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Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre

2021Journal article Open access
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dc.contributor.authorRibeiro, Tânia
dc.contributor.authorCampos, Débora
dc.contributor.authorOliveira, Ana
dc.contributor.authorNunes, João
dc.contributor.authorVicente, António A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-01-07T16:09:13Z
dc.date.available2022-02-10T01:30:15Z
dc.date.issued2021
dc.description.abstractPulp-enriched powder (POPP) was obtained from olive pomace solid fraction, a derived from the new value chain established for olive by-products. As a multifunctional powder, POPP retains several bioactive compounds (fatty acids, dietary fibre and phenolics) under potential synergic interaction, even more, reactive throughout the digestion. So, in this study, the potential multifunctionality of POPP was evaluated after the gastrointestinal tract. A significant loss of phenolics occurred during oral digestion (62.48 %). However, the potential role of dietary fibre as phenolics’ carrier and its possible liberation in the stomach allowed recovering a significant amount of phenolics (77.11 %) and a bioaccessibility index of at least 50 % (mainly for tyrosol and its glucoside). POPP also provides high content of dietary fibre mainly insoluble fibre (69.68 g/100 g dry weight) linked to a substantial amount of bound phenolics (7.63 mg of gallic acid equivalents/g fibre dry weight), with a positive effect on the fatty acids bioaccessibility [decreased the saturated (5-6 %) and facilitated the unsaturated fatty acids bioaccessibility (4-11%)]. PCA analysis became evident the negative effect of simulated gastrointestinal digestion upon POPP as mainly linked to phenolics’ loss. Despite all negative effects of the simulated digestion on POPP bioactive composition, phenolics and unsaturated fatty acids showed to be bioaccessible in significant amount, and the amount of bound phenolics associated to fibre retained in the colon have the potential to exert gut health benefits.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationRibeiro, T. B., Campos, D., Oliveira, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre. Food Research International, 142, [110032]. https://doi.org/10.1016/j.foodres.2020.110032pt_PT
dc.identifier.doi10.1016/j.foodres.2020.110032pt_PT
dc.identifier.eid85100479421
dc.identifier.issn0963-9969
dc.identifier.pmid33773651
dc.identifier.urihttp://hdl.handle.net/10400.14/31595
dc.identifier.wos000635528300004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNORTE-01-0145-FEDER-000030pt_PT
dc.relationDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectOlive pomacept_PT
dc.subjectAntioxidant dietary fibrept_PT
dc.subjectMultifunctional powderpt_PT
dc.subjectIn vitro digestionpt_PT
dc.titleStudy of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibrept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F108271%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRibeiro
person.familyNameCampos
person.familyNameOliveira
person.familyNamePintado
person.givenNameTânia
person.givenNameDébora
person.givenNameAna
person.givenNameMaria Manuela
person.identifierD-8675-2016
person.identifier1415634
person.identifier456608
person.identifier.ciencia-id951D-426B-32ED
person.identifier.ciencia-id1A16-FC5B-3468
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-5859-6888
person.identifier.orcid0000-0003-0174-6640
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55250923400
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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