Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors

dc.contributor.author	Argyri, K	en
dc.contributor.author	Proestos, C	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:46:37Z
dc.date.available	2014-06-06T06:46:37Z
dc.date.issued	2005	en
dc.identifier.issn	09637486	en
dc.identifier.uri	http://dx.doi.org/10.1080/09637480500105214	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3107
dc.subject	In vitro	en
dc.subject	Iron	en
dc.subject	Phenolic compounds	en
dc.subject	Red wine	en
dc.subject	RP-HPLC	en
dc.subject.other	ascorbic acid	en
dc.subject.other	caffeic acid	en
dc.subject.other	casein	en
dc.subject.other	catechin	en
dc.subject.other	enzyme	en
dc.subject.other	epicatechin	en
dc.subject.other	ferulic acid	en
dc.subject.other	gallic acid	en
dc.subject.other	hydroxytyrosol	en
dc.subject.other	iron	en
dc.subject.other	phenol derivative	en
dc.subject.other	protein	en
dc.subject.other	quercetin	en
dc.subject.other	syringic acid	en
dc.subject.other	article	en
dc.subject.other	concentration (parameters)	en
dc.subject.other	dialysis membrane	en
dc.subject.other	digestion	en
dc.subject.other	digestive function	en
dc.subject.other	fractionation	en
dc.subject.other	in vitro study	en
dc.subject.other	incubation temperature	en
dc.subject.other	incubation time	en
dc.subject.other	meat	en
dc.subject.other	molecular weight	en
dc.subject.other	pH	en
dc.subject.other	physical chemistry	en
dc.subject.other	red wine	en
dc.subject.other	reversed phase high performance liquid chromatography	en
dc.subject.other	simulation	en
dc.subject.other	Ascorbic Acid	en
dc.subject.other	Caseins	en
dc.subject.other	Chromatography, High Pressure Liquid	en
dc.subject.other	Dialysis	en
dc.subject.other	Dietary Proteins	en
dc.subject.other	Digestion	en
dc.subject.other	Iron	en
dc.subject.other	Meat	en
dc.subject.other	Phenols	en
dc.subject.other	Wine	en
dc.title	Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/09637480500105214	en
heal.publicationDate	2005	en
heal.abstract	Quantitative and qualitative changes in the phenolic composition of red wine may occur during digestion in the lumen, particularly when other dietary components are present. In this study, mixtures of red wine, iron, and ascorbic acid, meat or casein were subjected to a simulated gastrointestinal digestion. This process involves incubation of samples for 4.5 h at 37°C, at different pH values, in the presence of peptic enzymes and fractionation of digests through a dialysis membrane with a molecular weight cut-off of 6000-8000. Selected phenolic compounds were determined in undigested samples and in their dialysable digests by reversed-phase high-performance liquid chromatography. A dramatic decrease in the concentration of the selected phenolic compounds was observed in all samples after they were digested in vitro. Moreover, when iron and/or protein were added to red wine samples, changes in the phenolic profile of the undigested and of the in vitro digested samples were detected. These results suggest that interactions between red wine phenolic compounds and iron, protein and/or digestion components are important determinants of the physicochemical properties and the concentration of these phenolic compounds in the lumen. The in vitro methodology employed herein offers a tool for the study of phenolic compounds under conditions of simulated gastrointestinal digestion, incorporating lumenal events that may affect phenolic compounds. © 2005 Taylor & Francis Group Ltd.	en
heal.journalName	International Journal of Food Sciences and Nutrition	en
dc.identifier.issue	3	en
dc.identifier.volume	56	en
dc.identifier.doi	10.1080/09637480500105214	en
dc.identifier.spage	213	en
dc.identifier.epage	222	en