The effect of in vitro digestion on the antioxidant activity of fruit extracts (Carica papaya, Artocarpus heterophillus and Annona marcgravii)

- TPC, FC and AA of the extracts of fruits used were assessed after in vitro digestion.
- Araticum extract showed reduction in TPC and increase in AA.
- Papaya extract showed decrease in TPC, increased FC, but the AA was not altered.
- Extract of jackfruit observed an increase in TPC and AA both tests.

Fruit-derived antioxidant compounds that are involved in the prevention of many degenerative diseases have been investigated in several studies. To improve the knowledge of the antioxidant compound absorption process, this study evaluated the antioxidant activity (AA) of Carica papaya (papaya), Artocarpus heterophillus (jackfruit) and Annona marcgravii (araticum) extracts that were not digested and digested at physiological pH using enzyme solutions (in vitro gastrointestinal digestion). The antioxidant activity was measured by such methods as Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity (ORAC). Total phenol content (TPC) and flavonoid content (FC) were also evaluated. Decreased TPC levels were observed in araticum and papaya extracts, whereas increased TPC levels were detected in jackfruit. Increased FC levels and decreased AA was observed in papaya extract. However, the decreased AA was not associated with the degradation of the analyzed compounds. Although ORAC is among the best analytical chemical methods, it is necessary to evaluate AA by other methods, such as antioxidant cellular or in vivo analysis. Moreover, the AA of other fruits (araticum and jackfruit) increased after being digested. The increased AA of the digested jackfruit and araticum extracts can be associated with the release of phenolic compounds after the digestion.