丁香酸
化学
原儿茶酸
多酚
香兰素酸
食品科学
黄酮醇
酚酸
消化(炼金术)
色谱法
香豆酸
鞣花酸
没食子酸
原花青素
阿魏酸
生物化学
抗氧化剂
作者
Serene Hilary,Francisco A. Tómas‐Barberán,J. Alberto Martínez-Blázquez,Jaleel Kizhakkayil,Usama Souka,Suleiman Al‐Hammadi,Hosam M. Habib,Wissam H. Ibrahim,Carine Platat
出处
期刊:Food Chemistry
[Elsevier]
日期:2019-12-04
卷期号:311: 125969-125969
被引量:70
标识
DOI:10.1016/j.foodchem.2019.125969
摘要
The polyphenolic content in date seeds, a promising functional ingredient for food, was characterised in three forms viz., date seed powder (DSP), date seed pita bread (DSB) and date seed extract (DSE). Bioaccessibility of the polyphenols from the samples was assessed by in-vitro digestion coupled with transport using Caco-2 cells. HPLC-ESI-UV/MS/MS-(IT) analysis recorded the presence of phenolic acids, flavanols, flavonols and flavones. Flavan-3-ols was the most significant group with the highest concentration in DSP, 47.91 ± 0.13 g/kg, after depolymerisation. Phenolic acids such as protocatechuic acid, vanillic acid and caffeoylshikimic acid were recovered from DSP and DSE after in-vitro digestion. In comparison, the recovery was significantly lower in the bread sample. Similarly, transport of protocatechuic acid, p-hydroxybenzoic acid, caffeoylshikimic acid, p-coumaric acid, syringic acid hexoside and diosmin through Caco-2 monolayer was observed in DSP and DSE, while protocatechuic acid and p-hydroxybenzoic acid were the only polyphenols transported from digested DSB.
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