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dc.contributor.author
Podio, Natalia Soledad
dc.contributor.author
López Froilán, Rebeca
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Ramirez Moreno, Esther
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Bertrand, Lidwina
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Baroni, María Verónica
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Pérez Rodríguez, María L.
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Sánchez Mata, María Cortes
dc.contributor.author
Wunderlin, Daniel A.
dc.date.available
2018-06-19T14:19:31Z
dc.date.issued
2015-10
dc.identifier.citation
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
dc.identifier.issn
0021-8561
dc.identifier.uri
http://hdl.handle.net/11336/49225
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Chemical Society
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bioaccessibility
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Boosted Regression Trees
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Chemometrics
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In Vitro Gastrointestinal Digestion
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Polyphenol Profile
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Otras Ciencias Químicas
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-13T14:15:37Z
dc.identifier.eissn
1520-5118
dc.journal.volume
63
dc.journal.number
43
dc.journal.pagination
9572-9582
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Washington
dc.description.fil
Fil: Podio, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: López Froilán, Rebeca. Universidad Complutense de Madrid; España
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Fil: Ramirez Moreno, Esther. Universidad Autónoma de Estado de Hidalgo; México. Universidad Complutense de Madrid; España
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Fil: Bertrand, Lidwina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
dc.description.fil
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Pérez Rodríguez, María L.. Universidad Complutense de Madrid; España
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Fil: Sánchez Mata, María Cortes. Universidad Complutense de Madrid; España
dc.description.fil
Fil: Wunderlin, Daniel A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Journal of Agricultural and Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/acs.jafc.5b04406
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.5b04406
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