Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines

Autores
Lingua, Mariana Soledad; Wunderlin, Daniel Alberto; Baroni, María Verónica
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased the bioaccesibility of TP (total polyphenols) in grapes, while in wine these compounds were already bioaccessible. Intestinal digestion reduced the bioaccessible polyphenols of grapes and wines, mainly due to the alkaline pH of the digestive fluid. Only 16% and 52% of the initial TP in grapes and wine, respectively, were found after assay (dialysed plus nondialysed fractions). Moreover, 21% and 39% of grape and wine AC, respectively, was conserved. In spite of the significant loss of polyphenols during digestion, both grapes and red wine still retain AC. Anthocyanins were less affected by human GI tract. Therefore, they could be the most relevant compounds to explain the AC of both grapes and red wine after GI.
Fil: Lingua, Mariana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Materia
ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
GASTRO-INTESTINAL DIGESTION
POLYPHENOLS
RED GRAPE AND WINE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91208
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/91208
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of simulated digestion on the phenolic components of red grapes and their corresponding winesLingua, Mariana SoledadWunderlin, Daniel AlbertoBaroni, María VerónicaANTIOXIDANT CAPACITYBIOACCESSIBILITYGASTRO-INTESTINAL DIGESTIONPOLYPHENOLSRED GRAPE AND WINEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased the bioaccesibility of TP (total polyphenols) in grapes, while in wine these compounds were already bioaccessible. Intestinal digestion reduced the bioaccessible polyphenols of grapes and wines, mainly due to the alkaline pH of the digestive fluid. Only 16% and 52% of the initial TP in grapes and wine, respectively, were found after assay (dialysed plus nondialysed fractions). Moreover, 21% and 39% of grape and wine AC, respectively, was conserved. In spite of the significant loss of polyphenols during digestion, both grapes and red wine still retain AC. Anthocyanins were less affected by human GI tract. Therefore, they could be the most relevant compounds to explain the AC of both grapes and red wine after GI.Fil: Lingua, Mariana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaElsevier2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91208Lingua, Mariana Soledad; Wunderlin, Daniel Alberto; Baroni, María Verónica; Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines; Elsevier; Journal of Functional Foods; 44; 5-2018; 86-941756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464618300793info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2018.02.034info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:06:10Zoai:ri.conicet.gov.ar:11336/91208instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:06:10.567CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
title Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
spellingShingle Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
Lingua, Mariana Soledad
ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
GASTRO-INTESTINAL DIGESTION
POLYPHENOLS
RED GRAPE AND WINE
title_short Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
title_full Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
title_fullStr Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
title_full_unstemmed Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
title_sort Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
dc.creator.none.fl_str_mv Lingua, Mariana Soledad
Wunderlin, Daniel Alberto
Baroni, María Verónica
author Lingua, Mariana Soledad
author_facet Lingua, Mariana Soledad
Wunderlin, Daniel Alberto
Baroni, María Verónica
author_role author
author2 Wunderlin, Daniel Alberto
Baroni, María Verónica
author2_role author
author
dc.subject.none.fl_str_mv ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
GASTRO-INTESTINAL DIGESTION
POLYPHENOLS
RED GRAPE AND WINE
topic ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
GASTRO-INTESTINAL DIGESTION
POLYPHENOLS
RED GRAPE AND WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased the bioaccesibility of TP (total polyphenols) in grapes, while in wine these compounds were already bioaccessible. Intestinal digestion reduced the bioaccessible polyphenols of grapes and wines, mainly due to the alkaline pH of the digestive fluid. Only 16% and 52% of the initial TP in grapes and wine, respectively, were found after assay (dialysed plus nondialysed fractions). Moreover, 21% and 39% of grape and wine AC, respectively, was conserved. In spite of the significant loss of polyphenols during digestion, both grapes and red wine still retain AC. Anthocyanins were less affected by human GI tract. Therefore, they could be the most relevant compounds to explain the AC of both grapes and red wine after GI.
Fil: Lingua, Mariana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
description The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased the bioaccesibility of TP (total polyphenols) in grapes, while in wine these compounds were already bioaccessible. Intestinal digestion reduced the bioaccessible polyphenols of grapes and wines, mainly due to the alkaline pH of the digestive fluid. Only 16% and 52% of the initial TP in grapes and wine, respectively, were found after assay (dialysed plus nondialysed fractions). Moreover, 21% and 39% of grape and wine AC, respectively, was conserved. In spite of the significant loss of polyphenols during digestion, both grapes and red wine still retain AC. Anthocyanins were less affected by human GI tract. Therefore, they could be the most relevant compounds to explain the AC of both grapes and red wine after GI.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/91208
Lingua, Mariana Soledad; Wunderlin, Daniel Alberto; Baroni, María Verónica; Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines; Elsevier; Journal of Functional Foods; 44; 5-2018; 86-94
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91208
identifier_str_mv Lingua, Mariana Soledad; Wunderlin, Daniel Alberto; Baroni, María Verónica; Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines; Elsevier; Journal of Functional Foods; 44; 5-2018; 86-94
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464618300793
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2018.02.034
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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