Abstract：
:The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) generating F1AG (17.8 μm) and F2AG (15.6 μm). Micronization increased the release of hydroxytyrosol, oleuropein, caffeic acid, and decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA) in the salivary and gastric phase, beyond luteolin in the gastric phase. Micronization also increased the intestinal bioaccessibility of hydroxytyrosol, 3,4-DHPEA-EDA, oleuropein, luteolin, and apigenin; it was more effective for F2AG than F1AG. Micronized samples increased antioxidant capacity in the gastric phase. F2AG exhibited the highest antioxidant capacity in the insoluble intestinal fraction. Thus, micronization can be further exploited to improve the nutraceutical properties of OP by increasing the bioaccessibility and antioxidant capacity of phenolic compounds.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sefrin Speroni C,Rigo Guerra D,Beutinger Bender AB,Stiebe J,Ballus CA,Picolli da Silva L,Lozano-Sánchez J,Emanuelli Tdoi
10.1016/j.foodchem.2020.128689subject
Has Abstractpub_date
2021-05-15 00:00:00pages
128689eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32551-6journal_volume
344pub_type
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