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The quantify of bioaccessibility aims to quantify the fraction of a compound released from the food matrix and is potentially available for absorption and metabolism. To reach the intestinal portion and become bioaccessible and, consequently, bioavailable, bioactive ingredients, such as phenolic compounds, need to overcome the barriers of the gastrointestinal tract, which include the variation in the pH of digestive fluids and the action of digestive enzymes. In this chapter, we describe the procedures for determining the bioaccessibility of phenolic compounds from coffee husks.

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Bioaccessibility of Bioactives in Coffee Husks

  • 章节

  • 发表日期：

    2025年

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  • Gezaildo Santos Silva,
  • Thaianaly Leite Abreu,
  • Ana Rita Ribeiro de Araújo Cordeiro,
  • Layane Rosa da Silva,
  • Marciane Magnani,
  • Marta Suely Madruga,
  • Taliana Kênia Alencar Bezerra

摘要

The quantify of bioaccessibility aims to quantify the fraction of a compound released from the food matrix and is potentially available for absorption and metabolism. To reach the intestinal portion and become bioaccessible and, consequently, bioavailable, bioactive ingredients, such as phenolic compounds, need to overcome the barriers of the gastrointestinal tract, which include the variation in the pH of digestive fluids and the action of digestive enzymes. In this chapter, we describe the procedures for determining the bioaccessibility of phenolic compounds from coffee husks.