Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey
Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal sim...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Cianciosi, Danila [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Anmerkung: |
© International Association of Dietetic Nutrition and Safety 2019 |
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| Übergeordnetes Werk: |
Enthalten in: eFood - Springer Netherlands, 2020, 1(2019), 1 vom: 24. Okt., Seite 85-93 |
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| Übergeordnetes Werk: |
volume:1 ; year:2019 ; number:1 ; day:24 ; month:10 ; pages:85-93 |
| Links: |
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| DOI / URN: |
10.2991/efood.k.191011.001 |
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SPR055020968 |
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| 520 | |a Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. | ||
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| 700 | 1 | |a Zhang, Jiaojiao |4 aut | |
| 700 | 1 | |a Ansary, Johura |4 aut | |
| 700 | 1 | |a Pacetti, Mattia |4 aut | |
| 700 | 1 | |a Quiles, Josè L. |4 aut | |
| 700 | 1 | |a Simal-Gandara, Jesus |4 aut | |
| 700 | 1 | |a Battino, Maurizio |4 aut | |
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10.2991/efood.k.191011.001 doi (DE-627)SPR055020968 (SPR)efood.k.191011.001-e DE-627 ger DE-627 rakwb eng Cianciosi, Danila verfasserin aut Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © International Association of Dietetic Nutrition and Safety 2019 Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. Manuka honey (dpeaa)DE-He213 bioaccessibility (dpeaa)DE-He213 polyphenols (dpeaa)DE-He213 total antioxidant capacity (dpeaa)DE-He213 gastrointestinal digestion (dpeaa)DE-He213 Forbes-Hernández, Tamara Yuliett aut Giampieri, Francesca aut Zhang, Jiaojiao aut Ansary, Johura aut Pacetti, Mattia aut Quiles, Josè L. aut Simal-Gandara, Jesus aut Battino, Maurizio aut Enthalten in eFood Springer Netherlands, 2020 1(2019), 1 vom: 24. Okt., Seite 85-93 (DE-627)1746693819 (DE-600)3052331-X 2666-3066 nnns volume:1 year:2019 number:1 day:24 month:10 pages:85-93 https://dx.doi.org/10.2991/efood.k.191011.001 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 1 2019 1 24 10 85-93 |
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10.2991/efood.k.191011.001 doi (DE-627)SPR055020968 (SPR)efood.k.191011.001-e DE-627 ger DE-627 rakwb eng Cianciosi, Danila verfasserin aut Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © International Association of Dietetic Nutrition and Safety 2019 Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. Manuka honey (dpeaa)DE-He213 bioaccessibility (dpeaa)DE-He213 polyphenols (dpeaa)DE-He213 total antioxidant capacity (dpeaa)DE-He213 gastrointestinal digestion (dpeaa)DE-He213 Forbes-Hernández, Tamara Yuliett aut Giampieri, Francesca aut Zhang, Jiaojiao aut Ansary, Johura aut Pacetti, Mattia aut Quiles, Josè L. aut Simal-Gandara, Jesus aut Battino, Maurizio aut Enthalten in eFood Springer Netherlands, 2020 1(2019), 1 vom: 24. Okt., Seite 85-93 (DE-627)1746693819 (DE-600)3052331-X 2666-3066 nnns volume:1 year:2019 number:1 day:24 month:10 pages:85-93 https://dx.doi.org/10.2991/efood.k.191011.001 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 1 2019 1 24 10 85-93 |
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10.2991/efood.k.191011.001 doi (DE-627)SPR055020968 (SPR)efood.k.191011.001-e DE-627 ger DE-627 rakwb eng Cianciosi, Danila verfasserin aut Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © International Association of Dietetic Nutrition and Safety 2019 Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. Manuka honey (dpeaa)DE-He213 bioaccessibility (dpeaa)DE-He213 polyphenols (dpeaa)DE-He213 total antioxidant capacity (dpeaa)DE-He213 gastrointestinal digestion (dpeaa)DE-He213 Forbes-Hernández, Tamara Yuliett aut Giampieri, Francesca aut Zhang, Jiaojiao aut Ansary, Johura aut Pacetti, Mattia aut Quiles, Josè L. aut Simal-Gandara, Jesus aut Battino, Maurizio aut Enthalten in eFood Springer Netherlands, 2020 1(2019), 1 vom: 24. Okt., Seite 85-93 (DE-627)1746693819 (DE-600)3052331-X 2666-3066 nnns volume:1 year:2019 number:1 day:24 month:10 pages:85-93 https://dx.doi.org/10.2991/efood.k.191011.001 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 1 2019 1 24 10 85-93 |
