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dc.contributor.authorRodríguez-Solana, Raquel
dc.contributor.authorCoelho, Natacha
dc.contributor.authorSantos-Rufo, Antonio
dc.contributor.authorGonçalves, Sandra
dc.contributor.authorPeréz-Santín, Efren (1)
dc.contributor.authorRomano, Anabela
dc.date2019-11
dc.date.accessioned2020-03-02T08:32:22Z
dc.date.available2020-03-02T08:32:22Z
dc.identifier.issn20763921
dc.identifier.urihttps://reunir.unir.net/handle/123456789/9868
dc.description.abstractCarob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities (antioxidant and enzyme inhibition) under in vitro simulated gastrointestinal digestion of liqueurs prepared by flavouring the fig spirit with carob pulp by maceration, distillation, percolation, or aqueous and hydro-alcoholic infusions. For this purpose, the phenolic and furanic compositions, the total phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and enzyme inhibitory potential against acethylcholinesterase, tyrosinase, α-glucosidase and α-amylase enzymes were evaluated. The content of gallic acid decreased after gastrointestinal digestion, while TPC, TFC, and AC significantly increased after each digestion phase. Overall, no significantly different enzyme inhibitions (p < 0.05) were observed among digested liqueurs, with moderate inhibition against acethylcholinesterase and tyrosinase (enzymes related with neurodegenerative diseases), and potent and low inhibitory capacities for α-glucosidase and α-amylase, respectively (ideal conditions employed in antidiabetic therapy). The study indicates that hydro-alcoholic infusion and maceration were the most appropriate methods to obtain liqueurs with higher values of the aforementioned parameters and safe levels of toxic furanics.es_ES
dc.language.isoenges_ES
dc.publisherAntioxidantses_ES
dc.relation.ispartofseries;vol. 8, nº 11
dc.relation.urihttps://www.mdpi.com/2076-3921/8/11/563es_ES
dc.rightsopenAccesses_ES
dc.subjectantioxidant capacityes_ES
dc.subjectCeratonia siliqua L.es_ES
dc.subjectenzyme inhibitiones_ES
dc.subjectgallic acides_ES
dc.subjectgastrointestinal digestiones_ES
dc.subjecttotal phenolic contentes_ES
dc.subjecttotal flavonoid contentes_ES
dc.subjectScopuses_ES
dc.subjectJCRes_ES
dc.titleThe Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniqueses_ES
dc.typeArticulo Revista Indexadaes_ES
reunir.tag~ARIes_ES
dc.identifier.doihttps://doi.org/10.3390/antiox8110563


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