TITLE:
Bioaccessibility of Phenolic Compounds of Araucaria angustifolia from Seed Water Extracts during In Vitro Simulated Gastrointestinal Conditions
AUTHORS:
Iria Pedroso da Cunha, Denise Wibelinger de Melo, Silvani Verruck, Bruna Marchesan Maran, Elane Schwinden Prudencio, Edna Regina Amante
KEYWORDS:
Araucaria angustifolia, Pinhão Extract, Phenolic, In Vitro Bioaccessibility, Functional Properties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.10,
October
10,
2018
ABSTRACT: Food by-products containing bioactive substances, such as phenolic compounds, have garnered attention due to the possibility to increase the value of what would otherwise be considered residue. The present work sought to evaluate the extraction of phenolic compounds and their bioaccessibility from pinhão “comum” (Araucaria angustifolia var. angustifolia) and pinhão “macaco” (Araucaria angustifolia var. indehiscens) cooking water extracts during in vitro simulated gastrointestinal conditions. Our findings indicate that changes occurred depending on the type of extract and the gastrointestinal step. Although both of the evaluated pinhão extracts displayed bioaccessible phenolic compounds, the gradual bioaccessibility decrease of pinhão “macaco” extract during in vitro simulated gastrointestinal condition steps, characterizes this extract as the one with the best functional property. The functional property is related to antioxidant properties which are able to generate protective effects against various diseases.