2024-03-29T06:03:43Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/42982022-04-29T12:02:46Zcom_10259_4292com_10259_5086com_10259_2604com_10259.4_2516col_10259_4293col_10259.4_2517
Repositorio Institucional de la Universidad de Burgos
author
Pino García, Raquel del
author
González San José, Mª Luisa
author
Rivero Pérez, Maria Dolores
author
García Lomillo, Javier
author
Muñiz Rodríguez, Pilar
2017-01-12T12:48:45Z
2017-11-15T03:45:05Z
2016-11
0308-8146
http://hdl.handle.net/10259/4298
New 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 gut
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
ABTS
Antioxidant capacities
Colonic microbial fermentation
Enzymatic gastrointestinal digestion
Folin index
QUENCHER
Wine pomace
Seasoning
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4298/1/Pino-FC_2016.pdf
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https://riubu.ubu.es/bitstream/10259/4298/8/Pino-FC_2016.pdf.txt
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Pino-FC_2016.pdf.txt