2024-03-28T22:40:04Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1719932018-11-28T13:41:56Zcom_10261_70com_10261_2col_10261_449
00925njm 22002777a 4500
dc
Fernández-Jalao, Irene
author
Luzuriaga, Eva
author
Sánchez-Moreno, Concepción
author
Ancos, Begoña de
author
2017
Apple is one of the most consumed fruit in the world and then it is one of main dietary
source of flavonols and hydroxycinnamic acid derivatives such as quercetin and
chlorogenic acid, respectively. The phenolic composition of apple has been associated with its antioxidant capacity and the beneficial effects on health related to the intake of this fruit. However, this health effect of apple depends on different factors such as the phenolic composition (chemical structure and concentration) and their bioaccessibility defined as the fraction of a compound which is release from the food matrix in the gastrointestinal tract and becomes available for absorption in the small intestine. The content of phenolic compounds in apple varies considerably among varieties. The objective of this study was to separate, identify and quantify the phenolic composition of different apple varieties and determined their bioaccessibility. Also the antioxidant capacity of apple varieties has been measured. Golden Delicious (yellow variety), Fuji, Modi, Kanzi, Royal Gala, Pink Lady (red varieties) and Green Reineta, Grey Reineta and Granny Smith (green varieties) have been analysed by HPLC-DAD and HPLC-ESI-MS-QTOF and six flavonols, four hydroxycinnamic acids, four flavan-3-ols and two dihydrochalcones have been separated, identified and quantified. These apples were subjected to a gastrointestinal digestion using a standardised static in vitro gastrointestinal model in order to know the bioaccessibility of phenolic compounds in each apple variety. Grey Reineta showed the major content of total hydroxycinnamic acids, total flavan-3-ols and total dihydrochalcones and Pink Lady the major total flavonol content. The major antioxidant activity was found for Grey Reineta followed by Green Reineta and Granny Smith, measured by TP-FC, ABTS●+ and FRAP. The highest bioaccessibility (%) was found for total flavan-3-ols followed by flavonols, hydroxycinnamic acids and dihydrochalcones (in decreasing order). Different values of bioaccessibility of total and individual phenolic compounds were observed between all the apples varieties analysed. Therefore, the bioaccessibility of these compounds may be dependent of food matrix composition.
I Jornada PhDay Facultad de Farmacia UCM (2017)
http://hdl.handle.net/10261/171993
Quercetin
Chlorogenic acids
In vitro static digestion model
Determination of phenolic compounds and bioaccessibility in different apple varieties