Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)

Abstract

Summary This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in juçara frozen pulp. In the sequence, method 3 was applied to juçara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuíra – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L−1 Trolox 100 g−1 pulp) compared with the other two methods tested (1969.14–3034.74 μmol L−1 Trolox 100 g−1 pulp). In relation to juçara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.

Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves

“…For the BV-NF extracts of African pumpkin, both the TPC and TFC were significantly ( p < 0.05) reduced after digestion, with a final bioaccessibility of 7% and 5% at the duodenal stage, respectively. Variance in bioaccessibility results with respect to the samples concerned (RV, BFV, and BV-NF) could be attributed to the differences in the presence of simple and highly polymerised metabolites [ 27 , 28 ]. Factors such as chemical structure modification, reduced or increased stability and association with other molecules (fibres, protein, and sugars) within the digesta may influence the bioaccessibility of phenolics [ 29 ].…”

“…For the ORAC hydroxyl donating activity, the raw African pumpkin showed significant ( p < 0.05) losses of 47% after complete digestion, while the spinach samples revealed significant ( p < 0.05) gains of 32%. Different ORAC activities between the African pumpkin and spinach could probably be due to the chemodiversity of the phenolic compounds of these vegetables, ranging from simple to highly polymerised molecules [ 28 ] which could be affected differently during digestion. Yang et al [ 40 ] reported no significant changes in ORAC activity for Basil after complete digestion.…”

“…The percentage bioaccessibility (%BA) for TPC (%BA-TPC) and for TFC (%BA-TFC) after simulated gastrointestinal digestion was determined according to Seraglio et al [ 28 ] using the following equation: % BA-TPC = PCA/PCB × 100 % BA-TFC = FCA/FCB × 100 …”

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

“…The in vitro gastrointestinal conditions lead to the hydrolysis of some phenolic compounds and interactions with the released products after hydrolysis. Other components of the food matrix released after gastric digestion can cause the change in molecular weight, in solubility, and in structure, which results in poor phenolic compounds extractability from the food matrix (Chen et al, 2016;Seraglio et al, 2018). The increase in the phenolic compounds content after the oral and gastric phase is noted especially for the clear variety.…”

The effect of simulated digestion on the composition of phenolic compounds and antioxidant activities in lychee pulp of different cultivars

“…The results also indicate that the phenolic compounds have a better antioxidant capacity and stronger function after simulated gastric digestion. Seraglio et al (2018) evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in juc ßara frozen pulp. It was found that the total phenolics and DPPH antioxidant activity of digestion group were much higher than the chemical extraction group (P < 0.05), indicating that when exposed to gastric and duodenal pH conditions, the ester bonds in phenolic compounds such as ellagitannins were hydrolysed to release mainly ellagic and gallic acid compounds with antioxidant activity.…”