Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions
Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3984 |
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| author | Marianela Desireé Rodríguez Joaquin García-Cordero Diana Suárez-Coca Maria Luisa Ruiz del Castillo Gracia Patricia Blanch Sonia de Pascual-Teresa |
| author_facet | Marianela Desireé Rodríguez Joaquin García-Cordero Diana Suárez-Coca Maria Luisa Ruiz del Castillo Gracia Patricia Blanch Sonia de Pascual-Teresa |
| author_sort | Marianela Desireé Rodríguez |
| collection | DOAJ |
| description | Grapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet, and therefore it is necessary to study the changes in composition that these new varieties bring in. Likewise, the effect of digestion on the bioavailability of polyphenols in foods of plant origin is well known, which, consequently, will also affect antioxidant activity and, in general, bioactivity. In this work, we studied the effect of the grape variety on the initial grape composition and on the absorbable fraction, as it would reach the intestine after in vitro digestion. Our results showed that black and red varieties have great potential for increasing the antioxidant content of the diet. Additionally, we have concluded that all polyphenols, with the exception of flavanols, see their bioavailable fraction diminished under in vitro conditions. |
| first_indexed | 2024-03-09T16:42:13Z |
| format | Article |
| id | doaj.art-91aed8a37b794f94b3ec9d93adcbca13 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:42:13Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-91aed8a37b794f94b3ec9d93adcbca132023-11-24T14:50:20ZengMDPI AGFoods2304-81582022-12-011124398410.3390/foods11243984Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro ConditionsMarianela Desireé Rodríguez0Joaquin García-Cordero1Diana Suárez-Coca2Maria Luisa Ruiz del Castillo3Gracia Patricia Blanch4Sonia de Pascual-Teresa5Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, SpainGrapes are one of the richest sources of polyphenols in the Mediterranean diet and, therefore, a very good source of antioxidants in the human diet. For practical reasons, in recent years the market for seedless grape varieties has grown exponentially. These varieties are not well characterized yet, and therefore it is necessary to study the changes in composition that these new varieties bring in. Likewise, the effect of digestion on the bioavailability of polyphenols in foods of plant origin is well known, which, consequently, will also affect antioxidant activity and, in general, bioactivity. In this work, we studied the effect of the grape variety on the initial grape composition and on the absorbable fraction, as it would reach the intestine after in vitro digestion. Our results showed that black and red varieties have great potential for increasing the antioxidant content of the diet. Additionally, we have concluded that all polyphenols, with the exception of flavanols, see their bioavailable fraction diminished under in vitro conditions.https://www.mdpi.com/2304-8158/11/24/3984grapevarietyphenolicsantioxidantdigestion |
| spellingShingle | Marianela Desireé Rodríguez Joaquin García-Cordero Diana Suárez-Coca Maria Luisa Ruiz del Castillo Gracia Patricia Blanch Sonia de Pascual-Teresa Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions Foods grape variety phenolics antioxidant digestion |
| title | Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions |
| title_full | Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions |
| title_fullStr | Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions |
| title_full_unstemmed | Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions |
| title_short | Varietal Effect on Composition and Digestibility of Seedless Table Grapes (<i>Vitis vinifera</i> L.) under In Vitro Conditions |
| title_sort | varietal effect on composition and digestibility of seedless table grapes i vitis vinifera i l under in vitro conditions |
| topic | grape variety phenolics antioxidant digestion |
| url | https://www.mdpi.com/2304-8158/11/24/3984 |
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