Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/171176
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Polyphenol content, in vitro bioaccesibility and antioxidant capacity of widely consumed beverages |
Autor: | Baeza, Gema CSIC; Sarriá, Beatriz CSIC ORCID; Bravo, Laura CSIC ORCID; Mateos, Raquel CSIC ORCID | Palabras clave: | Antioxidant capacity Chamomile Chicory Gastrointestinal bioaccessibility Green/roasted Coffee blend Yerba mate Phenolic content Malt coffee |
Fecha de publicación: | 2017 | Editor: | Society of Chemical Industry John Wiley & Sons |
Citación: | Journal of the Science of Food and Agriculture 98(4): 1397-1406 (2017) | Resumen: | [Background]: Beverages prepared from antioxidant-rich plants are sources of polyphenols, the bioactivity of which depends on bioaccessibility in the gastrointestinal tract. This work evaluated the polyphenol content and antioxidant capacity of widely consumed beverages such as chamomile tea, yerba mate, a coffee blend (65% roasted: 35% green), and coffee-like substitutes such as chicory, malt and a soluble cereal mixture. Additionally, the bioaccessibility of the two beverages with the highest antioxidant capacity was evaluated using an in vitro digestionmodel. [Results]: Total phenolic content ranged from 11.15mg 200mL-1 in chamomile tea, up to 154.53mg 200mL-1 in mate or 215.05mg200mL-1 in the blend. These results correlatedwith the antioxidant capacity analysed by ferric reducing antioxidant power,oxygen radical scavenging capacityand 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acidmethods.Yerbamate and the coffee blend showed an average polyphenol recovery after in vitro gastrointestinal digestion of 57% and 78%, respectively. Although both beverages showed similar phenolic composition, polyphenols in coffee were more stable than in yerba mate. Alkaline pH in the intestinal digestion stage was responsible for the observed reduction in polyphenol stability. [Conclusion]: Regular consumption of the studied beverages provides considerable amounts of antioxidants which are relatively stable after simulated digestion, and thus have the potential to prevent oxidative stress-related disorders. | Versión del editor: | https://doi.org/10.1002/jsfa.8607 | URI: | http://hdl.handle.net/10261/171176 | DOI: | 10.1002/jsfa.8607 | Identificadores: | doi: 10.1002/jsfa.8607 issn: 0022-5142 e-issn: 1097-0010 |
Aparece en las colecciones: | (ICTAN) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
beverage.pdf | 327,43 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
PubMed Central
Citations
12
checked on 06-abr-2024
SCOPUSTM
Citations
42
checked on 18-abr-2024
WEB OF SCIENCETM
Citations
38
checked on 23-feb-2024
Page view(s)
345
checked on 18-abr-2024
Download(s)
570
checked on 18-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Artículos relacionados:
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.