Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

• The bioaccessibility of phenolic compounds and the antioxidant potentials of Turkish fruit wines are discussed.
• A local grape wine (Papazkarasi) is also included in the study for comparison.
• Black mulberry wine exhibits the best bioavailability of phenolic compounds and the highest antioxidant level.

This study was designed to evaluate the effects of in vitro gastrointestinal simulation method on the antioxidant potentials and phenolic profile of some Turkish fruit wines and to compare the results with a Turkish red wine prepared from native grape varieties (Papazkarası). For this purpose, blueberry, black mulberry and cherry wines were studied since they are widely consumed in Turkey. Papazkarası wine was chosen due to the lack of studies regarding this type of wine. Antioxidant potentials of samples were measured with four different methods: DPPH radical-scavenging activity, H2O2-scavenging activity, cupric reducing capacity and total antioxidant capacity assays. The phenolic profiles of samples were evaluated by the determination of total phenolic content and HPLC-DAD analysis of seven different molecules. The results of this study provided information not only the effect of gastrointestinal digestion on parameters mentioned above, but also the bioaccessibility about the phenolic compounds found in these four different wine samples.