Poljoprivreda, Vol. 31 No. 2, 2025.
Izvorni znanstveni članak
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.org/0000-0002-0675-5784
; Sveučilište u Mostaru, Poljoprivredni i prehrambeno-tehnološki fakultet, 88 000 Mostar, Bosna i Hercegovina
*
Petra Matić
orcid.org/0000-0003-0804-1280
; Josip Juraj Strossmayerovo sveučilište u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, Osijek, Hrvatska
Martina Skendrović-Babojelić
orcid.org/0000-0002-8929-1216
; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za voćarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Lidija Jakobek
orcid.org/0000-0002-4846-327X
; Josip Juraj Strossmayerovo sveučilište u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 18, Osijek, Hrvatska
* Dopisni autor.
Sažetak
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.
Ključne riječi
apple; peel; phenolic compounds; digestion; kinetics
Hrčak ID:
342513
URI
Datum izdavanja:
28.12.2025.
Posjeta: 468 *