In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

El frijol tiene alto contenido fenólico y actividad antioxidante, por ello es importante conocer cuánto se libera de estos compuestos de la matriz alimentaria y es aprovechado en el organismo. Por lo tanto, el objetivo de este trabajo fue determinar la bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) mediante un sistema gastrointestinal in vitro. Se realizó la cuantificación de compuestos fenólicos, flavonoides y capacidad antioxidante (DPPH, ABTS y FRAP) de 6 cultivares: Negro, Flor de Mayo, Patol, Pinto Saltillo, Teapa y Peruano, antes y después del cocimiento. Adicionalmente, se evaluó la digestión gastrointetinal in vitro en frijol cocido. Los resultados obtenidos de las variedades de frijol Teapa y Peruano, presentaron mayor rendimiento de extracto crudo, y un incremento del contenido fenólico. El frijol cocido, mostró un incremento en el contenido de flavonoides en las variedades Teapa, Peruano y Pinto Saltillo, así como mayor capacidad antioxidante, en las variedades Negro, Flor de mayo, Teapa y Peruano. La concentración inhibitoria media (IC50) la alcanzaron Teapa, Pinto Saltillo y Flor de Mayo (106.45, 154.72 y 127.16 μg/mL respectivamente). La digestión gastrointestinal in vitro dio como resultado mayor bioaccesibilidad para compuestos fenólicos, resaltando las variedades Teapa, Pinto Saltillo y Flor de mayo.ABSTRACTBeans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

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Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

Applied Sciences ◽

10.3390/app10144987 ◽

2020 ◽

Vol 10 (14) ◽

pp. 4987

Author(s):

Elizabeth Contreras-López ◽

Araceli Castañeda-Ovando ◽

Judith Jaimez-Ordaz ◽

Nelly del Socorro Cruz-Cansino ◽

Luis Guillermo González-Olivares ◽

...

Keyword(s):

Aqueous Media ◽

Antioxidant Properties ◽

Zingiber Officinale ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

In Vitro Bioaccessibility ◽

Ultrasound Assisted

Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.

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In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion

Food Chemistry ◽

10.1016/j.foodchem.2014.03.123 ◽

2014 ◽

Vol 161 ◽

pp. 142-147 ◽

Cited By ~ 30

Author(s):

Ana Cristina Silva de Lima ◽

Denise Josino Soares ◽

Larissa Morais Ribeiro da Silva ◽

Raimundo Wilane de Figueiredo ◽

Paulo Henrique Machado de Sousa ◽

...

Keyword(s):

Apple Juice ◽

Anacardium Occidentale ◽

Antioxidant Compounds ◽

Cashew Apple Juice ◽

Intestinal Digestion ◽

Cashew Apple ◽

In Vitro Bioaccessibility

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Compuestos antioxidantes y su bioaccesibilidad in vitro de la zanahoria (Daucus carota): cambios por procesos térmicos

Educación y Salud Boletín Científico de Ciencias de la Salud del ICSa ◽

10.29057/icsa.v10i19.7022 ◽

2021 ◽

Vol 10 (19) ◽

pp. 239-248

Author(s):

Nohemí Espinoza-Gayosso ◽

Esther Ramírez-Moreno ◽

Nelly del Socorro Cruz-Cansino ◽

Alicia Cervantes-Elizarrarás ◽

Quinatzin Yadira Zafra-Rojas

Keyword(s):

