Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts

Bioaccessibility of Phenolic Compounds of <i>Araucaria angustifolia</i> from Seed Water Extracts during <i>In Vitro</i> Simulated Gastrointestinal Conditions

“…It is noteworthy to say that these points can be responsible for differences in the phenolic compounds behaviors of both pinhão extracts, before and after simulated gastrointestinal conditions steps. However, these behaviors are in accordance with those obtained recently by Herranz et al [13], Jara-Palacios et al [7], Qin et al [15], and Zheng et al [14] for onion and apple products, different extracts of white winemaking byproducts, dried fruits and seeds of Rubusidaeus L. and for Chinese hawthorn, respectively. It is possible to note that in our study, large changes in the TPC were found between digested and undigested samples, including between digestion steps.…”

“…Regarding phenolic compounds, after ileum step, gallic acid values decreased (P < 0.05) for both pinhão "comum" (27.80 mg GAE/100 mL) and pinhão "macaco" (55.78 mg GAE/100 mL) extracts. This follows previous studies by Tagliazucchi et al [17] and Jara-Palacios et al [7], who reported that the gallic acid was degraded under pancreatic conditions. This behavior is associated with a decrease (P < 0.05) in the phenolic compounds bioaccessibility, after ileum step, for both pinhão extracts (Table 1), when compared to the results found at the end of duodenum step.…”

“…Additionally, was also observed that many studies expressed the total phenolic content via the Folin-Ciocalteu method. Besides that Jara-Palacios et al [7] defined the bioaccessibility as the amount of a food constituent that is released from a complex food matrix in the lumen of the gastrointestinal tract and could potentially be available for absorption into the body as well as promote biological actions. These authors also point that the first step to evaluate the possible effects of a compound is to determine its stability during gastrointestinal digestion.…”

Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation

“…Gallic acid was not detected during the intestinal digestion except at 0 min. The elevation of gallic acid content during gastric digestion and the reduction during intestinal digestion were consistent with results previously described by Jose et al [34]. The monomers increased significantly after oral digestion, which was probably due to the degradation of the trimers in oral digestion.…”

Propriedades funcionais em genótipos de amendoim adaptados ao semiárido: capacidade de desativação de espécies reativas do oxigênio e acessibilidade de polifenóis

“…Um grande e crescente número de estudos tem sido publicados, relacionados à bioacessibilidade de compostos fenólicos e suas propriedades antioxidantes, provenientes de diferentes alimentos, principalmente os de origem vegetal, como frutas(Chen et al, 2014), especialmente as berries(Liang et al, 2012; Huang et al, 2014; Pinto et al, 2017; Rocchetti, et al, 2018), feijões(Sancho et al, 2015), nozes e sementes, incluindo o amendoim tostado(Herbello-Hermelo et al, 2018), sucos(Pérez-Vicente et al, 2002; Rodríguez-Roque et al, 2013), azeite extra virgem(Dinnella et al, 2007), café(Podio et al, 2015), farinhas(Lucas-González et al, 2018b), pão(Dall'Asta et al, 2016), resíduos da agroindústria(Blancas-Benites et al., 2015;Jara-Palacios et al, 2018), entre outros.Apesar das importantes e reconhecidas propriedades biológicas dos compostos fenólicos presentes nos alimentos, como a antioxidante e antiinflamatória, o estudo da bioacessibilidade e biodisponibilidade de tais compostos e demais substâncias bioativas é que determina, de fato, as suas reais ações biológicas, visto que, a bioacessibilidade dos polifenois, após a etapa da digestão, é geralmente muito baixa. Assim, se esses compostos são absorvidos, às vezes, as concentrações presentes nos tecidos alvo são insuficientes para haver algum mecanismo antioxidante e consequentemente, haver algum efeito protetor.…”