Changes in Total and Individual Crocetin Esters upon in Vitro Gastrointestinal Digestion of Saffron Aqueous Extracts
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- 作者：Anastasia Kyriakoudi ; Maria Z. Tsimidou ; Yvonne C. O鈥機allaghan ; Karen Galvin ; Nora M. O鈥橞rien
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：June 5, 2013
- 年：2013
- 卷：61
- 期：22
- 页码：5318-5327
- 全文大小：328K
- 年卷期：v.61,no.22(June 5, 2013)
- ISSN：1520-5118
文摘
Changes that may be expected in crocetin esters (crocins) upon digestion were examined in saffron aqueous extracts for the first time. Chemical characterization of total and individual crocins and other bioactive compounds was achieved by UV鈥搗is spectrophotometry, RP-HPLC-DAD, and LC-ESI-MS. Antioxidant activity was evaluated using in vitro assays and the comet assay. The observed loss for both total and trans-crocins was higher in saffron (50%) than in gardenia extracts (30%), which were also examined for comparison. Loss was lower than that reported for hydrophobic carotenoids. cis-Isomers were less affected, leading to the hypothesis that trans/cis isomerization may occur in parallel to degradation reactions. Monitoring changes in the extracts at oral, gastric, or intestinal phases, separately, verified this view pointing out the critical effect of pH, temperature, and duration of process but not of digestive enzymes. No isomerization and less degradation (<20% loss) was evidenced when pure trans-crocetin (di-尾-d-gentiobiosyl) ester was subjected to gastric or intestinal conditions.