<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the <italic>in vitro</italic> gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (<italic>p</italic> &lt; 0.05) higher than those obtained after digestion. A significant decrease (<italic>p</italic> &lt; 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During <italic>in vitro</italic> gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.</p>
</abstract>

Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by <italic>In Vitro</italic> Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA)

Université Frères Mentouri Constantine 1

Laboratoire LNTA, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA)

Laboratoire de Biochimie Appliquée, Facultédes Sciences de la Nature et de la Vie

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by  Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p  gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.

Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh...

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Pubblicato online: 26 giu 2021

Pagine: 15 - 30

Ricevuto: 24 gen 2021

Accettato: 20 mag 2021

DOI: https://doi.org/10.2478/aucft-2021-0002

Parole chiave
gastrointestinal digestion, figs, phenolic compounds, antioxidant activity, varietal effect, sun-drying effect

© 2021 Farida Kehal et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Pubblicato online: 26 giu 2021

Pagine: 15 - 30

Ricevuto: 24 gen 2021

Accettato: 20 mag 2021

DOI: https://doi.org/10.2478/aucft-2021-0002

Parole chiavegastrointestinal digestion, figs, phenolic compounds, antioxidant activity, varietal effect, sun-drying effect

© 2021 Farida Kehal et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
gastrointestinal digestion, figs, phenolic compounds, antioxidant activity, varietal effect, sun-drying effect