Abstract
The aim of this work was to estimate the intestinal bioaccessibility of polyphenols and antioxidant capacity of cactus pear using an in vitro gastrointestinal model. The amount of polyphenols released from the food matrix by the action of digestive enzymes was about 69–83% in pulp and 0–14% in seeds. The rest of polyphenols was associated with indigestible compounds conferring antioxidant capacity. The results suggest that these compounds could reach the colon and induce healthy effects.
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