Transformations of polyphenolic compounds in simulated human gastrointestinal tract

Tarko, Tomasz; Semik, Dorota; Duda-Chodak, Aleksandra; Satora, Paweł; Sroka, Paweł

doi:10.15193/zntj/2016/105/121

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…The fruits most popular among consumers should have a ten times high sugar to organic acid ratio [24].…”

Section: Content Of Carbohydrates and Organic Acidsmentioning

confidence: 99%

Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates of Prunus domestica Fruit

Rybak

2023

Antioxidants

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This work aimed to establish the content of phenolic compounds, carbohydrates, and organic acids and to determine their potential to inactivate α-amylase, α-glucosidase, pancreatic lipase, 15-lipoxygenase (15-LOX), acetylcholinesterase (AChE), and butyrylcholinesterase (BuChE), and antioxidant activity (ABTSo+ and FRAP) in 43 Prunus domestica cultivars. We identified 20 phenolic compounds, including, in the order of abundance, polymeric procyanidins, flavan-3-ols, phenolic acids, flavonols, and anthocyanins. The total content of phenolic compounds varied depending on the cultivar and ranged from 343.75 to 1419 mg/100 g d.w. The cultivars of Ś2, Ś11, and Ś16 accumulated the greatest amounts of polyphenols, while in cvs. Ś42, Ś35, and Ś20 polyphenols were the least abundant. The highest antioxidant potential of 7.71 (ABTSo+) and 13.28 (FRAP) mmoL Trolox/100 g d.w. was confirmed for cv. Ś11. P. domestica fruits showed inhibitory activity toward α-amylase (2.63–61.53), α-glucosidase (0.19–24.07), pancreatic lipase (0.50–8.20), and lipoxygenase (15-LOX; 4.19–32.67), expressed as IC50 (mg/mL). The anti-AChE effect was stronger than the anti-BuChE one. Cv. Ś3 did not inhibit AChE activity, while cv. Ś35 did not inhibit BuChE. Thanks to the abundance of biologically active compounds, P. domestica offers several health-promoting benefits and may prevent many diseases. For these reasons, they are worth introducing into a daily diet.

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“…The fruits most popular among consumers should have a ten times high sugar to organic acid ratio [24].…”

Section: Content Of Carbohydrates and Organic Acidsmentioning

confidence: 99%

Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates of Prunus domestica Fruit

Rybak

2023

Antioxidants

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“…[10]. According to Tarko et al [41], although phenolic compounds present in carrot are represented mainly by chlorogenic, p-hydroxybenzoic, caffeic and cinnamic acid derivatives, the total content of polyphenols in carrot pomace is low (12 mg catechin/100 g fresh mass) in comparison to other types of pomaces (grape, apple, red beet). The main reason for this is probably generally low content of dry mass constituents and high moisture content.…”

Section: Antioxidants In Breadmentioning

confidence: 99%

“…Antioxidant activity is determined by the chemical structure of these compounds, in particular, the type, number and location of functional groups in the molecule, the concentration of the compounds and their interactions with other food components (which is particularly true for polyphenols) [64,65]. According to Tarko et al [41] αand β-carotene are the most valuable compounds of carrot pomace, being the precursor of vitamin A in human organism. Apart from this physiological role, carotenoids are known for their ability to react with singlet oxygen and free radicals, which allows us to include them among natural antioxidants [66].…”

Section: Antiradical Properties Of Breadmentioning

confidence: 99%

Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

et al. 2022

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The trial aimed to check the retention of carrot pomace antioxidants in wheat bread, using a variety of colorimetric assays. It was observed that the addition of 15% dried carrot pomace significantly affected dough properties. The enriched bread was acceptable in terms of technological parameters but exhibited strong carrot flavor and orange color. The incorporation of antioxidants from carrot pomace allowed us to increase the antioxidant potential of wheat bread (32% for DPPH and ABTS assays, 3 times for FRAP and 4 times for FOMO). The extent of the changes in contents of individual groups of antioxidants was not always proportional to the applied addition level (increase in polyphenols was almost eight times, flavonoids—nine times, phenolic acids—two times and flavonols—eight times, compared to the control). The study revealed that the antioxidant properties of the pomace are largely preserved during baking, and therefore such a product could be used for the production of breadcrumbs for coating and admixing purposes.

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Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation

Szymanowska,

Karaś,

Jakubczyk

et al. 2024

Molecules

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This study investigated the impact of adding raspberry pomace to the phenolic content and biological properties of freeze-dried apple/raspberry bars. The bars were prepared by replacing apple puree with raspberry pomace (5–50%), and their phenolic compounds were assessed using ethanol and buffer extracts. This work also explored the potential bioaccessibility of phenolic compounds in enriched bars through a simulated digestion process (digest). Antioxidant, anti-inflammatory (LOX, COX-2 inhibition), antihypertensive (ACE inhibition), and antiproliferative effects on AGS and HT-29 cancer cells were evaluated. The total polyphenol content was highest in the all bar variants post-digestion. The highest—904.26 ± 23.5 mg/100 g—was determined for the B50 sample In the enriched bars, the concentration of chlorogenic acid decreased from 6.99 ± 1.08 mg/L for BP5 to 2.75 ± 0.32 mg/L for BP50, but the ellagic acid concentration increased from 1.46 ± 0.02 mg/L for BP5 to 12.73 ± 0.09 mg/L for BP50. Among the tested extracts, the highest antioxidant and LOX, COX-2 inhibiting activity was determined for digest. The ability to neutralize free radicals increased with raspberry pomace addition from 3.63 ± 0.26 mM TE/100 g for BC to 5.58 ± 0.22 mM TE/100 g for the BP50 sample. ACE inhibition was quite similar for ethanolic and digest extracts, but much weaker for buffer extracts. The lowest EC50 value was 1.04 ± 0.03 mg/mL for the BP30 ethanolic sample. Analyzed extracts showed antiproliferative activity against both tested cell lines. The EC50 values for HT-29 cancer cells decreased from 0.354 ± 0.031 mg/mL for BC to 0.026 ± 0.006 mg/mL for the BP50 digest sample. It can be assumed that the BP30 bar best met the assumed criteria, and is optimal for both sensory quality (receiving an average score of 4.45) and health benefits.

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Transformations of polyphenolic compounds in simulated human gastrointestinal tract

Cited by 3 publications

References 21 publications

Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates of Prunus domestica Fruit

Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates of Prunus domestica Fruit

Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation

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