Jara-Palacios, M.J., Goncalves, S., Hernanz, D. and Heredia, F.J. (2018) Effects of In Vitro Gastrointestinal Digestion on Phenolic Compounds and Antioxidant Activity of Different White Winemaking Byproducts Extracts. Food Research International, 109, 433-439.
https://doi.org/10.1016/j.foodres.2018.04.060

has been cited by the following article:

• TITLE: Bioaccessibility of Phenolic Compounds of Araucaria angustifolia from Seed Water Extracts during In Vitro Simulated Gastrointestinal Conditions

  AUTHORS: Iria Pedroso da Cunha, Denise Wibelinger de Melo, Silvani Verruck, Bruna Marchesan Maran, Elane Schwinden Prudencio, Edna Regina Amante

  KEYWORDS: Araucaria angustifolia, Pinhão Extract, Phenolic, In Vitro Bioaccessibility, Functional Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.10, October 10, 2018

  ABSTRACT: Food by-products containing bioactive substances, such as phenolic compounds, have garnered attention due to the possibility to increase the value of what would otherwise be considered residue. The present work sought to evaluate the extraction of phenolic compounds and their bioaccessibility from pinhão “comum” (Araucaria angustifolia var. angustifolia) and pinhão “macaco” (Araucaria angustifolia var. indehiscens) cooking water extracts during in vitro simulated gastrointestinal conditions. Our findings indicate that changes occurred depending on the type of extract and the gastrointestinal step. Although both of the evaluated pinhão extracts displayed bioaccessible phenolic compounds, the gradual bioaccessibility decrease of pinhão “macaco” extract during in vitro simulated gastrointestinal condition steps, characterizes this extract as the one with the best functional property. The functional property is related to antioxidant properties which are able to generate protective effects against various diseases.