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Effect of in vitro gastrointestinal digestion on the release of phytochemicals from nanche (Byrsonima crassifolia L.) fruit - RIIIT
Effect of in vitro gastrointestinal digestion on the release of phytochemicals from nanche (Byrsonima crassifolia L.) fruit
The nanche fruit (Byrsonima crassifolia L.) represents an important nutritional source due to its high content of fiber, vitamins and minerals, as well as phytochemicals with biological activity. The objective of this investigation was to evaluate the release of phytochemicals during gastrointestinal digestion using an in vitro digestion model that simulates chemical and biological conditions, and to study changes in antioxidant activity during the digestion process. The results of the research showed that the fruits of the UAA1 selection showed the highest content of total soluble phenols in the chemical extraction (35 mg EAG/g) as well as in the gastric (11.02 mg EAG/g) and intestinal (8.9 mg GAE/g) stages. The transition from the acid environment to alkaline conditions caused a decrease in the amount of hydrolysable polyphenols. As for total flavonoids, these increased when passing to the intestinal phase. The stability of phenolic compounds to pH changes in the different stages of digestion affected their bioavailability, even though about 35 to 45% of the total phenol content was released in the gastric stage, these compounds decreased when passing to the intestinal stage. The changes in antioxidant activity during in vitro digestion correlated with changes in flavonoid concentration as well as pH. The fruits of the UAA1 selection showed the highest antioxidant capacity both gastric and intestinal levels. For the ABTS test, the fruits of the UAA1 selection presented a higher antioxidant capacity in the gastric stage (561 mmol ET/g). Regarding the intestinal stage, the UAA1 selection showed higher antioxidant capacity in the DPPH (763 mmol ET/g) and FRAP (1326 mmol ET/g) assays. The chemical extract of the UAA1 selection showed an antioxidant activity measured with the FRAP assay of 1442 mmol TE/g of nanche on a dry basis. The antioxidant activity measured at the end of the digestion procedure was 1326 mmol TE/g of butter on a dry basis, corresponding to 91% of the total antioxidant activity in the chemical extract. In conclusion, due to their intrinsic characteristics, the nanche fruits of the UAA1 selection could be used to obtain phytochemicals with applications in the development of functional foods.
Keywords: Antioxidant capacity, Byrsonima crassifolia, phenolic compounds, phytochemicals.
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