Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin-Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.

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Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

Molecules ◽

10.3390/molecules26185523 ◽

2021 ◽

Vol 26 (18) ◽

pp. 5523

Author(s):

Szymon Poliński ◽

Sylwia Kowalska ◽

Patrycja Topka ◽

Aleksandra Szydłowska-Czerniak

Keyword(s):

Antioxidant Capacity ◽

Plant Extracts ◽

Antioxidant Properties ◽

In Vitro Digestion ◽

Total Phenolic ◽

Antioxidant Power ◽

Simulated Digestion ◽

Before And After ◽

Ferric Reducing Antioxidant Power

In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties. Both dried plant extracts and chocolates were analyzed for antioxidant capacity (AC) using four different analytical methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP), while total phenolic content (TPC) was determined by Folin–Ciocalteu (F–C) assay. An increase in antioxidant properties of fortified chocolates was found, and the bioaccessibility of their antioxidants was evaluated. The highest AC and TPC were found in ChFrE and chocolate with chokeberries (DCh + ChFrE) before and after simulated in vitro digestion. Bioaccessibility studies indicated that during the simulated digestion the AC of all chocolates reduced significantly, whereas insignificant differences in TPC results were observed between chemical and physiological extracts. Moreover, the influence of plant extracts on physicochemical parameters such as moisture content (MC), fat content (FC), and viscosity of chocolates was estimated. Furthermore, scanning electron microscopy with dispersive energy spectroscopy (SEM-EDS) was used to analyze surface properties and differences in the chemical composition of chocolates without and with additives.

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

Foods ◽

10.3390/foods10081812 ◽

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.

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A unique phenolic extraction method from olive oil macerate of Hypericum perforatum using DMSO: Assessment of in vitro anticancer activity, LC-MS/MS profile, total phenolic content and antioxidant capacity

South African Journal of Botany ◽

10.1016/j.sajb.2021.01.015 ◽

2021 ◽

Vol 139 ◽

pp. 6-11

Author(s):

Erdal Eroglu ◽

Seyda Nur Girgin

Keyword(s):

Antioxidant Capacity ◽

Olive Oil ◽

Anticancer Activity ◽

Total Phenolic Content ◽

Extraction Method ◽

Hypericum Perforatum ◽

Phenolic Content ◽

Total Phenolic ◽

Phenolic Extraction

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Stability of the total antioxidant capacity of fresh fruit juices subjected to an in vitro digestion procedure

Proceedings of The Nutrition Society ◽

10.1017/s0029665110003757 ◽

2010 ◽

Vol 69 (OCE6) ◽

Author(s):

L. Ryan ◽

S. Prescott

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

In Vitro Digestion ◽

Fruit Juices ◽

Fresh Fruit ◽

Digestion Procedure ◽

Total Antioxidant

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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽

10.3390/foods10051023 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1023

Author(s):

Alice Cattivelli ◽

Angela Conte ◽

Serena Martini ◽

Davide Tagliazucchi

Keyword(s):

Phenolic Compounds ◽

In Vitro Digestion ◽

Total Phenolic ◽

Cooking Methods ◽

Total Phenolic Compounds ◽

Main Compound ◽

Quercetin Derivatives ◽

Mass Spectrometry Identification ◽

The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

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Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Molecules ◽

10.3390/molecules26154399 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4399

Author(s):

Norhasnida Zawawi ◽

Pei Juin Chong ◽

Nurul Nadhirah Mohd Tom ◽

Nurkhairina Solehah Saiful Anuar ◽

Salma Malihah Mohammad ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

Total Phenolic ◽

Flavonoid Content ◽

Extrinsic Factors ◽

Biochemical Compounds ◽

Phenolic And Flavonoid

Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity.

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