Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts

Vinholes, Juliana; Reis, Sofia F.; Lemos, Graciele; Barbieri, Rosa Lía; Freitas, Víctor de; Franzon, Rodrigo Cezar; Vizzotto, M.

doi:10.1039/c8fo01329b

Cited by 22 publications

(7 citation statements)

References 39 publications

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“…As a reason of this decrease, it can be hypothesized that biological reactivity of antioxidant compounds can alter during in vitro digestion and they may less reactive at pH ~7.4 in intestinal digestion. Moreover, similar results were reported for some fruits and vegetables in the other studies, as well (Vinholes et al, 2018;Goulas and Hadjisolomou, 2019;Tomas et al, 2021). The decrease in TAC was observed with both methods after in vitro gastro-intestinal digestion, may be related to the reduction in bioactive antioxidant compounds such as total phenolics and total anthocyanins (de la Fuente et al (2019).…”

Section: Changes In Tac Of the Extracts During In Vitro Digestionsupporting

confidence: 85%

Valorization of Peel Wastes of Purple Turnip (Brassica rapa L.): Extraction of Polyphenolics Through Ultrasonic-Assisted Extraction and Investigation of Changes in Total Phenolic Content, Total Monomeric Anthocyanin Content and Total Antioxidant Capacity During in vitro Gastro-Intestinal Digestion

Yücetepe¹

2021

European Journal of Science and Technology

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Section: Changes In Tac Of the Extracts During In Vitro Digestionsupporting

confidence: 85%

Valorization of Peel Wastes of Purple Turnip (Brassica rapa L.): Extraction of Polyphenolics Through Ultrasonic-Assisted Extraction and Investigation of Changes in Total Phenolic Content, Total Monomeric Anthocyanin Content and Total Antioxidant Capacity During in vitro Gastro-Intestinal Digestion

Yücetepe¹

2021

European Journal of Science and Technology

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“…These results are confirmed in other studies in the literature conducted on plant matrices (bamboo leaves, Butia, and Carob fruits). At the end of the oral phase, there is an initial and partial degradation of the phenolic compounds [52][53][54]. Furthermore, as reported by Leonard et al (2020) [25], there is a strong interaction between fibre and phenols.…”

Section: Total Phenolic Content Of In Vitro Digested Samplesmentioning

confidence: 72%

Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products

Lanzoni

Skřivanová

Rebucci

et al. 2023

Foods

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The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations.

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“…ese results indicated that the sample had a stronger effect on the DPPH-radical scavenging ability at the oral and gastric digestion stages but a weaker effect at the intestinal digestion stage. e rapid loss of antioxidant activity after the intestinal digestion stage occurs in other foods, such as bamboo leaf soup [20], persimmon fruit [13], pomegranate peel [36], and some Brazilian fruits [37].…”

Section: Effect Of In Vitro Digestion On the Antioxidant Activity Of ...mentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity of Rice–Tartary Buckwheat Composite as Affected by In Vitro Digestion

Zhang

2022

Journal of Chemistry

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The present study aimed to evaluate the phenolic compounds and antioxidant activity of rice–tartary buckwheat composite (RTBC) as affected by in vitro digestion to explore the structure-activity relationship of the release of total phenolic content (TPC) and total flavonoid content (TFC) with the antioxidant activity of RTBC during in vitro oral, gastric, and intestinal digestion stages. The release of TPC and TFC from RTBC increased significantly after in vitro digestion ( P < 0.05 ), and the change of antioxidant activity was consistent with that of TPC and TFC. Compared with the initial stage of digestion, the antioxidant activity of RTBC was increased after digestion ( P < 0.05 ), and there was a strong correlation between antioxidant activity and the release of TPC and TFC (0.954 < R < 0.997; P < 0.05 ). The phenolic compounds released in the oral, gastric, and intestinal digestion stages varied, and eight phenolic compounds were identified by UPLC-Triple-TOF/MS, namely, quercetin-3-O-robinoside-7-O-sophoroside, quercetin-3-O-neohesperidoside-7-O-glucoside, forsythobiflavone A, forsythobiflavone B, quercetin-3-O-rutinoside-7-O-glucoside, rutin, isoquercetin, and ferulic acid. These results indicated that in vitro digestion significantly increases the release of phenolic compounds and flavonoids from RTBC and there is a higher antioxidant activity after digestion than before digestion. The phenolic compounds released after digestion of RTBC are beneficial to health protection.

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Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts

Abstract: This study evaluated the effect of in vitro digestion on the functional properties of three Brazilian native fruit extracts.

Cited by 22 publications

References 39 publications

Valorization of Peel Wastes of Purple Turnip (Brassica rapa L.): Extraction of Polyphenolics Through Ultrasonic-Assisted Extraction and Investigation of Changes in Total Phenolic Content, Total Monomeric Anthocyanin Content and Total Antioxidant Capacity During in vitro Gastro-Intestinal Digestion

Valorization of Peel Wastes of Purple Turnip (Brassica rapa L.): Extraction of Polyphenolics Through Ultrasonic-Assisted Extraction and Investigation of Changes in Total Phenolic Content, Total Monomeric Anthocyanin Content and Total Antioxidant Capacity During in vitro Gastro-Intestinal Digestion

Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products

Phenolic Compounds and Antioxidant Activity of Rice–Tartary Buckwheat Composite as Affected by In Vitro Digestion

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