Abstract
In this study, the untargeted phytochemical profile of non-edible parts of pomegranate (i.e., flowers, leaves and peels) was depicted by using untargeted metabolomics. Each sample was in vitro digested and then fermented simulating a large intestinal process, then monitoring the changes of phenolic bioaccessibility. The most abundant compounds in pomegranate extracts were polyphenols, terpenoids, sterols, alkaloids and amino acids. The untargeted metabolomic approach revealed a transformation of flavonoids over 24 h of in vitro fermentation. In particular, an increase in the % bioaccessibility for phenolic acids and tyrosols in flowers (probably due to the insoluble dietary fibre content, i.e., 27.1 g 100 g−1) was observed. Accordingly, the highest % bioaccessibility was detected after 24 h of in vitro large intestine fermentation for flower (i.e., 53.8%). Results showed that non-edible parts of pomegranate could be used as ingredients for the development of potential value-added food and industrial products.
Lingua originale | English |
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pagine (da-a) | 108807-N/A |
Rivista | Food Research International |
Volume | 128 |
DOI | |
Stato di pubblicazione | Pubblicato - 2020 |
Keywords
- Bioaccessibility
- Foodomics
- In vitro large intestine fermentation
- Non-edible parts
- Phytochemicals
- Punica granatum L.