In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability - Gullon, Beatriz; Pintado, Manuela E.; Fernández-López, Juana; Pérez-Álvarez, José A.; Viuda-Martos, Manuel (Journal of functional foods, 2015)
Keywords: Antioxidant; antioxidant activity; Bioaccessibility index; bioactive compounds; bioavailability; butyric acid; coproducts; ellagic acid; fermentation; flavonoids; flour; food industry; functional foods; high performance liquid chromatography; In vitro digestion; ingredients; intestinal microorganisms; Polyphenolic compounds; polyphenols; pomegranates; Punica granatum; Short chain fatty acids; Polyphenolic compounds; In vitro digestion; Antioxidant; Short chain fatty acids; Bioaccessibility index