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LWT
Volume 157, 2022, 113083

In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract

Yineth Ruíz-Garcíaa, Carolina Beresb, Davy W.H. Cháveza, Danielle C.de S. Pereiraa

Universidade Federal Rural do Rio de Janeiro (UFRRJ) – Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Rodovia BR 465 – Km 7, Campus Universitário – Seropédica, 23851-970, Rio de Janeiro, RJ, Brazil.

Abstract

The grape skin extract obtained from Alicante Bouschet (Vitis vinifera L.) presented anthocyanins (396 mg/L), phenolic acids (76 mg/L) and flavanols (63 mg/L). After in vitro digestion and colonic fermentation there was a significant reduction of anthocyanins and flavanols but there was an increase of phenolic acids, mainly gallic acid and also a concomitant increase of antioxidant capacity. There was no difference for the microorganisms after 24 h of colonic fermentation but there was a significant increase of acetic acid (p < 0.05). The bioaccessibility of phenolic acids was significantly improved (>100%) and grape skin extract favored the metabolic activity of the microbiota.

Keywords: Bioaccessibility, Phenolic acids, Anthocyanins, Short chain fatty acids, Microbiota.

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