2026-09-16T03:26:00Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/84142024-01-23T01:05:29Zcom_10259_4365com_10259_5086com_10259_2604com_10259.4_2520col_10259_4366col_10259.4_2521

2024-01-22T09:05:59Z urn:hdl:10259/8414 The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders Cavia Camarero, María del Mar Arlanzón, Nerea Busto Vázquez, Natalia Carrillo Pérez, Celia Alonso de la Torre, Sara Apple wine Digestion protocols Antioxidants DPPH ABTS FRAP ORAC 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. 2024-01-22T09:05:59Z 2024-01-22T09:05:59Z 2023-04 info:eu-repo/semantics/article http://hdl.handle.net/10259/8414 10.3390/foods12091861 2304-8158 eng Foods. 2023, V. 12, n. 9, 1861 https://doi.org/10.3390/foods12091861 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional MDPI