Encapsulating ICalendula arvensis/I L. Florets: UHPLC-HRMS Insights into Bioactive Compounds Preservation and Oral Bioaccessibility

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-12, Vol.28 (1)
• Main Authors: Fiorentino, Marika, Piccolella, Simona, Gravina, Claudia, Stinca, Adriano, Esposito, Assunta, Catauro, Michelina, Pacifico, Severina
• Format: Article
• Language: English
• Subjects: Bioflavonoids; Dextrins; Flavones; Flavonoids; Functional foods; High performance liquid chromatography; Mass spectrometry; Metabolites; Saponins
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28010199

Wild edible plants, once consumed in times of famine or for health purposes, today represent an interesting dietary supplement, aimed at enriching local dishes and/or formulating healthy nutraceutical products. In fact, the broad content of different, and diversely bioactive, specialized metabolites therein suggests new scenarios of use which, in order to be as functional as possible, must maximize the bioactivity of these compounds while preserving their chemistry. In this context, based on a recent investigation on the metabolic profile of the organs of Calendula arvensis that highlighted that florets are abundant in flavonol glycosides and triterpene saponins, the freeze-drying encapsulation of their alcoholic extract (FE) into maltodextrin (MD) was investigated. FE-MD chemical composition was evaluated using Fourier Transform InfraRed spectroscopy (FTIR), while ultra-high performance liquid chromatography coupled with high-resolution tandem mass spectrometry (UHPLC-HRMS/MS) techniques were employed to unravel FE compound preservation also during in vitro simulated digestion. The establishment of H-bonds between FE compounds and MD hydroxyl groups was in line with FE-MD biocompatibility in Caco-2 cells, while in vitro digestion mostly affected structural integrity and/or diversity. Flavonol compounds underwent deglycosylation and demethylation, while deacylation, beyond oxidation, involved triterpene saponins, which massively preserve their aglycone core.