Portal de Periódicos da CAPES

Garambullo ( Myrtillocactus geometrizans ): effect of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of phytochemicals

2022; Royal Society of Chemistry; Volume: 13; Issue: 8 Linguagem: Inglês

10.1039/d1fo04392g

2042-650X

Edelmira Sánchez-Recillas, Rocío Campos-Vega, Iza F. Pérez‐Ramírez, Iván Luzardo‐Ocampo, M. Liceth Cuellar-Núñez, Haydé Azeneth Vergara‐Castañeda,

Phytochemicals and Antioxidant Activities

Garambullo (Myrtillocactus geometrizans), endemic fruit from Mexico, contains several bioactive compounds (phenolic compounds, betalains, antioxidant fiber), highlighting it as a good functional food. In this research, the impact of the in vitro gastrointestinal digestion on phytochemical bioaccessibility from garambullo and its antioxidant capacity are studied. The fruit contained previously unidentified phytochemicals in the polar and non-polar extracts (acetone and hexane). The bioaccessibility decreased in the mouth and stomach for flavanones (up to 11.9 and 8.9%, respectively), isoflavones (up to 20.0 and 9.2%, respectively), flavonols (up to 15.2 and 15.7%, respectively), hydroxycinnamic acids (up to 21.7 and 13.1%, respectively), and betalains (up to 10.5 and 4.2%, respectively); hydroxybenzoic acids were increased (up to 752.8 and 552.6%, respectively), while tocopherols increased in the mouth (127.7%) and decreased in the stomach (up to 90.3%). In the intestinal phase, the digestible fraction showed low phytochemicals bioaccessibility, and some compounds were recovered in the non-digestible fraction. The antioxidant capacity decreased in different compartments of the gastrointestinal tract, being higher in the mouth (872.9, 883.6, 385.2, and 631.2 μmol TE per g dw by ABTS, DPPH, ORAC, and FRAP, respectively) and stomach (836.2, 942.1, 289.0, and 494.9 μmol TE per g dw ABTS, DPPH, ORAC, and FRAP, respectively). The results indicate that digestion positively or negatively affects compounds' bioaccessibility depending on their structural family, and the antioxidant capacity decreases but remains higher than other functional foods.