Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts

2020 ◽  
Vol 329 ◽  
pp. 127157
Author(s):  
Methavee Peanparkdee ◽  
Juthatip Patrawart ◽  
Satoshi Iwamoto
Keyword(s):  
Phenolic Compounds ◽  
Rice Bran ◽  
Physicochemical Stability ◽  
In Vitro Bioaccessibility

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

LWT ◽  
2019 ◽  
Vol 102 ◽  
pp. 173-180 ◽  
Author(s):  
Andressa Ladeira Bernardes ◽  
Juliana Almeida Moreira ◽  
Maria das Graças Vaz Tostes ◽  
Neuza Maria Brunoro Costa ◽  
Pollyanna Ibrahim Silva ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Model System ◽  
Euterpe Edulis ◽  
In Vitro Bioaccessibility ◽  
Euterpe Edulis Martius

scholarly journals Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

LWT ◽  
2017 ◽  
Vol 76 ◽  
pp. 253-258 ◽  
Author(s):  
Ana Cristina Silva de Lima ◽  
José Diogo da Rocha Viana ◽  
Luiz Bruno de Sousa Sabino ◽  
Larissa Morais Ribeiro da Silva ◽  
Natália Kellen Vieira da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Cooking Methods ◽  
In Vitro Bioaccessibility

In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products

2016 ◽  
Vol 7 (10) ◽  
pp. 4222-4230 ◽  
Author(s):  
Gianpiero Bonetti ◽  
Paola Tedeschi ◽  
Giuseppe Meca ◽  
Davide Bertelli ◽  
Jordi Mañes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Food Products ◽  
Urtica Dioica ◽  
Historical Background ◽  
Transepithelial Transport ◽  
In Vitro Bioaccessibility

Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves.

Corn protein hydrolysate as a novel nano-vehicle: Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 510-517 ◽  
Author(s):  
Yuan Lin ◽  
Yong-Hui Wang ◽  
Xiao-Quan Yang ◽  
Jian Guo ◽  
Jin-Mei Wang
Keyword(s):  
Vitamin D3 ◽  
Protein Hydrolysate ◽  
Corn Protein ◽  
Physicochemical Stability ◽  
In Vitro Bioaccessibility

scholarly journals Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system

Biotecnia ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 117-125
Author(s):  
Liliana Maribel Pérez-Perez ◽  
Carmen Lizette Del Toro Sánchez ◽  
Esteban Sánchez Chavez ◽  
Ricardo Iván González Vega ◽  
Aline Reyes Díaz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
The Body ◽  
Gastrointestinal System ◽  
Antioxidant Compounds ◽  
Phaseolus Vulgaris L ◽  
In Vitro Bioaccessibility

El frijol tiene alto contenido fenólico y actividad antioxidante, por ello es importante conocer cuánto se libera de estos compuestos de la matriz alimentaria y es aprovechado en el organismo. Por lo tanto, el objetivo de este trabajo fue determinar la bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) mediante un sistema gastrointestinal in vitro. Se realizó la cuantificación de compuestos fenólicos, flavonoides y capacidad antioxidante (DPPH, ABTS y FRAP) de 6 cultivares: Negro, Flor de Mayo, Patol, Pinto Saltillo, Teapa y Peruano, antes y después del cocimiento. Adicionalmente, se evaluó la digestión gastrointetinal in vitro en frijol cocido. Los resultados obtenidos de las variedades de frijol Teapa y Peruano, presentaron mayor rendimiento de extracto crudo, y un incremento del contenido fenólico. El frijol cocido, mostró un incremento en el contenido de flavonoides en las variedades Teapa, Peruano y Pinto Saltillo, así como mayor capacidad antioxidante, en las variedades Negro, Flor de mayo, Teapa y Peruano. La concentración inhibitoria media (IC50) la alcanzaron Teapa, Pinto Saltillo y Flor de Mayo (106.45, 154.72 y 127.16 μg/mL respectivamente). La digestión gastrointestinal in vitro dio como resultado mayor bioaccesibilidad para compuestos fenólicos, resaltando las variedades Teapa, Pinto Saltillo y Flor de mayo.ABSTRACTBeans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy

2020 ◽  
Vol 75 (4) ◽  
pp. 608-613 ◽  
Author(s):  
Quinatzin Yadira Zafra-Rojas ◽  
Blanca Edelia González-Martínez ◽  
Nelly del Socorro Cruz-Cansino ◽  
Manuel López-Cabanillas ◽  
Ángela Suárez-Jacobo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Rubus Fruticosus ◽  
In Vitro Bioaccessibility
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