Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts
| Autor: | A. Harkat, Siham Ydjedd, D.E. Kati, Hacène Namoune, Makhlouf Chaalal |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification PEAR 030109 nutrition & dietetics Antioxidant Chemistry DPPH medicine.medical_treatment Flavonoid 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Enzyme Proanthocyanidin medicine Ferric Food science Digestion Food Science medicine.drug |
| Zdroj: | Acta Alimentaria. 47:333-339 |
| ISSN: | 1588-2535 0139-3006 |
| DOI: | 10.1556/066.2018.47.3.9 |
| Popis: | The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion on the phenolic amounts and their antioxidant potential of three prickly pear variety extracts. The total phenolic compounds (phenolic, flavonoid, and proanthocyanidin) contents were assessed as well as their antioxidant activities (total antioxidant capacity, ferric reducing power, and DPPH free radical scavenging activity) were evaluated before and after digestion. Our results showed that before digestion, the yellow variety possesses high phenolic and proanthocyanidin contents with values of 3176±18 mg GAE/100 g and 90.3±9.8 mg CE/100 g, respectively. However, the red variety has high flavonoids content with a value of 1638±6 mg QE/100 g. Antioxidant activities showed similar trend that phenolic compounds. During the digestion, the antioxidant potential of digested extracts decreased significantly (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|