Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations

Autores
Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur compounds (OSCs) are renowned phytochemicals responsible for garlic health-effects. Currently, garlic matrix role in OSCs bioaccessibility has not been studied. Furthermore, the digestive behavior of isolated OSCs added to garlic preparations is unknown. In order to decipher these questions, different garlic matrices were subjected to in vitro digestion. Our findings demonstrate that garlic matrix impacts significantly on OSCs digestive performance. Therefore, digestive stability and bioaccessibility varied with the garlic preparation form. Powdered garlic, in fresh and stir-fried form, presented the highest stability and bioaccessibility values because matrix components suspended in digestive fluids protected OSCs during digestion. Hence, garlic powder would be suitable for OSCs dietary incorporation and functional food design. On the other hand, naturally occurring OSCs were more stable than isolated OSCs added to garlic samples. This behavior can be explained by a more deepen interaction of endogenous compounds with the matrix components and their location inside the vegetable structure. Therefore, OSCs addition procedures in food matrices should be carefully designed to optimize the phytochemical bioefficacy.
Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Materia
2-VINYL-4H-1,3-DITHIIN (CID = 133337)
ALLICIN (CID = 65036)
BIOACCESSIBILITY
DIALLYL DISULFIDE (CID = 16590)
DIALLYL SULFIDE (CID = 11617)
DIALLYL TRISULFIDE (CID = 16315)
DIGESTION
E/Z AJOENE (CID = 5386591, CID = 9881148)
GARLIC
MATRIX EFFECT
ORGANOSULFUR COMPOUNDS
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:11336/148872
Acceder
id CONICETDig_532c86fef0cdafc727f68d1b2b98e6de
oai_identifier_str oai:ri.conicet.gov.ar:11336/148872
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparationsTorres Palazzolo, Carolina AndreaRamirez, Daniela AndreaBeretta, Hebe VanesaCamargo, Alejandra Beatriz2-VINYL-4H-1,3-DITHIIN (CID = 133337)ALLICIN (CID = 65036)BIOACCESSIBILITYDIALLYL DISULFIDE (CID = 16590)DIALLYL SULFIDE (CID = 11617)DIALLYL TRISULFIDE (CID = 16315)DIGESTIONE/Z AJOENE (CID = 5386591, CID = 9881148)GARLICMATRIX EFFECTORGANOSULFUR COMPOUNDShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur compounds (OSCs) are renowned phytochemicals responsible for garlic health-effects. Currently, garlic matrix role in OSCs bioaccessibility has not been studied. Furthermore, the digestive behavior of isolated OSCs added to garlic preparations is unknown. In order to decipher these questions, different garlic matrices were subjected to in vitro digestion. Our findings demonstrate that garlic matrix impacts significantly on OSCs digestive performance. Therefore, digestive stability and bioaccessibility varied with the garlic preparation form. Powdered garlic, in fresh and stir-fried form, presented the highest stability and bioaccessibility values because matrix components suspended in digestive fluids protected OSCs during digestion. Hence, garlic powder would be suitable for OSCs dietary incorporation and functional food design. On the other hand, naturally occurring OSCs were more stable than isolated OSCs added to garlic samples. This behavior can be explained by a more deepen interaction of endogenous compounds with the matrix components and their location inside the vegetable structure. Therefore, OSCs addition procedures in food matrices should be carefully designed to optimize the phytochemical bioefficacy.Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaElsevier Science2021-01info: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/11336/148872Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations; Elsevier Science; LWT - Food Science and Technology; 136; 1-2021; 1-70023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820312901info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110301info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:21Zoai:ri.conicet.gov.ar:11336/148872instacron: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:34982025-09-29 09:41:21.777CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
title Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
spellingShingle Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
Torres Palazzolo, Carolina Andrea
2-VINYL-4H-1,3-DITHIIN (CID = 133337)
ALLICIN (CID = 65036)
BIOACCESSIBILITY
DIALLYL DISULFIDE (CID = 16590)
DIALLYL SULFIDE (CID = 11617)
DIALLYL TRISULFIDE (CID = 16315)
DIGESTION
E/Z AJOENE (CID = 5386591, CID = 9881148)
GARLIC
MATRIX EFFECT
ORGANOSULFUR COMPOUNDS
title_short Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
title_full Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
title_fullStr Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
title_full_unstemmed Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
