Author(s)

Iria Pedroso da Cunha^1,2, Denise Wibelinger de Melo¹, Silvani Verruck¹, Bruna Marchesan Maran³, Elane Schwinden Prudencio¹, Edna Regina Amante¹

¹Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Agricultural Science Center, Florianópolis, Brazil.
²Department of Morphological Sciences, Federal University of Santa Catarina (UFSC), Biologicals Sciences Center, Florianópolis, Brazil.
³Department of Chemistry and Food Engineering, Federal University of Santa Catarina (UFSC), Technological Center, Florianópolis, Brazil.

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.

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

Cunha, I. , Melo, D. , Verruck, S. , Maran, B. , Prudencio, E. and Amante, E. (2018) Bioaccessibility of Phenolic Compounds of Araucaria angustifolia from Seed Water Extracts during In Vitro Simulated Gastrointestinal Conditions. Food and Nutrition Sciences, 9, 1137-1146. doi: 10.4236/fns.2018.910082.