Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

•Persimmon flours (PF) from juice coproducts as source of bioactive compounds.•Effect of in vitro gastrointestinal digestion (GID) on their bioaccessibility.•Phenolic and flavonoids recovery index of PF increase after oral and gastric digestion.•The bioaccessibility of phenolic compounds was higher...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2018-08, Vol.256, p.252-258
Main Authors: Lucas-González, Raquel, Viuda-Martos, Manuel, Pérez Álvarez, José A., Fernández-López, Juana
Format: Article
Language:English
Subjects:
Antioxidant
Antioxidants - analysis
Antioxidants - pharmacokinetics
Bioaccessibility
Biological Availability
Digestion
Diospyros - chemistry
Flour - analysis
Fruit - chemistry
Gastrointestinal Tract - metabolism
Gastrointestinal Tract - physiology
In vitro digestion
Persimmon
Polyphenol compounds
Polyphenols - analysis
Polyphenols - pharmacokinetics
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Persimmon flours (PF) from juice coproducts as source of bioactive compounds.•Effect of in vitro gastrointestinal digestion (GID) on their bioaccessibility.•Phenolic and flavonoids recovery index of PF increase after oral and gastric digestion.•The bioaccessibility of phenolic compounds was higher than flavonoids.•GID process decreased the scavenging capacity and increased the chelating properties. The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars ‘Rojo Brillante’ and ‘Triumph’) during the in vitro digestion. The recovery index for phenolic and flavonoid content was dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds from both flours was similar; for flavonoids it was higher in ‘Triumph’ than ‘Rojo Brillante’ flour. After in vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the intestinal phase. Their antioxidant activity (ABTS+, FRAP and DPPH) decreased after intestinal phase, while their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional composition.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.02.128