کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
7584409 1492025 2018 6 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestion
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موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestion
چکیده انگلیسی
The stability of anthocyanins in bokbunja (Rubus occidentalis L.) extract was investigated using an in vitro simulated gastrointestinal digestion. Ethanolic extract from bokbunja was digested with pepsin/HCl for 2 h at 37 °C, followed by pancreatin/bile salts for 2 h at 37 °C. Four anthocyanins including cyanidin-3-glucoside, cyanidin-3-sambubioside, cyanidin-3-xylosylrutinoside and cyanidin-rutinoside were identified in the bokbunja extract. The total anthocyanin content of bokbunja was 3.76 mg cyanidin-3-glucoside equivalents/g fresh weight (FW). Gastric digestion had no significant effect on anthocyanins. However, intestinal digestion substantially decreased anthocyanins up to 1.70 mg/g FW, corresponding to 45% of that in the bokbunja extract. This indicates that about half of anthocyanins can reach an intestinal tract. In addition, a new compound comprised of cyanidin-3-glucosdie, catechin and acetaldehyde in a separated study was observed after in vitro gastrointestinal digestion. This shows that anthocyanins could be transformed into other compounds with different biochemical properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 157-162
نویسندگان
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