Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation

• Published in: Food chemistry Vol. 201; pp. 120 - 130
• Main Authors: Mosele, Juana I., Macià, Alba, Romero, Mari-Paz, Motilva, María-José
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.06.2016
• Subjects: Anthocyanins - analysis; Antioxidants; Antioxidants - chemistry; Arbutus unedo; Colon - chemistry; Colon - metabolism; Ericaceae - growth & development; Fermentation; Fruit - chemistry; Humans; In vitro fermentation; In vitro gastrointestinal digestion; Phenolic compounds; Phenols - analysis; Plant Extracts - chemistry; Antioxidants; Arbutus unedo; In vitro fermentation; Phenolic compounds; In vitro gastrointestinal digestion
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.01.076

•Antioxidant characterization of Arbutus unedo fruit.•In vitro gastric digestion hampered release of bioactive compounds.•In vitro intestinal digestion promote liberation of bioactive compounds.•Faecal in vitro fermentation generate a wide range microbial metabolites.•In vitro studies applied to predict metabolic pathways of bioactive compounds. The natural antioxidants of Arbutus unedo highlight the importance of this fruit as natural source of bioactive compounds. In the present study, to evaluate the stability of phenolic compounds, ascorbic acid and fat-soluble antioxidants (α-tocopherol, β-carotene and lutein), in vitro gastrointestinal digestion was applied to A. unedo fruit. After that, the non-absorbable fraction was anaerobically incubated with human faeces and the metabolic pathway for gallotannins, ellagitannins, flavan-3-ols and anthocyanins from A. unedo fruit was proposed. The results showed that the presence of pectin from the fruit hampered the solubilization of the phenolic compounds (with exception of gallic and ellagic acids) and fat-soluble vitamins during gastric digestion. Degradation of pectin-gel during the duodenal digestion favored the release of the phenolic compounds and fat-soluble antioxidants to the media. The catabolic activity of human microbiota led to the generation of a wide range of simple phenols, such as p-hydroxybenzoic acid and catechol, derived from the catabolism of gallotannins, ellagitannins, flavan-3-ols and anthocyanins.