کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7587133 | 1492078 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion](/preview/png/7587133.png)
چکیده انگلیسی
This study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant capacity was studied using the recent harmonized in vitro protocol published by Minekus et al. (2014). The digestion was performed with and without digestive enzymes. Results showed aqueous leaf extract was richer in antioxidants than the fruit or the extracted fibres. Nevertheless, persimmon-leaf antioxidants were more sensitive to the digestive environment. In general, the oral conditions greatly affected the antioxidants, while gastric digestion led to slight additional losses. The intestinal step enhanced polyphenols and flavonoids solubility coming from the fruit and fibres. Additionally, the presence of digestive enzymes positively contributed to antioxidant release throughout digestion. Finally, the bioaccessibility of polyphenols, flavonoids and antioxidant activity of persimmon fruit were 1.4, 1.0 and 3.8 times higher than in aqueous leaf extract.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 478-485
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 478-485
نویسندگان
Ruth MartÃnez-Las Heras, Alicia Pinazo, Ana Heredia, Ana Andrés,