RESUMEN
The aim of this work was to determine the protective effect of different dietary fibers on (i) the recovery and bioaccessibility indexes, and (ii) the stability of polyphenolic compounds (phenolic acids, flavonoids and anthocyanins) of maqui berry powder subjected to in vitro gastrointestinal digestion (GID). The extracts obtained in each phase (oral, gastric and intestinal) of GID were used to analyze the stability of polyphenolic compounds by HPLC, and the bioaccessibility of these compounds was also determined. At the end of the GID process, the mixture of maqui berry with the different fibers increased the bioaccessibility index of the phenolic and flavonoid compounds in all cases. The results obtained suggest that the anthocyanins and phenolic acids and flavonoid compounds present in maqui are stabilized through dietary fiber interactions, which might provide sufficient levels for absorption during gastrointestinal digestion. The gums sodium carboxymethyl cellulose, xanthan gum and guar gum provided the best protective effect.
Asunto(s)
Fibras de la Dieta/análisis , Elaeocarpaceae/química , Tracto Gastrointestinal/metabolismo , Extractos Vegetales/química , Polifenoles/química , Fibras de la Dieta/metabolismo , Digestión , Elaeocarpaceae/metabolismo , Frutas/química , Humanos , Modelos Biológicos , Extractos Vegetales/metabolismo , Polifenoles/metabolismoRESUMEN
BACKGROUND: The aim of the present study was to determine (1) the polyphenolic profile (phenolic acids, flavonoids and anthocyanins), (2) the antioxidant using four different methodologies (DPPH, ABTS, FRAP and FIC) and (3) the antibacterial properties of maqui berry [Aristotelia chilensis (Molina) Stuntz] (MB) grown in Chile. RESULTS: The HPLC analysis of MB showed a total of 19 polyphenolic compounds identified as anthocyanins (eight compounds), flavonols (10 compounds) and ellagic acid. Delphinidin derivatives were the predominant anthocyanins while quercetin derivatives were the predominant flavonols. MB showed an antioxidant activity measured with DPPH, ABTS, FRAP and FIC methods of 28.18, 18.66, 25.22 g Trolox equivalent kg(-1) and 0.12 g ethylenediaminetetraacetic acid equivalent kg(-1) , respectively. With regard to the antibacterial activity, all strains tested were affected by MB. Aeromonas hydrophila and Listeria innocua showed the highest sensitivity to maqui berry extracts with MIC values of 40 and a 50 mg mL(-1) , respectively. CONCLUSIONS: The results suggest that maqui berry has a great potential to be employed in the food industry as potential food ingredient to functional food development or as bio-preservative. © 2016 Society of Chemical Industry.
Asunto(s)
Antibacterianos/análisis , Antioxidantes/análisis , Elaeocarpaceae/química , Polifenoles/análisis , Antocianinas/análisis , Antocianinas/farmacología , Antibacterianos/farmacología , Antioxidantes/farmacología , Chile , Cromatografía Líquida de Alta Presión , Flavonoles/análisis , Flavonoles/farmacología , Depuradores de Radicales Libres/análisis , Depuradores de Radicales Libres/farmacología , Frutas/química , Pruebas de Sensibilidad Microbiana , Extractos Vegetales/química , Extractos Vegetales/farmacología , Polifenoles/farmacologíaRESUMEN
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment. Proximate compositions were determined, as well as the total, insoluble and soluble fibre contents. The water holding, oil holding and swelling capacities were also determined. For the antioxidant activity, three different test systems were used (ABTS, DPPH and FRAP). The dietary fibre content of the co-products varied in a range between 69.1 and 81.5g/100g on a dry matter basis with a good balanced ratio between insoluble dietary fibre and soluble dietary fibre. Phenol recovery was dependent on the fruit type and the solvent system used. Methanol:acetone was a more efficient solvent for extracting phenols than ethanol. There was a good correlation between total phenol content and antioxidant capacity of the fruit extracts. All samples analysed had good antioxidant capacity. The results of this study indicate that exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity.