Ortega Nàdia, Reguant Jordi, Romero Maria-Paz, Macià Alba, Motilva Maria-Jose
Food Technology Department, Escuela Técnica Superior de Ingeniería Agraria Universidad de Lleida, Lleida, Spain.
J Agric Food Chem. 2009 Jul 8;57(13):5743-9. doi: 10.1021/jf900591q.
This work describes the applicability of an in vitro digestion model for the evaluation of the digestibility and bioaccessibility of cocoa polyphenols (procyanidins, phenolic acids, and flavones) and for the study of the food matrix effect in relation with the fat content. For this purpose, two cocoa samples, cocoa liquor ( approximately 50% fat content) and cocoa powder ( approximately 15% fat content), were used. The results showed an important increase of the concentration of procyanidin (monomers and dimers), probably due to the hydrolysis of procyanidins with a high degree of polymerization (pentamers to nonamers) submitted to the digestion procedure. In relation to flavones, the concentration of aglycone forms remained almost constant after the digestion steps; in contrast, the concentration of the glycoside forms an increase in the digestion mixtures mainly after the duodenal step, probably as a result of the partial digestion of the dietary fiber present in the cocoa. The higher fat content in the cocoa liquor seemed to have a protective effect, probably related with a better micellarization that favors the stability of polyphenols during digestion.
这项工作描述了一种体外消化模型在评估可可多酚（原花青素、酚酸和黄酮）的消化率和生物可及性以及研究与脂肪含量相关的食物基质效应方面的适用性。为此，使用了两种可可样品，即可可液块（脂肪含量约为50%）和可可粉（脂肪含量约为15%）。结果表明，原花青素（单体和二聚体）的浓度显著增加，这可能是由于高度聚合的原花青素（五聚体至九聚体）在消化过程中发生水解所致。关于黄酮，苷元形式的浓度在消化步骤后几乎保持不变；相反，糖苷形式的浓度在消化混合物中主要在十二指肠步骤后增加，这可能是可可中存在的膳食纤维部分消化的结果。可可液块中较高的脂肪含量似乎具有保护作用，这可能与更好的胶束化有关，有利于多酚在消化过程中的稳定性。
