Determination of the Bioaccessibility of Phenolic Compounds from Extra Virgin Olive Oils Following the INFOGEST Method

Studying the composition of a certain food is not enough to predict its health benefits. Research over the past decades has decisively strengthened the notion that any putative health benefit is best related to the fraction of compounds transferred from the food matrix into the body since the absorption may be incomplete after oral consumption. In fact, the bioactive compounds should be bioaccessible and bioavailable for executing their health benefits. Methods for measuring both subjects imply research in humans, mice, pigs, and other animals or simulation in laboratory assays. Nevertheless, the international INFOGEST network has published a standardized method for obtaining meaningful comparison of results of in vitro methods. In this chapter, the INFOGEST method has been applied to study the bioaccessibility of phenolic compounds from Extra Virgin Olive Oils as a representative food for its high content of phenolic compounds. Moreover, spectrophotometric methods will be applied to determine stability and antioxidant capacity of the phenolic fraction after in vitro gastrointestinal digestion.