Abstract
In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability.
Highlights
Sour cherry (Prunus cerasus L.), from Rosaceae family, is one of the most significant fruits for the Turkish juice production industry
Total anthocyanin contents and total antioxidant activities of sour cherry extracts were measured as control
Two different solvent systems were used for preparing the sour cherry extracts: (1) Methanol:water solution (75%) with 0.1% formic acid and (2) Water (100%) to represent both analytical conditions and digestion conditions, respectively
Summary
Sour cherry (Prunus cerasus L.), from Rosaceae family, is one of the most significant fruits for the Turkish juice production industry. It is reported to have a high antioxidant potential and phenolic content (Toydemir et al 2013; Wojdyło et al 2014). Epicatechin, quercetin 3-glucoside, quercetin 3-rutinoside, and kaempferol 3-rutinoside may be listed as the major phenolic compounds in sour cherry (Toydemir et al 2013). They contain anthocyanins as cyanidin derivatives: cyanidin-3glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-glucoside, cyanidin-3-sophoroside and peonidin-3-glucoside (Wojdyło et al 2014; Chaovanalikit and Wrolstad 2008; Kong et al 2003). There are many factors influencing the bioavailability of antioxidants such as food biological characteristics, components and genotypes; the gastric conditions (pH, redox potential, presence of any illnesses etc.), food matrix, intestinal absorption, in addition to nutritional and physiological condition and lifestyle (Ercan and El 2010). The food matrix, being either able to enhance or prevent the solubilization of anthocyanins during digestion
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