1. Reference:
3/395
Title:
BIOACCESSIBILITY AND BIOAVALABILITY OF BIOACTIVE COMPOUNDS PRESENT IN COFFEE SILVERSKIN EXTRACT
Authors:
Beatriz Fernandez1, Monica Ullate1, Adriana Lezama1, Miryam Amigo-Benavent1, Miguel Herrero1, Mª Dolores Mesa1 and Mª Dolores del Castillo1*
Workcenter:
1Instituto de Investigación en Ciencias de la Alimentación (CIAL-CSIC, de Nutrición y Tecnología de los Alimentos. (UGR,
Aims: To evaluate the bioaccessibility and bioavailability of chlorogenic acid (CGA) and caffeine in coffee silverskin extract (CSE).
Experimental procedures
BIOACCESSIBILITY OF CGA AND CAFFEINE
BIOAVALABILITY OF CGA AND CAFFEINE
Serially urine collection
Urine purification
Hollebeck et al. (2003)1
CSE enzymatic digestion
CSE pH digestion
UPLC-MS/MS
Capillar zone electrophoresis2
Total phenolic compounds (TPC)3
Antioxidant
capacity
Parental compounds
Metabolites
CGA
Caffeine
ORAC4
ABTS5
CGA
Caffeine
Hippuric acid
Paraxanthine
Results
Table 1: Chemical composition of digested and non digested CSE.
Fig. 1: Kinetics of the urinary excretion of hippuric acid (CGA metabolite) after consumption of CSE and CGA. Results represent mean (n=7) ± SEM.
Data represent means (n=3) ± SD. Different letters in the same column indicate significant differences (p < 0.05).
Table 2: Antioxidant capacity of digested and non-digested CSE.
Fig. 2: Kinetics of the urinary excretion of paraxanthine (caffeine metabolite) after consumption of CSE, CGA and caffeine. Results represent mean (n=7) ± SEM.
Data represent means (n=3) ± SD.Different letters in the same column indicate significant differences (p < 0.05). TEAC, Trolox equivalent antioxidant capacity.
Conclusions: The phytochemicals were metabolized. Their metabolism started in the gastrointestinal tract. Further research should be conducted to get a deeper insight on the metabolism of CGA composing CSE.
References: [1] Hollebeeck, S., et al. (2013). Food Chem., 138, ; [2] del Castillo, M. D., et al. (2002). J. Agric. Food Chem., 50, ; [3] Singleton, V. L., et al. (1999). Methods in Enzymology, pp ); [4] Huang, D., et al. (2002). J. Agric. Food Chem., 50, ; [5] Oki, T., et al. (2006). Food Sci. Technol. Res., 12, Acknowledgements: Grants AGL2010–17579, AGL and AGL R from MINECO. B. Fernandez is a fellow of the FPI predoctoral program of MINECO.