Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model.

Autor: Abreu TL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Estévez M; IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain., de Carvalho LM; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., de Medeiros LL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., da Silva Ferreira VC; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Salu BR; Department of Biochemistry, Federal University of São Paulo, São Paulo, Brazil., Oliva MLV; Department of Biochemistry, Federal University of São Paulo, São Paulo, Brazil., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Bezerra TKA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Feb; Vol. 104 (3), pp. 1833-1842. Date of Electronic Publication: 2023 Nov 13.