The aim of this work was to determine the protective effect of different dietary fibers on (i) the recovery and bioaccessibility indexes, and (ii) the stability of polyphenolic compounds (phenolic acids, flavonoids and anthocyanins) of maqui berry powder subjected to in vitro gastrointestinal digestion (GID). The extracts obtained in each phase (oral, gastric and intestinal) of GID were used to analyze the stability of polyphenolic compounds by HPLC, and the bioaccessibility of these compounds was also determined. At the end of the GID process, the mixture of maqui berry with the different fibers increased the bioaccessibility index of the phenolic and flavonoid compounds in all cases. The results obtained suggest that the anthocyanins and phenolic acids and flavonoid compounds present in maqui are stabilized through dietary fiber interactions, which might provide sufficient levels for absorption during gastrointestinal digestion. The gums sodium carboxymethyl cellulose, xanthan gum and guar gum provided the best protective effect.

中文翻译：

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对马基浆果（的多酚分布稳定性不同膳食纤维的保护作用评价Aristotelia chilensis的期间（莫利纳）斯顿茨）体外胃肠消化

这项工作的目的是确定不同的膳食纤维对（i）体外遭受的马基浆果粉的多酚化合物（酚酸，类黄酮和花色苷）的回收率和生物利用度指标的稳定性，以及（ii）的保护作用。胃肠消化（GID）。在GID的每个阶段（口腔，胃和肠道）中获得的提取物用于通过HPLC分析多酚化合物的稳定性，并且还确定了这些化合物的生物可及性。在GID过程结束时，在所有情况下，苹果酸浆果与不同纤维的混合物均增加了酚类和类黄酮化合物的生物利用度指数。获得的结果表明，通过饮食纤维之间的相互作用，麦芽中存在的花青素，酚酸和类黄酮化合物得以稳定，这可能为胃肠消化过程中的吸收提供了足够的水平。口香糖羧甲基纤维素钠，黄原胶和瓜尔豆胶提供了最佳的保护作用。