AI Article Synopsis
- * It was discovered that after digestion, 'Triumph' flour had a higher bioaccessibility for flavonoids compared to 'Rojo Brillante,' although both flours showed similar bioaccessibility for phenolic compounds.
- * The research noted that, while the antioxidant activity of polyphenolic compounds decreased post-digestion, their chelating activity increased, suggesting persimmon flours could enhance the nutrition of food products by adding beneficial bioactive compounds.
Article Abstract
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars 'Rojo Brillante' and 'Triumph') during the in vitro digestion. The recovery index for phenolic and flavonoid content was dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds from both flours was similar; for flavonoids it was higher in 'Triumph' than 'Rojo Brillante' flour. After in vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the intestinal phase. Their antioxidant activity (ABTS+, FRAP and DPPH) decreased after intestinal phase, while their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional composition.
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| http://dx.doi.org/10.1016/j.foodchem.2018.02.128 | DOI Listing |
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