Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors
| Autor: | Ayla Arslaner, Beraat Özçelik, Mine Gültekin-Özgüven, Kadriye Nur Kasapoğlu, Evren Demircan, Eda Şensu |
|---|---|
| Přispěvatelé: | Şensu, Eda |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Antioxidant Berberis medicine.medical_treatment Flavonoid Orange (colour) 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology Chlorogenic acid Antioxidant activity Barberry 010608 biotechnology medicine Barberries Food science Carotenoid chemistry.chemical_classification biology food and beverages Angiotensin-converting enzyme 04 agricultural and veterinary sciences biology.organism_classification 040401 food science ACE inhibitory Activity In-vitro bioaccessibility chemistry biology.protein Food Science |
| Popis: | Bioactive compounds such as phenolics, anthocyanins and carotenoids were investigated in Berberis plant with purple (PB), red (RB) and orange (OB) fruits (barberries). The study was aimed to evaluate the bioaccessibility of the antioxidants and ACE (angiotensin converting enzyme) inhibitory compounds of barberry plants upon their transit through in-vitro digestion. Among barberries, (PB) exhibited the strongest antioxidant activity due to its higher phenolic and flavonoid content. The order of total phenolics and anthocyanins was PB > RB > OB. Chlorogenic acid was the main phenolic compound in all barberries even after in-vitro digestion. All barberries had similar amounts of total carotenoids (4.45 mgβ-carotene/100gDW). After in-vitro digestion, decreasing phenolics, anthocyanins and carotenoids led to a reduced antioxidant activity. Anthocyanins were found the most sensitive compounds in-vitro digestion. In terms of ACE inhibition activity, only RB exhibited ACE inhibition before (73.84%) and after (65.51%) in-vitro digestion. No ACE inhibition activity was detected at all in RB and OB samples. Leaves and branches of Berberis had also over 50% ACE inhibitory activity. To our knowledge, this is the first study on the carotenoids of barberry and the effect of in-vitro digestion on its bioactive compounds and ACE inhibitors. |
| Databáze: | OpenAIRE |
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