In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
| Autor: | María Verónica Baroni, Montaña Cámara, M.L. Pérez-Rodriguez, Rebeca López-Froilán, Esther Ramírez-Moreno, Natalia S. Podio, Daniel Alberto Wunderlin, M.C. Sánchez-Mata |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Antioxidant Polifenoles Coumaric Acids Flavonols medicine.medical_treatment Quinic Acid Biological Availability Nutricion Antioxidantes Coffee Models Biological Intestinal absorption Antioxidants Citric Acid purl.org/becyt/ford/1 [https] 03 medical and health sciences Acetic acid chemistry.chemical_compound Chlorogenic acid Fumarates medicine purl.org/becyt/ford/1.4 [https] Organic chemistry Food science Acetic Acid chemistry.chemical_classification 030109 nutrition & dietetics Phenol Otras Ciencias Químicas Ciencias Químicas General Medicine Quinic acid Hydrogen-Ion Concentration Pyrrolidonecarboxylic Acid chemistry Intestinal Absorption Succinic acid Spain Bromatología Cafe Chlorogenic Acid Digestion CIENCIAS NATURALES Y EXACTAS Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET E-Prints Complutense. Archivo Institucional de la UCM instname |
| Popis: | Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. The studies about contents of food components should be complemented with either in vitro or in vivo bioaccessibility studies to know the amount of food components effectively available for functions in the human body. In this sense, a widely used in vitro model has been applied to assess the potential intestinal absorption of phenolic compounds and organic acids. The contents of hydroxycinnamic acids and flavonols were higher in instant regular coffee samples than in the decaffeinated ones. Bioaccessible phenolic compounds in most analyzed samples account for 20-25% of hydroxycinnamic acids and 17-26% of flavonols. This could mean that a great part of them can remain in the gut, acting as potential in situ antioxidants. Quinic, acetic, pyroglutamic, citric and fumaric acids were identified in commercial instant coffee samples. Succinic acid was found in the coffee blend containing chicory. All carboxylic acids showed a very high bioaccessibility. Particularly, acetic acid and quinic acid were found in higher contents in the samples treated with the in vitro simulation of gastrointestinal processes, compared to the original ones, which can be explained by their cleavage from chlorogenic acid during digestion. This is considered as a positive effect, since quinic acid is considered as an antioxidant inducer. Fil: López Froilán, R.. Universidad Complutense de Madrid; España Fil: Ramírez Moreno, E.. Universidad Autónoma del Estado de Hidalgo. Instituto de Ciencias de la Salud; México Fil: Podio, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Pérez Rodríguez, M.L.. Universidad Complutense de Madrid; España Fil: Cámara, M.. Universidad Complutense de Madrid; España Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Sánchez Mata, M.C.. Universidad Complutense de Madrid; España |
| Databáze: | OpenAIRE |
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