Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes

Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes

<i>Spondias purpurea</i> L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal di...

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Bibliographic Details
Main Authors: Xochitl Cruz Sollano-Mendieta, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Darío Iker Téllez-Medina
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
bioaccessibility
phenolic compounds
carotenoids
ascorbic acid
ABTS
DPPH
Online Access:https://www.mdpi.com/2304-8158/10/9/1995

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