TY - JOUR
T1 - In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products
T2 - changes in the antioxidant potential and bioactive compounds stability
AU - Gullon, Beatriz
AU - Pintado, Manuela E.
AU - Fernández-López, Juana
AU - Pérez-Álvarez, José A.
AU - Viuda-Martos, Manuel
PY - 2015/12
Y1 - 2015/12
N2 - The effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits.
AB - The effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits.
KW - Antioxidant
KW - Bioaccessibility index
KW - In vitro digestion
KW - Polyphenolic compounds
KW - Short chain fatty acids
UR - http://www.scopus.com/inward/record.url?scp=84946411832&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2015.09.056
DO - 10.1016/j.jff.2015.09.056
M3 - Article
AN - SCOPUS:84946411832
SN - 1756-4646
VL - 19
SP - 617
EP - 628
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 1300
ER -