Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes ( Opuntia ficus-indica)

Journal of Agricultural and Food Chemistry
Elsy De SantiagoMaría-Paz De Peña

Abstract

This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly ( p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 55-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic ...Continue Reading

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Citations

Jan 9, 2020·Analytical and Bioanalytical Chemistry·Cemil Aydoğan
May 10, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Meriam MissaouiAngela Cardinali
Jun 3, 2021·Foods·Alice CattivelliDavide Tagliazucchi
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Liliana Maribel Perez-PerezCarmen Lizette Del-Toro-Sánchez
Aug 25, 2021·International Journal of Food Sciences and Nutrition·Estíbaliz HuarteConcepción Cid
Feb 14, 2019·Journal of Agricultural and Food Chemistry·Elsy De SantiagoConcepción Cid

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