Solvent extraction and in vitro simulated gastrointestinal digestion of phenolic compounds from purple sweet potato

Abstract

Summary The total content of phenolic compounds in purple sweet potato (PSP) was determined and the release of such compounds from PSP in gastrointestinal digestion was studied in vitro. The extraction conditions for the maximum recovery of free phenol (FP) and bound phenol (BP) from PSP were determined by response surface methodology (RSM). The maximum recovery of FPPSP was 14.16 ± 0.87 mg GAE per g short for dry weight (DW), which was obtained using 60% (v/v) ethanol maceration with a liquid–solid ratio of 57.21:1 (mL g−1) at 51.93 °C for 2.12 h. The maximum recovery for BPPSP was 7.54 mg GAE per g DW, which was obtained upon hydrolysis with 1.87 mol L−1 NaOH at a liquid–solid ratio of 35.93:1 (mL g−1) for 4.74 h. The maximum phenolic content was released after 1 and 2 h for the in vitro gastric and intestinal digestion respectively. The release of the phenolics was promoted by pepsin and gastric acid during gastric digestion, while it was further promoted by trypsin during intestinal digestion.

Caffeoylquinic Acid Derivatives of Purple Sweet Potato as Modulators of Mitochondrial Function in Mouse Primary Hepatocytes

“…Purple sweet potatoes are known to be an excellent source of phenolic compounds that act as antioxidants. According to the root size classification applied in this work, PSP-L was found to have TPC levels comparable with those reported by Meng et al [ 19 ] and Wang et al [ 20 ] who determined the maximum phenolic concentration at 14.16 and 15.25 mg TPC/g DW (in S-3 variety), respectively. Interestingly, Mexican variety PSP-S not only had higher TPC than the values previously reported [ 21 ], but also it exceeded phenolic content of other edible roots and tubers, such as purple carrots (3.94 mg/g DW), Vitelotte-variety of purple potatoes (8.45 mg/g DW) [ 22 ], and P-3 variety of purple potatoes (10.02 mg TPC/g DW) [ 20 ].…”

Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds

“…Su et al (2019) have concluded that when phenolic compounds such as ellagitannins were exposed to gastric and intestinal pH environments, the ester bonds were hydrolysed to release mainly ellagic and gallic acid compounds with antioxidant capacity. Meanwhile, under the activation of enzymes, bound phenolics is hydrolysed from macromolecular compounds to free phenolics, and thus, the phenolic content in the system increases (Meng et al, 2019). For instance, pancreatin can degrade complex phenolics into smaller units (Corona et al, 2017).…”

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

“…In China, the most popular varieties of sweet potato are purple and orange‐fleshed due to their excellent color and nutritional characteristics. Orange‐fleshed sweet potato rich in carotenoids that show strong antioxidant capacities due to conjugated double bonds (Azeem et al., 2020; Kourouma et al., 2020; Mordi et al., 2020), while purple‐fleshed sweet potato possesses an abundant amount of phenolics compounds as compared to other colored ones (Meng et al., 2019; Wang et al., 2018), in which anthocyanins are more stable than those from other plants (Quan et al., 2019), showing the immense potential of free radical scavenging, anti‐inflammatory, and anticarcinogenic activities (Salehi et al., 2020).…”