Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

Abstract

<p>Concord and Niagara grape juice have comparable or greater absolute bioaccessibility of major classes of phenolic compounds compared to masticated whole grapes.</p>

Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo–in vitro colonic fermentation model

“…Prior to extraction, undigested beverages (0.5 mL) and their digesta fractions (1 mL; whole, pellet and supernatant) were freeze-dried and extracted through the methodology described by Dorenkott et al 23 with modifications. Extracts were purified and concentrated following the procedure described by Mohamedshah et al 24 Further details on polyphenol extraction and concentration can be found in ESI† and methods.…”

“…The characterization of potentially bioactive phneolic species in selected beverages (coffee, regular cocoa and dutched cocoa) and digesta fractions was performed by LC-MS/MS as described by Mohamedshah et al 24 Multiple reaction monitring (MRM) conditions for the quantification of phenolic compounds can be found in Table S3 †. Method quality parameters can be found in Table S4 †.…”

Bioactive Compounds, Health Benefits and Food Applications of Grape

“…Proanthocyanidins in grape include proanthocyanidin monomers, proanthocyanidin oligomers and more complicated proanthocyanidin polymers, among which (+)-catechin, (−)-epicatechin, procyanidin B1 and procyanidin B2 are the four major proanthocyanidins [ 14 ]. Flavonols accumulate considerably in grape skin and can also be found in the seeds of some grape varieties, including quercetin, myricetin and kaempferol [ 27 , 28 ]. Anthocyanins are water-soluble pigments that are mostly concentrated in the skin of colored grape cultivars (such as red or purple grapes), whereas anthocyanins are reported to be absent in white grape cultivars [ 29 ].…”

Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases

“…In a study aimed at comparing the chemical composition of juices in white and red grape cultivars, it was found that red grape juices were predominated by anthocyanins and tannins and lower concentration of flavonols, while in white grape juice, phenolic acids and tannins existed at higher levels ( Natividade et al, 2013 ). Bio-accessibility study suggested that greater fraction of skin and seed phenolics was extracted through juicing while 100% grape juice and whole fruit both deliver similar phenolic contents to consumers ( Mohamedshah et al, 2020 ).…”

“…It has been reported that the bio-accessibility of polyphenols from berry fruits such as grapes is higher compared to other fruits, due to their low content of non-digestible carbohydrates and protein associated with an efficient gastrointestinal delivery enhancing their bioavailability ( Olivas-Aguirre et al, 2020 ). A bio-accessibility study of grapes and products showed that a greater fraction of skin and seed phenolics extracted through juicing were highly bio-accessible ( Mohamedshah et al, 2020 ). It also stated that 100% grape juice and whole fruit consumptions showed a similar trend in phenolic delivery to consumers.…”