Document Detail


Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion.
MedLine Citation:
PMID:  20872816     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
BACKGROUND: the enrichment of fruit juices with concentrated polyphenolic extracts is an expedient strategy to compensate possible phenolic loss through gastrointestinal processing. Pycnogenol, a standardised procyanidin-rich extract from pine bark, has been proposed as a potential candidate for polyphenol enrichment of foods. In this study the effects of in vitro digestion on the phenolic profile of fruit juices enriched with Pycnogenol were investigated.
RESULTS: after in vitro digestion the level of detectable total phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruit juices enriched with Pycnogenol than in non-enriched commercial juices. Five phenolic monomeric compounds were identified by high-performance liquid chromatography, namely chlorogenic acid, caffeic acid, ferulic acid, gallic acid and taxifolin, the last two being predominant. In vitro digestion of both Pycnogenol-enriched pineapple and red fruit juices led to a significant (P < 0.05) increase in detectable chlorogenic and ferulic acids, indicating that hydrolysis of more complex molecules occurs. On the other hand, in vitro digestion of non-enriched juices was associated with a decrease in gallic and caffeic acids in pineapple juice and with a decrease in ferulic acid in red fruit juice. In no case did in vitro digestion increase the amount of detectable phenolic compounds in non-enriched juices.
CONCLUSION: the stability of Pycnogenol after in vitro gastrointestinal digestion makes it a good choice for phenolic enrichment of fruit juices.
Authors:
Carmen Frontela; Gaspar Ros; Carmen Martínez; Luis M Sánchez-Siles; Raffaella Canali; Fabio Virgili
Related Documents :
15537166 - Evaluation of putative allelochemicals in rice root exudates for their role in the supp...
21985676 - Phenolic constituents from the fruit juice of flacourtia inermis.
17043806 - Microbial transformation of ferulic acid to vanillic acid by streptomyces sannanensis m...
21915186 - Chemical composition, antioxidant, and antimicrobial activities of lichen umbilicaria c...
19015326 - Ambuic acid inhibits the biosynthesis of cyclic peptide quormones in gram-positive bact...
22509846 - Direct enhancement of nuclear singlet order by dynamic nuclear polarization.
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  91     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2011 Jan 
Date Detail:
Created Date:  2010-12-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  England    
Other Details:
Languages:  eng     Pagination:  286-92     Citation Subset:  IM    
Copyright Information:
2010 Society of Chemical Industry.
Affiliation:
National Research Institute for Food and Nutrition (INRAN), Via Ardeatina 546, I-00178 Rome, Italy. carmenfr@um.es
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Measuring tidal breathing parameters using a volumetric vest in neonates with and without lung disea...
Next Document:  No tillage affects the phosphorus status, isotopic composition and crop yield of Phaseolus vulgaris ...