Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees

PODIO, NATALIA S.; LÓPEZ-FROILÁN, REBECA; RAMIREZ-MORENO, ESTHER; BERTRAND, LIDWINA; BARONI, MARÍA V.; SÁNCHEZ-MATA, MARÍA-C.; PÉREZ-RODRIGUEZ, MARÍA L.; WUNDERLIN, DANIEL A.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Lugar: Washington; Año: 2015 vol. 63 p. 9572 - 9572

0021-8561

he aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity were characteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee by HPLC?MS, while only 14 of them were found after dialysis. Green+roasted coffee blend and chicory+coffee blend showed the highest and lowest content of polyphenols and antioxidant capacity before in vitro digestion and after dialysis, respectively. Canonical correlation analysis showed significant correlation between the antioxidant capacity and the polyphenol profile before digestion and after dialysis. Furthermore, boosted regression trees analysis (BRT) showed that only four polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyl tryptophan con