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dc.creatorDurán Castañeda, Alba Cecilia
dc.creatorCárdenas Castro, Alicia Paulina
dc.creatorPérez Jiménez, Jara
dc.creatorPérez Carvajal, Ana Mercedes
dc.creatorSánchez Burgos, Jorge Alberto
dc.creatorMateos, Raquel
dc.creatorSáyago Ayerdi, Sonia G.
dc.date.accessioned2023-11-17T13:58:26Z
dc.date.available2023-11-17T13:58:26Z
dc.date.issued2022-08
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttps://hdl.handle.net/10669/90412
dc.description.abstractPsidium guajava L. and Psidium friedrichsthalianum Nied are part of the Psidium species native to America. Nowadays, it is essential to study the phenolic compound (PC) profile and their changes during digestion and the fractions available for absorption. This study aimed to characterize the PC profile in some Psidium species and their bioaccessibility (BA). Fifty-seven compounds were identified, and forty-six belonged to ten different phenolic classes. PC profiles showed significant differences between the species and the intestinal fraction P. friedrichsthalianum Nied. showed the highest PC content, although it mostly belonged to non-extractable polyphenols. This leads to the lowest BA (37%); P. guajava L. ‘Morada’ showed the highest (47%). Hydroxycinnamic acids were the most stable PC after gastrointestinal digestion. This study showed relevant differences in the PC content and profile of different Psidium species and changes between the PC in the original matrix and those released in the different stages of gastrointestinal digestion.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[735-B8-770]/UCR/Costa Ricaes_ES
dc.language.isoenges_ES
dc.sourceFood Chemistry, vol.400.es_ES
dc.subjectBIOACCESSIBILITYes_ES
dc.subjectDIGESTIVE SYSTEMSes_ES
dc.subjectPHENOLIC COMPOUNDSes_ES
dc.titleBioaccessibility of phenolic compounds in Psidium guajava L. varieties and P. friedrichsthalianum Nied. after gastrointestinal digestiones_ES
dc.typeartículo originales_ES
dc.identifier.doi10.1016/j.foodchem.2022.134046
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES
dc.identifier.codproyecto735-B8-770


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