Effect of an In Vitro Digestion on the Antioxidant Capacity of a Microfiltrated Blackberry Juice (Rubus adenotrichos)
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| Autores: | , , , , |
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| Formato: | artículo original |
| Fecha de Publicación: | 2018 |
| Descripción: | The health benefits attributed to berries are largely dependent on their bioavailability. This study evaluated the antioxidant activity for different samples of blackberry juice submitted to an in vitro digestion. The HPLC analysis demonstrated that gastric conditions had only a slight impact on the phenolic composition, but the digestion simulating intestine conditions caused marked changes. The dialyzed fraction, which represents the serum available material, showed 33% and 35% less activity against nitrogen-derived radicals and a significant reduction of 46% in the inhibitory capacity against intracellular ROS. Other models used to evaluate the capacity to inhibit lipid peroxidation did not show significant differences in any of the digestion samples. Our results suggest that blackberry polyphenols could exert their antioxidant capacity after passage through the GIT. However, the dialyzed fraction suffers a partial depletion of its antioxidant ability, this could be attributed to the absence of ellagitannins. |
| País: | Kérwá |
| Institución: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| OAI Identifier: | oai:https://www.kerwa.ucr.ac.cr:10669/74624 |
| Acceso en línea: | http://www.mdpi.com/2306-5710/4/2/30 https://hdl.handle.net/10669/74624 |
| Access Level: | acceso abierto |
| Palabra clave: | Blackberry juice Rubus adenotrichos Antioxidant activity Lipid peroxidation Polyphenols bioavailability In vitro digestion 663 Tecnología de bebidas |