Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

Food Research International

Volumn 62, Issue , 2014, Pages 1069-1079

  Sengul, Hafizenur ^a   Surek, Ece ^a,b   Nilufer Erdil, Dilara ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Anthocyanins; Bioaccessibility; Food matrix; In vitro digestion; Phenolics; Pomegranate

Indexed keywords

ANTHOCYANINS; ASCORBIC ACID; CELLULOSE; CITRIC ACID; DAIRIES; DAIRY PRODUCTS; GLUCOSE; LINOLEIC ACID; MEATS; PLANTS (BOTANY); PROBIOTICS; PROTEINS; SOYBEAN OIL; SPECTROPHOTOMETRY; STARCH; SUNFLOWER OIL;

BIOACCESSIBILITY; FOOD MATRIXES; IN-VITRO DIGESTIONS; PHENOLICS; POMEGRANATE;

BAKERIES;

EID: 84902592245     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.055     Document Type: Article

References (43)

1. Alighourchi H., Bargezar M., Abbasi S. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology 2008, 227:881-887.
2. Bino R.J., Vos C.H.R.D., Lieberman M., Hall R.D., Bovy A., Jonker H.H., et al. The light hyperresponsive high pigment-2 mutation of tomato: Alterations in the fruit metabolome. New Phytologist 2005, 166:427-438.
3. Carlos H.P., Ayala J.F., Ganzalex-Aguilar A.G. The role of dietary fiber in the bioaccessibility and bioavailability. Journal of Food Science 2011, 76:R6-R15.
4. Cebeci F., Sahin-Yesilcubuk N. The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability. International Journal of Food Sciences and Nutrition 2014, 65:69-78.
5. Dupas C.J., Marsset-Baglieri C.J., Ordonaud C.S., Ducept F.M.G., Maillard M.N. Coffee antioxidant properties: Effects of milk addition and processing conditions. Journal of Food Science 2006, 71:253-258.
6. Fazzari M., Fukumoto L., Mazza G., Livrea M.A., Tesoriere L., Marco L.D. In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry 2008, 56:3561-3568.
7. Gil-Izquierdo M., Tomas-Barberan F.A., Hess-Pierce B., Holcroft D.M., Kader A.A. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 2000, 48:4581-4589.
8. Gil-Izquierdo A., Zafrilla P., Tomás-Barberán F.A. An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract. European Food Research and Technology 2002, 214:155-159.
9. Hernandez F., Melgarejo P., Tomas-Barberon F.A., Artes F. Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. European Food Research and Technology 1999, 210:39-42.
10. Hur S.J., Lim B.O., Decker E.A., McClements D.J. In vitro human digestion models for food applications. Food Chemistry 2011, 125:1-12.
11. Kar C.E., Ferchichi A., Attia F., Bouajila J. Pomegranate (Punica granatum) juices: Chemical composition, micronutrient cations and antioxidant capacity. Journal of Food Science 2011, 76:795-800.
12. Karadeniz F., Burdurlu H.S., Koca N., Soyer Y. Activity of selected fruits and vegetables grown in Turkey. Tubitak Journal of Agricultural and Forestry 2005, 29:297-303.
13. Keogh J.B., Mclnerney J., Clifton P.M. The effect of milk protein on the bioavailability of cocoa polyphenols. Journal of Food Science 2007, 72:230-233.
14. Langley-Evans S.C. Consumption of black tea elicits an increase in plasma antioxidant potential in humans. International Journal of Food Science and Nutrition 2000, 51:309-315.
15. Larkin T.A., Price W.E., Astheimer L.B. Increased probiotic yogurt or resistant starch intake does not affect isoflavone bioavailability in subjects consuming a high soy diet. Nutrition 2007, 23:709-718.
16. Lesser S., Cermak R., Wolfram S. Bioavailability of quercetin in pigs is influenced by the dietary fat content. The Journal of Nutrition 2004, 134:1508-1511.
17. Liang L., Wu X., Zhao T., Zhao J., Li F., Zou Y., et al. In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion. Food Research International 2012, 46:176-182.
18. Marti N., Perez-Vicente A., Garcia-Viguera C. Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture 2001, 82:217-221.
19. McDougall G.J., Dobson P., Smith P., Blake A., Stewart D. Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. Journal of Agricultural and Food Chemistry 2005, 53:5896-5904.
20. McDougall G.J., Fyffe S., Dobson P., Stewart D. Anthocyanins from red cabbage - Stability to simulated gastrointestinal digestion. Phytochemistry 2007, 68:1285-1294.
