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Bioaccessibility Performance of Phenolic Compounds from Red Fruits During Simulated Gastrointestinal Digestion and Colonic Fermentation

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosCiências Naturais::Ciências Biológicas
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorBortolini, Débora Gonçalves
dc.contributor.authorBarros, Lillian
dc.contributor.authorMaciel, Giselle Maria
dc.contributor.authorPeralta, Rosane M.
dc.contributor.authorCorrêa, Vanesa G.
dc.contributor.authorFinimundy, Tiane Cristine
dc.contributor.authorHaminiuk, Charles Windson Isidoro
dc.date.accessioned2025-03-07T16:48:03Z
dc.date.available2025-03-07T16:48:03Z
dc.date.issued2025
dc.description.abstractRed fruits are rich in phenolic compounds, particularly anthocyanins, which contribute to their vibrant colors and health benefits. However, anthocyanins are chemically sensitive during digestion, which affects their bioaccessibility. This study evaluated the impact of simulated gastrointestinal digestion on whole red fruits (oral, gastric, intestinal, and colonic phases). Total phenolic content (TPC) ranged from 8.60−50.41 mg GAE/g DW, total flavonoid content (TFC) from 1.66−10.67 mg CAT/g DW, and total monomeric anthocyanins (TMA) from 0.54−1.28 mg CYA/g DW. Antioxidant activity strongly correlated with TPC (r ≥ 0.91). High-phenolic fruits showed lower bioaccessibility compared with low-phenolic ones. HPLC-DAD-ESI/MSn identified glycosylated anthocyanins, which were highly sensitive; jaboticaba anthocyanins were nonbioaccessible, while 51.83% remained bioaccessible in raspberries. Colonic fermentation further reduced TPC and TFC, and anthocyanins were entirely degraded. These results highlight the need for innovative delivery systems to improve anthocyanin bioaccessibility and functional benefits.por
dc.description.sponsorshipThe authors are thankful to the National Council for Scientific and Technological Development (CNPq, grant number 304722/2019-7) and the Coordination for the Improvement of Higher Education Personnel (CAPES Contract 88882.381635/2019-01). In addition, they are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/ 00690/2020) and SusTEC (LA/P/0007/2021). National funding by FCT, P.I., through the individual scientific employment program-contract for the contract of L. Barros (CEECIND/01011/2018).
dc.identifier.citationBortolini, Débora Gonçalves; Barros, Lillian; Maciel, Giselle Maria; Peralta, Rosane Marina; Corrêa, Vanesa Gesser; Finimundy, Tiane C.; Haminiuk, Charles Windson Isidoro (2025). Bioaccessibility Performance of Phenolic Compounds from Red Fruits During Simulated Gastrointestinal Digestion and Colonic Fermentation. ACS Food Science & Technology. ISSN 2692-1944. 5:2, p. 569–577
dc.identifier.doi10.1021/acsfoodscitech.4c00707
dc.identifier.eissn2692-1944
dc.identifier.issn2692-1944
dc.identifier.urihttp://hdl.handle.net/10198/34335
dc.language.isoeng
dc.peerreviewedyes
dc.publisherAmerican Chemical Society (ACS)
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationLA/P/0007/2021
dc.relationCEECIND/01011/2018
dc.relation.ispartofACS Food Science & Technology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAnthocyanins
dc.subjectPhenolic compounds
dc.subjectAntioxidant activity
dc.subjectRed fruits
dc.subjectBioaccessibility
dc.subjectColonic fermentation
dc.titleBioaccessibility Performance of Phenolic Compounds from Red Fruits During Simulated Gastrointestinal Digestion and Colonic Fermentationpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.endPage577
oaire.citation.issue2
oaire.citation.startPage569
oaire.citation.titleACS Food Science & Technology
oaire.citation.volume5
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameBarros
person.familyNameFinimundy
person.givenNameLillian
person.givenNameTiane C.
person.identifier469085
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id2F18-67B1-776A
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-3516-0795
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication4f8767d4-4e62-4550-9b35-740cb2f672da
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
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