Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model

Abstract

This work describes the applicability of an in vitro digestion model for the evaluation of the digestibility and bioaccessibility of cocoa polyphenols (procyanidins, phenolic acids, and flavones) and for the study of the food matrix effect in relation with the fat content. For this purpose, two cocoa samples, cocoa liquor ( approximately 50% fat content) and cocoa powder ( approximately 15% fat content), were used. The results showed an important increase of the concentration of procyanidin (monomers and dimers), probably due to the hydrolysis of procyanidins with a high degree of polymerization (pentamers to nonamers) submitted to the digestion procedure. In relation to flavones, the concentration of aglycone forms remained almost constant after the digestion steps; in contrast, the concentration of the glycoside forms an increase in the digestion mixtures mainly after the duodenal step, probably as a result of the partial digestion of the dietary fiber present in the cocoa. The higher fat content in the cocoa liquor seemed to have a protective effect, probably related with a better micellarization that favors the stability of polyphenols during digestion.

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

“…Enhancement of the digestibility of phenolic compounds in carob flour was evident in the presence of hazelnut oil rich in monounsaturated fatty acids (Ortega et al, 2009) similar to the positive effects of stearic acid and linoleic acid on punicalagin in this study.…”

“…However, when jujube juice was ingested with whole milk, a significant reduction in the bioavailability of phenolics was reported and was related to the formation of complexes between proteins, fats, and phenolics during digestion. Some in vivo studies are available on the effect of oil or fats on the bioavailability of phenolic compounds (Lesser et al, 2004;Mullen et al, 2008;Zhang et al, 2012) but in vitro studies are very few (Ortega et al, 2009). …”

“…In the literature, limited research is available on in vitro bioavailability studies that investigate the effect of food matrices on phenolic Food Research International 62 (2014) [1069][1070][1071][1072][1073][1074][1075][1076][1077][1078][1079] compound absorption (Cebeci & Sahin-Yesilcubuk, 2014;Dupas, Marsset-Baglieri, Ordonaud, Ducept, & Maillard, 2006;Langley-Evans, 2000;Larkin, Price, & Astheimer, 2007;McDougall, Dobson, Smith, Blake, & Stewart, 2005;Mullen, Edwards, Serafini, & Crozier, 2008;Neilson et al, 2009;Ortega, Reguant, Romero, Macia, & Motilva, 2009;Serafini et al, 2009). Further studies are needed to gain insight into the mechanisms underlying the interactive effects of anthocyanins and food components on anthocyanin bioavailability and antioxidant capacity at the physiological level (Yang, Koo, Song, & Chun, 2011).…”

“…Composition of the food matrix in which polyphenols are located seems to be a factor in their stability and digestibility. These findings are significant from the point of nutrition because the digestibility and bioavailability can be modified by dietary nutrients such as proteins, lipids, dietary fiber, carbohydrates, minerals and others that are present in the food matrix (Ortega et al, 2009).…”

Polyphenols: Food Sources and Health Benefits

“…Some studies, however, have observed a positive relationship. Ortega et al [49] found that higher fat content has a positive efect on the stability of cocoa polyphenols in an in vitro digestion model.…”