Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity
Total phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect ant...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015-12-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615004326 |
| _version_ | 1818958658334097408 |
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| author | Raquel Pinacho Rita Yolanda Cavero Icíar Astiasarán Diana Ansorena María Isabel Calvo |
| author_facet | Raquel Pinacho Rita Yolanda Cavero Icíar Astiasarán Diana Ansorena María Isabel Calvo |
| author_sort | Raquel Pinacho |
| collection | DOAJ |
| description | Total phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect antioxidant activity, a method based on the reduction of DPPH was carried out. Activity of ethanol, ethyl acetate and aqueous extracts of branches demonstrated a higher scavenging capacity compared to other analysed extracts. Phytochemical analysis allowed detecting flavonoids, coumarins, phenolic acids and flavan-3-ols. Ethanolic extract of branches was subjected to an in vitro digestion. Buccal and gastric digestion had no substantial effect on any of the phenolic compounds. However, these compounds were significantly altered during intestinal digestion. The results showed that a significant proportion of these compounds would be transformed into other unknown and/or undetected structural forms. Furthermore, three phenolic acids, two coumarins, fourteen flavan-3-ols, and six flavonols were identified using HPLC-DAD-ESI-MS. |
| first_indexed | 2024-12-20T11:29:15Z |
| format | Article |
| id | doaj.art-0f5008ec7c4749dd8b4d3e3c9ed316ee |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-20T11:29:15Z |
| publishDate | 2015-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-0f5008ec7c4749dd8b4d3e3c9ed316ee2022-12-21T19:42:17ZengElsevierJournal of Functional Foods1756-46462015-12-01194962Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacityRaquel Pinacho0Rita Yolanda Cavero1Icíar Astiasarán2Diana Ansorena3María Isabel Calvo4Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, SpainDepartment of Environmental Biology, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008 Pamplona, SpainDepartment of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, SpainDepartment of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, SpainDepartment of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain; Corresponding author. Department of Pharmacy and Pharmaceutical Technology, School of Pharmacy, University of Navarra, C/Irunlarrea s/n, 31080 Pamplona, Spain. Tel.: 003448425600-806239; fax: 003448425619Total phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect antioxidant activity, a method based on the reduction of DPPH was carried out. Activity of ethanol, ethyl acetate and aqueous extracts of branches demonstrated a higher scavenging capacity compared to other analysed extracts. Phytochemical analysis allowed detecting flavonoids, coumarins, phenolic acids and flavan-3-ols. Ethanolic extract of branches was subjected to an in vitro digestion. Buccal and gastric digestion had no substantial effect on any of the phenolic compounds. However, these compounds were significantly altered during intestinal digestion. The results showed that a significant proportion of these compounds would be transformed into other unknown and/or undetected structural forms. Furthermore, three phenolic acids, two coumarins, fourteen flavan-3-ols, and six flavonols were identified using HPLC-DAD-ESI-MS.http://www.sciencedirect.com/science/article/pii/S1756464615004326Phenolic acidsFlavonolsFlavan-3-olsA-type proanthocyanidinsBioavailabilityDPPH |
| spellingShingle | Raquel Pinacho Rita Yolanda Cavero Icíar Astiasarán Diana Ansorena María Isabel Calvo Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity Journal of Functional Foods Phenolic acids Flavonols Flavan-3-ols A-type proanthocyanidins Bioavailability DPPH |
| title | Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity |
| title_full | Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity |
| title_fullStr | Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity |
| title_full_unstemmed | Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity |
| title_short | Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity |
| title_sort | phenolic compounds of blackthorn prunus spinosa l and influence of in vitro digestion on their antioxidant capacity |
| topic | Phenolic acids Flavonols Flavan-3-ols A-type proanthocyanidins Bioavailability DPPH |
| url | http://www.sciencedirect.com/science/article/pii/S1756464615004326 |
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