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dc.creatorAzofeifa Cordero, Gabriela
dc.creatorQuesada Mora, Silvia
dc.creatorPérez Carvajal, Ana Mercedes
dc.creatorVaillant Barka, Fabrice
dc.creatorMichel, Alain
dc.date.accessioned2018-05-16T15:04:09Z
dc.date.available2018-05-16T15:04:09Z
dc.date.issued2018
dc.identifier.citationhttp://www.mdpi.com/2306-5710/4/2/30es_ES
dc.identifier.issn2306-5710
dc.identifier.urihttp://hdl.handle.net/10669/74624
dc.description.abstractThe health benefits attributed to berries are largely dependent on their bioavailability. This study evaluated the antioxidant activity for different samples of blackberry juice submitted to an in vitro digestion. The HPLC analysis demonstrated that gastric conditions had only a slight impact on the phenolic composition, but the digestion simulating intestine conditions caused marked changes. The dialyzed fraction, which represents the serum available material, showed 33% and 35% less activity against nitrogen-derived radicals and a significant reduction of 46% in the inhibitory capacity against intracellular ROS. Other models used to evaluate the capacity to inhibit lipid peroxidation did not show significant differences in any of the digestion samples. Our results suggest that blackberry polyphenols could exert their antioxidant capacity after passage through the GIT. However, the dialyzed fraction suffers a partial depletion of its antioxidant ability, this could be attributed to the absence of ellagitanninses_ES
dc.description.sponsorshipUniversidad de Costa Rica/[801-B1-655]/UCR/Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.sourceBeverages, 4(2), 30es_ES
dc.subjectblackberry juicees_ES
dc.subjectRubus adenotrichoses_ES
dc.subjectantioxidant activityes_ES
dc.subjectlipid peroxidationes_ES
dc.subjectpolyphenols bioavailabilityes_ES
dc.subjectin vitro digestiones_ES
dc.subject663 Tecnología de bebidases_ES
dc.titleEffect of an In Vitro Digestion on the Antioxidant Capacity of a Microfiltrated Blackberry Juice (Rubus adenotrichos)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.typeArtículo científicoes_ES
dc.identifier.doi10.3390/beverages4020030
dc.description.procedenceUCR::Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES
dc.description.procedenceUCR::Docencia::Salud::Facultad de Medicina::Escuela de Medicinaes_ES
dc.identifier.codproyecto801-B1-655


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