期刊
JOURNAL OF FUNCTIONAL FOODS
卷 32, 期 -, 页码 195-207出版社
ELSEVIER
DOI: 10.1016/j.jff.2017.02.033
关键词
Cynara; Polyphenols; In vitro bioaccessibility; In vitro gastrointestinal digestion; Colonic catabolism; Heat treatment
资金
- Spanish Ministry of Economy and Competitiveness [AGL2014-52636-P]
- Association of Friends of the University of Navarra
- postdoctoral fellowship - Spanish Ministry of Economy and Competitiveness [FJCI-2014-20689]
A total of 17 (poly)phenolic compounds have been quantified in the free and bound fraction of raw, olive oil fried, sunflower oil fried and griddled cardoon (Cynara cardunculus L.). Caffeoylquinic acid derivatives (CQAs), particularly 5-CQA, were the major compounds. The bioaccessibility of (poly)phenols after gastrointestinal digestion and fecal fermentation (24 h) was studied. Heat treatment exerted a positive effect on the bioaccessibility of (poly)phenols. In raw cardoon, only 2% of the total amount of (poly)phenolic compounds was still bioaccessible after gastrointestinal digestion, while in cooked cardoon samples, between 60 and 67% of the total amount of (poly)phenolic compounds remained unmodified. An important microbial metabolic activity was observed during the fecal fermentation, which resulted in a complete degradation of CQAs after 5 h and in the formation of different catabolites. 3-(3'-hydroxyphenyl) propionic acid was by far the most abundant catabolite produced. Catabolic pathways for colonic microbial degradation of CQAs of cardoon have been proposed. (C) 2017 Elsevier Ltd. All rights reserved.
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