Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake

Abstract

Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative.

Co-Ingestion of Natal Plums (Carissa macrocarpa) and Marula Nuts (Sclerocarya birrea) in a Snack Bar and Its Effect on Phenolic Compounds and Bioactivities

“…The high protein content of nuts may have caused most phenolic compounds to be bound, and this may hinder their extraction. Phenolics interact with carbohydrates and proteins through covalent and non-covalent bonds influence their extraction [ 2 ]. However, Natal plums’ major phenolic components are anthocyanins, which can be readily extracted with solvents upon rupture of the cells [ 6 ].…”

“…Cy-3-G and Cy-3-Sa from the Natal plum varied between 8.96% and 34.41% in the gastric phase. In contrast, the anthocyanin content of black carrot varied significantly with gastric conditions from 59% to 86% [ 2 ]. In the gastric phase, the stability of cyanidin derivatives depended on the type of cyanidin.…”

“…Anthocyanins (cyanidin-3- O -β-sambubioside, cyanidin-3- O -glucoside) have been identified as the major phenolic compound in the Natal plum [ 1 ]. Anthocyanins are polyphenolic compounds that belong to the flavonoid family [ 2 ]. Besides giving berries, fruits, and certain vegetables-based products their red–blue color, anthocyanins also have health-promoting properties [ 3 ].…”

“…Gui-Fang et al [ 18 ] found that the combination of fruits caused different interactions along the gastrointestinal tract that influenced the phenolic content recovered after digestion, suggesting that when various types of fruits are consumed together, their antioxidant capacity may differ from what would be expected from examining their individual antioxidant capacities. The presence of strawberries in the food matrix facilitated the bioavailability of cyanidin-based carrot anthocyanins during co-ingestion of black carrot and strawberry [ 2 ]. In contrast, Ribnicky et al [ 19 ] showed, using their gastrointestinal model (TIM-1), that lipid-rich matrices did not affect anthocyanin bioavailability, while protein-rich matrices protected anthocyanins during transit through the upper digestive tract.…”

Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

“…Additionally, a decrease was found in antioxidant activity in raw black carrots after both gastric and intestinal conditions. In other studies [ 23 , 24 ], most of the anthocyanins in raw black carrots remained stable during gastric digestion. However, after the intestinal phase, their content drastically decreased.…”