Abstract
Brassica oleracea L. var. Italica is known to contain a wide variety of antioxidants and due to the protection against various diseases its consumption has been increasing over the years. Thus, knowledge of the changes that occur during the digestion process is of great interest. The aim of this study was to investigate the influence of in vitro gastrointestinal digestion of broccoli on antioxidant activity and on the chlorophyll, carotenoid and phenolic content. First, the ultrasound-assisted extraction of bioactive compounds was optimized and the kinetic model was evaluated. Then, the broccoli was subjected to a static simulated digestion. The antioxidant activity was monitored by ABTS [2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] assay and the contents of target compounds were investigated by UV-Vis spectrophotometry and thin-layer chromatography. The optimum conditions were: solvent—ethanol; time—20 min and temperature—30 °C, and a second order kinetic model was found to describe the mechanism of extraction. The antioxidant activity and carotenoid, chlorophyll and total phenolic content was significantly decreased after simulated gastric and intestinal digestion. The gastric digestion considerably decreased carotenoid and chlorophyll content, meanwhile the intestinal digestion significantly decreased the total phenolic content (TPC). The antioxidant activity was equally affected by both gastric and intestinal digestion.
Highlights
Broccoli (Brassica oleracea) is known to contain a wide variety of antioxidants which may provide protection against the development of a number of diseases [1]
Consumption of cruciferous vegetables such as broccoli has been shown to reduce the risk of several types of cancer and cardiovascular disease mortality [1,2]
Acetone, 2,20 -Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), Folin–Ciocalteu reagent, KCl, NaHCO3, KH2 PO4, (NH4)2 CO3, NaCl, HCl, MgCl2 ·(H2 O)6 and thin-layer chromatography (TLC) plates were purchased from Merck (Darmstadt, Germany). α-amylase, pepsin from porcine gastric mucosa, pancreatin from porcine pancreas and bile salts were purchased from
Summary
Broccoli (Brassica oleracea) is known to contain a wide variety of antioxidants which may provide protection against the development of a number of diseases [1]. Italica) consumption has been increasing over the years due to its health-promoting compounds. There is a growing interest in the knowledge of the physicochemical and biochemical changes that occur in this vegetable during the digestion process. Broccoli heads are rich in minerals and vitamins, and fiber and health related secondary metabolites [1]. Consumption of cruciferous vegetables such as broccoli has been shown to reduce the risk of several types of cancer and cardiovascular disease mortality [1,2]. One important group of bioactive compounds found in broccoli are carotenoids
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