Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. (15th May 2021)

• Record Type: Journal Article
• Authors: Sefrin Speroni, Caroline; Rigo Guerra, Daniela; Beutinger Bender, Ana Betine; Stiebe, Jessica; Ballus, Cristiano Augusto; Picolli da Silva, Leila; Lozano-Sánchez, Jesús; Emanuelli, Tatiana
• Is Part Of: Food chemistry. Volume 344(2021)
• Publication Date: 2021-05-15
• Subjects: Antioxidants -- In vitro digestibility -- Phenolic compounds -- Solubility -- Superfine grinding; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128689
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Digestibility of olive pomace (OP) was evaluated in vitro . Micronization of OP affects polyphenols' fate during digestion. Micronized OP increases polyphenols' release in salivary and gastric phase. Phenolic bioaccessibility is increased with particle size reduction. Micronization increases antioxidant capacity of OP in gastric phase. Abstract: The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min −1, 5 h) generating F1AG (17.8 μm) and F2AG (15.6 μm). Micronization increased the release of hydroxytyrosol, oleuropein, caffeic acid, and decarboxymethyl oleuropein aglycone (3, 4-DHPEA-EDA) in the salivary and gastric phase, beyond luteolin in the gastric phase. Micronization also increased the intestinal bioaccessibility of hydroxytyrosol, 3, 4-DHPEA-EDA, oleuropein, luteolin, and apigenin; it was more effective for F2AG than F1AG. Micronized samples increased antioxidant capacity in the gastric phase. F2AG exhibited the highest antioxidant capacity in the insoluble intestinal fraction. Thus, micronization can be further exploited to improve the nutraceutical properties of OP by increasing the bioaccessibility and antioxidant capacity of phenolic compounds.