Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion.

Tomasz Tarko,Aleksandra Duda-Chodak,Agata Soszka

doi:10.3390/molecules25235574

Tomasz Tarko, Aleksandra Duda-Chodak + Show 1 more

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https://doi.org/10.3390/molecules25235574

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Abstract

The content of polyphenols (total phenolic content (TPC)) and the antioxidant activity (AOX) of food products depend on the raw materials used and the technological processes in operation, but transformations of these compounds in the digestive tract are very important. The aim of this study was to determine the TPC, profile of polyphenols, and AOX of apple and blackcurrant musts and wines in order to evaluate the changes occurring in a simulated human digestive system. The research material consisted of apples and blackcurrant, from which musts and fruit wines were obtained. All samples were subjected to three-stage digestion in a simulated human digestive system and then analyzed for the following: TPC (Folin–Ciocalteu method) and profile (HPLC), AOX (method with 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) radical), and for the wines also total extract, volatile acidity (International Organization of Vine and Wine (OIV) method), and sugar profile (HPLC). The antioxidant activity of fruit wines is directly related to the total polyphenol content. Phenolic compounds were transformed during all digestive stages, which led to the formation of compounds with higher antioxidant capacity. The largest increase in polyphenols was observed after the digestive stage in the small intestine. Transformations of phenolic compounds at each digestive stage resulted in the formation of derivatives with higher antioxidant potential.

Highlights

Metabolites of biologically active compounds formed during digestion that reach the blood and target organs often have different biological activity compared to primary compounds [1].These phenolic compounds, which occur in the human diet in the largest quantities, do not always show the highest biological activity after consumption; this may be due to their limited absorption in the digestive tract, intensive metabolism to derivatives with lower activity, or their rapid elimination
The metabolic reaction of most dietary polyphenols has several similarities as follows: (1) glycosides of these compounds undergo hydrolysis prior to absorption; (2) mainly glucuronates and sulfates of native particles are present in the plasma; (3) in the polyphenols containing hydroxyl groups in the ortho position, methylation may occur; (4) and aglycons are either absent in the bloodstream or present in small quantities [3,4]
Blackcurrant wines have a higher total polyphenol content and antioxidant activity compared to apple wines

Summary

Introduction

Metabolites of biologically active compounds formed during digestion that reach the blood and target organs often have different biological activity compared to primary compounds [1]. These phenolic compounds, which occur in the human diet in the largest quantities, do not always show the highest biological activity after consumption; this may be due to their limited absorption in the digestive tract, intensive metabolism to derivatives with lower activity, or their rapid elimination (degradation). The metabolic reaction of most dietary polyphenols has several similarities as follows: (1) glycosides of these compounds undergo hydrolysis prior to absorption; (2) mainly glucuronates and sulfates of native particles are present in the plasma;. The highest number of metabolic transformations and absorption of Molecules 2020, 25, 5574; doi:10.3390/molecules25235574 www.mdpi.com/journal/molecules

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