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Title

Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties

AuthorsSolari-Godiño, A.; Pérez-Jiménez, Jara ; Saura Calixto, Fulgencio D. ; Borderías, A. Javier ; Moreno Conde, Helena María
KeywordsPolyphenols
Valorization
Grape pomace
Bioaccessibility
Antioxidant capacity
Anchovy mince
Issue Date2017
PublisherElsevier
CitationFood Research International 102: 639-646 (2017)
AbstractThe aim of this study was to evaluate technological and antioxidant properties, including in vitro bioaccessibility of polyphenols, conferred on raw anchovy mince by the addition of polyphenol-rich grape pomace dietary fibre at different concentrations. For this purpose, headed and gutted anchovy was heat-flayed, deboned and mixed with 0%, 2%, 3%, 4% grape pomace dietary fibre. A significant increase (P < 0.05) in the concentration of polyphenols and associated antioxidant capacity was detected when grape pomace dietary fibre was incorporated in a proportion of at least 2% of the final mixture. In vitro digestion showed that the higher the grape pomace dietary fibre content, the higher was the proportion of polyphenols reaching the large intestine. Additionally, it was observed that the ABTS (2,2′-azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid) assay seems to be more suitable for evaluating antioxidant capacity in this kind of samples than FRAP (Ferric Reducing Antioxidant Power) assay. Technological properties such as mechanical and water holding, as well as sensory scores, indicated excellent qualities and acceptability of all samples. Hence, given the good acceptance of these samples, it should be feasible to make fish products based on mince anchovy as a means of increasing dietary intake of polyphenols with antioxidant capacity, especially considering the high concentration of polyphenols bioaccessible in the large intestine.
Publisher version (URL)https://doi.org/10.1016/j.foodres.2017.09.044
URIhttp://hdl.handle.net/10261/171196
Identifiersdoi: 10.1016/j.foodres.2017.09.044
e-issn: 1873-7145
issn: 0963-9969
Appears in Collections:(ICTAN) Artículos
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