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Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

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Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

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dc.contributor.author Martínez las Heras, Ruth es_ES
dc.contributor.author Pinazo, A. es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2017-10-19T07:07:20Z
dc.date.available 2017-10-19T07:07:20Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/89487
dc.description.abstract [EN] 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. es_ES
dc.description.sponsorship The authors thank the Universitat Politecnica de Valencia for the PhD scholarship given to Ruth Martinez-Las Heras. en_EN
dc.language Inglés es_ES
dc.relation.ispartof FOOD CHEMISTRY es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Persimmon es_ES
dc.subject Fibres es_ES
dc.subject Aqueous leaf extract es_ES
dc.subject Antioxidant compounds es_ES
dc.subject Gastro-intestinal digestion es_ES
dc.subject Bioaccessibility es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2016.07.104 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Martínez Las Heras, R.; Pinazo, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2017). Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion. FOOD CHEMISTRY. 214:478-485. doi:10.1016/j.foodchem.2016.07.104 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodchem.2016.07.104 es_ES
dc.description.upvformatpinicio 478 es_ES
dc.description.upvformatpfin 485 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 214 es_ES
dc.relation.pasarela 317747 es_ES


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