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ISSN 2395-8723 (Electronic)
ISSN 1405-888X (Print)
TIP Revista Especializada en Ciencias Químico-Biológicas

2019, Number 1

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TIP Rev Esp Cienc Quim Biol 2019; 22 (1)

In vitro bioaccesibility and release kinetics of phenolic compounds from guava (Psidium guajava L.) and soursop (Annona muricata L.) pulp

Blancas-Benítez FJ, Montalvo-González E, González-Aguilar GA, Sáyago-Ayerdi SG

Language: English
References: 30
Page: 1-7
PDF size: 509.76 Kb.


ABSTRACT

Tropical fruits are known as healthy, guava and soursop, are considered as a source of phenolic compounds (PC), and are generally consumed fresh or in pulp. The beneficial effect attributed to fruit consumption is related not only to the amount, but rather to how much of these PC can be bioaccesible in the organism. Hence the aim of this study was to evaluate the bioaccesibility of PC of the guava and soursop pulp. During in vitro digestion process was observed that the highest release occurred during intestinal stage, which could be due to the partial release of PC associated with the cell wall material of the pulps. PC bioaccessibility values were 79.93% for guava and 83.91% for soursop, gallic and chlorogenic acids were mainly detected in both samples, although caffeic acid was detected only in soursop pulp. On the other hand, the release kinetics of PC from guava and soursop pulp shows a similar release rate in both, indicating that a large part of the PC present in these pulps are potentially bioaccessible and can be available to be absorbed by the small intestine.


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