Título:	Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage.
Autor:	DUTRA, M. da C. P. SILVA, A. B. M. da FERREIRA, E. de S. CARVALHO, A. J. de B. A. LIMA, M. dos S. BIASOTO, A. C. T.
Afiliación:	MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, UFBA; ANA BEATRIZ MARTINS DA SILVA, IFSertão-PE; EDERLAN DE SOUZA FERREIRA, UFBA; ANA JULIA DE BRITO ARAUJO CARVALHO, IFSertão-PE; MARCOS DOS SANTOS LIMA, IFSertão-PE; ALINE TELLES BIASOTO MARQUES, CPATSA / CNPMA.
Año:	2023
Referencia:	Food Bioscience, v. 52, 102501, 2023.
Descripción:	Grape juices are rich in bioactive compounds; however, for these compounds to exert their functionality, they must be bioaccessible. Thus, the present study evaluated a simulated digestion process on the main bioactive compounds of monovarietal grape juices of five Brazilian hybrid cultivars (V. vinifera x V. labrusca). Characterization of the chemical profiles in liquid chromatography (HPLC-DAD-RID), behaviour of phenolics in the stages of digestion and bioaccessibility through the INFOGEST protocol plus intestinal barrier passage were carried out. Of the 24 polyphenols identified in the grape juice samples, 11 were bioaccessible, with emphasis on the class of flavanols. Procyanidin B2 (101?426%), (+)-catechin (169?370%) and gallic acid (61?230%) stood out in all juices, showing that these compounds are key to the functionality of these drinks. Particularities were observed to differ between juices, demonstrating that factors such as the cultivar should be explored more extensively in studies on functional foods. The study also suggests that quality components such as sugars and organic acids influence the bioaccessibility of beverages.
Thesagro:	Composto Fenólico Uva
NAL Thesaurus:	Grapes Juices Digestive juices
Palabras clave:	Suco de uva Cultivares de uva Bebidas funcionais Fitoquímicos Simulação de digestão Bioatividade
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)