21. McGhie T.K., Walton M.C. The bioavailability and absorption of anthocyanins: Towards a better understanding. Molecular Nutrition & Food Research 2007, 51:702-713.
22. Mullen W., Edwards C.A., Serafini M., Crozier A. Bioavailability of pelargonidin-3-O-glucoside and its metabolites in humans following the ingestion of strawberries with and without cream. Journal of Agricultural and Food Chemistry 2008, 56:713-719.
23. Neilson A.P., George J.C., Janle E.M., Mattes R.D., Rudolph R., Matusheski N.V., et al. Influence of chocolate matrix composition on cocoa flavan-3-ol bioaccessibility in vitro and bioavailability in humans. Journal of Agricultural and Food Chemistry 2009, 57:9418-9426.
24. Ortega N., Reguant J., Romero M.P., Macia A., Motilva M.J. Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model. Journal of Agricultural and Food Chemistry 2009, 57:5743-5749.
25. Perez-Vicente A., Gil-Izquierdo A., Garcia-Viguera C. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins and vitamin C. Journal of Agricultural and Food Chemistry 2002, 50:2308-2312.
26. Prakash C.V.S., Prakash I. Bioactive chemical constituents from pomegranate (Punica granatum) juice, seed and peel: A review. International Journal of Research in Chemistry and Environment 2011, 1:1-18.
27. Reddy V.C., Vidya Sagar G.V., Sreeramulu D., Venu L., Raghunath M. Addition of milk does not alter the antioxidant activity of black tea. Annals of Nutrition and Metabolism 2005, 49:189-195.
28. Richelle M., Tavazzi I., Offord E. Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry 2001, 49:3438-3442.
29. Santiago L.G., Carrara C., González R.J. Interaction of soy protein isolate and meat protein in a model emulsion system: Effect of emulsification order and characteristics of soy isolate used. Food Science and Technology International 2005, 11:79-88.
30. Seeram N.P., Adams L.S., Henning S.M., Niu Y., Zhang Y., Nair M.G., et al. In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. Journal of Nutritional Biochemistry 2005, 16:360-367.
31. Serafini M., Bugianesi R., Maiani G., Valtuena S., Santis S.D., Crozier A. Plasma antioxidants from chocolate. Nature 2003, 424:1013.
32. Serafini M., Ghiselli A., Ferro-Luzzi A. In vivo antioxidant effect of green and black tea in man. European Journal of Clinical Nutrition 1996, 50:28-32.
33. Serafini M., Testa M.F., Villano D., Pecorari M., Wieren K.V., Azzini E., et al. Antioxidant activity of blueberry fruit is impaired by association with milk. Free Radical Biology & Medicine 2009, 46:769-774.
34. Tagliazucchi D., Verzelloni E., Bertolini D., Conte A. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry 2009, 120:599-606.
35. Tehranifor A., Zarei M., Nemati Z., Esfandiyari B., Vazifeshenas M.R. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Scientia Horticulturae 2010, 126:180-185.
36. Toydemir G., Boyacioglu D., Capanoglu E., Van der Meer I.M., Tomasseni M.M.M., Hall R.D., et al. Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells. Journal of Agricultural and Food Chemistry 2013, 61:11434-11441.
37. Van het Hof K.H., Kivits G.A., Weststrate J.A., Tijburg L.B. Bioavailability of catechins from tea: The effect of milk. European Journal of Clinical Nutrition 1998, 52:356-359.
38. Velioglu Y.S., Mazza G., Gao L., Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry 1998, 46:4113-4117.
39. Walton M.C., Hendriks W.H., Broomfield A.M., McGhie T.K. Viscous food matrix influences absorption and excretion but not metabolism of blackcurrant anthocyanins in rats. Journal of Food Science 2009, 74:H22-H29.
40. Wolfe K.L., Kang X., He X., Dong M., Zhang Q., Liu R.H. Cellular antioxidant activity of common fruits. Journal of Agricultural and Food Chemistry 2008, 56:8418-8426.
41. Yang M., Koo S.I., Song W.O., Chun O.K. Food matrix affecting anthocyanin bioavailability: Review. Current Medicinal Chemistry 2011, 18:291-300.
42. Yi W., Akoh C.C., Fischer J., Krewer G. Absorption of anthocyanins from blueberry extracts by Caco-2 human intestinal cell monolayers. Journal of Agricultural and Food Chemistry 2006, 54:5651-5658.
43. Zhang H., Zheng J., Liu X., Ding Q., Jiang L., Guo H., et al. Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats. Molecular Nutrition and Food Research 2012, 56:1511-1519.