In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus aviumL.)

Abstract

The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessed by a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatin digestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- and colon-available fractions. After pepsin digestion, the % recovery of total phenolics, relative to the original starting material, increased, whereas the % anthocyanins did not change. Following pancreatic digestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26-30% and the OUT (colon-available) fraction was about 77-101%. The anthocyanin content in the IN fraction was 15-21%, and in the OUT fraction, it was 52-67%. Skeena, Lapins, and Sweetheart cultivars contained higher levels of total phenolics and anthocyanins, which resulted in higher concentrations of these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compounds was also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries had higher % total phenolics in the IN fraction than mature or overmature cherries. However, immature cherries had the lowest concentrations of these compounds, making the actual bioavailable amounts of these compounds lower than for mature and overmature fruit. High-performance liquid chromatography analysis of Lapins cherries at three maturity stages confirmed the results obtained using spectrophotometric methods for total phenolics and anthocyanins.

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

“…The higher loss in TAC might be due to the modification of anthocyanins to different phenolic compounds (McDougall et al, 2005). TPC results were highly correlated with the study of Fazzari et al (2008) in which there was 123% increase in TPC of cherry extract during gastric digestion; however no important change was observed for TAC. When overall evaluation is made it is evident that phenolic compounds are more stable to GI digestion conditions than anthocyanins, especially in the PG and OUT fractions, and to a lesser extent in IN fraction.…”

“…On the other hand, it was higher than the value obtained by Karadeniz, Burdurlu, Koca, and Soyer (2005) (240.8 mg/kg fruit). Also it was declared that phenolic contents of fruits may change according to variety and growth conditions (Fazzari et al, 2008). After GI digestion, significant differences were found for TPC between the PG, OUT and IN fractions (p b 0.05).…”

Triticale bran and straw: Potential new sources of phenolic acids, proanthocyanidins, and lignans

“…Future studies will strive to identify these compounds. Total phenolics were also determined using the Folin-Ciocalteu method (Fazzari et al, 2008) and expressed as ferulic acid equivalents; these results were very similar to those obtained by HPLC (Table 2).…”

“…The total phenolic content of the extracts was determined as described by Fazzari et al (2008) with minor modifications. The reaction mixture containing 100 lL of the extracted samples was mixed with 50 lL of 7.5% sodium carbonate (Na 2 CO 3 ) in 0.14 M NaOH and 50 lL 0.25 M freshly prepared Folin-Ciocalteu reagent.…”

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

“…The modificaction of polyphenols and flavonoids along the digestive process has been widely studied in other vegetables and fruits. Losses of polyphenols of 70-75% were reported in some products such as pomegranade juice (Pérez-Vicente, Gil-Izquierdo & García-Viguera, 2002), apple (McDougall, Fyffe, Dobson & Stewart, 2007), cherries (Fazzari, Fukumoto, Mazza, Livrea, Tesoriere & Marco, 2008) or red cabbage (Bouayed, Deußer, Hoffmann & Bohn, 2012). By contrast, the biochemical conditions of the intestinal phase led to an increase in polyphenol content of persimmon fruit and fibres, and especially those extracted from the lyophilized peel (PEEL-L).…”