Diversity and bioavailability of fruit polyphenols
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of Food and Nutrition Research (20pkt w roku publikacji)
ISSN
1336-8672
EISSN
1338-4260
Wydawca
DOI
URL
Rok publikacji
2017
Numer zeszytu
2
Strony od-do
167-178
Numer tomu
56
Identyfikator DOI
Liczba arkuszy
0.55
Autorzy
Pozostali autorzy
+ 1
Słowa kluczowe
en
antioxidant activity
polyphenolic compounds
in vitro model
digestion
bioavailability
fruits
Streszczenia
Język
en
Treść
The aim of the study was to evaluate changes of phenolic compounds of eight fruit types during digestion in the simulated human digestive tract. Significant differences in antioxidant activity and the content of polyphenols were found among species. All fractions obtained after in vitro digestion demonstrated lower content of polyphenols than in fruits. Antioxidant activity of supernatants after digestion was usually higher than antioxidant activity of the plant material before digestion. Moreover, migration rate of phenolic compounds through dialysis membrane depended on the fruit species. Chokeberry and elderberry are good sources of antioxidants. Polyphenols absorbed in the digestion tract after their consumption demonstrated high antioxidant potential. Biotransformation of phenolic compounds by the intestinal microbiota mostly depends on the content and profile of those compounds. Solid residues of bilberry fruit remaining after microbial fermentation showed the highest polyphenol content and antioxidant activity.
Inne
System-identifier
UR7f0a15c76d0746ffb0b9cd928ebef9d1