Details

Autor(en) / Beteiligte

• Şensu, Eda
• Kasapoğlu, Kadriye Nur
• Gültekin-Özgüven, Mine
• Demircan, Evren
• Arslaner, Ayla
• Özçelik, Beraat

Titel

Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors

Ist Teil von

• Food science & technology, 2021-04, Vol.140, p.110820, Article 110820

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2021

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Bioactive compounds such as phenolics, anthocyanins and carotenoids were investigated in Berberis plant with purple (PB), red (RB) and orange (OB) fruits (barberries). The study was aimed to evaluate the bioaccessibility of the antioxidants and ACE (angiotensin converting enzyme) inhibitory compounds of barberry plants upon their transit through in-vitro digestion. Among barberries, (PB) exhibited the strongest antioxidant activity due to its higher phenolic and flavonoid content. The order of total phenolics and anthocyanins was PB > RB > OB. Chlorogenic acid was the main phenolic compound in all barberries even after in-vitro digestion. All barberries had similar amounts of total carotenoids (4.45 mgβ-carotene/100gDW). After in-vitro digestion, decreasing phenolics, anthocyanins and carotenoids led to a reduced antioxidant activity. Anthocyanins were found the most sensitive compounds in-vitro digestion. In terms of ACE inhibition activity, only RB exhibited ACE inhibition before (73.84%) and after (65.51%) in-vitro digestion. No ACE inhibition activity was detected at all in RB and OB samples. Leaves and branches of Berberis had also over 50% ACE inhibitory activity. To our knowledge, this is the first study on the carotenoids of barberry and the effect of in-vitro digestion on its bioactive compounds and ACE inhibitors. •>Red, purple and orange barberries were compared.•>Purple barberries contained the highest amount of antioxidants.•>Bioaccessibility of phenolics, anthocyanins and carotenoids was reduced 20–80 fold.•>Only red barberry exhibited ACE inhibition activity after in vitro digestion.•>Moreover, leaves and branches of Berberis showed over 50% ACE inhibitory activity.