کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908918 | 1427088 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion
ترجمه فارسی عنوان
تأثیر ماتریکس مواد غذایی و پردازش فشار بالا بر فلوئونول های پیاز و فعالیت آنتی اکسیدانی در طی هضم گوارشی
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
A dynamic in vitro gastrointestinal model (GID) was used to evaluate the effect of high-pressure processing (HPP) and food matrix on bioaccessibility and antioxidant activity (AA) of onion flavonols. A dietary supplement of quercetin was also submitted to GID. HPP (400 MPa/25 ºC/5 min) combined with freeze-drying produced a significant increase of major onion flavonols, Q-3,4â²-DiGlu (5%), Q-4â²-Glu (30%), Iso-3,4â²-DiGlu (5%) and Q-3-Glu (14%). Onion flavonols concentration decreased gradually through GID. The most bioaccessible flavonols were quercetin-diglucosides (23-96%) and the less were quercetin-monoglucosides (5-23%) and quercetin-aglycone (6-10%). Although GID phases of HPP-onion presented higher total flavonol content (9-16%) than control-onion, the bioaccessibility of total flavonols in both samples were similar (â¼17.63%) and significant higher than that of quercetin dietary supplement (0.028%). Then, onion matrix affected positively flavonol bioaccessibility. Significant positive correlations were found between total flavonol and AA determined by ABTS+ and FRAP and between total TP-FC and DPPH during GID.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 213, November 2017, Pages 60-68
Journal: Journal of Food Engineering - Volume 213, November 2017, Pages 60-68
نویسندگان
Irene Fernández-Jalao, Concepción Sánchez-Moreno, Begoña De Ancos,