Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model...

Autores
Rodriguez, Marianela Desireé; Monsierra, Luisina; Mansilla, Pablo Sebastián; Pérez, Gabriela Teresa; de Pascual, Teresa Sonia
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Impact Factor 2023: 5.7
Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize “Moragro” cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. “Moragro”, 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3-malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin–Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that “Moragro” purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry.
info:eu-repo/semantics/publishedVersion
Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
Materia
Anthocyanins
Zea mays L
Purple maize flour
Antioxidant activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Digital Universitario (UNC)
Institución
Universidad Nacional de Córdoba
OAI Identificador
oai:rdu.unc.edu.ar:11086/553248
Acceder
id RDUUNC_7048830b572e697ed4e1a9fbd2f27743
oai_identifier_str oai:rdu.unc.edu.ar:11086/553248
network_acronym_str RDUUNC
repository_id_str 2572
network_name_str Repositorio Digital Universitario (UNC)
spelling Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture ModelRodriguez, Marianela DesireéMonsierra, LuisinaMansilla, Pablo SebastiánPérez, Gabriela Teresade Pascual, Teresa SoniaAnthocyaninsZea mays LPurple maize flourAntioxidant activityImpact Factor 2023: 5.7Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize “Moragro” cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. “Moragro”, 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3-malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin–Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that “Moragro” purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry.info:eu-repo/semantics/publishedVersionFil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.https://orcid.org/0009-0001-8239-436Xhttps://orcid.org/0009-0006-3684-5605https://orcid.org/0000-0001-5623-9748https://orcid.org/0000-0001-7942-2422https://orcid.org/0000-0001-8546-85072024-03-14info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfRodriguez, M. D., Monsierra, L., Mansilla, P. S., Pérez, G. T., & de Pascual-Teresa, S. (2024). Phenolic Characterization of a Purple Maize (Zea mays cv.“Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model. Journal of Agricultural and Food Chemistry, 72(12), 6327-6338.http://hdl.handle.net/11086/5532481520-5118https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08960https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10979446/https://pubmed.ncbi.nlm.nih.gov/38484116/https://doi.org/10.1021/acs.jafc.3c08960enginfo:eu-repo/semantics/openAccessreponame:Repositorio Digital Universitario (UNC)instname:Universidad Nacional de Córdobainstacron:UNC2025-09-18T10:06:58Zoai:rdu.unc.edu.ar:11086/553248Institucionalhttps://rdu.unc.edu.ar/Universidad públicaNo correspondehttp://rdu.unc.edu.ar/oai/snrdoca.unc@gmail.comArgentinaNo correspondeNo correspondeNo correspondeopendoar:25722025-09-18 10:06:59.077Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdobafalse
dc.title.none.fl_str_mv Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
title Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
spellingShingle Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
Rodriguez, Marianela Desireé
Anthocyanins
Zea mays L
Purple maize flour
Antioxidant activity
title_short Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
title_full Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
title_fullStr Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
title_full_unstemmed Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
title_sort Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
dc.creator.none.fl_str_mv Rodriguez, Marianela Desireé
Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
de Pascual, Teresa Sonia
author Rodriguez, Marianela Desireé
author_facet Rodriguez, Marianela Desireé
Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
de Pascual, Teresa Sonia
author_role author
author2 Monsierra, Luisina
Mansilla, Pablo Sebastián
Pérez, Gabriela Teresa
de Pascual, Teresa Sonia
author2_role author
author
author
author
dc.contributor.none.fl_str_mv https://orcid.org/0009-0001-8239-436X
https://orcid.org/0009-0006-3684-5605
https://orcid.org/0000-0001-5623-9748
https://orcid.org/0000-0001-7942-2422
https://orcid.org/0000-0001-8546-8507
dc.subject.none.fl_str_mv Anthocyanins
Zea mays L
Purple maize flour
Antioxidant activity
topic Anthocyanins
Zea mays L
Purple maize flour
Antioxidant activity
dc.description.none.fl_txt_mv Impact Factor 2023: 5.7
Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize “Moragro” cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. “Moragro”, 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3-malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin–Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that “Moragro” purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry.
info:eu-repo/semantics/publishedVersion
Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.
Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.
description Impact Factor 2023: 5.7
publishDate 2024
dc.date.none.fl_str_mv 2024-03-14
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
status_str publishedVersion
format article
dc.identifier.none.fl_str_mv Rodriguez, M. D., Monsierra, L., Mansilla, P. S., Pérez, G. T., & de Pascual-Teresa, S. (2024). Phenolic Characterization of a Purple Maize (Zea mays cv.“Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model. Journal of Agricultural and Food Chemistry, 72(12), 6327-6338.
http://hdl.handle.net/11086/553248
1520-5118
https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08960
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10979446/
https://pubmed.ncbi.nlm.nih.gov/38484116/
https://doi.org/10.1021/acs.jafc.3c08960
identifier_str_mv Rodriguez, M. D., Monsierra, L., Mansilla, P. S., Pérez, G. T., & de Pascual-Teresa, S. (2024). Phenolic Characterization of a Purple Maize (Zea mays cv.“Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model. Journal of Agricultural and Food Chemistry, 72(12), 6327-6338.
1520-5118
url http://hdl.handle.net/11086/553248
https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08960
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10979446/
https://pubmed.ncbi.nlm.nih.gov/38484116/
https://doi.org/10.1021/acs.jafc.3c08960
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Digital Universitario (UNC)
instname:Universidad Nacional de Córdoba
instacron:UNC
reponame_str Repositorio Digital Universitario (UNC)
collection Repositorio Digital Universitario (UNC)
instname_str Universidad Nacional de Córdoba
instacron_str UNC
institution UNC
repository.name.fl_str_mv Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdoba
repository.mail.fl_str_mv oca.unc@gmail.com
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