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

Yıl 2014, Cilt: 39 Sayı: 4, 227 - 233, 01.08.2014

Senem Kamiloğlu Ayça Ayfer Paslı Esra Çapanoğlu Beraat Özçelik

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• Lemos MRB, Siqueira EMDA, Arruda SF, Zambiazi RC. 2012. The effect of roasting on the phenolic compounds and antioxidant potential of Baru nuts [Dipteryx alata Vog.]. Food Res Int 48: 592-597.
• Chen ZY, Chan PT, Ho KY, Fung KP, Wang J. 1996. Antioxidant activity of natural flavonoids is governed by number and location of their aromatic hydoxyl groups. Chem Phys Lipids 79: 157-163.
• Serafini M, Villano D, Spera G, Pellegrini N, 2006. Redox molecules and cancer prevention: the importance of understanding the role of the antioxidant network. Nutr Cancer 56: 232-240.
• Anon 2011. Food and Agriculture Organization of the United Nations. http://apps.fao.org/page/ collections?subset= agriculture.
• Santos PHS, Silva MA. 2008. Retention of vitamin C in drying processes of fruits and vegetables-A review. Drying Technol 26: 1421-1437.
• Reddy CVK, Sreeramulu D, Raghunath M, 2010. Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Res Int 43: 285-288.
• Liang L, Wu X, Zhao T, Zhao J, Li F, Zou Y, Mao G, Yang L. 2012. In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion. Food Res Int46: 76-82.
• Bermudez-Soto MJ, Tomas-Barberan FA, Garcia-Conesa MT. 2007. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitrogastric and pancreatic digestion. Food Chem102: 865-874.
• Tagliazucchi D, Verzelloni E, Bertolini D, Conte A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem 120: 599-606.
• Bouayed J, Hoffmann L, Bohn T. 2011. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chem 128: 14-21.
• Chiang CJ, Kadouh H, Zhou K. 2013. Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion. LWT-Food Sci Technol 51: 417-422.
• Kamiloglu S, Capanoglu E. 2013. Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.). Int J Food Sci Technol48: 2621-2629.
• Serrano J, Goni I, Saura-Calixto F. 2007. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Res Int 40: 15-21.
• Capanoglu E, Beekwilder J, Boyacioglu D, Hall R, De Vos R. 2008. Changes in antioxidant and metabolite profiles during production of tomato paste. J Agric Food Chem 56: 964-973.
• McDougall GJ, Dobson P, Smith P, Blake A, Stewart D. 2005. Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. J Agric Food Chem 53: 5896-5904.
• Kim D, Jeong SW, Lee CY. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem 81: 321-326.
• Capanoglu E. 2014. Investigating the antioxidant potential of Turkish dried fruits. Int J Food Prop 17: 690-702.
• Alasalvar C, Shahidi F. 2009. Natural antioxidants in tree nuts. Eur J Lipid Sci Technol 111: 1056-1062.
• Gil-Izquierdo A, Zafrilla P, Tomas-Barberan FA. 2002. An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract. Eur Food Res Technol 214: 155-159.
• Kamiloglu S, Capanoglu E. 2013. In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties. Int J Food Sci Technol, doi:10.1111/ijfs. 12396.
• Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG. 2007. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol Nutr Food Res 51:1152-1162.