Digestive stability of hydroxytyrosol, hydroxytyrosyl acetate and alkyl hydroxytyrosyl ethers
The digestive stability of two natural antioxidant compounds present in virgin olive oil, hydroxytyrosol (HTy) and hydroxytyrosyl acetate (HTy-Ac) and a new series of hydroxytyrosyl ethers (methyl, ethyl and butyl hydroxytyrosyl ethers) was evaluated by a simulated digestion procedure. High recovery of all compounds after gastric digestion was obtained, although they showed a statistically significant lower stability after pancreaticbile salts digestion. HTy-Ac was partially hydrolyzed into free HTy, whereas after intestinal digestion, HTy was converted into 3,4-dihydroxyphenyl acetic acid (DOPAC), and HTy-Ac was hydrolyzed to HTy and subsequently transformed into DOPAC. In contrast, no chemical modification of hydroxytyrosyl ethers during in vitro digestion was observed. In summary, HTy, HTy-Ac and hydroxytyrosyl ethers show high and interesting digestive stability and the new synthetic hydroxytyrosyl ethers showed enhanced chemical stability compared to HTy and HTy-Ac. © 2012 Informa UK, Ltd.
| Main Authors: | , , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Taylor & Francis
2012
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| Online Access: | http://hdl.handle.net/10261/62314 |
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