Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elseiver
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Baobab (Adansonia digitata) fruit had received growing attention for its myriad nutritional and medicinal benefits, including those from its polyphenol-rich profile and powerful antioxidant activity. The current study evaluated the bioaccessibility of phenolic constituents and antioxidant capacity of baobab fruit pulp (BFP) and its byproduct, the baobab fruit shell (BFS), upon in vitro digestion. In general, the in vitro digestion reduced phenolic contents and antioxidant capacity; however, several flavonoids, particularly quercetin, proanthocyanidin, proanthocyanidins B-1 and B-2 were highly bioaccessible. Specifically, a significant increase in the bioaccessibility of proanthocyanidins (173%) in BFS was observed following gastric digestion, possibly due to hydrolysis of proanthocyanidin isomers. Moreover, a significantly higher bioaccessibility of proanthocyanidin B2 (170%) and quercetin (304%) in BFP, and proanthocyanidin (363%) in BFS was also observed following intestinal digestion probably due to pancreatin effect on the complex food matrix or the depolymerisation of insoluble proanthocyanidin and quercetin conjugates induced by the increase in pH. A considerable alpha-amylase and alpha-glucosidase inhibition in all samples (>50% inhibition) were observed following the in vitro digestion. Hence, both BFP and BFS are good sources of bioaccessible polyphenolics that could be utilised as ingredients in functional foods.
Açıklama
This study was supported by grants of the National Key Research and Development Program of China (number 2016YFD0400301, 2018YFD0400700) and the Key Research and Development Program of Zhejiang Province (grant number; 2017C02015) . The food science and technology department of Bayero University Kano, Nigeria, is acknowledged for donating the samples.
Anahtar Kelimeler
Baobab Fruit Pulp, In Vitro Digestion, Phenolic Constituents, Antioxidant Activity, Phenolic Constituents, Phytochemicals
Kaynak
LWT-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
145
Sayı
Künye
Ismail, B. B., Guo, M., Pu, Y., Çavuş, O., Ayub, K. A., Watharkar, R. B., ... & Liu, D. (2021). Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics. LWT, 145, 111348.
