Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
Rodríguez-Roque, Maria Janeth
Ultrasound 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.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Food Science and Biotechnology
Lafarga, 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.
Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
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- ARTICLES CIENTÍFICS 
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