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dc.contributor.authorPino García, Raquel del 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2017-01-12T12:48:45Z
dc.date.available2017-11-15T03:45:05Z
dc.date.issued2016-11
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/4298
dc.description.abstractNew powdered seasonings, rich in natural antioxidant compounds, have successfully been applied recently in different food matrices. Once ingested, the antioxidants contained in these seasonings may exert protective effects against oxidative stress along the gastrointestinal tract. This fact was evaluated by submitting the different seasonings under study to simulated digestion followed by assessing the reducing and antiradical capacities of the digested fractions. Enzymatic gastrointestinal digestion enhanced 2–3 times both antioxidant activities and colonic fermentation increased more than 10-fold the radical scavenging ability of digested fractions compared with undigested seasonings. Digested fractions derived from the seedless wine pomace seasoning presented generally the highest antioxidant properties. The results were evaluated considering bioaccessibility factors to have a more realistic overview of the potential antioxidant capacities of the seasonings and of the probable beneficial effects of their consumption on the prevention of oxidative damage along the guten
dc.description.sponsorshipAutonomous Government of Castilla y León through the research project BU282U13en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Chemistry. 2016, V. 211, p. 707–714en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectABTSen
dc.subjectAntioxidant capacitiesen
dc.subjectColonic microbial fermentationen
dc.subjectEnzymatic gastrointestinal digestionen
dc.subjectFolin indexen
dc.subjectQUENCHERen
dc.subjectWine pomaceen
dc.subjectSeasoningen
dc.titleTotal antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestionen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2016.05.127
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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