Bioaccessibility and Antioxidant Activity of Calendula officinalis Supercritical Extract as Affected by in Vitro Codigestion with Olive Oil
Entity
UAM. Departamento de Química Física AplicadaPublisher
American Chemical SocietyDate
2016-11-23Citation
10.1021/acs.jafc.6b04313
Journal of Agricultural and Food Chemistry 64.46 (2016): 8828-8837
ISSN
0021-8561 (print); 1520-5118 (online)DOI
10.1021/acs.jafc.6b04313Funded by
This work was supported by the Ministerio de Economía y Competitividad, Spain (AGL2013−48943-C2-1-R) and the Community of Madrid, Spain (ALIBIRD-CM S2013/ABI-2728). J.N.d.H. thanks the Universidad Autónoma de Madridfor funding his collaboration scholarship during his OfficialMaster’s Degree studiesProject
Gobierno de España. AGL2013−48943-C2-1-R; Comunidad de Madrid. S2013/ABI-2728Editor's Version
https://doi.org/10.1021/acs.jafc.6b04313Subjects
bioaccessibility; Calendula officinalis; excipient foods; lipid digestion; pentacyclic triterpenes; Física; QuímicaRights
© 2016 American Chemical SocietyAbstract
Supercritical extracts of marigold (ME) were produced and characterized. The bioaccessibility of terpenes, especially that of pentacyclic triterpenes (PT), the particle-size distribution, and antioxidant activity after the in vitro codigestion of ME with olive oil (OO) were determined. ME produced without cosolvent was richer in taraxasterol, lupeol, α-amyrin, and β-amyrin than extracts with cosolvent. All terpenes showed high bioaccessibility without OO (>75%). Significant correlations were found between the molecular properties of compounds (logP and number of rotatable bonds) and their bioaccessibility. Codigestion with OO enhanced the bioaccessibility (around 100% for PT), which could be related to a higher abundance of low-size particles of the digestion medium. The antioxidant activity of the digested ME increased around 50%, regardless of OO. PT-rich extracts from marigold display high bioaccessibility and improved antioxidant activity after in vitro digestion, although complete bioaccessibility of PT can be reached by codigestion with oil, without affecting antioxidant activity
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Google Scholar:Martin, Diana
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Navarro del Hierro, Joaquín
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Villanueva Bermejo, David
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Fernández-Ruiz, Ramón
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Fornari Reale, Tiziana
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Reglero Rada, Guillermo J.
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