Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation

Autor:	Juaniz, I. (Isabel), Cid, C. (Concepción), Peña, M.P. (María Paz) de, Ludwig, I.A. (Iziar Amaia), Bresciani, L. (Letizia), Dall’Asta, M. (Margherita), Mena, P. (Pedro), Del-Rio, D. (Daniele)
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	Pepper food and beverages Polyphenols In vitro gastrointestinal digestion Colonic catabolism Heat treatment In vitro bioaccessibility
Zdroj:	Dadun. Depósito Académico Digital de la Universidad de Navarra instname
Popis:	A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, were the main compounds. The bioaccessibility of (poly)phenolic compounds after gastrointestinal digestion was higher in cooked (>82%) than in raw (48%) samples, showing a positive effect of heat treatment on the release of (poly)phenols from the vegetal matrix. Additionally, a faecal fermentation was carried out for 24h. A time-dependent microbial metabolic activity was observed, which resulted firstly (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::76d521a27e8c96f7617d31cf5b8b574b https://hdl.handle.net/10171/47447 Zobrazit plný text záznamu