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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.)

Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit

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Author(s):
Farias, David de Paulo [1] ; de Araujo, Fabio Fernandes [1] ; Neri-Numa, Iramaia Angelica [1] ; Dias-Audibert, Flavia Luisa [2] ; Delafiori, Jeany [2] ; Catharino, Rodrigo Ramos [2] ; Pastore, Glaucia Maria [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Bioflavors & Bioact Cpds Lab, Dept Food Sci, Fac Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Sch Pharmaceut Sci, Innovare Biomarkers Lab, BR-13083877 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 150, n. A DEC 2021.
Web of Science Citations: 0
Abstract

Uvaia is a Brazilian fruit species that has great economic and nutritional potential, in addition to being a good source of compounds of biological interest. In this study, we evaluated for the first time the influence of in vitro gastrointestinal digestion on the bioaccessibility and bioactivity of phenolic compounds from two fractions of uvaia (edible and seed). It was observed that the content of total phenolic compounds was about 3 times higher in the seed (undigested extract), but reduced significantly after intestinal digestion (-50.08%). In turn, the total flavonoid content was about 5 times higher in the undigested seed extract. After intestinal digestion, the flavonoid content increased in the edible fraction (+109.49%) and decreased in the uvaia seed (-70.20%). The heatmap analysis showed that after intestinal digestion, there was an increase in the relative intensity of the flavonoids, while phenolic acids reduced their intensity. The antioxidant capacity of the undigested extract was 4-7 times greater for the seed, but decreased after intestinal digestion (-8.04-27.23%), while the antioxidant capacity of the edible fraction increased by 72.12-107.89% in this same stage of digestion. Thus, the content of phenolic compounds and antioxidant capacity were higher in the uvaia seed, and the bioaccessibility of the bioactive compounds in this fruit were dependent on the fraction and digestive phase evaluated. These results can contribute to the establishment of uvaia as a novel ingredient for preparations with functional claims. (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)
FAPESP's process: 20/15163-6 - Determination of chemical composition, bioaccessibility and evaluation of antidiabetic and prebiotic activities from Xique-Xique (Pilosocereus gounellei) and Mandacaru (Cereus jamacaru) fruits
Grantee:Fábio Fernandes de Araújo
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
Grantee:Glaucia Maria Pastore
Support Opportunities: Research Projects - Thematic Grants