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Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion
Joint Authors
Podsędek, Anna
Koziołkiewicz, Maria
Redzynia, Małgorzata
Klewicka, Elżbieta
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-01-19
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract 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.
American Psychological Association (APA)
Podsędek, Anna& Redzynia, Małgorzata& Klewicka, Elżbieta& Koziołkiewicz, Maria. 2014. Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion. BioMed Research International،Vol. 2014, no. 2014, pp.1-11.
https://search.emarefa.net/detail/BIM-466282
Modern Language Association (MLA)
Podsędek, Anna…[et al.]. Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion. BioMed Research International No. 2014 (2014), pp.1-11.
https://search.emarefa.net/detail/BIM-466282
American Medical Association (AMA)
Podsędek, Anna& Redzynia, Małgorzata& Klewicka, Elżbieta& Koziołkiewicz, Maria. Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion. BioMed Research International. 2014. Vol. 2014, no. 2014, pp.1-11.
https://search.emarefa.net/detail/BIM-466282
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-466282