Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestina
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ORIGINAL ARTICLE
Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion Ghada Khiralla1 • Hussein M. Ali2
Revised: 24 October 2019 / Accepted: 23 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Results showed that fresh kiwi juice (FKJ) contains total phenols, 162 mg GAE/mL, total flavonoids 1.44 mg QE/ mL, ascorbic acid 4.5 mg/mL and fiber 60%; these contents were marginally affected by pasteurization (PKJ) to be 122, 1.02, 2.6 and 47 respectively. On the other hand, gastrointestinal digestion severely lowered total phenols, total flavonoids and ascorbic acid in digested fresh kiwi juice (DFKJ) to 49 mg GAE/mL,0.16 mg GE/mL and 2.2 mg/mL, and in digested pasteurized kiwi juice (DPKJ) to 42, 0.07 and 1.2 respectively; however fiber contents increased upon digestion as a result of decreasing other nutrients. The antioxidant and reducing power activities followed the same order of decreasing total phenols, total flavonoids and ascorbic acid contents i.e. FKJ [ PKJ [ DFKJ [ DPKJ. The major flavonoid found was apigenin in the form of various glycosides differ in the number (1–3) and position of the sugar units. Pasteurization showed minor effects on the chemical composition of fresh juice while digestion, as a result of gastrointestinal enzymes had more effect but mainly on the number and position of the
& Hussein M. Ali [email protected] 1
National Organization for Drug Control and Research (NODCAR), 6-7, AboHazem Street, Pyramids, PO Box 29, Giza, Egypt
2
Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, Shubra El-Kheima, Cairo, Egypt
sugar units rather than affecting the flavonoid moiety which preserve the main nutritive values. Keywords Kiwi Pasteurization Bioactive components Antioxidant capacity Reducing power
Introduction As part of their concern for public health and food quality, consumers are interested in the consumption of functional foods and beverages that are rich in vitamins, dietary fiber, and other beneficial nutrients. Fruits and vegetables are among the main sources of many important phytochemicals possessing various mechanisms in the body cells e.g. anti-oxidation, enzyme induction and detoxification mechanisms (Schaefer et al. 2006). In addition to its high nutritional value, fruit juices are easily prepared, preserved and consumed (Rodrı´guez-Roque et al. 2015). Fruit juice has gained popularity in the world at the turn of the twentieth century, particularly when pasteurization techniques have been developed as a way to increase the safety and shelf-life period of juice consumption; besides, pasteurization allowed, for the first time, the production and storage of juice in factories in commercial scal
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