scholarly journals Comparative Assessment of Phenolic Bioaccessibility from 100% Grape Juice and Whole Grapes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 440-440
Author(s):  
Zulfiqar Mohamedshah ◽  
Sydney Chadwick-Corbin ◽  
JoLynne Wightman ◽  
Mario Ferruzzi
Keyword(s):  
Phenolic Content ◽  
Total Phenolics ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Grape Skin ◽  
Funding Sources ◽  
Table Grapes ◽  
Health Promoting

Abstract Objectives Grapes and their 100% juices are rich sources of health promoting phenolics. Juicing of grapes includes contact with phenolic rich seeds and skins that otherwise relies on mastication for phenolic release from fruit. To understand if 100% grape juice can provide a matrix with highly bioaccessible phenolics relative to whole fruit, differences in phenolic content and bioaccessibility from commonly consumed table, Concord (CG) and Niagara (NG) grapes and their 100% juices were compared. Methods Phenolic content in CG, NG, table grapes, 100% Concord grape juice (CGJ), and 100% Niagara grape juice (NGJ) were assayed by LC-MS prior to subjecting grapes and juices to in vitro digestion to determine phenolic bioaccessibility. Results are expressed as relative and absolute bioaccessible content of individual phenolic species and total phenolics as a sum of anthocyanins (AC), flavan-3-ols (FL3), flavonols (FV), stilbenoids, procyanidins, and phenolic acids (PA). Results Phenolic compounds were concentrated in CG and NG seeds as FL3 (304.1–390.7 mg/100 g dw). CG skins were rich in AC (1050.5 mg/100 g dw) and FV (80.8 mg/100 g dw). Grape product form had a significant impact on content (P < 0.01), relative bioaccessibility, and absolute bioaccessibility (P < 0.01). CG had a higher total phenolic content (21.9–50.7 mg/100 g fw) compared to CGJ (5.8 mg/100 g fw), though NG (4.9–10.8 mg/100 g fw) was similar in phenolic content as NGJ (9.4–10.8 mg/100 g fw). Absolute bioaccessibility of CGJ total phenolics (5.2 mg/100 g fw) was similar to CG (2.6–9.6 mg/100 g fw), while NGJ (5.1–5.7 mg/100 g fw) had higher bioaccessible phenolic content than NG (0.8–1.1 mg/100 g fw). Differences in initial content and bioaccessible fractions were driven by higher relative bioaccessibility of AC in CGJ (86–135%) compared to CG (14–39%) and FL3/PA in CGJ/NGJ (48–101; 39–85%) compared to CG/NG (0–3; 9–67%). Comparisons between juices and table grapes followed similar trends. Conclusions A greater fraction of grape skin and seed derived PA, AC, and FL3 are extracted through juicing and made bioaccessible relative to whole fruit. 100% juice may provide an improved matrix for delivery of grape phenolics and despite some processing losses, whole fruit and juice are similar in overall phenolic delivery to consumers. Funding Sources Welch Foods Inc.

scholarly journals Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1812
Author(s):  
Juncai Tu ◽  
Margaret Anne Brennan ◽  
Gang Wu ◽  
Weidong Bai ◽  
Ping Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Lentinula Edodes ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Soluble Peptide ◽  
Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

scholarly journals In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract

2014 ◽  
Vol 32 (No. 2) ◽  
pp. 177-181 ◽  
Author(s):  
Y.-H. Wong ◽  
Ch.-P. Tan ◽  
K. Long ◽  
K.-L. Nyam
Keyword(s):  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
In Vitro Digestion ◽  
Seed Extract ◽  
Hibiscus Cannabinus ◽  
Total Phenolic ◽  
Intestinal Phase

