Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity in a blended fruit juice (BFJ) containing orange, pineapple, and kiwi. Vitamin...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-02, Vol.61 (8), p.1859-1867
Main Authors: Rodríguez-Roque, María Janeth, Rojas-Graü, María Alejandra, Elez-Martínez, Pedro, Martín-Belloso, Olga
Format: Article
Language:English
Subjects:
absorption
Actinidia - metabolism
Ananas - metabolism
antioxidant activity
ascorbic acid
Ascorbic Acid - metabolism
Beverages - analysis
bioavailability
Biological and medical sciences
Biological Availability
carotenes
Carotenoids - metabolism
Citrus sinensis - metabolism
Digestion
flavonoids
Food industries
Fruit - metabolism
Fruit and vegetable industries
fruit juices
Fundamental and applied biological sciences. Psychology
gastrointestinal system
Gastrointestinal Tract - metabolism
Humans
in vitro digestion
Models, Biological
phenolic acids
Phenols - metabolism
pineapples
xanthophylls
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Summary:The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity in a blended fruit juice (BFJ) containing orange, pineapple, and kiwi. Vitamin C and most of the analyzed phenolic compounds were quite stable under gastric conditions (recovery > 75%), whereas carotenoids diminished significantly (to 64%). The concentration of all the evaluated compounds decreased during small intestinal digestion. The bioaccessibility of hydrophilic constituents was higher than that of lipophilic constituents. Flavonoids, vitamin C, and phenolic acids showed bioaccessibilities of 20.1, 15.0, and 12.7%, respectively. However, carotenes and xanthophylls were around 7.6 and 17.4% available for absorption. Despite the decrease in the concentration of these bioactive compounds after being subjected to an in vitro gastrointestinal digestion, results suggest that BFJ is an important source of bioaccessible constituents.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf3044204