Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Abstract

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

Metabolic engineering in food crops to enhance ascorbic acid production: crop biofortification perspectives for human health

“…Unlike many low molecular weight compounds, AsA mounts a characteristic behavior during digestion. AsA is mainly released during gastric digestion, which could be assigned to a range of factors in the tract like enzymes, pH, and temperature in the gastrointestinal tract (Sollano-Mendieta et al 2021 ). The pharmacokinetics of AsA is mainly regulated by a family of saturable sodium-dependent vitamin C transporters (SVCTs) (Tsukaguchi et al 1999 ).…”

Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

“…Recovery Index of AA, DHA and total vitamin C (AA+DHA) in the extract was significantly (p ≤ 0.05) higher (49.64%, 82.09% and 88.81%, respectively) in comparison to that obtained after intestinal digestion (BI) for all compounds (40.21% for AA, 18.26% for DHA and 20.01 for total vitamin C). Research works have reported losses of ascorbic acid after digestion with pepsin [15]. Studies have reported that ascorbic acid was more stable in acidic conditions than in alkaline [15].…”

“…Research works have reported losses of ascorbic acid after digestion with pepsin [15]. Studies have reported that ascorbic acid was more stable in acidic conditions than in alkaline [15]. During the gastric stage, the hydrochloric acid lowered the pH to 2.5, which might help to increase the ascorbic acid stability.…”

“…Sollano-Mendieta et al [15] analyzed 12 ecotypes of Mexican plum, including "Cuernavaqueña", and reported that "Cuernavaqueña" had a higher concentration of phenolic compounds, flavonoids, anthocyanins and antioxidant capacity than other ecotypes, however, the bioactive compounds and antioxidant capacity decreased significantly after in vitro digestion. Other studies [16,17] reported the microencapsulation by spouted bed drying and spray drying of bioactive compounds of Mexican plum juice, however, there are no studies about the microencapsulation of bioactive compounds extract of ecotype "Cuernavaqueña" and the in vitro digestion.…”

Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan of Spondias mombin L. Fruit Peel Extract from Cerrado Hotspot—Brazil

“…Another interesting study, with industrial byproducts from another fruit of the Spondias genus, the umbu (Spondias tuberosa L.), found high antioxidant power (DPPH 2440.3 µMTEAC/100 g of dry weight) [12]. A survey that evaluated 12 different ecotypes of Spondias purpurea L. identified ABTS contents that ranged from ~8.23 mMTEAC/100 g to ~1.89 mMTEAC/100 g [37] in one of the kinds of fresh fruit. Another set of research results demonstrates the high antioxidant power both in taperebá and in other fruits of the Spondias genus.…”