Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (&amp;lt;i&amp;gt;Vitis labrusca&amp;lt;/i&amp;gt;) after Simulated Gastro-Intestinal Transit and Evaluation of &amp;lt;i&amp;gt;in Vitro&amp;lt;/i&amp;gt; Antimicrobial Activity

Granese, Tiziana; Cardinale, Federica; Cozzolino, Autilia; Pepe, Selenia; Ombra, Maria Neve; Nazzaro, Filomena; Coppola, Raffaele; Fratianni, Florinda

doi:10.4236/fns.2014.51008

Cited by 14 publications

(7 citation statements)

References 21 publications

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“…Their direct application in food processing is restricted because of their repulsive taste and off-color (Luca, Cilek, Hasirci, Sahin, & Sumnu, 2014). In addition, the simulated gastrointestinal digestion causes a decrementin polyphenols levels (Granese et al, 2014).…”

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confidence: 99%

Microencapsulation of red onion peel polyphenols fractions by freeze drying technicality and its application in cake

Elsebaie

Essa

2018

J Food Process Preserv

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This work focuses on extraction of biological compounds from red onion peels and its microencapsulation using maltodextrin (MD), soybean protein isolate, and a complex of soybean protein isolate (SPI) and maltodextrin by freeze drying manner. Furthermore, there was a quality evaluation for cake integrated with microencapsulated polyphenols as well as polyphenols stability assessment after baking. Extracts of red onion peel were produced by three methanol concentrations (50, 75, or 100% v/v). A 75% methanolic red onion peel extract (75M) yielded a high total phenolic content, total flavonoid, and antioxidant activity using β‐carotene bleaching and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging. (SPI + MD) encapsulates had higher encapsulation efficiency (94.30 ± 1.50%). Cake integrated with microcapsules had improved qualitative properties and increased polyphenol content more than other integrated with extract because of encapsulation protective effect pending baking. Comparatively, cake contained SPI microencapsulates showed higher specific volume, moisture absorption, texture, acceptable color, sensory evaluation, and concentration of polyphenols. Practical applications Onion peels are one of the most important onions processing by‐products. The onion peel has a high biological compounds content such as quercetin, phenolics compound, and flavonols. As onion peels extract nature is extremely hygroscopic and sensitive for thermal, it is hard to add them to foodstuffs. The higher polyphenols content of encapsulating incorporated cake were enough to claim for the functionality of polyphenols in the cake. The higher polyphenols content of encapsulating incorporated cake were enough for claiming polyphenols functionality into the cake. (SPI + MD) microcapsules contained high concentrations of red onion peels polyphenols within freeze drying or baking process. Freeze drying is a sufficient technique for add polyphenols into the foodstuffs.

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confidence: 99%

Microencapsulation of red onion peel polyphenols fractions by freeze drying technicality and its application in cake

Elsebaie

Essa

2018

J Food Process Preserv

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“…The effect of in vitro gastrointestinal digestion on phenolic compounds has been studied in numerous fruit such as apple (BOUAYED et al, 2011), fig (KAMILOGLU & CAPANOGLU, 2013, blueberry (CORREA-BETANZO et al, 2014), strawberry grape (GRANESE et al, 2014), pomegranate (GULLON et al, 2015), and carob (YDJEDD et al, 2017). Nevertheless, to our knowledge, there is only one study regarding the intestinal bioaccessibility of polyphenols and antioxidant capacity of pulp and seeds of cactus pear, which is the investigation of REZ-MORENO and co-workers (2011).…”

Section: Acta Alimentaria 47 2018mentioning

confidence: 99%

Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts

et al. 2018

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The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion on the phenolic amounts and their antioxidant potential of three prickly pear variety extracts. The total phenolic compounds (phenolic, fl avonoid, and proanthocyanidin) contents were assessed as well as their antioxidant activities (total antioxidant capacity, ferric reducing power, and DPPH free radical scavenging activity) were evaluated before and after digestion. Our results showed that before digestion, the yellow variety possesses high phenolic and proanthocyanidin contents with values of 3176±18 mg GAE/100 g and 90.3±9.8 mg CE/100 g, respectively. However, the red variety has high fl avonoids content with a value of 1638±6 mg QE/100 g. Antioxidant activities showed similar trend that phenolic compounds. During the digestion, the antioxidant potential of digested extracts decreased signifi cantly (P<0.001) compared to undigested ones. Hence, this potential increased signifi cantly (P<0.01) from the oral to the intestinal phases. The statistical analysis revealed a moderate correlation between phenolic compounds and antioxidant activity. Hence, IVGID affects the antioxidant potential of extracts, but pH and enzymatic changes do not affect their gut bioaccessibility.

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“…They have the advantage of being faster, less expensive, less manpower and with no ethical restrictions (Minekus et al, 2014). Many studies were evaluated the effect of in vitro digestion on dietary polyphenols in several fruits such as apples (Bouayed et al, 2011), strawberries (Granese et al, 2014), pomegranate (Gullon et al, 2015), grapes (Zoubiri et al, 2019), carob (Ydjedd et al, 2017) and prickly pears (Chaalal et al, 2018). However, few studies have put interest on the effect of in vitro gastrointestinal digestion on phenolic compounds of fresh and dried figs.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Kehal¹,

Chemache²,

Chaalal

et al. 2021

Acta Universitatis Cibiniensis. Series E: Food Technology

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Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.

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Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (<i>Vitis labrusca</i>) after Simulated Gastro-Intestinal Transit and Evaluation of <i>in Vitro</i> Antimicrobial Activity

Cited by 14 publications

References 21 publications

Microencapsulation of red onion peel polyphenols fractions by freeze drying technicality and its application in cake

Microencapsulation of red onion peel polyphenols fractions by freeze drying technicality and its application in cake

Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

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