In vitro bioaccessibility and identification of antioxidant compounds in clarified cashew apple juice ‘cajuína’ / Bioacessibilidade e identificação in vitro de compostos antioxidantes no suco de caju clarificado ‘cajuína’

The objective of this study was to determine the in vitro bioaccessibility and identity of the phenolic compounds, and total antioxidant activity of two commercial brands of cajuína. The simulated gastrointestinal digestion caused a reduction in the total phenolic content, total flavonoids, and antioxidant activity in both cajuína brands. However, the content of all compounds identified by High performance liquid chromatography after the simulated digestion process increased, in particular ellagic and gallic acids in brand A. Such compounds may be involved in processes of transformation and release of the food matrix, a fact that generated an increase in the bioaccessible fraction. However, there is a reduction in the total bioaccessible fraction and antioxidant activity, indicating that most of the present compounds are unstable, and they underwent degradation after the simulated digestion process. Simulated gastrointestinal digestion affected the profile and content of phenolic compounds, and, as expected, antioxidant activity. It is worth mentioning the increase in the bioaccessible fraction of acids ellagic, gallic, p-coumaric and the epicatechin flavonoid