期刊
FOOD CHEMISTRY
卷 258, 期 -, 页码 144-155出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.03.053
关键词
Ribes spp.; In vitro colonic fermentation; Polyphenolic profiles; Antioxidant capacity; Metabolic syndrome-associated enzymes; HPLC-DAD-MS/MSn
资金
- CONICYT-PCHA/Doctorado [Nacional/2015-21151561]
- PIEI-QUIM-BIO, Universidad de Talca
The Chilean wild currants Ribes magellanicum and R. punctatum are a good source of polyphenols. Polyphenolic-enriched extracts (PEEs) from both species were submitted to in vitro colonic fermentation to assess the changes in phenolic composition, antioxidant capacity and inhibition of metabolic syndrome-associated enzymes. The phenolic profiles of the fermented samples showed significant changes after 24 h incubation. Nine metabolites, derived from the microbial fermentation, were tentatively identified, including dihydrocaffeic acid, dihydrocaffeoyl-, dihydroferuloylquinic acid, 1-(3,4-dihydroxyphenyl)-3-(2,4,6-trihydroxyphenyl)propan-2-ol (3,4-diHPP-2-ol), among others. The content of anthocyanins and hydroxycinnamic acids was most affected by simulated colonic conditions, with a loss of 71-92% and 90-100% after 24 h incubation, respectively. The highest antioxidant capacity values (ORAC) were reached after 8 h incubation. The inhibitory activity against the enzyme a-glucosidase was maintained after the fermentation process. Our results show that simulated colonic fermentation exerts significant changes on the polyphenolic composition of these berries, modifying their health-promoting properties.
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