Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelao and jamb fruits

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

Peixoto, FM (Autor) Outra; Iva Fernandes (Autor) FCUP; Gouvea, ACMS (Autor) Outra; Santiago, MCPA (Autor) Outra; Borguini, RG (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP; Godoy, RLO (Autor) Outra; Ferreira, Isabel (Autor) FFUP

Revista

Título: Journal of Functional Foods

Vol. 24

Páginas: 373-381

ISSN: 1756-4646

Editora: Elsevier

Indexação

ISI Web of Knowledge - 41 Citações

Scopus - 46 Citações

Outras Informações

ID Authenticus: P-00K-E6B

DOI: 10.1016/j.jff.2016.04.021

Abstract (EN): The bioaccessibility of the anthocyanins from peel powder of jabuticaba, jamelao and jambo fruits under gastro-intestinal conditions and their gastric and intestinal absorption was examined in order to estimate anthocyanin transport efficiency (ATE). Thus, in vitro digestion coupled to epithelium absorptive models (gastric MKN-28 and intestinal Caco-2) was applied independently for each phase. The bioaccessibility of anthocyanins after gastric digestion were 13% for jabuticaba, 45% for jambo and 65% for jamelao, whereas intestinal bioaccessibility were 10% for jabuticaba, 15% for jambo and 45% for jamelao. The assays showed that, applying the MKN-28 cell model, the ATE were 19.7, 9.7 and 14.1%, respectively, for jambo, jabuticaba, and jamelao powders, whereas using the Caco-2 cell model these results were 0.8, 0.2 and 0.3%, respectively. In conclusion gastric mucosa plays an important role in anthocyanin's absorption.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9