Izzo Luana, Castaldo Luigi, Lombardi Sonia, Gaspari Anna, Grosso Michela, Ritieni Alberto
Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy.
Laboratory of Biochemistry and Molecular Biology, Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples Federico II, Naples, Italy.
Front Nutr. 2022 Mar 8;9:849163. doi: 10.3389/fnut.2022.849163. eCollection 2022.
Tomato ( L.) is one of the most consumed vegetables in the world; it contains high amounts of antioxidant phytochemicals and essential nutrients. Although it is commonly consumed fresh, more than 80% of its consumption derives from processed products. Since limited information on changes in the bioaccessibility of bioactive compounds during gastrointestinal digestion was reported, this current study aimed to monitor the antioxidant activity, total polyphenolic and carotenoid content, and bioaccessibility during gastrointestinal digestion of different typologies ( = 7) of canned tomatoes. A comprehensive evaluation of the polyphenolic profile of digested and not digested samples was ascertained by ultra-high-performance liquid chromatography combined with high-resolution Orbitrap mass spectrometry. The results highlighted a considerable content of rutin (1.191-9.516 mg/100 g), naringenin (0.359-1.452 mg/100 g), chlorogenic acid (1.857-11.236 mg/100 g), and lycopene (50.894-222.061 mg/kg) in the analyzed matrices. After gastrointestinal digestion, large variability, losses and low recovery were recorded. An appreciable percentage of rutin (30.7%), naringenin (29.6%), chlorogenic acid (25.8%), and lycopene (varied between 9.3 and 20%) remained bioaccessible after the gastrointestinal digestion. Our study could be a valid support to evaluate which content of bioactive compounds could be really bioaccessible to exercise beneficial effects on human health.
番茄（L.）是世界上消费最多的蔬菜之一；它含有大量抗氧化植物化学物质和必需营养素。尽管通常新鲜食用，但超过80%的番茄消费来自加工产品。由于关于生物活性化合物在胃肠道消化过程中生物可及性变化的信息报道有限，本研究旨在监测不同类型（n = 7）罐装番茄在胃肠道消化过程中的抗氧化活性、总多酚和类胡萝卜素含量以及生物可及性。通过超高效液相色谱结合高分辨率轨道阱质谱对消化和未消化样品的多酚谱进行了全面评估。结果表明，在分析的基质中，芦丁（1.191 - 9.516 mg/100 g）、柚皮素（0.359 - 1.452 mg/100 g）、绿原酸（1.857 - 11.236 mg/100 g）和番茄红素（50.894 - 222.061 mg/kg）含量可观。胃肠道消化后，记录到较大的变异性、损失和低回收率。胃肠道消化后，相当比例的芦丁（30.7%）、柚皮素（29.6%）、绿原酸（25.8%）和番茄红素（9.3%至20%之间）仍具有生物可及性。我们的研究可为评估哪些生物活性化合物含量对人体健康具有真正的生物可及性并发挥有益作用提供有效支持。
