Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut

• Published in: Food chemistry 2023-01, Vol.400, p.134033-134033, Article 134033
• Main Authors: Prado Massarioli, Adna, Giovanini de Oliveira Sartori, Alan, Francetto Juliano, Fernanda, Eduardo Pedroso Gomes do Amaral, José, Cavalcanti dos Santos, Roseane, Maria de Lima, Liziane, Matias de Alencar, Severino
• Format: Article
• Language: English
• Subjects: groundnut; in vitro bioaccessibility; intestinal epithelial transport; phenolic compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.134033

[Display omitted] •Bioavailability of major phenolics of whole peanut was predicted.•Highest in vitro bioaccessibility and Caco-2 cell transport (%) for p-coumaric acid.•In vitro bioaccessibility of p-coumaroyl derivatives related with their solubility.•Peroxyl scavenging activity stable over digestion and Caco-2 cell transport. Data concerning physiological recovery of whole peanut major phenolics throughout the gastrointestinal tract are scarce. In our study, the bioaccessibility and intestinal permeability of peanuts major phenolics were predicted by simulated digestion followed by Caco-2 cells monolayer model. Phenolics identification and quantification were performed by HPLC-ESI-QTOF-MS and HPLC-PDA, respectively. As results, p-coumaroyl conjugates with tartaric, sinapic and ferulic acids, and p-coumaric acid were the major phenolics found in the non-digested extract and in the digested and transported fractions. The in vitro bioaccessibility and Caco-2 cell transport of p-coumaric acid was 370% and 127%, respectively, while it was much lower for p-coumaroyl derivatives (7-100% and 14-31%, respectively). Nonetheless, the peroxyl scavenging activity remained unaltered, likely, at least partly, due to synergies between some phenolics, which concentration proportions changed throughout the experiment. Hence, there is indication that whole peanut is a source of bioavailable antioxidant phenolics.