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.

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 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.

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

2014 ◽  
Vol 57 ◽  
pp. 150-157 ◽  
Author(s):  
Guan-Lin Chen ◽  
Song-Gen Chen ◽  
Ying-Ying Zhao ◽  
Chun-Xia Luo ◽  
Juan Li ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities ◽  
Before And After

scholarly journals Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 621
Author(s):  
Luisa Angiolillo ◽  
Sara Spinelli ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Control Sample ◽  
In Vitro Digestion ◽  
Nutritional Content ◽  
Life Test ◽  
Natural Extract ◽  
Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

scholarly journals Bioactive compounds content and total antioxidant activity of two savoy cabbages

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 549-554 ◽  
Author(s):  
M.A. Fernández-León ◽  
M. Lozano ◽  
D. González ◽  
M.C. Ayuso ◽  
M.F. Fernández-León
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
In Vitro Antioxidant Activity

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 &micro;mol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity. &nbsp;

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 ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 847 ◽  
Author(s):  
Henryk Zieliński ◽  
Joanna Honke ◽  
Joanna Topolska ◽  
Natalia Bączek ◽  
Mariusz Konrad Piskuła ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Inhibitory Activity ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ace Inhibitory Activity ◽  
Baking Process ◽  
Before And After ◽  
Ace Inhibitory

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non-fermented flour. The baking process significantly reduced the ACE inhibitory activity of biscuits obtained from fermented flours, whereas digestion significantly increased these properties. In non-fermented and fermented flours and buckwheat biscuits before and after in vitro digestion samples, ten phenolic acids and eight flavonoids were found. Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC50) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity. In the digested biscuits, the input to ACE inhibitory activity was provided by p-coumaric, sinapic, syringic, vanillic, and protocatechuic acids as well as by kaempherol, quercetin, apigenin, and orientin. Therefore, it can be concluded that cumulative action of those phenolic acids and flavonoids released after digestion is responsible, in part, for the bioaccessible ACE inhibitory activity of buckwheat biscuits.

scholarly journals Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables during In Vitro Digestion

2017 ◽  
Vol 5 (2) ◽  
pp. 100-108 ◽  
Author(s):  
Kunyarut Puangkam ◽  
Wipawan Muanghorm ◽  
Nattaya Konsue
Keyword(s):  
Antioxidant Activity ◽  
Brassica Juncea ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Cruciferous Vegetables ◽  
Antioxidant Power ◽  
Cruciferous Vegetable ◽  
Mustard Green

Raphanus sativus (L.) var. caudatus Alef (Thai rat-tailed radish), Brassica juncea (L.) Czern. (leaf mustard) and Brassica juncea (L.) Coss. var. sareptana Sinskaja (mustard green) are cruciferous vegetable commonly consumed in Thailand and Asian countries. The vegetables were extracted with different solvents namely methanol, hexane and water prior to total phenolic content (TPC), phenethyl isothiocyanate (PEITC) content and antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were determined. Effects of gastrointestinal digestion on stability of these characteristics were investigated. It was found that the order of extraction efficiency for high bioactive compounds and antioxidant activity was water> methanol> hexane. Among vegetables, mustard green showed the highest TPC, PEITC, FRAP and DPPH values being 19.78±0.01 g GAE, 9.65 ± 1.08 µmol, 8.18±0.01 µM FeSO4 and 7.75±0.31 µM TE per 100g, respectively. Decreases in DPPH (30.6-53.5%), FRAP (49.0-88.0%) and PEITC (27.2-56.7%) values were slightly higher than TPC (27.9-41.6%) after in vitro digestion. It can be said that Thai cruciferous vegetables contain substantial chemical property and this may promote their health protection but the stability through digestive system should be warranted.

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 &lt; 0.01), relative bioaccessibility, and absolute bioaccessibility (P &lt; 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 Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

Molecules ◽  
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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