Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method

•The antioxidant capacity of food influences its shelf life and human health.•We depict an improved protocol to define food global antioxidant response (GAR+).•GAR+ includes in vitro digestion and fermentation for extraction of antioxidants.•Fermentation should be performed pooling of fresh-mixed fa...

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Bibliographic Details
Published in:Food chemistry 2018-01, Vol.239, p.1253-1262
Main Authors: Pérez-Burillo, S., Rufián-Henares, J.A., Pastoriza, S.
Format: Article
Language:English
Subjects:
ABTS
Antioxidant capacity
Antioxidants
Digestion
Feces
Fermentation
FRAP
Gut microbiota
Humans
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Summary:•The antioxidant capacity of food influences its shelf life and human health.•We depict an improved protocol to define food global antioxidant response (GAR+).•GAR+ includes in vitro digestion and fermentation for extraction of antioxidants.•Fermentation should be performed pooling of fresh-mixed faeces from healthy donors.•Most antioxidant capacity is yielded in digestion but fermentation is also important. The antioxidant capacity of food influences its shelf life and human health. To determine this parameter, the corresponding antioxidant species must first be extracted. Current methods don’t adequately address this issue since they rely on extractions with organic solvents or on in vitro digestion without a subsequent fermentation. We present an improved protocol to determine the global antioxidant response of foods (GAR+) including both in vitro digestion and fermentation. All samples should be fermented with the same fresh faecal inoculum in order to decrease variability. In addition, the use of a pool of faeces from healthy donors is strongly recommended to improve repeatability. Although most antioxidant capacity is achieved after digestion, in some foods fermentation plays a role. Thus, the GAR+ method provides reliable values of the antioxidant capacity of foods that are closer to their in vivo activity by including the effects of gut microbiota over non-digested nutrients.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.07.024