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Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers

AuthorsPereira-Caro, Gema; Sarriá, Beatriz ; Madrona, Andrés; Espartero, José L.; Escuderos, M. E.; Bravo, Laura ; Mateos, Raquel
Issue Date2012
PublisherTaylor & Francis
CitationInternational Journal of Food Sciences and Nutrition 63: 703- 707 (2012)
AbstractThe digestive stability of two natural antioxidant compounds present in virgin olive oil, hydroxytyrosol (HTy) and hydroxytyrosyl acetate (HTy-Ac) and a new series of hydroxytyrosyl ethers (methyl, ethyl and butyl hydroxytyrosyl ethers) was evaluated by a simulated digestion procedure. High recovery of all compounds after gastric digestion was obtained, although they showed a statistically significant lower stability after pancreaticbile salts digestion. HTy-Ac was partially hydrolyzed into free HTy, whereas after intestinal digestion, HTy was converted into 3,4-dihydroxyphenyl acetic acid (DOPAC), and HTy-Ac was hydrolyzed to HTy and subsequently transformed into DOPAC. In contrast, no chemical modification of hydroxytyrosyl ethers during in vitro digestion was observed. In summary, HTy, HTy-Ac and hydroxytyrosyl ethers show high and interesting digestive stability and the new synthetic hydroxytyrosyl ethers showed enhanced chemical stability compared to HTy and HTy-Ac. © 2012 Informa UK, Ltd.
Identifiersdoi: 10.3109/09637486.2011.652943
issn: 0963-7486
e-issn: 1465-3478
Appears in Collections:(ICTAN) Artículos
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