Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of SE and TME Powder
2.2. Simulated In Vitro Gastrointestinal Digestion
2.3. UHPLC-DAD MS/MS Analysis of Phenolic Compounds
2.4. Bioaccessibility
2.5. Electrophoretic Analysis
2.6. Total Phenolic Content and Antioxidant Properties
2.7. Statistical Analysis
3. Results and Discussion
3.1. Phenolic Composition of Digested TME Powder
3.2. Electrophoretic Analysis of Milk Proteins after In Vitro Digestion
3.3. Total Phenolic Content and Antioxidant Properties of Digested Powders
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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SSF | SGF | SIF | |
---|---|---|---|
pH 7.0 | pH 3.0 | pH 7.0 | |
Compound | Conc. in SSF mmol L−1 | Conc. in SGF mmol L−1 | Conc. in SSF mmol L−1 |
KCl | 15.1 | 6.9 | 6.8 |
KH2PO4 | 3.7 | 0.9 | 0.8 |
NaHCO3 | 13.6 | 25 | 85 |
NaCl | - | 47.2 | 38.4 |
MgCl2·(H2O)6 | 0.15 | 0.1 | 0.33 |
(NH4)2CO3 | 0.06 | 0.5 | - |
NaOH | - | - | 8.4 |
HCl | 1.1 | 15.6 | - |
* CaCl2·(H2O)2 | 0.75 | 0.075 | 0.3 |
Samples (µg/L) | SE | TM | DTM | TME | MBP % | DTME | QP % | Recovery % |
---|---|---|---|---|---|---|---|---|
Phenolic acid | ||||||||
Gallic acid | 3444.81 ± 117.4 a | n.d. | n.d. | 645.68 ± 20.12 b | 81.26 | n.d. | 0 | 0 |
Protocatehuic acid | 62.50 ± 1.99 a | n.d. | n.d. | 57.02 ± 2.46 b | 8.77 | n.d. | 0 | 0 |
Caffeic acid | 73.28 ± 4.30 a | n.d. | n.d. | 42.82 ± 2.38 b | 41.56 | 41.89 ± 3.55 b | 97.83 | 57.17 |
Σ | 3580.6 (27.63) | / | / | 745.52 (31.49) | 79.18 | 41.89 (1.78) | 5.62 | 1.17 |
Flavan-3-ols | ||||||||
Catechin | 8282.64 ± 246.89 a | n.d. | n.d. | 1444.85 ± 67.4 b | 82.56 | 2169.46 ± 81.50 c | 150.15 | 26.19 |
Catechin gallate | 688.84 ± 36.32 a | n.d. | n.d. | 45.11 ± 0.113 b | 93.45 | 32.08 ± 1.43 c | 71.12 | 4.66 |
Galocatechin | n.d. | n.d. | n.d. | n.d. | - | n.d. | - | - |
Epigalocatechin | n.d. | n.d. | n.d. | n.d. | - | n.d. | - | - |
Epigalocatechin-gallate | n.d. | n.d. | n.d. | n.d. | - | n.d. | - | - |
Σ | 8971.5 (69.23) | / | / | 1490 (62.93) | 83.39 | 2201.5 (93.50) | 147.76 | 24.54 |
Other detected phenolics | ||||||||
Quercetin-3-glucoside | 131.25 ± 6.66 a | n.d. | n.d. | 64.48 ± 3.94 b | 50.87 | 26.75 ± 1.88 c | 41.48 | 20.38 |
Isohramnetin-3-O-glucoside | 49.82 ± 4.40 | n.d. | n.d. | n.d. | 100 | n.d. | - | 0 |
Kaempferol | 123.93 ± 7.49 | n.d. | n.d. | n.d. | 100 | n.d. | - | 0 |
Apigenin-7-O-glucoside | 16.08 ± 0.94 a | n.d. | n.d. | n.d. | 100 | 15.66 ± 2.02 a | - | 97.43 |
Naringenin | 40.08 ± 4.55 | n.d. | n.d. | n.d. | 100 | n.d. | - | 0 |
Aeskuletin | 45.89 ± 3.34 a | n.d. | n.d. | 67.79 ± 3.45 b | - | 61.23 ± 1.47 c | 90.32 | 133.42 |
Σ | 407.06 (3.14) | / | / | 132.28 (5.59) | 67.50 | 103.64 (4.42) | 78.35 | 25.46 |
Total phenolic compounds | 12,959.12 | / | / | 2367.76 | 81.73 | 2347.1 | 99.13 | 18.11 |
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Milinčić, D.D.; Stanisavljević, N.S.; Kostić, A.Ž.; Gašić, U.M.; Stanojević, S.P.; Tešić, Ž.L.; Pešić, M.B. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. Antioxidants 2022, 11, 2164. https://doi.org/10.3390/antiox11112164
Milinčić DD, Stanisavljević NS, Kostić AŽ, Gašić UM, Stanojević SP, Tešić ŽL, Pešić MB. Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion. Antioxidants. 2022; 11(11):2164. https://doi.org/10.3390/antiox11112164
Chicago/Turabian StyleMilinčić, Danijel D., Nemanja S. Stanisavljević, Aleksandar Ž. Kostić, Uroš M. Gašić, Slađana P. Stanojević, Živoslav Lj. Tešić, and Mirjana B. Pešić. 2022. "Bioaccessibility of Phenolic Compounds and Antioxidant Properties of Goat-Milk Powder Fortified with Grape-Pomace-Seed Extract after In Vitro Gastrointestinal Digestion" Antioxidants 11, no. 11: 2164. https://doi.org/10.3390/antiox11112164