Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

The aims of this work were to evaluate the effect of in vitro gastrointestinal digestion (GID) on (i) the recovery and bioaccessibility indexes, (ii) the changes on antioxidant activity and (iii) the short chain fatty acid (SCFA) production of two DF rich extracts (date pits flour (DPF) and apple ba...

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Veröffentlicht in:	Food research international 2015-12, Vol.78, p.169-176
Hauptverfasser:	Gullon, Beatriz, Pintado, Manuela E., Barber, Xavier, Fernández-López, Juana, Pérez-Álvarez, José A., Viuda-Martos, Manuel
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant Bioaccessibility index Co-products In vitro digestion Short chain fatty acids
Online-Zugang:	Volltext
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