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Agriculture, Vol. 31 No. 2, 2025.

Original scientific paper

https://doi.org/10.18047/poljo.31.2.5

Kinetics of Phenolic Compound Release from the Peel of the Traditional Apple Variety 'Kolačara' During in vitro Gastrointestinal Digestion

Jozo Ištuk orcid id orcid.org/0000-0002-0675-5784 ; University of Mostar, Faculty of Agriculture and Food Technology, 88 000 Mostar, Bosnia and Herzegovina *
Petra Matić orcid id orcid.org/0000-0003-0804-1280 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, Osijek, Croatia
Martina Skendrović-Babojelić orcid id orcid.org/0000-0002-8929-1216 ; University of Zagreb, Faculty of Agriculture, Department of Pomology, Svetošimunska 25, 10000 Zagreb, Croatia
Lidija Jakobek orcid id orcid.org/0000-0002-4846-327X ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, Osijek, Croatia

* Corresponding author.

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Abstract

The peel of traditional apple varieties represents a rich source of phenolic compounds, known for their potential health benefits. This study investigated the release kinetics of phenolic compounds from the peel of the traditional apple variety ‘Kolačara’ during simulated gastrointestinal digestion using a modified first-order kinetic equation. During digestion, anthocyanins and flavan-3-ols were undetectable after the intestinal phase, while dihydrochalcones, phenolic acids, and flavonols demonstrated greater stability. Kinetic analysis revealed that the release followed first-order kinetics. During the gastric phase, half-life values ranged from 2.3 to 7.9 minutes, indicating that most phenolic compounds were released within the first 10 minutes of digestion. In the intestinal phase, half-life values reached up to 2.4, 6.6, and 31.1 minutes for phenolic acids, flavonols, and dihydrochalcones, respectively. The study highlights the rapid release of phenolic compounds from the peel of a traditional apple variety peel, with dihydrochalcones showing the highest resistance to intestinal degradation. These findings provide valuable insight into the digestive behavior of bioactive compounds derived from valuable traditional fruit sources.

Keywords

apple; peel; phenolic compounds; digestion; kinetics

Hrčak ID:

342513

URI

https://hrcak.srce.hr/342513

Publication date:

28.12.2025.

Article data in other languages: croatian

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