Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions

Autores
Escudero, Leticia Belén; Fusari Gómez, Cecilia Mara; Altamirano, Jorgelina Cecilia; Camargo, Alejandra Beatriz; Wuilloud, Rodolfo German
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wine is a dietary source of polyphenolic compounds with reported health benefits when moderately consumed. Several of these compounds can associate with metals forming complexes. Therefore, this work was conducted to reach a better understanding of the nature and chemical stability of wine-derived Fe3+-quercetin complexes in a digestion model. The stability of the complexes in a synthetic (simulated) wine was studied before and after in vitro gastric and intestinal digestions by high-performance liquid chromatography (HPLC) with UV-Vis detection. Metal determination was performed by atomic absorption spectrometry (ETAAS) to evaluate possible dissociation of complexes. During HPLC analysis all peaks eluted from the chromatographic column were collected, acidified, and analyzed by ETAAS. The results showed that complexes remain substantially stable after gastric digestion conditions, with recoveries of 84% to 90%. Although metal complexes were partially degraded during intestinal digestion, 41% to 45% of the Fe3+-quercetin complexes was recovered. Practical Application: This work reveals the chemical stability of Fe3+-quercetin complexes in synthetic wines after an in vitro gastrointestinal digestion. The knowledge of this process would be useful to understand the bioavailability of these compounds.
Fil: Escudero, Leticia Belén. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fusari Gómez, Cecilia Mara. 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: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; 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
Fil: Wuilloud, Rodolfo German. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; Argentina
Materia
Gastric And Pancreatic Digestion
Iron
Polyphenols
Quercetin
Wine
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:11336/36765
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/36765
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditionsEscudero, Leticia BelénFusari Gómez, Cecilia MaraAltamirano, Jorgelina CeciliaCamargo, Alejandra BeatrizWuilloud, Rodolfo GermanGastric And Pancreatic DigestionIronPolyphenolsQuercetinWinehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Wine is a dietary source of polyphenolic compounds with reported health benefits when moderately consumed. Several of these compounds can associate with metals forming complexes. Therefore, this work was conducted to reach a better understanding of the nature and chemical stability of wine-derived Fe3+-quercetin complexes in a digestion model. The stability of the complexes in a synthetic (simulated) wine was studied before and after in vitro gastric and intestinal digestions by high-performance liquid chromatography (HPLC) with UV-Vis detection. Metal determination was performed by atomic absorption spectrometry (ETAAS) to evaluate possible dissociation of complexes. During HPLC analysis all peaks eluted from the chromatographic column were collected, acidified, and analyzed by ETAAS. The results showed that complexes remain substantially stable after gastric digestion conditions, with recoveries of 84% to 90%. Although metal complexes were partially degraded during intestinal digestion, 41% to 45% of the Fe3+-quercetin complexes was recovered. Practical Application: This work reveals the chemical stability of Fe3+-quercetin complexes in synthetic wines after an in vitro gastrointestinal digestion. The knowledge of this process would be useful to understand the bioavailability of these compounds.Fil: Escudero, Leticia Belén. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fusari Gómez, Cecilia Mara. 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: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; 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; ArgentinaFil: Wuilloud, Rodolfo German. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; ArgentinaWiley Blackwell Publishing, Inc2014-10info: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/11336/36765Escudero, Leticia Belén; Fusari Gómez, Cecilia Mara; Altamirano, Jorgelina Cecilia; Camargo, Alejandra Beatriz; Wuilloud, Rodolfo German; Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 79; 10; 10-2014; C1933-C19380022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12584/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.12584info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:39Zoai:ri.conicet.gov.ar:11336/36765instacron: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:34982025-09-03 09:51:40.153CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
title Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
spellingShingle Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
Escudero, Leticia Belén
Gastric And Pancreatic Digestion
Iron
