RT Journal Article
T1 Assessing the effect of gastrointestinal conditions and solubility on the bioaccessibility of polyphenolic compounds from a white grape marc extract
A1 Gómez Calvo, Lorena
A1 Celeiro Montero, María
A1 Lores Aguín, Marta
A1 González Abril, Ana
A1 Miguel Bouzas, María Trinidad de
K1 In vitro digestion
K1 Bioactive compounds
K1 Phytochemicals
K1 Polyphenols stability
K1 Bile salts-polyphenols interaction
K1 INFOGEST
AB This study investigates the bioaccessibility of phenolic compounds from a Vitis vinifera marc extract using an in vitro gastrointestinal model. Both undiluted and five-fold diluted extracts were digested to assess how solubility and gastrointestinal conditions impact polyphenol bioaccessibility. The extract was obtained using the environmentally friendly Medium Scale Ambient Temperature (MSAT) system. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis revealed that gastric digestion significantly increased polyphenolic content, particularly catechin, epicatechin, and procyanidins. Diluted extracts showed 30 % higher polyphenolic content and a 200 % increase in gallic acid compared to undigested samples. However, bioaccessibility decreased during intestinal digestion. Interaction tests with bile salts revealed 50 % polyphenol insolubility, suggesting that some compounds may remain in the residual fraction and serve as substrates for colonic microbiota fermentation. These findings emphasize the crucial role of gastrointestinal digestion in polyphenol bioaccessibility and highlight white grape marc extract as a potential source of bioactives for microbiota modulation and functional nutrition.
PB Elsevier
SN 0308-8146
YR 2025
FD 2025-07-15
LK https://hdl.handle.net/10347/43129
UL https://hdl.handle.net/10347/43129
LA eng
NO Calvo, L. G., Celeiro, M., Lores, M., Abril, A. G., & de Miguel, T. (2025). Assessing the effect of gastrointestinal conditions and solubility on the bioaccessibility of polyphenolic compounds from a white grape marc extract. Food Chemistry, 480, 143810. 10.1016/j.foodchem.2025.143810
NO This research has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No. 101036768 (NeoGiANT project).
DS Minerva
RD 3 may 2026