Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora, Universidad de Sonora, Blvd. Luis Donaldo Colosio s/n, entre Reforma y Sahuaripa. Edificio 7G, Col. Centro, C.P. 83000, Hermosillo, Sonora, Mexico.
Plant Foods Hum Nutr. 2018 Jun;73(2):116-121. doi: 10.1007/s11130-018-0669-y.
Chiltepin, a wild chili mostly used in different traditional foods and traditional medicine in Northwest Mexico, represents a source of polyphenols. However, studies about the bioaccessibility of polyphenols as a parameter to measure the nutritional quality and bioefficacy of them in the fruit after consumption are scarce. Chiltepin showed phenolic acids and flavonoids contents between 387 and 65 μg/g, respectively. Nevertheless, these values decreased after the digestion process. Before digestion, gallic acid, 4-hydroxibenzoinc acid, chlorogenic acid, caffeic acid, p-coumaric acid, quercetin and luteolin were the main polyphenols found in chiltepin by HPLC-DAD and confirmed by FIA-ESI-IT-MS/MS. Gallic and chlorogenic acids were non-detected in the gastric phase, while only p-coumaric acid (5.35 ± 3.89 μg/g), quercetin (5.91 ± 0.92 μg/g) and luteolin (2.86 ± 0.62 μg/g) were found in the intestinal phase. The bioaccessibility of phenolic acids, flavonoids, and total polyphenols after the intestinal phase was around 24, 17 and 23%, respectively. Overall, results indicated that release of polyphenols from chiltepin fruit might be affected by the food matrix and gastrointestinal conditions due to the low bioaccessibility values observed.
奇尔提平，一种主要生长在墨西哥西北部的野生辣椒，用于制作各种传统食物和传统药物，是多酚的来源之一。然而，作为衡量食用后水果中多酚营养质量和生物功效的参数，关于多酚生物利用度的研究还很少。奇尔提平的酚酸和类黄酮含量分别在 387 和 65μg/g 之间。然而，这些值在消化过程后会降低。在消化之前，通过 HPLC-DAD 检测和 FIA-ESI-IT-MS/MS 确认，奇尔提平中主要的多酚类物质有没食子酸、4-羟基苯甲酸、绿原酸、咖啡酸、对香豆酸、槲皮素和木樨草素。在胃阶段，没食子酸和绿原酸未被检出，而只有对香豆酸（5.35±3.89μg/g）、槲皮素（5.91±0.92μg/g）和木樨草素（2.86±0.62μg/g）在肠阶段被检出。酚酸、类黄酮和总多酚在肠阶段的生物利用度分别约为 24%、17%和 23%。总的来说，结果表明，由于观察到的低生物利用度值，多酚从奇尔提平果实中的释放可能受到食物基质和胃肠道条件的影响。