Polyphenols
Quercetin
Wine
title_short Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
title_full Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
title_fullStr Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
title_full_unstemmed Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
title_sort Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
dc.creator.none.fl_str_mv Escudero, Leticia Belén
Fusari Gómez, Cecilia Mara
Altamirano, Jorgelina Cecilia
Camargo, Alejandra Beatriz
Wuilloud, Rodolfo German
author Escudero, Leticia Belén
author_facet Escudero, Leticia Belén
Fusari Gómez, Cecilia Mara
Altamirano, Jorgelina Cecilia
Camargo, Alejandra Beatriz
Wuilloud, Rodolfo German
author_role author
author2 Fusari Gómez, Cecilia Mara
Altamirano, Jorgelina Cecilia
Camargo, Alejandra Beatriz
Wuilloud, Rodolfo German
author2_role author
author
author
author
dc.subject.none.fl_str_mv Gastric And Pancreatic Digestion
Iron
Polyphenols
Quercetin
Wine
topic Gastric And Pancreatic Digestion
Iron
Polyphenols
Quercetin
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 Wine is a dietary source of polyphenolic compounds with reported health benefits when moderately consumed. Several of these compounds can associate with metals forming complexes. Therefore, this work was conducted to reach a better understanding of the nature and chemical stability of wine-derived Fe3+-quercetin complexes in a digestion model. The stability of the complexes in a synthetic (simulated) wine was studied before and after in vitro gastric and intestinal digestions by high-performance liquid chromatography (HPLC) with UV-Vis detection. Metal determination was performed by atomic absorption spectrometry (ETAAS) to evaluate possible dissociation of complexes. During HPLC analysis all peaks eluted from the chromatographic column were collected, acidified, and analyzed by ETAAS. The results showed that complexes remain substantially stable after gastric digestion conditions, with recoveries of 84% to 90%. Although metal complexes were partially degraded during intestinal digestion, 41% to 45% of the Fe3+-quercetin complexes was recovered. Practical Application: This work reveals the chemical stability of Fe3+-quercetin complexes in synthetic wines after an in vitro gastrointestinal digestion. The knowledge of this process would be useful to understand the bioavailability of these compounds.
Fil: Escudero, Leticia Belén. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fusari Gómez, Cecilia Mara. 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: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; 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
Fil: Wuilloud, Rodolfo German. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; Argentina
description Wine is a dietary source of polyphenolic compounds with reported health benefits when moderately consumed. Several of these compounds can associate with metals forming complexes. Therefore, this work was conducted to reach a better understanding of the nature and chemical stability of wine-derived Fe3+-quercetin complexes in a digestion model. The stability of the complexes in a synthetic (simulated) wine was studied before and after in vitro gastric and intestinal digestions by high-performance liquid chromatography (HPLC) with UV-Vis detection. Metal determination was performed by atomic absorption spectrometry (ETAAS) to evaluate possible dissociation of complexes. During HPLC analysis all peaks eluted from the chromatographic column were collected, acidified, and analyzed by ETAAS. The results showed that complexes remain substantially stable after gastric digestion conditions, with recoveries of 84% to 90%. Although metal complexes were partially degraded during intestinal digestion, 41% to 45% of the Fe3+-quercetin complexes was recovered. Practical Application: This work reveals the chemical stability of Fe3+-quercetin complexes in synthetic wines after an in vitro gastrointestinal digestion. The knowledge of this process would be useful to understand the bioavailability of these compounds.
publishDate 2014
dc.date.none.fl_str_mv 2014-10
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/11336/36765
Escudero, Leticia Belén; Fusari Gómez, Cecilia Mara; Altamirano, Jorgelina Cecilia; Camargo, Alejandra Beatriz; Wuilloud, Rodolfo German; Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 79; 10; 10-2014; C1933-C1938
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/36765
identifier_str_mv Escudero, Leticia Belén; Fusari Gómez, Cecilia Mara; Altamirano, Jorgelina Cecilia; Camargo, Alejandra Beatriz; Wuilloud, Rodolfo German; Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 79; 10; 10-2014; C1933-C1938
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12584/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.12584
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, 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
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