6533b86cfe1ef96bd12c8125

RESEARCH PRODUCT

Colon bioaccessibility under in vitro gastrointestinal digestion of a red cabbage extract chemically profiled through UHPLC‐Q‐Orbitrap HRMS

Alberto RitieniAlfonso NarváezLuigi CastaldoYelko Rodríguez-carrascoSeverina PacificoLuana Izzo

subject

0301 basic medicineAntioxidantPhysiologyAcid‐resistant capsulemedicine.medical_treatmentClinical BiochemistryIn vitro gastrointestinal digestionBioaccessibilityPronaseOrbitrapBiochemistryArticlelaw.invention03 medical and health sciences0404 agricultural biotechnologyfoodNutraceuticallawmedicineUHPLC-Q-Orbitrap HRMSUHPLC‐Q‐Orbitrap HRMSFood scienceacid-resistant capsuleMolecular Biology030109 nutrition & dieteticsRed cabbageChemistrylcsh:RM1-950fungifood and beveragesCapsule04 agricultural and veterinary sciencesCell BiologyMetabolism040401 food sciencefood.foodcarbohydrates (lipids)lcsh:Therapeutics. PharmacologyantioxidantsPolyphenolUHPLC-Q-Orbitrap HRMS.AntioxidantRed cabbage

description

Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract&rsquo

yearjournalcountryeditionlanguage
2020-10-01
10.3390/antiox9100955http://hdl.handle.net/11588/881779