Effect of Phospholipids on the Stability and Absorption of Açaí Anthocyanins

Abstract

The purposes of this study were to determine the efficacy of phospholipids as aiding agents in the absorption of anthocyanins isolated from açaí on a monolayer from human Caco‐2 colon cancer cells and to evaluate their effect on anthocyanin stability. Transepithelial electrical resistance (TEER) was monitored to check cell confluence and integrity. Cells remained in culture for 18–21 days to guarantee enterocytic cell differentiation and P‐gp expression. Anthocyanin content was determined spectrophotometrically and by HPLC‐MS analysis. Açaí contained two anthocyanins, cyanindin‐3‐glucoside (C3G) and cyanidin‐3‐rutinoside (C3R). C3G and C3R alone were poorly absorbed (1.6% and 1.7% respectively). The presence of phospholipids (5000 mg/kg) significantly increased the absorption of C3G and C3R (5.66% and 10.2% respectively). Color degradation followed first‐order kinetics. Anthocyanin degradation was similar within treatments at every temperature illustrating that the presence of phospholipids did not affect anthocyanins degradation kinetics. In contrast, effects of temperature were evident. Higher temperatures resulted in higher losses of anthocyanins and reduced shelf life of the samples. Refrigeration (5 °C) resulted in an average half life of 97.7 days whereas higher temperatures (25 °C and 37 °C) resulted in reductions of 43% and 59% in half life respectively.Grant Funding Source: ASN