Ascorbic Acid ◽

Daucus Carota ◽

Dry Weight ◽

Dry Mass ◽

Antioxidant Compounds ◽

Acid Oxidase ◽

Thermal Treatments ◽

Pressure Cooking ◽

In Vitro Bioaccessibility

La zanahoria (Daucus carota) pertenece a la familia de las Umbelíferas, es un vegetal rico en β-carotenos y otros antioxidantes. El objetivo de la revisión fue analizar el efecto del procesamiento térmico de la zanahoria sobre los compuestos antioxidantes y su bioaccesibilidad. Los tratamientos térmicos varían de acuerdo a las condiciones de temperatura y tiempo a los que son sometidos los alimentos. Investigaciones han reportado la aplicación de tratamientos térmicos en zanahoria como hervido, pasteurización, ultrapasteurización, esterilización comercial, escaldado, cocción a presión y freído. Existen cambios significativos en los parámetros de color cuando las zanahorias son escaldadas, los valores de a* y b* disminuyeron respecto a las muestras no tratadas. El contenido de compuestos fenólicos y su bioaccesibilidad se reduce con el escaldado y la pasteurización. La zanahoria Egmont Gold tratada a 80°C incrementó la concentración de ácido ascórbico (318.82±18.40 µg/g ps (peso seco)) en 23.84%, respecto a la muestra a temperatura ambiente (258.12±32.56 µg/g ps), debido a la inactivación de la enzima ácido ascórbico oxidasa. La cocción a presión (5134.5±75.3 µg/100 g pf (peso fresco)), hervido (6740.3±58.6 µg/100 g pf), freído (5926.4±106.6 µg/100 g pf), escaldado (87.70±2.75 µg/g pf) y secado (882-1079 mg/kg masa seca) de la zanahoria, provocó una disminución de carotenoides (2.53-31.58%). Por el contrario, cuando se analizó la bioaccesibilidad in vitro, la cocción a presión, hervido y freído incrementaron la bioaccesibilidad de los carotenoides (29.80%, 25.45% y 38.47%, respectivamente) en comparación con la zanahoria sin tratami The carrot (Daucus carota) belongs to the Umbelliferae family, is vegetable rich in β-carotenes and other antioxidants. The aim of the review was to analyze the effect of thermal processing of carrot on antioxidant compounds and their bioaccessibility. The thermal treatments vary according to the temperature and time conditions to which the food is subjected. Researchers have reported the application of thermal treatments to carrots such as boiling, pasteurization, ultra-pasteurization, commercial sterilization, blanching, pressure cooking and frying. There are significant changes in the colour parameters when the carrots are blanched, the values of a* and b* decreased with respect to the untreated samples. The content of phenolic compounds and their bioaccessibility decreased with the blanching and pasteurization. Egmont Gold carrot treated at 80°C increased the concentration of ascorbic acid (318.82 ± 18.40 µg/g dw (dry weight)) by 23.84%, with respect to the sample at room temperature (258.12 ± 32.56 µg/g dw), due to the inactivation of the enzyme ascorbic acid oxidase. Pressure cooking (5134.5 ± 75.3 µg/100 g fw (fresh weight)), boiled (6740.3 ± 58.6 µg/100 g fw), frying (5926.4 ± 106.6 µg/100 g fw), blanched (87.70 ± 2.75 µg/g fw) and drying (882-1079 mg/kg dry mass) of the carrot, caused a decrease in carotenoids (2.53-31.58%). On the contrary, when was analyzed the in vitro bioaccessibility, pressure cooking, boiling and frying increased the bioaccessibility of carotenoids (29.80%, 25.45% and 38.47%, respectively) compared to carrots without treatment (16.80%), this behaviour also occurs in pasteurized, sterilized, ultra-pasteurized and dehydrated carrot pulp. However, the bioaccessibility of carrot antioxidant compounds depends on the polysaccharides of the cell membrane, proteins and other factors of the food matrix. ento (16.80%), este comportamiento también ocurre en la pulpa de zanahoria pasteurizada, esterilizada, ultrapasteurizada y deshidratada. Sin embargo, la bioaccesibilidad de los compuestos antioxidantes de la zanahoria depende de los polisacáridos de la membrana celular, proteínas y otros factores de la matriz alimentaria.

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In vitro bioaccessibility and identification of antioxidant compounds in clarified cashew apple juice ‘cajuína’

Brazilian Journal of Development ◽

10.34117/bjdv6n1-308 ◽

2020 ◽

Vol 6 (1) ◽

pp. 4321-4335

Author(s):

Rayssa Gabriela Lima Porto-Luz ◽

Ana Karine de Oliveira Soares ◽

Bibiana Silva ◽

Roseane Fett ◽

Marcos Antônio da Mota Araújo ◽

...

