Abstract
Although the fate of anthocyanins along digestion has been a matter of research over the last decade, their bioaccessibility so far has been mainly assessed for single administered fruits or vegetables, which is far from the real scenario where they are co-ingested in a meal. Accordingly, the aim of this study was to evaluate the effect of simultaneous intake of fruit and vegetable on in vitro stability, bioaccessibility and uptake of anthocyanins. Black carrot and strawberry were used as food sources of anthocyanins. Anthocyanin identification and quantification were performed using HPLC-Qtof/HPLC-UV. Single matrices and mixtures thereof, were submitted to a standardized in vitro digestion procedure. Anthocyanin uptake was evaluated through an intestinal Caco-2 cell model. Our results showed an increased intestinal stability for specific anthocyanins as a consequence of co-digestion. The presence of the strawberry food matrix positively affected the bioaccessibility of the carrot associated cyanidin-based anthocyanins, whereas no reciprocal effect was observed for pelargonidin-based derivatives in the presence of the black carrot food matrix. Anthocyanin transport was maintained after co-administration. Overall, co-ingestion of black carrot and strawberry did not negatively affect the stability, bioaccessibility or uptake of cyanidin-based anthocyanins, although the effect on pelargonidin-based anthocyanins depended on the type of pelargonidin derivative.
Highlights
Anthocyanins are the compounds responsible for the purple, blue and red colors of various plant parts such as roots, flowers, fruits and leaves [1]
We found that the overall recovery of cyanidin-3-xylosyl-glucosyl galactoside along the gastrointestinal tract was significantly higher than cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside and cyanidin-3-xylosyl-coumaroyl-glucosyl-galactoside
Co-ingestion of black carrot and strawberry did not negatively affect the stability or bioaccessibility of the cyanidin-based anthocyanins monitored in the present study
Summary
Anthocyanins are the compounds responsible for the purple, blue and red colors of various plant parts such as roots, flowers, fruits and leaves [1]. Anthocyanins are polyphenolic compounds that belong to the flavonoid family. They are structurally based on the polyhydroxy or polymethoxy derivatives of 2-phenylbenzopyrylium (flavylium ion). Anthocyanins are found as glycosides of their respective aglycones, known as anthocyanidins. Anthocyanidins are composed of an aromatic ring A bound to a heterocyclic ring C that contains oxygen, bound to an aromatic ring B through a carbon-carbon bond (Figure 1). More than 15 anthocyanidins have been identified, the most commonly found in nature are cyanidin, delphinidin, malvidin, peonidin, pelargonidin and petunidin
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