Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility

LWT ◽  
2019 ◽  
Vol 115 ◽  
pp. 108479 ◽  
Author(s):  
Li-Hua Pan ◽  
Fei Liu ◽  
Shui-Zhong Luo ◽  
Jian-ping Luo
Keyword(s):  
Antioxidant Activity ◽  
Rheological Property ◽  
Pomegranate Juice ◽  
In Vitro Bioaccessibility ◽  
And Function

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis

2021 ◽  
Author(s):  
Alisson David Silva ◽  
Suelen Ávila ◽  
Renata Tulio Küster ◽  
Mayara Padovan dos Santos ◽  
Marco Tadeu Grassi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Bioaccessibility

scholarly journals Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1681
Author(s):  
Constanza Pavez-Guajardo ◽  
Sandra R. S. Ferreira ◽  
Simone Mazzutti ◽  
María Estuardo Guerra-Valle ◽  
Guido Sáez-Trautmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Atmospheric Pressure ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Polyphenols ◽  
Initial Concentration ◽  
In Vitro Bioaccessibility

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

scholarly journals Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

LWT ◽  
2017 ◽  
Vol 76 ◽  
pp. 253-258 ◽  
Author(s):  
Ana Cristina Silva de Lima ◽  
José Diogo da Rocha Viana ◽  
Luiz Bruno de Sousa Sabino ◽  
Larissa Morais Ribeiro da Silva ◽  
Natália Kellen Vieira da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Cooking Methods ◽  
In Vitro Bioaccessibility

scholarly journals Carnauba wax p -methoxycinnamic diesters: Characterisation, antioxidant activity and simulated gastrointestinal digestion followed by in vitro bioaccessibility

2016 ◽  
Vol 196 ◽  
pp. 1293-1300 ◽  
Author(s):  
Claisa Andréa Silva Freitas ◽  
Ícaro Gusmão Pinto Vieira ◽  
Paulo Henrique Machado Sousa ◽  
Celli Rodrigues Muniz ◽  
Maria Leônia da Costa Gonzaga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gastrointestinal Digestion ◽  
Carnauba Wax ◽  
Simulated Gastrointestinal Digestion ◽  
In Vitro Bioaccessibility

In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products

2016 ◽  
Vol 7 (10) ◽  
pp. 4222-4230 ◽  
Author(s):  
Gianpiero Bonetti ◽  
Paola Tedeschi ◽  
Giuseppe Meca ◽  
Davide Bertelli ◽  
Jordi Mañes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Food Products ◽  
Urtica Dioica ◽  
Historical Background ◽  
Transepithelial Transport ◽  
In Vitro Bioaccessibility

Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves.

scholarly journals Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

LWT ◽  
2021 ◽  
pp. 112780
Author(s):  
Lisette Monsibaez Ramírez-Melo ◽  
Nelly del Socorro Cruz-Cansino ◽  
Luis Delgado-Olivares ◽  
Esther Ramírez-Moreno ◽  
Quinatzin Yadira Zafra-Rojas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Thermal Treatments ◽  
In Vitro Bioaccessibility

Effect of Boiling and Juicing on the Content of Polyphenols, Invitro Bioaccessibility and Antioxidant Activity of Commonly Consumed Vegetables and Fruits

2016 ◽  
Vol 53 (4) ◽  
pp. 365 ◽  
Author(s):  
N. Naveena ◽  
A. Vishnuvardhana Rao ◽  
K. Bhaskarachary
Keyword(s):  
Fruits And Vegetables ◽  
Pomegranate Juice ◽  
Food Matrix ◽  
Total Polyphenols ◽  
Rp Hplc ◽  
Tomato Puree ◽  
Determining Factors ◽  
In Vitro Bioaccessibility ◽  
Vegetables And Fruits

This study was aimed to investigate the effect of boiling and juicing on selected vegetables and fruits such as carrot, beetroot, tomato, mint leaves, pomegranate and apple. Total and individual polyphenols were evaluated by Folin-Ciocalteu and RP-HPLC. Antioxidant capacities of the selected foods were measured by DPPH, FRAP, ABTS and ORAC assays. In vitro bioaccessibility of total and individual polyphenols were analyzed by mimicking human gastro intestinal system. Results of this study revealed that pomegranate was found to be higher in total polyphenols (55.90±1.02) and the lesser content was observed in boiled mint leaves (3.16±1.12). Also carrot pure juice (37.35%) was observed higher total polyphenols bioaccessibility and lesser content was observed in tomato puree juice (13.71%). The predominant polyphenols present in the selected foods are simple polyphenols such as chlorogenic, caffeic, ferulic and gallic acids, glycosides of flavones and flavonols such as apigenin, luteolin, quercetin and catechins such as epigallocatechin, epicatechin and their individual polyphenol bioaccessibility were also analyzed. Among the selected foods pomegranate juice contained highest AOA, moderate AOA was observed in juices of beetroot, apple, tomato and lesser activity was observed in carrot juice compared to the raw and boiled foods. From these findings, it was observed that the food matrix, method of cooking, polyphenol content (total and individual) and bioaccessibility are the key determining factors of net antioxidant capacity of the selected fruits and vegetables.

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