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

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

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49 Citazioni (Scopus)

Abstract

The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessed by a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatin digestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- and colon-available fractions. After pepsin digestion, the % recovery of total phenolics, relative to the original starting material, increased, whereas the % anthocyanins did not change. Following pancreatic digestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26–30% and the OUT (colon-available) fraction was about 77–101%. The anthocyanin content in the IN fraction was 15–21%, and in the OUT fraction, it was 52–67%. Skeena, Lapins, and Sweetheart cultivars contained higher levels of total phenolics and anthocyanins, which resulted in higher concentrations of these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compounds was also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries had higher % total phenolics in the IN fraction than mature or overmature cherries. However, immature cherries had the lowest concentrations of these compounds, making the actual bioavailable amounts of these compounds lower than for mature and overmature fruit. High-performance liquid chromatography analysis of Lapins cherries at three maturity stages confirmed the results obtained using spectrophotometric 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

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Anthocyanins
Prunus avium
Biological Availability
bioavailability
anthocyanins
Digestion
phenolic compounds
digestion
Pepsin A
cultivars
pepsin
Dialysis
bile salts
dialysis
maturity stage
Fruits
Bile Acids and Salts
Serum
Small Intestine
colon

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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@article{5c3916cae59847bb938356af05fc806f,
title = "In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus avium L.)",
abstract = "The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessed by a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatin digestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- and colon-available fractions. After pepsin digestion, the {\%} recovery of total phenolics, relative to the original starting material, increased, whereas the {\%} anthocyanins did not change. Following pancreatic digestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26–30{\%} and the OUT (colon-available) fraction was about 77–101{\%}. The anthocyanin content in the IN fraction was 15–21{\%}, and in the OUT fraction, it was 52–67{\%}. Skeena, Lapins, and Sweetheart cultivars contained higher levels of total phenolics and anthocyanins, which resulted in higher concentrations of these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compounds was also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries had higher {\%} total phenolics in the IN fraction than mature or overmature cherries. However, immature cherries had the lowest concentrations of these compounds, making the actual bioavailable amounts of these compounds lower than for mature and overmature fruit. High-performance liquid chromatography analysis of Lapins cherries at three maturity stages confirmed the results obtained using spectrophotometric methods for total phenolics and anthocyanins.",
keywords = "Anthocyanins; cianydin; flavonoids, total phenolics; cherry; functional food, digestion; bioavailability; maturity; ripening.",
author = "{Di Marco}, Luigi and Livrea, {Maria Antonia} and Luisa Tesoriere and Marco Fazzari and Lana Fukumoto and Marco Fazzari and Giuseppe Mazza",
year = "2008",
language = "English",
volume = "56 (10)",
pages = "3561--3568",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",

}

TY - JOUR

T1 - In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus avium L.)

AU - Di Marco, Luigi

AU - Livrea, Maria Antonia

AU - Tesoriere, Luisa

AU - Fazzari, Marco

AU - Fukumoto, Lana

AU - Fazzari, Marco

AU - Mazza, Giuseppe

PY - 2008

Y1 - 2008

N2 - The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessed by a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatin digestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- and colon-available fractions. After pepsin digestion, the % recovery of total phenolics, relative to the original starting material, increased, whereas the % anthocyanins did not change. Following pancreatic digestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26–30% and the OUT (colon-available) fraction was about 77–101%. The anthocyanin content in the IN fraction was 15–21%, and in the OUT fraction, it was 52–67%. Skeena, Lapins, and Sweetheart cultivars contained higher levels of total phenolics and anthocyanins, which resulted in higher concentrations of these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compounds was also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries had higher % total phenolics in the IN fraction than mature or overmature cherries. However, immature cherries had the lowest concentrations of these compounds, making the actual bioavailable amounts of these compounds lower than for mature and overmature fruit. High-performance liquid chromatography analysis of Lapins cherries at three maturity stages confirmed the results obtained using spectrophotometric methods for total phenolics and anthocyanins.

AB - The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessed by a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatin digestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- and colon-available fractions. After pepsin digestion, the % recovery of total phenolics, relative to the original starting material, increased, whereas the % anthocyanins did not change. Following pancreatic digestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26–30% and the OUT (colon-available) fraction was about 77–101%. The anthocyanin content in the IN fraction was 15–21%, and in the OUT fraction, it was 52–67%. Skeena, Lapins, and Sweetheart cultivars contained higher levels of total phenolics and anthocyanins, which resulted in higher concentrations of these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compounds was also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries had higher % total phenolics in the IN fraction than mature or overmature cherries. However, immature cherries had the lowest concentrations of these compounds, making the actual bioavailable amounts of these compounds lower than for mature and overmature fruit. High-performance liquid chromatography analysis of Lapins cherries at three maturity stages confirmed the results obtained using spectrophotometric methods for total phenolics and anthocyanins.

KW - Anthocyanins; cianydin; flavonoids, total phenolics; cherry; functional food, digestion; bioavailability; maturity; ripening.

UR - http://hdl.handle.net/10447/48415

M3 - Article

VL - 56 (10)

SP - 3561

EP - 3568

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -