Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing c...
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/4437 https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub https://doi.org/10.1016/j.jff.2018.07.056 |
| Summary: | Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE,
CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts
trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE
(6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity of QUE (8.16 mmol Trolox/g vs
6.70 mmol Trolox/g). The results obtained showed a decrease of the antioxidant capacity of tannins after microbial
fermentation, but a high prebiotic activity through release of short-chain fatty acids of both CHE
(11.14 mmol/g) and QUE (4.79 mmol/g) was observed. The UPLC-MS investigations on digested and fermented
tannins gave an identification and semi-quantification of 18 compounds, including hydrolysable and condensed
tannins and their metabolites. The results represent a valid basis for further studies on the potential use of these
wood extracts in human diet. |
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