Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

الملخص EN

Red cabbage is, among different vegetables, one of the major sources of anthocyanins.

In the present study an in vitro digestion method has been used to assay the influence of the physiological conditions in the stomach and small intestine, as well as faecal microflora on anthocyanins stability in red cabbage and anthocyanin-rich extract.

The recovery of anthocyanins during in vitro gastrointestinal digestion was strongly influenced by food matrix.

The results showed that other constituents present in cabbage enhanced the stability of anthocyanins during the digestion.

The amount of anthocyanins (HPLC method) and antioxidant capacity (ABTS and FRAP assays) strongly decreased after pancreatic-bile digestion in both matrices but total phenolics content (Folin-Ciocalteu assay) in these digestions was higher than in initial samples.

Incubation with human faecal microflora caused further decline in anthocyanins content.

The results obtained suggest that intact anthocyanins in gastric and products of their decomposition in small and large intestine may be mainly responsible for the antioxidant activity and other physiological effects after consumption of red cabbage.