Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation

卷:201

Mosele, Juana I. ; Macia, Alba ; Romero, Mari-Paz ; Motilva, Maria-Jose

Univ Lleida

关键词: Antioxidants;    Arbutus unedo;    In vitro fermentation;    In vitro gastrointestinal digestion;    Phenolic compounds;   

DOI  :  10.1016/j.foodchem.2016.01.076

学科分类：食品科学和技术

【 摘 要 】

The natural antioxidants of Arbutus unedo highlight the importance of this fruit as natural source of bioactive compounds. In the present study, to evaluate the stability of phenolic compounds, ascorbic acid and fat-soluble antioxidants (alpha-tocopherol, beta-carotene and lutein), in vitro gastrointestinal digestion was applied to A. unedo fruit. After that, the non-absorbable fraction was anaerobically incubated with human faeces and the metabolic pathway for gallotannins, ellagitannins, flavan-3-ols and anthocyanins from A. unedo fruit was proposed. The results showed that the presence of pectin from the fruit hampered the solubilization of the phenolic compounds (with exception of gallic and ellagic acids) and fat-soluble vitamins during gastric digestion. Degradation of pectin-gel during the duodenal digestion favored the release of the phenolic compounds and fat-soluble antioxidants to the media. The catabolic activity of human microbiota led to the generation of a wide range of simple phenols, such as p-hydroxybenzoic acid and catechol, derived from the catabolism of gallotannins, ellagitannins, flavan-3-ols and anthocyanins. (C) 2016 Elsevier Ltd. All rights reserved.