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In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
- Blancas-Benitez, Francisco J., Pérez-Jiménez, Jara, Montalvo-González, Efigenia, González-Aguilar, Gustavo A., Sáyago-Ayerdi, Sonia G.
- Journal of functional foods 2018 v.43 pp. 139-145
- Psidium guajava, bioactive properties, bioavailability, epigallocatechin, food matrix, guavas, in vitro digestion, in vitro studies, models, procyanidins, small intestine
- Psidium guajava L. is a source of phenolic compounds (PC). The aim of this study was to evaluate the bioaccessibility and kinetics of the release of PC from guava fruit by using an in vitro digestion model. Similar percentages of bioaccessibility were observed in whole guava (WG) (64.79%) and seedless guava (SG) (67.69%), and the release rates of PC were 10.55 and 8.70 mg/min, respectively. Gallocatechin was the major compound identified in the bioaccessible fraction, and guavinoside B was the major component in the non-bioaccessible fraction. Procyanidin B and guajaverin were detected for the first time in WG and SG. These data show that PC are significantly released from the food-matrix in both samples, allowing them to be absorbed in the small intestine. Higher proportion of certain PC (guavinoside A or guavinoside B) was observed in the non-bioaccessible fraction of WG, which could be related with different biological effects.