Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts

Detalhes bibliográficos
Autor(a) principal: Coelho, Marta
Data de Publicação: 2022
Outros Autores: Oliveira, Carla, Coscueta, Ezequiel, Fernandes, João, Pereira, Ricardo, Teixeira, José, Rodrigues, Sebastião, Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/136337
Resumo: Funding: The authors would like to thank the CCTI group that kindly provided the samples. Also to thank to project Co-promoção nº 016403, “MULTIBIOREFINERY”, supported by Programa Operacional Competitividade e Internacionalização and by Programa Operacional Regional de Lisboa, in its component FEDER, and by Fundação para a Ciência e Tecnologia, byprojects UID/Multi/50016/2020 and UIDB/04469/2020 administrated by FCT, and by the I&D&I AgriFood XXI project (NORTE-01-0145-FEDER-000004) co-funded by the European Regional Development Fund under the scope of Norte2020 (Programa Operacional Regional do Norte 2014/2020) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte. Furthermore, the author Marta Coelho would like to acknowledge FCT for your PhD grant with the reference [grant number SFRH/BD/111884/2015].
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spelling Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse ExtractsLycopersicon esculentumbioaccessibilitybioactivitycarotenoidsohmic heatingphenolic compoundsFunding: The authors would like to thank the CCTI group that kindly provided the samples. Also to thank to project Co-promoção nº 016403, “MULTIBIOREFINERY”, supported by Programa Operacional Competitividade e Internacionalização and by Programa Operacional Regional de Lisboa, in its component FEDER, and by Fundação para a Ciência e Tecnologia, byprojects UID/Multi/50016/2020 and UIDB/04469/2020 administrated by FCT, and by the I&D&I AgriFood XXI project (NORTE-01-0145-FEDER-000004) co-funded by the European Regional Development Fund under the scope of Norte2020 (Programa Operacional Regional do Norte 2014/2020) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte. Furthermore, the author Marta Coelho would like to acknowledge FCT for your PhD grant with the reference [grant number SFRH/BD/111884/2015].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.NOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)Centre for Toxicogenomics and Human Health (ToxOmics)RUNCoelho, MartaOliveira, CarlaCoscueta, EzequielFernandes, JoãoPereira, RicardoTeixeira, JoséRodrigues, SebastiãoPintado, Manuela2022-04-12T22:48:40Z2022-04-062022-04-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article22application/pdfhttp://hdl.handle.net/10362/136337eng2304-8158PURE: 43178225https://doi.org/10.3390/foods11071064info: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:RCAAP2024-03-11T05:14:29Zoai:run.unl.pt:10362/136337Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:48:41.779303Repositório 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
Lycopersicon esculentum
bioaccessibility
bioactivity
carotenoids
ohmic heating
phenolic compounds
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
Fernandes, João
Pereira, Ricardo
Teixeira, José
Rodrigues, Sebastião
Pintado, Manuela
author_role author
author2 Oliveira, Carla
Coscueta, Ezequiel
Fernandes, João
Pereira, Ricardo
Teixeira, José
Rodrigues, Sebastião
Pintado, Manuela
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv NOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)
Centre for Toxicogenomics and Human Health (ToxOmics)
RUN
dc.contributor.author.fl_str_mv Coelho, Marta
Oliveira, Carla
Coscueta, Ezequiel
Fernandes, João
Pereira, Ricardo
Teixeira, José
Rodrigues, Sebastião
Pintado, Manuela
dc.subject.por.fl_str_mv Lycopersicon esculentum
bioaccessibility
bioactivity
carotenoids
ohmic heating
phenolic compounds
topic Lycopersicon esculentum
bioaccessibility
bioactivity
carotenoids
ohmic heating
phenolic compounds
description Funding: The authors would like to thank the CCTI group that kindly provided the samples. Also to thank to project Co-promoção nº 016403, “MULTIBIOREFINERY”, supported by Programa Operacional Competitividade e Internacionalização and by Programa Operacional Regional de Lisboa, in its component FEDER, and by Fundação para a Ciência e Tecnologia, byprojects UID/Multi/50016/2020 and UIDB/04469/2020 administrated by FCT, and by the I&D&I AgriFood XXI project (NORTE-01-0145-FEDER-000004) co-funded by the European Regional Development Fund under the scope of Norte2020 (Programa Operacional Regional do Norte 2014/2020) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020-Programa Operacional Regional do Norte. Furthermore, the author Marta Coelho would like to acknowledge FCT for your PhD grant with the reference [grant number SFRH/BD/111884/2015].
publishDate 2022
dc.date.none.fl_str_mv 2022-04-12T22:48:40Z
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/10362/136337
url http://hdl.handle.net/10362/136337
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
PURE: 43178225
https://doi.org/10.3390/foods11071064
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 22
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
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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
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