Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

Beatriz Gullon, Manuela E. Pintado, Xavier Barber, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)

Abstract

The aims of this work were to evaluate the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the changes on antioxidant activity and (iii) the short chain fatty acid (SCFA) production of two DF rich extracts (date pits flour (DPF) and apple bagasse flour (ABF)) obtained from agro-industrial co-products. At the end of GID process, the bioaccessibility of phenolic compounds present in DPF and ABF was 78.54 and 91.58%, respectively. With regard to antioxidant activity, GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of DPF and ABF by colonic bacteria generated SCFA such as formiate, succinate, acetate, propionate and butyrate. These findings suggest that DPF and ABF might be used as potential food ingredients due to GID produced that bioactive compounds released from the matrix which exerts antioxidant activity.
Original languageEnglish
Pages (from-to)169-176
Number of pages8
JournalFood Research International
Volume78
DOIs
Publication statusPublished - 1 Dec 2015

Keywords

  • Antioxidant
  • Bioaccessibility index
  • Co-products
  • In vitro digestion
  • Short chain fatty acids

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