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10.2991/efood.k.191011.001 doi (DE-627)SPR055020968 (SPR)efood.k.191011.001-e DE-627 ger DE-627 rakwb eng Cianciosi, Danila verfasserin aut Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © International Association of Dietetic Nutrition and Safety 2019 Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. Manuka honey (dpeaa)DE-He213 bioaccessibility (dpeaa)DE-He213 polyphenols (dpeaa)DE-He213 total antioxidant capacity (dpeaa)DE-He213 gastrointestinal digestion (dpeaa)DE-He213 Forbes-Hernández, Tamara Yuliett aut Giampieri, Francesca aut Zhang, Jiaojiao aut Ansary, Johura aut Pacetti, Mattia aut Quiles, Josè L. aut Simal-Gandara, Jesus aut Battino, Maurizio aut Enthalten in eFood Springer Netherlands, 2020 1(2019), 1 vom: 24. Okt., Seite 85-93 (DE-627)1746693819 (DE-600)3052331-X 2666-3066 nnns volume:1 year:2019 number:1 day:24 month:10 pages:85-93 https://dx.doi.org/10.2991/efood.k.191011.001 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 1 2019 1 24 10 85-93 |
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10.2991/efood.k.191011.001 doi (DE-627)SPR055020968 (SPR)efood.k.191011.001-e DE-627 ger DE-627 rakwb eng Cianciosi, Danila verfasserin aut Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © International Association of Dietetic Nutrition and Safety 2019 Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. Manuka honey (dpeaa)DE-He213 bioaccessibility (dpeaa)DE-He213 polyphenols (dpeaa)DE-He213 total antioxidant capacity (dpeaa)DE-He213 gastrointestinal digestion (dpeaa)DE-He213 Forbes-Hernández, Tamara Yuliett aut Giampieri, Francesca aut Zhang, Jiaojiao aut Ansary, Johura aut Pacetti, Mattia aut Quiles, Josè L. aut Simal-Gandara, Jesus aut Battino, Maurizio aut Enthalten in eFood Springer Netherlands, 2020 1(2019), 1 vom: 24. Okt., Seite 85-93 (DE-627)1746693819 (DE-600)3052331-X 2666-3066 nnns volume:1 year:2019 number:1 day:24 month:10 pages:85-93 https://dx.doi.org/10.2991/efood.k.191011.001 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER AR 1 2019 1 24 10 85-93 |
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Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey |
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Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey |
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Cianciosi, Danila |
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eFood |
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2019 |
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Cianciosi, Danila Forbes-Hernández, Tamara Yuliett Giampieri, Francesca Zhang, Jiaojiao Ansary, Johura Pacetti, Mattia Quiles, Josè L. Simal-Gandara, Jesus Battino, Maurizio |
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Cianciosi, Danila |
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10.2991/efood.k.191011.001 |
| title_sort |
effect of in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of manuka honey |
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Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey |
| abstract |
Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. © International Association of Dietetic Nutrition and Safety 2019 |
| abstractGer |
Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. © International Association of Dietetic Nutrition and Safety 2019 |
| abstract_unstemmed |
Abstract The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total favonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification. © International Association of Dietetic Nutrition and Safety 2019 |
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Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey |
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https://dx.doi.org/10.2991/efood.k.191011.001 |
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Forbes-Hernández, Tamara Yuliett Giampieri, Francesca Zhang, Jiaojiao Ansary, Johura Pacetti, Mattia Quiles, Josè L. Simal-Gandara, Jesus Battino, Maurizio |
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Forbes-Hernández, Tamara Yuliett Giampieri, Francesca Zhang, Jiaojiao Ansary, Johura Pacetti, Mattia Quiles, Josè L. Simal-Gandara, Jesus Battino, Maurizio |
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2024-07-04T03:52:53.426Z |
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