Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes

2021 ◽  
Author(s):  
Micaela Hayes ◽  
Sydney Corbin ◽  
Candace Nunn ◽  
Marti Pottorff ◽  
Colin Kay ◽  
...  
Keyword(s):  
Plant Breeding ◽  
In Vitro Bioaccessibility ◽  
Oral Processing ◽  
Vegetable Foods

Increasing the density of micronutrients and bioactives in vegetable foods through plant breeding and processing is of value for consumers. However, the extent to which interactions between genetics and processing...

scholarly journals Characterization of Processing Influences on In Vitro Bioaccessibility of Carotenoids and Chlorophylls from Six Spinach Genotypes

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 755-755
Author(s):  
Micaela Hayes ◽  
Marti Pottorff ◽  
Colin Kay ◽  
Mary Ann Lila ◽  
Massimo Iorizzo ◽  
...  
Keyword(s):  
Critical Factor ◽  
In Vitro Digestion ◽  
Food Matrix ◽  
Funding Sources ◽  
Food And Agriculture ◽  
Three Phase ◽  
In Vitro Bioaccessibility ◽  
Bioactive Content ◽  
Oral Processing

Abstract Objectives Spinach is a rich source of bioactives including carotenoids and chlorophylls. Ultimate delivery, or bioavailability, of these bioactives to consumers varies depending on pre-/post-harvest factors that impact the food matrix. The interaction between food processing, oral processing (mastication), and spinach genotype have not been explored. Insights into these factors hold the potential to identify interaction effects between genotype and processing (GxP). Methods Six genotypes of spinach selected based on previous bioaccessibility screening were greenhouse grown in Salisbury, NC (Fall 2019), harvested, and stored fresh at 4C (24 hr) or at −80C after processing by blanching (2 min, 100C), thermal sterilization (121C for 15 min), or juicing. All genotypes were subjected to all processing methods, and a portion of each sample was subjected to simulated mastication while another was homogenized (30 sec) into a puree. All samples were subjected to a three-phase in vitro digestion to assess the transfer of carotenoids and chlorophyll derivatives from the food matrix to the aqueous micellar fraction (bioaccessibility). Results Processing method, genotype, and GxP had a significant influence on total bioactive content (P < 0.01), relative bioaccessibility (P < 0.01), and bioaccessible content (P < 0.01). Average bioactive content decreased in the order of juiced (26.2–36.9 μmol/g), blanched (23.3–30.0 μmol/g), thermally sterilized (22.5–27.3 μmol/g), and fresh spinach (18.6–25.0 μmol/g). Bioaccessible content decreased from juiced (6.8–9.8 μmol/g), to fresh (4.0–6.9 μmol/g) and blanched (4.6–5.6 μmol/g), and then thermally sterilized (2.4–3.3 μmol/g). Bioaccessible content from masticated samples was similar for thermally sterilized (0.9–1.5 μmol/g) and fresh samples (0.7–1.3 μmol/g). Conclusions Results indicate that heat treatment preserves bioactives in these six spinach genotypes and may modestly decrease their bioaccessibility. Influence of mastication on bioaccessible content of bioactives supports the notion that oral processing is a critical factor impacting ultimate bioaccessibility from vegetables. Together, these results provide valuable information for optimization of bioactive delivery. Funding Sources Foundation for Food and Agriculture Research.

scholarly journals In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3480
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Total Phenol Content ◽  
No Production ◽  
Food Ingredient ◽  
Potential Health ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

The impact of alternative dietary lipids on the in vitro bioaccessibility of sole fillets for human consumption

Aquaculture ◽  
2017 ◽  
Vol 474 ◽  
pp. 66-74 ◽  
Author(s):  
C. Afonso ◽  
C. Cardoso ◽  
M. Freire ◽  
I.E. Silva ◽  
F. Linares ◽  
...  
Keyword(s):  
Dietary Lipids ◽  
Human Consumption ◽  
In Vitro Bioaccessibility ◽  
The Impact

In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis

2021 ◽  
Author(s):  
Alisson David Silva ◽  
Suelen Ávila ◽  
Renata Tulio Küster ◽  
Mayara Padovan dos Santos ◽  
Marco Tadeu Grassi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Bioaccessibility

In vitro bioaccessibility and bioavailability of selenium in agronomic biofortified wheat

2021 ◽  
pp. 104253
Author(s):  
Douglas Delaqua ◽  
Ruan Carnier ◽  
Solange Cadore ◽  
Vitor Lacerda Sanches ◽  
Ronaldo Severiano Berton ◽  
...  
Keyword(s):  
In Vitro Bioaccessibility
Sign in / Sign up

Export Citation Format

Share Document