We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancreatic enzymes) gastrointestinal conditions. Some of the antioxidants in the kenaf seed extract were not relatively stable in the intestinal phase of the gastrointestinal tracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and total phenolic content (TPC) assays displayed similar trends as the biostability of phenolic acids, which decreased during the digestion process. The overall percentage loss of selected phenolic acids was 8.4&ndash;49.4% in the intestinal phase. For the overall in vitro digestion system, significant correlations between phenolic acids, total phenolic content (TPC) and antioxidant activity (DPPH) were obtained in all digestion phases with the exception of the gastric phase. &nbsp;

scholarly journals Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 847
Author(s):  
Elena Diez-Sánchez ◽  
Amparo Quiles ◽  
Isabel Hernando
Keyword(s):  
Phenolic Content ◽  
In Vitro Digestion ◽  
Wheat Starch ◽  
Model Systems ◽  
Added Value ◽  
Total Phenolic ◽  
Systems Model ◽  
Model Combining ◽  
Before And After

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins.

scholarly journals Epigenomic Insight of Lingonberry: Health Promoting Trait Under Micropropagation

2021 ◽  
Author(s):  
Arindam Sikdar ◽  
Umanath Sharma ◽  
Rajesh Barua ◽  
Abir U. Igamberdiev ◽  
Samir C. Debnath
Keyword(s):  
Tissue Culture ◽  
Secondary Metabolites ◽  
Cytosine Methylation ◽  
Phenolic Content ◽  
Secondary Compounds ◽  
Total Phenolic ◽  
Health Promoting ◽  
Micropropagated Plants

Abstract Epigenetic variation plays a role in developmental gene regulation and responses to the environment. An efficient interaction of zeatin induced cytosine methylation and secondary compounds has been displayed for the first time in tissue-culture shoots of lingonberry (Vaccinium vitis-idaea) in vitro, in vivo and its cutting-cultivar Erntedank. Through MSAP assay, we observed highest methylated sites in leaf regenerants (LC1) from all primer combinations (108 bands), with their highest variation in secondary metabolites. We measured that four tissue-culture plants showed higher methylation bands than cutting propagated donor plants (ED) which exhibited 79 bands of methylation, which is comparatively low. On the other hand, we observed the highest total phenolic content in node culture-derived greenhouse grown plants, NC3 but leaf culture-derived greenhouse grown plants, LC1 represented low phenolic content. Our study showed more methylation in micropropagated plants (NC1, NC2, NC3, LC1) than those derived from cutting propagated ED plants, where methylation was not present. On the contrary, we observed higher secondary metabolites in ED plants but comparatively less in micropropagated shoots (NC1, NC2) and plants (NC3, LC1). Our study displayed that higher methylation sites observed in micropropagated plants possessed less amount of secondary metabolites.

scholarly journals Adaptation of an in Vitro Digestion Model for High Throughput Phenolic Bioaccessibility Phenotyping Within Cultivated (highbush) Blueberry Varieties (P06-004-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Haley Burtch ◽  
Mario Ferruzzi ◽  
Colin Kay ◽  
Mary Lila ◽  
Massimo Iorrizo ◽  
...  
Keyword(s):  
High Throughput ◽  
Phenolic Content ◽  
In Vitro Digestion ◽  
Funding Sources ◽  
Germplasm Collections ◽  
Food And Agriculture ◽  
Fluid Handling ◽  
Factors Influencing ◽  
Modern Breeding

