In Vitro Gastrointestinal Digestion Study of Pomegranate Juice Phenolic Compounds, Anthocyanins, and Vitamin C

2002 ◽  
Vol 50 (8) ◽  
pp. 2308-2312 ◽  
Author(s):  
Antonio Pérez-Vicente ◽  
Angel Gil-Izquierdo ◽  
Cristina García-Viguera
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Pomegranate Juice ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

In Vitro Gastrointestinal Digestion Study of Broccoli Inflorescence Phenolic Compounds, Glucosinolates, and Vitamin C

2004 ◽  
Vol 52 (1) ◽  
pp. 135-138 ◽  
Author(s):  
Fernando Vallejo ◽  
Angel Gil-Izquierdo ◽  
Antonio Pérez-Vicente ◽  
Cristina García-Viguera
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1593
Author(s):  
Iván Gómez-López ◽  
Gloria Lobo-Rodrigo ◽  
María P. Portillo ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Full Characterization ◽  
In Vitro Gastrointestinal Digestion ◽  
Quercetin Glycoside

The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

RSC Advances ◽  
2015 ◽  
Vol 5 (112) ◽  
pp. 92089-92095 ◽  
Author(s):  
Zhengmei Wu ◽  
Jianwen Teng ◽  
Li Huang ◽  
Ning Xia ◽  
Baoyao Wei
Keyword(s):  
Antioxidant Activity ◽  
Bile Acid ◽  
Phenolic Compounds ◽  
Binding Activity ◽  
Tea Polyphenols ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Bile Acid Binding ◽  
The Stability

The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea duringin vitrogastrointestinal digestion were evaluated.

In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 260-265 ◽  
Author(s):  
Adriana Villanueva-Carvajal ◽  
Luz Raquel Bernal-Martínez ◽  
Margarita Teresa García-Gasca ◽  
Aurelio Dominguez-Lopez
Keyword(s):  
Phenolic Compounds ◽  
Hibiscus Sabdariffa ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

2013 ◽  
Vol 61 (8) ◽  
pp. 1859-1867 ◽  
Author(s):  
María Janeth Rodríguez-Roque ◽  
María Alejandra Rojas-Graü ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion
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