In vitro bio-accessibility and antioxidant activity of grape polyphenols

Tagliazucchi, Davide; Verzelloni, Elena; Bertolini, D.; Conte, Angela

doi:10.1016/j.foodchem.2009.10.030

Cited by 545 publications

(450 citation statements)

References 30 publications

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“…Sabe-se que a atividade antioxidante de produtos derivados da uva é influenciada não apenas pelo seu teor total de polifenóis, mas também pela sua composição fenólica. Em geral, correlações positivas são observadas entre a atividade antioxidante determinada pelo método utilizado no presente trabalho e os compostos fenólicos (TAGLIAZUCCHI et al, 2010;BURIN et al, 2014). No entanto, alguns autores observaram que não há correlação ou há correlação negativa entre o teor de polifenois e a atividade antioxidante da PPO, assim como encontrado no presente experimento (NIXDORF; HERMOSÍN-GUTIÉRREZ, 2010).…”

Section: Resultsunclassified

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Souza

Vieira

Putti

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa Correlations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varieties ResumoUvas são consideradas excelentes fontes de compostos fenólicos, quando comparadas a outros vegetais; porém, a grande diversidade entre as cultivares resulta em frutos com diferentes características, tanto de sabor quanto de coloração, o que, certamente, está associado com o conteúdo e o perfil de compostos polifenólicos. Cascas e polpas de amostras de uva no ponto de consumo − tipos "Itália", "Brasil", "Rubi", "Thompson" e "Niágara Rosada" − da região de Campinas e Jundiaí, Estado de São Paulo, foram estudadas com o objetivo de avaliar a atividade antioxidante, a atividade enzimática da peroxidase e da polifenoloxidase e os teores de compostos fenólicos e de ácido ascórbico. A fim de verificar as correlações entre as cascas e polpas das variedades e as características, utilizou-se a Correlação de Pearson, a distância generalizada de Mahalanobis (D 2 ) e, por fim, o agrupamento das diferentes respostas através da análise multivariada. Verificou-se que as cascas das uvas analisadas apresentaram correlação positiva com o conteúdo de compostos fenólicos, a atividade da enzima polifenoloxidase e com o teor de ácido ascórbico, exceto a cultivar "Niágara Rosada", a qual mostrou maiores valores para estas avaliações. Não houve correlação entre o índice de atividade antioxidante com as demais análises realizadas. As cascas se mostraram uma ótima fonte para estes compostos. Palavras-chave: Vitis sp.; Ácido ascórbico; Índice de atividade antioxidante. AbstractGrapes are considered a major source of phenolic compounds when compared to other vegetables, but the great diversity amongst the cultivars results in fruits with different characteristics of taste and colour, which is certainly associated with the polyphenol content and profile. Skins and pulps of ripe samples of "Itália", "Brasil", "Rubi", "Thompson" and "Niagara Rosada" grapes from the Campinas and Jundiaí regions -SP state -Brazil, were studied with the objective of evaluating the antioxidant activity, enzymatic activities of peroxidase and polyphenoloxidase, phenolic compounds and ascorbic acid. In order to verify correlations between the skins and pulps of the varieties and the characteristics studied, Pearson's correlation, the generalized distance of Mahalanobis (D2) and finally the grouping of the different responses using the multivariate analysis, were carried out. It was verified that the skins of the grapes analysed had a positive correlation with the phenolic compounds, polyphenoloxidase activity and ascorbic acid content, except for "Niagara Rosada", showing higher levels for these evaluations. The...

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Section: Resultsunclassified

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Souza

Vieira

Putti

2018

Braz. J. Food Technol.

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“…When evaluating the potential functionality of a compound its bioavailability in food is more important than the quantity of that compound. Research concerning the bioaccessibility of phenolic compounds and other antioxidants from solid matrices is important, since only the compounds released from the food matrix and/ or absorbed in the small intestine are potentially bioavailable and able to exert their beneficial effects (Tagliazucchi, Verzelloni, Bertolini, & Conte, 2009). In vivo studies are much more complicated to carry out research on bioavailability and are affected from differences in human or animal models.…”

Section: Introductionmentioning

confidence: 99%

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

Sengul

Sürek

Nilufer-Erdil

2014

Food Research International

122

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Effects of food matrix and individual food components on potential bioaccessibility of pomegranate were investigated by means of simulating in vitro gastrointestinal (GI) digestion. The foodstuffs (sunflower oil, skim milk, cooked lean meat, bread, skim yogurt, probiotic yogurt, apple, lemon, honey, soy milk, cream, and soybean) and the food components (gluten, casein, isolated meat protein, lactose, fructose, galactose, glucose, salt, ascorbic acid, starch, cooked starch, tocopherol, linoleic acid, cellulose, citric acid and pectin) were codigested with pomegranate in model systems to better understand matrix effects. Total phenolic content (TPC) and total anthocyanin content (TAC) were determined by spectrophotometric methods and major phenolics/anthocyanins were analyzed by RP-HPLC/PDA detection both before and after in vitro GI digestion at post gastric (PG), dialyzable (IN) and non-dialyzable (OUT) fractions. Phenolics of pomegranate were found to be stable during gastric conditions (115%), with 25% loss in pancreatic digestion, available (14%) in IN. Although preserved (89%) in PG, anthocyanins were lost in pancreatic digestion (38%), but still available (12%) in IN. Milk, bread, yogurt, probiotic yogurt, lactose, starch, cellulose, salt, citric acid or tocopherol codigestion with pomegranate decreased TPC for all fractions. Proteins affected losses in PG and OUT fractions. Carbohydrates such as starch, lactose, glucose and pectin appeared to affect the loss of phenolics and exerted 2-fold decreases in serum fraction (IN). For TAC, only meat, soymilk or cream codigestion with pomegranate resulted in IN losses. Proteins did not significantly affect TAC in IN, but were inhibitory in PG. However, carbohydrates and fatty acids significantly increased TAC in IN. Generally cyanidins were found to be more stable in food matrices and pancreatic conditions than other anthocyanins.

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“…In this sense, the term bioaccessibility has been defined as the fraction of a compound that is released from the food matrix in the gastrointestinal tract and thus becomes available for the intestinal absorption (Tagliazucchi, Verzelloni, Bertolini, & Conte, 2010). Bioavailability is a term used to describe the proportion of the ingested compound that reaches the systemic circulation (Manach, Scalbert, Morand, Rémésy, & Jiménez, 2004).…”

Section: Introductionmentioning

confidence: 99%

In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca)

et al. 2013

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In vitro bio-accessibility and antioxidant activity of grape polyphenols

Cited by 545 publications

References 30 publications

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca)

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