Investigating the Antioxidant Properties of Some Herbal Infusions During In Vitro Digestion
Öz
In the present study, the content and antioxidant potential of phenolic compounds from five herbal infusions including Aspalathus linearis, Sambucus nigra, Rhamnus frangula, Plantago lanceolata and Equisetum arvense were analyzed. Additionally, simulated in vitro gastrointestinal digestion were conducted to predict the bioaccessibility of infusion phenolics. Accordingly, Rooibos infusion had the highest total phenolic (2191.18±93.39 mg GAE/100 g dw) and flavonoid content (1226.14±93.07 mg CE/100 g dw) as well as antioxidant capacity measured by CUPRAC (3124.12 mg TE/100 g dw) and FRAP (2634.95 mg TE/100 g dw) assays. On the other hand, the highest ABTS (2351 mg TE/100 g dw) and DPPH (475.19 mg TE/100 g dw) antioxidant capacity values were recorded for elderflower infusion. Based on the gastrointestinal digestion, retention of phenolics in the infusions was found to be variable througout mouth to intestine. It can be deduced from the results that those herbs can be considered as a valuable beverage alternatives with their high nutritional value.
Anahtar Kelimeler
Herbal infusions, Antioxidant capacity, Bioaccessibility, Phenolic compounds
Kaynakça
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