Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products

2018 ◽  
Vol 66 (34) ◽  
pp. 8966-8975 ◽  
Author(s):  
Juana I. Mosele ◽  
María-José Motilva ◽  
Iziar A. Ludwig
Keyword(s):  
Phenolic Compounds ◽  
Food Products ◽  
Gastrointestinal Digestion ◽  
Beta Glucan ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion ◽  
And Behavior

scholarly journals Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

2020 ◽  
Vol 65 ◽  
pp. 103714 ◽  
Author(s):  
Andréia Quatrin ◽  
Cristine Rampelotto ◽  
Roberson Pauletto ◽  
Luana Haselein Maurer ◽  
Sabrina Marafiga Nichelle ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion

In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine bioaccessibility and biosynthesis of chronobiotics

2021 ◽  
Author(s):  
Elisa Dufoo-Hurtado ◽  
Rocio Olvera-Bautista ◽  
Abraham Wall ◽  
G. Loarca-Pina ◽  
Rocio Campos-Vega
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Metabolic Disorders ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion ◽  
Pistachio Nuts

Chronodisruption leads to obesity and other metabolic disorders that food-derived chronobiotics such as phytomelatonin (PMT), phenolic compounds (PCs) and dietary fiber rich pistachios may help to alleviate. We evaluated the...

In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110636
Author(s):  
Diana Del juncal-Guzmán ◽  
Luz M. Hernández-Maldonado ◽  
Jorge A. Sánchez-Burgos ◽  
Gustavo A. González-Aguilar ◽  
Victor M. Ruiz-Valdiviezo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ananas Comosus ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion ◽  
Uv C

scholarly journals Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1593
Author(s):  
Iván Gómez-López ◽  
Gloria Lobo-Rodrigo ◽  
María P. Portillo ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Full Characterization ◽  
In Vitro Gastrointestinal Digestion ◽  
Quercetin Glycoside

The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.

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