Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Constanza Pavez-Guajardo, Sandra R.S. Ferreira, Simone Mazzutti, María Estuardo Guerra-Valle, Guido Sáez-Trautmann, Jorge Moreno*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

22 Citas (Scopus)

Resumen

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50C and dried treatment (60C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50C treatment (dried 60C) is the best combination to incorporate polyphenols from grape juice.

Idioma originalInglés
Número de artículo1681
PublicaciónFoods
Volumen9
N.º11
DOI
EstadoPublicada - 2020
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

Áreas temáticas de ASJC Scopus

  • Alimentación
  • Microbiología
  • Sanidad (ciencias sociales)
  • Profesionales sanitarios (miscelánea)
  • Botánica

Huella

Profundice en los temas de investigación de 'Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice'. En conjunto forman una huella única.

Citar esto