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Effect of In-vitro Gastrointestinal Digestion and Dialysis Process on Phenolic Compounds and Antioxidant Capacity of Selected Underutilized Fruits in Sri Lanka

Authors:

H. A. C. O. Hettiarachchi ,

Wayamba University of Sri Lanka, Makandura, Gonawila, LK
About H. A. C. O.
Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition
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K. D. P. P. Gunathilake,

Wayamba University of Sri Lanka, Makandura, Gonawila, LK
About K. D. P. P.
Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition
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S. Jayatilake

Wayamba University of Sri Lanka, Makandura, Gonawila, LK
About S.
Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition
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Abstract

The stability of phytochemicals and their inherent bioactivity may change after being subjected to gastro-intestinal digestion. This study investigated the bioactive potential of Elaeocarpus serratus, Pouteria campechiana, Annona squamosa and Annona muricata in terms of polyphenolic content and the antioxidant capacity. The in-vitro digestion process was carried out to quantify bioaccessible and bioavailable phytochemicals through each digestion phase analyzed by Folin-Ciocalteu method, DPPH radical scavenging assay and the total antioxidant capacity (TAC) of fruit extracts. The total phenolic contents (TPC) of the methanolic extracts of A. squamosa, E. serratus, A. muricata and P. campechiana were 718, 525, 370 and 306 μg gallic acid equivalents per g fresh weight (μg GAE per g FW), respectively. The highest absorption of phenolic compounds during the digestion was observed for P. campechiana as indicated by the TPC of the dialysis phase of extract (44.90 μg GAE per g FW) when compared with the initial TPC of fresh methanolic extract, which was the lowest of the fruits tested. The DPPH radical scavenging activity of fresh methanolic extracts of E. serratus (95.3%), A. squamosa (95.2%) and A. muricata (94.0%) showed a significantly higher percentage than P. campechiana (37.2%). The TPC, DPPH radical scavenging and TAC in the extracts of all digestion phases were lower, compared to their fresh methanolic extracts and may be attributed to the partial release or degradation of phenolic compounds during the digestion.
How to Cite: Hettiarachchi, H.A.C.O., Gunathilake, K.D.P.P. and Jayatilake, S., 2021. Effect of In-vitro Gastrointestinal Digestion and Dialysis Process on Phenolic Compounds and Antioxidant Capacity of Selected Underutilized Fruits in Sri Lanka. Tropical Agricultural Research, 32(2), pp.212–218. DOI: http://doi.org/10.4038/tar.v32i2.8468
Published on 01 Apr 2021.
Peer Reviewed

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