Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

Chen, Guanlin; Chen, Song-Gen; Zhao, Yingying; Luo, Chunxia; Li, Juan; Gao, Yuying

doi:10.1016/j.indcrop.2014.03.018

Cited by 173 publications

(121 citation statements)

References 35 publications

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“…Moreover, whereas antioxidant properties were strongly related with TPC in oil extracts, no relationships was found in the BF after the digestive process, suggesting that after digestion other compounds than polyphenols could also be responsible for antioxidant properties. In agreement, other authors have found that correlations between TPC and antioxidant activity (measured by ABTS, DPPH and FRAP assays) are reduced after the digestion of fruits, compared with the initial values in chemical extracts (Chen et al, 2014).…”

Section: Bioaccessible Fractionssupporting

confidence: 89%

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Borges

Pereira

Cabrera–Vique

et al. 2017

Journal of Functional Foods

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a b s t r a c tA physiological approach to assessing the antioxidant potential of Arbequina EVOO from different zones of Brazil and Spain was performed, applying a combined model of simulated digestion and cell cultures, using the Caco-2 cell line. Our results showed an increasing of total phenolic content (TPC) and antioxidant properties promoted by the in vitro digestion. Preincubating Caco-2 cells with bioaccessible fractions of oils counteracted the cytotoxic effect promoted by an oxidising agent (t-BOOH), preserving cell viability and reducing the generation of reactive oxygen species (ROS). The protective effect on ROS production was associated with the antioxidant activity (DPPH assay), but no relation with the TPC of the digested samples was found. Differences in the parameters evaluated were observed among the samples, which were related to climatic characteristics of the production zones. It was concluded that transformations during the digestive process are important for establishing the antioxidant potential of the oils.

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Section: Bioaccessible Fractionssupporting

confidence: 89%

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Borges

Pereira

Cabrera–Vique

et al. 2017

Journal of Functional Foods

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show abstract

“…In these cases, the stability of the antioxidant molecules in the presence of digestive enzymes and changes of pH is crucial for the maintenance of their antioxidant capacities. In a recent study, only four (two types of plum, red bayberry and mango) out of 33 tested fruits had their total antioxidant capacities improved after in vitro digestion (Chen et al, 2014). An increase in the flavonoid contents of buckwheat and broccoli was observed after in vitro gastric digestion, suggesting stability of these compounds in the presence of pepsin.…”

Section: Effects Of In Vitro Digestion and Colonic Fermentation On Thmentioning

confidence: 98%

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

et al. 2017

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a b s t r a c tYerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-Odicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.

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“…Hence, avocado fruit is generally recommended for people suffering from diabetes because it is a high-energy food. Natural antioxidants, in particular flavonoids and other groups of polyphenols, have potential uses in the pharmaceutical and food industries because of their many benefits such as reducing the risk of inflammatory diseases and preventing lipid oxidation (Chen et al, 2014). Avocado fruit contains more phenolic compounds than other kinds of tropical and subtropical fruits (Kosinska et al, 2012;Vinha et al, 2013;Chen et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Natural antioxidants, in particular flavonoids and other groups of polyphenols, have potential uses in the pharmaceutical and food industries because of their many benefits such as reducing the risk of inflammatory diseases and preventing lipid oxidation (Chen et al, 2014). Avocado fruit contains more phenolic compounds than other kinds of tropical and subtropical fruits (Kosinska et al, 2012;Vinha et al, 2013;Chen et al, 2014). Recent studies have also demonstrated that avocado contains other bioactive compounds that are equally beneficial to human heath, such as vitamins and phytochemicals (vitamin C, vitamin E, carotene, etc.…”

Section: Introductionmentioning

confidence: 99%

Morphological Characteristics, Nutritional Quality, and Bioactive Constituents in Fruits of Two Avocado (Persea americana) Varieties from Hainan Province, China

Ge¹,

Si²,

Cao³

et al. 2017

JAS

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We studied the morphological characteristics, nutritional quality, and the bioactive compounds in fruits of two avocado accessions, RN-7 and RN-8, produced in Hainan province, China. Edible and non-edible parts of the fruit (pulp and seed) were compared to evaluate their possible contribution to improve the sustainability of the food and pharmaceutical industries. The basic characteristics evaluated were moisture, ash, total lipid, fatty acid composition, soluble sugars, titratable acid, soluble protein, and minerals. We also measured the concentrations of six types of bioactive compounds; total phenolics, flavonoids, tannin, ascorbic acid, tocopheryl acetate, and carotenoids. Our analyses of the nutritional compositions demonstrated that the pulp of the RN-7 and RN-8 proved to be rich in moisture, total lipid, and soluble protein. The seed, in turn, had higher soluble sugar, titratable acidity, sodium, potassium, calcium, iron, copper, and zinc contents. Other nutritional compositions (ash, magnesium, and manganese) had little differences between the pulp and seed of avocado fruit. With regard to the contents of bioactive compounds, the seed was superior to the pulp in the contents of total phenolics, flavonoids, and tannin. Regarding the concentrations of ascorbic acid, tocopheryl acetate, and total carotenoids, the highest values were found in the pulp. The results of fatty acid compositions displayed that the palmitic, palmitoleic, stearic, oleic, and linoleic acid contents of the pulp were higher than those of the seed, while myristic and arachic acid had higher contents in the seed.

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Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

Cited by 173 publications

References 35 publications

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Morphological Characteristics, Nutritional Quality, and Bioactive Constituents in Fruits of Two Avocado (Persea americana) Varieties from Hainan Province, China

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