Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
  •   Home
  • Recerca
  • Tecnologia dels Aliments
  • Articles publicats (Tecnologia dels Aliments)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

Thumbnail
View/Open
019820.pdf (551.5Kb)
Sol·licita una còpia
Issue date
2013
Author
Rodríguez Roque, María Janeth
Rojas Grau, María Alejandra
Elez Martínez, Pedro
Martín Belloso, Olga
Suggested citation
Rodríguez Roque, María Janeth; Rojas Grau, María Alejandra; Elez Martínez, Pedro; Martín Belloso, Olga; . (2013) . Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice. Journal of Agricultural and Food Chemistry, 2013, vol. 61, p. 1859−1867. https://doi.org/10.1021/jf3044204.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity in a blended fruit juice (BFJ) containing orange, pineapple, and kiwi. Vitamin C and most of the analyzed phenolic compounds were quite stable under gastric conditions (recovery > 75%), whereas carotenoids diminished significantly (to 64%). The concentration of all the evaluated compounds decreased during small intestinal digestion. The bioaccessibility of hydrophilic constituents was higher than that of lipophilic constituents. Flavonoids, vitamin C, and phenolic acids showed bioaccessibilities of 20.1, 15.0, and 12.7%, respectively. However, carotenes and xanthophylls were around 7.6 and 17.4% available for absorption. Despite the decrease in the concentration of these bioactive compounds after being subjected to an in vitro gastrointestinal digestion, results suggest that BFJ is an important source of bioaccessible constituents.
URI
http://hdl.handle.net/10459.1/58554
DOI
https://doi.org/10.1021/jf3044204
Is part of
Journal of Agricultural and Food Chemistry, 2013, vol. 61, p. 1859−1867
European research projects
Collections
  • Articles publicats (Tecnologia dels Aliments) [596]
  • Articles publicats (Agrotecnio Center) [1328]
  • Publicacions de projectes de recerca del Plan Nacional [2956]

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2023 BiD. Universitat de Lleida
Metadata subjected to