INVESTIGADORES
WUNDERLIN Daniel Alberto
artículos
Título:
Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees.
Autor/es:
PODIO, N.S.; LÓPEZ-FROILÁN R.; RAMIREZ-MORENO E.; BERTRAND, LIDWINA; BARONI, M.V.; PÉREZ-RODRÍGUEZ, M.L.; CORTES SÁNCHEZ-MATA M.; WUNDERLIN D.A.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Editorial:
AMER CHEMICAL SOC
Referencias:
Lugar: Washington; Año: 2015 vol. 63 p. 9572 - 9582
ISSN:
0021-8561
Resumen:
The aim of this studywas to evaluate changes in polyphenol profile and antioxidant capacity of fivesoluble coffees throughout a simulated gastro-intestinal digestion, includingabsorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity werecharacteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee byHPLC-MS, while only 14 of them were found after dialysis. Green+roasted coffeeblend and chicory+coffee blend showed the highest and lowest content ofpolyphenols and antioxidant capacity before invitro digestion and after dialysis, respectively. Canonical correlationanalysis showed significant correlation between the antioxidant capacity and thepolyphenol profile before digestion and after dialysis. Furthermore, boostedregression trees analysis (BRT) showed that only 4 polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyltryptophan conjugated and 5-O-caffeoylquinic acid) appear to be the mostrelevant to explain the antioxidant capacity after dialysis, being thesecompounds the most bio-accessible after dialysis. To our knowledge, this is thefirst report matching the antioxidant capacity of foods with the polyphenolprofile by BRT, which opens an interesting method of analysis for futurereports on the antioxidant capacity of foods.