Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

被引:97
作者
Celep, Engin [1 ]
Charehsaz, Mohammad [2 ]
Akyuz, Selin [1 ]
Acar, Ebru Turkoz [3 ]
Yesilada, Erdem [1 ]
机构
[1] Yeditepe Univ, Dept Pharmacognosy, Fac Pharm, TR-34755 Istanbul, Turkey
[2] Yeditepe Univ, Dept Toxicol, Fac Pharm, TR-34755 Istanbul, Turkey
[3] Yeditepe Univ, Dept Analyt Chem, Fac Pharm, TR-34755 Istanbul, Turkey
关键词
Fruit wines; Antioxidant activity; Phenolic profile; Bioaccessibility; HPLC-DAD; Papazkarasi; RED WINE; CORNELIAN CHERRY; GUT MICROBIOTA; POLYPHENOLS; L; CAPACITY; ANTHOCYANINS; POMEGRANATE; PREVENTION; STABILITY;
D O I
10.1016/j.foodres.2015.10.009
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study was designed to evaluate the effects of in vitro gastrointestinal simulation method on the antioxidant potentials and phenolic profile of some Turkish fruit wines and to compare the results with a Turkish red wine prepared from native grape varieties (Papazkarasi). For this purpose, blueberry, black mulberry and cherry wines were studied since they are widely consumed in Turkey. Papazkarasi wine was chosen due to the lack of studies regarding this type of wine. Antioxidant potentials of samples were measured with four different methods: DPPH radical-scavenging activity, H2O2-scavenging activity, cupric reducing capacity and total antioxidant capacity assays. The phenolic profiles of samples were evaluated by the determination of total phenolic content and HPLC-DAD analysis of seven different molecules. The results of this study provided information not only the effect of gastrointestinal digestion on parameters mentioned above, but also the bioaccessibility about the phenolic compounds found in these four different wine samples. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:209 / 215
页数:7
相关论文
共 40 条
[1]   In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility [J].
Alminger, M. ;
Aura, A. -M. ;
Bohn, T. ;
Dufour, C. ;
El, S. N. ;
Gomes, A. ;
Karakaya, S. ;
Martinez-Cuesta, M. C. ;
McDougall, G. J. ;
Requena, T. ;
Santos, C. N. .
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2014, 13 (04) :413-436
[2]   Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method [J].
Apak, R ;
Güçlu, K ;
Özyürek, M ;
Karademir, SE .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (26) :7970-7981
[3]   Microbial metabolism of dietary phenolic compounds in the colon [J].
Anna-Marja Aura .
Phytochemistry Reviews, 2008, 7 (3) :407-429
[4]   Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivators grown in Turkey [J].
Bakkalbasi, E ;
Yemis, O ;
Aslanova, D ;
Artik, N .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2005, 221 (06) :792-797
[5]   Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion [J].
Bermudez-Soto, M. -J. ;
Tomas-Barberan, F. -A. ;
Garcia-Conesa, M. -T. .
FOOD CHEMISTRY, 2007, 102 (03) :865-874
[6]  
Borne K., 2013, PRINCIPLES PRACTICE
[7]   Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake [J].
Bouayed, Jaouad ;
Hoffmann, Lucien ;
Bohn, Torsten .
FOOD CHEMISTRY, 2011, 128 (01) :14-21
[8]   Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity [J].
Bozan, Berrin ;
Tosun, Goeksel ;
Ozcan, Derya .
FOOD CHEMISTRY, 2008, 109 (02) :426-430
[9]   Benefits of polyphenols on gut microbiota and implications in human health [J].
Cardona, Fernando ;
Andres-Lacueva, Cristina ;
Tulipani, Sara ;
Tinahones, Francisco J. ;
Isabel Queipo-Ortuno, Maria .
JOURNAL OF NUTRITIONAL BIOCHEMISTRY, 2013, 24 (08) :1415-1422
[10]   Appraisal of in vitro and in vivo antioxidant activity potential of cornelian cherry leaves [J].
Celep, Engin ;
Aydin, Ahmet ;
Kirmizibekmez, Hasan ;
Yesilada, Erdem .
FOOD AND CHEMICAL TOXICOLOGY, 2013, 62 :448-455