Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Abstract

Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.

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

“…This observation agreed with data already reported in the literature, according to which the strong acidic pH of the gastric phase and the presence of pepsin caused the anthocyanin bounded fraction release, thus increasing the concentration of each molecule [57,58]. Significant changes in the profile were registered after the duodenal step (Figures 7 and 8) for all the peak markers; in particular, the peak area of each anthocyanin was approximately zero, confirming their high instability at basic pH [57,59]. In the colon phase the results were quite similar to those obtained in the duodenal phase (as evident in Table 3), and for this reason the chromatograms of the colon step were not reported in Figures 7 and 8.…”

“…In fact, both these works reported an increase in the concentration of the polyphenolic compounds after the gastric phase and a subsequent strong reduction at the end of the intestinal phase, probably due to the interactions of polyphenols with proteins, generally occurring at neutral or basic pH [60]. profile were registered after the duodenal step (Figures 7 and 8) for all the peak markers; in particular, the peak area of each anthocyanin was approximately zero, confirming their high instability at basic pH [57,59]. In the colon phase the results were quite similar to those obtained in the duodenal phase (as evident in Table 3), and for this reason the chromatograms of the colon step were not reported in Figures 7 and 8.…”

“…Molecules 2020, 25, x 13 of 23 profile were registered after the duodenal step (Figures 7 and 8) for all the peak markers; in particular, the peak area of each anthocyanin was approximately zero, confirming their high instability at basic pH [57,59]. In the colon phase the results were quite similar to those obtained in the duodenal phase (as evident in Table 3), and for this reason the chromatograms of the colon step were not reported in Figures 7 and 8.…”

Elaboration of an organic beverage based on grape juice with positive nutritional properties

“…Accordingly, it has become important to produce new drinks from fruits juices as a source of nutrients and bioactive compounds (Gironés‐Vilaplana et al., 2016a ). Consumption of fruits and vegetables is recommended to prevent disease, especially red fruits such as strawberries, cherries, grapes, and pomegranates, which are characterized by their bioactive component (Gardeli et al., 2019 ). Fruit‐ and vegetable‐based beverages include a variety of polyphenols, oligosaccharides, fibers, and nitrates, which may produce antioxidant, antimicrobial, and antiviral effects (Butu & Rodino, 2019 ).…”

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

“…Among the different flavonoids found in pomegranate fruit, the anthocyanin group is considered one of the most important, and, together with hydrolysable tannins, it is one of the most valuable biomolecules found in this fruit [ 52 ]. They are the main water-soluble pigments responsible for the orange, red and purple colors of the pomegranate fruit [ 53 ].…”