Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product

LINGUA, MARIANA S.; THEUMER, MARTÍN G.; KRUZYNSKI, PAULA; WUNDERLIN, DANIEL A.; BARONI, MARÍA V.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2019 vol. 122 p. 496 - 505

0963-9969

The primary objective of this study was to assess the changes on phenolic composition and AC (antioxidantcapacity) of white grape and its winemaking product, during in vitro gastrointestinal (GI) digestion. Phenoliccompounds were evaluated by HPLC-MS/MS. The AC was measured by in vitro (FRAP, ABTS and DPPH) andcellular (Caco-2 cells) assays. Digestion had a reducing effect on phenolic content, being only 31% and 67% ofnative polyphenols from grapes and wines, respectively, potentially bioaccessible. At same polyphenol concentration,cellular AC of nondigested and digested foods was the same, indicating that changes in phenolicprofile did not modify the bioactivity. Phenolic acids, in addition to quercetin, were the most resistant polyphenolsto digestion, and would be the most relevant to explain the biological activity of digested foods. Resultsindicate that the changes occurred in the native phenolic profile of foods as a consequence of GI digestion, do notmodify the bioactivity of white grapes and wines.