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Volume 1, Issue 1, February 2020, Pages 85 - 93

Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

Authors
Danila Cianciosi1, Tamara Yuliett Forbes-Hernández2, Francesca Giampieri1, 2, Jiaojiao Zhang1, Johura Ansary1, Mattia Pacetti1, Josè L. Quiles3, Jesus Simal-Gandara4, Maurizio Battino1, 2, 5, *
1Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona 60131, Italy
2Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo - Vigo Campus, Vigo (Spain)
3Department of Physiology, Institute of Nutrition and Food Technology “Jose Mataix”, Biomedical Research Centre, University of Granada, Spain
4Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
5International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
*Corresponding author. Email: m.a.battino@univpm.it
Corresponding Author
Maurizio Battino
Received 29 March 2019, Accepted 4 October 2019, Available Online 24 October 2019.
DOI
10.2991/efood.k.191011.001How to use a DOI?
Keywords
Manuka honey; bioaccessibility; polyphenols; total antioxidant capacity; gastrointestinal digestion
Abstract

The aim of this study was to investigate and compare the change in the total content of phenolic compounds, flavonoids, and the antioxidant capacity in Manuka Honey (MH) after gastrointestinal digestion and different purification methods. MH was subjected to an in vitro gastrointestinal simulation process, and various spectrophotometric analyses [total phenolic content, total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and Trolox equivalent antioxidant capacity] were carried out on raw MH and on bioaccessible and eliminated fractions. Our results demonstrated that there was a significant decrease in the quantity of phenolic compounds (between 3.59% and 1.52% of the total amount of phenolic compounds found in undigested honey) and flavonoids in the bioaccessible fraction (between 15% and 19% of the TFC found in undigested honey) after gastrointestinal digestion and that the decrease was lower also for the antioxidant activity of the samples (ranging between 12.39% and 13.67% of the activity of raw honey), suggesting that the phenolic compounds are not only responsible for this activity. Additionally, we demonstrated that the purification method can affect the amount of phenolic compounds and the antioxidant capacity, showing that centrifugation is the most efficient method of purification.

Copyright
© 2019 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
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Journal
eFood
Volume-Issue
1 - 1
Pages
85 - 93
Publication Date
2019/10/24
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.191011.001How to use a DOI?
Copyright
© 2019 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Danila Cianciosi
AU  - Tamara Yuliett Forbes-Hernández
AU  - Francesca Giampieri
AU  - Jiaojiao Zhang
AU  - Johura Ansary
AU  - Mattia Pacetti
AU  - Josè L. Quiles
AU  - Jesus Simal-Gandara
AU  - Maurizio Battino
PY  - 2019
DA  - 2019/10/24
TI  - Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey
JO  - eFood
SP  - 85
EP  - 93
VL  - 1
IS  - 1
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.191011.001
DO  - 10.2991/efood.k.191011.001
ID  - Cianciosi2019
ER  -