Abstract
The phenolic profile of Goji berries from Italy and China was investigated through ultra-high-pressure liquid
chromatography coupled with quadrupole-time-of-flight mass spectrometry. Hydroxycinnamic acids, followed
by flavonols and flavanols, were the most representative phenolics, whereas glycoside forms of anthocyanins and
flavonols were the compounds best discriminating between Chinese and Italian berries.
A mix of dried berries was then subjected to in vitro gastro-intestinal digestion and fermentation to investigate
the fate and bioaccessibility of phenolic compounds. The total phenolic content and the oxygen radical absorbance
capacity recorded during the large intestine fermentation increased at 24 h, up to 1.56 mg gallic acid
equivalents g−1 and 1.76 μmol trolox equivalents g−1, respectively. Multivariate statistics applied to phenolic
profiling during the in vitro fermentation depicted those compounds having the highest bioaccessibility; stilbenes,
alkyl-resorcinols and lignans were the best markers of Goji berries during in vitro fermentation.
Lingua originale | English |
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pagine (da-a) | 564-572 |
Numero di pagine | 9 |
Rivista | Journal of Functional Foods |
Volume | 40 |
DOI | |
Stato di pubblicazione | Pubblicato - 2018 |
Keywords
- Bioaccessibility
- Food metabolomics
- Goji berries
- Mass spectrometry
- Phenolic profiling