In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus avium L.)

Maria Antonia Livrea, Luigi Di Marco, Luisa Tesoriere, Marco Fazzari, Lana Fukumoto, Marco Fazzari, Giuseppe Mazza

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66 Citazioni (Scopus)


The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessedby a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatindigestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- andcolon-available fractions. After pepsin digestion, the % recovery of total phenolics, relative to theoriginal starting material, increased, whereas the % anthocyanins did not change. Following pancreaticdigestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26–30% andthe OUT (colon-available) fraction was about 77–101%. The anthocyanin content in the IN fractionwas 15–21%, and in the OUT fraction, it was 52–67%. Skeena, Lapins, and Sweetheart cultivarscontained higher levels of total phenolics and anthocyanins, which resulted in higher concentrationsof these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compoundswas also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries hadhigher % total phenolics in the IN fraction than mature or overmature cherries. However, immaturecherries had the lowest concentrations of these compounds, making the actual bioavailable amountsof these compounds lower than for mature and overmature fruit. High-performance liquid chromatographyanalysis of Lapins cherries at three maturity stages confirmed the results obtained usingspectrophotometric methods for total phenolics and anthocyanins.
Lingua originaleEnglish
pagine (da-a)3561-3568
Numero di pagine8
RivistaJournal of Agricultural and Food Chemistry
Volume56 (10)
Stato di pubblicazionePublished - 2008

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1100.1100???


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