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In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay

Author:
Singh, Anika, Kitts, David D.
Source:
Journal of food science 2019 v.84 no.3 pp. 475-480
ISSN:
0022-1147
Subject:
Prunus cerasus, anthocyanins, bioavailability, cations, foods, gastrointestinal system, in vitro digestion, oxygen radical absorbance capacity, protocols
Abstract:
The study reports on the in vitro bioaccessibility of anthocyanins present in tart cherry extracts formulated with a mineral clay to produce a novel natural health product. Results show that tart cherry anthocyanins are stable and bioaccessible after gastric digestion but were largely transformed or degraded (>70%) after duodenal digestion. This contrasted the fact that total antioxidant capacity of tart cherry extract using oxygen radical absorbance capacity assay increased almost two‐fold after GI digestion. There was no significant difference between anthocyanin recovery when present the mineral clay formulation, compared to control, thus the presence of the cationic‐based mineral clay was not a factor in reducing anthocyanin bioaccessibility, or increasing antioxidant capacity. In vitro digestion of foods or natural health products should be included in protocols that aim to assess overall bioaccessibility and bioactivity of those anthocyanins present in tart cherry. PRACTICAL APPLICATION: This research investigates the impact of having a mineral clay–based matrix on bioaccessiblity of tart cherry anthocyanins. This study describes the anthocyanin composition of tart cherry and the effect of cations present in mineral clay on final total bioavailability following in vitro simulation of human gastrointestinal digestion.
Agid:
6316792