1 Postprint: International Journal of Food Science and Technology 2019, 54, 2 1566–1575 3 Polyphenols bioaccessibility and bioavailability assessment in ipecac infusion using a 4 combined assay of simulated in vitro digestion and Caco-2 cell model. 5 6 Takoua Ben Hlel a,b,*, Thays Borges c, Ascensión Rueda d, Issam Smaali a, M. Nejib Marzouki 7 a and Isabel Seiquer c 8 aLIP-MB laboratory (LR11ES24), National Institute of Applied Sciences and Technology, 9 Centre urbain nord de Tunis, B.P. 676 Cedex Tunis – 1080, University of Carthage, Tunisia. 10 bDepartment of Biology, Faculty of Tunis, University of Tunis El Manar, 11 Tunis, Tunisia 12 cDepartment of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del 13 Zaidín (CSIC), Camino del Jueves s/n, 18100 Armilla, Granada, Spain. 14 dInstitute of Nutrition and Food Technology José Mataix Verdú, Avenida del Conocimiento 15 s/n. Parque Tecnológico de la Salud, 18071 Armilla., Granada, Spain. 16 17 * Corresponding author: Takoua Ben Hlel. E-mail:
[email protected]. Tel.: +216 18 53 831 961 19 Running title : Antioxidant potential of Ipecac infusion 20 1 21 Abstract: 22 In this report, we investigated for the first time the total polyphenols content (TPC) and 23 antioxidant activity before and after digestion of Carapichea ipecacuanha root infusion, 24 better known as ipecac, prepared at different concentrations. An in vitro digestion system 25 coupled to a Caco-2 cell model was applied to study the bioavailability of antioxidant 26 compounds. The ability of ipecac bioaccessible fractions to inhibit reactive oxygen species 27 (ROS) generation at cellular level was also evaluated.