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dc.contributor.authorRodríguez Roque, María Janeth
dc.contributor.authorRojas Grau, María Alejandra
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-11-17T11:29:49Z
dc.date.issued2013
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/58554
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipThis research has been financed by the Ministerio de Ciencia y Tecnologıá (Spain), reference AGL2006-12758-C02-02/ALI. M.J.R.-R. thanks the Comissionat per a Universitats i Recerca, del Departament d’Innovació, Universitats i Empresa de la Generalitat de Catalunya (AGAUR), and European Social Fund for the predoctoral grant, as well as the Secretarıá de Educacioń Pública de México (SEP) for their support. O.M.-B. thanks the Institució Catalana de Recerca i Estudis Avançats (ICREA) for the Academia Award 2008.ca_ES
dc.language.isoengca_ES
dc.publisherAmerican Chemical Societyca_ES
dc.relationMIECI/PN2004-2007/AGL2006-12758-C02-02/ALI
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1021/jf3044204ca_ES
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2013, vol. 61, p. 1859−1867ca_ES
dc.rights(c) American Chemical Society, 2013ca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectBioaccessibilityca_ES
dc.subjectBioactive compoundsca_ES
dc.subjectBlended fruit juiceca_ES
dc.titleChanges in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juiceca_ES
dc.typearticleca_ES
dc.identifier.idgrec019820
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1021/jf3044204
dc.date.embargoEndDate2025-01-01


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