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Effect of in vitro digestion on functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts

Abstract

Brazilian native fruits are reported to be promising sources of bioactive compounds, however bioactivity depends on their stability along the digestive process. This study evaluated the α-glucosidase inhibition, antioxidant activity and total phenolic content (TPC) stability of araçá, butiá and pitanga fruit extracts using an in vitro digestion model. Additionally, the individual phenolic compounds recovery of the most stable and active extract was evaluated by HPLC-DAD-ESI-MS/MS. Overall, the antioxidant activity of all extracts decreased along the process. Araçá fruit extracts, at the end of digestion, showed α-glucosidase inhibition values similar to their non-digested extracts and the highest TPC recovery (28%). Recovery of individual phenolic compounds of red araçá fruit extract revealed a negative impact on the stability of ellagitannins. Araçá fruit extracts seem to provide phenolic compounds with α-glucosidase inhibitory properties after the gastrointestinal digestion, indicating their potential to be used in the control of type II diabetes.

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Publication details

The article was received on 04 Jul 2018, accepted on 24 Oct 2018 and first published on 25 Oct 2018


Article type: Paper
DOI: 10.1039/C8FO01329B
Citation: Food Funct., 2018, Accepted Manuscript
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    Effect of in vitro digestion on functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts

    J. Vinholes, S. F. Reis, G. S. Lemos, R. L. Barbieri, V. De Freitas, R. C. Franzon and M. Vizzotto, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01329B

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