Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 633-640Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.146
Keywords
Food metabolomics; In vitro fermentation; Nuts; Antioxidant activity; Polyphenols
Funding
- Doctoral School on the Agro-Food System (Agrisystem) of the Universita Cattolica del Sacro Cuore (UCSC, Piacenza, Italy)
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A bioaccessibility study of polyphenols after in vitro simulated large intestine fermentation was carried out on edible nuts. Raw nuts were also analysed for total phenolic content and antioxidant potential, considering both bound and free phenolics. The highest phenolic content was found in walnuts, followed by pistachios extracts (596.9 and 410.1 mg gallic acid equivalents 100 g(-1), respectively). Consistently, the total antioxidant capacity was highest in walnuts (3689.7 mu M trolox equivalents 100 g(-1)) followed by peanuts and pistachios (3169.6 and 2990.1 mu M trolox equivalents 100 g(-1), respectively). Data showed high correlations between total phenolics and both antioxidant activities. The metabolomics-based phenolic profile depicted during in vitro fermentation showed a degradation of higher-molecular-weight phenolics over 48 hours of faecal fermentation, with a concurrent increase in low-molecular-weight compounds (hydroxybenzoic and hydroxycinnamic acids, alkylphenols, and tyrosols). Our findings indicate that nuts deliver polyphenols into the colon, with bioaccessibility values not negligible for alkylphenols, tyrosols and phenolic acids.
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