Cellular Antioxidant Activity of Feijoada Whole Meal Coupled with an in Vitro Digestion

Abstract

Consumption of plant food rich meals, such as feijoada, a traditional meal in Brazil, is associated with the reduction of chronic disease. The objectives of this study were to determine phytochemical content and antioxidant activity by chemical and cellular antioxidant assays (CAA) of feijoada with or without in vitro digestion. Feijoada showed no difference in phenolics and flavonoids after digestion. Bound and residue contributions to total phenolics were 20.9% and 32.2%, respectively, suggesting that phenolics reach the colon after intake. Flavonoids in residue and bound fractions represented 50% of total flavonoids. Antioxidant activity of feijoada without digestion was higher than that with digestion; however, it showed lower antiproliferative activity and CAA. Feijoada with in vitro digestion also yielded phenolics with higher CAA. Analyses of whole meals should be used to evaluate phytochemicals present in food mixtures consumed, especially with digestion models coupled with CAA resulting in information similar to those in physiological conditions.

Effect of in vitro digestion on bioactive compounds and antioxidant activity of common bean seed coats

“…In vitro GI digestion was performed as described by Faller, Fialho, and Liu (2012), with slight modifications. Briefly, 1 mL of each extract was mixed with saline (140 mM NaCl, 5 mM KCl, and 150 µM BHT) to create a final volume and incubation in a shaker at 37°C for 2 h. Before the gastric and intestinal steps, the extracts were capped with nitrogen to prevent degradation of the phenolic compounds due to oxidation.…”

“…Insert Figure 1 Unlike methods based only on the reaction with aluminum chloride, which may underestimate the flavonoid content of a sample, the quantification performed with the SBC assay permits the measurement of all subgroups of flavonoids, including flavones, flavonols, flavonones, flavononols, isoflavonoids, flavanols, and anthocyanins (Faller et al;2012). The samples showed TF of 1.59 ± 0.6 and 2.05 ± 0.01 mg CE/g in crude extracts and 1.25 ± 0.07 and 1.96 ± 0.1 mg CE/g in digested extracts of BB and SRB, respectively.…”

Two new secondary metabolites from the fruits of mangrove Avicennia marina

“…The cellular antioxidant assay (CAA) is a new approach to quantify antioxidants under physiological conditions when compared to the chemical antioxidant activity assays, and the CAA assay has been used in the marine natural product field recently [13]. The EC 50 of com pounds 1 and 2 were 24 ± 0.3 and 339 ± 3 μm, respectively.…”

Four New Jacaranone Analogs from the Fruits of a Beibu Gulf Mangrove Avicennia marina

“…The cellular antioxidant assay (CAA) is a new approach to quantify antioxidants under physiological conditions when compared to chemical antioxidant activity assays [22,23,24]. The CAA assay has been widely used for fruits and vegetables recently, but not yet in marine natural products research.…”