Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion |
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| Institution: | 1. MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria, Portugal;2. Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, IPMA, Avenida de Brasília, 1449-006 Lisboa, Portugal;3. Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR), University of Porto, Rua dos Bragas 289, P 4050-123 Porto, Portugal;4. Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA, IP), Av. Padre Cruz, 1649-016 Lisbon, Portugal;1. Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain;2. Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P), Lisbon, Portugal;3. Laboratory of Toxicology and Environmental Health, School of Medicine, IISPV, Universitat Rovira i Virgili, Reus, Catalonia, Spain |
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| Abstract: | This research evaluated the effect of in vitro gastrointestinal digestion on the bioaccessibility of flavonoid compounds present in quinoa products (seeds, sprouts, and flakes) and changes in their antioxidant activity. Flavonoids that were present after treatment with gastric and intestinal enzymes were characterized using HPLC-ESI-MS3, and the antioxidant activity was measured using two different antioxidant assays. Seven out of eleven flavonoid compounds were found intact after in vitro digestion, and their concentration were significantly increased after in vitro gastrointestinal digestion. The increase in flavonoids led to an approximately 2-fold increase in the antioxidant activity. The main class of flavonoid compounds identified in quinoa were flavonols, mainly quercetin and kaempferol glycosides. The results suggest that flavonoid compounds from quinoa products, which are associated with health benefits, are bioaccessible after efficient extraction by the digestive enzymes, and are available for further absorption in the intestine. |
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| Keywords: | Flavonoids Bioaccessibility Antioxidant Quinoa |
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