Untargeted metabolomics reveals changes in phenolic profile following in vitro large intestine fermentation of non-edible parts of Punica granatum L

• Published in: Food research international 2020-02, Vol.128, p.108807-108807, Article 108807
• Main Authors: Fellah, Boutheina, Rocchetti, Gabriele, Senizza, Biancamaria, Giuberti, Gianluca, Bannour, Marwa, Ferchichi, Ali, Lucini, Luigi
• Format: Article
• Language: English
• Subjects: Bioaccessibility; Bioreactors; Digestion - physiology; Fermentation; Flowers - chemistry; Foodomics; In vitro large intestine fermentation; Metabolomics; Non-edible parts; Phytochemicals; Plant Leaves - chemistry; Pomegranate - chemistry; Punica granatum L
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2019.108807

[Display omitted] •Flowers, leaves and peels of pomegranate were rich in secondary metabolites.•Untargeted metabolomics was used to monitor phenolics during in vitro fermentation.•Flowers showed the highest phenolic bioaccessibility for phenolic acids and tyrosols.•Colonic pathways for the degradation of pomegranate polyphenols were inspected. In this study, the untargeted phytochemical profile of non-edible parts of pomegranate (i.e., flowers, leaves and peels) was depicted by using untargeted metabolomics. Each sample was in vitro digested and then fermented simulating a large intestinal process, then monitoring the changes of phenolic bioaccessibility. The most abundant compounds in pomegranate extracts were polyphenols, terpenoids, sterols, alkaloids and amino acids. The untargeted metabolomic approach revealed a transformation of flavonoids over 24 h of in vitro fermentation. In particular, an increase in the % bioaccessibility for phenolic acids and tyrosols in flowers (probably due to the insoluble dietary fibre content, i.e., 27.1 g 100 g−1) was observed. Accordingly, the highest % bioaccessibility was detected after 24 h of in vitro large intestine fermentation for flower (i.e., 53.8%). Results showed that non-edible parts of pomegranate could be used as ingredients for the development of potential value-added food and industrial products.