Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/37355 |
Resumo: | A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time. |
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Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extractsCarotenoidsPhenolic compoundsLycopersicon esculentumOhmic heatingBioaccessibilityBioactivityA nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time.Veritati - Repositório Institucional da Universidade Católica PortuguesaCoelho, MartaOliveira, CarlaCoscueta, Ezequiel R.Fernandes, JoãoPereira, Ricardo N.Teixeira, José A.Rodrigues, António SebastiãoPintado, Manuela E.2022-04-22T16:24:59Z2022-04-062022-04-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/37355eng2304-815810.3390/foods1107106485128621113PMC899747035407151000781055600001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-05T01:37:41Zoai:repositorio.ucp.pt:10400.14/37355Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:30:25.758957Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
title |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
spellingShingle |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts Coelho, Marta Carotenoids Phenolic compounds Lycopersicon esculentum Ohmic heating Bioaccessibility Bioactivity |
title_short |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
title_full |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
title_fullStr |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
title_full_unstemmed |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
title_sort |
Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extracts |
author |
Coelho, Marta |
author_facet |
Coelho, Marta Oliveira, Carla Coscueta, Ezequiel R. Fernandes, João Pereira, Ricardo N. Teixeira, José A. Rodrigues, António Sebastião Pintado, Manuela E. |
author_role |
author |
author2 |
Oliveira, Carla Coscueta, Ezequiel R. Fernandes, João Pereira, Ricardo N. Teixeira, José A. Rodrigues, António Sebastião Pintado, Manuela E. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Coelho, Marta Oliveira, Carla Coscueta, Ezequiel R. Fernandes, João Pereira, Ricardo N. Teixeira, José A. Rodrigues, António Sebastião Pintado, Manuela E. |
dc.subject.por.fl_str_mv |
Carotenoids Phenolic compounds Lycopersicon esculentum Ohmic heating Bioaccessibility Bioactivity |
topic |
Carotenoids Phenolic compounds Lycopersicon esculentum Ohmic heating Bioaccessibility Bioactivity |
description |
A nutrient-rich diet is a key to improving the chemical signals, such as antioxidants, which modulate pathogens’ resistance in the gut and prevent diseases. A current industrial problem is the generation of undervalued by-products, such as tomato bagasse, which are rich in bioactive compounds and of commercial interest (carotenoids and phenolic compounds). This work analyzed the effect of gastrointestinal digestion on the bioactivity and bioaccessibility of carotenoids and phenolic compounds from tomato bagasse extracts. Thus, the extraction by ohmic heating (OH) technology was compared with conventional (organic solvents). The results showed that the main phenolic compounds identified by UPLC-qTOF-MS were p-coumaric acid, naringenin, and luteolin. A higher recovery index for total phenolic compounds throughout the gastrointestinal digestion was observed for OH while for carotenoids, a strong reduction after stomach conditions was observed for both extracts. Furthermore, colon-available fraction exhibited a prebiotic effect upon different Bifidobacterium and Lactobacillus, but a strain-dependent and more accentuated effect on OH. Thus, the extraction technology highly influenced bioaccessibility, with OH demonstrating a positive impact on the recovery of bioactive compounds and related health benefits, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Of these properties, the last is demonstrated here for the first time. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-22T16:24:59Z 2022-04-06 2022-04-06T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/37355 |
url |
http://hdl.handle.net/10400.14/37355 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods11071064 85128621113 PMC8997470 35407151 000781055600001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132025820545024 |