Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract
The aim of this work is to establish the antioxidant properties of polyphenolic compounds of selected fruits before and after their transformations during digestion. The experiment was conducted in in vitro conditions on a set of dialysis membranes which simulated the human digestive tract. Apples o...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2009-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/68402 |
| _version_ | 1797426507427086336 |
|---|---|
| author | Aleksandra Duda-Chodak Paweł Sroka Paweł Satora Jolanta Michalik Tomasz Tarko |
| author_facet | Aleksandra Duda-Chodak Paweł Sroka Paweł Satora Jolanta Michalik Tomasz Tarko |
| author_sort | Aleksandra Duda-Chodak |
| collection | DOAJ |
| description | The aim of this work is to establish the antioxidant properties of polyphenolic compounds of selected fruits before and after their transformations during digestion. The experiment was conducted in in vitro conditions on a set of dialysis membranes which simulated the human digestive tract. Apples of the Šampion, Malinowka and Golden Delicious cultivars, black chokeberry, banana, Wegierka zwykla blue plum, melon and Lukasowka pear were chosen for examination. It was found that compounds obtained after simulated digestion of chokeberries, pears and bananas showed lower antioxidant potential than fresh fruits, while the opposite results were obtained for apples and plums. All dialysates obtained after digestion were characterized by lower content of total polyphenols in comparison with raw material (fresh fruits). It was found that the polyphenols were hydrolyzed, especially glycosides of quercetin and cyanidin. Phenolic acids and cyanidin were characterized by low availability for absorption, whereas catechin and quercetin had a very high level of accessibility in the model small intestine. |
| first_indexed | 2024-03-09T08:31:10Z |
| format | Article |
| id | doaj.art-e372bd8811b94dcbab8229a8a271ef79 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:31:10Z |
| publishDate | 2009-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-e372bd8811b94dcbab8229a8a271ef792023-12-02T20:01:09ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062009-01-01474456463Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary TractAleksandra Duda-Chodak0Paweł Sroka1Paweł Satora2Jolanta Michalik3Tomasz Tarko4Department of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, PolandDepartment of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, PolandDepartment of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, PolandDepartment of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, PolandDepartment of Fermentation Technology and Technical Microbiology, Food Technology Institute, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, PolandThe aim of this work is to establish the antioxidant properties of polyphenolic compounds of selected fruits before and after their transformations during digestion. The experiment was conducted in in vitro conditions on a set of dialysis membranes which simulated the human digestive tract. Apples of the Šampion, Malinowka and Golden Delicious cultivars, black chokeberry, banana, Wegierka zwykla blue plum, melon and Lukasowka pear were chosen for examination. It was found that compounds obtained after simulated digestion of chokeberries, pears and bananas showed lower antioxidant potential than fresh fruits, while the opposite results were obtained for apples and plums. All dialysates obtained after digestion were characterized by lower content of total polyphenols in comparison with raw material (fresh fruits). It was found that the polyphenols were hydrolyzed, especially glycosides of quercetin and cyanidin. Phenolic acids and cyanidin were characterized by low availability for absorption, whereas catechin and quercetin had a very high level of accessibility in the model small intestine.http://hrcak.srce.hr/file/68402phenolic compoundsfruitsin vitro digestiondialysate membranesantioxidant activity |
| spellingShingle | Aleksandra Duda-Chodak Paweł Sroka Paweł Satora Jolanta Michalik Tomasz Tarko Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract Food Technology and Biotechnology phenolic compounds fruits in vitro digestion dialysate membranes antioxidant activity |
| title | Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract |
| title_full | Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract |
| title_fullStr | Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract |
| title_full_unstemmed | Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract |
| title_short | Transformations of Phenolic Compounds in an in vitro Model Simulating the Human Alimentary Tract |
| title_sort | transformations of phenolic compounds in an in vitro model simulating the human alimentary tract |
| topic | phenolic compounds fruits in vitro digestion dialysate membranes antioxidant activity |
| url | http://hrcak.srce.hr/file/68402 |
| work_keys_str_mv | AT aleksandradudachodak transformationsofphenoliccompoundsinaninvitromodelsimulatingthehumanalimentarytract AT pawełsroka transformationsofphenoliccompoundsinaninvitromodelsimulatingthehumanalimentarytract AT pawełsatora transformationsofphenoliccompoundsinaninvitromodelsimulatingthehumanalimentarytract AT jolantamichalik transformationsofphenoliccompoundsinaninvitromodelsimulatingthehumanalimentarytract AT tomasztarko transformationsofphenoliccompoundsinaninvitromodelsimulatingthehumanalimentarytract |