01561naa a2200253 a 450000100080000000500110000800800410001902400510006010000220011124501290013326000090026252006960027165300840096770000140105170000220106570000250108770000290111270000230114170000210116470000190118570000170120470000210122177300650124221439612022-06-14       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2022.1130832DOI1 aRUÍZ-GARCÍA, Y.  aIn vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract.h[electronic resource]  c2022  aThe grape skin extract obtained from Alicante Bouschet (Vitis vinifera L.) presented anthocyanins (396 mg/L), phenolic acids (76 mg/L) and flavanols (63 mg/L). After in vitro digestion and colonic fermentation there was a significant reduction of anthocyanins and flavanols but there was an increase of phenolic acids, mainly gallic acid and also a concomitant increase of antioxidant capacity. There was no difference for the microorganisms after 24 h of colonic fermentation but there was a significant increase of acetic acid (p &lt 0.05). The bioaccessibility of phenolic acids was significantly improved (&gt100%) and grape skin extract favored the metabolic activity of the microbiota.  aBioaccessibility Phenolic acids Anthocyanins Short chain fatty acids Microbiota1 aBERES, C.1 aCHÁVEZ, D. W. H.1 aPEREIRA, D. C. De S.1 aSANTIAGO, M. C. P. de A.1 aGODOY, R. L. de O.1 aGOMES, F. dos S.1 aANTONIASSI, R.1 aTONON, R. V.1 aCABRAL, L. M. C.  tLWT. FOOD SCIENCE AND TECHNOLOGYgv. 157, e1130832022, 2022.