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dc.contributor.authorSánchez-Gutiérrez, Mónica
dc.contributor.authorGómez García, Ricardo
dc.contributor.authorCarrasco, Elena
dc.contributor.authorBascón-Villegas, Isabel
dc.contributor.authorRodríguez Pascual, Alejandro
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2024-10-30T15:02:04Z
dc.date.available2024-10-30T15:02:04Z
dc.date.issued2022
dc.identifier.urihttp://hdl.handle.net/10396/29772
dc.description.abstractQuercus ilex leaf constitute a rich source of bioactive compounds, especially phenolic compounds, with health and technological properties. In this study, the influence of in vitro gastrointestinal digestion on the bioaccessibility and bioactivity of phenolic compounds from ground leaf (GL) and leaf powder extract (PE) was evaluated for the first time. The GL showed an increase in antioxidant capacity, total phenolic content and individual phenolic compounds identified in the oral and gastric phase, decreasing in the intestinal and absorption (dialysis) phases, while PE showed a slight decrease in the oral and gastric phase and a more pronounced reduction in the last phases. Although the content of phenolic compounds and the antioxidant capacity were higher in the initial PE, the bioaccessibility (55.27% in GL vs. 34.23% in PE) and the recovery in the last step of the gastrointestinal tract in the colon-available fraction (29.24% in GL vs. 27.90% in PE) were higher in GL. The PE showed high antimicrobial activity against Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Yersinia enterocolitica and Staphylococcus aureus, showing minimum inhibitory concentration values between 1 and 5 mg/mL. These results showed the complexity and richness of Q. ilex PE and GL in phenolics with high antioxidant and antimicrobial activity, underlining their use as a source of biofunctional compounds for the development of novel food additives and nutraceuticals.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.sourcehttps://doi.org/10.1016/j.jff.2022.105025es_ES
dc.subjectFlavonoidses_ES
dc.subjectIn vitro digestiones_ES
dc.subjectBioaccessibilityes_ES
dc.subjectFoodborne pathogenses_ES
dc.subjectBioactive compoundses_ES
dc.titleQuercus ilex leaf as a functional ingredient: Polyphenolic profile and antioxidant activity throughout simulated gastrointestinal digestion and antimicrobial activityes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.projectIDGobierno de España, Ministerio de Economía y Competitividad. CTQ2016-78729-Res_ES
dc.relation.projectIDJunta de Andalucía. AT17-5927es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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