2026-05-05T04:48:47Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/84142024-01-23T01:05:29Zcom_10259_4365com_10259_5086com_10259_2604com_10259.4_2520col_10259_4366col_10259.4_2521
Cavia Camarero, María del Mar
115
600
0000-0002-4317-1657
Arlanzón, Nerea
b8846c23-ab84-43bd-a066-21dc0d65fd5b
600
Busto Vázquez, Natalia
83
600
0000-0001-9637-1209
Carrillo Pérez, Celia
107
600
0000-0001-8199-9642
Alonso de la Torre, Sara
20
600
0000-0001-7319-0659
2024-01-22T09:05:59Z
2024-01-22T09:05:59Z
2023-04
http://hdl.handle.net/10259/8414
10.3390/foods12091861
2304-8158
Various factors can influence the polyphenol content and the antioxidant capacity of ciders,
such as the apple variety, its degree of maturity, apple farming and storage conditions, and the
cider-fermentation method, all of which explains why ciders of different origin present different
values. In addition, digestive processes could have some effects on the properties of cider. Hence,
the objective of this study is to characterize Spanish ciders in terms of their polyphenol content
and antioxidant capacity and to ascertain whether those same properties differ in digested ciders.
In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the
Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine
the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive
process was simulated in vitro, assessing whether the use of amylase might influence the recovery of
bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol
contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS:
6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The
in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds
(598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples;
420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity
depended on the assay chosen for its determination.
application/pdf
eng
MDPI
Foods. 2023, V. 12, n. 9, 1861
https://doi.org/10.3390/foods12091861
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Apple wine
Digestion protocols
Antioxidants
DPPH
ABTS
FRAP
ORAC
Biología molecular
Alimentos
Molecular biology
Food
The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Foods
12
9
THUMBNAIL
Cavia-Foods_2023.pdf.jpg
Cavia-Foods_2023.pdf.jpg
IM Thumbnail
image/jpeg
3477
https://riubu.ubu.es/bitstream/10259/8414/4/Cavia-Foods_2023.pdf.jpg
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MD5
4
LICENSE
license.txt
license.txt
text/plain; charset=utf-8
1362
https://riubu.ubu.es/bitstream/10259/8414/3/license.txt
5d013bfa6e473ff0db22cd82a4d71a70
MD5
3
CC-LICENSE
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https://riubu.ubu.es/bitstream/10259/8414/2/license_rdf
0175ea4a2d4caec4bbcc37e300941108
MD5
2
ORIGINAL
Cavia-Foods_2023.pdf
Cavia-Foods_2023.pdf
application/pdf
2250546
https://riubu.ubu.es/bitstream/10259/8414/1/Cavia-Foods_2023.pdf
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MD5
1
10259/8414
oai:riubu.ubu.es:10259/8414
2024-01-23 02:05:29.596
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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