In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples

Autores
López Froilán, R.; Ramírez Moreno, E.; Podio, Natalia Soledad; Pérez Rodríguez, M.L.; Cámara, M.; Baroni, María Verónica; Wunderlin, Daniel Alberto; Sánchez Mata, M.C.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. The studies about contents of food components should be complemented with either in vitro or in vivo bioaccessibility studies to know the amount of food components effectively available for functions in the human body. In this sense, a widely used in vitro model has been applied to assess the potential intestinal absorption of phenolic compounds and organic acids. The contents of hydroxycinnamic acids and flavonols were higher in instant regular coffee samples than in the decaffeinated ones. Bioaccessible phenolic compounds in most analyzed samples account for 20-25% of hydroxycinnamic acids and 17-26% of flavonols. This could mean that a great part of them can remain in the gut, acting as potential in situ antioxidants. Quinic, acetic, pyroglutamic, citric and fumaric acids were identified in commercial instant coffee samples. Succinic acid was found in the coffee blend containing chicory. All carboxylic acids showed a very high bioaccessibility. Particularly, acetic acid and quinic acid were found in higher contents in the samples treated with the in vitro simulation of gastrointestinal processes, compared to the original ones, which can be explained by their cleavage from chlorogenic acid during digestion. This is considered as a positive effect, since quinic acid is considered as an antioxidant inducer.
Fil: López Froilán, R.. Universidad Complutense de Madrid; España
Fil: Ramírez Moreno, E.. Universidad Autónoma del Estado de Hidalgo. Instituto de Ciencias de la Salud; México
Fil: Podio, Natalia 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: Pérez Rodríguez, M.L.. Universidad Complutense de Madrid; España
Fil: Cámara, M.. Universidad Complutense de Madrid; España
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
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
Fil: Sánchez Mata, M.C.. Universidad Complutense de Madrid; España
Materia
Cafe
Polifenoles
Nutricion
Antioxidantes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50054
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50054
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samplesLópez Froilán, R.Ramírez Moreno, E.Podio, Natalia SoledadPérez Rodríguez, M.L.Cámara, M.Baroni, María VerónicaWunderlin, Daniel AlbertoSánchez Mata, M.C.CafePolifenolesNutricionAntioxidanteshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. The studies about contents of food components should be complemented with either in vitro or in vivo bioaccessibility studies to know the amount of food components effectively available for functions in the human body. In this sense, a widely used in vitro model has been applied to assess the potential intestinal absorption of phenolic compounds and organic acids. The contents of hydroxycinnamic acids and flavonols were higher in instant regular coffee samples than in the decaffeinated ones. Bioaccessible phenolic compounds in most analyzed samples account for 20-25% of hydroxycinnamic acids and 17-26% of flavonols. This could mean that a great part of them can remain in the gut, acting as potential in situ antioxidants. Quinic, acetic, pyroglutamic, citric and fumaric acids were identified in commercial instant coffee samples. Succinic acid was found in the coffee blend containing chicory. All carboxylic acids showed a very high bioaccessibility. Particularly, acetic acid and quinic acid were found in higher contents in the samples treated with the in vitro simulation of gastrointestinal processes, compared to the original ones, which can be explained by their cleavage from chlorogenic acid during digestion. This is considered as a positive effect, since quinic acid is considered as an antioxidant inducer.Fil: López Froilán, R.. Universidad Complutense de Madrid; EspañaFil: Ramírez Moreno, E.. Universidad Autónoma del Estado de Hidalgo. Instituto de Ciencias de la Salud; MéxicoFil: Podio, Natalia 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: Pérez Rodríguez, M.L.. Universidad Complutense de Madrid; EspañaFil: Cámara, M.. Universidad Complutense de Madrid; EspañaFil: 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; 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; ArgentinaFil: Sánchez Mata, M.C.. Universidad Complutense de Madrid; EspañaRoyal Society of Chemistry2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50054López Froilán, R.; Ramírez Moreno, E.; Podio, Natalia Soledad; Pérez Rodríguez, M.L.; Cámara, M.; et al.; In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples; Royal Society of Chemistry; Food and Function; 7; 6; 6-2016; 2706-27112042-64962042-650XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1039/C6FO00315Jinfo:eu-repo/semantics/altIdentifier/url/https://rsc.li/2lxrleeinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:06Zoai:ri.conicet.gov.ar:11336/50054instacron: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:34982025-10-22 11:52:06.953CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
title In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
spellingShingle In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
López Froilán, R.
