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Polyphenols bioaccessibility and bioavailability assessment in ipecac infusion using a combined assay of simulated in vitro digestion and Caco‐2 cell model
Author(s) -
Ben Hlel Takoua,
Borges Thays,
Rueda Ascensión,
Smaali Issam,
Marzouki M. Nejib,
Seiquer Isabel
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14023
Subject(s) - bioavailability , polyphenol , antioxidant , chemistry , digestion (alchemy) , food science , extraction (chemistry) , caco 2 , absorption (acoustics) , reactive oxygen species , in vitro , biochemistry , pharmacology , chromatography , biology , materials science , composite material
Summary In this report, we investigated for the first time the total polyphenols content ( TPC ) and antioxidant activity before and after digestion of Carapichea ipecacuanha root infusion, better known as ipecac, prepared at different concentrations. An in vitro digestion system coupled to a Caco‐2 cell model was applied to study the bioavailability of antioxidant compounds. The ability of ipecac bioaccessible fractions to inhibit reactive oxygen species ( ROS ) generation at cellular level was also evaluated. The findings revealed that water volume of 50 mL g −1 of sample provided the maximum yield of extraction of TPC and antioxidant activity. Polyphenols increased in content and activity after digestion and they were highly bioavailable (75% of intestinal absorption). Polyphenols were also present in the residual parts which indicate a possible local activity. Results also suggest that ipecac infusion could represent a promising source of effective bioavailable antioxidants to be exploited in functional foods field.