Influence of the in vitro gastrointestinal digestion on the antioxidant activity of Artemisia gorgonum Webb and Hyptis pectinata (L.) Poit. infusions from Cape Verde

Lima, Katelene; Silva, Olga; Figueira, Maria Eduardo; Pires, Carolina; Cruz, Daisy del Carmen Galarza de La; Gomes, Samuel; Maurício, Elisabete Muchagato; Duarte, Maria Paula

doi:10.1016/j.foodres.2018.08.029

Cited by 25 publications

(19 citation statements)

References 42 publications

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“…Despite the reducing effect of digestion phases on the phenolic content and activity of A. frigida herbal tea, the final levels of antioxidant activity remained high because of the appropriate content of bioactive components. Earlier data about in vitro digestion of Artemisia gorgonum Webb infusion also demonstrated a reduction of the phenolic compound content, but FRAP, CUPRAC and other antioxidant parameters were high after gastric and intestinal media treatment [70]. Despite the limited data on the digestive stability of Artemisia , one can assume that the antioxidant capacity of Artemisia extracts remains high because of their high hydroxycinnamate content.…”

Section: Resultsmentioning

confidence: 99%

Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity

et al. 2019

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Fringed sagewort (Artemisia frigida Willd., Compositae family) is a well-known medicinal plant in Asian medical systems. Fifty-nine hydroxycinnamates and flavonoids have been found in A. frigida herbs of Siberian origin by high-performance liquid chromatography with diode array and electrospray triple quadrupole mass detection (HPLC-DAD-ESI-QQQ-MS). Their structures were determined after mass fragmentation analysis as caffeoylquinic acids, flavone O-/C-glycosides, flavones, and flavonol aglycones. Most of the discovered components were described in A. frigida for the first time. It was shown that flavonoids with different types of substitution have chemotaxonomic significance for species of Artemisia subsection Frigidae (section Absinthium). After HPLC-DAD quantification of 16 major phenolics in 21 Siberian populations of A. frigida and subsequent principal component analysis, we found substantial variation in the selected compounds, suggesting the existence of two geographical groups of A. frigida. The antioxidant activity of A. frigida herbal tea was determined using 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH•) and hydrophilic/lipophilic oxygen radical absorbance capacity (ORAC) assays and DPPH•-HPLC profiling, revealing it to be high. The effect of digestive media on the phenolic profile and antioxidant capacity of A. frigida herbal tea was assessed under simulated gastrointestinal digestion. We found a minor reduction in caffeoylquinic acid content and ORAC values, but remaining levels were satisfactory for antioxidant protection. These results suggest that A. frigida and its food derivate herbal tea could be recommended as new plant antioxidants rich in phenolics.

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Section: Resultsmentioning

confidence: 99%

Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity

et al. 2019

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“…The FRAP assay was performed following the procedure described by Lima et al [27]. Briefly, 3.0 mL of freshly prepared and pre-warmed at 37 • C FRAP reagent (20 mL of 10 mM TPTZ solution in 40 mM HCl and 20 mL of 20 mM ferric chloride in 200 mL of 0.25 M sodium acetate buffer, pH 3.6) and 400 µL of each sample were mixed, and the absorbance of the resulting mixture was measured using a UV/VIS spectrophotometer (SPEKOL 1500, Analytik Jena, Germany) at 593 nm, after 4 min incubation at 37 • C. A calibration curve of ferrous sulphate was used and results were expressed as mmol Fe 2+ equivalents per gram of dry extract.…”

Section: Ferric Reducing Antioxidant Power (Frap) Assaymentioning

confidence: 99%

Potential Application of Propolis Extracts to Control the Growth of Stemphylium vesicarium in “Rocha” Pear

et al. 2020

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Stemphylium vesicarium (Wallr.) E. G. Simmons is the pathogen responsible of brown spot disease in pear and has become one of the main concerns for European pear producers. In Portugal, S. vesicarium is responsible for significant yield reduction and economic losses in “Rocha” pear (Pyrus communis L. cv Rocha) production. Considering the antimicrobial potential of propolis, the high incidence of brown spot in pears and the emergence of fungicides resistance in S. vesicarium, this study aimed to evaluate the potential of Portuguese propolis as an alternative strategy to control brown spot disease in “Rocha” pear. In vitro assays showed that propolis extracts were able to inhibit up to 90% the S. vesicarium mycelial growth. In vivo assays in artificially wounded and inoculated “Rocha” pears showed that, compared to the control, the disease incidence decreased up to 25% and the lesions diameter up to 57%, in fruits treated with propolis. Moreover, propolis seems to be more efficient in reducing the disease incidence when applied after pathogen inoculation (curative assay) than when applied before pathogen inoculation (prophylactic assay). Thus, the results suggest that propolis extracts have potential to be applied as part of an integrated approach for the control of brown spot of pear.