Cafe
Polifenoles
Nutricion
Antioxidantes
title_short In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
title_full In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
title_fullStr In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
title_full_unstemmed In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
title_sort In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
dc.creator.none.fl_str_mv López Froilán, R.
Ramírez Moreno, E.
Podio, Natalia Soledad
Pérez Rodríguez, M.L.
Cámara, M.
Baroni, María Verónica
Wunderlin, Daniel Alberto
Sánchez Mata, M.C.
author López Froilán, R.
author_facet López Froilán, R.
Ramírez Moreno, E.
Podio, Natalia Soledad
Pérez Rodríguez, M.L.
Cámara, M.
Baroni, María Verónica
Wunderlin, Daniel Alberto
Sánchez Mata, M.C.
author_role author
author2 Ramírez Moreno, E.
Podio, Natalia Soledad
Pérez Rodríguez, M.L.
Cámara, M.
Baroni, María Verónica
Wunderlin, Daniel Alberto
Sánchez Mata, M.C.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cafe
Polifenoles
Nutricion
Antioxidantes
topic Cafe
Polifenoles
Nutricion
Antioxidantes
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. The studies about contents of food components should be complemented with either in vitro or in vivo bioaccessibility studies to know the amount of food components effectively available for functions in the human body. In this sense, a widely used in vitro model has been applied to assess the potential intestinal absorption of phenolic compounds and organic acids. The contents of hydroxycinnamic acids and flavonols were higher in instant regular coffee samples than in the decaffeinated ones. Bioaccessible phenolic compounds in most analyzed samples account for 20-25% of hydroxycinnamic acids and 17-26% of flavonols. This could mean that a great part of them can remain in the gut, acting as potential in situ antioxidants. Quinic, acetic, pyroglutamic, citric and fumaric acids were identified in commercial instant coffee samples. Succinic acid was found in the coffee blend containing chicory. All carboxylic acids showed a very high bioaccessibility. Particularly, acetic acid and quinic acid were found in higher contents in the samples treated with the in vitro simulation of gastrointestinal processes, compared to the original ones, which can be explained by their cleavage from chlorogenic acid during digestion. This is considered as a positive effect, since quinic acid is considered as an antioxidant inducer.
Fil: López Froilán, R.. Universidad Complutense de Madrid; España
Fil: Ramírez Moreno, E.. Universidad Autónoma del Estado de Hidalgo. Instituto de Ciencias de la Salud; México
Fil: Podio, Natalia 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: Pérez Rodríguez, M.L.. Universidad Complutense de Madrid; España
Fil: Cámara, M.. Universidad Complutense de Madrid; España
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
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
Fil: Sánchez Mata, M.C.. Universidad Complutense de Madrid; España
description Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. The studies about contents of food components should be complemented with either in vitro or in vivo bioaccessibility studies to know the amount of food components effectively available for functions in the human body. In this sense, a widely used in vitro model has been applied to assess the potential intestinal absorption of phenolic compounds and organic acids. The contents of hydroxycinnamic acids and flavonols were higher in instant regular coffee samples than in the decaffeinated ones. Bioaccessible phenolic compounds in most analyzed samples account for 20-25% of hydroxycinnamic acids and 17-26% of flavonols. This could mean that a great part of them can remain in the gut, acting as potential in situ antioxidants. Quinic, acetic, pyroglutamic, citric and fumaric acids were identified in commercial instant coffee samples. Succinic acid was found in the coffee blend containing chicory. All carboxylic acids showed a very high bioaccessibility. Particularly, acetic acid and quinic acid were found in higher contents in the samples treated with the in vitro simulation of gastrointestinal processes, compared to the original ones, which can be explained by their cleavage from chlorogenic acid during digestion. This is considered as a positive effect, since quinic acid is considered as an antioxidant inducer.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
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/11336/50054
López Froilán, R.; Ramírez Moreno, E.; Podio, Natalia Soledad; Pérez Rodríguez, M.L.; Cámara, M.; et al.; In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples; Royal Society of Chemistry; Food and Function; 7; 6; 6-2016; 2706-2711
2042-6496
2042-650X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50054
identifier_str_mv López Froilán, R.; Ramírez Moreno, E.; Podio, Natalia Soledad; Pérez Rodríguez, M.L.; Cámara, M.; et al.; In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples; Royal Society of Chemistry; Food and Function; 7; 6; 6-2016; 2706-2711
2042-6496
2042-650X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/url/https://rsc.li/2lxrlee
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
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 12.982451

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