Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Abstract

Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.

Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract

“…Interestingly, the extract contained in AR capsules showed a significantly higher TPC value and antioxidant activity in both the duodenal and colonic phases (considered as Viscozyme L phase plus Pronase E phase) when compared with NAR samples. Interestingly, Izzo et al [38] have reported that red cabbage extract encapsulated in AR capsule after in vitro gastrointestinal digestion showed higher colon bioaccessibility when compared to the extract digested without a capsule. Similar results have been observed by Amrani-Allalou et al [39], who reported a strong decrease in TPC value during gastrointestinal digestion in non-encapsulated medicinal plant extracts compared to the same extracts containing in AR capsules.…”

“…Interestingly, Izzo et al [ 38 ] have reported that red cabbage extract encapsulated in AR capsule after in vitro gastrointestinal digestion showed higher colon bioaccessibility when compared to the extract digested without a capsule. Similar results have been observed by Amrani-Allalou et al [ 39 ], who reported a strong decrease in TPC value during gastrointestinal digestion in non-encapsulated medicinal plant extracts compared to the same extracts containing in AR capsules.…”

Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS

“…Coffee brews samples were brought under successive oral, gastric, and intestinal in vitro digestion, following an harmonized procedure recently created by the COST action INFOGEST network [ 26 ]. Simulated digestion fluids, namely gastric fluid (SGF), salivary fluid (SSF), and intestinal fluid (SIF) were built considering a previously described procedure [ 27 ] and showed in Supplementary Materials , Table S1 .…”

“…Finally, to determine the bioaccessibility of the polyphenolic fraction and the antioxidant capacity in the colon stage, the remaining pellet was subjected to the previously described procedure [ 27 ]. First, 5 mL of 1 mg/mL Pronase E solution was added, and the pH was readjusted to 8 using NaOH 1M, simulating the action of the gut microbiota.…”

In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies

“…The FRAP method was conducted according to the procedure described by Izzo et al [42]. As reported, the FRAP solution was prepared by adding 2.5 mL of acetate buffer, 0.25 mL of TPTZ in HCL, and 0.25 mL of a 20 mM of FeCl 3 solution.…”