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In vitro bioaccessibility and antioxidant activity of black plum ( Syzygium caryophyllatum )
Author(s) -
Kumari Godagama Udaha Walauwe Uththara Pubudu,
Gunathilake Katugampalage Don Prasanna Priyantha
Publication year - 2020
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13499
Subject(s) - food science , antioxidant , bioavailability , chemistry , syzygium , anthocyanin , digestion (alchemy) , functional food , ascorbic acid , lycopene , carotenoid , botany , biology , biochemistry , bioinformatics , chromatography
Influence of drying, juice processing, and simulated enteric digestion on bioactive constituents and bioactivity of Syzygium caryophyllatum fruit was assessed and compared with fresh blueberry ( Vaccinium angustifolium ). Methanolic extracts of fresh fruits and processed products and digesta at different digestion phases were analyzed for phenolics, flavonoids, anthocyanin, β‐carotene, lycopene, and ascorbic acid contents, and antioxidant activities. The results indicated that fresh black‐plum possesses higher bioactives content and antioxidant activities compared to processed black plum. The contents of bioactives and antioxidant activities reduced gradually due to gastrocolic digestion. Bioaccessibility and bioavailability of bioactives from blueberry, black‐plum, and its products showed significant variations. These results highlighted that the alterations in contents of bioactives and antioxidant activities of black‐plum due to drying, juice processing, and gastrocolic digestion could potentially influence on bioaccessibility and dialysis or potential bioavailability of bioactives found in black‐plums. Practical applications The present research produced a comprehensive cognition regarding alterations in the contents of bioactive constituents and antioxidant activity of black plum due to drying, juice processing, and gastrointestinal digestion, which can function as a new source of functional food.