Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model

Freezing is one of the most well-established food preservation technique that is used to prolong the shelf life and maintain the quality of strawberries. The aim of the present study was (i) to investigate the changes in polyphenols from fresh and frozen strawberries during in vitro digestion and (ii) to compare effects induced by individual quick freezing (IQF) and conventional freezing (CF). Spectrophotometric methods were used to determine total phenolics, flavonoids, anthocyanins and antioxidant capacity, whereas identification and quantification of major polyphenols were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results showed that the bioaccessible amount of major anthocyanin from frozen strawberries, i.e., pelargonidin-3-glucoside, corresponding to 72-89% of the total anthocyanins, was significantly higher than that of fresh strawberries (10.8-13.3 and 5.8 lg g À1 sample, respectively; P < 0.05). Overall, the current study highlighted that freezing, independent of process type, i.e., IQF or CF, enhances the total amount of bioaccessible anthocyanins in strawberries.

Section: Resultsmentioning

confidence: 88%

Effect of different freezing methods on the bioaccessibility of strawberry polyphenols

Kamiloglu¹

2019

“…Kosińska‐Cagnazzo et al . () mentioned that these results could be explained by the incomplete release of polyphenols from the matrix due to the possible interactions with other compounds, such as fibre, proteins and lipids, by a deficient enzymatic hydrolysis and, especially, by the instability under alkaline conditions. Finally, the soluble and insoluble indigestible fractions showed the lowest abundance of polyphenols; however, it is important to emphasise that the incorporation of seed to the formulation maintains or increases the abundance of the phenolic acids (p‐hydroxybenzoic, ferulic, ellagic and coumaric acid).…”

Section: Resultsmentioning

confidence: 99%

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Bertha

Alberto

Tovar

et al. 2019

Summary Mango by‐products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by‐product snacks (MB‐S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat‐based control snack and three MB‐S formulations (F1, F2 and F3) were prepared. Mango by‐products were added at the expense of wheat in MB‐S (paste‐peel‐seed): F1 (70‐30‐0), F2 (70‐15‐15), F3 (70‐7.5‐22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB‐SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB‐S. The incorporation of mango seed in the MB‐S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB‐SF1 provided additional 45 mg polyphenols.

“…The in vitro-simulated gastrointestinal digestion procedure was performed as described in several studies with some modification (Celep et al, 2015;Kosinska-Cagnazzo et al, 2015;Mosele et al, 2015;Stanisavljevic et al, 2015).…”

Section: In Vitro-simulated Gastrointestinal Digestionmentioning

confidence: 99%

Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

Jiao

Zhang

et al. 2017

SummaryIn this study we investigated the influence of in vitro-simulated gastrointestinal digestion on the bioaccessibility and antioxidant activity of polyphenols from blueberries (Vaccinium spp.). Total phenolic, anthocyanin, and flavonoid content was determined, and extract and digesta compositions were analysed by HPLC-ESI-MS/MS. The phenolic compounds were relatively stable under a gastric environment, whereas polyphenols and anthocyanins were unstable under an intestinal environment. The bioaccessibility of polyphenol, anthocyanin, and flavonoid was greatly decreased after the intestinal digestion, and the recoveries were only 13.93%, 1.95%, and 15.68% (the IN sample), respectively. Polyphenolic profile alteration occurred during in vitro-simulated gastrointestinal digestion. Changes of phenolic compound antioxidant activity during digestion correlated with polyphenol, flavonoid, and caffeic acid concentrations. Digested extract cellular antioxidant activity was lower than non-digested extract activity (P < 0.05). Polyphenol dose-response correlations with cellular antioxidant activity were observed. These results indicated that in vitro-simulated gastrointestinal digestion significantly impact polyphenols and their antioxidant activity.