Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

2013 ◽  
Vol 48 (12) ◽  
pp. 2638-2649 ◽  
Author(s):  
Twambo Hachibamba ◽  
Linda Dykes ◽  
Joseph Awika ◽  
Amanda Minnaar ◽  
Kwaku G. Duodu
Keyword(s):  
Antioxidant Capacity ◽  
Vigna Unguiculata ◽  
Phenolic Composition ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion

Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion

2016 ◽  
Vol 67 (6) ◽  
pp. 614-623 ◽  
Author(s):  
Eloá Angélica Koehnlein ◽  
Érica Marcela Koehnlein ◽  
Rúbia Carvalho Gomes Corrêa ◽  
Verônica Sayuri Nishida ◽  
Vanesa Gesser Correa ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion

Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico

2018 ◽  
Vol 73 (2) ◽  
pp. 116-121 ◽  
Author(s):  
Maribel Ovando-Martínez ◽  
Nohemí Gámez-Meza ◽  
Claudia Celeste Molina-Domínguez ◽  
Corina Hayano-Kanashiro ◽  
Luis Angel Medina-Juárez
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion ◽  
Capsicum Annuum L ◽  
Northwest Mexico

scholarly journals Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4465
Author(s):  
Luis Angel Cabanillas-Bojórquez ◽  
Erick Paul Gutiérrez-Grijalva ◽  
Gustavo Adolfo González-Aguilar ◽  
Leticia Xochitl López-Martinez ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Supercritical Co2 ◽  
Liquid Fraction ◽  
Extraction Yield ◽  
Lactic Acid Fermentation ◽  
Shrimp Waste ◽  
Gastrointestinal Digestion ◽  
Acid Fermentation ◽  
Simulated Gastrointestinal Digestion

Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO2 technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste. This study aimed to optimize astaxanthin extraction by supercritical CO2 technology from fermented liquor of shrimp waste and study bioaccessibility using simulated gastrointestinal digestion (GD) of the optimized extract. A Box–Behnken design with three variables (pressure, temperature, and flow rate) was used to optimize the supercritical CO2 extraction. The optimized CO2 extract was obtained at 300 bar, 60 °C, and 6 mL/min, and the estimated characteristics showed a predictive extraction yield of 11.17%, antioxidant capacity of 1.965 mmol of Trolox equivalent (TE)/g, and astaxanthin concentration of 0.6353 µg/g. The experiment with optimal conditions performed to validate the predicted values showed an extraction yield of 12.62%, an antioxidant capacity of 1.784 mmol TE/g, and an astaxanthin concentration of 0.52 µg/g. The astaxanthin concentration decreased, and the antioxidant capacity of the optimized extract increased during gastrointestinal digestion. In conclusion, our optimized supercritical CO2 process is suitable for obtaining astaxanthin from shrimp by-products after lactic acid fermentation.

Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota

2021 ◽  
Author(s):  
Maite Domínguez-Fernández ◽  
Iziar A. Ludwig ◽  
María-Paz De Peña ◽  
Concepción Cid
Keyword(s):  
Heat Treatment ◽  
Gastrointestinal Digestion ◽  
Cynara Scolymus ◽  
Simulated Gastrointestinal Digestion ◽  
Catabolic Activity ◽  
Colonic Microbiota ◽  
Positive Effect

Heat treatment exerts a positive effect on the bioaccessibility of artichoke (poly)phenols after gastrointestinal digestion. In the first 2 h of fermentation, native (poly)phenols were readily degraded by an important microbial catabolic activity.

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