Abstract Objectives Modern breeding strategies have advanced our knowledge of factors influencing phenolic content in plant foods such as highbush (HB) blueberries. However, potential traits related to phenolic bioavailability remain unknown due to limitations in phenotyping methods. In vitro digestion models have proven useful for estimation of phytochemical bioavailability, however, these models remain inefficient for screening large germplasm collections. High throughput (HT) models suitable for screening of larger HB blueberry populations are needed to advance our knowledge of genotypes and genetic factors influencing phenolic density and bioavailability. Methods An established low throughput (LT) three stage in vitro digestion model previously used for fruit phenolics was adapted to reduce tissue amounts, digestion volume and modified enzyme concentrations allowing for compatibility with a robotic fluid handling system (TECAN EVO) for HT. Bioaccessibility of phenolics from commercial HB blueberries was optimized for HT and validated against the LT method. The HT model was then used to screen phenolic bioaccessibility in a subset of 33 individual blueberry genotypes derived from a mapping population of Draper x Jewel (DxJ) genotypes. Results Bioaccessibility of anthocyanins (ANC), flavonols (FLAV), flavan-3-ols (F3L) and phenolic acids (PA) were well correlated (R = 0.92) between HT and LT methods. Calculated CV ranged from 2–14% for HT and for LT 2–20% respectively suggesting good reproducibility. Phenolic content within the DxJ subset ranged from 31.7–81.1 mg/100 g fw. Approximately, 60% of the phenolics were ANC with chlorogenic acid (28%), FLAV (< 1%) and F3L (12%) accounting for the rest. Variation in bioaccessibility was observed within all phenolic classes with ANC (0.3–11.7; P < 0.001), Acylated ANC (7.9–31.8; P < 0.001), FLAV (14.4–52.7; P = 0.001), FL3(1.5–72.9; P = 0.002) and PA (0.2–7.9; P = < 0.001). Conclusions A HT in vitro digestion model provides a novel tool for phenotyping phenolic bioaccessibility in blueberry fruit. Application to a subset of DxJ genotypes further suggest that variation in phenolic bioaccessibility exist and highlights the need for investigation of diversity panels and mapping populations. Funding Sources Foundation for Food and Agriculture Research.

scholarly journals The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1849
Author(s):  
Mansor Hamed ◽  
David G. Holm ◽  
Michael Bartolo ◽  
Pinky Raigond ◽  
Vidyasagar Sathuvalli ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Content ◽  
Rio Grande ◽  
In Vitro Digestion ◽  
Potato Cultivars ◽  
Total Phenolic ◽  
In Vitro Method ◽  
Before And After ◽  
Yellow Flesh

An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (Capsicum annuum), Joe Parker (JP, hot), and Sweet Delilah (SD, sweet). The present study identified differences in the bioaccessibility of bioactive compounds among the potato cultivars (Solanum tuberosum) Purple Majesty (PM; purple flesh), Yukon Gold (YG; yellow flesh), Rio Grande Russet (RG; white flesh) and a numbered selection (CO 97226-2R/R (R/R; red flesh)). The bioactive compounds and capsaicinoid compounds in potatoes and peppers were estimated before and after in vitro digestion. Before digestion, the total phenolic content of potato cultivars mixed with JP was in the following order: R/R > PM > YG > RG. The highest levels of carotenoids were 194.34 µg/g in YG and 42.92 µg/g in the RG cultivar when mixed with roasted JP. The results indicate that the amount of bioaccessible phenolics ranged from 485 to 252 µg/g in potato cultivars mixed with roasted JP. The bioaccessibility of flavonoids ranged from 185.1 to 59.25 µg/g. The results indicate that the YG cultivar mixed with JP and SD showed the highest phenolic and carotenoid bioaccessibility. In contrast, the PM mixed with JP and SD contained the lowest phenolic and carotenoid bioaccessibility. Our results indicate that the highest flavonoid bioaccessibility occurred in R/R mixed with roasted JP and SD. The lowest flavonoids bioaccessibility occurred in PM and the RG. The maximum bioaccessible amount of capsaicin was observed in YG mixed with JP, while the minimum bioaccessibility was observed with PM.

Red Grape Juice Inhibits Iron Availability:  Application of an in Vitro Digestion/Caco-2 Cell Model

2002 ◽  
Vol 50 (23) ◽  
pp. 6935-6938 ◽  
Author(s):  
Francesca Boato ◽  
Gary M. Wortley ◽  
Rui Hai Liu ◽  
Raymond P. Glahn
Keyword(s):  
Cell Model ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Iron Availability ◽  
Red Grape Juice ◽  
Red Grape

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

2012 ◽  
Vol 554-556 ◽  
pp. 1357-1360
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Control Samples

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

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