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Beverages 2018, 4(2), 30; https://doi.org/10.3390/beverages4020030

Effect of an In Vitro Digestion on the Antioxidant Capacity of a Microfiltrated Blackberry Juice (Rubus adenotrichos)

1
Departamento de Bioquímica, Escuela de Medicina, Universidad de Costa Rica, 11501-2060 San José, Costa Rica
2
Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, 11501-2060 San José, Costa Rica
3
Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, 34967 Montpellier, France
4
UMR QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, 34967 Montpellier, France
*
Author to whom correspondence should be addressed.
Received: 19 December 2017 / Revised: 7 February 2018 / Accepted: 1 March 2018 / Published: 2 April 2018
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Abstract

The health benefits attributed to berries are largely dependent on their bioavailability. This study evaluated the antioxidant activity for different samples of blackberry juice submitted to an in vitro digestion. The HPLC analysis demonstrated that gastric conditions had only a slight impact on the phenolic composition, but the digestion simulating intestine conditions caused marked changes. The dialyzed fraction, which represents the serum available material, showed 33% and 35% less activity against nitrogen-derived radicals and a significant reduction of 46% in the inhibitory capacity against intracellular ROS. Other models used to evaluate the capacity to inhibit lipid peroxidation did not show significant differences in any of the digestion samples. Our results suggest that blackberry polyphenols could exert their antioxidant capacity after passage through the GIT. However, the dialyzed fraction suffers a partial depletion of its antioxidant ability, this could be attributed to the absence of ellagitannins. View Full-Text
Keywords: blackberry juice; Rubus adenotrichos; antioxidant activity; lipid peroxidation; polyphenols bioavailability; in vitro digestion blackberry juice; Rubus adenotrichos; antioxidant activity; lipid peroxidation; polyphenols bioavailability; in vitro digestion
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Azofeifa, G.; Quesada, S.; Pérez, A.M.; Vaillant, F.; Michel, A. Effect of an In Vitro Digestion on the Antioxidant Capacity of a Microfiltrated Blackberry Juice (Rubus adenotrichos). Beverages 2018, 4, 30.

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