Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (<i>Daucus carota</i> L. ssp. <i>sativus</i> var. <i>atrorubens</i> Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (<i>Daucus carota</i> L. ssp. <i>sativus</i> var. <i>atrorubens</i> Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion...

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Bibliographic Details
Main Authors: Gema Pereira-Caro, José Luis Ordóñez-Díaz, Elsy de Santiago, Alicia Moreno-Ortega, Salud Cáceres-Jiménez, Mónica Sánchez-Parra, Francisco Javier Roldán-Guerra, Víctor Ortiz-Somovilla, José Manuel Moreno-Rojas
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
flavonoids
anthocyanins
phenolic acids
in vitro digestion
antioxidant activity
derived products
Online Access:https://www.mdpi.com/2304-8158/10/2/457

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https://www.mdpi.com/2304-8158/10/2/457

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