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dc.contributor.authorLafarga, Tomás
dc.contributor.authorRodríguez-Roque, Maria Janeth
dc.contributor.authorBobo, Gloria
dc.contributor.authorVillaró, Silvia
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2020-04-28T16:25:47Z
dc.date.available2020-05-08T22:01:13Z
dc.date.issued2019-05-09
dc.identifier.citationLafarga, Tomás, Maria Janeth Rodríguez-Roque, Gloria Bobo, Silvia Villaró, and Ingrid Aguiló-Aguayo. 2019. "Effect Of Ultrasound Processing On The Bioaccessibility Of Phenolic Compounds And Antioxidant Capacity Of Selected Vegetables". Food Science And Biotechnology 28 (6): 1713-1721. doi:10.1007/s10068-019-00618-4.ca
dc.identifier.issn1226-7708ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/764
dc.description.abstractUltrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to increase the bioaccessibility of phenolic and antioxidant compounds. Overall, sonication (40 kHz, 250 W, 4 °C, 20 min) did not affect the main physicochemical parameters of tomato, lettuce, zucchini, and green and red pepper (p < 0.05). The polyphenolic content and antioxidant activity of digestive enzymatic extracts was higher than that of water:methanol extracts (p < 0.05). In addition, sonication resulted in increased bioaccessibility of phenolic compounds in lettuce and green pepper (p < 0.05), while no effect was observed for tomato, red pepper, and zucchini samples suggesting a matrix-dependent effect. The amount of phenolic compounds and antioxidants released by vegetables during a simulated gastrointestinal digestion may be higher than the one that can be expected from measurements in usual aqueous-organic extracts.ca
dc.format.extent24ca
dc.language.isoengca
dc.publisherSpringerca
dc.relation.ispartofFood Science and Biotechnologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetablesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1007/s10068-019-00618-4ca
dc.contributor.groupPostcollitaca


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