title_sort Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations
dc.creator.none.fl_str_mv Torres Palazzolo, Carolina Andrea
Ramirez, Daniela Andrea
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
author Torres Palazzolo, Carolina Andrea
author_facet Torres Palazzolo, Carolina Andrea
Ramirez, Daniela Andrea
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
author_role author
author2 Ramirez, Daniela Andrea
Beretta, Hebe Vanesa
Camargo, Alejandra Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv 2-VINYL-4H-1,3-DITHIIN (CID = 133337)
ALLICIN (CID = 65036)
BIOACCESSIBILITY
DIALLYL DISULFIDE (CID = 16590)
DIALLYL SULFIDE (CID = 11617)
DIALLYL TRISULFIDE (CID = 16315)
DIGESTION
E/Z AJOENE (CID = 5386591, CID = 9881148)
GARLIC
MATRIX EFFECT
ORGANOSULFUR COMPOUNDS
topic 2-VINYL-4H-1,3-DITHIIN (CID = 133337)
ALLICIN (CID = 65036)
BIOACCESSIBILITY
DIALLYL DISULFIDE (CID = 16590)
DIALLYL SULFIDE (CID = 11617)
DIALLYL TRISULFIDE (CID = 16315)
DIGESTION
E/Z AJOENE (CID = 5386591, CID = 9881148)
GARLIC
MATRIX EFFECT
ORGANOSULFUR COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur compounds (OSCs) are renowned phytochemicals responsible for garlic health-effects. Currently, garlic matrix role in OSCs bioaccessibility has not been studied. Furthermore, the digestive behavior of isolated OSCs added to garlic preparations is unknown. In order to decipher these questions, different garlic matrices were subjected to in vitro digestion. Our findings demonstrate that garlic matrix impacts significantly on OSCs digestive performance. Therefore, digestive stability and bioaccessibility varied with the garlic preparation form. Powdered garlic, in fresh and stir-fried form, presented the highest stability and bioaccessibility values because matrix components suspended in digestive fluids protected OSCs during digestion. Hence, garlic powder would be suitable for OSCs dietary incorporation and functional food design. On the other hand, naturally occurring OSCs were more stable than isolated OSCs added to garlic samples. This behavior can be explained by a more deepen interaction of endogenous compounds with the matrix components and their location inside the vegetable structure. Therefore, OSCs addition procedures in food matrices should be carefully designed to optimize the phytochemical bioefficacy.
Fil: Torres Palazzolo, Carolina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Ramirez, Daniela Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description Phytochemicals are dietary compounds considered lifespan-essentials. Their beneficial effects strongly depend on their bioaccessible quantities, in turn determined by food matrix components. Organosulfur compounds (OSCs) are renowned phytochemicals responsible for garlic health-effects. Currently, garlic matrix role in OSCs bioaccessibility has not been studied. Furthermore, the digestive behavior of isolated OSCs added to garlic preparations is unknown. In order to decipher these questions, different garlic matrices were subjected to in vitro digestion. Our findings demonstrate that garlic matrix impacts significantly on OSCs digestive performance. Therefore, digestive stability and bioaccessibility varied with the garlic preparation form. Powdered garlic, in fresh and stir-fried form, presented the highest stability and bioaccessibility values because matrix components suspended in digestive fluids protected OSCs during digestion. Hence, garlic powder would be suitable for OSCs dietary incorporation and functional food design. On the other hand, naturally occurring OSCs were more stable than isolated OSCs added to garlic samples. This behavior can be explained by a more deepen interaction of endogenous compounds with the matrix components and their location inside the vegetable structure. Therefore, OSCs addition procedures in food matrices should be carefully designed to optimize the phytochemical bioefficacy.
publishDate 2021
dc.date.none.fl_str_mv 2021-01
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/11336/148872
Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations; Elsevier Science; LWT - Food Science and Technology; 136; 1-2021; 1-7
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/148872
identifier_str_mv Torres Palazzolo, Carolina Andrea; Ramirez, Daniela Andrea; Beretta, Hebe Vanesa; Camargo, Alejandra Beatriz; Matrix effect on phytochemical bioaccessibility. The case of organosulfur compounds in garlic preparations; Elsevier Science; LWT - Food Science and Technology; 136; 1-2021; 1-7
0023-6438
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://linkinghub.elsevier.com/retrieve/pii/S0023643820312901
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.110301
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 Science
publisher.none.fl_str_mv Elsevier Science
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 13.070432

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