Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract
Red fruits are considered a major source of antioxidant compounds in the human diet. They usually contain anthocyanins, phenolic pigments that confer them multiple health-promoting properties. The health benefits of these bioactive phytocompounds are strongly related to their bioavailability, which...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/8/5/114 |
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| author | Luminita David Virgil Danciu Bianca Moldovan Adriana Filip |
| author_facet | Luminita David Virgil Danciu Bianca Moldovan Adriana Filip |
| author_sort | Luminita David |
| collection | DOAJ |
| description | Red fruits are considered a major source of antioxidant compounds in the human diet. They usually contain anthocyanins, phenolic pigments that confer them multiple health-promoting properties. The health benefits of these bioactive phytocompounds are strongly related to their bioavailability, which has been reported to be low. The aim of the present study is to investigate the changes in antioxidant capacity and anthocyanin content of Cornelian cherry fruit extract during gastrointestinal digestion. Thus, the work was designed using a simulated in vitro digestion model. The antioxidant capacity (AA) was tested by the 2,2-azinobis (3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS) method, while quantification of anthocyanins (TAC) was accomplished by the means of the pH differential method and high performance liquid chromatography (HPLC). The results showed that gastric digestion had no significant effect on the TAC of the extract, while the AA slightly increased. After duodenal digestion, only 28.33% of TAC and 56.74% of AA were maintained. Cornelian cherries’ anthocyanins were stable in stomach, so they can be absorbed in order to manifest their antioxidant capacity at the cellular level. The duodenal digestion dramatically decreased the TAC and AA level in the fruit extract. |
| first_indexed | 2024-03-12T06:53:35Z |
| format | Article |
| id | doaj.art-e241359d9ce54a6dbf3de805546e905c |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T06:53:35Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-e241359d9ce54a6dbf3de805546e905c2023-09-03T00:09:06ZengMDPI AGAntioxidants2076-39212019-04-018511410.3390/antiox8050114antiox8050114Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit ExtractLuminita David0Virgil Danciu1Bianca Moldovan2Adriana Filip3Research Center for Advanced Chemical Analysis, Instrumentation and Chemometrics (ANALYTICA), Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, RomaniaResearch Center for Advanced Chemical Analysis, Instrumentation and Chemometrics (ANALYTICA), Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, RomaniaResearch Center for Advanced Chemical Analysis, Instrumentation and Chemometrics (ANALYTICA), Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, RomaniaDepartment of Physiology, Iuliu Hatieganu University of Medicine and Pharmacy, 1-3 Clinicilor Street, 400006 Cluj-Napoca, RomaniaRed fruits are considered a major source of antioxidant compounds in the human diet. They usually contain anthocyanins, phenolic pigments that confer them multiple health-promoting properties. The health benefits of these bioactive phytocompounds are strongly related to their bioavailability, which has been reported to be low. The aim of the present study is to investigate the changes in antioxidant capacity and anthocyanin content of Cornelian cherry fruit extract during gastrointestinal digestion. Thus, the work was designed using a simulated in vitro digestion model. The antioxidant capacity (AA) was tested by the 2,2-azinobis (3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS) method, while quantification of anthocyanins (TAC) was accomplished by the means of the pH differential method and high performance liquid chromatography (HPLC). The results showed that gastric digestion had no significant effect on the TAC of the extract, while the AA slightly increased. After duodenal digestion, only 28.33% of TAC and 56.74% of AA were maintained. Cornelian cherries’ anthocyanins were stable in stomach, so they can be absorbed in order to manifest their antioxidant capacity at the cellular level. The duodenal digestion dramatically decreased the TAC and AA level in the fruit extract.https://www.mdpi.com/2076-3921/8/5/114cornelian cherryantioxidant capacityanthocyaninsgastrointestinal digestion |
| spellingShingle | Luminita David Virgil Danciu Bianca Moldovan Adriana Filip Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract Antioxidants cornelian cherry antioxidant capacity anthocyanins gastrointestinal digestion |
| title | Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract |
| title_full | Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract |
| title_fullStr | Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract |
| title_full_unstemmed | Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract |
| title_short | Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract |
| title_sort | effects of in vitro gastrointestinal digestion on the antioxidant capacity and anthocyanin content of cornelian cherry fruit extract |
| topic | cornelian cherry antioxidant capacity anthocyanins gastrointestinal digestion |
| url | https://www.mdpi.com/2076-3921/8/5/114 |
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