Abstract:

Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet.

Instituto de Patobiología

Author affiliation: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España

Author affiliation: Fernandez Miyakawa, Mariano Enrique. INTA. Instituto de Patobiología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Author affiliation: Giovando, Samuele. Centro Ricerche per la Chimica Fine Srl; Italia

Author affiliation: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromtología; España. Universidad de Granada. Instituto de Investigación Biosanitaria ibs.GRANADA; España