Optimization of extraction and study of the in vitro static simulation of INFOGEST gastrointestinal digestion and in vitro colonic fermentation on the phenolic compounds of dandelion and their antioxidant activities

• Published in: Journal of food measurement & characterization 2023-12, Vol.17 (6), p.5660-5682
• Main Authors: Laib, Imen, Eddine Laib, Djamel, Semouma, Dounyazed, Cheriet, Nardjess, Aouzal, Badis, Barkat, Malika, Zaidi, Nedjoua, Maroua Benredouane, Zineb, Bennaga, Insaf, Bendjama, Khaoula, Remita, Bouchra, Bouhezza, Cheima, Falouti, Hayete
• Format: Article
• Language: English
• Subjects: Antioxidants; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Design of experiments; Digestion; Digestive system; Engineering; Experimental design; Fermentation; Flavonoids; Food Science; Gastrointestinal tract; Intestine; Optimization; Original Paper; Phases; Phenolic compounds; Phenols; Polyphenols; Simulation; Spectrophotometry; Tannins
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02083-4

The aim of this study is to optimize the extraction process and investigate the impact of in vitro gastrointestinal digestion on phenolic compounds, including total polyphenols, flavonoids, and tannins, present in dandelion ( Taraxacum officinale ), and their corresponding antioxidant activity. To optimize the quantity of extracted phenolic compounds and their antioxidant activity, a centered composite experimental design was employed, with solvent concentration and maceration time as the optimized factors. The study also examines the effect of digestion and colonic fermentation on the antioxidant activity and phenolic compound content of dandelion, using in vitro static simulation of INFOGEST gastrointestinal digestion and colonic fermentation, respectively. Spectrophotometric methods were used to determine the total polyphenol, flavonoid, and tannin contents of the plant. The evaluation of antioxidant activity was carried out using the DPPH and ABTS methods. Results indicated that the optimal contents of total polyphenols, flavonoids, and tannins were 13.6311 mg GAE/g, 10.8377 mg QE/g, and 7.584 mg EAT/g, respectively. The DPPH and ABTS methods recorded minimum IC50 values of 0.0892 mg/mL and 0.15 mg/mL, respectively. The study revealed that the salivary, gastric, and intestinal phases of digestion and in vitro colonic fermentation cause a decrease in total polyphenols and tannins but increase the flavonoid content, which initially rises during the oral phase, decreases during the gastric and intestinal phases, and increases again during in vitro colonic fermentation. The evaluation of antioxidant activity by the DPPH method shows that the dandelion extract exhibits strong antioxidant activity, which decreases during the oral phase, but gradually increases after the gastric, intestinal, and fecal fermentation phases. However, there was no significant difference in antioxidant capacity between the digested and undigested plant samples for the ABTS method.