Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability
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- 作者：R. Campos-Vegaa ; chio_cve@yahoo.com.mx" class="auth_mail" title="E-mail the corresponding author ; K. Vá ; zquez-Sá ; ncheza ; D. Ló ; pez-Barreraa ; G. Loarca-Piñ ; aa ; S. Mendoza-Dí ; aza ; B.D. Oomahb ; 1
- 关键词：SC ; spent coffee ; DPPH ; 2 ; 2-diphenyl-1-picrylhydrazyl ; ABTS ; 2 ; 2&prime ; -azinobis (3-ethylbenzothiazoline-6-sulfonic acid) ; TEAC ; Trolox Equivalent Antioxidant Capacity ; TE ; Trolox equivalents ; NDSCF ; non-digested SC fraction ; Papp ; apparent permeability coefficient ; CB ; coffee beans ; MR ; medium roasted ; DR ; dark roasted ; CBMR ; coffee beans medium roasted ; CBDR ; coffee beans dark roasted ; SCMR ; spent coffee medium roasted ; SCDR ; spent coffee dark roasted ; PAOXI ; phenol antioxidant index ; AP&ndash
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P2
- 页码：156-161
- 全文大小：284 K
文摘
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Spent coffee is a source of natural antioxidant due to its high content in phenolics.
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The use of spent coffee as a functional food ingredient is limited.
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Polyphenols are bioaccessibly during simulated gastrointestinal digestion.
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Spent coffee is metabolized during simulated colonic fermentation.
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Their permeability and antioxidant activity suggest their potential health benefits.
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