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dc.contributor.authorSILVA, D. T. da
dc.contributor.authorSMANIOTTO, F. A.
dc.contributor.authorCOSTA, I. F.
dc.contributor.authorBARANZELLI, J.
dc.contributor.authorMULLER, A.
dc.contributor.authorSOMACAL, S.
dc.contributor.authorMONTEIRO, C. S.
dc.contributor.authorVIZZOTTO, M.
dc.contributor.authorRODRIGUES, E.
dc.contributor.authorBARCIA, M. T.
dc.contributor.authorEMANUELLI, T.
dc.date.accessioned2021-12-17T23:47:31Z-
dc.date.available2021-12-17T23:47:31Z-
dc.date.created2021-12-17
dc.date.issued2021
dc.identifier.citationFood Chemistry, v. 364, 130370, Dec. 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1138030-
dc.descriptionThis study investigated whether a ready-to-use extract obtained using a natural deep eutectic solvent (NADES) affects the pharmacokinetic profile of blueberry phenolic compounds compared to organic solvent (SORG)-extracted compounds. SORG extract was administered as an aqueous solution after solvent removal. Wistar rats received a single dose of crude extract of blueberry obtained using NADES (CE-NADES) or SORG (CE-SORG), followed by LC-DAD-MS/MS analysis of blood and cecal feces. Non-compartmental pharmacokinetic analysis revealed that CE-NADES increased the bioavailability of anthocyanins by 140% compared to CE-SORG. CE-NADES increased the stability of phenolic compounds during in vitro digestion by delaying gastric chyme neutralization. These results suggest that besides being an eco-friendly solvent for the extraction of phytochemicals, choline chloride:glycerol:citric acid-based NADES can be used as a ready-to-use vehicle for increasing oral absorption of bioactive compounds such as anthocyanins.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectComposto
dc.titleNatural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract.
dc.typeArtigo de periódico
dc.subject.thesagroMirtilo
dc.subject.thesagroExtrato
riaa.ainfo.id1138030
riaa.ainfo.lastupdate2021-12-17
dc.identifier.doidoi.org/10.1016/j.foodchem.2021.130370
dc.contributor.institutionDARIANE TRIVISIOL DA SILVA; FRANCIELE ALINE SMANIOTTO; ISABELLA FERREIRA COSTA; JULIA BARANZELLI; ALINE MULLER; SABRINA SOMACAL; CAMILA SANT'ANNA MONTEIRO; MARCIA VIZZOTTO, CPACT; ELISEU RODRIGUES; MILENE TEIXEIRA BARCIA; TATIANA EMANUELLI.
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