In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract
2014
Wong, Y.H., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition | Tan, C.P., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition | Long, K., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition | Nyam, K.L., UCSI University, Kuala Lumpur (Malaysia). Dept. of Food Science and Nutrition
We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancreatic enzymes) gastrointestinal conditions. Some of the antioxidants in the kenaf seed extract were not relatively stable in the intestinal phase of the gastrointestinal tracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and total phenolic content (TPC) assays displayed similar trends as the biostability of phenolic acids, which decreased during the digestion process. The overall percentage loss of selected phenolic acids was 8.449.4% in the intestinal phase. For the overall in vitro digestion system, significant correlations between phenolic acids, total phenolic content (TPC) and antioxidant activity (DPPH) were obtained in all digestion phases with the exception of the gastric phase.
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