2024-03-29T14:22:03Zhttps://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
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
Pino García, Raquel del
González San José, Mª Luisa
Rivero Pérez, Maria Dolores
García Lomillo, Javier
Muñiz Rodríguez, Pilar
ABTS
Antioxidant capacities
Colonic microbial fermentation
Enzymatic gastrointestinal digestion
Folin index
QUENCHER
Wine pomace
Seasoning
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
2017-01-12T12:48:45Z
2017-11-15T03:45:05Z
2016-11
info:eu-repo/semantics/article
0308-8146
http://hdl.handle.net/10259/4298
eng
Food Chemistry. 2016, V. 211, p. 707–714
http://dx.doi.org/10.1016/j.foodchem.2016.05.127
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 International
Elsevier