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Brazilian stingless bee honey: A pioneer study on the in vitro bioaccessibility of phenolic compounds.
Dos Santos, Adriane Costa; Seraglio, Siluana Katia Tischer; Gonzaga, Luciano Valdemiro; Deolindo, Carolina Turnes Pasini; Hoff, Rodrigo; Costa, Ana Carolina Oliveira.
Afiliación
  • Dos Santos AC; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil. Electronic address: adrianecostadossantos@gmail.com.
  • Seraglio SKT; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
  • Gonzaga LV; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
  • Deolindo CTP; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil; Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, Sao Jose, SC, 88102-600, Brazil.
  • Hoff R; Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, Sao Jose, SC, 88102-600, Brazil.
  • Costa ACO; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil. Electronic address: ana.costa@ufsc.br.
Food Chem ; 460(Pt 2): 140332, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39106805
ABSTRACT
In this study, the effect of in vitro gastrointestinal digestion of phenolic compounds, the total phenolic content, and the antioxidant potential of stingless bee honey were investigated. Among the 33 phenolic compounds investigated, 25 were quantified, and only eight were not bioaccessible (p-aminobenzoic acid, sinapic acid, pinobanksin, isorhamnetin, quercetin-3-glucoside, syringaldehyde, coumarin, and coniferaldehyde). Benzoic acid was predominant in most undigested samples (21.3 to 2414 µg 100 g-1), but its bioaccessibility varied widely (2.5 to 534%). Rutin, a glycosylated flavonoid, was quantified in all samples and might have been deglycosylated during digestion, increasing the bioaccessibility of quercetin in a few samples. Overall, the concentration of phenolic compounds prior digestion and their bioaccessibility varied greatly among samples. Nevertheless, higher concentrations before digestion were not correlated to greater bioaccessibility. This study is the first to assess the in vitro bioaccessibility of phenolic compounds in SBH, providing novel insights into SBH research.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Digestión / Miel Límite: Animals / Humans País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Digestión / Miel Límite: Animals / Humans País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido