In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay

Abstract

The study reports on the in vitro bioaccessibility of anthocyanins present in tart cherry extracts formulated with a mineral clay to produce a novel natural health product. Results show that tart cherry anthocyanins are stable and bioaccessible after gastric digestion but were largely transformed or degraded (>70%) after duodenal digestion. This contrasted the fact that total antioxidant capacity of tart cherry extract using oxygen radical absorbance capacity assay increased almost two‐fold after GI digestion. There was no significant difference between anthocyanin recovery when present the mineral clay formulation, compared to control, thus the presence of the cationic‐based mineral clay was not a factor in reducing anthocyanin bioaccessibility, or increasing antioxidant capacity. In vitro digestion of foods or natural health products should be included in protocols that aim to assess overall bioaccessibility and bioactivity of those anthocyanins present in tart cherry. Practical Application This research investigates the impact of having a mineral clay–based matrix on bioaccessiblity of tart cherry anthocyanins. This study describes the anthocyanin composition of tart cherry and the effect of cations present in mineral clay on final total bioavailability following in vitro simulation of human gastrointestinal digestion.

The Stability of Anthocyanins and Their Derivatives through Clay Minerals: Revising the Current Literature

“…There was no significant difference between anthocyanin recovery when they presented the clay mineral formulation about the control. Hence, cationic-based clay mineral is not a factor in reducing anthocyanins' bioaccessibility or increasing the antioxidant capacity [109].…”

The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment

“…Despite a large decrease in the anthocyanin content after digestion under duodenal conditions, an almost twofold increase in antioxidant activity (ORAC) was noted. This may indicate that the metabolites formed after the breakdown or transformation of anthocyanins may still have antioxidant activity and that this activity is much stronger than before digestion [45].…”

In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods

“…This is because the release of anthocyanins from the food matrix is the most effective during gastric digestion ( Bouayed, Hoffmann, & Bohn, 2011 ). Additionally, it could be attributed to the low pH of the gastric phase, which by facilitating an increase in the stability of anthocyanins, results in a greater recovery for detection ( Singh & Kitts, 2019 ). Moreover, the bioaccessibility of some anthocyanins, such as P3FD5G, C3GR, and P3FFD5G, elevated invariably from oral digestion to intestinal digestion.…”