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Artículo

Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees

Podio, Natalia SoledadIcon ; López Froilán, Rebeca; Ramirez Moreno, Esther; Bertrand, LidwinaIcon ; Baroni, María VerónicaIcon ; Pérez Rodríguez, María L.; Sánchez Mata, María Cortes; Wunderlin, Daniel A.
Fecha de publicación: 10/2015
Editorial: American Chemical Society
Revista: Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
e-ISSN: 1520-5118
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Químicas

Resumen

The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity were characteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee by HPLC-MS, while only 14 of them were found after dialysis. Green+roasted coffee blend and chicory+coffee blend showed the highest and lowest content of polyphenols and antioxidant capacity before in vitro digestion and after dialysis, respectively. Canonical correlation analysis showed significant correlation between the antioxidant capacity and the polyphenol profile before digestion and after dialysis. Furthermore, boosted regression trees analysis (BRT) showed that only four polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyl tryptophan conjugated, and 5-O-caffeoylquinic acid) appear to be the most relevant to explain the antioxidant capacity after dialysis, these compounds being the most bioaccessible after dialysis. To our knowledge, this is the first report matching the antioxidant capacity of foods with the polyphenol profile by BRT, which opens an interesting method of analysis for future reports on the antioxidant capacity of foods.
Palabras clave: Bioaccessibility , Boosted Regression Trees , Chemometrics , In Vitro Gastrointestinal Digestion , Polyphenol Profile
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/49225
DOI: http://dx.doi.org/10.1021/acs.jafc.5b04406
URL: https://pubs.acs.org/doi/10.1021/acs.jafc.5b04406
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(INFIQC)
Articulos de INST.DE INVESTIGACIONES EN FISICO- QUIMICA DE CORDOBA
Citación
Podio, Natalia Soledad; López Froilán, Rebeca; Ramirez Moreno, Esther; Bertrand, Lidwina; Baroni, María Verónica; et al.; Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees; American Chemical Society; Journal of Agricultural and Food Chemistry; 63; 43; 10-2015; 9572-9582
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