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dc.contributor.author
Escudero, Leticia Belén
dc.contributor.author
Fusari Gómez, Cecilia Mara
dc.contributor.author
Altamirano, Jorgelina Cecilia
dc.contributor.author
Camargo, Alejandra Beatriz
dc.contributor.author
Wuilloud, Rodolfo German
dc.date.available
2018-02-19T20:27:46Z
dc.date.issued
2014-10
dc.identifier.citation
Escudero, Leticia Belén; Fusari Gómez, Cecilia Mara; Altamirano, Jorgelina Cecilia; Camargo, Alejandra Beatriz; Wuilloud, Rodolfo German; Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 79; 10; 10-2014; C1933-C1938
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/36765
dc.description.abstract
Wine is a dietary source of polyphenolic compounds with reported health benefits when moderately consumed. Several of these compounds can associate with metals forming complexes. Therefore, this work was conducted to reach a better understanding of the nature and chemical stability of wine-derived Fe3+-quercetin complexes in a digestion model. The stability of the complexes in a synthetic (simulated) wine was studied before and after in vitro gastric and intestinal digestions by high-performance liquid chromatography (HPLC) with UV-Vis detection. Metal determination was performed by atomic absorption spectrometry (ETAAS) to evaluate possible dissociation of complexes. During HPLC analysis all peaks eluted from the chromatographic column were collected, acidified, and analyzed by ETAAS. The results showed that complexes remain substantially stable after gastric digestion conditions, with recoveries of 84% to 90%. Although metal complexes were partially degraded during intestinal digestion, 41% to 45% of the Fe3+-quercetin complexes was recovered. Practical Application: This work reveals the chemical stability of Fe3+-quercetin complexes in synthetic wines after an in vitro gastrointestinal digestion. The knowledge of this process would be useful to understand the bioavailability of these compounds.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Gastric And Pancreatic Digestion
dc.subject
Iron
dc.subject
Polyphenols
dc.subject
Quercetin
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Wine
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Otras Ciencias Químicas
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-12T18:39:20Z
dc.journal.volume
79
dc.journal.number
10
dc.journal.pagination
C1933-C1938
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Escudero, Leticia Belén. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Fusari Gómez, Cecilia Mara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Altamirano, Jorgelina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina
dc.description.fil
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Wuilloud, Rodolfo German. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo; Argentina
dc.journal.title
Journal Of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12584/abstract
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1750-3841.12584
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