scholarly journals Effect of In-vitro Gastrointestinal Digestion and Dialysis Process on Phenolic Compounds and Antioxidant Capacity of Selected Underutilized Fruits in Sri Lanka

2021 ◽  
Vol 32 (2) ◽  
pp. 212
Author(s):  
H. A. C. O. Hettiarachchi ◽  
K. D. P. P. Gunathilake ◽  
S. Jayatilake
Keyword(s):  
Phenolic Compounds ◽  
Sri Lanka ◽  
Antioxidant Capacity ◽  
Gastrointestinal Digestion

scholarly journals Effect of in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds, minerals, and antioxidant capacity of Mimosa scabrella Bentham honeydew honeys

2017 ◽  
Vol 99 ◽  
pp. 670-678 ◽  
Author(s):  
Siluana Katia Tischer Seraglio ◽  
Andressa Camargo Valese ◽  
Heitor Daguer ◽  
Greici Bergamo ◽  
Mônia Stremel Azevedo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Effect of in vitro gastrointestinal digestion on the mineral content, phenolic compounds, and antioxidant capacity of commercial pulps of purple and white açaí (Euterpe oleracea Mart.)

2019 ◽  
Vol 57 (5) ◽  
pp. 1740-1752
Author(s):  
Elaine Carvalho Minighin ◽  
Karine Freire de Souza ◽  
Virginia del Carmen Troncoso Valenzuela ◽  
Nilton de Oliveira Couto e Silva ◽  
Luicilene Rezende Anastácio ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Mineral Content ◽  
Euterpe Oleracea ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Euterpe Oleracea Mart

Effect of in vitro gastrointestinal digestion on bioaccessibility of phenolic compounds and antioxidant capacity of crustaceans residues with potential antidiabetic impact

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110004
Author(s):  
Ubatã Corrêa Pereira ◽  
Romy Gleyse Chagas Barros ◽  
Julianna Karla Santana Andrade ◽  
Christean Santos de Oliveira ◽  
Nayjara Carvalho Gualberto ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 388
Author(s):  
Xiao Dan Hui ◽  
Gang Wu ◽  
Duo Han ◽  
Xi Gong ◽  
Xi Yang Wu ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Raw264.7 Macrophages ◽  
Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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