In vitro bioaccessibility of carotenoids and phenolic compounds in emulsions: compounds formed and influence on the antioxidant capacity

• Grant number: 12/20988-8
• Support type: Regular Research Grants
• Duration: February 01, 2013 - July 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal researcher: Adriana Zerlotti Mercadante
• Grantee: Adriana Zerlotti Mercadante
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated grant(s): 13/50789-0 - Bioacessibility of beta-cryptoxanthin vs beta-carotene from major food contributors to the provitamin A intake in Brazil, Panama and Spain, AP.R

Abstract

Carotenoids and phenolic compounds have important physic-chemical properties related to the decreased risk of chronic-degenerative diseases. Their action is partially related to the reduction or inhibition of deleterious oxidation reactions by scavenging reactive oxygen (ROS) and nitrogen (RNS) species produced during the oxidative/nitrosative stress. The identification of the compounds formed after digestion and the alterations in the antioxidant capacity against reactive species of biological relevance were investigated in only a few studies on the bioaccessibility of carotenoids and phenolic compounds in food. However, this type of information is essential, since the content of the bioactive compounds in food, as well as the antioxidant capacity, should be overestimated when compared to the bioaccessible fraction. In this sense, this project aims to answer the following questions: (i) Does the in vitro digestion have negative or positive impact on the ROS and RSN scavenging capacity of carotenoids and phenolic compounds?; (ii) What are the bioaccessible compounds available as antioxidants after the in vitro digestion?; (iii) What is the effect of the simultaneous presence of carotenoids and phenolic compounds on the in vitro bioaccessibility and on the antioxidant capacity? In order to answer these questions, emulsions containing lipophilic and hydrophilic extracts from fruits or standards of carotenoids and phenolic compounds will be prepared and the in vitro digestion will be evaluated by a static method, the ROS and RNS scavenging capacity will be evaluated by specific methods for each reactive species and the compounds formed after the digestion will be characterized by high performance liquid chromatograph coupled to a diode array and a mass spectrometer detectors (HPLC-DAD-MSn). (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

RODRIGUES, DANIELE BOBROWSKI; BARROS MARIUTTI, LILIAN REGINA; MERCADANTE, ADRIANA ZERLOTTI. Two-step cleanup procedure for the identification of carotenoid esters by liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry. Journal of Chromatography A, v. 1457, p. 116-124, JUL 29 2016. Web of Science Citations: 10.

RODRIGUES, DANIELE BOBROWSKI; BARROS MARIUTTI, LILIAN REGINA; MERCADANTE, ADRIANA ZERLOTTI. An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization. FOOD & FUNCTION, v. 7, n. 12, p. 4992-5001, 2016. Web of Science Citations: 20.

MARIUTTI, LILIAN R. B.; RODRIGUES, ELISEU; CHISTE, RENAN C.; FERNANDES, EDUARDA; MERCADANTE, ADRIANA Z. The Amazonian fruit Byrsonima crassifolia effectively scavenges reactive oxygen and nitrogen species and protects human erythrocytes against oxidative damage. Food Research International, v. 64, p. 618-625, OCT 2014. Web of Science Citations: 18.

MARIUTTI, LILIAN R. B.; RODRIGUES, ELISEU; MERCADANTE, ADRIANA Z. Carotenoids from Byrsonima crassifolia: Identification, quantification and in vitro scavenging capacity against peroxyl radicals. Journal of Food Composition and Analysis, v. 31, n. 1, p. 155-160, AUG 2013. Web of Science Citations: 18.