Stability and bioaccessibility of phenolic compounds in rosehip extracts during in vitro digestión

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dc.contributor.authorOdriozola-Serrano, Isabel
dc.contributor.authorPires Nogueira, Danielle
dc.contributor.authorEsparza Catalán, Irene
dc.contributor.authorVaz, Ana A.
dc.contributor.authorJiménez Moreno, Nerea
dc.contributor.authorMartín-Belloso, Olga
dc.contributor.authorAncín Azpilicueta, Carmen
dc.contributor.departmentCienciases_ES
dc.contributor.departmentZientziakeu
dc.contributor.departmentInstitute for Advanced Materials and Mathematics - INAMAT2en
dc.date.accessioned2023-10-17T08:21:57Z
dc.date.available2023-10-17T08:21:57Z
dc.date.issued2023
dc.date.updated2023-10-17T08:05:09Z
dc.description.abstractRosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient.en
dc.description.sponsorshipThis research was funded by European Union’s H2020 research and innovation program under Marie Sklodowska-Curie grant number 801586, and by Ministerio de Ciencia y Tecnología, Gobierno de España: Project number AGLRTI-2018-094268-B-C21en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationOdriozola-Serrano, I., Nogueira, D. P., Esparza, I., Vaz, A. A., Jiménez-Moreno, N., Martín-Belloso, O., & Ancín-Azpilicueta, C. (2023). Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion. Antioxidants, 12(5), 1035. https://doi.org/10.3390/antiox12051035en
dc.identifier.doi10.3390/antiox12051035
dc.identifier.issn2076-3921
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/46554
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofAntioxidants 2023, 12, 1035en
dc.relation.projectIDinfo:eu-repo/grantAgreement/European Commission/Horizon 2020 Framework Programme/801586/
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN//AGLRTI-2018-094268-B-C21/
dc.relation.publisherversionhttps://doi.org/10.3390/antiox12051035
dc.rights© 2023 by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant activityen
dc.subjectBioaccessibilityen
dc.subjectIn vitro digestionen
dc.subjectPhenolic compoundsen
dc.subjectRosehipsen
dc.titleStability and bioaccessibility of phenolic compounds in rosehip extracts during in vitro digestiónen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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