Enhanced bioaccessibility of crocetin sugar esters from saffron in infusions rich in natural phenolic antioxidants

Molecules

Volumn 20, Issue 10, 2015, Pages 17760-17774

  Ordoudi, Stella A ^a   Kyriakoudi, Anastasia ^a   Tsimidou, Maria Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bioaccessibility; Crocetin sugar esters; In vitro digestion; Phenolic antioxidants; Saffron infusions

Indexed keywords

ANTIOXIDANT; CARBOHYDRATE; CAROTENOID; CROCETIN; ESTER; PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; CROCUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTIOXIDANTS; CARBOHYDRATES; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CROCUS; ESTERS; PHENOLS; PLANT EXTRACTS;

EID: 84946128925     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules201017760     Document Type: Article

References (28)

1. Kyriakoudi, A.; Chrysanthou, A.; Mantzouridou, F.; Tsimidou, M.Z. Revisiting extraction of bioactive apocarotenoids from Crocus sativus L. dry stigmas (saffron). Anal. Chim. Acta 2012, 755, 77-85.
2. Kyriakoudi, A.; Ordoudi, S.A.; Roldan-Medina, M.; Tsimidou, M.Z. Saffron, A Functional Spice. Austin J. Nutri. Food Sci. 2015, 3, 1059, ISSN: 2381-8980.
3. Fernández-García, E.; Carvajal-Lérida, I.; Pérez-Gálvez, A. In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutr. Res. 2009, 29, 751-760.
4. Kyriakoudi, A.; Tsimidou, M.Z.; O'Callaghan, Y.C.; Galvin, K.; O'Brien, N.M. Changes in total and individual crocetin esters upon in vitro gastrointestinal digestion of saffron aqueous extracts. J. Agric. Food Chem. 2013, 61, 5318-5327.
5. McCarthy, A.; O'Brien, N.M. Bioaccessibility of functional ingredients. Curr. Nutr. Food Sci. 2013, 9, 271-282.
6. Rodríguez-Roque, M.J.; Rojas-Graü, M.A.; Elez-Martínez, P.; Martín-Belloso, O. In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix. J. Func. Foods 2014, 7, 161-169.
7. Van Der Burg-Koorevaar, M.C.D.; Miret, S.; Duchateau, G.S.M.J.E. Effect of milk and brewing method on black tea catechin bioaccessibility. J. Agric. Food Chem. 2011, 59, 7752-7758.
8. Piljac-Žegarac, J.; Šamec, D.; Piljac, A. Herbal teas: A focus on antioxidant properties. In Tea in Health and Disease Prevention; Preedy, V., Ed.; Academic Press: Massachusetts, MA, USA, 2013; Chapter 11, pp. 129-140.
9. Sánchez, A.M.; Carmona, M.; Ordoudi, S.A.; Tsimidou, M.Z.; Alonso, G.L. Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark. J. Agric. Food Chem. 2008, 56, 1627-1637.
10. Tsimidou, M.; Tsatsaroni, E. Stability of saffron pigments in aqueous extracts. J. Food Sci. 1993, 58, 1073-1075.
11. Podsędek, A.; Redzynia, M.; Klewicka, E.; Koziolłkiewicz, M. Matrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion. Biomed. Res. Int. 2014, 2014, 1-11, doi:10.1155/2014/365738.
12. Rodríguez-Roque, M.J.; Rojas-Graü, M.A.; Elez-Martínez, P.; Martín-Belloso, O. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. J. Agric. Food Chem. 2013, 61, 1859-1867.
13. Jeszka-Skowron, M.; Zgoła-Grzes̈kowiak, A. Analysis of antioxidant activity, chlorogenic acid, and rutin content of Camellia sinensis infusions using response surface methodology optimization. Food Anal. Methods 2014, 7, 2033-2041.
14. Joubert, E.; de Beer, D. Rooibos (Aspalathus linearis) beyond the farm gate: From herbal tea to potential phytopharmaceutical. South Afr. J. Bot. 2011, 77, 869-886.
15. Lee, J. Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products. J. Funct. Foods 2010, 2, 158-162.
16. Tsakona, S.; Galanakis, C.M.; Gekas, V. Hydro-ethanolic mixtures for the recovery of phenols from Mediterranean plant materials. Food Bioprocess Technol. 2010, 5, 1384-1393.
17. Kapp, K.; Hakala, E.; Orav, A.; Pohjala, L.; Vuorela, P.; Püssa, T.; Vuorela, H.; Raal, A. Commercial peppermint (Mentha × piperita L.) teas: Antichlamydial effect and polyphenolic composition. Food Res. Int. 2013, 53, 758-766.
18. Ordoudi, S.A.; Befani, C.D.; Nenadis, N.; Koliakos, G.G.; Tsimidou, M.Z. Further examination of antiradical properties of Crocus sativus stigmas extract rich in crocins. J. Agric. Food Chem. 2009, 57, 3080-3086.
19. Nenadis, N.; Lazaridou, O.; Tsimidou, M.Z. Use of reference compounds in antioxidant activity assessment. J. Agric. Food Chem. 2007, 55, 5452-5460.
20. Martínez-Ortega, M.V.; García-Parrilla, M.C.; Troncoso, A.M. Changes in phenolic composition of wines submitted to in vitro dissolution tests. Food Chem. 2001, 73, 11-16.
21. Fecka, I.; Turek, S. Determination of polyphenolic compounds in commercial herbal drugs and spices from Lamiaceae: Thyme, wild thyme and sweet marjoram by chromatographic techniques. Food Chem. 2008, 108, 1039-1053.
22. Freeman, B.L.; Eggett, D.L.; Parker, T.L. Synergistic and antagonistic interactions of phenolic compounds found in navel oranges. J. Food Sci. 2010, 75, 570-576.
23. Frontela, C.; Ros, G.; Martínez, C.; Sánchez-Siles, L.M.; Canali, R.; Virgili, F. Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion. J. Sci.Food Agric. 2011, 91, 286-292.
24. ISO. Saffron (Crocus sativus Linneaus) Part 1: Specifications. International Organization for Standardization; ISO 3632-1; ISO: Geneva, Switzerland, 2011.
25. Kyriakoudi, A.; Tsimidou, M.Z. A food-grade approach to isolate crocetin from saffron (Crocus sativus L.) extracts. Food Anal. Methods 2015, 8, 2261-2272.
26. Nenadis, N.; Tsimidou, M. Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH.) Tests. J. Am. Oil Chem. Soc. 2002, 79, 1191-1195.
27. Carmona, M.; Zalacain, A.; Sánchez, A.M.; Novella, J.L.; Alonso, G.L. Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS. J. Agric. Food Chem. 2006, 54, 973-979.
28. Tarantilis, P.; Tsoupras, G.; Polissiou, M. Determination of saffron (Crocus sativus L.) components in crude plant extract using high -performance liquid chromatography-UV-visible photodiode-array detection mass spectrometry. J. Chromatogr. A 1995, 699, 107-118.