Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract.

Luminita David,Adriana Filip,Virgil Danciu,Bianca Moldovan

doi:10.3390/antiox8050114

Luminita David, Adriana Filip + Show 2 more

Open Access

https://doi.org/10.3390/antiox8050114

Copy DOI

Abstract

Red fruits are considered a major source of antioxidant compounds in the human diet. They usually contain anthocyanins, phenolic pigments that confer them multiple health-promoting properties. The health benefits of these bioactive phytocompounds are strongly related to their bioavailability, which has been reported to be low. The aim of the present study is to investigate the changes in antioxidant capacity and anthocyanin content of Cornelian cherry fruit extract during gastrointestinal digestion. Thus, the work was designed using a simulated in vitro digestion model. The antioxidant capacity (AA) was tested by the 2,2-azinobis (3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS) method, while quantification of anthocyanins (TAC) was accomplished by the means of the pH differential method and high performance liquid chromatography (HPLC). The results showed that gastric digestion had no significant effect on the TAC of the extract, while the AA slightly increased. After duodenal digestion, only 28.33% of TAC and 56.74% of AA were maintained. Cornelian cherries’ anthocyanins were stable in stomach, so they can be absorbed in order to manifest their antioxidant capacity at the cellular level. The duodenal digestion dramatically decreased the TAC and AA level in the fruit extract.

Highlights

Cornelian cherry (Cornus mas L.) is a plant belonging to the genus Cornus, growing in southeasternEurope and Asia
Cornelian cherry fruits have been reported as a valuable source of anthocyanins, compounds with high antioxidant activities that contribute to the beneficial biological properties of these fruits
The high performance liquid chromatography (HPLC) analysis of the Cornelian cherry fruit extract revealed the presence of three anthocyanins (Figure 2)

Summary

Introduction

Cornelian cherry (Cornus mas L.) is a plant belonging to the genus Cornus, growing in southeasternEurope and Asia. Its fruits possess a sour tart taste, contain a single stone, and are usually eaten raw or processed as jams, liquors, vinegars, compotes, or marmalades [1,2,3]. These fruits are reported to contain biologically-active compounds, such as phenolic acids, flavonoids, iridoids, triterpenoids, organic acids, and vitamin C [4,5,6]. In Cornelian cherry fruits, several anthocyanins, such as pelargonidin and cyanidin derivatives, were identified (Figure 1). Later studies indicated that Cornelian cherry fruits contain normally a mixture of three to five anthocyanic pigments identified by different

Objectives

Methods

Results

Conclusion