6533b7d5fe1ef96bd1265338

RESEARCH PRODUCT

Effect of simulated gastrointestinal digestion on plant sterols and their oxides in enriched beverages

Antonio CillaMaria Teresa Rodriguez-estradaAmparo AlegríaGuadalupe Garcia-llatasL. AlemanyVladimiro Cardenia

subject

Absorption (pharmacology)StigmasterolChromatographyCampesterolPhytosterolBEVERAGESCampestanolPLANT STEROLchemistry.chemical_compoundchemistryPLANT STEROL; SIMULATED GASTROINTESTINAL DIGESTION; STEROL OXIDATION PRODUCTS; BEVERAGESFood scienceGas chromatography–mass spectrometrySolubilitySIMULATED GASTROINTESTINAL DIGESTIONPlant sterolsSTEROL OXIDATION PRODUCTSFood Science

description

Abstract This study evaluates the bioaccessibility (percentage of soluble compound available for absorption) of plant sterols (PS) and their oxides (phytosterol oxidation products, POPs) after simulated gastrointestinal digestion in fruit (Fb), milk (M) and fruit-based milk beverages with (FbM a ) or without (FbM b ) tangerine juice. In beverages and their bioaccessible fraction (BF), campesterol, campestanol, stigmasterol, β-sitosterol and sitostanol were detected. Bioaccessibility of total PS ranged between 2.62 and 6.48%, FbM b yielding the highest value, followed by FbM a  > Fb > M. Campesterol/campestanol were the most bioaccessible PS. Only oxides of β-sitosterol were detected in beverages and BF (7α-hydroxy, 7β-hydroxy, β-epoxy, α-epoxy, sitostanetriol and 7-ksitosterol). Bioaccessibility of total POPs ranged between 19.08 and 49.29%, sitostanetriol yielding the highest value. Bioaccessibility of POPs was higher than that of PS, suggesting different patterns of solubility for these compounds.

yearjournalcountryeditionlanguage
2013-06-01
10.1016/j.foodres.2013.02.024http://hdl.handle.net/11585/133429