In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

Abstract

Summary The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r ≥ 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = −0.54). Two principal components explained 93% of the variance [61% (free‐phenols), 32% (bounded‐phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1‐4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT‐4)> raspberry (CLT‐2)> red grape (CLT‐1) related to their phenolic richness (r ≥ 0.96; P < 0.001), but anthocyanins’ digestibility was pH‐dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits.

Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam

“…Compared to other fruits, berries including blueberries contain a high antioxidant capacity, generally attributed to their high concentration of phenolics such as anthocyanins (Li et al, ; Moyer, Hummer, Finn, Frei, & Wrolstad, ; Skrede, Wrolstad, & Durst, ). Olivas‐Aguirre et al () recently reported a significantly higher concentration of extractable phenols in blueberry when compared to grapes, pomegranate, raspberry or mulberry. Blueberry also showed higher concentrations of flavonoids and anthocyanins when compared to other berries (Olivas‐Aguirre et al, ).…”

“…Olivas‐Aguirre et al () recently reported a significantly higher concentration of extractable phenols in blueberry when compared to grapes, pomegranate, raspberry or mulberry. Blueberry also showed higher concentrations of flavonoids and anthocyanins when compared to other berries (Olivas‐Aguirre et al, ). The health benefits of these compounds depend on several factors including the ingested amount, molecular diversity, and gastrointestinal digestibility.…”

Variety–compound–quality relationship of 12 sweet cherry varieties by HPLC‐chemometric analysis

“…High performance liquid chromatography-photodiode array detection (HPLC-PDA) is particularly useful in this regard, as it allows the analysis of natural products containing different classes of compounds with characteristic chromophores through recording multiple detector wavelengths at the same time during a single analysis (Larsen & Hansen, 2008). Moreover, chromatography fingerprint techniques combined with chemometrics, such as similarity analysis (SA), hierarchical clustering analysis (HCA) or principal component analysis (PCA) can characterise both the marker compounds and unknown components in a complex system, thereby allowing meaningful assessment of all chemical components present in a chromatographic profile (Kong et al, 2008;Mel endez et al, 2013;Wang et al, 2014;Olivas-Aguirre et al, 2017).…”

First-Pass Metabolism of Polyphenols from Selected Berries: A High-Throughput Bioanalytical Approach

“…For all three assays a trolox standard curve [0.006-0.2 µmol/mL, R 2 ≥ 0.95] was used. Values were expressed as mg or µmol of trolox equivalents (TE) per g (DPPH, FRAP) or µmole 1 × 10 10 (ORAC) per g of freeze-dried sample ± standard deviation (n = 12) and as percentage considering blackberry antioxidant titers as 100% (sample with the highest total polyphenol content) [7].…”

“…The bioaccessibility of polyphenols is closely related to their physicochemical structure, the food matrix that contains them and the presence of anti-nutritional factors that could interfere with their release ability and intestinal absorption [5]. In this sense, the bioaccessibility of polyphenols from berry fruits is higher compared to other fruits, due to a concomitant effect between their natural higher level [6] and their low content of non-digestible carbohydrates and protein, both associated with an efficient gastrointestinal (GI) delivery that enhances their bioavailability [2,7].…”