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Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits

2020Journal article Restricted access
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dc.contributor.authorRibeiro, Tânia B.
dc.contributor.authorOliveira, Ana
dc.contributor.authorCampos, Débora
dc.contributor.authorNunes, João
dc.contributor.authorVicente, António A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-01-07T17:20:00Z
dc.date.available2021-01-07T17:20:00Z
dc.date.issued2020
dc.description.abstractOlive pomace is a semisolid by-product with great potential as a source of bioactive compounds. Using its soluble fraction, a liquid-enriched powder (LOPP) was obtained, exhibiting a rich composition in sugars, polyphenols and minerals, with potential antioxidant, antihypertensive and antidiabetic health benefits. To validate the potential of LOPP as a functional ingredient the effect of the gastrointestinal tract on its bioactive composition and bioactivities was examined. Polyphenols and minerals were the most affected compounds; however, a significant bioaccessibility of potassium and hydroxytyrosol was verified (≥57%). As a consequence, the LOPP bioactivities were only moderately affected (losses around 50%). For example, 57.82 ± 1.27% of the recovered antioxidant activity by ORAC was serum-available. From an initial α-glucosidase inhibition activity of 87.11 ± 1.04%, at least 50% of the initial potential was retained (43.82 ± 1.14%). Regarding the initial ACE inhibitory activity (91.98 ± 3.24%), after gastrointestinal tract losses, significant antihypertensive activity was retained in the serum-available fraction (43.4 ± 3.65%). The colon-available fraction also exhibited an abundant composition in phenolics and minerals. LOPP showed to be a potential functional ingredient not only with potential benefits in preventing cardiovascular diseases but also in gut health.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, T.B., Oliveira, A., Campos, D., Nunes, J., Vicente, A. A., Pintado, M. (2020). Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits. Food & Function, 11(3)pt_PT
dc.identifier.doi10.1039/C9FO03000Jpt_PT
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10400.14/31596
dc.identifier.wosWOS:000526928500026
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_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.subjectBioeconomypt_PT
dc.subjectIn vitro digestionpt_PT
dc.subjectMineralspt_PT
dc.subjectPolyphenolspt_PT
dc.subjectAntioxidantpt_PT
dc.subjectAntihypertensivept_PT
dc.subjectAntidiabeticpt_PT
dc.subjectBioaccessibility indexpt_PT
dc.titleSimulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefitspt_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.issue3pt_PT
oaire.citation.titleFood & Functionpt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRibeiro
person.familyNameOliveira
person.familyNamePintado
person.givenNameTânia
person.givenNameAna
person.givenNameMaria Manuela
person.identifier1415634
person.identifier456608
person.identifier.ciencia-id951D-426B-32ED
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-5859-6888
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-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.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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