journal article Restricted access
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dc.contributor.authorGullón, Beatriz
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorBarber, Xavier
dc.contributor.authorFernández-López, Juana
dc.contributor.authorPérez-Álvarez, José A.
dc.contributor.authorViuda-Martos, Manuel
dc.date.accessioned2016-04-21T14:30:12Z
dc.date.available2016-04-21T14:30:12Z
dc.date.issued2015
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationGULLÓN, 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. 169–176pt_PT
dc.identifier.doi10.1016/j.foodres.2015.10.021
dc.identifier.eid84949223125
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.pmid28433278
dc.identifier.urihttp://hdl.handle.net/10400.14/19902
dc.identifier.wos000367774800020
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectIn vitro digestionpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectCo-productspt_PT
dc.subjectBioaccessibility indexpt_PT
dc.subjectShort chain fatty acidspt_PT
dc.titleBioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage176
oaire.citation.startPage169
oaire.citation.titleFood Research International
oaire.citation.volume78
person.familyNameGullón Estévez
person.familyNamePintado
person.familyNameBarber
person.familyNameFernandez-Lopez
person.familyNamePérez-Alvarez
person.familyNameViuda-Martos
person.givenNameBeatriz
person.givenNameMaria Manuela
person.givenNameXavier
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.orcid0000-0003-3079-5855
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.ridA-6204-2009
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-id24774997400
person.identifier.scopus-author-id35236747400
person.identifier.scopus-author-id7004684713
person.identifier.scopus-author-id23468326500
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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