Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

Abstract

Red cabbage is, among different vegetables, one of the major sources of anthocyanins. In the present study an in vitro digestion method has been used to assay the influence of the physiological conditions in the stomach and small intestine, as well as faecal microflora on anthocyanins stability in red cabbage and anthocyanin-rich extract. The recovery of anthocyanins during in vitro gastrointestinal digestion was strongly influenced by food matrix. The results showed that other constituents present in cabbage enhanced the stability of anthocyanins during the digestion. The amount of anthocyanins (HPLC method) and antioxidant capacity (ABTS and FRAP assays) strongly decreased after pancreatic-bile digestion in both matrices but total phenolics content (Folin-Ciocalteu assay) in these digestions was higher than in initial samples. Incubation with human faecal microflora caused further decline in anthocyanins content. The results obtained suggest that intact anthocyanins in gastric and products of their decomposition in small and large intestine may be mainly responsible for the antioxidant activity and other physiological effects after consumption of red cabbage.

Digestion and bioavailability of bioactive phytochemicals

“…Additionally, in their studies of the impact of the food matrix on the stability of red cabbage anthocyanins under in vitro digestion, Podsędek et al . () suggested that other vegetable components protect labile anthocyanins from degradation under simulated digestion.…”

Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system

“…Such studies have shown major variations in anthocyanin stability of different foods during digestive processes, which appear to be highly dependent on food matrix composition and structure. For example, anthocyanin-rich extracts of red cabbage showed extensive degradation under the mild alkaline conditions of pancreatic digestion whereas most anthocyanins of raw red cabbage reached colonic vessels intact to be extensively degraded by bacteria (Podsȩdek, Redzynia, Klewicka, & Koziołkiewicz, 2014).…”

Recent trends in the development of nanophytobioactive compounds and delivery systems for their possible role in reducing oxidative stress in Parkinson’s disease models

“…[9][10][11] However, it is most challenging due to the protection of brain by blood-brain barrier with the narrow diameter of approximately less than 20 nm that limits the entry of most bioactive molecules. Nanotechnology research has been utilized to enhance the permeability, solubility, and stability of bioactive compounds and to enhance delivery of phytobioactive compounds 12,13 to the various target sites including brain.…”