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.

Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion

2015 ◽  
Vol 6 (5) ◽  
pp. 1611-1619 ◽  
Author(s):  
Ana Oliveira ◽  
Manuela Pintado
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

The aim of this research was to evaluate the influence ofin vitrogastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt.

scholarly journals Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

eFood ◽  
2019 ◽  
Vol 1 (1) ◽  
pp. 85 ◽  
Author(s):  
Danila Cianciosi ◽  
Tamara Yuliett Forbes-Hernández ◽  
Francesca Giampieri ◽  
Jiaojiao Zhang ◽  
Johura Ansary ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Manuka Honey ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

2018 ◽  
Vol 9 (7) ◽  
pp. 3610-3616 ◽  
Author(s):  
Fa-Wen Yin ◽  
Xiao-Pei Hu ◽  
Da-Yong Zhou ◽  
Xiao-Chi Ma ◽  
Xiang-Ge Tian ◽  
...  
Keyword(s):  
Food Additives ◽  
Tea Polyphenols ◽  
Protective Effects ◽  
Tea Polyphenol ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
The Stability ◽  
Toxic Food

Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.

scholarly journals In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)

2021 ◽  
Author(s):  
Oscar Abel Sánchez-Velázquez ◽  
Miquel Mulero ◽  
Edith Oliva Cuevas-Rodríguez ◽  
Martin Mondor ◽  
Yves Arcand ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physiological Process ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.).

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

2013 ◽  
Vol 136 (1) ◽  
pp. 206-212 ◽  
Author(s):  
María Janeth Rodríguez-Roque ◽  
María Alejandra Rojas-Graü ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
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.

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