Scientific Study
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Products: Nuts
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Polyphenol bioavailability in nuts and seeds by an in vitro dialyzability approach.
Authors: Herbello-Hermelo, P., Lamas, J. P., Lores, M., Domínguez-González, R., Bermejo-Barrera, P., & Moreda-Piñeiro, A.
- Journals: Food Chem
- Pages: 20-25
- Volume: 254
- Year: 2018
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An in vitro dialyzability approach has been undertaken to elucidate the bioavailable fraction of the total polyphenols (TPs) of edible nuts and seeds. The TP contents in samples and in dialyzates were assessed by the Folin-Ciocalteu spectrophotometric method. Antioxidant activity was determined in selected samples, using a modified method against Trolox®. TPs and antioxidant activity in nuts/seeds were determined after applying a pressurized liquid extraction sample pre-treatment. High dialyzability ratios were assessed in most nuts/seeds (TP dialyzability percentages within the 25-91% range). The highest TP dialyzability ratios were found in raw Brazil nuts (81 ± 5%), toasted pistachios (88 ± 9%), and fried cashews (89 ± 9%), whereas TPs in pumpkin seeds were found to be very low (TPs were not detected in the dialyzable fraction). TP dialyzability was correlated with the copper content in nuts and seeds.