期刊
JOURNAL OF FOOD SCIENCE
卷 79, 期 10, 页码 C1933-C1938出版社
WILEY
DOI: 10.1111/1750-3841.12584
关键词
iron; gastric and pancreatic digestion; polyphenols; quercetin; wine
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Agencia Nacional de Promocion Cientifica y Tecnologica (FONCYT) (PICT-BID)
- Univ. Nacional de Cuyo (Argentina)
Wine is a dietary source of polyphenolic compounds with reported health benefits when moderately consumed. Several of these compounds can associate with metals forming complexes. Therefore, this work was conducted to reach a better understanding of the nature and chemical stability of wine-derived Fe3+-quercetin complexes in a digestion model. The stability of the complexes in a synthetic (simulated) wine was studied before and after in vitro gastric and intestinal digestions by high-performance liquid chromatography (HPLC) with UV-Vis detection. Metal determination was performed by atomic absorption spectrometry (ETAAS) to evaluate possible dissociation of complexes. During HPLC analysis all peaks eluted from the chromatographic column were collected, acidified, and analyzed by ETAAS. The results showed that complexes remain substantially stable after gastric digestion conditions, with recoveries of 84% to 90%. Although metal complexes were partially degraded during intestinal digestion, 41% to 45% of the Fe3+-quercetin complexes was recovered.
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