Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion

dc.contributor.author	Argyri, K	en
dc.contributor.author	Komaitis, M	en
dc.contributor.author	Kapsokefalou, M	en
dc.date.accessioned	2014-06-06T06:47:08Z
dc.date.available	2014-06-06T06:47:08Z
dc.date.issued	2006	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2005.02.035	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3412
dc.subject	Antioxidants	en
dc.subject	In vitro digestion	en
dc.subject	Iron	en
dc.subject	Phenolics	en
dc.subject	Wine	en
dc.subject.other	ascorbic acid	en
dc.subject.other	casein	en
dc.subject.other	enzyme	en
dc.subject.other	ferrozine	en
dc.subject.other	iron	en
dc.subject.other	phenol	en
dc.subject.other	article	en
dc.subject.other	concentration (parameters)	en
dc.subject.other	dialysis	en
dc.subject.other	digestion	en
dc.subject.other	fractionation	en
dc.subject.other	incubation time	en
dc.subject.other	intestine	en
dc.subject.other	measurement	en
dc.subject.other	meat	en
dc.subject.other	pH	en
dc.subject.other	red wine	en
dc.title	Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2005.02.035	en
heal.publicationDate	2006	en
heal.abstract	The hypothesis that iron and phenolics interact in the lumen during digestion and, consequently, decrease the antioxidant capacity of phenolics, was investigated in vitro. Mixtures of red wine, iron, and three dietary factors that may reduce or chelate iron in the lumen, namely ascorbic acid, meat and casein, were subjected to a simulated gastrointestinal digestion. The process involved incubation of samples for 4.5 h at 37°C, at different pHs, in the presence of peptic enzymes and fractionation of digests through a dialysis membrane. Antioxidant capacity (FRAP assay), iron concentration (ferrozine assay) and total phenolic content (Folin-Ciocalteau assay) were measured in the in vitro digests. Iron decreased the antioxidant capacity and the total phenolic concentration of red wine. Ascorbic acid increased, while meat and casein decreased, the antioxidant capacity of red wine. Based on these results, it was concluded that protein and iron interact with red wine phenolics during the in vitro digestion and decrease their antioxidant capacity, supporting the initial hypothesis. © 2005 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	2	en
dc.identifier.volume	96	en
dc.identifier.doi	10.1016/j.foodchem.2005.02.035	en
dc.identifier.spage	281	en
dc.identifier.epage	289	en