RT Journal Article
T1 Application of the INFOGEST standardized method to assess the digestive stability and bioaccessibility of phenolic compounds from Galician extra-virgin olive oil
A1 Reboredo Rodriguez, Patricia
A1 Olmo García, Lucía
A1 Figueiredo González, María
A1 González Barreiro, Carmen
A1 Carrasco Pancorbo, A.
A1 Cancho Grande, Beatriz
K1 2301.03 Análisis Cromatográfico
K1 3309.28 Aceites y Grasas Vegetales
K1 3205.03 Gastroenterología
AB The INFOGEST standardized method was applied to assess the potential bioaccessibility and bioaccessibility of the phenolic compounds from a Galician extra-virgin olive oil (EVOO). The in vitro digestion model involves three steps and generates two fractions after each one: an aqueous fraction (namely, water phase (Wp)) and an oily fraction (namely, oily phase (Op)). The results showed that secoiridoids were the most abundant family in the Galician EVOO polar fraction, representing 98% of the total phenolic compounds. After oral digestion, phenolic acids and simple phenols were mainly detected in Wp, while lignans and flavonoids were mostly found in Op. After gastric digestion, extensive hydrolysis of secoiridoids was observed to generate free tyrosol, hydroxytyrosol, and hydroxytyrosol acetate. The instability of secoiridoids after intestinal digestion was again responsible for the release of simple phenols, which were mainly recovered in Wp together with flavonoids. In contrast, lignans were stable to duodenal conditions and remained in Op.
PB Journal of Agricultural and Food Chemistry
SN 00218561
YR 2021
FD 2021-10-06
LK http://hdl.handle.net/11093/3276
UL http://hdl.handle.net/11093/3276
LA eng
NO Journal of Agricultural and Food Chemistry, 69(39): 11592-11605 (2021)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Agencia Estatal de Investigación | Ref. RTI2018-098633-B-I00
DS Investigo
RD 04-dic-2023