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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Gastrointestinal bioaccessibility and bioactivity of phenolic compounds from araca-boi fruit

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Author(s):
de Araujo, Fabio Fernandes [1] ; Farias, David de Paulo [1] ; Neri-Numa, Iramaia Angelica [1] ; Dias-Audibert, Flavia Luisa [2] ; Delafiori, Jeany [2] ; de Souza, Florisvaldo Gama [1] ; Catharino, Rodrigo Ramos [2] ; do Sacramento, Celio Kersul [3] ; Pastore, Glaucia Maria [1]
Total Authors: 9
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Sch Pharmaceut Sci, INNOVARE Biomarkers Lab, Campinas, SP - Brazil
[3] Univ Estadual Santa Cruz, Dept Agr & Environm Sci, Ilheus, BA - Brazil
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 135, JAN 2021.
Web of Science Citations: 0
Abstract

In this study, we evaluated for the first time the bioaccessibility and bioactivity of phenolic compounds present in fractions of araca-boi submitted to the in vitro gastrointestinal digestion. For this, were determined the content of phenolics and total flavonoids, antioxidant capacity, as well as heatmap analysis to evaluate the relative intensity of the phenolic compounds identified by ESI-LTQ-XL-MS/MS, before and after digestive process. It was observed that the seed had the highest amount of total phenolic compounds, and that this content was reduced after digestion, mainly in the intestinal phase (-22.0%), while the flavonoid content increased in the edible fraction (92.8%). From the ESI-LTQXL-MS/MS analysis, it was possible to identify 9 flavonoids and 8 phenolic acids in the edible fraction, while in the seed 10 flavonoids and 7 phenolic acids were identified. Heatmap analysis demonstrated that after intestinal digestion, phenolic acids reduced and flavonoids increased their relative intensity, suggesting that these compounds increased their content after this process. The seed showed the highest antioxidant capacity and in general this potential increased after digestion. Thus, the bioaccessibility and bioactivity of the phenolic compounds of araca-boi can be influenced by the fraction and digestive phase evaluated. (AU)

FAPESP's process: 20/00225-6 - Determination of antioxidant potential, in vitro bioaccessibility and evaluation of antidiabetic and prebiotic activities from the uvaia (Eugenia pyriformis Cambess)
Grantee:David de Paulo Farias
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 19/05718-3 - Determination of metabolic alterations and therapeutic potential of Zika Virus in cancer cells by mass spectrometry and artificial intelligence
Grantee:Jeany Delafiori
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)