engleski

Determination of polyphenol bioaccessibility by in vitro gastrointestinal digestion of apple peel

Bioaccessible polyphenols represent polyphenols that are released from the food matrix during digestion and become available for absorption. This work aimed to determine the bioaccessible polyphenols from the peel of commercial apple variety ‘Idared’ throughout oral, gastric, and intestinal simulated digestion. Polyphenols were extracted by the means of chemical and enzymatic extraction. In vitro gastrointestinal digestion of the peel of apples was conducted. Polyphenols present in the extracts and oral, gastric, and intestinal digest were analyzed with the use of high-performance liquid chromatography. The amount of polyphenols released during the simulated digestion was lower than the one present in the extracts. Polyphenols bioaccessibility, expressed as a percentage of initial polyphenol concentrations, was 26%, 37%, and 22% for oral, gastric, and intestinal phases, respectively. Flavonols showed to be the most stable group with the intestinal recovery of 34%, followed by phenolic acids (11%) and dihydrochalcones (8%). Flavan-3-ols and anthocyanins were not found in the intestinal phase. These results suggest that polyphenols are released from the peel of apples during digestion and that the amount decreases in the intestines.

apples ; simulated digestion ; polyphenols ; bioaccessibility

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