RT info:eu-repo/semantics/article
T1 Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion
A1 Pino García, Raquel del
A1 González San José, Mª Luisa
A1 Rivero Pérez, Maria Dolores
A1 García Lomillo, Javier
A1 Muñiz Rodríguez, Pilar
K1 ABTS
K1 Antioxidant capacities
K1 Colonic microbial fermentation
K1 Enzymatic gastrointestinal digestion
K1 Folin index
K1 QUENCHER
K1 Wine pomace
K1 Seasoning
K1 Food
K1 Biochemistry
K1 Molecular biology
K1 Alimentos
K1 Bioquímica
K1 Biología molecular
AB New powdered seasonings, rich in natural antioxidant compounds, have successfully been appliedrecently in different food matrices. Once ingested, the antioxidants contained in these seasonings mayexert protective effects against oxidative stress along the gastrointestinal tract. This fact was evaluatedby submitting the different seasonings under study to simulated digestion followed by assessing thereducing and antiradical capacities of the digested fractions. Enzymatic gastrointestinal digestionenhanced 2–3 times both antioxidant activities and colonic fermentation increased more than 10-foldthe radical scavenging ability of digested fractions compared with undigested seasonings. Digested fractionsderived from the seedless wine pomace seasoning presented generally the highest antioxidantproperties. The results were evaluated considering bioaccessibility factors to have a more realistic overviewof the potential antioxidant capacities of the seasonings and of the probable beneficial effects oftheir consumption on the prevention of oxidative damage along the gut
PB Elsevier
SN 0308-8146
YR 2016
FD 2016-11
LK http://hdl.handle.net/10259/4298
UL http://hdl.handle.net/10259/4298
LA eng
NO Autonomous Government of Castilla y León through the researchproject BU282U13
DS Repositorio Institucional de la Universidad de Burgos
RD 26-abr-2024