In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.).
The bioavailability of phenolic compounds from five cultivars of frozen sweet cherries was assessed by a digestion process involving pepsin-HCl digestion (to simulate gastric digestion) and pancreatin digestion with bile salts (to simulate small intestine conditions) and dialyzed to assess serum- and colon-available fractions. After pepsin digestion, the % recovery of total phenolics, relative to the original starting material, increased, whereas the % anthocyanins did not change. Following pancreatic digestion and dialysis, the total phenolics in the IN (serum-available) fraction was about 26-30% and the OUT (colon-available) fraction was about 77-101%. The anthocyanin content in the IN fraction was 15-21%, and in the OUT fraction, it was 52-67%. Skeena, Lapins, and Sweetheart cultivars contained higher levels of total phenolics and anthocyanins, which resulted in higher concentrations of these compounds in the IN and OUT fractions. The potential bioavailability of phenolic compounds was also assessed in Bing and Lapins cultivars at three ripening stages. Immature cherries had higher % total phenolics in the IN fraction than mature or overmature cherries. However, immature cherries had the lowest concentrations of these compounds, making the actual bioavailable amounts of these compounds lower than for mature and overmature fruit. High-performance liquid chromatography analysis of Lapins cherries at three maturity stages confirmed the results obtained using spectrophotometric methods for total phenolics and anthocyanins.
Fazzari
Marco
M
National Bioproducts and Bioprocesses Program, Pacific Agri-Food Research Center, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, BC, V0H 1Z0, Canada.
Fukumoto
Lana
L
Mazza
Giuseppe
G
Livrea
Maria A
MA
Tesoriere
Luisa
L
Marco
Luigi Di
LD
D000872:Anthocyanins / Q000032:analysis; D001682:Biological Availability; D002851:Chromatography, High Pressure Liquid; D004063:Digestion; D005615:Freezing; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D006851:Hydrochloric Acid; D066298:In Vitro Techniques; D010434:Pepsin A / Q000378:metabolism; D010636:Phenols / Q000493:pharmacokinetics*; D027861:Prunus / Q000737:chemistry*; D013045:Species Specificity
D000872:Anthocyanins; D010636:Phenols; D010434:Pepsin A; D006851:Hydrochloric Acid