Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)
Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)
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DOI：
10.1111/ijfs.13816
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发表时间：
2018-08
影响因子：
3.3
通讯作者：
S. K. T. Seraglio;L. V. Gonzaga;Mayara Schulz;Luciano Vitali;G. Micke;A. C. O. Costa;R. Fett;G. Borg
中科院分区：
文献类型：
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作者：
S. K. T. Seraglio;L. V. Gonzaga;Mayara Schulz;Luciano Vitali;G. Micke;A. C. O. Costa;R. Fett;G. Borg
本研究评估了不同胃肠道消化模型对 Jucara 冷冻果肉中酚类生物可及性和抗氧化活性的影响。在序列中，方法 3 应用于三个不同成熟阶段的 Jucara 果实（vitrin - 微红色果实、成熟 - 紫色果实、tuira - 深紫色果实）。在所应用的方法中，最终采用的pH为5.0，以避免干扰测定抗氧化活性的测定，并使用BHT来防止系统中过度氧化。与其他两种测试方法（1969.14-3034.74 μmol·L-1 Trolox 100 g-1 浆）相比，该方法获得了更高的抗氧化活性值（3574.95-3719.10 μmol·L-1 Trolox 100 g-1 浆）。对于 Jucara 果实，成熟阶段被发现是加工的理想阶段，与其他成熟阶段相比，酚类物质的生物可及性和抗氧化活性通常具有更高的值。
This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in jucara frozen pulp. In the sequence, method 3 was applied to jucara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuira – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L⁻¹ Trolox 100 g⁻¹ pulp) compared with the other two methods tested (1969.14–3034.74 μmol L⁻¹ Trolox 100 g⁻¹ pulp). In relation to jucara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.