These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes.
    Author: Sollano-Mendieta XC, Meza-Márquez OG, Osorio-Revilla G, Téllez-Medina DI.
    Journal: Foods; 2021 Aug 25; 10(9):. PubMed ID: 34574105.
    Abstract:
    Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04-78.66%) and TAC (128.45-280.50%), whereas the intestinal stage released the highest content of TCC (11.31-34.20%), TPC (68.61-95.36%), and TFC (72.76-95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.
    [Abstract] [Full Text] [Related] [New Search]