Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit

Autor(es)

Farias, David de Paulo ^[1] ; de Araujo, Fabio Fernandes ^[1] ; Neri-Numa, Iramaia Angelica ^[1] ; Dias-Audibert, Flavia Luisa ^[2] ; Delafiori, Jeany ^[2] ; Catharino, Rodrigo Ramos ^[2] ; Pastore, Glaucia Maria ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Bioflavors & Bioact Cpds Lab, Dept Food Sci, Fac Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Pharmaceut Sci, Innovare Biomarkers Lab, BR-13083877 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 150, n. A DEC 2021.
• Citações Web of Science: 0

Resumo

Uvaia is a Brazilian fruit species that has great economic and nutritional potential, in addition to being a good source of compounds of biological interest. In this study, we evaluated for the first time the influence of in vitro gastrointestinal digestion on the bioaccessibility and bioactivity of phenolic compounds from two fractions of uvaia (edible and seed). It was observed that the content of total phenolic compounds was about 3 times higher in the seed (undigested extract), but reduced significantly after intestinal digestion (-50.08%). In turn, the total flavonoid content was about 5 times higher in the undigested seed extract. After intestinal digestion, the flavonoid content increased in the edible fraction (+109.49%) and decreased in the uvaia seed (-70.20%). The heatmap analysis showed that after intestinal digestion, there was an increase in the relative intensity of the flavonoids, while phenolic acids reduced their intensity. The antioxidant capacity of the undigested extract was 4-7 times greater for the seed, but decreased after intestinal digestion (-8.04-27.23%), while the antioxidant capacity of the edible fraction increased by 72.12-107.89% in this same stage of digestion. Thus, the content of phenolic compounds and antioxidant capacity were higher in the uvaia seed, and the bioaccessibility of the bioactive compounds in this fruit were dependent on the fraction and digestive phase evaluated. These results can contribute to the establishment of uvaia as a novel ingredient for preparations with functional claims. (AU)

• Processo FAPESP: 20/00225-6 - Determinação do potencial antioxidante, bioacessibilidade in vitro e avaliação das atividades antidiabética e prebiótica da uvaia (Eugenia pyriformis Cambess)
• Beneficiário: David de Paulo Farias
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 19/05718-3 - Determinação das alterações metabólicas e do potencial terapêutico do Zika Vírus em células tumorais por espectrometria de massas e inteligência artificial
• Beneficiário: Jeany Delafiori
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 20/15163-6 - Determinação da composição química, bioacessibilidade e avaliação das atividades antidiabéticas e prebióticas dos frutos de Xique-Xique (Pilosocereus gounellei) e Mandacaru (Cereus jamacaru)
• Beneficiário: Fábio Fernandes de Araújo
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Temático