Structural changes in mulberry (Mortis Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during simulated in vitro human digestion
- Authors
- Kim, Inhwan; Moon, Joon Kwan; Hur, Sun Jin; Lee, Jihyun
- Issue Date
- Jul-2020
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Cyanidin glycoside; Cyanidin; Anthocyanin; Metabolite; In vitro digestion model; Phenolic acid; UHPLC-(ESI)-qTOF; UHPLC-(ESI)-QqQ
- Citation
- FOOD CHEMISTRY, v.318
- Journal Title
- FOOD CHEMISTRY
- Volume
- 318
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/41103
- DOI
- 10.1016/j.foodchem.2020.126449
- ISSN
- 0308-8146
1873-7072
- Abstract
- Mulberry and chokeberry are rich sources of anthocyanins. In this study, the effect of the anthocyanin composition on the anthocyanin profile changes during in vitro digestion (mimicking the physiological conditions) was investigated by UHPLC-(ESI)-qTOF and UHPLC-(ESI)-QqQ. The antioxidant activity before and after in vitro digestion was elucidated. Cyanidin-3-O-glucoside and cyanidin-3-O-galactoside were dominant in mulberry and chokeberry, respectively. Moreover, the loss of cyanidin-3-O-galactoside in the chokeberry extract after digestion was greater than that of cyanidin-3-O-glucoside in the mulberry extract. After digestion, phenolic acids including protocatechuic acid and various cyanidin conjugates were newly formed because of decomposition and changes in the cyanidin-glycosides. The phenolic acid and cyanidin conjugate levels varied depending on the cyanidin glycoside sources in the colonic fraction. Finally, antioxidant activity before and after digestion was higher in the chokeberry extract than in the mulberry extract. Moreover, this activity continuously decreased until intestinal digestion but increased in the colonic fraction.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.