title: Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion.
abstract: 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.
  
  
  CONCLUSIONS
  The stability of Pycnogenol after in vitro gastrointestinal digestion makes it a good choice for phenolic enrichment of fruit juices.
authors.affiliation: National Research Institute for Food and Nutrition (INRAN), Via Ardeatina 546, I-00178 Rome, Italy. carmenfr@um.es
authors.forename: Carmen
authors.initials: C
authors.lastname: Frontela
authors.forename: Gaspar
authors.initials: G
authors.lastname: Ros
authors.forename: Carmen
authors.initials: C
authors.lastname: Martínez
authors.forename: Luis M
authors.initials: LM
authors.lastname: Sánchez-Siles
authors.forename: Raffaella
authors.initials: R
authors.lastname: Canali
authors.forename: Fabio
authors.initials: F
authors.lastname: Virgili
mesh_terms: D031230:Ananas / Q000737:chemistry; D001628:Beverages; D044946:Biflavonoids; D002109:Caffeic Acids / Q000032:analysis; D002392:Catechin; D002726:Chlorogenic Acid / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D004063:Digestion; D005419:Flavonoids / Q000032:analysis*; D005527:Food, Fortified; D005638:Fruit / Q000737:chemistry*; D005707:Gallic Acid / Q000032:analysis; D066298:In Vitro Techniques; D010636:Phenols / Q000032:analysis*; D028223:Pinus / Q000737:chemistry*; D024301:Plant Bark; D010936:Plant Extracts; D028321:Plant Preparations / Q000378:metabolism*; D059808:Polyphenols; D044945:Proanthocyanidins; D011794:Quercetin / Q000031:analogs & derivatives / Q000032:analysis
chemical_list: D044946:Biflavonoids; D002109:Caffeic Acids; D003373:Coumaric Acids; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D028321:Plant Preparations; D059808:Polyphenols; D044945:Proanthocyanidins; D002726:Chlorogenic Acid; C017674:procyanidin; C024070:pycnogenols; D005707:Gallic Acid; D002392:Catechin; D011794:Quercetin; C003377:taxifolin; C004999:ferulic acid; C040048:caffeic acid