The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders
Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In a...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/9/1861 |
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| author | Mari Mar Cavia Nerea Arlanzón Natalia Busto Celia Carrillo Sara R. Alonso-Torre |
| author_facet | Mari Mar Cavia Nerea Arlanzón Natalia Busto Celia Carrillo Sara R. Alonso-Torre |
| author_sort | Mari Mar Cavia |
| collection | DOAJ |
| description | Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination. |
| first_indexed | 2024-03-11T04:19:39Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:19:39Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dda13590a79840c680070f26b08fd0512023-11-17T22:55:51ZengMDPI AGFoods2304-81582023-04-01129186110.3390/foods12091861The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish CidersMari Mar Cavia0Nerea Arlanzón1Natalia Busto2Celia Carrillo3Sara R. Alonso-Torre4Área de Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Misael Bañuelos s/n, 09001 Burgos, SpainÁrea de Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Misael Bañuelos s/n, 09001 Burgos, SpainÁrea de Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Misael Bañuelos s/n, 09001 Burgos, SpainÁrea de Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Misael Bañuelos s/n, 09001 Burgos, SpainÁrea de Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, Plaza Misael Misael Bañuelos s/n, 09001 Burgos, SpainVarious factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination.https://www.mdpi.com/2304-8158/12/9/1861apple winedigestion protocolsantioxidantsDPPHABTSFRAP |
| spellingShingle | Mari Mar Cavia Nerea Arlanzón Natalia Busto Celia Carrillo Sara R. Alonso-Torre The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders Foods apple wine digestion protocols antioxidants DPPH ABTS FRAP |
| title | The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders |
| title_full | The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders |
| title_fullStr | The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders |
| title_full_unstemmed | The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders |
| title_short | The Impact of In Vitro Digestion on the Polyphenol Content and Antioxidant Activity of Spanish Ciders |
| title_sort | impact of in vitro digestion on the polyphenol content and antioxidant activity of spanish ciders |
| topic | apple wine digestion protocols antioxidants DPPH ABTS FRAP |
| url | https://www.mdpi.com/2304-8158/12/9/1861 |
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