Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

Ortega, Nàdia; Macià, Alba; Romero, Marı́a-Paz; Reguant, Jordi; Motilva, Marı́a-José

doi:10.1016/j.foodchem.2010.05.105

Cited by 151 publications

(122 citation statements)

References 23 publications

(22 reference statements)

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“…To evaluate the effect of the food matrix on the changes undergone by the polyphenols, flavonoids and total antioxidant activity along gastrointestinal in vitro digestion, the recovery and bioaccesibility indexes (RI and BI) were calculated according to equations I and II (Ortega, Macià, Romero, Reguant & Motilva, 2011), respectively:…”

Section: Assessment Of Bioaccessibility and Recovery Index Of Antioximentioning

confidence: 99%

“…Thus, this index defines the proportion of the compounds that could become available for absorption into the systematic circulation (Ortega et al, 2011).…”

Section: Assessment Of Bioaccessibility and Recovery Index Of Antioximentioning

confidence: 99%

“…It could be with an improved of the solubility of certain phenolic compounds, before being linked or present in a reduced form (Gião et al, 2012). Additionally, the interactions of phenolic compounds with sugars or other dietary compounds released during digestion could play a protective role in their changes during the digestion process, affecting their solubility and potential bioavailability (Ortega et al, 2011).…”

Section: Flavonoids (Mg Catechin/ G Dry Matter) Persimmon Leafmentioning

confidence: 99%

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Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

et al. 2017

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III.5. EVALUATION STUDIES OF PERSIMMON PLANT (DIOSPYROS KAKI) FOR PHYSIOLOGICAL BENEFITS AND BIOACCESSIBILITY OF ANTIOXIDANTS BY IN VITRO SIMULATED GASTROINTESTINAL DIGESTIONMartínez-Las Heras, R., Pinazo, A., Heredia, A., Andrés, A. Food Chemistry 214: 478-485 (2017) ABSTRACTThis study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant capacity was studied using the recent harmonized in vitro protocol published by Minekus et al. (2014). The digestion was performed with and without digestive enzymes. Results showed aqueous leaf extract was richer in antioxidants than the fruit or the extracted fibres. Nevertheless, persimmon-leaf antioxidants were more sensitive to the digestive environment. In general, the oral conditions greatly affected the antioxidants, while gastric digestion led to slight additional losses. The intestinal step enhanced polyphenols and flavonoids solubility coming from the fruit and fibres. Additionally, the presence of digestive enzymes positively contributed to antioxidant release throughout digestion. Finally, the bioaccesibility of polyphenols, flavonoids and antioxidant activity of persimmon fruit were 1.4, 1.0 and 3.8 times higher than in aqueous leaf extract.

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Section: Assessment Of Bioaccessibility and Recovery Index Of Antioximentioning

confidence: 99%

“…Thus, this index defines the proportion of the compounds that could become available for absorption into the systematic circulation (Ortega et al, 2011).…”

Section: Assessment Of Bioaccessibility and Recovery Index Of Antioximentioning

confidence: 99%

Section: Flavonoids (Mg Catechin/ G Dry Matter) Persimmon Leafmentioning

confidence: 99%

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Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

et al. 2017

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“…It is reported that carob comprises a high amount of pinitol, which has beneficial effects on human health, such as the regulation of blood glucose levels and reduction of hyperlipidemia and inflammation [37,38]. Containing a large amount of bioactive compounds, carob kibble has shown good antioxidant activities [2,10,39,40], anticancer and antiproliferation effects [41], antidiabetic effect [42,43], cholesterol lowering effect [44,45], and antimicrobial effects [23] and it has positive effects on cardiovascular diseases [42,46].…”

Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

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“…The bioavailability of polyphenols depends on the release of polyphenols from such a complex, which, in turn, depends on the polyphenols' structure, the complexity of the polyphenol-carbohydrate structure, and the possibility of enzymes to reach the carbohydrates [35]. According to Ortega et al [50], soluble dietary ibers, in the in vitro digestion model, enhanced the stability of phenolic compounds during duodenal digestion. Since dietary ibers act as an entrapping matrix and restrict the difusion of the enzymes to their substrates in the stomach and small intestine, many polyphenols reach the large intestine [51].…”

Section: Bioavailability and Bioaccessibilitymentioning

confidence: 99%

Polyphenols: Food Sources and Health Benefits

Mrduljaš¹,

Krešić²,

Bilušić³

2017

Functional Food - Improve Health Through Adequate Food

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The current scientiic knowledge on the relationship between diet and human health is greatly focused on the efects of phytochemicals, especially polyphenols, on chronic diseases, due to their preventive efect as shown by many epidemiological studies. Herbs, cocoa products, and darkly colored berries, such as black elderberries, chokeberries, and black currants, are the richest dietary sources that contribute to the average intake of polyphenols of about 1 g/day. Polyphenols that are the most common in the human diet are not necessarily the most active in the body because their beneicial efects depend on the plant matrix in which they are incorporated and on processing methods and endogenous factors such as microbiota and digestive enzymes. Polyphenol-rich foods are considered as being potential functional foods due to antioxidant, anti-inlammatory, antimicrobial, immunomodulatory, anticancer, vasodilating, and prebiotic-like properties. This review will outline indings on the preventive efects of polyphenols on chronic diseases, the factors afecting polyphenol bioavailability and bioaccessibility, and new trends in functional food production.

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Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

Cited by 151 publications

References 23 publications

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Polyphenols: Food Sources and Health Benefits

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