Keyword(s):

Apple Juice ◽

Antioxidant Compounds ◽

Cashew Apple Juice ◽

Cashew Apple ◽

In Vitro Bioaccessibility

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1538 Influence of molybdenum concentration, pH, and transit time on the in vitro bioaccessibility of sulfur

Journal of Animal Science ◽

10.2527/jam2016-1538 ◽

2016 ◽

Vol 94 (suppl_5) ◽

pp. 747-747

Author(s):

J. Hawley ◽

E. B. Kegley

Keyword(s):

Transit Time ◽

In Vitro Bioaccessibility ◽

Molybdenum Concentration

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Association between Vitamins and Minerals with Antioxidant Effects and Coronary Artery Calcification in Adults and Older Adults: A Systematic Review

Current Pharmaceutical Design ◽

10.2174/1381612825666190722101954 ◽

2019 ◽

Vol 25 (22) ◽

pp. 2474-2479 ◽

Cited By ~ 1

Author(s):

Alisson Diego Machado ◽

Gustavo Rosa Gentil Andrade ◽

Jéssica Levy ◽

Sara Silva Ferreira ◽

Dirce Maria Marchioni

Keyword(s):

Systematic Review ◽

Older Adults ◽

Coronary Artery ◽

Coronary Artery Calcification ◽

Serum Levels ◽

Antioxidant Compounds ◽

Increased Risk ◽

Coronary Events ◽

Antioxidant Effects

Background: Coronary Artery Calcification (CAC) is considered an important cardiovascular risk factor. There is evidence that CAC is associated with an increased risk of atherosclerosis, coronary events and cardiovascular mortality. Inflammation is one of the factors associated with CAC and despite the interest in antioxidant compounds that can prevent CAC, its association with antioxidants remains unclear. Objective: This study aimed to systematically review the association between vitamins and minerals with antioxidant effects and CAC in adults and older adults. Methods: We conducted a systematic review using PubMed for articles published until October 2018. We included studies conducted in subjects aged 18 years and older with no previous cardiovascular disease. Studies involving animal or in vitro experiments and the ones that did not use reference methods to assess the CAC, dietary intake or serum levels of vitamin or mineral were excluded. Results: The search yielded 390 articles. After removal of duplicates, articles not related to the review, review articles, editorials, hypothesis articles and application of the inclusion and exclusion criteria, 9 articles remained. The results of the studies included in this systematic review suggest that magnesium is inversely associated with CAC and results on the association between CAC and vitamin E have been conflicting. Conclusion: Additional prospective studies are needed to elucidate the role of these micronutrients on CAC.

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Anti-Inflammatory Properties of Injectable Betamethasone-Loaded Tyramine-Modified Gellan Gum/Silk Fibroin Hydrogels

Biomolecules ◽

10.3390/biom10101456 ◽

2020 ◽

Vol 10 (10) ◽

pp. 1456

Author(s):

Isabel Matos Oliveira ◽

Cristiana Gonçalves ◽

Myeong Eun Shin ◽

Sumi Lee ◽

Rui Luis Reis ◽

...

Keyword(s):

Rheumatoid Arthritis ◽

Mechanical Properties ◽

Silk Fibroin ◽

Therapeutic Efficacy ◽

Composite Structures ◽

Gelation Time ◽

Polymeric Materials ◽

Gellan Gum ◽

Traditional Use

Rheumatoid arthritis is a rheumatic disease for which a healing treatment does not presently exist. Silk fibroin has been extensively studied for use in drug delivery systems due to its uniqueness, versatility and strong clinical track record in medicine. However, in general, natural polymeric materials are not mechanically stable enough, and have high rates of biodegradation. Thus, synthetic materials such as gellan gum can be used to produce composite structures with biological signals to promote tissue-specific interactions while providing the desired mechanical properties. In this work, we aimed to produce hydrogels of tyramine-modified gellan gum with silk fibroin (Ty–GG/SF) via horseradish peroxidase (HRP), with encapsulated betamethasone, to improve the biocompatibility and mechanical properties, and further increase therapeutic efficacy to treat rheumatoid arthritis (RA). The Ty–GG/SF hydrogels presented a β-sheet secondary structure, with gelation time around 2–5 min, good resistance to enzymatic degradation, a suitable injectability profile, viscoelastic capacity with a significant solid component and a betamethasone-controlled release profile over time. In vitro studies showed that Ty–GG/SF hydrogels did not produce a deleterious effect on cellular metabolic activity, morphology or proliferation. Furthermore, Ty–GG/SF hydrogels with encapsulated betamethasone revealed greater therapeutic efficacy than the drug applied alone. Therefore, this strategy can provide an improvement in therapeutic efficacy when compared to the traditional use of drugs for the treatment of rheumatoid arthritis.

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In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽

10.3390/molecules26123480 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3480

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

Bioactive Compounds ◽

Total Phenol Content ◽

No Production ◽

Food Ingredient ◽

Potential Health ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

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