In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits
Abstract
:1. Introduction
2. Results and Discussion
2.1. Chemical Characterization of Citrus Pomaces by UHPLC-MS/MS Analysis
2.2. Bioaccessibility of Antioxidants from Citrus Pomaces
2.3. Bioaccessibility of Anti-Inflammatory Compounds Composing Citrus Pomaces
2.4. Bioaccessibility of Inhibitors of the Enzymes α-Glucosidase and α-Amylase Composing Citrus Pomaces
2.5. Bioaccessibility of Bioactive Compounds Composing Biscuits Containing Orange Pomace as a Food Ingridient
2.6. Food Sensory Quality
3. Materials and Methods
3.1. Materials
3.2. Samples
3.3. Methods
3.3.1. Analysis of Individual Phenolic Compounds Composing Citrus Pomaces
3.3.2. Analysis of Bioaccessibility of Health Promoting Compounds
Antioxidant Compounds
Anti-Inflammatory Compounds
Inhibitors of Carbohydrases Enzymatic Activity
3.3.3. Assessment of Food Sensory Quality
3.3.4. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Compounds 1 | Clemenule Mandarin 2 | Ortanique Mandarin 2 | Navel Orange 2 | Valencia Orange 2 | RT | λmax (nm) (UHPLC-DAD) | [M + H]+ (m/z) | Fragments (m/z) |
---|---|---|---|---|---|---|---|---|
nariturin-4-glucoside/naringin glucoside | 0.000078 | 0.000391 | 0.000755 | 0.000528 | 9.6 | 266sh, 359 | 741.2248 | 271.0639, 151.0035 |
Rutin | 0.003400 | 0.005722 | 0.001625 | 0.001366 | 10.3 | 285, 325 | 609.1461 | 301.0350, 271.0257 |
Eriocitrin/ Neoeriocitrin 1 | 0.001715 | 0.000608 | 0.001164 | 0.000806 | 10.6 | 266, 336/268, 334 | 595.1668 | 287.0580, 151.0034 |
Rhoifolin/Isorhoifolin | 0.000855 | 0.000944 | 0.000236 | 0.000086 | 11.0 | 284, 330/284 | 579.1708 | 271,0595 |
Naringin/Narirutin | 0.008453 | 0.029204 | 0.030457 | 0.021736 | 11.2 | 250, 268, 342 | 579.1719 | 271.0637, 151.0035 |
Diosmin isomer 1 | 0.000783 | 0.001677 | 0.000839 | 0.000797 | 11.3 | 285, 340/284 | 607.1668 | 299.0580, 284.0338 |
Eriocitrin/ Neoeriocitrin 2 | 0.000187 | 0.000048 | 0.000060 | 0.000056 | 11.3 | 268, 342 | 595.1668 | 287.0580, 151.0034 |
Diosmin isomer 2 | 0.000889 | 0.000327 | 0.000441 | 0.000393 | 11.4 | 283, 326/283, 332 | 607.1668 | 299.0580, 284.0338 |
Hesperidin/ Neohesperidin | 0.059179 | 0.046458 | 0.071641 | 0.064532 | 11.6 | 283, 328/266sh, 354 | 609.1825 | 301.0739, 151.0035 |
Poncirin/ Isosakuranetin-7-O-rutinoside | 0.000270 | 0.002624 | 0.002497 | 0.001776 | 13.1 | 270sh, 338/214, 328/285, 331 | 593.1876 | 285.0763 |
Isosinensetin/ Sinensetin/ Tangeretin 1 | 0.015972 | 0.015961 | 0.010084 | 0.010829 | 16.2 | 270sh, 338/214, 328/285, 331 | 373.1282 | 343.0806, 153.0181 |
Isosinensetin/ Sinensetin/ Tangeretin 2 | n.d. | 0.048355 | 0.058543 | 0.065486 | 16.7 | 272, 324 | 373.1282 | 343.0806, 153.0181 |
Nobiletin | 0.081665 | 0.099307 | 0.073267 | 0.079792 | 17.3 | 268sh, 342 | 403.1387 | 373.091, 183.0288 |
Heptamethoxyflavone | 0.072137 | 0.010010 | 0.019473 | 0.018539 | 17.6 | 272, 302 | 433.1493 | 403.1019, 418.1251 |
Tetramethylscutellarein | 0.033105 | 0.085489 | 0.049083 | 0.047840 | 17.7 | 270sh, 338/214, 328/285, 331 | 343.1176 | 313.0701, 153.0180 |
Isosinensetin/ Sinensetin/ Tangeretin 3 | 0.035461 | 0.072075 | 0.024060 | 0.024608 | 18.1 | 266sh, 359 | 373.1282 | 343.0806, 153.0181 |
TIC | 823166557 | 884024903 | 878913863 | 817363291 |
Samples | α-Glucosidase (IC50, mg/mL) | α-Amylase (IC50, mg/mL) | ||
---|---|---|---|---|
Undigested | Digested | Undigested | Digested | |
Clemenule mandarin | 4.92 ± 0.27 b | 3.97 ± 0.97 a | 70.19 ± 11.16 bc | 58.04 ± 2.09 a |
Ortanique mandarin | 3.42 ± 0.64 a | 4.93 ± 0.41 a | 50.07 ± 2.42 ab | 105.68 ± 16.03 b |
Navel orange | 10.84 ± 1.19 c | 11.42 ± 0.89 b | 5.19 ± 0.22 a | 62.00 ± 1.62 a |
Valencia orange | 5.19 ± 1.98 b | 5.09 ± 0.39 a | 77.57 ± 15.27 c | 101.17 ± 4.70 b |
Ingredients | Control | Navel | Valencia |
---|---|---|---|
g/100 g | |||
Butter | 10 | 10 | 10 |
Sunflower oil | 4.25 | 4.25 | 4.25 |
Egg | 14 | 14 | 14 |
Baking powder | 0.5 | 0.5 | 0.5 |
Salt | 0.08 | 0.08 | 0.08 |
Sweetener | 4 | 4 | 4 |
Wheat flour | 62.17 | 52.17 | 52.17 |
By-product | 0 | 10 | 10 |
Inulin | 5 | 5 | 5 |
Total | 100 | 100 | 100 |
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Fernández-Fernández, A.M.; Dellacassa, E.; Nardin, T.; Larcher, R.; Gámbaro, A.; Medrano-Fernandez, A.; del Castillo, M.D. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules 2021, 26, 3480. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26123480
Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Gámbaro A, Medrano-Fernandez A, del Castillo MD. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules. 2021; 26(12):3480. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26123480
Chicago/Turabian StyleFernández-Fernández, Adriana Maite, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Adriana Gámbaro, Alejandra Medrano-Fernandez, and María Dolores del Castillo. 2021. "In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits" Molecules 26, no. 12: 3480. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26123480