Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels

Autores
Van de Velde, Franco; Pirovani, Maria Elida; Drago, Silvina Rosa
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The total bioaccessibility of the main phenolic compounds from blackberry fruit using an in vitro gastrointestinal model with colonic fermentation was investigated. The incorporation of a dialysis membrane before starting the fermentation phase was included with the aim of providing more correct bioaccessibility estimations at colonic level. Phenolic compounds in the raw material and in digested samples were analyzed by high-performance liquid chromatography. The intestinal bioaccessibility was 1.8% for the principal anthocyanin, cyanidin-3-O-glucoside, and less than 1% for the principal ellagitannins, lambertianin A and C. In contrast, this value was 14.9% for ellagic acid, due to its release from ellagitannin breakdown. The intestinal bioaccessibility of total polyphenols, calculated as the sum of indigenous phenolic compound contents, was 2.2%. After fermentation, only 1% of the indigenous individual polyphenols was potentially bioaccessible at colonic level. However, ellagic acid colonic bioaccessibility was around 10% due to the prevention of its further metabolization by dialysis process. Total bioaccessibility of the main blackberry polyphenols, calculated as the sum of intestinal and colonic bioaccessibility, was around 3.3%, indicating that gastrointestinal and colonic conditions affected the amount of the indigenous polyphenols and, consequently, their bioaccessibility as intact structures.
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Pirovani, Maria Elida. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Colonic Bioaccessibility
Dialysis
Food Analysis
Food Composition
Intestinal Bioaccessibility
Phenolic 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:11336/83075
Acceder
id CONICETDig_ad301fee65dfe4b898feb64fda81ca48
oai_identifier_str oai:ri.conicet.gov.ar:11336/83075
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levelsVan de Velde, FrancoPirovani, Maria ElidaDrago, Silvina RosaColonic BioaccessibilityDialysisFood AnalysisFood CompositionIntestinal BioaccessibilityPhenolic Compoundshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The total bioaccessibility of the main phenolic compounds from blackberry fruit using an in vitro gastrointestinal model with colonic fermentation was investigated. The incorporation of a dialysis membrane before starting the fermentation phase was included with the aim of providing more correct bioaccessibility estimations at colonic level. Phenolic compounds in the raw material and in digested samples were analyzed by high-performance liquid chromatography. The intestinal bioaccessibility was 1.8% for the principal anthocyanin, cyanidin-3-O-glucoside, and less than 1% for the principal ellagitannins, lambertianin A and C. In contrast, this value was 14.9% for ellagic acid, due to its release from ellagitannin breakdown. The intestinal bioaccessibility of total polyphenols, calculated as the sum of indigenous phenolic compound contents, was 2.2%. After fermentation, only 1% of the indigenous individual polyphenols was potentially bioaccessible at colonic level. However, ellagic acid colonic bioaccessibility was around 10% due to the prevention of its further metabolization by dialysis process. Total bioaccessibility of the main blackberry polyphenols, calculated as the sum of intestinal and colonic bioaccessibility, was around 3.3%, indicating that gastrointestinal and colonic conditions affected the amount of the indigenous polyphenols and, consequently, their bioaccessibility as intact structures.Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Pirovani, Maria Elida. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science Inc2018-09info: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/11336/83075Van de Velde, Franco; Pirovani, Maria Elida; Drago, Silvina Rosa; Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels; Elsevier Science Inc; Journal of Food Composition and Analysis; 72; 9-2018; 22-310889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157518302035info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2018.05.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:15Zoai:ri.conicet.gov.ar:11336/83075instacron: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 13:13:16.178CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
title Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
spellingShingle Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
Van de Velde, Franco
Colonic Bioaccessibility
Dialysis
Food Analysis
Food Composition
Intestinal Bioaccessibility
Phenolic Compounds
title_short Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
