title: Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion.
abstract: This work compares the phenolic contents and the total antioxidant capacity of the 36 most popular Brazilian foods submitted to aqueous extraction or in vitro digestion. The purpose was to evaluate the extent by which digestion differs from the simple aqueous extraction procedures of several food matrices. After in vitro digestion, cereals, legumes, vegetables, tuberous vegetables, chocolates and fruits showed higher phenolic contents and higher antioxidant activities than those obtained by aqueous extraction. Contrarily, the digestion caused a reduction in the phenolic contents and antioxidant activities of beverages (red wine, coffee and yerba mate). Our results suggest that the phenolics of food groups with solid and complex matrix are protected against enzymatic action and alteration in pH during the digestion, what does not occur in liquid food matrices such as the beverages. This fact would overestimate the antioxidant activities of beverages submitted solely to aqueous extraction.
authors.affiliation: a Department of Nutrition , Federal University of South Border , Realeza , Paraná , Brazil ;|b Post-Graduated Program in Food Science , State University of Maringá , Maringá , Paraná , Brazil ;
authors.forename: Eloá Angélica
authors.initials: EA
authors.lastname: Koehnlein
authors.affiliation: c Department of Biochemistry , State University of Maringá , Paraná , Brazil.
authors.forename: Érica Marcela
authors.initials: ÉM
authors.lastname: Koehnlein
authors.affiliation: b Post-Graduated Program in Food Science , State University of Maringá , Maringá , Paraná , Brazil ;
authors.forename: Rúbia Carvalho Gomes
authors.initials: RC
authors.lastname: Corrêa
authors.affiliation: c Department of Biochemistry , State University of Maringá , Paraná , Brazil.
authors.forename: Verônica Sayuri
authors.initials: VS
authors.lastname: Nishida
authors.affiliation: a Department of Nutrition , Federal University of South Border , Realeza , Paraná , Brazil ;
authors.forename: Vanesa Gesser
authors.initials: VG
authors.lastname: Correa
authors.affiliation: b Post-Graduated Program in Food Science , State University of Maringá , Maringá , Paraná , Brazil ;|c Department of Biochemistry , State University of Maringá , Paraná , Brazil.
authors.forename: Adelar
authors.initials: A
authors.lastname: Bracht
authors.affiliation: b Post-Graduated Program in Food Science , State University of Maringá , Maringá , Paraná , Brazil ;|c Department of Biochemistry , State University of Maringá , Paraná , Brazil.
authors.forename: Rosane Marina
authors.initials: RM
authors.lastname: Peralta
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001938:Brazil; D000069956:Chocolate / Q000032:analysis; D003069:Coffee / Q000737:chemistry; D004032:Diet; D004063:Digestion; D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005419:Flavonoids / Q000032:analysis / Q000494:pharmacology; D005504:Food Analysis; D005638:Fruit / Q000737:chemistry; D041981:Gastrointestinal Tract / Q000378:metabolism*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008954:Models, Biological; D010636:Phenols / Q000032:analysis* / Q000494:pharmacology; D014675:Vegetables / Q000737:chemistry; D014920:Wine / Q000032:analysis
chemical_list: D000975:Antioxidants; D003069:Coffee; D005419:Flavonoids; D010636:Phenols
keywords: Flavonoids; food analysis; in vitro digestion; phenolics; total antioxidant capacity