期刊
FOOD CHEMISTRY
卷 385, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132688
关键词
Pressurized liquid extraction; Enzyme-assisted extraction; Non-extractable polyphenols; Bioavailability; Sweet cherry pomace
资金
- Comunidad of Madrid (Spain)
- FSE Program [S2018/BAA-4393]
- FEDER Program [S2018/BAA-4393]
- Comunidad of Madrid [CM/JIN/2019033]
- University of Alcala [CM/JIN/2019033]
In this study, the in vitro digestion and absorption simulation processes of NEPs from sweet cherry pomace were investigated. The results showed that the antioxidant capacity of NEPs increased during the digestion process, while the total phenolic and proanthocyanidin contents decreased. The absorbed fraction exhibited the highest total phenolic and proanthocyanidin contents and antioxidant capacity.
In vitro digestion and absorption simulation processes of non-extractable polyphenols (NEPs) obtained by pressurized liquid extraction combined with enzymatic-assisted extraction with Promod enzyme (PLE-EAE) from the residue of conventional extraction of sweet cherry pomace were studied. In general, total phenolic and proanthocyanidin contents decreased in each phase of the digestion. However, the antioxidant capacity increased when the digestion process progressed. In addition, the highest total phenolic and proanthocyanidin contents and antioxidant capacity were obtained in the absorbed fraction. NEPs from PLE-EAE extract, digestive fractions, absorbed and unabsorbed fractions were analyzed by ultra-high-performance liquid chromatography coupled to electrospray ionization quadrupole Exactive-Orbitrap mass spectrometry (UHPLC-ESI-Q-Orbitrap-MS). Fifteen NEPs were identified in the intestinal fraction and five in the absorbed fraction after the digestion process. Results obtained in this study define for the first time the bioavailability of antioxidant NEPs obtained from sweet cherry pomace.
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