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dc.contributor.author
Molino, Silvia
dc.contributor.author
Fernandez Miyakawa, Mariano Enrique
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dc.contributor.author
Giovando, Samuele
dc.contributor.author
Rufián Henares, José Ángel
dc.date.available
2022-12-27T14:46:29Z
dc.date.issued
2018-10
dc.identifier.citation
Molino, Silvia; Fernandez Miyakawa, Mariano Enrique; Giovando, Samuele; Rufián Henares, José Ángel; Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation; Elsevier; Journal of Functional Foods; 49; 10-2018; 188-195
dc.identifier.issn
1756-4646
dc.identifier.uri
http://hdl.handle.net/11336/182527
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT CAPACITY
dc.subject
GUT MICROBIOTA
dc.subject
IN VITRO DIGESTION-FERMENTATION
dc.subject
POLYPHENOLS
dc.subject
SHORT-CHAIN FATTY ACIDS
dc.subject
TANNINS
dc.subject.classification
Otras Ciencias Médicas
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dc.subject.classification
Otras Ciencias Médicas
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dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
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dc.title
Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-09-23T14:38:04Z
dc.journal.volume
49
dc.journal.pagination
188-195
dc.journal.pais
Reino Unido
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dc.description.fil
Fil: Molino, Silvia. Universidad de Granada; España
dc.description.fil
Fil: Fernandez Miyakawa, Mariano Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Patobiología; Argentina
dc.description.fil
Fil: Giovando, Samuele. Centro Ricerche per la Chimica Fine Srl; Italia
dc.description.fil
Fil: Rufián Henares, José Ángel. Universidad de Granada; España
dc.journal.title
Journal of Functional Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jff.2018.07.056
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S1756464618304110
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