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Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

View Article: PubMed Central - PubMed

ABSTRACT

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

No MeSH data available.


Related in: MedlinePlus

Free total phenols measured in the digestion medium of natural almond skin (A) and blanched almond skin (B) after in vitro gastric and gastric + duodenal digestion. Values are expressed as mg GAE/200 mL medium. 0 to 6: gastric samples (see Table 1 for sampling time). DD: sample post in vitro gastric + duodenal digestion. Water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM).
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nutrients-08-00568-f005: Free total phenols measured in the digestion medium of natural almond skin (A) and blanched almond skin (B) after in vitro gastric and gastric + duodenal digestion. Values are expressed as mg GAE/200 mL medium. 0 to 6: gastric samples (see Table 1 for sampling time). DD: sample post in vitro gastric + duodenal digestion. Water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM).

Mentions: The total phenolic content, measured by the Folin-Ciocalteu method, from all the tested meals during digestion is reported in Figure 4A,B. A decrease in the total phenols was observed post in vitro gastric and gastric plus duodenal digestion for both NS and BS in WT, HB, CB and FM. In agreement with the polyphenols release data, significant differences were observed across the four food matrices. A corresponding increase in free total phenols in the digestion medium, expressed as mg GAE/200 mL medium, was observed for WT, HB and CB (Figure 5). However, much lower than expected values of free total phenols were detected in FM, in agreement with the polyphenols recovery data. This data demonstrated that phenolic compounds could bind protein present in the food matrix, thus hindering the antioxidant potential in vitro [21].


Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion
Free total phenols measured in the digestion medium of natural almond skin (A) and blanched almond skin (B) after in vitro gastric and gastric + duodenal digestion. Values are expressed as mg GAE/200 mL medium. 0 to 6: gastric samples (see Table 1 for sampling time). DD: sample post in vitro gastric + duodenal digestion. Water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM).
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Related In: Results  -  Collection

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getmorefigures.php?uid=PMC5037553&req=5

nutrients-08-00568-f005: Free total phenols measured in the digestion medium of natural almond skin (A) and blanched almond skin (B) after in vitro gastric and gastric + duodenal digestion. Values are expressed as mg GAE/200 mL medium. 0 to 6: gastric samples (see Table 1 for sampling time). DD: sample post in vitro gastric + duodenal digestion. Water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM).
Mentions: The total phenolic content, measured by the Folin-Ciocalteu method, from all the tested meals during digestion is reported in Figure 4A,B. A decrease in the total phenols was observed post in vitro gastric and gastric plus duodenal digestion for both NS and BS in WT, HB, CB and FM. In agreement with the polyphenols release data, significant differences were observed across the four food matrices. A corresponding increase in free total phenols in the digestion medium, expressed as mg GAE/200 mL medium, was observed for WT, HB and CB (Figure 5). However, much lower than expected values of free total phenols were detected in FM, in agreement with the polyphenols recovery data. This data demonstrated that phenolic compounds could bind protein present in the food matrix, thus hindering the antioxidant potential in vitro [21].

View Article: PubMed Central - PubMed

ABSTRACT

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

No MeSH data available.


Related in: MedlinePlus