Show simple item record

dc.contributor.authorMosele, Juana
dc.contributor.authorMacià i Puig, Ma Alba
dc.contributor.authorRomero Fabregat, Mª Paz
dc.contributor.authorMotilva Casado, Mª José
dc.contributor.authorRubió Piqué, Laura
dc.date.accessioned2015-06-19T17:22:54Z
dc.date.available2015-06-19T17:22:54Z
dc.date.issued2015
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10459.1/48368
dc.description.abstractPomegranate fruit contains a wide range of phenolic compounds that have been related to several health benefits. The stability of pomegranate phenols during digestion was tested by the application of in vitro gastrointestinal digestion (GID) to different pomegranate products: juice (PJ), pulp (PP) and peel extract (PE). The resulting non-absorbable fractions were submitted to in vitro colonic fermentation with human faeces to monitor the generation of microbial metabolites. During the duodenal step, we observed a low stability of anthocyanins and flavonoids and an important release of ellagic acid, especially after PE digestion. The poor potential absorption of the studied phenolic compounds led to their high exposure to colonic metabolism. After colonic fermentation, PE appeared to be the best source of microbial substrates leading to a larger generation of gut microbial catabolites in terms of absolute amounts. We suggest that using PE might be a good strategy to enrich food products with potential health benefits in the prevention of chronic diseases
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherJohn Wiley & Sons
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.jff.2015.02.026
dc.relation.ispartofJournal of Functional Foods, 2015, vol. 14, p. 529-540
dc.rights(c) John Wiley & Sons, 2015
dc.subjectpomegranate juice
dc.subjectcolonic fermentation
dc.subjectin vitro digestion
dc.subjectPolyphenols
dc.subject.classificationMagranes
dc.subject.classificationPolifenols
dc.subject.classificationFermentació
dc.subject.otherPomegranate (Fruit)
dc.subject.otherPolyphenols
dc.subject.otherFermentation
dc.titleApplication of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-06-19T17:22:54Z
dc.identifier.idgrec022578
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.jff.2015.02.026
dc.date.embargoEndDate10000-01-01


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record