Abstract

This investigation shows the influence of the fermentation process started with the probiotic Lactobacillusparacasei LMG P-22043 (PF) on the fate of health promoting polyphenols in artichoke in comparison with notstarted fermented artichokes (NSF). The fermentation process did not influence significantly the polyphenolcompositions. However, low variations mainly related to the isomerization process of dicaffeoylquinic acids,probably due to the different pH values of the two samples, were observed. Further, the total polyphenolbioaccessibility of PF artichoke was lower (34%) than of NSF artichoke (64%) in small intestine. Moreover, bothpolyphenol isomerization and bioaccessibility influenced the antioxidant activity that was significantly lower forPF artichoke than for NSF ones. These effects were probably related to the bioprotective process exerted by theprobiotic strain on the food matrix, with the consequent limited release of polyphenols in the digestion liquids,making them available for further metabolism and absorption in the colon.

Autore Pugliese

• Cardinali Angela , Minervini Fiorenza , Lavermicocca Paola , D'antuono Isabella

Tutti gli autori

• A. Garbetta; I. D'Antuono; A. Sisto; F. Minervini; A. Cardinali; P. Lavermicocca

Titolo volume/Rivista

Journal of Functional Foods

Anno di pubblicazione

2018

ISSN

1756-4646

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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