abstract

• There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility. Anthocyanins were highly stable during the gastric phase of simulated digestion (p > 0.05). The recovery of anthocyanins decreased during the small intestinal phase of digestion (p < 0.05). Stability was dependent on anthocyanidin structure and type of glycation (p < 0.05). Gastric and gastrointestinal phases mainly contained anthocyanins as bioaccessible flavylium cations and chalcones. Expected anthocyanin metabolites (i.e., phenolic acids and phoroglucinaldehyde) were not detected in chyme. Deglycation of anthocyanins during simulated digestion was quite limited and the bioaccessibility of intact anthocyanins was very low (0.07–2.21%25). © 2022 Elsevier Ltd

authors

• Failla M.L.
• Gallegos-Infante A.
• Ibarra-Junquera V.
• Ornelas-Paz J.D.J.
• Pérez Martínez Jaime David
• Rios-Velasco C.
• Rocha-Guzmán N.E.
• Victoria Campos Claudia Inés

publication date

• 2022-01-01

published in

• Food Chemistry  Journal

keywords

• Berries; Bioavailability; Phytochemicals; Pigments; Relationship structure-activity Anthocyanins; Biochemistry; Biomolecules; Metabolites; Anthocyanidin; Bioaccessibility; Gastrointestinal; Highly stables; In-vitro; Phenolic compounds; Phytochemical; Simulated digestion; Small-intestinal digestion; Uncertainty; Fruits; anthocyanin; cation; chalcone derivative; coumaric acid; cyanidin 3 glucoside; cyanidin 3 o galactoside; cyanidin 3 o glucoside; cyanidin 3 o rutinoside; delphinidin; delphinidin 3 o glucoside; flavonol derivative; flavylium; hydroxybenzoic acid derivative; malvidin 3 o acetyl glucoside; malvidin 3 o coumaroyl glucoside; malvidin 3 o glucoside; malvidin chloride; pelargonidin; pelargonidin 3 o glucoside; pelargonidin 3 o rutinoside; peonidin 3 o glucoside; petunidin 3 o acetyl glucoside; phenol; phenol derivative; phoroglucinaldehyde; pigment; polacrilin; resin; unclassified drug; anthocyanin; phenol derivative; Article; berry; controlled study; digestion; drug bioavailability; drug isolation; drug metabolism; drug purification; drug stability; drug structure; fruit consumption; gastrointestinal absorption; gastrointestinal tract; glycation; high performance liquid chromatography; nonhuman; ultra performance liquid chromatography; ultraviolet visible spectroscopy; chemistry; fruit; gastrointestinal tract; metabolism; Anthocyanins; Digestion; Fruit; Gastrointestinal Tract; Phenols

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2022.132451

PubMed ID

• 35182877

start page

end page

volume

• 383

issue