Changes in Antioxidant Properties and Amounts of Bioactive Compounds During Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts

Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied.

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Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Foods ◽

10.3390/foods8100429 ◽

2019 ◽

Vol 8 (10) ◽

pp. 429 ◽

Cited By ~ 2

Author(s):

Antonio de Jesús Cenobio-Galindo ◽

Gilberto Díaz-Monroy ◽

Gabriela Medina-Pérez ◽

M. Jesús Franco-Fernández ◽

Fanny Emma Ludeña-Urquizo ◽

...

Keyword(s):

Antioxidant Activity ◽

Shelf Life ◽

Bioactive Compounds ◽

Gum Arabic ◽

In Vitro Digestion ◽

Antioxidant Compounds ◽

Multiple Emulsion ◽

Cactus Pear ◽

Simulated Digestion

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.

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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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Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Food Chemistry ◽

10.1016/j.foodchem.2021.129724 ◽

2021 ◽

Vol 357 ◽

pp. 129724

Author(s):

Marilú A. Silva-Espinoza ◽

Eva García-Martínez ◽

Nuria Martínez-Navarrete

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Citrus Sinensis ◽

Freeze Drying ◽

Gum Arabic ◽

In Vitro Digestion ◽

Protective Capacity

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The influence of the fortification of red pitaya ( Hylocereus polyrhizus ) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols, and antioxidant activity in the oat‐wheat bread

International Journal of Food Science & Technology ◽

10.1111/ijfs.15530 ◽

2021 ◽

Author(s):

Yanyi Huang ◽

Mengya He ◽

Stefan Kasapis ◽

Margaret Brennan ◽

Charles Brennan

Keyword(s):

Antioxidant Activity ◽

In Vitro Digestion ◽

Wheat Bread ◽

Physical Parameters ◽

Nutritional Profile ◽

Hylocereus Polyrhizus

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G-CSF and Erythropoietin Stability in Amniotic Fluid during Simulated in vitro Digestion Conditions

Journal of Pharmacy Technology ◽

10.1177/875512250201800603 ◽

2002 ◽

Vol 18 (6) ◽

pp. 310-315 ◽

Cited By ~ 11

Author(s):

Darlene A Calhoun ◽

Brooke E Richards ◽

Jason A Gersting ◽

Sandra E Sullivan ◽

Robert D Christensen

Keyword(s):

Amniotic Fluid ◽

Preterm Neonate ◽

In Vitro Digestion ◽

Human Amniotic Fluid ◽

Time Zero ◽

Simulated Digestion ◽

The Stability ◽

Stimulating Factor ◽

Degree Of Degradation

Objective: To determine the stability of granulocyte colony-stimulating factor (G-CSF) and erythropoietin (Epo) in human amniotic fluid and recombinant G-CSF (Neupogen) and Epo (Epogen) in simulated amniotic fluid to digestions at pH concentrations of 3.2, 4.5, and 5.8 to assess their bioavailability to the neonate. Design: A simulated amniotic fluid containing Neupogen and Epogen was subjected to in vitro conditions that mimicked preprandial and postprandial neonatal intestinal digestion. Human amniotic fluid was tested using identical digestion conditions as well as human amniotic fluid to which Epogen and Neupogen had been added. Main Outcome Measures: The percentages of G-CSF/Epo and Neupogen/Epogen remaining after 1 and 2 hours of simulated digestions were compared with those at time zero, and concentrations at 2 hours were compared with those at 1 hour and time zero. Results: In simulated amniotic fluid at pH 3.2, significant degradation of G-CSF was observed at 1 hour (p = 0.03). No differences were observed at 1 or 2 hours for either pH 4.5 (p = 0.30 and 0.11, respectively) or pH 5.8 (p = 0.20 and 0.49, respectively). Human amniotic fluid exhibited significant degradation pH 3.2 (p = 0.04) and pH 4.5 (p < 0.05) at 1 hour; no difference was noted at pH 5.8 at 1 hour (p = 0.34). When additional Neupogen was added to human amniotic fluid, significant degradation was observed at pH 3.2 (p < 0.05) and pH 4.5 (p = 0.03) at 1 hour; no difference was noted at 1 hour at pH 5.8 (p = 0.11). In simulated amniotic fluid at pH 3.2, significant degradation of Epo occurred at 1 hour (p < 0.05). There were no differences at 1 hour for pH 4.5 (p = 0.50) or pH 5.8 (p = 0.17). Human amniotic fluid exhibited significant degradation at pH 3.2 (p < 0.05) and pH 4.5 (p < 0.05) at 1 hour; no difference was noted at 1 hour at pH 5.8 (p = 0.34). When additional Epogen was added to human amniotic fluid, significant degradation was observed at pH 3.2 (p = 0.001) and pH 4.5 (p = 0.003); no difference was noted at 1 hour at pH 5.8 (p = 0.31). Conclusions: G-CSF/Epo in human amniotic fluid and Neupogen/Epogen in simulated amniotic fluid are preserved to varying degrees during simulated digestion conditions. The degree of degradation of both cytokines was time- and pH-dependent. Measurable quantities of G-CSF and Epo are biologically available when swallowed by the fetus or a preterm neonate.