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“…Moreover, in vitro and in vivo studies demonstrate their capacity in the prevention of cardiovascular and type 2 diabetes risk factors by exerting a strong anti-hypertensive effect, lowering cholesterol level, ameliorating insulin resistance, and improving lipid profile in high-fat diet treated rats [24][25][26][27][28].However, it is well known that all these health benefits can occur only if the putatively active compounds are bioavailable. Bioavailability is markedly affected by bioaccessibility, i.e., the release of compounds after their intake with food, and by the chemical transformations occurring during gastrointestinal metabolism (digestibility factor) [29,30]; therefore, the evaluation of these two parameters is mandatory in order to adequately investigate the effectiveness of bioactive molecules in vitro [31,32].Recently, FlaNat Research Italia Srl (Rho, MI, Italy) developed a new Italian purple corn variety, named Moradyn, which is able to sprout and grow in northern Italy, maintaining a highly pigmented cob. Thus, the aim of the present work is to investigate the health properties of Moradyn phytocomplex cob extract (CE), compared with its purified anthocyanin fraction (AF).…”

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confidence: 99%

“…However, it is well known that all these health benefits can occur only if the putatively active compounds are bioavailable. Bioavailability is markedly affected by bioaccessibility, i.e., the release of compounds after their intake with food, and by the chemical transformations occurring during gastrointestinal metabolism (digestibility factor) [29,30]; therefore, the evaluation of these two parameters is mandatory in order to adequately investigate the effectiveness of bioactive molecules in vitro [31,32].…”

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confidence: 99%

A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies

et al. 2020

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The reuse of byproducts from agricultural and food industries represents the key factor in a circular economy, whose interest has grown in the last two decades. Thus, the extraction of bioactives from agro-industrial byproducts is a potential source of valuable molecules. The aim of this work was to investigate the in vitro capacity of byproducts from a new Italian corn variety, named Moradyn, to inhibit the accumulation of advanced glycation end products (AGEs) involved in several chronic age-related disorders. In addition, the hypoglycemic effect of Moradyn was tested by in vitro enzymatic systems. A Moradyn phytocomplex and its purified anthocyanin fraction were able to inhibit fructosamine formation and exhibited antiglycative properties when tested using BSA-sugars and BSA-methylglyoxal assays. These properties could be attributed to the polyphenols, mainly anthocyanins and flavonols, detected by RP-HPLC-DAD-ESI-MS n . Finally, a Moradyn phytocomplex was submitted to a simulated in vitro digestion process to study its bioaccessibility. Moradyn could be considered as a promising food ingredient in the context of typical type 2 diabetes risk factors and the study will continue in the optimization of the ideal formulation to preserve its bioactivities from digestion. Molecules 2020, 25, 1958 2 of 21 pelargonidin-3,5-di-O-glucoside [3]; cyanidin-, peonidin-, and perlargonidin-3-O-di-malonylglucoside [9], cyanidin-3-O-succinylglucoside, cyanidin-3-O-malonylglucoside-5-O-glucoside [5], and cyanidin-3,5di-O-glucoside, this one identified for the first time in purple corn by Žilić et al. [10]. Moreover, several authors have detected ethyl-malonylated anthocyanins that probably originate during the extraction process, and which are known to stabilize pigments, thus prolonging shelf life [5,8].Husk and cob extracts are richer in anthocyanins than kernel extracts, ranging from 0.49% to 4.6% (dry weight) for cobs [1,5]; moreover, husks and cobs differ from kernels for the presence of perlagonidin in their phytocomplex [3].Nowadays, several food byproducts such as olive leaves and oil mill wastewater, grape skin, fruit and vegetable seeds, and artichoke bracts and stems have been deeply investigated for their important role in the inhibition of advanced glycation end products (AGEs) formation [11][12][13][14][15]. AGEs are typical adducts derived from Maillard reaction or non-enzymatic glycation process. These compounds are involved in many chronic diseases, such as cardiovascular pathologies, type 2 diabetes, and neurodegenerative disorders, and their formation increases in association with hyperglycemia and metabolic dysfunctions [16][17][18][19]. Thanks to their high polyphenol content, purple corn byproducts have been associated with several health properties such as antioxidant, anti-inflammatory, and antiglycative activity [2,10,[20][21][22][23]. Moreover, in vitro and in vivo studies demonstrate their capacity in the prevention of cardiovascular and type 2 diabetes risk factors by exerting a strong anti-hypertensi...

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Influence of the in vitro gastrointestinal digestion on the antioxidant activity of Artemisia gorgonum Webb and Hyptis pectinata (L.) Poit. infusions from Cape Verde

Cited by 25 publications

References 42 publications

Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity

Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity

Potential Application of Propolis Extracts to Control the Growth of Stemphylium vesicarium in “Rocha” Pear

A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies

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