A combined analytical-chemometric approach for the in vitro determination of polyphenol bioaccessibility by simulated gastrointestinal digestion

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dc.contributor.authorGómez Mejía, Esther
dc.contributor.authorRosales Conrado, Noelia
dc.contributor.authorLeón González, María Eugenia
dc.contributor.authorValverde de la Fuente, Alejandro
dc.contributor.authorMadrid Albarrán, Yolanda
dc.date.accessioned2023-06-22T10:44:53Z
dc.date.available2023-06-22T10:44:53Z
dc.date.issued2022
dc.descriptionCRUE-CSIC (Acuerdos Transformativos 2022)
dc.description.abstractIn this study, an integrated characterisation through polyphenol and cafeine content and antioxidant activity was combined with chemometric analysis to assess the efects of simulated in vitro gastrointestinal digestion on the bioaccessibility of these bioactive compounds from nine diferent tea infusions. Tea infusions were characterised based on total favonoids, total polyphenols and antioxidant activity, together with the determination of individual polyphenol content. Fourteen phenolic compounds, including phenolic acids, stilbenes and favonoids, were selected based on their reported bioactivity and high accessibility, attributed to their low molecular weight. Both polyphenols and cafeine were initially monitored in raw tea infusions and through the diferent digestion stages (salivary, gastric and duodenal) by capillary high performance liquid chromatography coupled to diode array detection (cHPLC-DAD) and/or HPLC coupled to a triple quadrupole mass analyser (HPLC–MS/MS). Multivariate analysis of the studied bioactives, using principal component analysis and cluster analysis, revealed that the decafeination process seems to increase the stability and concentration of the compounds evaluated during digestion. The greatest transformations occurred mainly in the gastric and duodenal stages, where low bioactivity indices (IVBA) were shown for resveratrol and cafeic acid (IVBA=0%). In contrast, the polyphenols gallic acid, chlorogenic acid and quercetin gave rise to their availability in white, green and oolong infusion teas (IVBA>90%). Furthermore, highly fermented black and pu-erh varieties could be designated as less bioaccessible environments in the duodenum with respect to the tested compounds.
dc.description.departmentDepto. de Química Analítica
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia e Innovación (MICINN)
dc.description.sponsorshipComunidad de Madrid/FEDER
dc.description.sponsorshipUniversidad Complutense de Madrid
dc.description.statuspub
dc.eprint.idhttps://eprints.ucm.es/id/eprint/72620
dc.identifier.doi10.1007/s00216-022-03922-x
dc.identifier.issn1618-2642
dc.identifier.officialurlhttps://doi.org/10.1007/s00216-022-03922-x
dc.identifier.urihttps://hdl.handle.net/20.500.14352/71576
dc.issue.number8
dc.journal.titleAnalytical and Bioanalytical Chemistry
dc.language.isoeng
dc.page.final2755
dc.page.initial2739
dc.publisherSpringer
dc.relation.projectID(PID2020-114714RBI00)
dc.relation.projectIDAVANSECAL II-CM (S2018/BAA-4393)
dc.relation.projectIDCT17/17-CT18/17
dc.rightsAtribución 3.0 España
dc.rights.accessRightsopen access
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/es/
dc.subject.cdu543
dc.subject.keywordTea infusions
dc.subject.keywordPhenolic compounds
dc.subject.keywordIn vitro digestion
dc.subject.keywordBioaccessibility
dc.subject.keywordLiquid chromatography
dc.subject.keywordMultivariate analysis
dc.subject.ucmQuímica analítica (Química)
dc.subject.unesco2301 Química Analítica
dc.titleA combined analytical-chemometric approach for the in vitro determination of polyphenol bioaccessibility by simulated gastrointestinal digestion
dc.typejournal article
dc.volume.number414
dspace.entity.typePublication
relation.isAuthorOfPublication719857fa-0325-4a81-b30a-199fd79c68c0
relation.isAuthorOfPublicatione5625011-ba32-4a14-9ba0-c9305cb5d68e
relation.isAuthorOfPublication.latestForDiscovery719857fa-0325-4a81-b30a-199fd79c68c0
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