Abstract

PERALES-VAZQUEZ, Guadalupe del Carmen; MERCADO-MERCADO, Gilberto; ROSA, Laura A. de la  and  SAYAGO-AYERDI, Sonia G.. Bioaccessibility and in vitro kinetics release of phenolic compounds in some Mexican cuisine sauces. TIP [online]. 2020, vol.23, e200200205.  Epub June 20, 2020. ISSN 1405-888X.  https://doi.org/10.22201/fesz.23958723e.2020.0.205.

The sauces in Mexican cuisine are considered as a fundamental complement for all dishes. In this work, four types of Mexican sauces (SM) were prepared: raw red sauce (SRCr), cooked red sauce (SRC), raw green sauce (SVCr), and cooked green sauce (SVC). The bioaccessibility percentage (% BA) and release rate of the phenolic compounds (CF) present in the SM was evaluated. CF released from the SM were identified and quantified by HPLC-MS in different stages of an in vitro digestion model. The % BA was ranged from 50% for the SRCr up to 62% for the SRC, similar values were obtained for SVC and SVCr. In the intestinal fraction, compounds such as, catechin and gallocatequin gallate were identified in the four types of SM. The highest PC release rate was 3.70 mg GAE/min in the SRC and 2.16 mg GAE/min in the SVC. These results suggest a rapid release of the CF in both red sauces, however, this does not affect the final CF release. Evaluation % BA of CF from different foods allows us to know how many and which are the PC that can be potentially bioavailable in the body.

Keywords : mexican sauces; bioaccessibility; release kinetics; phenolic compounds; in vitro digestion model.

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