Department of Food Technology, Federal University of Paraiba, João Pessoa, PB, Brazil.
Laboratory of Fuel, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil.
Food Res Int. 2017 Oct;100(Pt 1):650-657. doi: 10.1016/j.foodres.2017.07.047. Epub 2017 Jul 20.
This study characterized the phenolic profile in siriguela, umbu-cajá and mangaba, as well in their frozen pulps (FPs). The bioaccessibility of phenolic compounds and the antioxidant activity of the FP dialysates were determined following exposure to simulated gastrointestinal conditions. The profile of phenolic compounds identified in fruit and FPs were relatively similar. After pulp processing, increases of 33.60% and 68.72% in free phenolics were observed for mangaba and umbu-cajá, respectively, whereas in siriguela, the free phenolic was reduced by 56.55%. Generally, phenolic levels decreased after exposure to simulated gastric conditions in all FPs. The bioaccessibility of phenolics varied among the evaluated FPs. The highest bioaccessibility was observed for gallic acid in the umbu-cajá FP (73.92%) and the lowest for gentisic acid in the mangaba FP (8.71%). Siriguela and umbu-cajá FP dialysates presented the highest capacity for the capture of the radical 2,2'-diphenyl-2-picrylhydrazyl hydrate, whereas the mangaba FP dialysate demonstrated the highest iron reducing capacity.
本研究对西瑞古拉果、亚马逊百香果和马甘贝的酚类物质组成及其冷冻果肉（FP）进行了描述。在模拟胃肠道条件下，测定了酚类化合物的生物利用度和 FP 透析液的抗氧化活性。在果实和 FP 中鉴定出的酚类物质的特征谱相对相似。在果肉加工后，马甘贝和亚马逊百香果的游离酚含量分别增加了 33.60%和 68.72%，而西瑞古拉果的游离酚含量则减少了 56.55%。一般来说，所有 FP 在模拟胃条件下暴露后，酚类物质的含量都会下降。酚类物质的生物利用度在评价的 FP 中存在差异。在亚马逊百香果 FP 中，没食子酸的生物利用度最高（73.92%），而在马甘贝 FP 中，龙胆酸的生物利用度最低（8.71%）。西瑞古拉果和亚马逊百香果 FP 透析液对 2,2'-二苯基-2-苦肼基自由基的捕获能力最强，而马甘贝 FP 透析液的铁还原能力最强。
