Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico; Universidad Autónoma de San Luis Potosí, Instituto de Investigación de Zonas Desérticas, Altair 200, Col. Del Llano, C.P. 78377 San Luis Potosí, SLP, Mexico.
Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales, Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
Food Res Int. 2021 Jan;139:109960. doi: 10.1016/j.foodres.2020.109960. Epub 2020 Dec 10.
Dried fruit pulp and oil from avocado fruit (Persea americana, Cv Hass) at five different ripening stages were digested in vitro to determine the bioaccessibility of several fat-soluble bioactive compounds (FSBC). Viscosity, particle size, ζ-potential and lipolysis were evaluated and related to the bioaccessibility of the tested compounds. Fatty acids were more bioaccessible than carotenoids and tocopherols. The viscosity of gastrointestinal medium was related to the initial fruit firmness and modulated the bioaccessibility of neoxanthin, violaxanthin, lutein and luteoxanthin, while particle size and ζ-potential influenced the bioaccessibility of fatty acids. Lipolysis degree highly altered the bioaccessibility of luteoxanthin, pheophytin b, and α-tocopherol indicating that these digestive events are highly involved in the bioaccessibility of FSBC. In summary, FSBC from avocado fruit are highly bioaccessible, but their bioaccessibility depends on fruit ripening stage and FSBC type and concentration.
鳄梨果实（Persea americana，Cv Hass）的干果肉和油在五个不同的成熟阶段进行体外消化，以确定几种脂溶性生物活性化合物（FSBC）的生物利用度。评估了粘度、粒径、ζ-电位和脂肪分解，并将其与测试化合物的生物利用度相关联。脂肪酸比类胡萝卜素和生育酚更具生物利用度。胃肠道介质的粘度与初始果实硬度有关，并调节了新黄质、玉米黄质、叶黄素和叶黄素的生物利用度，而粒径和ζ-电位则影响了脂肪酸的生物利用度。脂肪分解程度极大地改变了叶黄素、脱镁叶绿素 b 和α-生育酚的生物利用度，表明这些消化事件高度参与了 FSBC 的生物利用度。总之，鳄梨果实中的 FSBC 具有高度的生物利用度，但它们的生物利用度取决于果实的成熟度和 FSBC 的类型和浓度。
