首页|Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics

Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics

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  • NSTL
  • Elsevier
Baobab (Adansonia digitata) fruit had received growing attention for its myriad nutritional and medicinal benefits, including those from its polyphenol-rich profile and powerful antioxidant activity. The current study evaluated the bioaccessibility of phenolic constituents and antioxidant capacity of baobab fruit pulp (BFP) and its byproduct, the baobab fruit shell (BFS), upon in vitro digestion. In general, the in vitro digestion reduced phenolic contents and antioxidant capacity; however, several flavonoids, particularly quercetin, proanthocyanidin, proanthocyanidins B-1 and B-2 were highly bioaccessible. Specifically, a significant increase in the bioaccessibility of proanthocyanidins (173%) in BFS was observed following gastric digestion, possibly due to hydrolysis of proanthocyanidin isomers. Moreover, a significantly higher bioaccessibility of proanthocyanidin B2 (170%) and quercetin (304%) in BFP, and proanthocyanidin (363%) in BFS was also observed following intestinal digestion probably due to pancreatin effect on the complex food matrix or the depolymerisation of insoluble proanthocyanidin and quercetin conjugates induced by the increase in pH. A considerable alpha-amylase and alpha-glucosidase inhibition in all samples (>50% inhibition) were observed following the in vitro digestion. Hence, both BFP and BFS are good sources of bioaccessible polyphenolics that could be utilised as ingredients in functional foods.

Baobab fruit pulpIn vitro digestionPhenolic constituentsAntioxidant capacityBioaccessibility

Cavus, Osman、Ayub, Khadijah Abdulkadir、Watharkar, Ritesh Balaso、Ding, Tian、Chen, Jianchu、Liu, Donghong、Ismail, Balarabe B.、Guo, Mingming、Pu, Yunfeng

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Abant Izzet Baysal Univ, Fac Tourism, Dept Gastron & Culinary Arts, Bolu, Turkey

Bayero Univ, Fac Agr, Dept Food Sci & Technol, Kano 3011, Nigeria

Karunya Inst Technol & Sci, Dept Food Proc Technol, Coimbatore 641114, Tamil Nadu, India

Zhejiang Key Lab Agrofood Proc, Dept Food Sci & Nutr, Hangzhou, Peoples R China

Tarim Univ, Dept Food Sci, Alar 843300, Peoples R China

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2021

10.1016/j.lwt.2021.111348

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.145
  • 10
  • 39