Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS
作者机构：Department of Pharmaceutical SciencesFood Science and Nutrition SectionUniversity of PerugiaItaly Laboratory of Food Chemistry and ToxicologyFaculty of PharmacyUniversity of ValenciaSpain
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第48卷第4期
页 面：733-740页
核心收录：
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Apple pomace Bioaccessibility Bioavailability Chlorogenic acid Phloridzin Caco-2 cells
摘 要：Apple pomace is one of the most abundant by-product in fruit processing *** this work,fresh and freeze-dried apple pomace variety‘Red Delicious’apples“*** de Gironawas used to evaluate the potential amount of phenolic compounds available from the food matrix by in vitro bioaccessibility *** the simulated digestion of freeze-dried apple pomace,an in vitro bioavailability test by using differentiated Caco-2 cells simulating the intestinal barried were assayed for 1 h,2 h,3 h and,4 ***-Q-TOF-MS has permitted to perform a monitoring of phloridzin,chlorogenic and gallic acids in apple pomace in apical and basal *** obtained with LC-Q-TOF-MS demonstrated that chlorogenic acid had greater percentage of bioaccesibility(44%),than phloridzin(17%)and gallic acid(7%),with similar values for fresh and freeze-dried ***,only chlorogenic acid reported higher bioavailability in basal compartments after 3 h and 4 h,in particular about 56%of chlorogenic acid passed the transepithelial *** is the first work about the evaluation of bioavailability of polyphenols from digested freeze-dried apple pomace ***,this interesting by-product rich in polyphenol,with a great bioavailability,should be a promising ingredient to develop new functional foods.
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