Di Matteo Angela, Paolillo Antonio, Ciriaco Lidia, Silva Juliane Lima da, Pascale Stefania De, Izzo Luana
Foodlab, Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy.
School of Chemistry and Food, Federal University of Rio Grande, Av. Itália, Km 8, Rio Grande 96203-900, Brazil.
Foods. 2025 Jul 3;14(13):2367. doi: 10.3390/foods14132367.
Asparagus ( L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following typical domestic preparation and digestion remains unclear. This study assessed the polyphenolic profile and antioxidant capacity of the edible portion of two cultivars ( and ), harvested in different seasons, in edible form, cooked (using boiling on an induction cooktop), and cooked-digested extracts. Rutin emerged as the most abundant in all analyzed samples; its concentration in the edible part reached 1770.72 in and 995.20 mg/kg in . Cooking increased rutin content in April-harvested asparagus to 1966.00 in and 2042.44 mg/kg in , reflecting an increase of more than 2.5-fold compared to the respective values observed at the earlier harvest. Despite the substantial reduction in bioactive compounds observed during in vitro gastrointestinal digestion, a total of 146.95 to 454.58 mg/kg of bioaccessible compounds remaining available for potential intestinal absorption after digestion across both cultivars and harvest periods. These results provide a greater understanding of the behavior of polyphenol-rich vegetables and underscore the importance of simulating gastrointestinal processes when assessing the health-promoting potential of bioactive compounds.
芦笋（L.）因其营养和功能特性而被广泛认可，这归因于其富含多酚和抗氧化化合物。然而，经过典型家庭烹饪和消化后仍具有生物可利用性的化合物含量尚不清楚。本研究评估了两个品种（和）在不同季节收获的可食用部分、以可食用形式、煮熟（使用电磁炉煮沸）以及煮熟-消化提取物中的多酚谱和抗氧化能力。芦丁在所有分析样品中含量最高；其在可食用部分的浓度在中达到1770.72，在中为995.20毫克/千克。烹饪使4月收获的芦笋中的芦丁含量增加到中为1966.00，在中为2042.44毫克/千克，与早期收获时观察到的各自值相比增加了超过2.5倍。尽管在体外胃肠道消化过程中观察到生物活性化合物大幅减少，但在两个品种和收获期消化后，共有146.95至454.58毫克/千克的生物可利用化合物仍可用于潜在的肠道吸收。这些结果有助于更深入地了解富含多酚蔬菜的行为，并强调在评估生物活性化合物的健康促进潜力时模拟胃肠道过程的重要性。
