1) Necmettin Erbakan University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Konya, Turkey; 2) Necmettin Erbakan University, Faculty of Engineering-Architecture, Department of Food Engineering, Konya, Turkey
Effect of in vitro digestion on hydrophilic and lipophilic antioxidant capacity of commonly consumed fruits and vegetables
Auswirkung der In-vitro-Verdauung auf die hydrophile und lipophile antioxidative Kapazität von häufig verzehrten Obst- und Gemüsesorten
Fatma Kübra Sayın1), Derya Arslan Danacıoğlu2), Şenay Burçin Alkan1), Hasan Hüseyin Kara1)
Summary
Raw consumed fruits and vegetables are the main sources of dietary antioxidants as bioactive food components. The aim of this study was to compare the hydrophilic and lipophilic antioxidant activity of fruits and vegetables after in vitro digestion. For this purpose, the hydrophilic and lipophilic fractions of these foods were isolated and then in vitro digestion was performed. The Folin-Ciocalteu method, a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay, and a Trolox equivalent antioxidant capacity (TEAC) assay were used herein. A comparison of the antioxidant activities before and after in vitro digestion revealed that digestion appeared to increase the antioxidant capacity of the lipophilic fractions, whereas no such increase occurred in the hydrophilic fractions. For the hydrophilic fraction, the total phenolic content of the tested fruits and vegetables was in the range of 0.02–0.44 g kg–1 after gastric digestion, and it was 0.01–0.34 g kg–1 after duodenal digestion. For the lipophilic fraction, it ranged from 0.01 to 5.07 g kg–1 after gastric digestion and 0.06 to 3.97 g kg–1 after duodenal digestion. For the hydrophilic fraction, the total antioxidant capacity of the tested fruits and vegetables was in the range of 18.7–31.5% after gastric digestion and it was 21.0–39.9% after duodenal digestion. For the lipophilic fraction, it ranged from 26.8 to 93.7% after gastric digestion and 49.0 to 92.2% after duodenal digestion. The majority of the fruits and vegetables tested showed significantly increased antioxidant activities after in vitro digestion, when compared to their initial value.
Keywords: Antioxidant, digestion, fruit, hydrophilic, lipophilic, vegetable
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Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 73,
93–100 (2022)
DOI 10.2376/0003-925X-73-93
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X