Bioaccessibility and bioavailability of soluble polyphenols from Capparis zeylanica fruit according to drying method.

Sindhoora, S. and Janhavi, P. and Muthukumar, S. P. and Vijayanand, P. (2021) Bioaccessibility and bioavailability of soluble polyphenols from Capparis zeylanica fruit according to drying method. Journal of Food Measurement and Characterization.

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Abstract

Capparis zeylanica fruits are excellent source of phytochemicals with numerous health benefts and used in several Ayurvedic preparations. But there are no studies to determine which phytochemical is responsible for those health benefts. Thus, in the present study, we evaluated the bioaccessibility and bioavailability of polyphenols from processed Capparis zeylanica fruits. The fruits were dried by shade drying (SH) and hot air drying (HD) conditions and extracted the polyphenols. The Bioacces�sibility studies revealed that gallic acid was highly accessible in SH and HD with varying percentages. Gallic acid percentages in SH were 97.95%±4.90 in oral, 64.03%±3.20 in gastric and 44.76%±2.24 in intestinal phases followed by epicatechin (87.95%±4.40, 53.39%±2.66 and 31.0%±1.55 in oral, gastric, and intestinal phases, respectively) whereas, in HD, gallic acid was more bioaccessibile (97.61%±4.88, 57.2%±2.86 and 31.68%±1.58) followed by epicatechin (82.59%±4.13, 54.56%±2.72, and 30.47%±1.52) and syringic acid (5.21%±0.26, 12.96%±0.65, and 5.52%±0.27) in oral, gastric, and intestinal phases, respectively. Interestingly, the results were comparable with bioavailability study, performed with C57BL/6 mice showed the Tmax value of both gallic acid in SH and epicatechin in HD at two hours with a Cmax value of 31.28 µg/mL and 30.08 µg/mL of plasma, respectively. The study revealed that the processed and dehydrated Capparis zeylanica fruits were stable in in vivo system and can be used for the development of novel value-added products.

Item Type:	Article
Uncontrolled Keywords:	Bioaccessibility · Bioavailability · Pharmacokinetic study · Capparis zeylanica fruit · Polyphenols
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 08 General Biochemistry 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Dept. of Biochemistry Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2021 11:29
Last Modified:	09 Mar 2021 11:29
URI:	http://ir.cftri.res.in/id/eprint/14808

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