Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics

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dc.authorid0000-0002-0153-4333en_US
dc.authorid0000-0002-9815-4424en_US
dc.contributor.authorIsmail, Balarabe B.
dc.contributor.authorGuo, Mingming
dc.contributor.authorPu, Yunfeng
dc.contributor.authorÇavuş, Osman
dc.contributor.authorAyub, Khadijah Abdulkadir
dc.contributor.authorWatharkar, Ritesh Balaso
dc.date.accessioned2023-07-19T08:27:45Z
dc.date.available2023-07-19T08:27:45Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.descriptionThis 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.en_US
dc.description.abstractBaobab (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.en_US
dc.description.sponsorshipNational Key Research and Development Program of China [2016YFD0400301, 2018YFD0400700]; Key Research and Development Program of Zhejiang Province [2017C02015]en_US
dc.identifier.citationIsmail, 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.en_US
dc.identifier.doi10.1016/j.lwt.2021.111348
dc.identifier.endpage8en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85103975965en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11313
dc.identifier.volume145en_US
dc.identifier.wosWOS:000663364800015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇavuş, Osman
dc.language.isoenen_US
dc.publisherElseiveren_US
dc.relation.ispartofLWT-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBaobab Fruit Pulpen_US
dc.subjectIn Vitro Digestionen_US
dc.subjectPhenolic Constituentsen_US
dc.subjectAntioxidant Activityen_US
dc.subjectPhenolic Constituentsen_US
dc.subjectPhytochemicalsen_US
dc.titleInvestigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolicsen_US
dc.typeArticleen_US

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