Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

2017 ◽  
Vol 52 (6) ◽  
pp. 1483-1490 ◽  
Author(s):  
Ana Carolina P. Vital ◽  
Camila Croge ◽  
Sandra Maria Gomes-da-Costa ◽  
Paula T. Matumoto-Pintro
Keyword(s):  
Lipid Oxidation ◽  
Bioactive Compounds ◽  
Agaricus Blazei ◽  
Omega 3 ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

2018 ◽  
Vol 55 (4) ◽  
pp. 1518-1524 ◽  
Author(s):  
Ana Carolina Pelaes Vital ◽  
Camila Croge ◽  
Denise Felix da Silva ◽  
Priscila Jorge Araújo ◽  
Mariane Z. Gallina ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Bioactive Compounds ◽  
Omega 3 ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential

LWT ◽  
2021 ◽  
pp. 112469
Author(s):  
Julianna Karla Santana Andrade ◽  
Romy Gleyse Chagas Barros ◽  
Ubatã Corrêa Pereira ◽  
Juliete Pedreira Nogueira ◽  
Nayjara Carvalho Gualberto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit ( Passiflora edulis ) leaves and juice extracts

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Johanny Aguillón‐Osma ◽  
Iván Luzardo‐Ocampo ◽  
Mardey Liceth Cuellar‐Nuñez ◽  
María Elena Maldonado‐Celis ◽  
Nelsy Loango‐Chamorro ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Passion Fruit ◽  
Gastrointestinal Digestion ◽  
Passiflora Edulis ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 58
Author(s):  
Bárbara Nieva-Echevarría ◽  
Encarnación Goicoechea ◽  
Patricia Sopelana ◽  
María D. Guillén
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Lipid Oxidation ◽  
Dietary Supplements ◽  
Linseed Oil ◽  
Ascorbyl Palmitate ◽  
Gastrointestinal Digestion ◽  
Gamma Tocopherol ◽  
In Vitro Gastrointestinal Digestion

Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion.

Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits ( Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

2017 ◽  
Vol 228 ◽  
pp. 447-454 ◽  
Author(s):  
Mayara Schulz ◽  
Fabíola Carina Biluca ◽  
Luciano Valdemiro Gonzaga ◽  
Graciele da Silva Campelo Borges ◽  
Luciano Vitali ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
Euterpe Edulis ◽  
In Vitro Gastrointestinal Digestion ◽  
Euterpe Edulis Martius

How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion?

2020 ◽  
Vol 101 ◽  
pp. 105511 ◽  
Author(s):  
Jonas T. Guimarães ◽  
Eric Keven Silva ◽  
Henrique S. Arruda ◽  
Monica Q. Freitas ◽  
Glaucia M. Pastore ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion
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