Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human DigestionReportar como inadecuado


Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion


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1

Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy

2

The Model Gut, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK





*

Author to whom correspondence should be addressed.



Abstract The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract GIT from natural NS and blanched BS almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water WT or incorporated into home-made biscuits HB, crisp-bread CB and full-fat milk FM. Phenolic acids were the most bioaccessible class 68.5% release from NS and 64.7% from BS. WT increased the release of flavan-3-ols p < 0.05 and flavonols p < 0.05 from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption. View Full-Text

Keywords: almond skin; food matrix; simulated human digestion; polyphenols; bioaccessibility almond skin; food matrix; simulated human digestion; polyphenols; bioaccessibility





Autor: Giuseppina Mandalari 1,2,* , Maria Vardakou 2, Richard Faulks 2, Carlo Bisignano 1, Maria Martorana 1, Antonella Smeriglio 1 and Domenico Trombetta 1

Fuente: http://mdpi.com/



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