Evaluación de la biodisponibilidad in vitro de compuestos bioactivos de arándanos

  1. Zampedri, Carolina Ayelen 1
  2. Zampedri, Patricia Andrea 1
  3. Scattolaro, Ornella 1
  4. Zapata, Luz Marina 1
  5. Castagnini, Juan Manuel 1
  1. 1 Facultad de Ciencias de la Alimentación. Universidad Nacional de Entre Ríos
Zeitschrift:
Ciencia, Docencia y Tecnología

ISSN: 1851-1716,  0327-5566

Datum der Publikation: 2018

Jahr: 29

Nummer: 57

Seiten: 285-295

Art: Artikel

DOI: 10.33255/2957/320 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Andere Publikationen in: Ciencia, Docencia y Tecnología

Zusammenfassung

In vivo and in vitro studies have shown that blueberry anthocyanins exert beneficial biological effects on consumers health. In vitro methodology allows to evaluate the stability of the anthocyanins in relation to the interaction of the different components of the dietary matrices, the pH, the temperature, the presence of inhibitors or absorption enhancers and the presence of enzymes. The aims of this research were to develop a methodology of in vitro digestion and to evaluate the in vitro bioavailability of anthocyanins present in blueberry juice and in a snack formulated with blueberry juice and apple. The results indicate that, although there is a loss of anthocyanins during the digestive process, they are able to cross all the stages and reach the intestine, allowing controlled release of these antioxidants present in blueberry juice and the snack.

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Fuente de los datos: Dialnet