IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain.
IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Alicante, Spain.
Food Chem. 2018 Aug 1;256:252-258. doi: 10.1016/j.foodchem.2018.02.128. Epub 2018 Feb 26.
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars 'Rojo Brillante' and 'Triumph') during the in vitro digestion. The recovery index for phenolic and flavonoid content was dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds from both flours was similar; for flavonoids it was higher in 'Triumph' than 'Rojo Brillante' flour. After in vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the intestinal phase. Their antioxidant activity (ABTS+, FRAP and DPPH) decreased after intestinal phase, while their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional composition.
本研究旨在评估（i）酚类和类黄酮的回收率和生物利用度指数，（ii）在体外消化过程中，各多酚化合物的稳定性，以及（iii）柿饼粉（品种 'Rojo Brillante' 和 'Triumph'）的抗氧化活性。酚类和类黄酮含量的回收率取决于面粉类型和消化阶段。在透析阶段之后，两种面粉中酚类化合物的生物利用度相似；而 'Triumph' 面粉中的类黄酮生物利用度高于 'Rojo Brillante' 面粉。经过体外消化，两种面粉中均检测到 13 种多酚化合物，其中只有 6 种在肠相中被检测到。它们的抗氧化活性（ABTS+、FRAP 和 DPPH）在肠相中降低，而在两种面粉中的螯合活性（FIC 测定）增加。因此，柿饼粉可以被纳入食品配方中，以改善其生物活性化合物的缺乏或营养成分的不平衡。
