Food and Health Omics, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, 32004 Ourense, Spain.
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
J Agric Food Chem. 2021 Oct 6;69(39):11592-11605. doi: 10.1021/acs.jafc.1c04592. Epub 2021 Sep 22.
The INFOGEST standardized method was applied to assess the potential bioaccessibility and bioaccessibility of the phenolic compounds from a Galician extra-virgin olive oil (EVOO). The digestion model involves three steps and generates two fractions after each one: an aqueous fraction (namely, water phase (Wp)) and an oily fraction (namely, oily phase (Op)). The results showed that secoiridoids were the most abundant family in the Galician EVOO polar fraction, representing 98% of the total phenolic compounds. After oral digestion, phenolic acids and simple phenols were mainly detected in Wp, while lignans and flavonoids were mostly found in Op. After gastric digestion, extensive hydrolysis of secoiridoids was observed to generate free tyrosol, hydroxytyrosol, and hydroxytyrosol acetate. The instability of secoiridoids after intestinal digestion was again responsible for the release of simple phenols, which were mainly recovered in Wp together with flavonoids. In contrast, lignans were stable to duodenal conditions and remained in Op.
INFOGEST 标准化方法被应用于评估加利西亚特级初榨橄榄油（EVOO）中酚类化合物的潜在生物可及性和生物可及性。该消化模型包括三个步骤，每个步骤都会生成两个分数：水相（即水相（Wp））和油相（即油相（Op））。结果表明，在加利西亚 EVOO 极性馏分中，西奥罗里德是最丰富的家族，占总酚类化合物的 98%。口服消化后，Wp 中主要检测到酚酸和简单酚，而 Op 中主要检测到木脂素和类黄酮。胃消化后，观察到西奥罗里德的广泛水解生成游离酪醇、羟基酪醇和羟基酪醇乙酸酯。肠消化后西奥罗里德的不稳定性再次导致简单酚的释放，主要与类黄酮一起回收于 Wp 中。相比之下，木脂素对十二指肠条件稳定，保留在 Op 中。
