Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion.

Rosehips, particularly dog rose fruits ( L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion.

Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production.

Sulfur dioxide (SO), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO in Tempranillo wines with Mazuelo grape stem products. Five Tempranillo red wines were elaborated: positive control (60 mg/L SO); negative control with no preservatives; Mazuelo extract (200 mg/L); Mazuelo extract combined with SO (100 mg/L + 20 mg/L); and Mazuelo stem (400 mg/L).

Valorization of Onion Waste by Obtaining Extracts Rich in Phenolic Compounds and Feasibility of Its Therapeutic Use on Colon Cancer.

In this study, the total phenolic content, the antioxidant and antiproliferative activities of onion waste extracts were characterized. Some phenolic compounds present in the extracts were also identified and quantified by HPLC-DAD. Additionally, an in-silico analysis was performed to identify the phenolic compounds with the highest intestinal absorption and Caco-2 permeability.