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Bioaccessibility, Bioavailability and Antioxidant Stability of Phenolic Compounds Present in Mango (cv. ‘Ataulfo’) Following an in Vitro Digestion and Microbial Fermentation
Author(s) -
QuirosSauceda Ana,
AyalaZavala J Fernando,
AstiazaranGarcia Humberto,
OrnelasPaz Jose,
WallMedrano Abraham,
AlvarezParrilla Emilio,
GonzalezAguilar Gustavo
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.606.4
Subject(s) - gallic acid , food science , chemistry , bioavailability , digestion (alchemy) , antioxidant , fermentation , regulation of gastric function , protocatechuic acid , polyphenol , biochemistry , chromatography , biology , bioinformatics , stomach , gastric secretion
Biological effects of phenolic compounds (PC) are dependent on their behavior in the digestive tract. The aim of this study was to evaluate the bioaccessibility, bioavailability and antioxidant stability of PC present in mango (cv. ‘Ataulfo’) following an in vitro enzymatic digestion and microbial fermentation. Extracts recovered as supernatants from phases (gastric, intestinal and dialisability) of the simulated digestion and microbial fermentation were employed for the determination of their total phenolic content (TPC), trolox equivalent antioxidant activity (TEAC) and ferric reducing antioxidant power (FRAP). PC profiles were analyzed by HPLC‐UV/DAD. Results indicated that PC release was mainly achieved during the gastric phase (24 %), with a slight further release (<18%) during intestinal phase. Less than 38% of PC found in the intestinal phase were dialyzable. The antioxidant capacity (TEAC, FRAP) was enhanced in the intestinal phase. Gallic and protocatechuic acid were identified in all the digestion phases. Also, microbial fermentation showed that gallic acid could be converted by microbially to pyrogallol. These results highlight that some PC presents in mango (cv. ‘Ataulfo') are interacting with the food matrix and are not bioaccessibles during digestion; however, enough concentration of PC were available to be absorbed and transformed to contribute health benefits.