1 research outputs found
Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (<i>Opuntia ficus-indica</i>)
This study aims to investigate whether
heat treatment applied to
cactus cladodes influences the bioaccessibility of their (poly)Âphenolic
compounds after simulated gastric and intestinal digestion. A total
of 45 (poly)Âphenols were identified and quantified in raw and cooked
cactus cladodes by ultra high performance liquid chromatography photodiode
array detector high resolution mass spectrometry. Both flavonoids
(60â68% total), mainly isorhamnetin derivatives, and phenolic
acids (32â40%) with eucomic acids as the predominant ones significantly
(<i>p</i> < 0.05) increased with microwaving and griddling
processes. After in vitro gastrointestinal digestion, 55â64%
of the total (poly)Âphenols of cooked cactus cladodes remained bioaccessible
versus 44% in raw samples. Furthermore, digestive conditions and enzymes
degraded or retained more flavonoids (37â63% bioaccessibility)
than phenolic acids (56â87% bioaccessibility). Microwaved cactus
cladodes contributed the highest amount of (poy)Âphenols (143.54 mg/g
dm) after gastrointestinal process, followed by griddled samples (133.98
mg/g dm), showing the highest antioxidant capacity. Additionally,
gastrointestinal digestion induced isomerizations among the three
stereoisomeric forms of piscidic and eucomic acids