Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
Por:
Molino, S, Fernandez-Miyakawa, M, Giovando, S and Rufian-Henares, J
Publicada:
1 oct 2018
Resumen:
Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5,07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs 6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE (11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these wood extracts in human diet.
Filiaciones:
:
Univ Granada, Ctr Invest Biomed, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, Granada, Spain
Fernandez-Miyakawa, M:
Consejo Nacl Invest Cient & Tecn, Inst Nacl Tecnol Agr, Inst Patobiol, Buenos Aires, DF, Argentina
Giovando, S:
Ctr Ric Chim Fine Srl, San Michele Mondovi, CN, Italy
Rufian-Henares, J:
Univ Granada, Ctr Invest Biomed, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, Granada, Spain
Univ Granada, Inst Invest Biosanitaria Ibs GRANADA, Granada, Spain
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