Food matrix effects of polyphenol bioaccessibility from almond skin during simulated human digestion

Giuseppina Mandalari; Maria Vardakou; Richard Faulks; Carlo Bisignano; Maria Martorana; Antonella  Smeriglio; Domenico Trombetta

doi:10.3390/nu8090568

Food matrix effects of polyphenol bioaccessibility from almond skin during simulated human digestion

Giuseppina Mandalari (Lead Author), Maria Vardakou, Richard Faulks, Carlo Bisignano, Maria Martorana, Antonella Smeriglio, Domenico Trombetta

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Abstract

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

Original language	English
Article number	568
Journal	Nutrients
Volume	8
Issue number	9
DOIs	https://doi.org/10.3390/nu8090568
Publication status	Published - 15 Sep 2016

Keywords

almond skin
food matrix
simulated human digestion
polyphenols
bioaccessibility

Access to Document

10.3390/nu8090568Licence: CC BY

Published manuscript
This is an open access article distributed under the Creative Commons Attribution License (CC BY 4.0).
Final published version, 2.1 MBLicence: CC BY

http://www.mdpi.com/2072-6643/8/9/568Licence: CC BY

Cite this

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title = "Food matrix effects of polyphenol bioaccessibility from almond skin during simulated human digestion",

abstract = "The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption. ",

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author = "Giuseppina Mandalari and Maria Vardakou and Richard Faulks and Carlo Bisignano and Maria Martorana and Antonella Smeriglio and Domenico Trombetta",

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AU - Mandalari, Giuseppina

AU - Vardakou, Maria

AU - Faulks, Richard

AU - Bisignano, Carlo

AU - Martorana, Maria

AU - Smeriglio, Antonella

AU - Trombetta, Domenico

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PY - 2016/9/15

Y1 - 2016/9/15

N2 - The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

AB - The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

KW - almond skin

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KW - simulated human digestion

KW - polyphenols

KW - bioaccessibility

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JF - Nutrients

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