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Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica).
J Agric Food Chem 2018; 66(23):5832-5844JA

Abstract

This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly (p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids.

Authors+Show Affiliations

Universidad de Navarra, Facultad de Farmacia y Nutrición , Departamento de Ciencias de la Alimentación y Fisiología , C/Irunlarrea 1 , E-31008 Pamplona , Spain.Department of Food Science and Health , Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) , Alameda del Obispo, Avda. Menéndez Pidal, s/n , 14071 Córdoba . Spain.Department of Food Science and Health , Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) , Alameda del Obispo, Avda. Menéndez Pidal, s/n , 14071 Córdoba . Spain.Universidad de Navarra, Facultad de Farmacia y Nutrición , Departamento de Ciencias de la Alimentación y Fisiología , C/Irunlarrea 1 , E-31008 Pamplona , Spain.Universidad de Navarra, Facultad de Farmacia y Nutrición , Departamento de Ciencias de la Alimentación y Fisiología , C/Irunlarrea 1 , E-31008 Pamplona , Spain.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29770691

Citation

De Santiago, Elsy, et al. "Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia Ficus-indica)." Journal of Agricultural and Food Chemistry, vol. 66, no. 23, 2018, pp. 5832-5844.
De Santiago E, Pereira-Caro G, Moreno-Rojas JM, et al. Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica). J Agric Food Chem. 2018;66(23):5832-5844.
De Santiago, E., Pereira-Caro, G., Moreno-Rojas, J. M., Cid, C., & De Peña, M. P. (2018). Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica). Journal of Agricultural and Food Chemistry, 66(23), pp. 5832-5844. doi:10.1021/acs.jafc.8b01167.
De Santiago E, et al. Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia Ficus-indica). J Agric Food Chem. 2018 Jun 13;66(23):5832-5844. PubMed PMID: 29770691.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica). AU - De Santiago,Elsy, AU - Pereira-Caro,Gema, AU - Moreno-Rojas,José Manuel, AU - Cid,Concepción, AU - De Peña,María-Paz, Y1 - 2018/05/29/ PY - 2018/5/18/pubmed PY - 2018/7/6/medline PY - 2018/5/18/entrez KW - Opuntia ficus-indica KW - bioaccessibility KW - cactus KW - heat treatment KW - in vitro gastrointestinal digestion KW - polyphenols SP - 5832 EP - 5844 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 66 IS - 23 N2 - This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly (p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29770691/Digestibility_of__Poly_phenols_and_Antioxidant_Activity_in_Raw_and_Cooked_Cactus_Cladodes__Opuntia_ficus_indica__ L2 - https://dx.doi.org/10.1021/acs.jafc.8b01167 DB - PRIME DP - Unbound Medicine ER -