Full metadata record
DC Field | Value | Language |
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dc.creator | Santiago, E. (Elsy) de | - |
dc.creator | Pereira-Caro, G. (Gema) | - |
dc.creator | Moreno-Rojas, J. M. (José Manuel) | - |
dc.creator | Cid, C. (Concepción) | - |
dc.creator | Peña, M.P. (María Paz) de | - |
dc.date.accessioned | 2018-07-12T06:30:55Z | - |
dc.date.available | 2018-07-12T06:30:55Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | Santiago, E. (Elsy) de; Pereira-Caro, G. (Gema); Moreno-Rojas, J. M. (José Manuel); et al. "Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)". Journal of Agricultural and Food Chemistry. 66 (23), 2018, 5832 - 5844 | es_ES |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.uri | https://hdl.handle.net/10171/53262 | - |
dc.description.abstract | This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly ( p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Economy and Competitiveness (AGL2014-52636-P). E. De Santiago expresses their gratitude to the Association of Friends of the University of Navarra for the grant received. G. Pereira-Caro was supported by two postdoctoral research contracts funded by IFAPA and ESF (2014-2017) and by the Spanish Ministry of Economy and Competitiveness “Juan de la Cierva-Incorporación” funded (FJCI-2015-26433) respectively. | es_ES |
dc.language.iso | eng | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | * |
dc.subject | Opuntia ficus-indica | es_ES |
dc.subject | Bioaccessibility | es_ES |
dc.subject | Cactus | es_ES |
dc.subject | Heat treatment | es_ES |
dc.subject | In vitro gastrointestinal digestion | es_ES |
dc.subject | Polyphenols | es_ES |
dc.subject | Materias Investigacion::Farmacia | es_ES |
dc.title | Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica) | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://www.ncbi.nlm.nih.gov/pubmed/29770691 | es_ES |
dc.identifier.doi | 10.1021/acs.jafc.8b01167 | - |
dadun.citation.endingPage | 5844 | es_ES |
dadun.citation.number | 23 | es_ES |
dadun.citation.publicationName | Journal of Agricultural and Food Chemistry | es_ES |
dadun.citation.startingPage | 5832 | es_ES |
dadun.citation.volume | 66 | es_ES |
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