Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes
<i>Spondias purpurea</i> L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal di...
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2021-08-01
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| Online Access: | https://www.mdpi.com/2304-8158/10/9/1995 |
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| author | Xochitl Cruz Sollano-Mendieta Ofelia Gabriela Meza-Márquez Guillermo Osorio-Revilla Darío Iker Téllez-Medina |
| author_facet | Xochitl Cruz Sollano-Mendieta Ofelia Gabriela Meza-Márquez Guillermo Osorio-Revilla Darío Iker Téllez-Medina |
| author_sort | Xochitl Cruz Sollano-Mendieta |
| collection | DOAJ |
| description | <i>Spondias purpurea</i> L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum <i>Spondias purpurea</i> L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (<i>p</i> ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively. |
| first_indexed | 2024-03-10T07:40:24Z |
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| id | doaj.art-2f5a4388ef384ba183adf5dcd4bf6bae |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:40:24Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2f5a4388ef384ba183adf5dcd4bf6bae2023-11-22T13:02:37ZengMDPI AGFoods2304-81582021-08-01109199510.3390/foods10091995Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) EcotypesXochitl Cruz Sollano-Mendieta0Ofelia Gabriela Meza-Márquez1Guillermo Osorio-Revilla2Darío Iker Téllez-Medina3Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Zacatenco, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Zacatenco, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Zacatenco, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas-Zacatenco, Instituto Politécnico Nacional, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico<i>Spondias purpurea</i> L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum <i>Spondias purpurea</i> L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (<i>p</i> ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.https://www.mdpi.com/2304-8158/10/9/1995bioaccessibilityphenolic compoundscarotenoidsascorbic acidABTSDPPH |
| spellingShingle | Xochitl Cruz Sollano-Mendieta Ofelia Gabriela Meza-Márquez Guillermo Osorio-Revilla Darío Iker Téllez-Medina Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes Foods bioaccessibility phenolic compounds carotenoids ascorbic acid ABTS DPPH |
| title | Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes |
| title_full | Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes |
| title_fullStr | Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes |
| title_full_unstemmed | Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes |
| title_short | Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes |
| title_sort | effect of in vitro digestion on the antioxidant compounds and antioxidant capacity of 12 plum i spondias purpurea i l ecotypes |
| topic | bioaccessibility phenolic compounds carotenoids ascorbic acid ABTS DPPH |
| url | https://www.mdpi.com/2304-8158/10/9/1995 |
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