title_full Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
title_fullStr Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
title_full_unstemmed Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
title_sort Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels
dc.creator.none.fl_str_mv Van de Velde, Franco
Pirovani, Maria Elida
Drago, Silvina Rosa
author Van de Velde, Franco
author_facet Van de Velde, Franco
Pirovani, Maria Elida
Drago, Silvina Rosa
author_role author
author2 Pirovani, Maria Elida
Drago, Silvina Rosa
author2_role author
author
dc.subject.none.fl_str_mv Colonic Bioaccessibility
Dialysis
Food Analysis
Food Composition
Intestinal Bioaccessibility
Phenolic Compounds
topic Colonic Bioaccessibility
Dialysis
Food Analysis
Food Composition
Intestinal Bioaccessibility
Phenolic 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 The total bioaccessibility of the main phenolic compounds from blackberry fruit using an in vitro gastrointestinal model with colonic fermentation was investigated. The incorporation of a dialysis membrane before starting the fermentation phase was included with the aim of providing more correct bioaccessibility estimations at colonic level. Phenolic compounds in the raw material and in digested samples were analyzed by high-performance liquid chromatography. The intestinal bioaccessibility was 1.8% for the principal anthocyanin, cyanidin-3-O-glucoside, and less than 1% for the principal ellagitannins, lambertianin A and C. In contrast, this value was 14.9% for ellagic acid, due to its release from ellagitannin breakdown. The intestinal bioaccessibility of total polyphenols, calculated as the sum of indigenous phenolic compound contents, was 2.2%. After fermentation, only 1% of the indigenous individual polyphenols was potentially bioaccessible at colonic level. However, ellagic acid colonic bioaccessibility was around 10% due to the prevention of its further metabolization by dialysis process. Total bioaccessibility of the main blackberry polyphenols, calculated as the sum of intestinal and colonic bioaccessibility, was around 3.3%, indicating that gastrointestinal and colonic conditions affected the amount of the indigenous polyphenols and, consequently, their bioaccessibility as intact structures.
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Pirovani, Maria Elida. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The total bioaccessibility of the main phenolic compounds from blackberry fruit using an in vitro gastrointestinal model with colonic fermentation was investigated. The incorporation of a dialysis membrane before starting the fermentation phase was included with the aim of providing more correct bioaccessibility estimations at colonic level. Phenolic compounds in the raw material and in digested samples were analyzed by high-performance liquid chromatography. The intestinal bioaccessibility was 1.8% for the principal anthocyanin, cyanidin-3-O-glucoside, and less than 1% for the principal ellagitannins, lambertianin A and C. In contrast, this value was 14.9% for ellagic acid, due to its release from ellagitannin breakdown. The intestinal bioaccessibility of total polyphenols, calculated as the sum of indigenous phenolic compound contents, was 2.2%. After fermentation, only 1% of the indigenous individual polyphenols was potentially bioaccessible at colonic level. However, ellagic acid colonic bioaccessibility was around 10% due to the prevention of its further metabolization by dialysis process. Total bioaccessibility of the main blackberry polyphenols, calculated as the sum of intestinal and colonic bioaccessibility, was around 3.3%, indicating that gastrointestinal and colonic conditions affected the amount of the indigenous polyphenols and, consequently, their bioaccessibility as intact structures.
publishDate 2018
dc.date.none.fl_str_mv 2018-09
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/11336/83075
Van de Velde, Franco; Pirovani, Maria Elida; Drago, Silvina Rosa; Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels; Elsevier Science Inc; Journal of Food Composition and Analysis; 72; 9-2018; 22-31
0889-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/83075
identifier_str_mv Van de Velde, Franco; Pirovani, Maria Elida; Drago, Silvina Rosa; Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels; Elsevier Science Inc; Journal of Food Composition and Analysis; 72; 9-2018; 22-31
0889-1575
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/S0889157518302035
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2018.05.007
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 Inc
publisher.none.fl_str_mv Elsevier Science Inc
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
_version_ 1842980699845427200
score 12.993085

Publicaciones similares