Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues
Abstract
This study aims to investigate the fruit residues of cashew apple and soursop regarding their chemical composition (sugars, carotenoids and organic acids by HPLC-DAD/RID), total phenolics, flavonoids, antioxidant capacities (ABTS, DPPH, FRAP and ORAC), inhibition of α-amylase enzyme, cytotoxicity by cell viability of fibroblast cells lines (L929). The aqueous and ethanolic extracts were submitted to simulated in vitro gastrointestinal digestion...
Paper Details
Title
Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues
Published Date
Jan 1, 2022
Journal
Volume
153
Pages
112436 - 112436
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