Enhanced Bioaccessibility of Crocetin Sugar Esters from Saffron in Infusions Rich in Natural Phenolic AntioxidantsReport as inadecuate




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Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece





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Academic Editor: Derek J. McPhee

Abstract The present study aims to examine whether and to what extent the bioaccessibility of the major saffron apocarotenoids, namely crocetin sugar esters CRTSEs, is affected by the presence of strong water-soluble antioxidants, ingredients of the herbs found in commercial tea blends with saffron. An in vitro digestion model was applied to infusions from these products to investigate the possible changes. All of the studied infusions were rich in total phenols 9.9–22.5 mg caffeic acid equivalents-100 mg dry infusion and presented strong DPPH radical scavenging activity regardless of the composition of the corresponding herbal blends. RP-HPLC-DAD and LC-MS analysis enabled the grouping of the infusions into hydroxycinnamic acid-rich and in flavan-3-ol-rich ones. CRTSEs in herbal tea infusions were found to be significantly more bioaccessible 66.3%–88.6% than those in the reference saffron infusion 60.9%. The positive role of strong phenolic antioxidants caffeic acid, rosmarinic acid on the stability of CRTSEs was also evidenced in model binary mixtures. On the contrary, cinnamic acid, exerting no antioxidant activity, did not have such an effect. Our findings suggest that strong radical scavengers may protect the crocetin sugar esters from oxidation during digestion when present in excess. View Full-Text

Keywords: crocetin sugar esters; saffron infusions; phenolic antioxidants; in vitro digestion; bioaccessibility crocetin sugar esters; saffron infusions; phenolic antioxidants; in vitro digestion; bioaccessibility





Author: Stella A. Ordoudi, Anastasia Kyriakoudi and Maria Z. Tsimidou *

Source: http://mdpi.com/



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