In vitro evaluation of the kinetics of the release of phenolic compounds from guava ( Psidium guajava L.) fruit

Blancas‐Benítez, Francisco J.; Pérez‐Jiménez, Jara; Montalvo‐González, Efigenia; González‐Aguilar, Gustavo A.; Sáyago‐Ayerdi, Sonia G.

doi:10.1016/j.jff.2018.02.011

Cited by 45 publications

(39 citation statements)

References 35 publications

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“…The evaluation of the in vitro kinetics of release provides an estimate of the time needed for PC to be released from the food matrix (Blancas‐Benítez et al, 2018); the content of PC released during the treatments and the corresponding Vf values are shown in Figure 2. Vf represents the time required for the amylase to hydrolyze the glycosidic bonds and release the PC from the digestible carbohydrates (Mercado‐Mercado, Montalvo‐González, González‐Aguilar, Álvarez‐Parrilla, & Sáyago‐Ayerdi, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The identification of PC was carried out according to a procedure previously reported (Blancas‐Benítez, Pérez‐Jiménez, Montalvo‐González, González‐Aguilar, & Sáyago‐Ayerdi, 2018) with modifications. For MS assay, a 6120 Agilent simple Quadrupole LC/MS coupled to the HPLC Agilent 1260 series system (Agilent Technologies), equipped with an electrospray ionization interface in positive and negative ionization, was used with the next conditions: drying gas flow (N 2 ), 13.0 L/min; nebulizer pressure, 40 psi; gas drying temperature, 350°C; and capillary voltage, 4,000 V. Samples were injected (10 µl, flow rate 0.5 ml/min) into a Poroshell 120 EC‐C18 column (4.6 mm × 150 mm, particle size 2.7 µm).…”

Section: Methodsmentioning

confidence: 99%

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Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

et al. 2020

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Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: "Azufrado" and "Negro Jamapa," was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were prepared by two common culinary procedures in Mexico: pressure cooking followed by mashing, and pressure cooking and mashing, followed by frying. Findings: The bioaccessibility of PC was about 50% in the cooked samples and 30% in cooked-fried samples. The cooking condition did not modify the PC release kinetics during the first 60 min in any of the bean preparations. Three PCs were identified by HPLC-DAD-MS: kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and chlorogenic acid, which was the main PC released from all samples. Conclusions: Simulated gastrointestinal digestion revealed processing-related differences in the PC bioaccessibility in these two bean varieties, which should be further considered and evaluated in nutritional studies. Significance and novelty: The study is in line with current approaches for assessing PC bioaccessibility during the gastrointestinal digestion, providing knowledge on the types and quantities of PC released from the food matrix of beans as eaten. K E Y W O R D S beans, bioaccessibility, kinetics, phenolic compounds

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

et al. 2020

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“…However, their potential health effects depend on their bioavailability (Blancas-Benitez, Pérez-Jiménez, Montalvo-González, González-Aguilar, & Sáyago-Ayerdi, 2018;Monagas et al, 2010;Shahidi & Ambigaipalan, 2015). Moreover, when evaluating the impact of phenolic compounds on health, food polyphenols and their metabolites derived from the dietary intake should be taken into account, as both seem to contribute to the potential health beneficial effects and, after the colonic fermentation, metabolites constitute a large percentage of the amount ingested (Alvarez-Cilleros et al, 2018;Fernández-Millán et al, 2014;Monagas et al, 2010;Shahidi & Ambigaipalan, 2015).…”

Section: Discussionmentioning

confidence: 99%

(−)-Epicatechin and the colonic metabolite 3,4-dihydroxyphenylacetic acid protect renal proximal tubular cell against high glucose-induced oxidative stress by modulating NOX-4/SIRT-1 signalling

Álvarez-Cilleros

Goya

Ramos

2018

Journal of Functional Foods

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Oxidative stress plays a main role in the pathogenesis of the diabetic nephropathy. The present study investigated the effect of (-)-epicatechin (EC) and the colonic-derived flavonoid metabolites 2,3-dihydroxybenzoic acid, 3,4-dihydroxyphenylacetic acid (DHPAA), and 3-hydroxyphenylpropionic acid on the redox status in high-glucoseexposed renal proximal tubular NRK-52E cells. EC and DHPAA (10µM) alleviated the redox imbalance induced in high-glucose-challenged cells, as both compounds reverted to control levels reactive oxygen species (ROS) values. EC and DHPAA pre-treatment prevented the decrease of antioxidant defences and silent information regulator protein-1 (SIRT-1), and the increase of phosphorylated mitogen-activated-protein-kinases and NADPH-oxidase-4 (NOX-4) values under high-glucose-conditions. The presence of selective NOX-4 and SIRT-1 inhibitors in EC-and DHPAA-pre-treated cells showed the involvement of both proteins in EC-and DHPAA-mediated protection. These findings suggest that EC and DHPAA protected NRK-52E cells against a high-glucosechallenge by improving the cellular redox status through multiple signalling pathways, playing NOX-4/SIRT-1 a relevant role.

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“…Partial identification of PC was done according to the proposed method using an Agilent 1260 series high pressure liquid chromatography (HPLC) system (Agilent Technologies, Santa Clara, CA, USA) equipped with a UV-Vis diode array detector (DAD) [36]. The chromatographic separation was performed in a Poroshell 120 EC-C18 column (4.6 mm × 150 mm, particle size 2.7 µm) (Agilent Technologies) at a flow rate of 0.4 mL/min using an injection volume of 10 µL.…”

Section: Identification Of Pc By Hplc-dadmentioning

confidence: 99%

Use of a Taguchi Design in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying

Navidad-Murrieta

Pérez-Larios

Sánchez-Burgos

et al. 2020

Foods

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Aqueous and ethanolic extracts of Hibiscus sabdariffa were spray-dried using maltodextrin (MD) and gum arabic (GA) as carrier agents. A Taguchi L8 experimental design with seven variables was implemented. Physicochemical properties in the encapsulates were evaluated by Ultraviolet-Visible (UV-Vis,) X-ray Diffraction (XRD), spectroscopy and gravimetric techniques. Treatments with aqueous extracts showed the highest concentration of total soluble polyphenols (TSP) 32.12–21.23 mg equivalent gallic acid (EAG)/g dry weight (DW), and antioxidant capacity (AOX) in the 2,2-azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) assay. The best treatment for TSP and AOX was T4: 2.5% Hibiscus w/w, aqueous extract, decoction, extract-to-carrier ratio 1:1 (w/w), proportion to carriers (MD:GA) 80:20 (w/w), 10,000 rpm, 150 °C. The Taguchi L8 design is a tool that allows the use of multiple variables with a low number of treatments that indicate the drying conditions that give the best parameters, focusing mainly on TSP and AOX, also, it is a good alternative for the preservation and stability of the phenolic compoudns in Hibiscus.

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In vitro evaluation of the kinetics of the release of phenolic compounds from guava ( Psidium guajava L.) fruit

Cited by 45 publications

References 35 publications

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

(−)-Epicatechin and the colonic metabolite 3,4-dihydroxyphenylacetic acid protect renal proximal tubular cell against high glucose-induced oxidative stress by modulating NOX-4/SIRT-1 signalling

Use of a Taguchi Design in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying

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