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Determination of phenolic compounds and bioaccessibility in different apple varieties

AuthorsFernández-Jalao, Irene; Luzuriaga, Eva; Sánchez-Moreno, Concepción ; Ancos, Begoña de
Chlorogenic acid
In vitro static digestion model
Issue Date2017
CitationI Jornada PhDay Facultad de Farmacia UCM (2017)
AbstractApple 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.
DescriptionResumen del póster presentado a la I Jornada PhDay Facultad de Farmacia UCM, celebrada en el aulario de farmacia de la Universidad Complutense de Madrid el 19 de diciembre de 2017.
Appears in Collections:(ICTAN) Comunicaciones congresos
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