Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves

Gunathilake, K.D.P.P.; Ranaweera, K.K.D.S.; Rupasinghe, H.P. Vasantha

doi:10.1016/j.foodchem.2017.10.096

Cited by 82 publications

(83 citation statements)

References 37 publications

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“…Ascorbic acid (which among evaluated compounds exhibited the highest bioaccessibility), kaempferol, and quercetin were found at all the evaluated stages for PJE (Table 1b). These values are higher than those reported by Gunathilake et al (2018), which found a decreasing of 75% in the total polyphenolic content of a…”

Section: Effect Of the In Vitro Gastrointestinal Digestion On Ascorcontrasting

confidence: 78%

“…Ascorbic acid (which among evaluated compounds exhibited the highest bioaccessibility), kaempferol, and quercetin were found at all the evaluated stages for PJE (Table b). These values are higher than those reported by Gunathilake et al (), which found a decreasing of 75% in the total polyphenolic content of a digested P. edulis leave extract. The lack of biologic transporters in the cellulose dialysis membranes used in this study might explain the retention of several compounds.…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidant capacity measured by ABTS was reduced in the gastric and intestinal stages, with the lowest capacity at 15 min of incubation of the intestinal stage; however, no significant differences between the antioxidant capacity of the extract before digestion and the last two incubation periods of the intestinal digestion stage (Table a). These results are higher than those reported for the mouth, gastric and intestinal stages of an in vitro digestion of P. edulis leaves (82.5, 62.1 and 114.9 Trolox equivalent antioxidant capacity or TEAC, respectively) (Gunathilake et al, ). Compared to the non‐digested extracts, PLE showed a significant higher antioxidant capacity during mouth, stomach and intestinal stages; except for the last incubation period (120 min) of the intestinal digestion stage (Table a).…”

Section: Resultsmentioning

confidence: 99%

“…Dietary intervention suggesting a high intake of fruits and vegetable of them have proven to be sources of several phytochemicals, such as polyphenols and carbohydrate derivatives, that can further produce several metabolites, end products with the ability to promote health benefits inducing significant metabolic changes (Gunathilake, Ranaweera, & Rupasinghe, ; Pan et al, ). Yet, it is still necessary to improve the fruit and vegetable supply system, as well as high quality of products that provide enough content of bioactive compounds (Aguilera, Martin‐Cabrejas, & González de Mejia, ), thus consumers and providers are continuously demanding new fruit and vegetable products.…”

Section: Introductionmentioning

confidence: 99%

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Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts

et al. 2019

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The fruits consumption is highly associated with a lessening in the risk of the chronic noncommunicable diseases. Despite their content of bioactive compounds, physiological conditions might affect their bioaccessibility and biological potential. Hence, the purpose of this research was to evaluate the bioaccessibility and in vitro antioxidant capacity of bioactive compounds (polyphenols, ascorbic acid, and mono/oligosaccharides) from passion fruit (Passiflora edulis) juice and leaves extracts (PJE and PLE, respectively) during an in vitro gastrointestinal digestion. PLE exhibited the highest overall bioaccessibility of phenolics and mono/oligosaccharides. Ascorbic acid and kaempferol were the most bioaccessible (up to 12‐ and 13‐fold, respectively) compounds and showed the highest net permeabilities (0.32–34.65 × 10–5). Chlorogenic acid, quercetin, and xylose showed the highest correlation with the antioxidant capacity (ABTS/DPPH methods). These results indicated the ability of digestion to improve bioaccessibility and antioxidant capacity of bioactives compounds from P. edulis extracts. Practical applications Several international organizations, World Health Organization (WHO) among them, are actively encouraging an increase in the fruit and vegetable intake worldwide in response to the global rise in noncommunicable diseases, among other actions. Fruits and processed foods are increasingly used in the European food industry. Additionally, exotic and tropical fruits cannot be produced in the European Union, which opens up a variety of opportunities for our Colombian tropical fruits such as mango or exotic fruits such as passion fruit. Evaluating parameters such as bioaccessibility and intestinal permeability of these bioactives derived from both P. edulis juice and leaves extracts contributes with new evidence regarding their stability along the gastrointestinal tract and their consumption as a source of health‐promoting compounds. The results of this research are an important achievement on the way to make the transition from basic to applied research. Informing the health benefits of this tropical fruit can stimulate its demand.

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Section: Effect Of the In Vitro Gastrointestinal Digestion On Ascorcontrasting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts

et al. 2019

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“…The total polyphenol content of the extracts were estimated by the Folin–Ciocalteu method of Singleton, Orthofer, and Lamuela‐Raventos () with some modification as described by Gunathilake, Yu, and Rupasinghe () and Gunathilake and Ranaweera (2014). Briefly, 0.5 mL of extract and 0.1 mL of Folin–Ciocalteu reagent (0.5 N) were mixed and incubated at room temperature for 15 min in the dark.…”

Section: Methodsmentioning

confidence: 99%

Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species

2018

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The antioxidant potency of soluble and bound phenolic extracts of freeze‐dried six leafy vegetables was investigated using in vitro systems; singlet oxygen scavenging, hydroxyl radical scavenging, nitric oxide radical scavenging, and ABTS radicals assays. Further rutin, lutein, and β‐carotene content of leaves were analysed. The results revealed that both soluble and bound phenolic extracts have exhibited antioxidant potential toward free radicals and reactive oxygen species concerned. However, soluble extracts showed a higher content of phenolics and flavonoids than the bound counterpart. The highest rutin, lutein, and β‐carotene contents were observed in the leaves of Cassia auriculata, and the leaves of Passiflora edulis showed the highest vitamin C content. Positive associations between phenolics and antioxidant activities except for singlet oxygen radical scavenging ability were observed. Among the leafy types studied, C. auriculata have shown to possess more antioxidant bioactives such as β‐carotene, lutein, and rutin and antioxidant activities. Practical applications This paper will give information about major bioactive compounds such as β‐carotenoids, rutin, and lutein and antioxidant activity in selected green leafy vegetables due to cooking treatments. This is important for the public those concern about the healthy diet in the view of selecting leafy vegetables to combat many oxidative stress‐related chronic diseases.

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Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion

Zhang

Xing

Sun

et al. 2020

Food Science & Nutrition

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This study aimed to evaluate the bio‐accessibility of the phenolics and flavonoid, the polyphenolic profile and the antioxidant activity of sprouts obtained from four different quinoa genotypes and one djulis cultivar during in vitro gastrointestinal digestion. Compared to their content in sprouts, the bioavailable phenolics after the oral phase, the gastric phase, the intestinal phase, and in the dialyzable fraction were in the ranges of 45.7%–63.5%, 87.6%–116.7%, 89.6%–124.5%, and 7.4%–10.9%, respectively. The trend in flavonoid bio‐accessibility was similar to the polyphenols. The dialyzable flavonoid recoveries varied between 4.2% and 12.4%. Correspondingly, the free radical scavenging activity of the dialyzable phase decreased significantly from 84.7% to 96.5%. The main phenolic acids were vanillic acid, caffeic acid, and syringic acid during digestion. The results suggest that gastrointestinal digestion greatly affected the absorption of polyphenols and flavonoid of quinoa and djulis sprouts, as well as their antioxidant capacity.

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Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves

Cited by 82 publications

References 37 publications

Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts

Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts

Analysis of rutin, β‐carotene, and lutein content and evaluation of antioxidant activities of six edible leaves on free radicals and reactive oxygen species

Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion

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