Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 9, Pages 2040-2048Publisher
WILEY
DOI: 10.1111/ijfs.13482
Keywords
Antioxidant; berries; chemometrics; digestibility; hierarchical clustering; in vitro digestion; phenolic compounds; principal component analysis
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Funding
- National Council of Science and Technology (CONACyT) [CB-2015-1/254063]
- doctorate scholarship for FJOA
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The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r >= 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = -0.54). Two principal components explained 93% of the variance [61% (free-phenols), 32% (bounded-phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1-4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT-4)> raspberry (CLT-2)> red grape (CLT-1) related to their phenolic richness (r >= 0.96; P < 0.001), but anthocyanins' digestibility was pH-dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits.
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