Academic Journal
Varietal effect on composition and digestibility of seedless table grapes (Vitis vinifera L.) under in vitro conditions
| العنوان: | Varietal effect on composition and digestibility of seedless table grapes (Vitis vinifera L.) under in vitro conditions |
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| المؤلفون: | Rodríguez, Marianela Desire, García-Cordero, Joaquín, Suárez-Coca, Diana, Blanch, Gracia Patricia, Pascual-Teresa, Sonia de |
| المساهمون: | Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission, Consejo Superior de Investigaciones Científicas (España) |
| بيانات النشر: | Multidisciplinary Digital Publishing Institute |
| سنة النشر: | 2022 |
| المجموعة: | Digital.CSIC (Consejo Superior de Investigaciones Científicas / Spanish National Research Council) |
| مصطلحات موضوعية: | Grape, Digestion, Variety, Antioxidant, Phenolics |
| الوصف: | This article belongs to the Special Issue Bioactive Compounds in Plant-Based Food and Food Supplements. ; Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet, and therefore it is necessary to study the changes in composition that these new varieties bring in. Likewise, the effect of digestion on the bioavailability of polyphenols in foods of plant origin is well known, which, consequently, will also affect antioxidant activity and, in general, bioactivity. In this work, we studied the effect of the grape variety on the initial grape composition and on the absorbable fraction, as it would reach the intestine after in vitro digestion. Our results showed that black and red varieties have great potential for increasing the antioxidant content of the diet. Additionally, we have concluded that all polyphenols, with the exception of flavanols, see their bioavailable fraction diminished under in vitro conditions. ; This research was funded by the Spanish MCIN/AEI/10.13039/501100011033/. grant number PID2019-107009RB-100; COST Action INFOGEST to MDR. STSM-2021-001; and CSIC i-LINK program 2019. grant number LINKA20292. ; Peer reviewed |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| Relation: | #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107009RB-I00/ES/ALIMENTOS RICOS EN POLIFENOLES COMO ESTRATEGIA DE ENVEJECIMIENTO SALUDABLE Y SOSTENIBLE/; Foods; Publisher's version; https://doi.org/10.3390/foods11243984; Sí; Foods 11(24): 3984 (2022); http://hdl.handle.net/10261/303089 |
| DOI: | 10.3390/foods11243984 |
| الاتاحة: | http://hdl.handle.net/10261/303089 https://doi.org/10.3390/foods11243984 |
| Rights: | open |
| رقم الانضمام: | edsbas.F65C5332 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods11243984 |