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.

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 Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 755-755
Author(s):  
Micaela Hayes ◽  
Marti Pottorff ◽  
Colin Kay ◽  
Mary Ann Lila ◽  
Massimo Iorizzo ◽  
...  
Keyword(s):  
Critical Factor ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Three Phase ◽  
In Vitro Bioaccessibility ◽  
Bioactive Content ◽  
Oral Processing

Abstract Objectives Spinach is a rich source of bioactives including carotenoids and chlorophylls. Ultimate delivery, or bioavailability, of these bioactives to consumers varies depending on pre-/post-harvest factors that impact the food matrix. The interaction between food processing, oral processing (mastication), and spinach genotype have not been explored. Insights into these factors hold the potential to identify interaction effects between genotype and processing (GxP). Methods Six genotypes of spinach selected based on previous bioaccessibility screening were greenhouse grown in Salisbury, NC (Fall 2019), harvested, and stored fresh at 4C (24 hr) or at −80C after processing by blanching (2 min, 100C), thermal sterilization (121C for 15 min), or juicing. All genotypes were subjected to all processing methods, and a portion of each sample was subjected to simulated mastication while another was homogenized (30 sec) into a puree. All samples were subjected to a three-phase in vitro digestion to assess the transfer of carotenoids and chlorophyll derivatives from the food matrix to the aqueous micellar fraction (bioaccessibility). Results Processing method, genotype, and GxP had a significant influence on total bioactive content (P < 0.01), relative bioaccessibility (P < 0.01), and bioaccessible content (P < 0.01). Average bioactive content decreased in the order of juiced (26.2–36.9 μmol/g), blanched (23.3–30.0 μmol/g), thermally sterilized (22.5–27.3 μmol/g), and fresh spinach (18.6–25.0 μmol/g). Bioaccessible content decreased from juiced (6.8–9.8 μmol/g), to fresh (4.0–6.9 μmol/g) and blanched (4.6–5.6 μmol/g), and then thermally sterilized (2.4–3.3 μmol/g). Bioaccessible content from masticated samples was similar for thermally sterilized (0.9–1.5 μmol/g) and fresh samples (0.7–1.3 μmol/g). Conclusions Results indicate that heat treatment preserves bioactives in these six spinach genotypes and may modestly decrease their bioaccessibility. Influence of mastication on bioaccessible content of bioactives supports the notion that oral processing is a critical factor impacting ultimate bioaccessibility from vegetables. Together, these results provide valuable information for optimization of bioactive delivery. Funding Sources Foundation for Food and Agriculture Research.

Evaluation of the impact of food matrix change on the in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes

2017 ◽  
Vol 8 (12) ◽  
pp. 4693-4702 ◽  
Author(s):  
Zhongyuan Zhang ◽  
Xiaoyan Wang ◽  
Yixiang Li ◽  
Qiuyu Wei ◽  
Chunju Liu ◽  
...  
Keyword(s):  
Cucurbita Moschata ◽  
Food Matrix ◽  
In Vitro Bioaccessibility ◽  
The Impact

The variable bioaccessibility of carotenoids depended on changes of matrix driven by drying.

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

2014 ◽  
Vol 7 ◽  
pp. 161-169 ◽  
Author(s):  
María Janeth Rodríguez-Roque ◽  
María Alejandra Rojas-Graü ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Fruit Juice ◽  
Food Matrix ◽  
Health Related ◽  
In Vitro Bioaccessibility ◽  
Related Compounds

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

2012 ◽  
Vol 135 (3) ◽  
pp. 1290-1297 ◽  
Author(s):  
Griet Knockaert ◽  
Sudheer K. Pulissery ◽  
Ines Colle ◽  
Sandy Van Buggenhout ◽  
Marc Hendrickx ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Tomato Puree ◽  
In Vitro Bioaccessibility

scholarly journals Phytochemicals, In vitro Bioavailability of Beta Carotene and Anti-nutrient Composition of Some Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-political Zone of Nigeria

2019 ◽  
pp. 1-12
Author(s):  
N. N. Umerah ◽  
N. M. Nnam
Keyword(s):  
Fruits And Vegetables ◽  
Health Benefit ◽  
Beta Carotene ◽  
Good Health ◽  
Nutrient Composition ◽  
Leafy Vegetables ◽  
Plant Science ◽  
Green Leafy Vegetables ◽  
Vegetables And Fruits

Background/Objective: Vegetables and fruits are important sources of protective substances, which are highly beneficial for the maintenance of good health and prevention of diseases. Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive properties. The study was designed to determine the phytochemicals, In-vitro-bioavailability of beta carotene and anti-nutrient composition of some neglected underutilized fruits and vegetables in Southeast geopolitical zone of Nigeria. Methodology: The frequently occurred underutilized fruits and vegetables were selected for the study. The food crops were harvested and identified at the Herbarium in the Department of Plant Science and Biotechnology, University of Nigeria Nsukka. Twenty underutilized fruits and vegetables each were cleaned and analysed for phytochemicals, In vitro bioavailability of beta carotene and anti-nutrients composition using standard methods. Data were presented using descriptive statistics, percentage, mean, standard deviation and frequency. Results: The result showed that 0 - 40% of beta carotene were bioavailable in the fruits studied.  The antinutrient levels in fruits were cyanide (0.02-3.47 mg), oxalate 1.22-12.38 mg and phytate traces- 12.60 mg. The range of phytochemicals in the fruits were tannins trace-10.40 mg, flavonoids 0-0.10%, saponins trace-0.051 mg, lycopene trace-94.20 mg, and phenol 0-4.01mg. The antinutrient levels in vegetables were cyanide 0.35-13.20 mg, oxalate 2.27-24.69 mg and phytate traces- 2.57 mg.  The result showed that 22- 68.80% of beta carotene were bio available in the vegetables studied. The phytochemicals in the vegetables were tannins 0.10-10.30 mg, flavonoids trace-0.20%, saponins trace-0.10 mg, lycopene trace-31.20 mg and phenol 0.01-3.31 mg. Conclusion: The use of these neglected fruits and vegetables is imperative because of their nutritional and health benefit.

scholarly journals Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1164
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
Charaf El Khattabi ◽  
Estelle N.H. Youl ◽  
Marta Bertolino ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Intestinal Permeability ◽  
In Vitro Digestion ◽  
Cocoa Bean ◽  
Food Matrix ◽  
High Fiber ◽  
Permeability Study ◽  
In Vitro Bioaccessibility ◽  
The Stability

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits.

Sign in / Sign up

Export Citation Format

Share Document