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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.typeArtigopt_BR
dc.titleBioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentationpt_BR
dc.contributor.authorQuatrin, A.-
dc.contributor.authorRampelotto, C.-
dc.contributor.authorPauletto, R.-
dc.contributor.authorMaurer, L.H.-
dc.contributor.authorNichelle, S.M.-
dc.contributor.authorKlein, B.-
dc.contributor.authorRodrigues, R.F.-
dc.contributor.authorMaróstica Junior, M.R.-
dc.contributor.authorFonseca, B.D.S.-
dc.contributor.authorde Menezes, C.R.-
dc.contributor.authorMello, R.D.O.-
dc.contributor.authorRodrigues, E.-
dc.contributor.authorBochi, V.C.-
dc.contributor.authorEmanuelli, T.-
dc.subjectCompostos fenólicospt_BR
dc.subject.otherlanguagePhenolic compoundspt_BR
dc.description.abstractJaboticaba peel powder (JPP) digestion was investigated for the first time using an in vitro static model of gastrointestinal digestion associated with a colonic fermentation assay with human feces to elucidate the catabolism and bioaccessibility of fruit polyphenols. Anthocyanins had low bioaccessibility (0.08–2.3%). Most hydrolyzable tannins (1.2–166.0%) and flavonols (0–36.8%) had greater bioaccessibility than anthocyanins. Despite their low bioaccessibility (0.08–2.3%), anthocyanins were the most abundant polyphenols in JPP and in the bioaccessible intestinal fraction followed by hydrolyzable tannins. There was fast degradation of anthocyanins and progressive catabolism of hydrolyzable tannins during the colonic fermentation assay. Urolithins and protocatechuic acid were the major catabolites found; their increase was parallel to the decrease of pathogenic bacteria counts and increase of short-chain fatty acids and gas production. JPP digestion yields bioactive polyphenol catabolites that may act as antioxidants and, with JPP dietary fiber, improve gut microbiota metabolismpt_BR
dc.relation.ispartofJournal of functional foodspt_BR
dc.relation.ispartofabbreviationJ. funct. foodspt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationFeb.pt_BR
dc.language.isoengpt_BR
dc.description.volume65pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1756-4646pt_BR
dc.identifier.eissn2214-9414pt_BR
dc.identifier.doi10.1016/j.jff.2019.103714pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1756464619306383pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber303654/2017-1; 403328/2016-0; 301108/2016-1; 458664/2014-6pt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2015/50333-1; 2018/11069-5pt_BR
dc.date.available2020-05-20T18:20:03Z-
dc.date.accessioned2020-05-20T18:20:03Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-20T18:20:03Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:33Z : No. of bitstreams: 1 2-s2.0-85076625286.pdf: 1374200 bytes, checksum: 47d2fce14dfe23080ec82d7f22fb4d6b (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-20T18:20:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341817-
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordJaboticaba peel powderpt_BR
dc.subject.keywordGastrointestinal digestionpt_BR
dc.subject.keywordUrolithinspt_BR
dc.subject.keywordGut fermentationpt_BR
dc.subject.keywordShort-chain fatty acidspt_BR
dc.subject.keywordDietary fibrept_BR
dc.identifier.source2-s2.0-85076625286pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid103714pt_BR
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