In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

The effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step...

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Bibliographic Details
Main Authors: Beatriz Gullon, Manuela E. Pintado, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos
Format: Article
Language:English
Published: Elsevier 2015-12-01
Series:Journal of Functional Foods
Subjects:
In vitro digestion
Antioxidant
Polyphenolic compounds
Bioaccessibility index
Short chain fatty acids
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615004880

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http://www.sciencedirect.com/science/article/pii/S1756464615004880

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