Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process

The bioaccessibility of individual phenolic compounds in extra virgin argan oil was evaluated using an in vitro digestion method for first time. The analyses were carried out by ultra-performance liquid chromatography-electrospray ionisation tandem mass spectrometry in multiple reaction monitoring (UPLC-ESI-MS/MS). Hydroxyphenylacetic acid (4245 μg/kg), ferulic acid (2478 μg/kg), vanillin (2429 μg/kg) and 3,4-dihydroxybenzoic acid (2247 μg/kg) were the mayor compounds identified in argan oil extracts. After the digestion process, values of bioaccessibility of the different compounds varied from a minimum of 2% (hydroxyphenylacetic acid) to a maximum of 84% (p-coumaric acid), but some such as caffeic acid became detectable, as a result from digestive transformations. The results indicate that the phenolic compounds of the argan oil are strongly affected during the digestive process, and bioaccessibility should be taken into account when assessing polyphenol content of oils.