Qualitative and quantitative changes in polyphenol composition and bioactivity of Ribes magellanicum and R. punctatum after in vitro gastrointestinal digestion

Abstract

The wild Chilean currants Ribes magellanicum and R. punctatum are a good source of polyphenolic compounds. The effect of simulated gastrointestinal digestion (GID) on phenolic content, composition and antioxidant capacity was determined. The inhibitory activity of the non-digested and digested samples towards metabolic syndrome-associated enzymes (α-amylase, α-glucosidase and lipase) was evaluated. The total phenolic (TP) and flavonoid contents (TF) decreased by about 50% at the end of the in vitro GID. Main anthocyanins and hydroxycinnamic acids were strongly affected by this process, with a loss of about 80%. A decrease in the antioxidant activity was observed throughout the digestion steps, which was correlated with the reduction in the TP and TF content. After the in vitro GID of the samples, only the inhibition of α-glucosidase was preserved. Our results show that the simulated GID modified the health-promoting properties of the studied currants.