Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion |
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| Authors: | Eloá Angélica Koehnlein Érica Marcela Koehnlein Rúbia Carvalho Gomes Corrêa Verônica Sayuri Nishida Vanesa Gesser Correa Adelar Bracht |
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| Affiliation: | 1. Department of Nutrition, Federal University of South Border, Realeza, Paraná, Brazil;2. Post-Graduated Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil;3. Department of Biochemistry, State University of Maringá, Paraná, Brazil;4. Post-Graduated Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil;5. Department of Biochemistry, State University of Maringá, Paraná, Brazil |
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| Abstract: | This work compares the phenolic contents and the total antioxidant capacity of the 36 most popular Brazilian foods submitted to aqueous extraction or in vitro digestion. The purpose was to evaluate the extent by which digestion differs from the simple aqueous extraction procedures of several food matrices. After in vitro digestion, cereals, legumes, vegetables, tuberous vegetables, chocolates and fruits showed higher phenolic contents and higher antioxidant activities than those obtained by aqueous extraction. Contrarily, the digestion caused a reduction in the phenolic contents and antioxidant activities of beverages (red wine, coffee and yerba mate). Our results suggest that the phenolics of food groups with solid and complex matrix are protected against enzymatic action and alteration in pH during the digestion, what does not occur in liquid food matrices such as the beverages. This fact would overestimate the antioxidant activities of beverages submitted solely to aqueous extraction. |
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| Keywords: | Flavonoids food analysis in vitro digestion phenolics total antioxidant capacity |
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