Investigating the In Vitro Bioavailability of Flavonoids during Consumption of Dried Fruits with Nuts (Turkish with English Abstract)

Abstract

Dried fruits and nuts are considered as healthy snacks and they are often consumed together in the Turkish diet. In this study, in order to evaluate the effect of consumption of some dried fruits (figs, apricots, raisins) together with several nuts (almonds, walnuts, hazelnuts), total flavonoids have been investigated spectrophotometrically at different phases of simulated gastrointestinal digestion, using an in vitro model. The results revealed that consumption of fig-almond, apricot-hazelnut and fig-hazelnut mixtures resulted in respectively 9, 18 and 92% higher total flavonoid recoveries in the dialyzed fraction in comparison to their consumption alone. Current study provided valuable insights into the changes that occur in total flavonoid content during in vitro gastrointestinal digestion of dried fruits and nuts, commonly consumed together.

Keywords

• Dried fig, dried apricot, raisin, almond, walnut, hazelnut, gastrointestinal digestion

Kuru Meyvelerin Kuruyemişler ile Birlikte Tüketiminin Flavonoidlerin In VITRO Biyoyararlılığına Etkisinin İncelenmesi

Abstract

Kuru meyveler ve kuruyemişler sağlıklı atıştırmalıklar olup, Türk diyetinde sıkça beraber tüketilmektedirler. Bu çalışmada, bazı kuru meyvelerin (incir, kayısı, üzüm) çeşitli kuruyemişler (badem, ceviz, fındık) ile birlikte tüketiminin etkisini araştırmak amacıyla gastrointestinal sindirim sistemi simülasyonunun farklı evrelerinde toplam flavonoid madde miktarı in vitro model kullanılarak spektrofotometrik olarak değerlendirilmiştir. Elde edilen sonuçlar incir-badem, kayısı-fındık ve incir-fındık karışımlarının birlikte tüketiminin ayrı ayrı tüketilmesine göre sırasıyla %9, %18 ve %92 daha fazla toplam flavonoid madde emilimi sağladığını göstermiştir. Bu çalışma birlikte tüketimi yaygın olan kuru meyve ve kuruyemişlerin in vitro gastrointestinal sindirimi sırasında toplam flavonoid madde içeriğinde meydana gelen değişimlerle ilgili değerli bilgiler sağlamıştır.

Keywords

• Kuru incir, kuru kayısı, kuru üzüm, badem, ceviz, fındık, gastrointestinal sindirim

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