01992naa a2200289 a 450000100080000000500110000800800410001902200140006010000220007424501960009626000090029252010920030165000150139365000120140865000230142065000130144365000220145665000180147865000220149670000250151870000190154370000270156270000220158970000190161170000220163077300500165221528242023-03-28       2023    bl uuuu     u00u1 u    #d  a2590-15751 aMASSARIOLI, A. P.  aSimulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut.h[electronic resource]  c2023  aData concerning physiological recovery of whole peanut major phenolics throughout the gastrointestinal tract are scarce. In our study, the bioaccessibility and intestinal permeability of peanuts major phenolics were predicted by simulated digestion followed by Caco-2 cells monolayer model. Phenolics identification and quantification were performed by HPLC-ESI-QTOF-MS and HPLC-PDA, respectively. As results, p-coumaroyl conjugates with tartaric, sinapic and ferulic acids, and p-coumaric acid were the major phenolics found in the non-digested extract and in the digested and transported fractions. The in vitro bioaccessibility and Caco-2 cell transport of pcoumaric acid was 370% and 127%, respectively, while it was much lower for p-coumaroyl derivatives (7-100% and 14-31%, respectively). Nonetheless, the peroxyl scavenging activity remained unaltered, likely, at least artly, due to synergies between some phenolics, which concentration proportions changed throughout the experiment. Hence, there is indication that whole peanut is a source of bioavailable antioxidant phenolics.  aArid zones  aPeanuts  aPhenolic compounds  aAmendoim  aNutrição Humana  aÓleo Vegetal  aProteína Vegetal1 aSARTORI, A. G. de O.1 aJULIANO, F. F.1 aAMARAL, J. E. P. G. do1 aSANTOS, R. C. dos1 aLIMA, L. M. de1 aALENCAR, S. M. de  tFood Chemistrygv. 400, 134036, p. 1-8, 2023.