Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion
2019
Herranz, Beatriz | Fernández-Jalao, Irene | Álvarez, M. Dolores | Quiles, Amparo | Sánchez-Moreno, Concepción | Hernando, Isabel | Ancos, Begoña de | Ministerio de Economía, Industria y Competitividad (España) | Ministerio de Economía y Competitividad (España)
Microstructure, viscosity and their relationship with bioaccessibility of phenolic compounds in onion and apple products (untreated and HPP) and commercial quercetin supplement throughout a dynamic gastrointestinal digestion (GID) model were investigated. In non-digested (ND) samples, untreated and HPP-onion presented higher total phenolic and flavonol content (TFC-HPLC and TPC-FC) than apple counterparts. TFC-HPLC decreased throughout GID phases in all samples studied. TFC-HPLC bioaccessibility was higher in onion (~17.6%) than in apple (~10%) and in quercetin supplement (0.027%). HPP did not improve TFC-HPLC bioaccessibility. Throughout GID, onion and apple showed a significant decrease in both consistency (K) and apparent viscosity at 10 s−1 but higher values were found in apple. These data agree with TFC-HPLC and TPC-FC decrease and with the lower bioaccessibilities of apple compared with onion. Food matrix had a more significant effect than HPP on TFC-HPLC bioaccessibility, which is related to the rheological behavior of the GID-phases.
显示更多 [+] 显示较少 [-]This study has been funded by the Spanish projects AGL2013-46326-R and AGL2016-76817-R (Ministry of Economy, Industry and Competitiveness).
显示更多 [+] 显示较少 [-]Peer reviewed
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