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Antioxidant Activity of Plant Extracts from Colombian Coffee-Growing Eco-Region

Revista Facultad de Ciencias Básicas ◽

10.18359/rfcb.2755 ◽

2017 ◽

Vol 13 (1) ◽

pp. 56-59

Author(s):

Aura M. Blandón ◽

Oscar M. Mosquera ◽

Antônio E. G. Sant’ana ◽

Aldenir F. Dos Santos ◽

Luana L. S. Pires

Keyword(s):

Antioxidant Activity ◽

Plant Species ◽

Plant Extracts ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Antioxidant Potential ◽

Dpph Assay ◽

Methanolic Extracts ◽

In Vitro Antioxidant Activity

The present study describes the in vitro antioxidant activity of methanol extracts of 34 plant species collected in the Colombian coffee-growing eco-region belonging to Euphorbiaceae, Piperaceae and Solanaceae families. The antioxidant properties of extracts were evaluated by determining radical scavenging power measured with a DPPH assay. The methanolic extracts of Hyeronimia antioquiensis, Mabea montana, and Alchornea grandis species (Euphorbiaceae), presents EC50 values equal to 0.686, 12.35, and 13.01 µg/mL, respectively, showing high antioxidant potential.

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Stability of phenolic content of some herbal infusions and their antioxidant activity following in vitro digestion

Turkish Journal of Biochemistry ◽

10.1515/tjb-2017-0178 ◽

2017 ◽

Vol 42 (4) ◽

Cited By ~ 2

Author(s):

Engin Celep ◽

Selin Akyuz ◽

Yigit İnan ◽

Erdem Yesilada

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Antioxidant Activities ◽

In Vitro Digestion ◽

In Vitro Studies ◽

Vast Number ◽

The World ◽

The Stability ◽

Herbal Infusions

Abstract:Herbal infusions are among the most widely consumed beverages throughout the world. Their popularity arises due to not only their pleasant aroma and taste, but also their high phenolic content and antioxidant activity. A vast number of in vitro studies revealed their high phenolic content, together with strong antioxidant activity. However, the majority of them seem to ignore some important physiological parameters, such as bioavailability or bioaccessibility. The present study was planned to evaluate the stability of phenolic content and antioxidant activities of seven most widely preferred herbal infusions. A stimulated version of gastrointestinal infusion was added to the study for comparative purposes. The results indicated the loss of both phenolic content and antioxidant activity of herbal infusions after being submitted to digestion.

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Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Foods ◽

10.3390/foods10040791 ◽

2021 ◽

Vol 10 (4) ◽

pp. 791

Author(s):

Urszula Szymanowska ◽

Monika Karaś ◽

Urszula Złotek ◽

Anna Jakubczyk

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

In Vitro Digestion ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Simulated Digestion ◽

Cyclooxygenase 1 ◽

Consumer Assessment ◽

Positive Effect

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

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Inhibition of Fe2+ Induced Lipid Peroxidation in Rats Brain by Extract of Euphorbia heterophylla in vitro

European Journal of Medicinal Plants ◽

10.9734/ejmp/2019/v27i130103 ◽

2019 ◽

pp. 1-8

Author(s):

Leye Jonathan Babatola ◽

Oluwakemisola B. Oshanimi ◽

Olanrewaju M. Oluba ◽

Lawrence Okoror ◽

Adewale Agboola Odutuga

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Methanol Extract ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Reducing Power ◽

Total Phenol ◽

Dependent Manner ◽

Significant Difference

This study is sought to determine the antioxidant activity and protective ability of aqueous and methanol extractible phytochemicals from Euphorbia heterophylla leaves on lipid peroxidation induced in rat brain by pro-oxidant, in vitro. The extracts of the leaves were prepared, and the ability of the extracts is to inhibit 25 µM FeSO4 induced lipid peroxidation in isolated rats’ brain, were determined. Thereafter, total phenol content, reducing power (FRAP), Fe (II) chelating, and DPPH* free radical scavenging ability of the extracts was determined and considered as an index of antioxidant activity. The results revealed that the extracts inhibit malondialdehyde (MDA) production in the basal and pro-oxidant induced lipid peroxidised rats in a dose-dependent manner, [methanol 80.11%, aqueous 70.3%] with the methanol extract (MEE) significantly (P< 0.05) than that of aqueous extract (AEE). The methanol extract (0.74 ± 0.6 mg/g) had higher total phenol contents than the aqueous (0.57 ± 1.2 mg/g); likewise the methanol extract had higher reducing power (0.08 ± 0.2, 0.03 ± 0.1 mg/g), but had no significant difference in Fe (II) chelating ability (EC50= 0.34, 0.36) with DPPH* scavenging ability (EC50=0.075, 0.075). This antioxidant properties and the protective effect of this leaf could be harnessed in the management and prevention of degenerative diseases in association with oxidative stress.

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