Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation.

A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, were the main compounds. The bioaccessibility of (pol...

ver descrição completa

Detalhes bibliográficos
Autores: Juaniz, I. (Isabel)|||/items/8d32987c-2020-42be-88d9-08e927551a32, Peña, M.P. (María Paz) de|||/items/573639ac-cfd4-4c83-ad42-32def0ce5522, Ludwig-Sanz-Orrio, I.A. (Iziar Amaia)|||/items/6a2bbebb-4e48-4845-9e71-14638284ebb1, Bresciani, L. (Letizia)|||/items/fce455e1-ad8a-4a73-afc4-537bbef57720, Dall’Asta, M. (Margherita)|||/items/acfa549e-b61c-4bf3-9baa-fea5c2668c84, Mena, P. (Pedro)|||/items/c3808a02-2965-41ca-9adc-fd7c88b3d32a, Del-Rio, D. (Daniele)|||/items/6c1bfe99-1247-4af9-9933-1b6c7307a8ed, Cid-Canda, C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903
Tipo de documento: artigo
Data de publicação:2016
País:España
Recursos:Universidad de Navarra
Repositório:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglês
OAI Identifier:oai:dadun.unav.edu:10171/47447
Acesso em linha:https://hdl.handle.net/10171/47447
Access Level:Acceso aberto
Palavra-chave:Polyphenols
In vitro bioaccessibility
In vitro gastrointestinal digestion
Colonic catabolism
Heat treatment
Pepper
Descrição
Resumo:A total of 21 (poly)phenolic compounds (free and bound) were quantified in raw, olive oil fried, sunflower oil fried and griddled green pepper before and after a simulated gastrointestinal digestion. Flavonoids, particularly quercetin rhamnoside, were the main compounds. The bioaccessibility of (poly)phenolic compounds after gastrointestinal digestion was higher in cooked (>82%) than in raw (48%) samples, showing a positive effect of heat treatment on the release of (poly)phenols from the vegetal matrix. Additionally, a faecal fermentation was carried out for 24h. A time-dependent microbial metabolic activity was observed, which resulted firstly (<5h) in the hydrolysis of flavonoid glycosides and then in the formation of 3 catabolites, namely 3,4-dihydroxybenzoic acid, dihydrocaffeic acid and 3-(3′-hydroxyphenyl)propionic acid, this being by far the most abundant. Catabolic pathways for colonic microbial degradation of flavonoids and hydroxycinnamic acids have been proposed. Griddled pepper showed the highest amount of (poly)phenols both after gastrointestinal digestion and colonic fermentation.

Registros relacionados